In what can only be described as great news for both sufferers of Celiac Disease and anyone who hates people who insist they can’t eat gluten while downing an entire plate of spaghetti, science appears to be on the verge of delivering us an actual pill that will allow those with Celiac to eat gluten.
…Many reports have observed that heavier patients appear more likely to come down with infections during a hospital stay, acquire weaker protection from vaccinations and, as with River, suffer more complications from the flu.
Weight alone may not be the entire explanation. A tantalizing line of evidence suggests that unhealthful foods — fatty, salty, sugary, processed foods — may disrupt the body’s defenses in a way that promotes inflammation, infection, autoimmune diseases and even illnesses like cancer.
The weight-loss area of the tax law offers guidance for restricted diets, says Mark Luscombe, principal federal tax analyst for Wolters Kluwer Tax & Accounting US. “That says if you are on a restricted diet for a particular disease and if you have a doctor’s certification that you should be on such a diet, you can treat it as a medical expense,” he explains.
…But claiming the tax break isn’t without hurdles. For starters, you must have certification from a doctor that you have a medically necessitated diet due to celiac disease, an autoimmune disorder in which the ingestion of gluten leads to damage in the small intestine. Going gluten-free as a beneficial lifestyle choice isn’t going to cut it.
The information is for the US only, but does provide which IRS documents to reference. I know Canada allows you to write-off a portion of medications, but I have no further details. In any case, the worst you can hear if you inquire is “no”.
Ourman has also been hard at work in our test kitchen, creating entirely gluten-free, BA-approved desserts. After tasting them all (they’re delicious), we spoke with Ourman about how to give up rye, barley, and wheat without sacrificing flavor, texture, or enjoyment: What are the most common gluten-free mistakes? Here’s how to totally screw up gluten-free cooking—or not.
Gluten, one of the most heavily consumed proteins on earth, is created when two molecules, glutenin and gliadin, come into contact and form a bond. When bakers knead dough, that bond creates an elastic membrane, which is what gives bread its chewy texture and permits pizza chefs to toss and twirl the dough into the air. Gluten also traps carbon dioxide, which, as it ferments, adds volume to the loaf. Humans have been eating wheat, and the gluten in it, for at least ten thousand years. For people with celiac disease—about one per cent of the population—the briefest exposure to gluten can trigger an immune reaction powerful enough to severely damage the brushlike surfaces of the small intestine. People with celiac have to be alert around food at all times, learning to spot hidden hazards in common products, such as hydrolyzed vegetable protein and malt vinegar. Eating in restaurants requires particular vigilance. Even reusing water in which wheat pasta has been cooked can be dangerous.
Until about a decade ago, the other ninety-nine per cent of Americans rarely seemed to give gluten much thought. But, led by people like William Davis, a cardiologist whose book “Wheat Belly” created an empire founded on the conviction that gluten is a poison, the protein has become a culinary villain. Davis believes that even “healthy” whole grains are destructive, and he has blamed gluten for everything from arthritis and asthma to multiple sclerosis and schizophrenia. David Perlmutter, a neurologist and the author of another of the gluten-free movement’s foundational texts, “Grain Brain: The Surprising Truth About Wheat, Carbs, and Sugar—Your Brain’s Silent Killers,” goes further still. Gluten sensitivity, he writes, “represents one of the greatest and most under-recognized health threats to humanity.’’
Bad news for anyone with both celiac disease and a peanut allergy: an increasingly popular ingredient in gluten-free products could cause severe allergic reactions, says the FDA.
Lupin is a legume, belonging to the same family as soybeans and peanuts. Long popular in Europe, Australia, and the Mediterranean, it’s become much more prevalent in the US recently as an alternative to gluten in products such as pasta. Because of this, the FDA is warning anyone with a peanut or soybean allergy to be extremely careful around lupin.
…Fortunately, lupin is required to be listed as an ingredient on products that use it, so it shouldn’t be difficult to track.