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
Good luck to you as you go through these changes in diet. You are so lucky to be finding out young what your problems are--the average time for diagnosis of Celiac Disease used to be 10 years! I am 60 and have had symptoms since age 8. You can have allergy testing done, but I did that and it didn't really help. Food elimination experiments on your own would probably work fine. You know better than anyone how you react to certain foods.
My symptoms present themselves as asthma and the inability to breathe when I eat something to which I am intolerant, within 20 minutes of eating it.
Here are some food intolerances I deal with:
all milk & dairy products (watch labels for casein and whey, milk
I've been gluten free, milk & dairy free, and no egg whites or yeast for MANY years. Amazingly, I am finally okay with it all, especially since recently learning that my toddler grandson, my sister, and my cousin also have Celiac. I am the only one sticking rigidly to this diet, and I am always healthy.
Try turning your world upside down to include chicken, hamburgers, steak, tuna salad, green salads, etc. for breakfast, and getting up in the morning seems to take on a new excitement.
Currently I am eating all my high carb foods in the morning: strawberries, bananas, peaches, celery with peanut butter, hot dogs wrapped in fried corn tortillas, Soy Delicious ice cream and the new Soy Delicious chocolate covered ice cream bars (no milk or dairy whatsoever), Fiddle Faddles, Poppycock popcorn treat, etc. Sometimes I eat dessert first, just to treat myself.
The rest of the day I eat only high protein, low carb foods (this is The Carbohydrate Addict's Diet, which I have been on for many years since my family has a history of Diabetes--eating all your high carbs within 1 hour is the plan--that keeps your body from producing too much insulin).
High protein, low carb foods I eat all day include: solid white albacore with Kraft mayonnaise & pickle relish, tuna, salmon, other types of fish, steak, chicken, turkey wrapped with pickles, Kraft mayonnaise & mustard, homemade meat loaf (no bread crumbs or eggs included), salami, etc.
It's Easy! It just takes taking the time to take care of yourself and those in your family who have Celiac or other food intolerances, something that is well worth the effort and pays off in increased well-being and good health. Good luck. Welda Lou
Just want to alert those of you with little ones who need to remain gluten free that milk and dairy allergies sometimes go hand-in-hand with Celiac. My grandson Dakota and I are both intolerant of all grains, as well as all milk and dairy products, and I am allergic to egg whites and yeast as well.
Dakota started having problems at 3 weeks of age and I had him tested at home by Enterolab (the full spectrum--$378 cost). He immediately improved after removing milk and dairy, and as his primary daycare provider I never introduced forbidden foods at all. His family had Kaiser doctors do a blood test at one year which didn't show Celiac, so they now feed him all foods.
Has anyone else dealt with the blood test, endoscopy, biopsy route?
Anyway, I am now keeping him again (he is two years old) and so I'm feeding him the same foods I eat. He likes fresh fruits, peanut butter, hot dogs, gluten free cookies and cupcakes that we bake together, juice drinks, etc. I am still shuffling around getting organized with his diet again, so I am glad to read your posts. Thanks for your input! Welda Lou
Okay guys, listen to this...I am Dakota's 60 year old grandma, and it was I who sent away for the $378 spectrum of tests which identified that Dakota has gluten intolerance and allergies to milk and dairy. It was I who spent his first 11 months of life as his primary daycare provider, watching like a guard-dog to make sure he stayed on his diet. Then at 1 year of age his parents put him into preschool and stopped his special diet after a Kaiser doctor gave him a blood test and said he didn't have Celiac. Now I'm keeping him again 1-2 days a week, and can't help but feed him gluten-free, milk and dairy-free foods (I have had the same intolerances since the age of 8).
I am once again creating special foods for Dakota and even leaving them in special containers in the refrigerator at his family's home. I know that no one else in the family realizes that Dakota's eating forbidden foods can have truly drastic effects, but since my symptoms are asthma and wheezing when I eat those foods, they realize that I must stick to my special diet.
It is a day-by-day journey. We must do what we can, no matter how big or small, and these family members are looking ultimately to us for patience, steadfastness, understanding and TOLERANCE. Lord help us to be the examples we can be! I am so glad you are all there. Welda Lou
I know it's hard at first to realize that your whole life is changing, but as a person who apparently started having celiac symptoms at age 8, and now I'm 60, I've had a bit of time to get used to the idea.
It seems that more and more people are being diagnosed, and that is good! Hopefully you will never have to experience the years and years of uncertain health that went with not knowing where those symptoms of illness came from for those of us who had it long ago. Doctors didn't have a clue, and trial and error was about the only way to figure out that what we put into our bodies was what caused our distress.
The diet does get easier, and the cravings just seem to go away once you stick to this way of eating religiously. Did you know that the longer you ingest grains, the more intolerances you develop to other foods.? My intolerances include all grains, all milk and dairy products, egg whites, and yeast, as well as maltodextrin, casein, etc. All the soy substitutes I've found seem to contain at least one of these, except, last week I found a soy ice cream bar covered in chocolate and almonds with no milk or anything in the list above added. I was so elated!
The best part of having this disease for so long is that now, my grandson and sister have been diagnosed, and last night I heard my cousin may have it. With all the practice I've done creating recipes and searching health food stores, I can save them a lot of time as they work toward good health. Oh, and I remember that severe asthma, depression, and "brain fog" I used to experience so frequently, along with a tiredness which just never seemed to end. Life will get better for you. Keep posting, and know that you are never alone as you work to find solutions in your quest to feel better. Best wishes. Welda Lou
I'm enjoying your posts so much today. Thank you for being so open and forthright! My son has a saying I always have to laugh at: "We will cut off our noses to spite our faces." Yes, it is true. Sometimes I get so frustrated at having to always be creative with food, when everyone else can just go and eat any old food. Then something happens like it did 3 days ago: I found a vanilla ice cream bar covered in chocolate that was gluten free, dairy free, no maltodextrin or anything I am intolerant of. It was an awesome moment, after years and years of never being able to enjoy an ice cream bar! It convinces me that the food industry is finally beginning to catch up with those of us who have for so long known that some foods are poison for us. Being intolerant of all grains, all milk and dairy, egg whites and yeast, I am so grateful today to be feeling so much better than I did when I unknowingly ate those foods. Welda Lou
I sure enjoyed your replies on this question! It helps me to remember that we are all really in the same boat. An Italian restaurant, eh? I just have to share again how I worked 2 jobs at the same time last year, one at a bakery, and one at an ice cream parlor, though I was intolerant of everything in both places. Going through a divorce at the time, I think it was my way of reaffirming just where I've come from and how far I've traveled, because I would never cheat on this wonderful gluten free diet. This diet has carried me to places of which I never dreamed, allowing me to be healthy, energetic, and full of joy. Thanks to everyone for sharing your stories! Welda Lou
I haven't heard of the selective carb diet until now, but I've been on The Carbohydrate Addict's Diet for at least 7 years, and maybe it's similar. 23 hours a day I can eat low carb/high protein foods, and one hour each day I can have any high carb food or drink of which I am not intolerant. This is based on the fact that we will not produce an overabundance of insulin if we eat high carbs within one 60 minute period each day (authors are Richard and Rachel Heller). Since my family has a history of Diabetes, I went on the diet immediately after reading the book, and have thrived on it ever since. The best part is, my weight stays around 105.
I think casein and whey are both milk derivatives, in other words, made from some part of the milk molecule. I know that Little Bo Peep sat down to eat her curds and whey. Let's home she wasn't a Celiac, but maybe she was and that's why she got fuzzy headed and lost her sheep. I went to the health food store looking for cheese and other products which didn't contain milk. I ended up with lots of products with casein and even whey, not realizing then that after eating them I would feel like I was going to die, since my bronchial tubes closed up and I couldn't breathe (that's how Celiac affects me most profoundly--in my breathing passages). Modified food starch gets me too. Welda
I am intolerant of casein and whey (I learned the hard way, by eating foods containing these, then suffering with asthma and the inability to breathe).
I am also intolerant of all grains, milk & dairy, egg whites, and yeast. I use Imperial margarine for baking, for using on baked potatoes, and for anything that needs butter. I am sensitive to so many foods, so I am really grateful to be able to eat Imperial Margarine. I also use olive oil, corn oil, and vegetable oils.
Good luck in your searching for what you can eat! Welda
I have Celiac and am intolerant of all grains, milk & dairy, egg whites and yeast. I have spent years learning the foods which affect me adversely, and now I never touch any of them, read labels diligently, and always work to remain gluten free.
However, even with eliminating all those foods, I often felt drained or overly tired, just as you are describing. I finally came across the book, The Carbohydrate Addict's Diet, which said that those from families where diabetes is prevalent might have a tendency to eventually develop that disease (my mother had diabetes).
I immediately began following their diet, which involves eating only high-protein, low carbohydrate foods 23 hours a day, with one hour devoted to eating or drinking anything to which you are not intolerant. It sounded too good to be true!
Within a couple of weeks I was feeling good, losing weight, sleeping better, and having no times of letdown fatigue.
Now I eat chicken, chili burgers, steak, ribs, salmon, tuna, fish, salad, egg yolks, etc. for those 23 hours a day, and indulge in all kinds of treats for my one hour "reward meal" (that's what Richard and Rachel Heller call you one hour meal). They both went from being several hundred pounds of unhealthy flesh to normal weights and healthy lifestyles.
It is the day after Christmas and I just have to say that I am so happy. My sister provided a baked potato and turkey especially for me at her Chrismas Eve celebration, and my daughter cooked a prime rib roast, which I can eat! We are making progress here--it is the first year that I have had a 100 percent stress-free response to the Christmas parties I attended.
I think that just being matter-of-fact about our food intolerances or "allergies" is the way to go. I'm probably one of the healthiest people around since I always stick to my gluten-free, milk & dairy free, egg white & yeast free diet, and only eat high carbohydrate foods within a one-hour a day timeframe (The Carbohydrate Addict's Diet, for those from families who have diabetes).
It does get so much easier once we become committed to taking care of ourselves, and to letting go of the self-pity and anger so often connected with a diagnosis of Celiac or some other serious condition.
I am intolerant of all grains, milk & dairy, egg whites. and yeast, and can only eat carbohydrates during a 60 minute period once a day (The Carbohydrate Addict's Diet). If I eat any other way, I get sick. So, I have learned to eat anything I want that is okay for my diet:
Breakfast can be a double chili-burger from Carl's Jr. wrapped in lettuce (they call it a low carb burger); or meat loaf from Boston Market; or salmon, tuna or any other fish; or chicken, turkey, sausage, egg yolks, bacon, etc. etc. etc. endlessly.
All you have to do is decide which foods you have always loved the most, focusing on those without gluten, then go for it! I'm learning that the more I eat the more my weight stays low (105 pounds and I'm 4 feet 11 and 1/2 inches tall).
Sometimes I'll eat the same thing for several days at a time, just because it tastes so good. I ate refried beans, tortilla chips, navel oranges, and soy ice cream for a few of my one-hour meals, until something else sounded good. Baked potatoes are sounding good now, and since it is the day after Christmas and I never touched any of those goodies at all the Christmas parties, I made myself some candy, cookies, and ice cream treats (all gluten free) today.
I eat such a variety of healthy foods, that I stopped taking vitamins. I'm saving money there, and since I work outside the home, sometimes I just buy dinner on the way home, and enjoy someone else's having made it for me, but usually I cook my own food at home.
I wish for you a life filled with many of the foods you love, with joy and happiness, and with good health, vim and vigor. Welda
Boy did I feel sorry for myself! I find it hard to believe now that I could have wallowed for so long in self-pity (I've struggled with food intolerances since the age of 8 and I'm 60 now). I've been going through a divorce the past 9 months, and realized 5 months ago that even though I retired after 25 years of teaching, I was going to have to return to work in order to pay my lawyers.
So, I got two jobs, one at our town's most famous and well-like bakery, and one at a fun and always jumping ice cream parlor--oh wait, I'm intolerant of all grains, all milk and dairy, egg whites, and yeast.
I have a heck of a time when people say, "Which pie tastes the best?"
"I'm intolerant of all grains, milk and dairy," I say in return, standing there slim and healthy, with a smile on my face, as they look at me with a startled expression. "I never touch the stuff!" I add.
I think it is the first time some have ever considered that their health problems might be attributable to eating grains, and so many of them have diabetes or other health issues, especially overweight.
I'm blessed to be working only at the bakery now, and I'm hoping that someday the store may be moved to offer alternatives to wheat-laden, sugar-laden treats, but I am reaffirming for myself my commitment to live a life without the foods to which I am intolerant, and this is a great way to confirm my resolve, in my opinion,
and to reach others with the news that diet makes a difference.