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
As part of my Master's thesis, I'm researching high protein, low carb vs. high carb, low protein on student achievement and I have read a lot of articles but have found very few that related to topics like gluten. I know from experience if I'm exposed to gluten I'm more likely to suffer from brain for and as a child (pre-gluten knowledge) I was in trouble most of the time. I have run across a few articles that mentioned celiac being misdiagnosed as mild autism. If you have access to a university database you might have better luck. If you like and I run across any as I continue my research I would be happy to email them to you if possible through the forums or you can send me your email by pm.
I agree with killernj13, both works well for me--finally! once I got my head around the fact that just because I couldn't eat one Krispy Cream Donut that I could eat a whole a whole box of gluten-free donuts. I like the meetings for the accountability but I like the online resources because it's easier to calculate points of my gluten-free recipes. Good luck you can do it. I really believe (after years of struggle) that 99% of losing weight is all in the head--the fork is just a tool.
Thanks for all the replies everyone. My TSH was 1.92 and the Albumin was normal. I guess I was associating the low cholesterol with low fat absorption (thus low rate of absorption of fat soluble vitamins)The only abnormal numbers were low WBC 3.4 (range 4.8-10.8) Low segmented neutrophil 44 (range 50-70) and high lymph 54 (20-40). My B12 was high at 998 (range 211-946) which is a little odd as I haven't been very consistent in remembering to take my vitamins every day.
I have been gluten-free for a couple of years now, all of my cooking is gluten-free and I rarely go to restaurants or eat at friends. My dr. called and wanted to do blood work just to check on my thyroid and just general health. Today her nurse called to set up a follow up but she's going to be out of the office for a couple of weeks. The nurse was kind enough to email me a copy of my results. My anion gap was low at 6.4, my triglycerides were 32, overall 154 and HDL at 74, LDL was 59. I need to lose about 25 lbs, and eat pretty high fat/protein. Health wise I'm super tired, my bones in my lower legs a lot and often wake me up at night ( my VIT D was 40, so I ruled that out) and the muscles in my quads really hurts when I go up or down stairs (new and surprising since I've always walked a lot). Is it possible that my small intestine is stilled not healed to explain the low tri numbers? Does anyone know anything about the anion gap? Thanks everyone.
Thanks so much for all the wonderful suggestions especially the elimination plan and the possible link to salicylates. I can't do much about the baby aspirin until I speak to my cardiologist because of the weird heart rhythm I've had to deal with--evidently the baby aspirin will help in the prevention of a stroke? I plan on beginning the elimination diet today in hopes it helps. In some ways that should make my life easier--you don't have to think about what to eat, the list is so short it's easy to narrow down If these fail I would possibly consider adding on a med but hope to avoid that if at all possible. Thanks again for all the advice, I guess I should consider it darkness at the end of the tunnel--especially at 3 a.m. LOL Happy New Year Everyone==May we all find peace and healing this year.
I'm so tired, most nights I'm awake by 3:30 and either can't go back to sleep or stumble into and out of sleep for the next hour or so till I'm so frustrated I just get up. For about the last 6 months I'm waking up almost everyday with a headache and my the bones in my legs feel like I've slept on concrete all night I'm exhausted when I go to bed but almost dread it knowing how I'm going to feel when I wake up. In my attempt to find any form of quality sleep I've replaced my pillows, bought a thick memory foam mattress pad, tried all the good sleep hygiene recommendations I could find, including blackout curtains, and repainting my room "earthy, neutral tones" I've been gluten-free for 2 years and looked for cc but haven't found any. Throughout my life I've never felt fully rested when I woke up, but this is different, mainly from the pain and total mentally exhaustion. I have thought about trying some form of elimination diet but quiet honestly I'm too brain dead at this point to research. Does anyone have any straight forward suggestions I could try? I take multiple vitamins, fish oil, baby aspirin, and a low dose levothyroxin daily. Thanks in advance for any advice.
I struggle making traditional pie crust before becoming gluten-free and always relied on the supermarket for ready made crust. I don't have access to gluten-free pie crust now and found this recipe online which I used for the first time last year. It is extremely easy to work with and I roll between two sheets of plastic wrap which makes it easy to place in the pie pan. The hardest part is doing the fluting around the edges although I'm getting better at that part. It is very easy and if you don't need the second crust it freezes very well.
Vinegar Pastry by Betty Hagman. This makes two crusts.
1 c white rice flour
3/4 c tapioca flour
3/4 c cornstarch
1 t xanthan gum
3/4 t salt
1 T sugar
Combine all of the above. Cut into it: 3/4 c shortening.
1 egg, lightly beaten
Add this to the flour mixture.
Add ice water, 1 T at a time, and toss with a fork until it holds together when squeezed without being crumbly or sticky. Divide in 2 and wrap with plastic wrap and refrigerate for 30 min. At this point you can freeze it.
Roll out between pieces of rice-floured wax paper or plastic wrap, remove the top one and invert into the pie plate. Finish and bake as usual for your pie recipe. Bake all the scraps as well, spread them with jelly, and pretend they're poptarts
I could have written the initial post. Last week we had planned on eating at RT before going on to the movies. We were given the allergy menu, discussed our order with the waiter and was shocked to have our burgers arrive on buns, the excuse from the management being there are no buttons on the register to specify gluten-free! WTF. By this time we didn't have time to go to another restaurant and wait to be seated, order, etc. so we clarified, AGAIN, what we needed. They said no problem--it took about 4-5 minutes to bring our "new order" out--same burger, now just missing the bun, crumbs were still on the plate I understand we take a risk when we go out to eat but seriously we explained it multiple times to multiple people and they still didn't get it. We didn't get vouchers, which we would not have used anyway, however an apology would have been nice. I think if we went into an immediate allergic reaction like with peanut allergies maybe they would take it a little more seriously. Sadly a lot of restaurants see this as a fad--like the low carb diet and not as a medical issue.
I really don't like Bob's Red Mill, it has a off taste to me. I keep two different ones on hand--Namesta All-Purpose and Pamela's Baking and Pancake Mix. I now use Pamela's exclusively for cookies, muffins, and cakes with Namesta for breads. I made blueberry muffins and gingersnap cookies over the weekend and none of our guest knew the difference. I haven't tried Better Batter as it's not available at the stores I shop at but if I run across it I am definitely going to give it a try.
I am a lifetime ww who fell off the wagon. When the gluten-free lifestyle was thrown into my life I really struggle with my weight. I felt it took so much of my energy to make sure that I was eating gluten-free that I really didn't care about the calories (or points) and most prepared gluten-free products are very high in calories and fat. The meetings which has always been so helpful for me were no long beneficial, because I couldn't use most of the products that were being discussed. About 5 weeks ago I rejoined on line and so far have lost 12.5 lbs. The new points system has unlimited fruit which is considered 0 points and most vegetables are 0. The online calculator is great for gluten-free recipes, you just plug in the nutritional info of your ingredients and it calculates the points value for you. WW is a very sound program but if your head is not in the right place it (nor any other program) will work. I have about 8 more lbs to lose then the real fun will begin--maintenance
I did not try flipping, although especially on the parchment this would be very easy to do, I'll try that next time. I did not use cornmeal as the dough is so very sticky that it would not be a benefit--the taste is wonderful though. I have extra left over from last night so I'm going to try reheating on the grill tonight.
I have a great pizza crust I really like using a gluten-free flour blend however I can't get the bottom of the crust to get crispy. I've tried pre-baking, on aluminum foil, directly on rack, on parchment paper and I still can't get it to crisp up. If anyone has any suggestions please let me know.
I am struggling to take the daily vitamins my doctor recommends and wonder how many I am actually absorbing. A couple of weeks ago I had a friend over who is five years post gastric bypass. She uses a vitamin powder which she adds to water. Has anyone tried these in place of the the handful of pills many of us take? If so did they help?
I have a recipe for Luscious Lemon Cake using Pamela's Baking and Pancake Mix which I don't have, I do however have Namaste Perfect Flour Blend. Does anyone know what I would need to add to my Namaste to substitute?