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As you may have experienced, some friends, family members, and co-workers are overwhelmingly supportive of you and your dietary restrictions, but others… not so much. Here is a helpful guide on how to navigate some of these more difficult situations

CD testing for those with DS Writing off symptoms and late diagnosis of CD can lead to malnutrition, decreased growth, and severe complications such as lymphoma. At first, children should be screened for CD through a simple blood test that detects CD antibodies. Due to the high percentage of those with DS who have CD, The National Down Syndrome Society (NDSS) recommends that all children with DS between the ages of two and three undergo testing for CD. Learn more about specific testing for CD through our educational bulletin: https://gluten.org/kids/celiac-disease-testing-children/ There are no specific nutrient deficiencies identified for those with DS and CD besides those frequently seen in CD or those resulting from poor dietary choices.

A study on this topic got a lot of attention when it was presented at a gastroenterology conference this fall. Researchers claimed their study showed that a third of “gluten-free” restaurant food was not actually gluten-free

Here we’ll introduce Middle Eastern cuisine through the lens of Israel and Iran, two countries that have seen tremendous historical movements, which have time and time again influenced the cuisine of the land. Some of these are Khoresht Fesenjan (a walnut and pomegranate stew served over rice), Baghali Polo (rice with dill and fava beans), Zereshk Polow (barberry, chicken and rice dish; the barberries may be substituted with unsweetened cranberries www.chowhound.com/recipes/barberry-rice-zereshk-polow-11068), Sabzi Khordan (a fresh herb and cheese plate, which often includes radishes and walnuts), and Naan Berenji (rice cookies eaten around the Persian New Year). Popular fare include Shakshuka (stewed tomato and egg dish toriavey.com/toris-kitchen/shakshuka/ ), Falafel (delicious chickpea dumplings often, but not always, made with gluten-free ingredients toriavey.com/toris-kitchen/falafel/), Hamutzim (a type of quick pickled vegetables often served as a meal accompaniment bamitbach.wordpress.com/2011/11/11/rosies-pickled-vegetables-hamutzim/ ), Zibdiyit Gambari (translated to shrimp in a clay pot, a stew of Palestinian origin made with earthy spices), Za’atar (a spice mix used in cooking, baking, and on salads usually containing thyme, oregano, marjoram, sumac, toasted sesame, and salt. For those interested in new foods which are spiced with artfully chosen flavors that are generally mild in terms of heat, exploring the cuisines of Iran and Israel is a fun and interesting way to add delicious variety to your gluten-free diet.