Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

  • Announcements

    • admin

      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.


  • Content count

  • Joined

  • Last visited

Community Reputation

1,756 Excellent

About kareng

  • Rank
    Advanced Community Member
  • Birthday October 25

Profile Information

  • Gender Female
  • Interests Making teenagers eat vegetables
  • Location Kansas City area

Recent Profile Visitors

64,308 profile views
  1. Just remember that the ingredients may be different in different countries.
  2. That's good... Sort of.... Not good about the health issues, but good to know the docs aren't taking it lightly.     There are refillable k cups.  You could grind your own coffee and use them, if you thought that might help.
  3. Sorry,  I know you didn't ask for info on refractory but I am worried that your GI does not  know much about Celiac.  I would hate for you to have to have the massive amounts of steroids, even Chemo, that will be prescribed for refractory Celiac.  If you haven't even had a repeat endoscopy, and he is just diagnosing based on a slightly elevated ttg (which could be from your other AI disease)... well that is a bit like getting a mammogram and finding a small lump and jumping right to invasive cancer with a complete breast and lymph node removal and chemotherapy!  Without even a biopsy of the lump!
  4. Envelope glue is another internet myth. You didn't mention that you had had repeat endoscopies showing continued villa  damage. (That is how refractory is diagnosed)That is completely different than a bit elevated tTg .  True refractory is pretty rare.  As you can see from my links, a slightly elevated tTg may have nothing to do with gluten ingestion and does not mean you are " refractory".    Before resorting to drastic treatments, you might want to look into the " Fasano diet".  It is a super strict diet - mostly whole foods, no eating out, etc -that cleared up people being labelled " refractory".  If that doesn't do it, look at the University of Chicago Celiac Center site,  they have some studies going for people with refractory.   And really, if you have other autoimmune diseases and have not had a repeat positive endoscopy, the other AI s are probably causing the elevated tTg and has nothing to do with Celiac and no villi damage.   That wouldn't be refractory.
  5. Glue isn't usually made with wheat, that seems to be an Internet myth.  Using wheat based glue for something that gets hot and wet, doesn't really make any sense as wheat is solvable with hot liquid.     Maybe your tTg is elevated for another reason? After going gluten-free, can a positive tTG mean anything other than gluten present in my diet? tTG normalizes slowly when on a strict gluten-free diet. This process may take years if the starting level is very high. If tTG is still high after a long time, aside from gluten sneaking into one’s diet, this may simply mean, especially with low titers, that it’s falsely elevated—common in patients who have other autoimmune conditions, such as chronic liver disease, Type 1 Diabetes, Crohn’s Disease or thyroiditis.  
  6. Sorry.  I wasn't clear & have some typing issues, apparently.  lol   You said you were having issues and thought you might have Colitits.  If you have something else, along with the Celiac, you should take care of that, too.
  7. You can't expect a school to accomadatte a disease you think you might have!  It does sound like you might have another problem, but if you don't treat it, it's not the schools fault.  
  8. The good news is that, you have been gluten-free for at least 6 months.  You should be much better.  And a few more months and you should be doing quite well.
  9. I  think you need to watch where you get your medical info!    Of course you can't introduce gluten back in. And  of course you have to be strictly gluten-free and not intentionally eat gluten.   "The gluten-free diet is a lifetime requirement. Eating any gluten, no matter how small an amount, can damage your intestine. This is true for anyone with the disease, including people who do not have noticeable symptoms. It can take weeks for antibody levels (indicating intestinal damage) to normalize after a person with celiac disease has consumed gluten. Depending on a person’s age at diagnosis, some problems, such as delayed growth and tooth discoloration, may not improve. The gluten-free diet requires a completely new approach to eating. You have to be extremely careful about what you buy for lunch at school or work, eat at cocktail parties, or grab from the refrigerator for a midnight snack. Eating out and traveling can be challenging as you learn to scrutinize menus for foods with gluten, question the waiter or chef about possible hidden sources of gluten, and search for safe options at airports or on the road. However, with practice, identifying potential sources of gluten becomes second nature and you’ll learn to recognize which foods are safe and which are off limits."    
  10. Sheep and goat's milk still contain  lactose, if that is the issue.
  11. I don't think any of their food was " certified" gluten-free?  
  12. Some artificial sweeteners give me a stomach ache/bloating.  some do not.   Its pretty immediate.  I have never heard of a food intolerance that manifests like the flu or a virus.  Maybe your bars were bad/food poisoning?
  13. Smoothie King

    I have had one or two and was fine.  I don't have an issue with dairy.  If I remember right, most smoothies are gluten-free.
  14. You are responding to something from 2004. I eat Jello with no issues.   Kraft has stated that they will label gluten ingredients in a clear manner.  And , ingredients could change,  so the most up to date listing is on the package, So telling you to read the ingredients is the proper suggestion.  
  15. Just because you have recipes or make a dish without flour, you never know how a restaurant might make it.  You always need to ask.