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Frequently Asked Questions: Celiac Disease & Gluten-Free Diet

Disclaimer

This FAQ has been designed to be a general information resource. It is not intended for use in diagnosis, treatment, or any other medical application. Questions should be directed to your personal physician. This is no warranty on this information and no liability is assumed by the author or any group for the recommendations, information, dietary suggestions, menus, and recipes promulgated. Products mentioned or omitted do not constitute endorsement.

This discussion list is international in scope. Keep in mind that products and procedures often differ between countries. In future updates, some of these differences may be highlighted.

The Celiac Listserv

This FAQ is supported by the Celiac Listserv at St Johns University, in New York, USA. To subscribe to the Celiac List, send an Internet email message to LISTSERV@LISTSERV.ICORS.ORG containing "SUB CELIAC yourfirstname yourlastname" in the body of the message (without the quotes).


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    The average gluten-containing diet contains roughly 10-40 grams of gluten per day. This figur

    The incidence of celiac disease in the general population can vary from country to country,

    IMMCO Diagnostics serves the entire US and is located in Buffalo, NY. Their phone number is

    Very few celiacs are likely to have any reaction to topical gluten contact. In order for a g

    Tropical sprue is a disease which causes a food absorption problem, especially with fat. The

    Of the many immune related disorders linked with the celiac condition, the best established c

    There are two classes of antibodies seen in untreated celiac disease. Antibodies directed a

    Lactose intolerance is frequently a side effect of celiac disease. Celiacs who eat gluten beco

    The following was posted by Kemp Randolph on the Celiac Listserv news group krand@pipeline.co

    I dont know how much gluten they contain, but my feeling is that it is likely to be more tha

    Most of the wheat grain and of white flour is made up of starch granules. Starch granules mak

    To cereal scientists, gluten is the same as prolamin, but in some older terminology only the glia

    For 100 units of whole grain wheat, about 70 units of white flour results from the milling proces

    Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Dir

    The following labs have excellent reputations for such tests: Specialty Labs 2211 Michigan Av

    Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Dir

    Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Dir

    Karoly Horvath, M.D., Ph.D., Associate Professor of Pediatrics; Director, Peds GI & Nutrition

    Karoly Horvath, M.D., Ph.D., Associate Professor of Pediatrics; Director, Peds GI & Nutrition

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