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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

vb10

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  1. "I do, however, strive for accuracy in information (as best we know it) for the newly diagnosed." Okay, here is a new research out there providing cross-reactivity to corn. And cross-reactivity to lactose has already been established. http://www.springerlink.com/content/d6723t3n722317x5/ Research on other grains will follow. Just wanted to update you on your strive for accuracy.
  2. I apologize to the person who started the thread and everybody else, but I do have to reply to this. This is going to be my last reply, so I hope this is a good excuse. "Clearly you are unmoved by proven science and stuck on this idea" "If you choose to ignore it, that's your personal business". "You have got to be joking." The tone of the statements above, that were taken from your correspondence with me, is not exactly polite. "Nowhere do I adapt a tone that is discourteous or unfriendly." Please see the statements above. I want to thank you for your efforts in trying to explain your point of view to me. Believe me, I understood it very well. It does not mean that I agree with it, but I do understand your point of view very clearly. This is in no way a personal attack on you - I have never allowed myself to say anything disrespectful and made sure that my tone was appropriate. If I wrote anything even remotely impolite - I apologize. I wish you the very best - I hope you are healthy, I really do. I also hope this concludes this conversation since I no longer wish to be a part of it. Thank you one more time.
  3. "I believe this research is ongoing on in many countries just as we discuss it here"--again, WHERE EXACTLY? Do you have ANY SUBSTANTIAL evidence to support this statement? I know that gluten intolerance is being researched in Sweden. I also know that in Italy they are working on producing gluten-free wheat. I have read about it from Dr. Vikki's website. "There are food intolerances. Skylark and Mushroom and I have explained it to you and Skylark has graciously provided you with ample research to support this information." I actually read all the articles Skylark provided. There is some very solid research there. However, none of it disproves the theory of cross-reactivity. Read the supported evidence. I have. If you choose to ignore it, that's your business. I have read it. "But here is the bottom line, you can't just take things off the internet--advertisements and blogs--and suggest they are PROOF." I agree. I do not think they are PROOF. I think they offer a theory that explains developing secondary food intolerance by providing details about cross-reactivity to gluten. If you know any research that would explain the fact that some people who go on gluten-free diet develop additional food intolerance, please let me know. It would be very helpful. "That is not only wrong-- it is misleading to the newly diagnosed who come to this forum looking for answers and help." I have made a suggestion to the person who asked the question to go off all grains and potatoes and try an elimination diet. What is the danger in doing this? Nothing - no potatoes and no grains for a month. The worst that can happen is she (or he) will miss potatoes. The best thing that can happen to her is that she will cure her acid reflux, because this is how I did it. As soon as I went for elimination diet, I no longer had acid reflux (and this was my official diagnosis). I still have my gastric erosion, but it is healing. I understand that you care and you are trying to be helpful, but I would like you to know: your tone in your messages to me personally is beyond unfriendly. It is unacceptable. I believe I do not deserve this kind of treatment. If your intention is for me to stop postings on this forum, I believe it is not being very helpful, since I am myself a celiac sufferer.
  4. Okay, I am very familiar with the leaky gut syndrome (just listened to an hour lecture about it) and here is my question: why only certain foods create hyper-sensitivity in your (and my) body? Why don't I know at least one celiac who developed hiper-sensitivity to meat or cruciferous vegetables? I too developed hiper-sensitivity to many different foods and cannot eat much. Have you ever tried looking for the answers? Have you ever seen any research that would offer a reason why it is so?
  5. I would love to know your opinion: What, according to peer reviewed research, causes "secondary intolerance"? How do celiacs get thouse antibodies? I have been drinking milk and having dairy producst all my life and right after going gluten free, how did I get so many antibodies? Why some people who go on a gluten-free diet develop lactose intolerance, grain intolerance, soy intolerance, etc.? Why does it happen as soon as they go off gluten? Why don't they develop intolerance of meat or vegetables? I would like to see at least one person who has developed intolerance of cruciferous vegetables while going gluten-free. To my knowledge (and this is my opinion), it has never happened. What is the explanation behind the fact that many people (like myself) developed "intolerance" for millet, amaranth , rice and other grains that are gluten-free? I know only two theories that explain that. One is "cross-reactivity" that is a theory and, as we all know now, the research is not peer reviewed, but it makes total sense to me. The other one is closely connected. If you know any other theories that explain the mechanics why there are very specific intolerance that develop on gluten free diet, please let me know. Of course, it should be in APA format and all research has to be peer reviewed. However, even if it is not peer reviewed, I would love to hear it.
  6. I love science. I love reading scientific articles. Let me ask your opinion as well: what, according to peer reviewed research, causes "secondary intolerance"? Why some people who go on a gluten-free diet develop lactose intolerance, grain intolerance, soy intolerance, etc.? Why does it happen as soon as they go off gluten? Why don't they develop intolerance of meat or vegetables? I would like to see at least one person who has developed intolerance of cruciferous vegetables while going gluten-free. To my knowledge (and this is my opinion), it has never happened. What is the explanation behind the fact that many people (like myself) developed "intolerance" for millet, amaranth , rice and other grains that are gluten-free? I know only two theories that explain that. One is "cross-reactivity" that is a theory and, as we all know now, the research is not peer reviewed, but it makes total sense to me. The other one is closely connected. If you know any other theories that explain the mechanics why there are very specific intolerance that develop on gluten free diet, please let me know. Of course, it should be in APA format and all research has to be peer reviewed. However, even if it is not peer reviewed, I would love to hear it.
  7. Great, then what, according to peer reviewed research, causes "secondary intolerance"? Why some people who go on a gluten-free diet develop lactose intolerance, grain intolerance, soy intolerance, etc.? Why does it happen as soon as they go off gluten? Why don't they develop intolerance of meat or vegetables? I would like to see at least one person who has developed intolerance of cruciferous vegetables while going gluten-free. To my knowledge (and this is my opinion), it has never happened. What is the explanation behind the fact that many people (like myself) developed "intolerance" for millet, amaranth , rice and other grains that are gluten-free? I know only two theories that explain that. One is "cross-reactivity" that is a theory and, as we all know now, the research is not peer reviewed, but it makes total sense to me. The other one is closely connected. If you know any other theories that explain the mechanics why there are very specific intolerance that develop on gluten free diet, please let me know. Of course, it should be in APA format and all research has to be peer reviewed. However, even if it is not peer reviewed, I would love to hear it.
  8. Here are the facts: 1. The term cross-reactivity does exist. Cross-reactivity to gluten is being researched. 2. Some people develop gluten-like response to foods that do not have gluten, especially grains, dairy and starches. There should be more research, and there should be more peer-reviewed articles in the future. I believe this research on gluten in on-going on in many countries just as we discuss it here. People who are trying to follow a Gluten Free diet have to be aware of it. Could you please disprove the facts I have stated above?
  9. I am beating up other board members? That is a very strong statement. I would like to see some supportive details for this statement, as I may. Preferably, with my quotes where I am beating other board members up. I have used the term cross-reactivity and I have made a point to another person that such thing does exist. If there is no cross-reactivity to gluten, then I would like to see your arguments against it. The arguments that you have used so far do not sound very convincing to me. Thank you.
  10. As far as I know, there is only one test that is developed. How many tests do you need? Yes, there is such a thing as cross-reactivity, it can be tested and the mechanics are known. What are you trying to say? That there is no such thing?
  11. Why do I have to do all the searching? There are like TONS of articles and it takes time for me to look them up. Here: 1. http://glutensensitivity.net/Vojdani_Immun_Glut_SenAug07-1.pdf 2. http://elizabethalkhas.com/_files/ClinicalAppArray4.pdf 3. http://www.thedr.com/images/gs201crfoods.pdf There are more, but even if I dig up one million articles, I know I am not going to persuade you. You can believe whatever you want to believe. By the way, these are NOT BLOGS.
  12. While searching, I found this from a holistic medical journal: http://blog.primohealthcoach.com/blog/bid/79586/18-Gluten-Cross-Reactive-Foods This article provides quite a few reputable medical sources, not holistic: http://www.adventuresofaglutenfreemom.com/2011/08/cyrex-labs-array-4-gluten-associated-cross-reactive-foods/
  13. Okay, here are some: (info on her) http://www.healthnowmedical.com/about/meet-our-doctors/dr-vikki-petersen-d-c-c-c-n/ (video) http://www.triumphdining.com/blog/2011/06/10/cross-reactivity-dr-vikki/ I am looking for a Mayo clinic guy - but it is going to take some time.
  14. I agree with Mushroom completely (by the way, when I saw Mushroom's profile for the first time I thought - wow, I wonder what this person eats - there is not much left). I found that there is a lot of research (very scientific by the way) that backs up Mushroom's statement, but Mushroom (not sure he or she) described it from a medical point of view where I read about it from a biological point of view and it is different, but the idea is the same. I cannot even eat half of what people on Paleo can eat. My body rebels against all nuts, all oils (including coconut, )soy and soy products, citrus fruits, herbs and lots of other things. But I am not complaining. For the first time in my life I feel what REAL FOOD tastes like. No salt, no sugar, no sauces, no anything masking the flavors. And you know what? It is delicious! I used to be a chocoholic. Now my body craves for Brussel sprouts and spinach. I can eat spinach like there is no tomorrow. I think I should just move to a spinach farm and just find work there.
  15. I found one of the sites, but she has like 143 videos on it - I am not sure which one I watched. Here is the site: http://www.youtube.com/user/healthnowmedical?feature=watch