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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 Leslie-FL

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  • Birthday 05/29/1964

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  • Gender Female
  • Location West Coast of Florida
  1. Happy birthday and may God bless you today!

  2. I react to even the smallest amounts of gluten, but I've been fine with the gluten free Rice Chex, if that helps.
  3. I'm Likely About To Lose My Job

    Thank you so much, ShayFL, for doing that research for me, and also to ive for sharing your experiences. I have been feeling bad about pointing a finger at the company that makes GlutenEase, but whatever it is that is causing the problem, whether I am ultra-sensitive to the bacteria itself or whether there is cross-contamination, I just know I can't take them anymore. (BTW, ive, I just checked the bottles, and both the Pro-Bio and the GlutenEase say "Manufactured for Enzymedica" as well.) I took regular acidophillus for years (varying brands) and never had any problem with them, but they must not be as strong as what is in the Pro-Bio. I don't know if I have Candida, but I feel so much better while not taking the Pro-Bio that I guess I would prefer Candida, if I have it, to the solution. lol. The symptoms were exactly like glutening, though, every step of the way, and the way my poor work quality came back, gradually getting worse, it was just like before I was gluten free. I even noticed another weird little thing (please forgive me if this is gross) -- before I went gluten free, my nose ran every single time I ate anything, even if it wasn't spicy. This went on for years and years. Both my parents and several other relatives have the same problem. After being gluten free for several months, I suddenly realized one day that I couldn't remember the last time my nose ran when I ate. Well, not quite a month ago, I noticed my nose was running when I was eating again, and it stopped abruptly after I stopped taking the Pro-Bio. Today at work, things seemed better. I've been feeling better and better now for about a week, and my work has been improving all week. Today my boss seemed to be his regular self around me and we even joked around a little. So, for now at least, and as long as I can keep improving, I think it's going to be ok.
  4. I was diagnosed with PCOS about 9 years ago, at the same time I found out I had started into early menopause (that runs in my family, so I wasn't surprised - plus, the hot flashes had already warned me something was up). I also have PMDD. I don't know if there is a connection to Celiac, but I went on YAZ for the PMDD a few months after I started eating gluten-free, and one or the other, or both, has made a world of difference in my symptoms. I also notice that any time I am accidentally glutened, my entire next cycle is much harder to get through. I seriously suspect that there must be a connection, but I don't have the medical knowledge to know that for a fact.
  5. Need Your Advise...

    Linda, Yes, you definitely want to avoid barley grass. I bought some vitamins a few months ago and was in a hurry and somehow missed the words "barley grass" on the label until after I had taken one, and I had a pretty bad reaction to the one pill. I gave the rest of the bottle away to my sister, who doesn't have a problem with gluten.
  6. I'm Likely About To Lose My Job

    Oh, P.S. Thank you for the info, Nancym, about the supplements. I've actually been taking some really good supplements and amino acids for awhile, and I notice a big improvement. All I have to do is forget to take them or get off schedule and I can feel the difference. I learned about them a couple years ago, when I was researching to find out what to do about my symptoms (going with what I knew at the time about Fibromyalgia and depression, but I didn't know yet about my gluten problem). They helped a little bit then, but until I went gluten free, I was kind of just spinning my wheels. I can really see the benefits now. It's very, very worth it.
  7. I'm Likely About To Lose My Job

    Thank you for the supportive comments, everyone. ShayFL is right - I don't have an official diagnosis, but the company I work for is very small and casual, so there is no HR to go to - my boss is the owner and he IS HR. lol. I have explained gluten intolerance to him (kind of the short version explanation) and he seems to understand pretty well. He asks questions and seems to take me seriously. The thing is, no matter how understanding he may try to be, he has a company to run and needs to be able to count on me, and I really do get that. I have a lot of respect for him and don't want to cause problems for the company. He's a good guy and has worked really hard over the years to get the company where it is. I worked so hard to redeem myself after going gluten free, and during that time, I'd gotten to be on top of things and was doing really well. It was the last three months of daily glutening that put me back to the point of messing things up and forgetting important things. Now that I have that mystery solved (and in the process have changed some other things that I hadn't changed before, which should only help - like not licking envelopes anymore, making sure my cat's food is gluten free, getting rid of porous items in my kitchen, etc.), and I'm healing from the damage that was done physically, I believe I can expect to get back to the level of work-quality I had reached before (or better). The part that scares me is that I can't promise this will never happen again. I can be very careful and hope I've finally gotten any major glutening potential ruled out, but I understand my boss' concern that this could happen again. So I'm going to work on redeeming myself once again, update my resume, and start checking to see what job opportunieis might be out there, just in case. I don't know of anything else to do. Someone asked what brand of probiotics I was taking -- they're made by Enzymedica, the people who make Gluten Ease. The bottle says it doesn't contain gluten, but when I did a live chat on their web site and asked if they used shared equipment, they couldn't answer my question and told me they would check and email me. I never heard from them. I was taking them daily for about 3 months, the same length of time I was having the constant glutening symptoms, and after I stopped taking them, I started to get better. I even took one a couple days after I stopped, just to make sure, and I had a distinct reaction. So anyway, thanks again for the supportive comments! I'm hanging in there.
  8. I've been in the same job for almost 11 years, and during the three-or-so years leading up to my discovery that gluten was my biggest problem, the "brain fog" and lack of focus caused huge problems with my ability to do my job properly. Once I went gluten free just over a year ago, my job performance improved and things got better and better, until about three months ago, when I noticed a decline happening, along with some almost constant glutening symptoms. It took me three months of trial and error to figure out the problem has been the probiotics I was taking, which are labeled "gluten free" but obviously either aren't or are produced on shared equipment. (The company couldn't answer the shared-equipment question and then never got back with me on it like they said they would.) I'm improving again, but during that three months, my productivity went down and I made some mistakes. My boss let me know today - one more mistake and I'm out. He's been more patient with me over the years than I would have been in his position, and he has a company to run and needs to be able to count on his employees to do our jobs right. I don't blame him and won't hold it against him if he does have to let me go. I'm terrified, though, because there are no other jobs in my area that I'm qualified for and I have no back-up plan. Has anyone else had problems at work because of the mental-focus problems?
  9. I've been going through my kitchen and getting rid of things like plastic cutting boards, colanders, scratched nonstick cookware, plastic plates and bowls, etc. - anything that may have absorbed gluten before I went gluten-free. And then I came to this wood-looking salad set. I'm not sure if it's actual wood - it looks like little pieces of wood all molded together, and evidently has some sort of protective coating because it's smooth and has no splinters or anything. No scratches either. (It looks just like this one.) I have used the bowls several times to feed my cat her canned food, so if they're porous, they likely would have absorbed gluten. I just don't know if they're porous. The thing is, this set is sentimental. I was about ten when my mom bought it, which would make it around 34 years old. I wonder if soaking it in bleach might get rid of any gluten that might be present. Anyone know if bleach would do the trick?
  10. The other day, I was in the grocery store, and when I touched the cart handle, I noticed it was wet underneath. Probably, someone spilled soda on it and the liqid ran to the bottom part of the handle, but it was freaking me out, and I was pushing the cart by the sides, beside the handle, and being really careful not to touch my face. Of course, I know a spilled liquid is much less likely to contain gluten (since most people don't drink beer in the grocery store - lol) than something I WOULDN'T know was there, like tiny cracker crumbs or flour, if someone put a bag of flour in their cart and it was on their hands, since those flour bags always have flour on the outside. But I was really bugged by it anyway. I understand feeling paranoid, but when we are the ones who have to experience the results of CC, we're allowed to appear a little paranoid, I think. I have always been good about washing my hands before I eat - my mom taught us that as kids - but I am even more diligent about it now than ever before. Coworkers can be so . . . so . . . gluteny!
  11. This isn't a makeup counter brand, but there is a thread about a makeup company here: They offer free samples, you just pay the postage. I haven't ordered my samples yet, but I undertsand the shipping isn't too high. The people who have tried it seem really excited.
  12. Need Your Advise...

    I'm sorry for taking so long to reply -- I still haven't heard anything from Enzymedica, and I'm feeling like I likely won't hear from them. I stopped taking the Pro-Bio and have been doing much better (until last night, when I did a stupid thing*). I didn't see any mention of maltase on the Pro-Bio bottle, but if they make them on the same equipment, it could still be a problem. The thing that concerns me is that these are the people who make GlutenEase and they couldn't even answer my shared-equipment question. I realize that GlutenEase only masks the symptoms and does not prevent the damage (I saw evidence of that myself), so it shouldn't be relied on often because it can keep you from knowing if you've been glutened and if you are hurting yourself, but if they make it on the same equipment that they can't answer the shared-equipment question about, it could be causing damage just to take it, in addition to whatever glutening we are trying to relieve symptoms from. I'm going to toss them in the trash. *Ok, I'll share what the stupid thing was, in case someone who is new to this is wondering if it's possible. lol. At least I could help someone else by sharing, right? I recently (after being gluten-free for over a year) learned that I should have gotten rid of pourous things in my kitchen, like plastic cutting boards, scratched nonstick cookware, etc. Somehow I had missed this the first time through, when I was still learning. I went and bought a new colander, new plastic spatulas and spoons, measuring cups, etc., and forgot to get a new cutting board. Last night, I wanted to cut a potato up to cook it, and I remembered not to use my old plastic cutting board, but I haven't bought a new one yet, so I got out a plate. A plastic plate. I know better than that, but I wasn't thinking. It was a soft plastic, too, and as I was cutting, I was realizing it has knife marks in it already, and I was realizing it probably wasn't the smartest thing for me to be doing. And for some reason, I thought "Ahh, it'll be ok", and then about 30 minutes after I ate the potatoes, I got that familiar feeling in my gut that told me I was wrong. So, out go all the plastic plates and bowls in my kitchen! Even when I was a kid, I insisted on learning things the hard way . . .
  13. I'm with you on this -- 1 out of 10 people getting damage is 1 too many.
  14. Need Your Advise...

    Thank you, ive. I wonder if, when they say they are tested, they mean they are tested to be under whatever ppm is considered safe (I forget what the number is). Maybe a lot of people don't react to amounts that small, but you and I happen to be two people who do? That could explain why a lot of people have no problem with the enzymes. The reason I am wondering that is that I have reacted to two food products in the past that said they were tested to be below the accepted amount. One was cookies and one was crackers, both made by different companies.
  15. Contamination Maybe?

    Did you have any dairy products since last night? I noticed during the first several months of my healing after going gluten free that I would get D whenever I would eat cheese. That still happens now, whenever I am accidentally glutened, but not when I haven't been.