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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 mbrookes

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  • Birthday 07/07/1944

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  • Gender Female
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  1. The thing about gluten and Celiac is that you have to swallow the gluten for it to affect you. The molecule is too large to pass through your skin. Don't lick anything in your sewing room. (Sorry.Joke) As someone said earlier, it can take several days for a gluten reaction to occur. Perhaps you ate something the day before going into your sewing room. Sounds to me like you need to start looking for a new problem. Perhaps an allergy? Engage your medical provider and insist that he/she pay attention to your problem and help solve it.
  2. How serious?

    If you are just starting out, it can seem overwhelming. Let me help a bit: Bad news: You have an incurable disease. Good news: Your disease requires no surgery or meds. All you have to do is be very careful with your food.    You are starting off at a wonderful time. Because of all the fad dieters who have gone gluten free, there is a wealth of prepared food available and competition among producers to make it better and better is keen. More food service workers know what gluten is and how to avoid it. Many of the very best (and best for you) foods are naturally gluten free. Shop the perimeter of the grocery store. Fresh fruits and vegetables, dairy products and meat are all gluten free. Now look how much longer the good news is than the bad. And there is lots more good news. Read these forums to learn new recipes, safe prepared foods and a wealth of other useful information. Don't let the exaggerators scare you. Be sure the information you rely on is up-to-date. Times have changed, generally for the better. if you have questions, this is a good place to get reliable information. Good luck and good health to you.
  3. By law, the food cannot be labeled "gluten free" unless it has been tested to below 20ppm. That doesn't mean anything not so labeled is unsafe; it just means it has not been tested. Apples are not labeled gluten-free, but they are. See?
  4. Rotisserie Chickens

    Wish we had a Costco. The chickens I get at Sam's are really good, and as others have said, cheaper than buying a raw one. I have never had trouble from eating the chicken and I eat it in one form or another for three days when I buy one. They are huge. Reminds me of Dorothy Parker's saying "The definition of infinity is two people and a ham".
  5. thanks for the info, especially the recipe. I am really lazy and liked the convenience. The already prepared ones in foil pans are not the right size for my pies. Ah, well, back to the kitchen.
  6. The pie crust dough in a tub has disappeared from all stores in my area. Has this happened in other areas (I'm in central Mississipp)? I loved it for the convenience, and it made a pretty good crust.
  7. Cookbooks

    Most recipes from any cook book can be easily adapted to gluten free. This excludes baking, which is a whole other can of worms. As for Crock pot recipes, I love Phyllis Pellman Good's "Fix It and Forget It" and "Fix it and Forget It Lightly". These are paperback and not too expensive.
  8. Not all Whole Foods are created equally. My Whole Foods generally doesn't carry the great stuff y'all talk about. Somehow, it is thought that we Southerners don't really deserve the good stuff. (That was snarky. Sorry, but the stores I have been to up north have SOOOOO much more  gluten free than mine does.)
  9. My immediate suspicion is that they do not want to go the the bother and expense of testing for gluten. As I understand the law, the product must test at 20 ppm or below to be labled  "gluten free". If the company has not changed anything, you are in no more danger than when the product was marked gluten free.   I fear that we will see more and more products drop the "gluten free" label to avoid the expense of testing. 
  10. The Kroger brand onion soup mix has no evil ingredients listed and I have used it a good bit with no problem. Check other store brands... they are often all made by the same company and are identical except the labels.
  11. Saw that today on "Gluten Dude". Love it!
  12. tarnalberry, Thank you so much for a sensible, science-based reply. So much of what people believe about food (and other things) today is based on faulty or intentionally misleading "science". If I "feel like" it is bad for me, it must be. No, not really. If it sounds like truth, it must be. No, not really.
  13. I tried looking up sunnymarie on internet and got a VERY graphic porn site. Do they have an address for bread, not bred? 
  14. Laura TX, when I fry shrimp or chicken, I do it just like I used to, only using Cup-4-Cup flour. For chicken: soak in buttermilk for an hour or so. Then put flour, salt, pepper and Cajun seasoning in a bag and shake up with chicken. For shrimp, I use half flour and half yellow corn meal the with salt, pepper and Cajun seasoning. Do not soak in anything. The trick to both is having the oil really hot. Use a thermometer and don't add food before 370 degrees. pan fried chicken is for another day.
  15. LauraTX, the shipping for a pkg of 4 hoagie buns was $64. I declined. Next time I'm in Texas, I may go by their shop, but that shipping charge in insane.