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
As my name implies, I am enthusiastic about our friend the yam, or sweet potato. One of the healthiest foods out there, and almost no one on the planet is allergic to it.
Cooking them is so simple. Just slice them in half lengthwise, coat in a small amount of oil (whatever oil you choose... I use extra light olive oil), and put them in a shallow roasting plan with tin-foil draped over them loosely (let air ventilate). Roast slow at 350 degrees for 60-75 minutes. Remove, let cool, and remove skins.
Then do what you want with them. Can mash them with butter and pumpkin-pie spices. Or with fresh lime juice and a drop of hot chili oil (if you can handle a touch of heat). Add a pinch of salt to your desired degree.
I was extremely skinny -- as in "OMG is he okay?" skinny -- when first diagnosed with full blown celiac and intestinal damage. Mashed sweet potatoes were one of the only weight-gain foods I could handle in the early months. I have slowly gained 20-25 lbs over three years and am starting to look and feel much healthier now. Yam Power!
The potentially insidious thing about being "less sensitive" is that you can do yourself intestinal damage without knowing it. I have celiac but do not go into total distress from tiny amounts of gluten. As a result I thought i could get away with small amounts.. especially at parties or social events when I didn't want to make an issue out of the food choices. But inevitably I'd cross a tipping point and then bite my tongue or inside-cheek a day or two later.... the result of inflammation of the entire digestive tract. From there, I would get really a brutal canker sore wound that would take 3 or 4 weeks to heal.
I spoke with a specialist about this... she scared me into being more vigilant. She said that with my diagnosis (actual full celiac with damaged villi when I was first diagnosed), here is the thing to remember: The threshold for intestinal damage is probably LOWER than the threshold for manifested symptoms such as mouth-biting and severe canker sores. In other words, if you have true celiac disease and you eat a small piece of bread and get away with no canker sores or blow-up symptoms in the following week, it's still probable (if not certain) that you did incur some damage to the intestinal villi.