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
Yes. PJ's Bakery in southwest Missouri is both. She does all of the glutenfree baking by special order, on Sundays and Mondays. She completely scrubs out the kitchen beforehand, and does not have anything with gluten in the kitchen when she bakes. She is planning to build another kitchen at the back of her bakery to meet the demand for glutenfree products. Hers are very delicious, and she ships across the United States.
Those that react severely to corn or soy would benefit from having something else that they can eat. Corn is in so many more things than gluten, so corn-intolerant people (like my sister) are restricted more severely than celiacs.
When I read the article, I thought it said that those that had problems were the ones that were consuming gluten, not the ones eating the hydrolyzed wheat. The gluten-eating control group had to drop out, the ones eating some hydrolyzed wheat and some gluten got sick, the ones eating just the hydrolyzed wheat were fine. I have no doubt that scientists can figure out how to change the gluten so that it is edible by celiacs. It is a challenge, and they will rise to it!
I was 12 or 13 when the doctor said I had rheumatoid arthritis. I put up with the pain and inflammation for years after that, but never had the deformity. At the age of 40, I was diagnosed with celiac. Within a month of going glutenfree, the inflammation and pain were gone. Now when I get glutened, that pain comes back.
I do still get numbness, but it is because I have systemic sclerosis. Autoimmune diseases like to travel in packs!
They gave me some Benadryl, sprayed some nasty stuff down my throat, then whatever drug they put in my IV put me to sleep. I don't remember anything about the rest of the day except riding in a wheelchair in the elevator, and waking up in my recliner at home. I felt no pain or discomfort, other than that nasty spray.
WheatChef is right. My allergist calls it a "learned reaction." Gluten doesn't actually have to enter the body for the body to react. The smell of gluten-containing products triggers a memory of how sick my body was when I was eating it. The memory triggers a reaction in my body, just as though I had consumed the gluten. The reaction was unconscious, so it usually took me by surprise. It took a year before I could smell those products without getting sick. It took a lot of conscious effort on my part to retrain my body.
It is possible, however, to inhale gluten particles. If you are extremely sensitive to contamination, it is best to stay away from any kitchen that gluten is being mixed around in. Some cornbread/dog batters do contain wheat, so if the batter was mixed from scratch, it is possible that wheatflour dust was in the air, thus contaminating you. I am not overly sensitive to gluten, but I still refuse to stay in a room that wheatflour is being used in. It is a risk I am not willing to take.
I fell at my oldest grandson's preschool last spring. So many people came running, it was unreal. VERY embarrassing! I didn't mind so much the women that came to help, but the embarrassment hit hard when I looked up at two very handsome young policemen!
You better bake up some goodies for those security guys, just so they don't show your tape!