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
That is what I am worried about now too. I have also heard that ttg can be elevated in liver diseases too. I am just 100% I haven't been having gluten...and I live alone so no chance of cc. This is so frustrating, and I would love some answers to all this. It is hard not knowing why your body is having an immuno-freak-out.
I really need some advice, please. I was diagnosed based on elevated Ttg levels (about 53) then a positive biopsy. After 1 year on a gluten-free diet (super diligent) my levels hadn't changed at all. My doctor had me go on a whole-foods diet, and for the past 6 months I have not eaten anything processed, not even gluten-free processed foods (cookies, pastas, etc) or naturally gluten-free processed foods. Now, my Ttg levels are still 44. I asked the doctor quickly on the phone if higher Ttg levels (my mom was diagnosed at over 100) means more damage, and he said no. Anything over 20 is positive, and anything over 30 means big trouble. I am going to see him again in a couple weeks, but what could be causing this? At this point, I figurwe I mind as well go back to a normal gluten-free diet, because the whole-foods thing was a ton of work and didn't make a difference anyway. Is it likely that I have some other auto-immune thing going on? I appreciate any and all input!
There is Udi's in the GTA! Portions in Guelph now carries it. They have 2 types of bread, muffins, bagels, and pizza crusts! They also carry tons of other gluten-free stuff, including their own fresh baking and prepared frozen meals. They have lots of Shar stuff too, which I love. So check out portions, worth the drive to Guelph for Udi's alone, plus all their other great stuff!
Oh, these are delicious and I highly recommend them. I have made them with the kneading step and without, and didn't notice a difference between the two batches (hence this topic post ) In place of the flour I use Carol's Sorghum blend (1 1/2 c sorghum flour, 1 1/2 c corn starch, 1 c tapioca flour) and then add about 1/2 tsp xanthum gum to the recipe. I also usually form it into 8 individual biscuits/scones as well. They are superb, especially with honey!
1 2/3 cups all-purpose flour
1/3 cup yellow cornmeal
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
1/2 cup 1% low-fat milk
1 large egg, lightly beaten
Preheat oven to 375
Quick question to all you excellent bakers: do you need to knead gluten-free dough that does not have yeast in it? I thought kneading either helped with the yeast or, in yeast free doughs, it activated the gluten. So if I am adapting a biscuit recipe (no yeast) and using gluten-free flour, can I omit the kneading step? Thank you!
PS Had several failed attempts to adapt an english muffin recipe because the dough wouldn't rise, so I am avoiding yeasty stuff for now, haha. Maybe one day!
Thanks for all the support. Maybe this guy isn't the one, but the right guy will accept me for who I am. I may not believe this right now, but if I keep it as a mantra I will soon Unfortunately until I do this hardcore whole foods thing for 6 months for the refractory testing and go for more blood work I can't eat out at all. But, in the future the gluten-free restaurants are a good idea. For now all the other suggestions were great
Thank you so much for your support, I really need it and it feels good. You are right, I need to just be confident with the boy...the right guy will accept me for who I am. Having him over for dinner is a good idea (hopefully not too forward too soon), and so are movies and walks. As for the restaurant, I think I'll try taking my own food, like you have suggested. Worst they can do is ask me to put it away. Thanks again. I am in a huge funk (not the best for starting a new relationship!) and the words of those who truly understand is a huge help.
Oh, it is "one of those weeks" for me with the celiac. I went on a second date for drinks on the weekend, after a first date for coffee (which was fine for the celiac in me). My date wanted some appetizers to snack on, and he was kind of was aware of the celiac. He wanted a pizza, but got an antipasto platter instead so I could nibble as well. It was really thoughtful! But, I am currently being tested for refractory celiac so have been told not to eat out at all for the next 6 months (along with a non-processed foods diet). This is to see if the damage to my gut goes away and Ab levels drop. As a result, I couldn't accept the kind gesture. Luckily, there were crackers on the plate so I could blame it on that. I am REALLY worried that the current restrictiveness of my diet will be a huge turn off.
So I am feeling very un-datable, and I got an invite by a couple friends to go out for dinner. Soon after the plans were made the organizer (a good friend aware of the new changes) called to apologize saying she forgot I couldn't eat out anymore...even at the diligent gluten-free spot near by. I am still bitter about this refractory testing diet, and don't know how I feel about watching others eat at dinner time. I called a couple smaller cafes who said I could not bring my own meal, even if everyone else ordered off the menu. So I am thinking...if I go to a bigger chain restaurant like TGI Friday's or something, the other two girls order, and I pull out my own meat and potato when their meals arrive, will the server notice or care? I wouldn't do this on a date or anything, but with girl friends it seems like a solution. Has anyone tried this and got a positive/negative response?
I AM SO BUMMED right now! It is only my second week of cooking EVERYTHING from scratch and I am tired...I had to make applesauce from scratch to make muffins from scratch, ugh. I miss dark chocolate so much I that I don't even know if all this is worth it. I miss gluten-free cereal, anything toasted, condiments, salad dressing, and other dietary basics. I already want to cheat and have some simple processed foods (even naturally gluten-free ones like chocolate), but know the alternative is steroids and immuno suppressants so I can't. I am just down.
Any support would be appreciated, and advice on the restaurant situation too.
I am in the same position after 7 months gluten free. My Ab levels have not dropped at all, and after a second set of biospises they were all still positive; I have been 100% diligent on the diet and this is very discouraging. My doctor is having me cut out all processed foods (including ones labelled gluten free) for 6 months. If that doesn't work I could be in the "refractory" boat too. I am definitely sharing your fears and anxiety right now. As a young woman making everything I eat from scratch is going to be a daunting task, but there really is no other option!
I have been gluten free since March, so almost 7 months (and have been 100% dedicated to the diet). It is just a bit discouraging that the levels haven't dropped at all. I guess I will take out anything processed for now, and do all baking and cooking myself from scratch. When I got back for more bloodwork in 6 months, if the levels have started to come down maybe I can try re-introducing some things like products from dedicated gluten-free brands, plain chocolate, etc. Then when I go back in a year for more blood work, if it stays down I know I was still adjusting and normal gluten-free is good for me (fingers crossed!). If it goes back up, I will need to stick to this from-scratch lifestyle (boo-hiss). If they stay high regardless, at least I will know I have done everything I can. I am still quite upset and overwhelmed to be dealing with all these complications of a disease I thought I had under control, so thank you for your guidance and support.
All of this is so easy to say...I mean "make everything that touches your mouth from scratch"...there, I said it. But, actually doing it is another whole story. That is why this forum is good, there are people out there who are actually forced to do it, like me. Breakfast and snacks will be the worst. Breakfast was always a fast gluten-free cereal and fruit. Then snacks will be rough because I am very active and rely on carbs quite a bit for energy, which is really hard when there are no convenient carbs around. But, I have no choice and have to do this. Grin and bear it!