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
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OK. It goes something like this: Don't bring food over or I'll kill you!
No, seriously, I have a couple variations depending on if they know something about my 'food thing' or if they are totally in the dark.
Hi, <blah blah having a party blah blah or whatever>. We'll have tons of foods/drinks/snacks/etc so we really won't need any extra food. Besides, I don't know if you're aware, but I have some food related issues that are genetic and cause serious health problems if I come in contact even with trace amounts. So please don't worry about bringing any food, and in fact if you have something specific you like I can usually find a safe version of it to have! Whats your favorite (food/drink/finger food/etc) ?
That is kinda of a nutshell version. I vary it obviously depending on what we're doing, is it a group, is it a sit down full meal, etc. I've been surprised at how many people have asked me 'is it gluten/wheat' or some variation thereof ("oh is it that gluten stuff?" was one of my favorites). It actually gives me opportunities to talk to people about celiac disease and gluten (along with processed foods, gmo, how soy effects hormones, etc). I would guess that in the last three years now I have probably a dozen or more families/individuals where one or more person is now gluten free as a result of this.
The only gluten we allow in the house is in beer, and it must be opened and consumed outside the kitchen area. This created a problem with our (adult) kids for a while and our grandchildren. The finally understood that I was serious. The only problem I still have is occasionally they will come in with cookie crumbs on their clothes. But we make sure we have safe foods and snacks for them. And now all our kids and their SO ask about anything before they bring it in. They'll even call me sometimes to check on something if they are coming over and planning on bringing something with them.
We did have a couple of pretty heated arguments early on, and it was hard on both my wife and I but it did work out. The most difficult part actually is guests who feel obligated to bring foods if we are having company but I've finally worked that out (externally and internally). We have a spiel we give them, which while not entirely accurate serves to get the point across. I have offended a couple people who ignored and brought 'just a salad', and 'just a pie' and I wouldn't let them bring them in the house. But I decided that after being so sick for so long, and knowing the consequences of days and weeks of payment, it wasn't worth the risk to my health or our marriage. I'm not very pleasant when I'm glutened, and if I get soy it is even worse (I have a similar rule about soy).
The very first symptoms I ever had were heart related and onset of chronic rhinitis quite literally at the same time when I became involved in a lawsuit against my former employer. I was 20. Heart palpitations and Tachycardia. Nothing was every found even after a weekend of wearing a Holter monitor. They said it was stress and caffeine.
The very last non-celiac related test I went through, just before my diagnosis 20 years later, was a Nuclear Heart stress test. I'd been having classic heart attack and atherosclerosis symptoms, including shortness of breath, pain radiating down the arm and up into the jaw, feeling like my legs were being squeezed and other indicators of heart disease. Other than being told I was out of shape, everything came out perfect. That was three weeks prior to going gluten-free. The last issues I had with any of the heart related problems (palpitations, angina, tachycardia, etc.) were literally the day I before I went gluten-free. It's been 2 years and 42 weeks tomorrow.
PAMA (Please Accept My Apologies)! I did not mean to imply, insinuate, cause anyone to infer, deduce, or induct any line of logic or reasoning which would cause one to reach the conclusion that fish, in its natural dead state, prior to any cooking, cleaning, sushifying, or preparation, is contaminated with gluten.
P.S. There IH, is that better?
P.P.S. True, you don't want to see her dark side!
P.P.P.S. I hear a stalkerish, heavy breathing, voice: "come to the dark side....."
Also you'll occasionally see (mostly from me I think! )
SF = Soy Free
CF = Casein Free
DF = Dairy Free
IANAL = I Am Not A Lawyer
YMMV = Your Mileage May Vary (I think this should be mandatory at the top of every response containing advice!)
IMO = In My Opinon
IMHO = In My Humble Opinion; The poster then usually goes on to express some entirely not so humble opinion, often asserting that what they are posting is well known and every sane person should be aware of this fact and they can't believe that you don't already know this as its obvious to the known world and good grief can't you people use google?! I know, because I'm quite often guilt of this! So if anyone sees me do this, you have my proactive permission to slap me upside the head with a stinky, smelly, 5 day old trout.
Context means a lot. The DH one threw me for a long time when I first joined here!
Two people I know have found they can't eat the Snickers Minis, but seem to be able to eat regular Snickers. Entirely anecdotal I know, but possibly the shared production line is a different setup (maybe that line has something crispy on it and the regular Snickers bar line doesn't)? Or perhaps you are more sensitive to CC at this time since you are just starting out.
Along with the other questions above, also consider that lipsticks and lip balms are NOT gluten free. I can't kiss my wife if she has put certain lipsticks on - which has led some running jokes among us.
Having done the GAPS diet for several months, I do think that there may be some misunderstanding as to the purpose and/or application of the diet. And while simply following the GAPS diet in and of itself is not automatically gluten free (vinegar for example may or may not be gluten free) it can easily be made gluten free.
All of that said, what symptoms are appearing that cause her to feel she is getting glutened? And if she works outside the home, could it be happening at work? I have to be very careful preparing and eating my lunch at work as I've had co-workers accidentally fling crumbs across the table into my food, or one time I saw someone pass their freshly toasted bread slice over my coffee cup which I was getting ready to fill up.
We like coconut milk. I think it has a creamier texture than the nut milks. I discovered raw (unpasteurized) earlier last year. I still cannot tolerate pasteurized dairy products (projectile vomiting within 10-15 minutes) but I have no problem with raw milk. I'm pretty sure I've figured out why here (scroll down to the "Nutritional Differences:" section). Plus it (subjectively) tastes far better than any milk I ever drank in my whole life.
(Please note that the FDA and various health agencies advise against consuming any unpasteurized dairy products.).
Oh yes. Panic attacks, anxiety, insomnia, irritability, anger. One of the big things now when I get glutened is I get really, really irritable (along with other issues). Anecdotally, you will find there can be other (or multiple) food related triggers for some people for some of these issues, but for many people here on the board, gluten appears to be the sole culprit.
My Dad's 40+ years of 'untreatable chemical depression' were almost completely resolved within a year and he is no longer on his multiple depression meds. Tthey would have to rotate them every few months because they would stop being effective and he would be on two at a time, and he is off all his anti-anxiety meds. In fact IIRC, he was kind of in a dangerous spot for a while because he started recovering so fast he was being severely over-medicated and nobody realized it.
A friend's young son (8 year old) is no longer on medication for ADHD and his behavioral issues have resolved.
You're likely get dozens or hundreds of replies to this question.
Not my stomach. I was having intestinal spasms though. I wasn't swallowing I was breathing it in. I would wake up from a sound sleep choking and unable to breathe from stomach contents I was breathing in.
I have a huge cross-presentation of some of my neuro symptoms (insomnia, panic attacks/anxiety, tachycardia, hot-flashes, widespread muscle fasciculation) with soy. I can't even ingest soy lecithin. Just an observation. Also as some said you my just be sensitive to a variety of things for the time being depending on your physiology and may have to avoid certain foods. For whatever reason I was very sensitive to anything containing capsaicin for a long time. Now I can eat them infrequently in moderation with no issues.
You may want to start a very basic elimination diet and a food journal. It actually helped me a lot to revert back to unprocessed foods for a couple of months and then start adding one food at a time back into my diet while journaling my responses. But remember if you do this that one bad reaction doesn't necessarily mean "OH HEAVENS, I CAN'T EAT _____"! Sometime your just going to have a bad day. It doesn't mean you got gluten, or that you can't eat that food, it just means your body is being cranky. Happens a lot during the healing process. Just back off for a few days, relax, and try that food again later.
Not necessarily. Here is a link to one article. According to some other things I've read scattered around, low HCL can cause a condition where the sphincter at the top of the stomach can loosen up, causing the regurgitation of stomach acid. At one point I had started waking up sometimes choking on my own stomach acid after I would inhale it while sleeping. Terrified me every time. However, what I would suggest would be to try some enzymes (stopping the prilosec during the trial obviously) and see how you feel. If it appears to help, next time you visit a doctor, bring this up along with your experiment and ask to be tested for Hypochlorhydria. I have a specific brand that I've found works well for me, and if you like I'll post the link. I prefer this specific brand because I've never experienced any cross-contamination issues for gluten, and it also contains some other digestive enzymes.
On a related note though, don't take more than the recommended supplement amount as too much stomach acid can (obviously) cause damage.
"According to Jonathan Wright, MD, another cause of heartburn can be too little stomach acid. This may seem to be a paradox, but based on the clinical experience of a few doctors such as Dr. Wright, supplementing with betaine HCl (a compound that contains hydrochloric acid) often relieves the symptoms of heartburn and improves digestion, at least in people who have hypochlorhydria (low stomach acid). The amount of betaine HCl used varies with the size of the meal and with the amount of protein ingested. Typical amounts recommended by doctors range from 600 to 2,400 mg per meal. Use of betaine HCl should be monitored by a healthcare practitioner and should be considered only for indigestion sufferers who have been diagnosed with hypochlorhydria." (http://www.evitamins.com/encyclopedia/assets/health-condition/indigestion-heartburn-and-low-stomach-acidity/vitamins-and-supplements)
"Hypochlorhydria arises when the stomach is unable to produce hydrochloric acid (stomach acid). It is a greatly overlooked cause of problems - to the extent that in the UK at least nobody is testing or looking for it. It is especially common in those with ME/CFS/FM, and is known to be associated with childhood asthma." Dr. Sarah Myhill, MD. (http://www.prohealth.com/library/showarticle.cfm?libid=13388)