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
I literally just made shortbread cookies tonight, with Bob's Red Mill shortbread mix. It's actually really very good! I am not a big fan of some of his other mixes, but this was just right. Definitely check it out if you are missing shortbread cookies.
Hard cider (like Magner's), hard liquor, and truly gluten free beer (like RedBridge) is all I need! I can't believe something made with barley is still being toted as gluten free. Talk about a lawsuit waiting to happen!
Not to sound like a downer, because you have had quite a rough time with your medical history, but I would think long and hard before applying for a Wish. The program, as I've understood it, is for children with fatal illnesses (usually cancer, leukemia, etc.) While Celiac IS a difficult lifestyle to adjust to, I would not place it even close to the ballpark of Make a Wish diseases. Having been diagnosed at age 11 and coping with Celiac for almost a decade, I can say that it does get easier, you do feel better, and things will seem brighter, without taking a Wish from a terminally ill patient.
It's one of those things at this point where you just have to "grin and bear it". Specialty gluten free foods do cost more, which is something I understand. I usually only choose these dishes if it's something I'd really have to go out of my way to prepare at home, though. I'd rather pay an extra few bucks for a complex gluten free dish than for a hamburger bun I could have purchased myself at Whole Foods.
I ate some of the new recipe Kix, but got really sick (glutened) after doing so. Eat at your own risk. I'm staying away until they get the official "gluten free" label. GM is so good about being careful about labeling things gluten free that I trust them when they won't risk it to put the label on.
While I definitely still mainly eat naturally gluten free foods like meat, fruit, veg, there is still something to be said for supporting the small but growing gluten free industry, even in the bigger manufacturers. Finding gluten-free food is getting easier, but that's only because companies see a market to be tapped. If not many buy gluten free product X, the company will no longer want to produce it, and our choices become limited again. And of course, it's great to support smaller companies that offer even broader options! I'm not saying that we all should break the bank to make sure that gluten free choices stay relevant and available, but there has to be major support from gluten free buyers to keep the market open, and give producers incentive to broaden production and eventually lower prices as gluten-free products become more prevalent.
I agree about staying near a restaurant that does gluten free breakfasts. I can personally recommend Peter's Diner, which, while it doesn't sound like too much, has an extensive and delicious gluten free menu, including pancakes and french toast.
It's located on the upper east side, on 1st Ave, in the early 80s.
I googled upper east side hotels, and it looks like the Gracie Inn isn't too far from there-just a few blocks away.
Hope this helps! Enjoy your visit in NYC. Let me know if there's anything else I can recommend for you!
This is my 10th year being gluten free, and i'm halfway through my second year at college.
First, let me just say that it IS really hard, and there will be LOTS of temptations (from late-night pizza to beer to cafeteria food).
However, nothing tastes as good as feeling good. You can be gluten free at college.
Corn tortilla chips, salsa, hummus, sliced veggies, lunchmeat, string cheese, and fruitcups are all easy gluten free snacks to keep on hand in your dorm, and can be found everywhere.
Many of the Amy's brand frozen meals are gluten free, and these are really easy and delicious for a fast meal.
Thai Kitchen is another fast, (mostly) gluten free brand. Their instant noodle soup packets are like gluten free Ramen, and less than a dollar!
If you're near a Whole Foods, there are a multitude of products available there. Even "regular" grocery stores are stocking more (specifically) gluten free items. I really like Mi-Del animal cookies and Glutino pretzels. Van's frozen waffles are good too. They taste like I remember!
The cafeteria will always be a big challenge, unless you're one of the lucky ones with an enlightened food service staff (I wasn't among them).
The first thing you want to do is schedule a meeting with the head chef/meal planner, as well as the dietician. They will most likely lead you through the kitchen and discuss your various options, which can prove to be enormously helpful. However, it's the day-to-day food prep workers you have to watch out for. Most don't understand what it means to be gluten free, which will result in some awkward conversations until they understand what you want.
Cross-contamination is your biggest enemy. It will be EVERYWHERE in the cafeteria, which is why I moved to a dorm with a kitchen as soon as I could. I don't trust large cafeterias, because 99% of the food prepared contains gluten. It's near impossible to remain untouched from it in the cafeteria, and this WILL start to affect your health after awhile.
Good luck! If you have any questions or anything, feel free to ask
I agree, not a stupid question at all. I have heard both sides to the argument about whether or not topical products will affect the gluten-averse. I think it (like so many nuances of this disease) is personal and depends on your own health. If you react to gluten-containing topical products (like your hair dye) then you should stay away from them. If this is the case, then it's not unlikely that this caused your itchy scalp. For many others, only ingesting gluten ingredients affects their health.
This happens to me whenever I am "glutenend". I don't know the medical reasons why it occurs, but it's from the adjustment of your body to not having gluten. It should even out soon, so keep on healthy snacking!