Key gene in development of celiac disease has been found in 'junk' DNA

40% of the population carry the main risk factor for celiac disease but only 1% develop the disease. A newly found gene that influences its development has been found in what until recently has been known as ‘junk’ DNA. The research, in which a UPV/EHU group has participated, has been published in Science.

The 6th Middle East Course of Pediatric Gastroenterology Hepatology and Nutrition

Tuesday 30th of January 2018, has marked the beginning of the 6th Middle East Course of Pediatric Gastroenterology Hepatology and Nutrition, where a group of international and local speakers presented the course to pediatric  gastroenterologists , general physicians, nurses, dieticians and other  healthcare workers who are interested in this field. The course continued for 2 days until Wednesday, the 31st of January. It was provided by:

  • Prof. Mostafa El-Hodhod , professor of paediatric  gastroenterology
  •  Dr. Jernej Dolinsek , consultant paediatric gastroenterologist
  • Dr. jonathan Hind , consultant in paediatric hepatology intestinal transplantation.
  • Dr. Nikhil Thapar, paediatric gastroenterology.
  • Dr. Ovsoldo Borrelli, consultant in paediatric Gastroenterology.

The event was held in the main auditorium, faculty of medicine at King Khalid University Hospital. Also, there were many booths that distributed brochures and magazines clarifying and explaining more of Gastrointestinal diseases to educate the visitors. During the break, the participants had a chance to visit the Saudi Celiac Patients’ Support Group’s booth, many of them were impressed by the idea and efforts, and encouraged the group’s volunteers to keep the great work going and to provide moral support of the patients. They suggested some collaborations ideas to improve our work.  

 For more pictures and coverage of the event, please visit our twitter account:

 written by: Leen AlTamimi

Ashwaq Almajed

Free Glotine Recipes
What is Celiac Disease?

Celiac Disease

Smoky Sweet Potato & Black Bean Burgers
Smoky Sweet Potato & Black Bean Burgers
Gluten-Free Vegan Blueberry Muffins
Total Time
35 mins
Cook Time
20 mins
Prep Time
15 mins

These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast!

Course: Breakfast, Dessert
Servings8 muffins
Calories337 kcal
  • 8 tablespoons coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 cup) milk, any kind
  • Juice of 1/2 lemon
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 g (1 1/4 cup) ground almonds
  • 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
  • 2 teaspoons baking power (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda
  • 100 g (3.5oz) fresh blueberries
  1. Preheat oven to 180 degrees (350 degrees)
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  3. Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
  4. Sift in the flour, baking powder and bicarbonate of soda
  5. Mix well, adding a tiny splash more milk if it’s looking too dry
  6. Add the fresh blueberries and fold in gently, to make sure you don’t crush them
  7. Transfer the mixture between 6 muffin cases in a muffin tin

  8. Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean

  9. Tastes best when fresh, but keeps covered in the fridge for up to a few days
Cookies without gluten


3 cups rice flour (gluten-free)

chocolate  1 cup Hershey  

Cinnamon Chocolate Cake



1/4   cups milk 

1 cup butter

1/2 cup unsweetened cocoa powder

2 tbsp chile powder

1/2 1 cups granulated sugar

cups gluten free flour 2

2 tsp baking powder

3 tbsp cinnamon

3 eggs

3 tsp vanilla

Two batches of your favorite chocolate frosting

Quinoa Tabbouleh Salad


1 ½ cups cooked quinoa

2 cups seeded and diced tomatoes

1 cup diced seeded cucumber

1 cup chopped fresh flat leaf parsley

½ cup chopped onion

3 tablespoons chopped fresh mint

1 large garlic clove, chopped

Juice of 1 fresh lemon

2 tablespoons olive oil

½ teaspoon black pepper


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