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
It's probably not cross contamination. It's probably Whey.
Many people diagnosed with gluten intolerance or celiac also cross react to Whey.
I do, and I found out because I was reacting to things like ice cream and some cheeses, but not milk or yogurt. I read up on it and asked around and found out that anything with Whey listed in the first few ingredients I react to.
I have a question. Skylark, I think you answered it, but I want to clarify.
Can a corn intolerance cause damage as severe as celiac disease?
Is the scientific world aware of any other food product besides the types of prolamine in certain grains that make celiac's sick, that can produce the same kind of damage?
I ask because I am intolerant to 3 things - gluten (or bad types of prolamine's in grains), corn and tapioca. I had a gastro-interologist apointment today, and I forgot to ask this question. I either have a strong gluten intolerance or celiac (not sure and all tests will be negative because I have been off wheat/barley/rye products for a few years now, but it's not a big deal, I don't ever intend to begin consuming them intentionally again), so I know I won't be damaging anything from that.
But corn and tapioca also make me sick. Are these definitely just intolerances that will not cause severe damage if I continue to eat them (not that I'm going to), or could they potentially cause the kind of damage that gluten causes in individuals with celiac?
It's not that cut and dry. Celiac and cancer in general are not correlated, however Celiac and certain types of cancer are.
As I'm sure you know, being diagnosed with celiac disease means there is a cetain amount of damage done to the small intestine due to the lack of an enzyme to break down gluten. This damage to the intestine can lead to a 40% to 100% increase in cancers that affect the same part of the body.
Don't freak out - 40% to 100% seems like a lot, but in statistical terms it's actually very small (at most, you have twice the chance of someone without Celiac - which is less than a 1% chance overall). If you have been diagnosed with Celiac, all that is required is that you have periodic screenings for specific types of cancer. Which means if you do happen to develop these celiac-related cancers, they will find them early and will most likely be treatable.
If you're really worried, talk to your doctor. They can explain the screening procedures and let you know what the timetable is. That may ease your stress.
I found this out the hard way. I am from Ontario, Canada, so depending on where you are the ingredients could be different. Starbucks specifically doesn't post the ingredients in their flavoured syrups because they want the ability to change their ingredient lists.
So, my rule of thumb - read the label. Ask them for the bottle of the flavoured syrup that your preferred drink will be made of and make sure it is gluten free.
Also, from my experience, the people who work there are not trained in which of their products contain allergens or ingredients people commonly have intolerances to. So don't ask them - make sure you check for yourself.
I should also tell you that the outlook is not bleak. Where I am, I react to the Surar free Vanilla and Caramel, but the Sugar Free Hazelnut and Cinnamon Dolce are fine.
I have a question for those of you who have associated neurological symptoms with gluten intolerance.
What is the time frame in which you experience neurological symptoms after consuming gluten?
I have been gluten free for about 2 months, and recently discovered a tapioca intolerance as well. I was accidentally glutened yesterday, and today I'm feeling a lot of disordered thinking - depression and anxiety. Since going gluten free, I have noticed some improvements in my neurological symptoms, and it seems like every time I get glutened, they return full force.
Is it possible that gluten can cause an increase in neurological symptoms within hours?
(Alternatively, I acknowledge I could simply be frustrated at feeling so crappy again, which could also be causing the return of anxiety and depression)
Any advice or similar experiences would be greatly appreciated!
Skylark, thank you for the detailed information, I am one who likes to research these kind of things to learn everything I can. However it definitely doesn't look like English to me.
Do you think you could define what DGP, EMA and TTG are, and why they matter? Can levels of these all be tested for, and if so, which is necessary and which are overkill? And would all tests require the person to eat Gluten in order to show a positive result?
It is definitely possible for a gluten intolerance to cause neurological abnormalities. I've heard of several people having neurological symptoms, although they definitely vary.
I'm not sure how old you are, but I think you mentioned you are still in school so I'm assuming you are younger than me. I'm a 25 year old female, and I have a similar background. All throughout elementary and high school I was extremely emotionally sensitive - I would burst into tears or become enraged at the slightest things. I have had strong depression symptoms for as long as I can remember (the earliest is about 4 or 5).
I was at first diagnosed with depression, for which I took anti-depressants for a few years. After finding that my symptoms were somewhat better but not alleviated, I began to search for other causes besides simply my serotonin receptors not functioning properly (this is what causes depression).
I went to a naturalpath, who put me on the "candida diet", which for the most part is gluten free. I found that my symptoms definitely got better with this diet, however did not disappear completely.
For me, it is a combination of things which causes my depression/mood shifts - both environmental (gluten) and social (my sensitivity to social circumstances). Although going gluten-free helped, it didn't solve everything.
Humans in general have a range of emotional sensitivity, from sociopaths/psychopaths who do not feel guilt, remorse, and cannot read social emotions at all; to people like you and me who are over emotional and affected by pretty much everything.
Your gluten free diet should alleviate some of the emotional instability, but it will take a few weeks for your hormones and neurotransmitters to readjust.
Thank you very much for posting this. I've been eating mostly gluten free for about a year, but I am going fully and completely gluten free now. I'm realizing just how many things have gluten in them and the cross-contamination factor. . .
Anyway, I'm disappointed that another fast-food joint is being removed from my "safe" list, but I'm glad to know so I can avoid the ensuing pain.