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
InterestsPortland State Viking, Gluten-free, mostly vegan, perfectionist with no motivation, bike rider, book worm, fun loving introvert, slightly redneck, good cook, video gamer, public defender, music liker, yoga lover, killer(!) green thumb, health sciences major - and that's all you need to know.
Thanks for the help everyone. I really appreciate it all.
I will start buying the canned beans and making more rice to go along with things. Quinoa and millet are things I forget about when they're not right in my face at the grocery store, so I'll have to search those out more.
I'm scarfing peanut butter by the jar here and still craving it! Kinda surprised me how much of it I'm eating, but it is so good and good for you too! Rice noodles are something I've been doing and they're pretty versatile. I'll have to go for the salsa next time I'm shopping too. Never thought to add it to dishes, just think chips when I see it. lol
Trader Joes has really really cheap rice cereal that I can eat and it's pretty darn tasty too, so I've been shopping there for the cheap gluten-free stuff I can find. Pretty impressed with their cheaper selections - first time shopping there.
I just saw the article in Freeville today about 15 minutes ago and was unimpressed. Lots of good info for those who are totally clueless, but I've dealt with CC enough to know that they (restaurants, cafeterias, etc) will flat out lie to you to get your business. Same thing with being vegetarian. Many places will just tell you something is veg to keep you from being a bother. I try to avoid eating out as much as possible unless the place is very well known and has many many great reviews.
I am doing the foil in the oven thing for fries and 'taters. Potatoes are so great for everything.
I checked out that gluten-free Guide to College and it was very helpful with some of the tips. Thanks a million. I already use the large tupperware for the fridge to store my stuff, so putting some more tips into action should be easy.
Hey everyone - I'm looking for some advice for being gluten free while attending university. I know that the issues that I'm dealing with are not the same for everyone, but I would like some advice for my situation.
I'm a vegetarian and cannot do dairy. Eggs aren't my favorite either, but if they're in a recipe (think bread, not omelet), that is okay with me. I recently moved across the country to room with someone who is not gluten free, not vegetarian. I have one pot to use for cooking. I'm on a very tight budget, and I do not have access to a microwave (I like to make things interesting, apparently).
For the past three weeks I've been living on cereal, canned soup, and pasta w/ frozen veg tossed in. Peanut butter sauce or tomato sauce for the pasta, salads and that's about it. I am in desperate need of variety and would appreciate any ideas. There is great local produce available where I live and I'm taking advantage of farmers markets as much as I can while they're still available for the fall.
Maybe risotto frozen into servings? Any ideas for soups that require little prep (I've got potato soup down to a science already)? After that, I just cannot think of any ideas. Eating at the commons is not an option for me because of the gluten/dairy thing, so suggestions are welcomed.
Despite the lack of bumps or blisters, you might still have Dermatitis Herpetiformis or DH. Keep in mind that the damage done to your intestines is going to take up to two years to fully heal. I know that sounds ridiculous, but it is true. I would wait about 6 to 9 months on a solid gluten free diet before eliminating other foods from your diet you feel might be causing problems. DH is commonly aggrivated by iodine (and therefore salt) and dairy, and many people who still itch after going gluten-free for several months will cut these out of their diet to see if this will help.
There are steroid creams that you can get from your doc (helpful for not scratching during the night or when you're trying to concentrate on something). Don't waste your time on the OTC stuff you find in the drug store, it won't work. The Rx is fairly cheap, too. I'm uninsured and get mine refilled about once a year for around $15 or so in Texas.
Yes, I've heard of the link between iodine and DH before. There was a community member here who greatly helped me in cutting out my salt intake after I was still suffering with DH despite a gluten-free/CF diet for nearly two years. Now, with little to no iodine in my diet, I can keep my DH in check about 95% of the time.
The way it was explained to me - pardon me for not citing the actual source here, I scoured for a while beofore giving up - is that iodine is needed to carry out the chemical reaction that forms the blisters or hot spots for DH.
Hope this helps and hope your road to recovery has a less itchy future!
Here's the thing with corn and rice gluten: They do not contain gliadin like wheat, rye, and barley.
I really appreciate your effort and thought into this, but I feel it might be a bit misdirected. Many people who have problems with one food (like gluten) are more prone to having issues with other foods (like corn or soy). If you do not have access to a good doctor who has experience dealing with Celiac patients, try an elimination diet for a while to see how your body will react to various foods.
Thousands of us have argued with doctors of all kinds (specialists or not) about the symptoms and issues we have regardless of a gluten free diet. The only help I got from my doctor and allergist was a steroid cream and "yup, you've got Celiac's". So I had to find out that milk (casein) and salt are horrible for me personally.
When I tell people I avoid salt they often tell me I will die without it b/c my brain needs it. Doctors advise against this, even. However, my health is great, I'm not malnourished and I feel amazing now.
My rambling point is that there will always be someone out there telling you that you are wrong for eating a certain way. If you are healthy avoiding X, Y, and Z, then keep avoiding them no matter what your uncle, doctor, or spouse says.
I have an issue reacting to certain brands of coffee. They might use straw bags (made from wheat shafts) to store and dry the beans in or they might be grown near wheat.
Some Celiac's have a reaction to wine because the cask it was stored in had it's lid glued back on with traditional wheat glue, thus contaminating the wine. So a similar situation may be going on with your morning java.
Also, do you react to cheese and milk at any other times? A lactose intolerant test will come up negative to someone who is reacting to Casein, a molecule in milk that looks strikingly similar in structure to that of the gluten molecule. Many people are so reactive to gluten, that their body will attack the Casein just the same, even though its something totally different. Of course, if you have no other problems with milk or cheese, then I would not worry about it, but it is something to think about.
Hope you get to drink your morning coffee again soon!
Keep us posted!
I get the fatigue, but it usually comes within the next few days for me. I have a frantic rash for two days that subsides into the exhaustion and inability to stay out of bed. haha
I think most people have a slight form of this they refer to as 'brain fog' when they are glutened. Just like all they varied symptoms of Celiac's, some individuals have a more severe reaction than others, like yourself.
I love Sabra Hummus and have never had any problems with it!
I made a blog post where I used it in a recipe and got an email from a reader saying some people have had reactions to it. While Sabra is my preferred brand and I have not yet read definitively about others having a reaction to the hummus, I am going to make a note of this in an upcoming post.
Most (99.9%) of companies will tell you that they cannot guarantee that there was no CC as a CYA (cover your bum) statement. They don't want to stick their neck out there on a topic like 'food allergies'.
Sabra is my preferred brand over several others, including Athenos (sp?), that I do have a reaction to from time to time. Glad to hear others are eating it with out many problems!
I grazed through most of the posts on this topic here, but being a fellow vegetarian I wanted to add one or two things.
I know that most fresh produce does not have any sort of sprays or powders put on them. If you're really really worried about that, you could just find a local farmer's market or farm to buy from (check out localharvest.org for that info). Also I do know that some dried fruits and veggies do have coatings on them to keep them from sticking together and coming out all in one block of Crasins ( <-- Stay away from craisins, they've got wheat in em for this very purpose). I really wouldn't worry about fresh, though. Dried would be where your problems could lie. Also, make sure the produce doesn't get washed in something that might have gluten in it. That could be another potential source of sickness.
I'm actually still breaking out and have no clue why - I've not been so valiant about keeping the salt out of my diet, but I'm going cold turkey on that so I"m looking for any improvements. I do the hot shower thing, too. It helps so much for me. I use hot compresses too if things are bad enough. I've itched for almost two years straight and am getting quite ready to not itch for a day or two. I'll have to ask my doc about the Clobex - my steroid cream only helps for a while.
One of the main complaints from newly diagnosed Celiac's is the difficulty in getting used to the new taste and texture of the breads and pastas. I promise that within two months, you will love the taste of rice pasta. It's weird at first, but your taste buds will come around eventually.
There is only one bread that I enjoy buying at the store - Food for Life Multi Seed bread. The texture is good and does not fall apart easily even while toasting (you did replace your old glutened toaster, right?), like most gluten-free bread is famous for doing. Stick with Tinkyada's pasta as most other brands will fall apart easily and has gritty textures.
Making your own bread is good advice, but may sound a bit daunting. Keep in mind that there will be failures and go into it remembering that it's a learning experience - you're having to learn to cook all over again.
Welcome to the board and don't hesitate to ask all the questions in the world - you'll never know otherwise!
Various papers contain gluten, but some use a tree gum that is gluten free or use a sugar based glue that is gluten free. Some cigars (Optimo, Phillies, Dutch Masters, etc) contain gluten somewhere, but I haven't gotten a straight answer from the company as of yet. Most will tell me that they contain no glues, but I'm having a reaction within 15 minutes or so of smoking.
Just to clarify, by smoking wrap I did mean cigarette papers and cigars.
Just wanted to follow up on this thread with a new discovery of sorts....
The gluten was in a smoking wrap. For some reason that never crossed my mind, but I stopped using that particular brand on a fluke and haven't had major problems since. I'm still a bit itchy, but I'm not expecting it to all be out of my body at once either. I tested my theory, too. Laid off the particular brand for about a week and then went back to it and had a reaction within 10 minutes of smoking.
Glad to have things narrowed down a bit, but still struggling with the vinegar and iodine situation.
Thanks again to everyone - you make this board awesome!