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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This 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 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 Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About missmellie

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  • Birthday August 02

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  • Gender Female
  • Interests gardening, grandkids, making my part of the world a prettier place
  1. Newly Diagnosed But Not New To Celiac

    Hi, tannilisa. Most likely you are reacting to something else, in addition to the gluten. Many of us react to dairy and soy, and there are lots of other possibilities. Some people find it helpful to keep a food diary so they have a record of what they have eaten. Then they can figure out what they ate that caused a reaction. Hang in there. You have my sympathy. You are not alone. I'm going through more testing, too. None of this is fun. But, I have faith that we will get better.
  2. You won't need to ask them to use it. It is standard procedure to use dye in the examination process. :-)
  3. The only thing I can for sure is you're not the only one. I have experienced the same thing and have had multiple tests to find the cause. They finally said "well, some people just have little amounts of blood in their urine and we don't know why." I guess the important thing is to rule out potential serious causes.
  4. Gums

    Yes, Clamarie. Please do pass along that applesauce cake recipe. And, thanks for your advice. I will give it a try. Edible pancakes would be a good place to start. I happen to love apple cider vinegar, so trying the soda/vinegar combo and using lighter flours will be the first thing I try. And, I intend to start trying the baking again as soon as it's less than 100 degrees outside every day. :-)
  5. If I understand the OP question, the dye that is used is added AFTER the biopsy specimen has arrived at the lab for processing. Dyes are commonly used to make the variations in the tissue easier to see and as part of the testing process. The patient is not exposed to those dyes. They are just a part of the tissue examination process. (I am a medical transcriptionist who types up the reports from these procedures.)
  6. Before going gluten-free (and dairy, soy, egg, etc. free), I was a "from scratch" baker: cakes, cookies, biscuits, pancakes, quick breads, you name it, for a large family. None of it lasted long, 'cause it was gobbled down. Now, I live alone and cook EVERYTHING I eat - no going out because of the multiple intolerances, but I'm not happy with the results. Sometimes the kids and grandkids come over for cookouts and MeMaws cooking. Despite concentrated efforts at producing something edible, I'm still very disappointed in the texture of my baked goods. I suspect that the problem lies not only in the difference in flours, but also in the lack of eggs in the dough/batter. Now, all of my pancakes, biscuits, cakes, etc. are very wet and gummy no matter how long I cook it. I've tried cutting back on the gums. Didn't change much. My baking powder and soda are fresh and the goods rise, but are still quite "wet". I usually use an egg substitute like Orgran (mixed with stick blender before adding to the recipe), but have also recently tried using ground flax soaked in warm water. The only thing I have made that I'm pretty happy with are some substantial cookies that have enough protein and dried fruit, that I eat one for my breakfast. They contain some of the heavier flours and are quite dense. It seems like the heavier nut flours and all the fruit compensate to keep them from being so wet. I would love to make pancakes, biscuits, and cakes that are light and "fluffy". Is that even possible? Can anyone give me some hints, please? Thanks!
  7. These are some great stories!! I've had quite a laugh. Thank you so much for sharing.
  8. Please Read :)

    So sorry, I'm not understanding the question. Could you restate it please?
  9. Stinky Eggs

    Have you ever tried 2 layers of zip-type bags? When I need to store the rest of a cut onion, I place it in a zip bag, smash out the air, close the bag, and then put that whole thing down inside another bag and zip it closed. This works even with cheaper bags.
  10. Muffins Burning

    A lot depends on the muffin pan itself, the temp of the oven, and where in the oven you place the muffin pan. Please try placing a flat pan (like a cookie sheet) directly under your muffin pan, and place them in the middle of the oven. You might need to raise the shelf. Others have already suggested turning down the temp just a bit. Good luck!
  11. Just curious as to why you would want to reintroduce something to your body that you know you are intolerant of?
  12. My favorite ready made, easy to find salad dressing is Kraft Balsamic Vinaigrette Lite. Kraft now calls it "Anything dressing". It's very flavorful and has no gluten, soy, dairy or eggs. Good luck with your project.
  13. I totally agree with Sylvia. That cooking time is much too long unless the chicken breasts are huge and frozen solid to begin with.
  14. Thank you for sharing this link. I, too, have multiple allergies/intolerances and I am always interested in recipes that give the cook safe options while presenting new ideas and good taste.
  15. Absolutely check the prices of gluten-free products online!! Like some others have already posted, I also buy from Vitacost and Amazon. Love them both, partially because of the information that is available online that is almost impossible to get when you are standing in the store wondering about "this box on the shelf" vs. "that box on the shelf".