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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This 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 email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About GFJan

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  • Birthday 10/14/1954

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  • Gender Female
  • Interests Personal Trainer & Rehab Therapist; Nutritional Consultant
  • Location Colorado
  1. Happy birthday and may God bless you today!

  2. Free glutamate is NOT the same as MSG. The particular form of glutamate that is MSG is processed differently in the brain because of the sodium ion channels. If you're concerned you can always take the amino acid taurine and make sure you get plenty of B6 when you consume products with pea protein. Free glutamates occur naturally in many foods and is even found in measurable levels in breast milk. Because I have a genetic sodium ion channel disorder I am exquisitely sensitive to MSG, but I tolerate many foods high in free glutamates like parmesan cheese, whey or ripe tomatoes with no problem. Whey protein is a treatment for children with ADD/autism and would certainly not have the positive effects we're seeing if the glutamates were overstimulating the nerves in the brain. Cooking and processing tend to break the glutamate naturally in foods away from the protein molecule that stabilizes it. The great taste of the drippings from roasted meat is due to the free glutamates. I really wouldn't worry too much about the pea protein unless you specifically notice an MSG-type response when you eat it. If so you may have a lower threshhold for glutamic acid in foods, possibly a genetic base. But glutamic acid is essential for learning and's when we get too much, whether from certain foods or from our own body creating it that we get into trouble. I have looked at the amino acid profile for good quality pea protein and it is balanced and not what I would consider high in glutamates. I wouldn't go postal on Kinnikinnik just because they're using it as an ingredient. Jan
  3. I'm going to try Zegerid powder (comes in packets) which is just omeprazole and sodium bicarbonate. I'm very allergic to dyes, fillers, artificial sweeteners, etc. It's good to make friends with a pharmacist who wil use special handling with your prescriptions. I have had severe reactions from prescriptions that went through pill counters because of residue left in the counter from other drugs. Also if they use a tray to count out pills they are SUPPOSED to clean the tray between each prescription with alcohol to remove residue, but of course they don't. I try whenever possible to get the medication in original packaging so that it doesn't have to be handled at all. Jan
  4. Feeling Like Crap

    About Lay's Potato Chips... I just started the gluten-free diet last week, but I have always eaten a lot of Lay's chips in the past, usually the reduced fat, but none of the plain chips bothered me. Then last summer I suddenly started having violent reactions to their chips. I have no idea what changed, but every few weeks I would try again and would be doubled over or lying in a fetal position in bed with D for a few days. I was totally baffled by the reaction. I know that they have gone to all sunflower oil now, but I use it all the time for cooking without any problems and the type they use is supposed to be non-GMO. All I can figure is that they changed their processing. Thanks for maybe solving a mystery for me...I get my potato fix with Ore-Ida fries now (although they only guarantee that some of their line is produced on gluten-free lines so you have to check their website for UPC codes). Jan
  5. Thanks - I know it will be a long haul and am willing to give it time, but I'm hoping it won't take too many weeks for the hemoglobin to start rising so I can avoid the transfusions. The lowest it has been is 4.3...that's considered critical and my doctors don't know how I can even walk around. Last summer I tried all kinds of iron supplements and got severe gastritis which still hasn't completely healed. I can't do iron IVs or shots, so transfusions are my only other recourse and I hate to risk exposure to anything else. I know they say the blood supply is much safer, but I've had friends who contracted HepC, HIV and herpes infections from supposedly safe blood. You give me hope that I may have some energy again some day - it's worth the wait! Jan
  6. My gastroenterologist is a huge gluten-free diet fan. He's been to seminars all over and has seen so many cases where everything seems normal including blood tests, biopsies, etc and yet the patient responded to the diet. He feels that's the only reliable "test" and believes that someday the science will catch up with what they're observing. Jan
  7. My gastroenterologist has been after me for over a year to try a gluten-free diet. I have always been a big wheat-eater (grind my own flour, etc) and seemed to do fine with it, but have had bouts with unexplained anemia off an on all my life. Four years ago I contracted West Nile Virus and my immune system seemed to go haywire after that. My hemoglobin kept dropping until it got down below 5 and all my doctors were freaking out. It looks like plain old iron deficiency anemia, but iron supplements and a diet high in iron don't help. I'm now to the point where I need transfusions so I decided to give the diet a try. My blood tests were all negative, DNA showed positive for DQ8. I haven't had a biopsy because of high risk of anesthesia reaction (I have three other rare genetic diseases that complicate things). I'm very allergic to rice and soy and react to corn and tapioca if I eat them often. That doesn't leave a whole lot in terms of carbohydrates and I need 400 grams a day. I actually got through the first week with no wheat cravings and no weight loss. I can't say that I feel any differently and my hemoglobin is still the same. For those of you who have had anemia, how long did it take for you to start seeing a change in your lab results? Jan