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
Does anyone have a problem with Tylenol? I ask because I am having a major itch fit on my thighs today, the likes of which I have not experienced since I was still eating wheat. I also woke up with more new acne this morning. The only thing I consumed yesterday that was out of the ordinary was extra-strength Tylenol caplets (I don't think I've taken an OTC painkiller more than a handful of times since I went gluten-free, actually). But I just looked Tylenol up on the web, and it is reportedly gluten-free. Maybe my body just doesn't like acetaminophen!
I think outside the US citric acid is often derived from wheat (since corn is pretty much an American crop), so if the food was imported there might be a problem. I keep having problems with artichoke hearts imported from Spain--but I can't find any that are packed in the US to compare them with!
I have, but it's been a while. I think I still have some on hand, so I'll give it another go if I can get myself motivated. I'm in the grip of a mood swing at the moment (probably gluten-induced, although it's not entirely clear; but since I've been on mood-stabilizing medication practically all of my mood swings have been traceable either to gluten or to other very noticeable conditions causing significant intestinal impairment, like a gallbladder attack and subsequent flush or bacterial food poisoning).
I would like to find a brand of canned beans I can trust to be gluten-free, just for the convenience factor. I know the Westbrae beans have a slim but real chance of contamination just because I see that they also produce a canned "soup mix" that contains barley--and I can't see why they would use separate equipment for it. I don't necessarily react to beans every time I eat them, and there may be an undiscovered culprit in those meals I consistently react to. It's just so hard to tell sometimes!
I find myself repeatedly reacting to meals that contain canned beans. After I determined recently that I was also reacting to the brand of chicken broth (Imagine Foods--labeled gluten-free and No MSG/No HVP, but I still react to it every time) that I often use in the same recipes, I expected no further problems with bean dishes, but that has not been the case.
Does anyone have a brand of canned beans that you use with no problems? I have tried Hanover, Bush's, Westbrae Organic, and Eden (although I can't prove that I had a problem with Eden beans, so I should probably try them again). I haven't tried Cento or Whole Foods 365 beans yet.
That sounds awful! Have they actually ruled out Crohn's disease in your case? Another possibility that sounds like it might be quite relevant is microscopic colitis, which sometimes goes along with celiac disease but doesn't always improve at the same rate. I don't know much about it other than that, but some poking around this site and the internet might yield further information.
I hope you can get to the bottom of this quickly so you can start to feel better soon!
Their gluten-free menu definitely changed recently. I clearly remember a six- or seven-page menu on which it was stated (repeatedly, if I recall correctly) that ALL salad dressings were gluten-free, but now the menu is two pages long, the print is absolutely tiny, and no attention is drawn to this significant change in gluten-free status.
I asked what was up with the mustard vinaigrette and they responded that the recipe has not changed; they just now discovered that the tarragon vinegar in the dressing is not gluten-free.
So the dressing has always been a problem, but I most likely didn't notice it half the time because 1.) the amount of gluten I consumed was tiny, especially since I always order the dressing on the side and use less than half of it, and 2.) the lingering effects of other gluten "accidents" obscured what reaction I may have had.
So I'm still upset, but it's good to know that the Outback cares enough to recheck all its ingredients periodically (and that this wasn't a deliberate change made without celiacs in mind).
I know it is possible for autolyzed yeast extract to be gluten-free, but I can't say for sure that it always is.
The thing to be aware of with any autolyzed protein is that it generates MSG (among other things, presumably) when combined with salt--but the label doesn't have to say anything about this, and can in fact read "no MSG (added)." So if you react to MSG, tread cautiously with autolyzed protein extracts.
I don't know if others have had this problem, but I failed to notice the recent change in the (very) fine print of Outback's gluten-free menu and got sick after eating a salad with their house dressing, mustard vinaigrette.
I'm actually really ticked off at them, because this dressing used to be gluten-free, and it's the only one of theirs I can eat that I also like! I suppose I should pop on over to their website and complain now, while I'm thinking about it.
The Whole Foods near me doesn't have an entirely separate gluten-free section, but all the gluten-free foods are next to each other on the shelves so you don't have to waste time scutinizing every item to find one that's OK. I haven't seen a detailed gluten-free list at Whole Foods, but Trader Joe's has one.
One caveat about the store-brand pre-bagged grains and dry beans at Whole Foods: be sure to check the label for an allergen disclaimer. Everything in my store says it's processed on the same equipment as wheat, and I have had a few reactions. So be cautious--as always!
Bob's Red Mill's Mighty Tasty gluten-free Hot Cereal is pretty much yellow grits with a bit of brown rice, sorghum, and buckwheat added. Of course, its flavor is not quite the same as pure cornmeal or grits. It's still good, though.
Unfortunately, I don't know of any other corn products (even from Bob's Red Mill) that are tested for gluten contamination. If anyone is aware of a company that does test corn meal, I would love to know about it!
When you mentioned that your son is spacey and that he eats a lot of gluten, I thought of this website that addresses some possible effects of gluten (and casein) on the brain. These effects are possible even without overt celiac disease. If you're interested, check it out, and good luck to all three of you!
After reading the news item here at celiac.com about irritable bowel syndrome possibly being triggered by IgG antibodies to food, I started wondering whether maybe the degree of intestinal involvement in celiac disease might correlate directly with anti-gliadin IgG levels. Do those of you who have been tested for celiac disease find this idea plausible, or does it not appear to be true in your case? I'm just curious.
If someone said that to me, I would respond "Yeah, you're right about that. But the difference between me and everyone else is that I am committed to getting and staying healthy, and the only way I can accomplish that is by staying totally gluten-free. It's not particularly convenient, but my health is the most important thing to me!"
Oh, my heavens! Your mother-in-law sounds like mine--especially the part about being convinced that I am just being a hypochondriac to get attention! My kids both have celiac disease, too, and my mother-in-law has expressed the desire to "talk" to their pediatrician (with the intent, no doubt, of explaining that the doctor shouldn't trust anything I say about their alleged "reaction" to gluten and should rely instead on her assurance that the boys are totally healthy!). This is ridiculously hysterical to me, because my in-laws live in a different state! They get to see the kids for maybe a week a couple of times a year! Of course, my older boy did stay with them for a three-week visit once before we had put the pieces together and realized he had celiac disease, but so what? Does that mean that they know "the truth" about my kids' health, and I don't? Needless to say, they won't be keeping the kids again--no matter how angry they get about it!
I am SO glad I don't have to deal with my in-laws often--especially since I am not "permitted" to bring food into their house, as it is "insulting." This doesn't stop me from doing it, but it does precipitate fights. My husband has so far chosen to be absent from our confrontations, and it is actually very painful for me that he won't tell his mother when she's crossed the line. (His father is also passive, so I really shouldn't be surprised....)
I haven't figured out what to do. I want to keep my kids out of her house at all costs, but she would throw a fit (and I am pretty sure my husband would side with her). I have had so many accidents in the past month just from plain old bad luck (like a contaminated batch of canned salmon, of a brand that I have eaten without problems for over a year) that I have no intention of eating anywhere I can't be sure is safe, and her kitchen is definitely NOT. I am thinking that I may have to refuse to visit over the holidays and just send the boys with their father. This would at least put the onus of keeping them gluten-free on him, for a change--unless he decided to lie to me about it. It would be out of character for him, but I am actually very reluctant to trust him about this. He seems to think that 1.) he owes his mother respect (which is laudable), and 2.) respect=deference/obedience. In other words, if she wants to feed my kids pancakes, well, it is her house.... It also doesn't help that none of our celiac disease has been biopsy-proven, so he's not even 100% convinced that gluten harms the kids (especially my older boy). I guess he shares his mother's belief that parental insight and clinical improvement on the gluten-free diet mean nothing; only specialized medical tests can establish that gluten is problematic for them.
So, like I say, I don't really know the best answer to my dilemma. I brought it up in therapy once, and my therapist responded, "Why do you have to visit them?" A good question. If only our kids weren't tangled up in the whole mess, it would be a whole lot easier to declare that we will visit only on the condition that I be able eat gluten-free meals (whose preparation is either done or supervised by me), without any derogatory comments (blatant or subtle).
Regarding Bob's Red Mill, I am very glad they mark their products. I guess my problem was that since I already knew that they have a dedicated line for gluten-free products and I know off the top of my head which flours are naturally gluten-free, it didn't occur to me to double check. Why should it? Since they have a dedicated line, I would expect them to process all their gluten-free products on it, and to mark in noticeable letters any naturally gluten-free products that aren't produced on the dedicated line--not just fail to place a logo on them (that I had never noticed in the first place)!
I guess the lesson here is that one can be too intelligent.
(P.S. I am feeling very bitter right now because I can't find any brand of soy flour that I can be sure is processed on a dedicated line, and since I can't eat eggs I have been depending heavily on soy flour in baking. I am also having yet another bout with gluten, from a product that should have been safe (it had only one ingredient listed--fruit!). I am totally sick and tired of this. It has been one absolutely rotten month!)