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
Actually that little "Contains:" message is by law required to be there if the product contians any of the top 8 allergens which wheat is one of them. Also having that label there is a good thing as well as the law. So any time you see that pass the product up it's not gluten free.
The eight foods identified by the law are:
Fish (e.g., bass, flounder, cod)
Crustacean shellfish (e.g. crab, lobster, shrimp)
Tree nuts (e.g., almonds, walnuts, pecans)
If you want to go gluten free you need to avoid all sources of wheat, rye, barley, spelt, etc. Here's a list that shows which ones are ok and which are not http://www.csaceliacs.info/grains_and_flours_glossary.jsp
No you can't substitute coconut flour for almond flour. It won't work. Coconut flour acts very much differently then any other flour. You would have better results if you found a different recipe for the cupcakes using the flours you do have.
Blood results as well as endoscope testing will Not be reliable since you are already gluten free. More tham likely you may have false negatives do to being on a gluten free diet for the five weeks prior to testing.
The blood tests look for the antibodies your body produces in response to the gluten you eat so when you remove the gluten the body has nothing to form antibodies against so there none for the blood tests to read. Yes you could still have villi damage that can only be seen by doing a endoscope and taking samples of the intestines. But depending on how badly the damage internally was there also may come out negative do to the damage healing which starts within 24 hours of total removal of gluten from the diet.
So your best option is the genetic test unless you're willing to go back to eating gluten for 6-12 weeks and then having the blood work and endoscope done. But still if you do have a gene linked to Celiac you may not actually have active Celiac so also do go to a reproductive specialist if you aren't already.
I can save you a few weeks of torture and the gastrointestinal tests, you'll still need the blood work done though. Your blisters are characteristic of Dermatitis herpetiformis (DH) an autoimmune blistering disorder also a symptom some get with a Celiac.
You need to see a Dermatologist familiar with Celiac and DH and have a skin biopsy done to check for the presence of the antibodies for Celiac in the skin. That is where they collect with DH. The test must be done 3 to 5 mm away from an active lesion (the blisters). That is then looked at under a microscope where the antibodies can be seen in the skin.
A skin biopsy is the key tool in confirming a diagnosis of DH. Doctors take a skin sample from the area next to a lesion and, using a fluorescent dye that highlights antibodies, look for the presence of IgA deposits. Skin biopsies of people with DH are almost always positive for IgA.
You need to have the sample looked at by someone who knows what their looking for or there can be an error in the reading also if the wrong sample is taken you'll have to have another done do to the first one being ruined. A proper sample does Not include part of the blister since the fluid from the blister can distort the antibodies under the microscope resulting in an inaccurate reading.
I've been through this many times before and the test being done wrong resulted in repeated testing.
Do some more research on DH on your own then take your findings to your doctor and get in to see a dermatologist asap.
Two things come to mind - Most preshredded cheese are coated to prevent the shreds from clumping together. Try shredding your own at home. Second over heating cheeses results in the casein clumping just enough to make a gritty texture.
I never use starch of any kind when I make alfreado sauce, just cream or milk, butter, cheese and a touch of white pepper. You heat the liquid and butter and let simmer lighty to reduce down, remove from the heat add cheese & pepper stirring until smooth. You do need to watch it while it's simmering to prevent sticking and scorching. Occasionaly stirring it helps prevent that. Once you've goten the cheese in it don't heat over a burner again or it will over cook and the cheese will seize (get clumpy and gritty) and break (fat will seperate from the sauce).
Mono & Diglycerides
Monoglycerides and diglycerides are different kinds of fat made from vegetables and soybeans. (Most of the fat we consume falls into the triglyceride category.) These ingredients keep the ice cream from separating once mixed. Since only a tiny amount is used, monoglycerides and diglycerides do not contribute any measurable fat calories.
Polysorbate 80 is made from soybeans and corn and helps in the whipping and freezing of the ice cream.
None contain gluten. I believe even if it is a carrier ingredient if it's from wheat in the US it must say so on the label since Wheat is oneo f the top 8 allegens required by law to be on food labels.
She metioned her son reacts to Polysorbate 80 that doesn't mean that it contians gluten it could be a cross reactive reaction and not a gluten one. There are some foods that some Celiacs react to that do not contain gluten but they react the same as they would to gluten. http://andrewcordova.com/is-coffee-gluten-free/
I've read most Celiacs don't react until 20 ppm so a less than 20 ppm is supposed to be ok for us hence the threshold for amount allowed and still be called gluten free. I've also read that Celiacs don't react until 10 ppm so really no one but the Celiac knows for sure in my opinion.
It would have been great if they required ppm to be listed on labels but manufactures didn't like that provision and it was eliminated as a possible requirement.
I agree with psawyer. The only thing I replaced when I was diagnosised was my toaster, everything else can be scrubbed and washed well to remove any specks of gluten that may be hiding. I even use a pan handed down by a family member with no problems with croos contamination. I just scrubbed it good and washed it well.
Not Celiac related just normal muscles cramping. If you have had surgery they cut the muscles in places so they can access the area to do the surgery and the muscles usually aren't as tight like they used to be can be explaination but it does happen to those who haven't had surgery. Also if they are in the lower part of your abdomen on either side could just mean you're ovulating.
Unless they don't stop or you are having other sypmtoms like nausea, vomiting etc then don't worry about them.
It happens but means nothing really. You've been drinking a lot juices which are naturally high in sugar could contribute but nothing to be concerned about. As for gallbladder and liver issues you won't have color in you poo those both have very pale cream or white colored poo. Been there with my gallbladder. Not fun and not something you would miss the symptoms for.
Dermatitis Herpetiformis also known as DH. You need a skin biopsy which is done by a Dermatologist. If it's just on your back though I don't think it's DH. That shows on your arms and legs first not your back. DH lesions are more like little (or big) blisters.
Mine are various sizes and while in control if I get gluten they stay on my legs. More gluten they start spreading.
You can have a rash when you consume gluten but it's not necessarily DH that's why you need the biopsy. Get your primary doctor to refer you to the dermatologist. Once htat's done since you don't like this doctor if you can get one you like, who listens to you, and you can work with.
Agree a week shouldn't make much of a differance but if you want to eat gluten go ahead. But you only need a half a piece of bread or a few crackers a day. Also if you should have a skin biopsy for the rash to confirm dermatitis herpetiformis. Not hard to do it's done by a dermatologist and only takes a few minutes.
Actually false negatives seem more common than false positives.
I also have no idea about doing a endoscope on a child at two but you can call the gastroenterologist office at your local clinic and ask them. Or you can go online to either Twitter or Facebook and locater The University of Chicago Celiac Center and ask there. The person who takes care of those accounts may know and if they don't they will find out and get back to you. They're really good about that. I've contacted them many times with questions I couldn't get answers for from my local medical people.
Celiac can reduce ones immune response do to the damage but once your daughter is on a gluten free diet and her system heals then she would have normal immune function again as long as she stays gluten free.