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
Wine is good. I stick to unoaked primarily, to be ultra-safe, have been gluten free since 2006 and am hyper- sensitive to the evil gluten! I like Barefoot wines but, after reading much research, I am pretty certain any reaction to lovely wine is due to something other than gluten. wine actually helps a reaction for me, by the way! Best luck in healing to you! lisa
Hi everyone and Happy Thanksgiving! I am thankful for having this board for the past 6 years or so!Thank you all.
Any veteran supersensitives (JerseyAngel? Lisa/Momma Goose- are you out there?) okay with Cointreau liqueur? I would like to add some zest to my amazing chocolate enjoy life fudge but don't want to be sorry! The site says "no gluten" but then talks about "natural alcohol" so I'm still leery...
In Maine it seems we are no longer finding Tom's of Maine (no longer "of Maine", as Colgate or Crest or someone bought out the Maine company a few years ago...) dental floss and I need to know a trusted national brand as quickly as possible as I'm having an issue with a molar that I think desperately needs flossing!
Though I don't get colds as often as I used to, if I get the flu (which I've had twice in the past 7 years), I get bronchitis and then pneumonia which is very difficult to shake.
I'm not a big fan of vaccines but many have allowed us to live the mostly disease-free lives the Baby Boom generation has enjoyed. (We haven't had to fret polio or diptheria for instance...)
Last year was a pneumonia year following the dreaded swine flu so I AM getting a flu shot this year. I do know, due to scientific "guessing" at which type is circulating, that it's a "shot in the dark" (ha, ha) but... there it is!
Please keep reading here to obtain information and guidance. Perhaps more veterans will respond but, many of us have found, through many years of trial and error, that we have other sensitivities. Your best bet now is to stay very simple, make all meals from whole foods you prepare and keep a detailed food/symptom log to rout out possible culprits.
In my first 2 years gluten free I also eliminated: soy, legumes, DAIRY, corn, eggs, all replacement grains, nightshades and citrus. This seems extreme, I know, but by keeping a detailed food log for 5 years and only adding in ONE new food item at a time, I have successfully put back into my diet everything but soy and legumes and those simply because I've always had difficulty digesting them. 6 years in, I feel well MOST of the time but I still eat relatively few processed foods and I NEVER eat out. (FULL DISCLOSURE: I found myself to be in that unfortunate category of "super sensitive". That'll teach me to poo-poo the reality of CC and high sensitivity!
I am curious about this thing you call "crystal light"- I would take out ALL processed foods for now until you feel better. YOU CAN DO IT! You may have success with fresh chicken, butternut squash, steak, seafood (unprocessed), cooked veggies (for now-helps with digestion), bananas, sweet potatoes, possible rice but some of us have issues with all grains. I still cannot eat cooked rice but tolerate rice flour well(Tinkyada). You may be able to tolerate a bit of fruit but I'd stick to cooked veggies for now. Many people have to do without dairy while healing but can put it back successfully once healing is underway.
hang in there! you WILL feel better and it is doable!
I know I get glutened by high concentrations of flour in the air. I think it ends up in my gut as well as lungs because of (sorry) postnasal drip meaning whatever I breathe in also finds its way down my throat at times!
That is tough if you need to consider a new job, but... whenever a door closes?...
I'm a special education teacher in a high school and am ridiculously sensitive to gluten. The kids eat it in my room but are fiendishly protective of me. That said, even with this age group and insane caution, I think I still get glutened at school sometimes. Sigh...
I don't envy you with younger kids and gluten. The gloves are not a bad idea; sorry I don't have much advice...