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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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  1. "Healthy fats- avocados, drizzle olive oil on your food, salmon and tuna, lean meats. Snack on nuts and dried fruits like dates, apricots, raisins and nut butters." Thank you - this is a great start! "Why is she giving up dairy? For celiac disease, dairy might need to be limited at first, because large amounts are difficult for damaged intestines to digest, but giving it up entirely is seldom necessary." She probably has been off of gluten for a year or so now and while she told me she felt a little more energetic at first and that eating gluten makes now her very sick for several days, she doesn't think that gluten free has made her feel better. I found that I did not feel 100% better until I gave up dairy, which eliminated what I thought were seasonal allergies, the last of my brain fog, improved digestion, energy, etc. Because milk sensitivity with allergic manifestations runs in the family, I have a feeling they are related, particularly with the similarity in gluten and casein proteins. In addition to getting "glutened," I also find I get "dairy-ed" as well (not limited to digestive). "What did she mean by worst week of her life? Could she have just meant she didn't feel like there was anything she could eat? It's possible she was glutened at the same time she gave up dairy, and the feeling bad was just coincidence." She is very, very careful about preparing her gluten-free food and therefore already feels like there isn't anything for her to eat. She always feels extremely tired, migranes, etc. In this case, when she gave up dairy for two weeks, she felt physically ill (far worse than usual) as a result of not eating dairy, which made me suspect the withdrawl others have mentioned or, while I know less well-received from a scientific standpoint, a yeast problem. I wouldn't doubt either, however, but hoped others might know the answer. "Has she ever seen a functional medicine doctor? They tend to be way more up on things and knowledgable then the mainstream docs. Here is a link to a site that tells you more and helps you find them locally. They look at the whole you and use a combination of traditional medicine and holistic." She hasn't (a natural doctor once, I think, but that was it) and I have to give her some hope before we go down that route. I have to find key answers that will make her feel better, as she has lost all will to see any more doctors and is starting to lose faith in me. She is sick of all the testing, visits, etc. I really need to find something to help her feel better so she has the energy to go to doctors. At that point, however, I'd be more than happy to check out this resource! The second suggestion of the free 30-minute may be something I could convince her to try if I catch her in the right mood. "My guess is that she has beasties in her gut. Bacterial infections, parasites or amoebas who have taken advantage of her weakened state over the years. Until they are addressed she will not be able to heal and her whole system will remain out of wack." I have been taking Syntol AMD and have considered getting it for her as well. I know she does not have the will or life in her to go through yet another round of testing. If that would be a good start, perhaps I can try that with her. "If she is still eating soy, I'd say get her off that also, as well as the dairy. And then have her eat only whole foods, nothing processed for a few months at least. Eat chicken, beef, turkey, fish, avocadoes, nuts, brown rice, veggies, fruits etc." She eats pretty clean, but refuses to give up dairy because of how awful it made her feel. I am hoping that next summer I can convince her to try one more time. I think I would need to be with her. This is all good advice, but in her case, I need to find a way to restore hope first, help her gain some weight, help her start to feel better. "Casein withdrawal is a possibility also. That's just something that would go away after a while though." Is there any way to ease such symptoms if that is the case? "I just gave up dairy (for now) and have lost weight with the gluten-free diet too (9 lb in 2 >months...not good). I finally found a nutritionist who knew Celiac well, that is making a big >difference. She said to focus on lots of protein and good fats, and to avoid soy if I'm still >having GI distress. I'm basically pushing myself to eat meat, nut butter, and/or eggs every >time I eat (she also recommended lots of snacking all day). Within the first day I realized >how much I needed that extra food and especially protein. She pointed out that you need >protein to build back damaged tissue (if there is still any for you or your sister). I think >what's hard for lots of us is that we've gotten used to fasting whenever we're not feeling >great because in the past, gluten in our food would make it worse. But if you're cooking your >own food and know it's safe, eating should only help speed up the health-boosting process. Good luck! I'm there with you too!" Thank you, these are great suggestions!
  2. Hello There! When I was younger, my sister got sick. As a result, she didn't get into the schools she should have. For a year, doctors told her she was depressed and anorexic. Only after major damage had been done and after my mom called her pediatrician from years earlier was she diagnosed with Lyme's Disease. I believe that this set off Celiac's, but I can't be sure. Since then, every symptom she has (underweight, fatigue, osteoporosis, arthritis, Raynaud's, migraines, severe Vitamin D deficiency, and so forth) has been labeled Lyme's, depression, or an eating disorder. I believe that she has seen 50 doctors. I thought I would have to go to medical school to figure her our and make money to take care of her. When I started to get sick, however, I felt that my health problems could help me figure her out. I became deficient in a number of things, identified hypothyroidism (and got it treated), realized I was gluten and dairy sensitive, etc. She, however, is discouraged and disgusted with doctors. They still will not treat her hypothyroidism and still dismiss her. She gave up gluten and cannot eat it anymore without getting sick for days. My sister told me that she tried to give up dairy and that it was "the worst two weeks" of her life. And her life, frankly, has sucked. I'm not kidding. My brother and sister have given up gluten, but I feel at a loss because although I believe in it, we are all underweight. My sister recently told my parents that she wished she had never given it up because she does not feel much better, she is losing weight, and it is socially difficult. I need to find a way to gain weight so I can help my family. I think that will be the only way my sister will be willing to try going off of dairy for good. I think that is the only thing that will make her better. If any of you can help me help them, it would mean the world. My questions are: - Does anyone know how to gain weight on gluten/dairy free diet? - Does anyone know why giving up dairy could cause such awful symptoms?
  3. Forgot to add - That last bit spoke mostly about glutamine - if it is gluten-free, it is likely to be L-glutamine, which is what was asked about and which would be what you would want to get.
  4. L-glutamine: Good Or Bad?

    These are some thoughts; please take at face value as an offer for clarification with no guarantees for accuracy, either on my part or on the part of the authors cited. ===================== Summary of below: ===================== - Glutamine helps to repair intestinal damage if it exists. - Glutamine may become "conditionally essential" (that is, your body may require supplementation) during certain disease states/healing/etc. - Short-term/as-needed use is thought to be safe in otherwise healthy (ie, no serious organ problems) people (for celiac disease, just make sure it is gluten-free). - Long-term risks, if any, are unknown; it would be reasonable to assume its use is only needed for active recovery from damage, after which your body should be able to make what it needs from there. ===================== Explanation of DNA structure and what Glutamine is: ===================== Most of the body's functions occur through proteins. The function of the protein has much to do with its three-dimensional folded structure. Gluten itself is a composite of two proteins. Proteins are made up of amino acids. Amino acids are made up of bases. - DNA is made up of four bases (A,C,G,T) in different three-letter combinations. - Every three bases are interpreted to make an amino acid(eg, CAA and CAG make glutamine; UGU and UGC make Cysteine). - There will be a region that marks "start" and a region that marks "stop". The body continues to interpret these three-letter codes, making amino acid after amino acid, creating a longer and longer chain of amino acids until it is told to stop. Most are very, very long. (Just a made-up example, Ala-Cys-Asp-Glu is what four in a row could look like, although I'm not sure that particular sequence is meaningful). - This resulting chain of amino acids is a protein that has some use/function in the body. From'> "There are 22 standard amino acids, but only 21 are found in eukaryotes. Of the twenty-two, twenty are directly encoded by the universal genetic code. Humans can synthesize 11 of these 20 from each other or from other molecules of intermediary metabolism, but the other 9 essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) must be consumed in the diet. The remaining two, selenocysteine and pyrrolysine, are incorporated into proteins by unique synthetic mechanisms" In the purest sense, it is not the amino acid that has an impact, it is the combination of amino acids (more properly, the final, folded, three-dimensional protein) that has a function. Here are the amino acids: ===================== What does it do? ===================== A few Wikipedia highlights on Glutamine: "Glutamine plays a role in a variety of biochemical functions including: * Protein synthesis, as any other amino acid. * Regulation of acid-base balance in the kidney by producing ammonium.[3] * Cellular energy, as a source, next to glucose.[4] * Nitrogen donation for many anabolic processes.[2] * Carbon donation, as a source, refilling the citric acid cycle.[5]" "The most eager consumers of glutamine are the cells of intestines,[2] the kidney cells for the acid base balance, activated immune cells[7] and many cancer cells.[5] In respect to the last point mentioned, different glutamine analogues such as DON, Azaserine or Acivicin are tested as anti-cancer drugs." "In catabolic states of injury and illness, glutamine becomes conditionally-essential (requiring intake from food or supplements). Glutamine has been studied extensively over the past 10
  5. Hello Everyone, I am another person who noticed a reaction to this product. Before I say anything, I should mention: I'm currently in the phase of trying to figure out what I have through a diet record. I am not necessarily gluten intolerant, although I have reason to suspect whey. I had had no milk that day, and I have had soy before and since without issue. My reaction to it was as follows: - Extreme exhaustion - Nausea - Flushing - Uneasy feeling - Possible heart burn - 20 beat per minute increase in heat rate over normal (70 to 90) - Nasal congestion It has caramel color. I have heard some say that that should be fine for gluten (according to the product label, it does say gluten-free), but also heard it can contain milk as a result of that. Who knows whether that is valid or not. The other natural question is MSG.
  6. Hi Guys, Long story short, I like to go to the doctor informed, and this time I'm having trouble learning about it. I was persistent about getting a diagnosis for hypothyroidism, which has turned into a roller coaster ride fluctuating between hyper and hypothyroidism every couple months. I have no idea how many years that has been going on, but it isn't fun. Recently thought it was a little strange that my whole family has GI issues and malabsorption (iron, etc), including osteoporosis in my sister (Vit D = .4) who is not yet 30 yrs. Here are my results: Endomysial AB Screen Reflex to Titer Endomysial AB (IGA) Screen: Negative Tissue Transglutaminase Antibody, IGA: <3, therefore negative (5-8). Gliadin Antibody (IGA): 4, therefore negative (11-17). More interesting stuff: Immunoglobulin A: 605 (81-463) HLA-DQ8 is positive. There are numbers beside HLA-DQA1 (02), HLA-DQA1 (03), HLA-DQB1 (0202), HLA-DQB1 (0302) but I don't know what they mean. I assume they are HLA types, but I'm not sure if it means they are pos/neg. Any insight would be greatly appreciated.
  7. I should probably mention again that you need to give your body time to adjust to the lack of carbs at first, then you will feel better. You need to make sure, however, that you are getting enough calories - oil, nuts and seeds, and foods like avocado may be your best bets. People who go on low carbohydrate diets often feel badly because they don't eat enough - but if you do, after an initial adjustment period, you will see almost a complete erradication of hypoglycemic episodes. And remember that people with gluten intolerance tend to also be lactose intolerant, so this diet will probably help you.
  8. I know how things are on the internet. But I suppose that what matters to me is what actually what checks out with actual research on PubMed through long-term, controlled studies - not the dietary guidelines that some corporation sponsored or a theory someone cooks up. The best way to think of meals is to reframe the way you think of meals. In our culture, meals are typically meat, a vegetable, and a carby side. Instead, try to escape our cultural consideration of what a "meal" is - and change it to two items: a source of protein, and a vegetable (or fruit.) Ultimately, that is what humans ate in the beginning of history, as agriculture and starch-centered meals was a later development. A lot of meals that are served over rice and pasta can stay the same - just get rid of what's under it. Stir fry, for example, can be eaten without the rice, and so forth. Don't forget olive oil.
  9. I really feel for you and hope the best for your speedy recovery. I know all of this sucks, especially the judgment from others. It is unfortunate how little most doctors really retain when they