This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
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I have to assume your son was tested for Eosinophilic Gastrointestinal Disorders (EGID). The doctor would have to order the testing from the pathologist on the samples from the endoscopy. The number of eosinophils (white blood cells usually reserved for fighting parasites ~ as there is a small spear like part of the cell to attack foreign bodies) My daughter was diagnosed with both Celiac and Eosinophilic Esophagitis (EE) and the symptoms are very similar. (but my daughter definitely was vomiting up to 5 times a day) Gluten can be a "trigger" for EE. Part of the treatment is to go on an elimination diet to determine what the triggers are. The elimination diet is the "usual suspects"/ top 8 allergens (which you are already doing gluten free and dairy free) and peas. If the "triggers" are not discovered, the patient usually ends up on a feeding tube. Look through your testing results/reports. If you have any scoping pictures, what are the notations?
Want a quick, easy, delicious dinner that will turn corners without wearing you down? This recipe delivers a gluten-free version of Chicken Francese that is sure to please. In cooking, "Francese" is Italian for "French-style." Basically, it's a stripped down chicken Marsala. Enjoy! View the full article
You're all over the place huh....understand that perfectly. I was quite sick when diagnosed and was afraid to eat... Anything. Every time I ate before gluten-free hurt. I would have pain before I even finished the meal. Food = pain so I ate very little. I started gluten-free with juicing for a month or two. That got nourishment in me and no more pain. The old pros on the forum got me thru starting to eat real food again. Next problem, couldn't cook. Never liked too. They introduced me to simple things. The crock pot became my friend. I still eat simple meals. I eat very little processed food. If I want a sweet, I make it myself. Same with waffles, etc. Soon gluten will be a nuisance and not an enemy, trust me. It is exhausting worrying about your food so much. Don't worry about arsenic, soy, GMOs, just worry about clean eating. The rest takes care of itself. Life will continue, you'll get sick, maybe add a disease as you age but that is life. I've survived cancer and have 5 AI diseases. I don't sweat the small stuff :). One day at a time is something we have all had to learn. Eat foods in moderation. Most of us couldn't handle dairy in the beginning. Some symptoms go quickly, some take a year or two and some never leave. That's just how it is. Live your life, don't live your food. Colleen
No reason not to mix it up and eat both . For white I prefer Jasmine rice. For brown, any long grain will do. If your a salt hound like me I make a bunch of Jasmine and pour in a large can of 100% tomato sauce and some pink hymalayan salt. Kind of soupy but kinda not...lol. It freezes well in serving sizes. Adding chicken to it is good too. I like to keep things simple I throw a whole chicken in the crock pot and it basically debones itself. Again, freezes well. Colleen