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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

Alex J

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  1. My son drank a caramel frappe and pretty much straight away got pretty sick. I think it was probably a reaction; he doesn't want to believe it.   I think these are supposed to be gluten free, according to ingredients. Anyone know anything about whether they are prone to cross contamination? Are they made on the same machine as the flurries?   He's also allergic to nuts and fish, but that usually causes hives/swelling. He doesn't have problems with dairy foods (or large amounts of junk food, come to that).   Alex
  2. I found them at Midtown Farmer's Market. I was reading the menu and slowly realised that nothing sounded like it had wheat - checked and they said that yes, everything was gluten free - it just worked out that way. Bacon, potatoes, eggs, grilled meat...   Alex Jeffery
  3. Just found this new gluten free cereal called Safari Cocoa Crunch - it's MOM brand (which is Malt O Meal, rebranded, in a box): it is chocolate puffs, and they are really good.   Under their Bear Valley Naturals brand they also make this really good coco pebbles type cereal called Choco Chomp. It comes in a bag. They have various different branded versions of something similar that are also gluten free, but this one is by far the best of the ones I've tried. Alex
  4. Regular rice crispies aren't, because they contain malt (which is made from barley). Kellogg's do make a gluten free version, it's clearly marked as gluten free and the box is yellow.
  5. I have been looking for gluten free red lentils for a long time and finally found them: They are certified gluten free (logo isn't working on my browser but I called to check).    
  6. I just found Barilla has a gluten free pasta range. Maybe everyone else already found this because it's been out since September, but I didn't find anything when I searched the forum. It is based on corn and rice, made in Italy in a dedicated facility, is cheap compared to most gluten free pasta ($2.50ish/12oz), and is really, really, really good. Not mushy, not grainy, doesn't just dissolve away into the water as you cook it, don't have to rinse, still good cold. I feel like I have pasta back at last.   I want to spread the word because I do not want them to stop making this! I have had trouble finding it, but I called them and they told me it's in the SuperTargets near me.
  7. I have been wanting to make some kind of Indian bread - roti or chapattis. I tried making jowar roti (jowar is sorghum) but wasn't that successful. I was wondering if you could share the chapatti recipe you use with masa harina?
  8. Saw an ad online and they confirmed by email they are now making them. They aren't on the website, though, and I haven't seen them (and didn't ask about shared facility/equipment/whatever).
  9. Hi Has anyone tried any of the flours made by Dakota Prairie? I'm mostly interested in their sorghum. Is it finely ground, any problems with it? Alex Jeffery
  10. My son was on elemental formula as a toddler due to multiple severe food allergies (he now has celiac; he hadn't developed it/wasn't diagnosed at the time). Formula is the only form in which an elemental diet is available. The biggest problems with this idea as I see it are firstly, the cost - it is stupendously expensive and unlikely to be covered by insurance and secondly, the high likelihood that you will be unable to drink enough to sustain yourself, due to the extremely unpleasant flavor. It doesn't just taste bad; it tastes epically, unimaginably awful. And as an adult you would need to ingest a great volume, you couldn't just force down the odd cup. Infants can sometimes be induced to like it, presumably because their tastes are unformed, but most children toddler age and up who need it in any volume will need it to be tube fed. We were never able to get enough of it into him, and as he did have some foods (fruits and vegetables and some grains) we would hide the formula in there. It was a constant struggle even so. However he started growing again when he was on it, and I really think it saved him.
  11. I got a coupon for Quaker rice cakes that described them as gluten free. So I called the company and they said that they have now tested and are 'certified' gluten free. Nothing has changed, they have just established that they (all flavors) are gluten free. She didn't seem that knowledgeable however and didn't know what ppm they tested under; she just said they were under the level the FDA required for them to be 'certified' (whatever that means). Anyone have any more information about this? My son is asymptomatic so it's hard to introduce foods and know for sure whether they are a problem.
  12. So, we tried the oatmeal. Two things - I made oatmeal from 1 1/2 cups of oats and divided it amongst 4 children, and they would have eaten more. So he will probably be eating more than 1/4 cup a day, if we continue. And my undiagnosed (but gluten free) kid woke up in the middle of the night with very bad abdominal pain. I gave him ibuprofen in desperation and in the end he went back to sleep. He had one IgG gliadin test come up positive once, and had very bad constipation that resolved on a gluten free diet (that's when I first learned that ibuprofen/acetaminophen can help temporarily with abdominal pain - if the miralax wasn't working, we used to have to dose him with painkillers at night so he could sleep). He woke up fine with no other signs of illness. I'll give it another try because it could have been a coincidence. For some reason it hadn't occurred to me that one of the other kids might react. I have one diagnosed celiac, two who eat gluten free (one was symptomatic, the other is only three and our house is gluten free so he is), one who eats gluten at school. Alex
  13. My son wants to try oats, and was given the go ahead by his gi who said that according to the science, they are safe. I got some Cream Hill Estates rolled oats to try. But looking at the research it seems that if you do tolerate them, you can eat only limited amounts - 1/4 cup for a child, which isn't even a serving. Is there any more recent research than that? Is that just the amount they studied - so that's the only amount they can say is OK - or did they see problems with greater amounts? Those of you who tolerate them, do you limit the amount? Those who don't tolerate them, was it obvious right away? He was diagnosed through testing (he was tested because he has diabetes) and his symptoms were not that obvious. But at diagnosis his tTg was >250 and he had a lot of damage. Now his tTg is down to 0.7 at the last test. I'm wondering how reliable a repeat tTg would be to tell if the oats are causing damage, in the absence of symptoms. The GI doesn't think a repeat endoscopy would be necessary. He also has hypothyroidism, and all these conditions together have been affecting his growth pretty badly over the past few years. However lately he has started climbing back up on the charts. I don't want to mess with the progress we've made, but on the other hand I want to establish a very certain, very safe diet for him before he starts heading into the teenage years (he's 10). I'd rather establish now for sure whether oats are ok than have him try them in a less controlled way later.
  14. Redbridge is pretty good - a bit bland, but no off flavors. Barts is a little stronger in flavor, and there's something about it I'm not super keen on, which I suppose might be the sweetness. I didn't care for New Grist at all, very sour and sweet. None of the gluten free beers are as dry and deliciously hoppy as the gluten beers I like.
  15. Grits

    Quaker says that their grits cannot be considered/guaranteed gluten free, as there may be cross contamination. I think this is true of all Quaker products (certainly true of their rice cakes). Alex