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
The facebook page is now officially up. Gluten free Santa Barbara. still adding content, message me if you want me to add something and no I still can't get the picture the right size due to facebooks's layout change, there is no longer a resize photo button for page photos. Hopefully there will be one next update.
The club is still unofficial, we haven't picked a set meeting time yet so we are still meeting in my apartment for the minute. Anyone have a time preference? I think I can get the San Clemente activities room if we have enough notice, especially since one of the RC's in charge of it has a girlfriend with celiac disease. Since most of you prefer to send me emails or facebook messages, you know where to reach me. I am not sure why I am bothering to post this on this forum since you all look at it here, but then log on to facebook to message me, but I figure the more exposure the better.
Been rather busy this quarter but we have some good news. There will be a club organized at UCSB sometime spring quarter. We are setting up a Facebook page in our free time and will post the link when we are ready. The club will be open to all people with allergies, since the pool of people with celiac disease at Santa Barbara is small. If you are interested in volunteering send me a message. We already got two co-presidents (Yay! not doing it completely alone) and are looking for people willing to help out or at least eat gluten free cookies and give moral support. We will post more when we have time.
I am finding it deeply ironic that of the 234 people who looked at this post according to the counter on the page as of when I started writing, of the half dozen celiacs at UCSB who have contacted me, two of which went to the trouble of tracking me down in the dorms to meet me in person, not one person has commented on this post. I have been contact by almost every electronic means, except a reply on this forum. Is there something about UCSB that makes people here allergic to forums?
Anyway, Good Luck on Finals Everyone and Happy Holidays! Hope to see you all when school starts again in January.
I am a student at UC Santa Barbara. I know that there are at least four other students with celiac disease living on campus and at least a dozen people in the general area with celiac disease. Out of 18,429 undergraduate and 2,981 graduate students by statistics there should be about 200 celiacs on campus. Does anyone else want to start a petition to bring more gluten free food to the dining halls or at least label the things with wheat in them? UCSB is better than most campuses when it comes to eating, but it is annoying to have to ask the cook at least once a week what is in everything. They label some things with wheat and nuts warnings, why not all?
If you are interested in this or simply want to hang out with another celiac at UCSB, reply or send me a message.
I have had similar issues at UC Santa Barbara. I can eat many things on the menu, meats, dairy items, vegetables and fruit, but hardly any of the grain based dishes unless I bring in or make something myself, like when I made gluten free brownies for a social event last week. Many of the dishes can be made gluten free with simple substitutions. Such as providing corn or rice tortillas for people who can
Lares in Santa Monica, California is the best Mexican restaurant that I have been able to eat at. Be warned, its small and busy during the lunch hour so try to get there during the off times otherwise you will have a hard time getting you questions answered. I have been able to eat at Acapulco's, but you have to ask a lot of questions if you want to eat there safely, starting with is the meat in a particular dish marinated and with what, and going on to what type of tortillas are you using today. There is an entire thread devoted to this restaurant. if you don't mind Tex-Mex, Rubio's has a lot of gluten free things on their menu and has allergen information on their web site. look at the bottom of the screen. I actually like their stuff better than most Mexican restaurants because I can eat there safely. Chipole's has gluten free stuff, but I have run into cross contamination issues there, usually I only eat there as a backup choice. I have been able to eat at most Mexican restaurants, but it pays to either speak spanish or go to one where the manager speaks english. I always have to ask a ton of questions. NO PAN = NO Bread. They sell these little cards in various languages that basically explain what gluten is and ask not to be fed it, these are really useful if you are having trouble being understood.
The fajitas at Acapulco are made with marinated meat, my dad has celiac disease too and got sick on the marinade once. They occasionally have unmarinated meat, or at least meat that is marinated with something that does not contain gluten. They are willing to cook it if you ask. My dad and I have eaten the fajitas numerous times since then, but only when they have unmarinated meat available. Ocassionally we get there at a time when they only have marinated stuff and have to order something else.
You have to ask at this restaurant, The regular red salsa and tortilla chips are gluten free, the shreeded and picadillo beef tacos are too, everything else, ask ask and ask again. Many of the meats are marinated, some of these marinades are not gluten free, sometimes they have unmarinated meat they can cook, sometimes they only have marinated meat and you are stuck ordering tacos. When I go to the Acapulc near my house, I always talk to the manager, he knows me by sight by now even though I only go in about once a month. If it is not busy, he is usually willing to answer questions. The tortilla chips usually have their own frier in most acapulcos, everything else depends on the store, so you have to ask, otherwise you can get cross-contamination. In reply to the above, from experience, the enchiladas are gluten free if they use pure corn tortillas and hold the sauces. I have a lot of luck on the days they have their buffet, since they make a lot of the stuff on the buffet at each store. I really like their sweet corn and homemade corn tortillas.
Speaking of soy from a material sciences standpoint, many varieties of soy need to be processed to be eaten, and unfortunately one of the cheaper ways to process Soy is by using a catalyst derived from wheat. If you are sensitive to wheat based products, you will react to soy processed in this manner. Other varieties are processed in gluten free ways and some varieties of soy do not need to be processed at all. The problem is finding out first if the soy you are eating is processed and how it was processed. That is not even getting into cross contamination or the fact that most of the soy in the US is genetically engineered and some ignorant researcher thought it would be a good idea to splice in wheat genes into some varieties of soy to increase protein content, unfortunately gluten is a protein. The last bit is not well known since US law assumes any gluten content derived from spliced genes would be so small that people do not react, hence no labeling is required. So even if your soy is processed gluten free and the people you are buying from got it fresh from the field, You can still get sick from soy without having a soy allergy, if the farmer did not tell the cook they were growing GM (geneticaly modified) soy, which they won't since they don't have to by law. For more info on this look up GM seeds and soy. As a disclaimer, not all soy is genetically modified, and only a tiny fraction are spliced with wheat genes, so if you are a gm seed company, please do not sue me. There is an entire category devoted to GM crops and their issues beyond what I already wrote if you are interested in more information.
For people that are diagnosed very young, there is simply not enough time for major damage to occur. What doctors usually look for is the effect of cumulative damage, hence there is over a 90% false negative misdiagnosis rate in the US for people under 40, I got a false negative when I was a kid and got my growth stunted a bit, since I was eating wheat for an extra two years. One of the reasons the misdiagnosis rate in the US is so high, is that until a few years ago, the American medical association defined a positive case of Celiac Disease as having major intestinal damage. Hence thousands were told they did not have Celiac Disease, continued on a wheat based diet, and some died from complications like intestinal cancer. Their new definition takes into account the allergic and genetic components of celiac disease, but many doctors went through school with the old definition and have not kept up, hence you still have people like my old doctor, saying EAT WHEAT and DON
I have an IgA deficiency, and I definitely can get allergies. The idea that people with IgA deficiency cannot get allergies is not supported by the national institute of health last time I checked. Your doctor could be basing that idea off research that was disproved a couple years back and he simply has not kept up to date. What you might be running into is a vitamin or mineral shortage. Certain minerals like magnesium and certain vitamins like the B complex among others are need for the body to function properly and damage from celiac disease can limit absorption. Worse, some vitamins are produced in the intestines from base materials; any damage from celiac disease can stop this production even if you are absorbing the base elements correctly. I had this bad case of acne that would not go away for months until I went on a vitamin supplement. The problem is finding out which vitamin or mineral you are short of and why you are short of it. Going on a supplement will not do you any good if you are taking the wrong vitamin or mineral and may even harm you if you are end up taking too much of a vitamin or mineral you are absorbing correctly. I would ask your doctor for a blood test that tests for all vitamins and minerals, not just the big ones, since if it was a well-known vitamin or mineral you were missing, your doctor would probably already have recognized the symptoms. There are literally hundreds of vitamins and minerals we take in every day, many of them is so minute a quantity that most people do not even realize that they are needed to preform vital bodily functions.
Of course I could be wrong. I do not know you or your medical history and am only basing my advice off what worked for me. Some of the other posters might be right about an infection. Often times the weird cases are from multiple problems interacting. Good Luck.
I have had similar issues with dinning halls. At my school we have allergen information, but only if you ask for it. I ended up going to the kitchen and asking the chief what was in all the food on the menu. Some things that I thought were okay were not, and some that I thought were bad, I could eat. My college has set dining hall hours, I managed to talk the dining hall manager into letting me in right when the hall opens, that way I do not have to worry about cross contamination issues from other students that much. I still have to watch myself, but it is better than earlier in the year.
Try talking to the cooks and hall managers, most of the time if you explain your problems, they will try to help you. You have to be proactive. There is this girl at my college who has Celiac Disease the same as me, but does not want to talk to the cook. Two days ago I saw her stirring the chicken soup around, trying to see if there were any noodles in it. This occurred just as I walked out away from talking to the cook, who said if I asked him ahead of time, he could set aside a portion of soup for me before he added any of the noodles. Do not be that girl; you will have enough issues at college without creating entirely avoidable ones.
Even if you figure out the dining halls out completely, you might want to keep some gluten free food in your room. I usually keep a box of gluten free cereal in my room, some gluten free bread, stuff to put in a sandwich and some premade frozen meals that I bought at my local health food store. Annie