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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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About TobyinB.C.

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  1. Any Celiac(s) From Canada

    Hi, I am Toby, from Northern B.C. new here, just registered today. Diagnosed as celiac as a small child. Re-diagnosed as celiac by biopsy in 1992, after three years of misdiagnosis by several doctors. In 1992 there were few choices available ( up here anyway ) for gluten free foods in the stores. Today, the selection and availability is nothing short of awesome. gluten-free beer, pizza, pasta, breads and mixes, life is good! One thing I have found that has not changed over the years is that most 'normal' people do not know what gluten is or whre it is present, and unfortunately this includes most people who work in restaurants. It has become second nature to decide what foods and ingredients are safe (not always right though!) but the issue of cross contamination is the most difficult thing we have to deal with. Bye for now.