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
I'm trying to perfect a gluten free and egg free bread recipe. It's perfect except for the moisture content. I don't want to add to much water or the top of the loaf will collapse as it cools. Right now i'm using Ener-G egg replacer. Any suggestions on balancing moisture without the top sinking in? Would using flax gel work better? Would adding more xanthan gum counteract more water?
I have been gluten free for 2 years so I've gotten pretty good at explaining Celiac (and everything that goes with it) to people, but I have these two friends who just DO NOT get it! They are twins and they come from a household where they don't even think about what they eat. I have tried everything I know; explaining what happens to my body when I eat gluten, how I make most of my food, ect. Even after being friends for over a year, they still don't understand that I can't eat gluten, not 'flour'. Pretty much every day they offer me food, that I can't eat and don't understand why I don't take it. They think that I'm overreacting and I just need to get some pill for it (I wish! ). Does anyone have any ideas? No matter how hard I try, I can't make them understand and they think that I don't accept their food because I don't like them!
I would just steer clear of skin/hair products with oats and gluten. Pretty mmuch anything you 'apply' to yourself you put on with your hands, then you touch your food, ect. In my case I also break out in hives if I use a lotion or something with gluten/oats in it so I have to be extra careful. Anyway, it's always good to be on the safe side.
Ask his doctor about taking digestive enzymes with his meals. I was having the same problem after being gluten free for a while, to the point where I couldn't even eat an apple without feeling sick. For some people (including me) your body is so damaged from eating gluten that is partially loses the ability to digest food properly and absorb nutrients. The digestive enzymes don't mask the symptoms, but rather help the body digest food until it can do it on its own. I noticed a difference right away and I could eat full meals without a problem. And after just a few months of thaking them with my meals I didn't need them anymore. Hope this helped!
Okay, so I'm not at all allergic to bee stings but I was wondering if getting stung by a bee could effect people with Celiac disease (or other autoimmune diseases) more than "normal" people? Since bee stings trigger an immune response, what would that do to a weakened immune system?
Going to disneyland is going to be my trip since my diagnosis and I have no idea how to cope. We heard that disney is very accomodating for people with food allergies but we still don't know completely what to do. I really have no idea how to deal while traveling so any advice is welcome, thanks.
I know what you mean! It's so great to be pain-free!
The first thing to do is to not panic! You're probably at a loss of what to eat. Living Without magazine has great recipes, if you cook. You can get a lot on the website too. (www.livingwithout.com)
In the meantime, you can buy packaged food. However, there are rules:
1. Check the ingredients!!! If it contains any gluten ingredients, don't eat it, obviosly
Some gluten-containing ingredients/foods are wheat, barley, oats (not determined), rye, malt, coucous, triticale, semolina, graham, ect.
If you ever want to check an ingredient, you can check here: http://www.csaceliacs.org/gluten_grains.php
You also need to be careful of things in open containers and bins where people use scoops that could have been in something with gluten. Pretty much just don't eat anything unless you're sure it's safe.
2. Check the "processed with..." list. If it is processed with wheat/gluten, you can't eat it. This can usually be found under the ingredients list (aka cross-contamination)
To get you started, here are some basic foods that you can find at any grocery store:
Basics like most dairy products and all fresh fruit and vegetables
Fruity Pebbles, Bush's Vegetarian beans, Cocoa Puffs, Rice Chex, all Pamelas Products (www.pamelasproducts.com), all Glutino products (www.glutino.com).
A good meal is Trader Joes corn chips with Safeway Organics salsa and grated jack cheese. They're sort of like fresh nachos that are ready in minutes! You can also just eat heated Bush's Vegetarian beans.
If you have a health food store near you, you could probably find an abundance of gluten-free foods there too. For a HUGE list of gluten-free food and restaurants that you can eat at, buy the triumph dining books at http://www.triumphdining.com/?gclid=CKek2I...CFSMSagodnz10PA. They can be a real life saver!
You can also email me with any questions you have. I'd be happy to help! I'm 13 and I've been gluten-free for over 1 yr.
Here's my email address: Emmaliffick16@comcast.net
(Sorry, you might have to enter my email manually, I couldn't get the link to work.)