Autumn 2020 Newsletter

Infant feeding study, a low FODMAP vegetarian easy dinner recipe, news, Halloween & more


New study—breastfed infants were either fed gluten early (starting 4-6 months) or after 6 months. Then they compared the rates of Celiac at 3 years. Surprisingly, the early intro of “high dose” of gluten group had lower rates of Celiac at 3 years (0%, vs 1.4%)
The study suggests that higher amounts of gluten may be the key to prevention here. They specify that this study involved an age appropriate “normal” amount of gluten—3.2 grams by 9 months—but  the paper does not provide an example of what that means in “real life”.
Longer follow up is underway…
Also: Hot off the presses—Celiac is not linked to increased risk of COVID. Phew!
And big news for many: For a long time, SIBO tests looked at 2 gasses, hydrogen and methane, but this would miss some people, because there was starting to be evidence that hydrogen sulfide was also a factor. Now labs are available can also examine this, too, and make the clinical picture clearer.
Ooh, did you hear? A bunch of Ben & Jerry’s flavors are about to be certified GF. If you happen to like ice cream. ?
Halloween on the way…
My standard Halloween suggestions here….some things may require adaptations.
From Allergic living–

Egg Bake Slice

Easy cheesy egg bake
We’ve still got an abundance of basil to use up this time of year, and it’s a balancing act of finding quick and easy recipes. This one takes about 5 min prep time and it’s delicious. Bonus—it’s gluten-free, vegetarian, low FODMAP, SCD friendly and adaptable for dairy-free.

Easy Cheesy Egg Bake: Low Fodmap

egg bake

We’ve got a lot of basil growing wild right now, and I’m having a Ehlers-Danlos aka joint hypermobility flare. The brief EDS PSA–almost everyone with EDS has GI disorders, and 15% have Celiac and some have Crohn’s so there’s a lot of crossover with the usual crowd on my website. When my ligaments get lax, my prep time in the kitchen needs to get shortened. So this recipe involves only about 5 min prep time, which may be helpful for a range of busy people. Know anyone who falls in that category? 😉

Egg bake photo

Easy Cheesy Egg Bake

(low FODMAP, vegetarian, dairy-free option, SCD option)

Serves 4


  • 6 eggs
  • 1- 12 oz can roasted red peppers, sliced or chopped
  • 1-2.25 can sliced black olives (or canned mushrooms)
  • ½ cup fresh basil, loosely packed
  • 1 TBSP scallion greens, chopped
  • 1/2 cup shredded Mozzarella or Jack cheese, dairy-free if needed
  • ½ tsp crushed red pepper (optional)
  • ¼ tsp freshly ground black pepper

Preheat oven to 350. Grease an 8X8 glass pan. Open the can of peppers and black olives and drain in a strainer while prepping the other parts. Whisk the eggs for a minute, stir in the basil, scallions, cheese, drained veggies, spices. Pour into greased pan. Bake at 350 for 40 min or until done.

Low FODMAP note: Cento peppers roasted red peppers are easy to find–they are at Wegman’s or Whole Foods. Or, of course, you can always use fresh or frozen peppers.

SCD legal variation, choose an SCD legal cheese and check cans for starches.