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 only gluten-free things I've noticed at my TJs are some breads (Udi's I think...) Must depend on where you are and the manager of the store.
The manager of the store I go to sticks to what the Trader Joe's website says (pasted below). He also said that the company policy is to include as much information as possible re: shared equipment on labels BUT the manufacturers don't always give them that info. The TJ signage states "no gluten ingredients used" -- for some that seems to be ok. For me, it isn't. I stick to fresh produce, meat and wine from TJs. Anything else I skip.
From the website:
A set of universal dietary guidelines for Celiac Disease does not exist. The Celiac Disease Foundation (CDF) uses criteria based on the latest scientific research and advice from its' Medical Board of Advisors. For information about Celiac Disease please contact the Celiac Disease Foundation (CDF) at (818) 716-1513, via email at email@example.com or on the web at www.celiac.org.
Our suppliers follow Good Manufacturing Practices (GMP's) to segregate ingredients on shared equipment and/or in the facility.
Always read the label - ingredients and suppliers may change.
Gluten is a protein found in wheat, barley and rye and their derivatives such as malt or spelt.
As a general rule of thumb, dairy, juice, meat and produce do not contain gluten or any gluten derivatives.
Under Trader Joe's Brands, ingredients listed as "natural flavors" or "spices" do not contain gluten or gluten derivatives.
Use common sense and remember the motto: When in doubt, leave it out.
I cook whole chickens in the crock pot all the time. I put them in first thing in the morning and let them go all day -- you don't need to add liquid because you'll get that from the chicken. You won't have the lovely brown skin but the chicken is cooked, often the meat almost falls off the bone which is fine by me.
What I usually do is cook the chicken all day, remove/carve/serve for dinner and then return the carcass to the same crockpot (I use my BIG one...I think it is 6 quarts...and I don't wash it between cooking the chicken and putting the broth in -- it is usually only an hour tops before it is filled and turned back on and this method hasn't made me sick yet!) then add the standard onion, celery, garlic and carrot medley after browning it in a little olive oil. Throw in some sea salt and bay leaves plus any other herbs I have on hand, pour in water up to near the top and set it to LOW all night. No muss, fuss or bother and you've got gorgeous broth in the morning. I usually strain it out and set it in the fridge -- then when I'm back home I measure it out into smaller containers (1C, 2C and 4C since those are the amounts I use most of the time for different recipes.)
Crockpot 365 has loads of crock pot recipes and the author is not keen on anything that requires a lot of prep so most are fast and easy.
Gut pain is no fun...after almost two years post-diagnosis I am finally getting a handle on the pain I continued to experience even though I was strictly gluten free. What worked for me was giving up: corn, dairy, most grains (I can tolerate rice and small amounts of sorghum), any processed meats, egg yolks...plus anything with fat I can tolerate in very small amounts (as in one tiny tiny slice of avocao or 4 pecan halves) but if I eat too much I'm miserable. Drink lots and lots of water...that is really good for your body in general (my nutritionist and I had a whole conversation on drinking water when I saw her last week!)
Right there with you. I trialled quinoa again after almost a year off it and...had horrible abdominal pain and tenderness and was an exhausted zombie for a day. From 1 stinkin' eighth of a cup of quinoa.
As it stands now I can tolerate small amounts of sorghum...and that is it. Lots of veg, meat and fruits on my plate at the moment! Plus nuts and small amounts of cheese or yogurt. I've pretty much given up on grains although I have some amaranth I ordered from nuts.com and I think I'll give it a try at some point.
My nutritionist keeps telling me to stay positive and that I could very well get foods back as I continue to heal. We shall see.
If it was certified gluten free, how much did you eat? My nutritionist (who specializes in Celiac patients and is gluten-free herself) told me that oatmeal should only be ingested by those who are symptom-free and they should eat no more than 1/4 cup (precooked) at one time. Plus if you are at the beginning of the healing process it might have been too much for your system to handle!
Plus, what kind of chocolate was it? Lots seem to have 'shared equipment' issues...and depending on your tolerance levels that might contribute. I've found the only chocolate that doesn't bother me is Scharffen Berger, and I can only eat small amounts (like 1/8th of a bar) at a time due to fat malabsorption issues.)
My nutritionist recommended Align probiotics and I love them. They finally got rid of that last bit of 'gut gurgle' that had lingered while I tried out other probiotics. They work really really well for me. Might be worth a try.
Reviving this topic because I am reading a fascinating book and my hubby is tired of me making him listen to excerpts! Anyway, I am engrossed in CONSIDER THE FORK: A HISTORY OF HOW WE COOK AND EAT by Bee Wilson. I wish I could lay on the couch and read for a solid day but that isn't going to happen anytime soon. It is dangerous however because I am building a shopping list of kitchen items I MUST have -- after the chapter on knives I now need (NEED!!!) a mezzaluna and a tou (Chinese chef's knife.) I have several more chapters to go...ruh-roh!
Welcome to the 'it's all in your head/you're stressed club so let me give you these pills' club...I was a member when the doctors threw up their hands because they couldn't figure out what was wrong...until that one last doctor suggested running a Celiac panel and to everyone's surprise it came back solidly positive. By that point I had been on anti-depressants for a couple of months (hey, I was willing to try ANYTHING if it would make me feel better) but it did absolutely nothing for me. The only thing that helped was going gluten free; within weeks I felt the anxiety just drain away. In fact that is one of my main symptoms when glutened.
One thing that amazes me is how quickly doctors will prescribe these things. I ended up being on 3 different ones (not at the same time) because two of them made me so sick I couldn't function. They just kept running down the list of what was available -- and acting peevish because I complained when 1 dose of Cymbalta made me sick for 48 hours (dizziness, gagging, vomiting, unable to sleep, etc.) And let's not discuss discontinuation syndrome which was an awful experience (never want to repeat that again...a miserable 8 weeks of tapering off the meds when the docs finally agreed I might not need them!)
I agree with bartfull that even if the testing proves inconclusive you try going gluten free -- not like it will hurt you!
Reviving this older post...has anyone been to Chile recently? Looks like we are moving to Santiago in July.
I've found the website for Convivir which has a ton of information on it (including a list of gluten-free products and medicines!?!?!), and I'm resurrecting my español which I haven't spoken regularly in 10 years...learning all sorts of new vocab since I really didn't need to worry about the translation for flax seed when we were last in S. America! From what I know a lot of the food is naturally gluten-free and as a whole they aren't as wheat based as N. America. Fingers crossed this is really the case.
Not sure if this has already been mentioned elsewhere (I've not been able to keep up with all the forums) but Fasano moved the entire Center for Celiac Research to MassGeneral Hospital for Children in Boston! He's seeing patients there apparently.
The letter I received didn't say ANYTHING about this. University of Maryland must have been peevish about his departure!
Could very likely be cross contamination. Also, how many are you eating? My nutritionist has figured out I'm having some fat malabsorption issues and I can't eat more than 4-5 almonds or pecan halves etc.. at a time. More than that and I'm miserable with pain, etc.
A good certified gluten-free source for nuts is nuts.com. I know other members of the forums also like them.
My nutritionist has identified this a problem for me. I've found that I can only take very small amounts of fat at a time...as in 1/8 of an avocado or 4 pecan halves. I have to work hard to make sure the fat I am ingesting is healthy fat...I found that once I upped my intake of lean protein I felt better. You should probably discuss it with your doctor or nutritionist if you can since they may be able to help you figure out what works best for your body at this point.
Sorry to have to say this but I'm 14 months post-diagnosis with 'normal' antibody tests at this point, and I'm still dealing with pain issues. I can say eliminating ALL grains (except rice), corn and legumes from my diet has helped somewhat. Also a good idea -- get rid of all processed foods and don't eat out. I'm very careful about how much caffeine I ingest, and I'm not drinking wine or any other alcohol. I also don't overload on spicy foods...my system just seems happier that way. On a positive note, I have healed enough that I can now eat foods that sent me into agony immediately post-diagnosis (apples, raw veggies, etc.)
The nutritionist I'm working with has said she's often seen newly diagnosed Celiacs who have intolerances to various food families (nightshades, dairy, etc)...sometimes those turn out to be temporary intolerances that resolve as the body heals and sometimes they turn out to be permanent.
I had an evaluation with Dr. Fasano at the Univeristy of Maryland Center for Celiac Research in August this year and one of the doctors mentioned that they see the pain issue a lot in patients who are diagnosed as adults. It really doesn't help that we adults heal so much more slowly than kids who have been diagnosed. They recommended another scoping just to check levels of damage (is it improving?) and also to rule out any other organic causes (infection, etc.) I'm not enthused at the prospect and have been dragging my feet in setting up the appointment but I know I need to do it...
As for vitamin levels...have you had tests to see where you might be deficient? Getting a baseline is good for comparison later on. I'm finally getting out of the anemia quagmire I was in and my vitamin levels are finally back in the normal ranges...low normal but are moving up slowly. Whew. I'm working with my nutritionist to improve levels through food as much as possible versus simply relying on supplements although I'm doing that also.
Good luck. It isn't a quick fix kind of thing for a lot of us here...the doctor who diagnosed me told me it would be at least 6 months to see any improvement and probably a year or more to really start feeling more like my former self. She's proving to be correct. Sigh.
My nutritionist told me that she recommends being symptom free for at least 6 months before reintroducing gluten-free oats...and no more than a 1/2 cup serving a day. I'm still dealing with issues so haven't touched them since diagnosis 14 months ago...
Our part of VA was really lucky this time around -- no power outages in our neighborhood, no flooding and only 1 tree down (which landed on 3 cars (!!!!) but no one was hurt.) The dog was not enthused about being inside most of the day on Monday but when given on option to go out he looked at us like,"What, are you insane? Go out in that?!?!?"
Now I've just got a stockpile of tuna and other gluten-free shelf-stable foods to work my way through since I didn't need them.
Unfortunately NJ and NY were not nearly so lucky...the photos from NJ are breaking my heart. If you are in a position to help, please think about doing so.