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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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  1. Do you know if I can find some milk cereal other than those puffed rice, and puffed millets that it completely sugar free? There are other gluten-free cereals, but they are loaded with sugar. I hate sugar cereals, and wouldn't like them if science decided tomorrow that they were better for you than the sugar free type. But on the other hand I'm getting sick of having quinoa, rice or buckwheat porrige or fully homecooked breakfasts every mourning. I'd like to have some gluten free corn flakes or something. NO SUGAR!!!!!! I've been gluten-free since Sept 2004, and it's the only thing I've ever missed for one single second.
  2. Most Annoying Comments/questions

    That could be a sign that somebody is allergic to sulfties. They used to spray sulfites on strawberries and grapes but stopped in about '89. It could be dangerous not to know about it! I'm finally "out of the closet" about this diet to my family. My mother knows about it. My brother is dismissive, and my father just doesn't get it. But I manage when I'm with them. Which is about as good as I'd expect. I guess that the thing I really feared was revealing this to my family. Now it's just friends and hopefully a new man/boyfriend to worry about. Coworkers probably aren't going to care. Nobody's ever been negative yet. The only comment I get much is "That must suck." or "That's messed up." I just say, "Well for me it's quite OK. I prefer things as they are." Because nobody can argue with personal preference, and in my case it's perfectly true.
  3. Seattle--gf Friendly Restaurants?

    Try Kaili's Kitchen. If you are going to be in the area, and want to try a gluten-free restaurant, you just shouldn't miss it. It's a 100% gluten free restaurant, where you can have bacon cheese burger with fries, pizzas, egg roles and tofu appetizers, onion rings, fried chicken, pancakes, salad with croutons, old fashioned bread baskets, and all kinds of cakes, and cinamons roles, and pies that look like something out of a classic 50's diner. And you'd never guess in a million years that anything was gluten free. In fact, it is all delicious and looks much less watered down from the sort of classic homestyle food than what you'd see in Denny's. The bread tastes like your grandmother or a German bakery made it. The cakes are the kind that everyone's grandmother would see as up to snuff, unlike those store bought items. In fact, there are accounts of people walking into Kaili's eating the food and thinking it is delicious with no idea that it is "special diet" food. But asbolutely everything is 100% guaranteed gluten free. And they will be helpful with other issues, and even have an egg free, soy free variation of their (already CF) sourdough bread. Plus they let you order pizzas, bread, cakes, pies, cookie dough, and more to take home as well.
  4. OK, part of what I said is a half truth. Rationally, gluten-free was the last thing I was willing to consider. But I had some bad hunches about wheat bread, pasta, and other gluten filled stuff for years. I didn't want to face them because of the following false assumptions: 1) That a gluten-free diet was in effect an Atkins diet with nothing but meat, meat, and more meat. (I've never been a big meat eater.) 2) That one could find few filling gluten-free meals that weren't extremely high in fat. And that virtually all gluten-free meals were bunless burger with baked potatoes and things like that. 3) That the only grains one could have on a gluten-free diet were corn and rice. I thought that millet, sorghum, amaranth, quinoa, teff, and all that good stuff were forbidden. (And I think this was the belief by some doctors at a certain stage.) 4) That getting things like gluten-free bread, gluten-free cookies, and xanthan gum required a doctor's prescription. (I'm really embarassed at this one!) 5) That all starch flours such as potato flour, tapioca flour, and cornstarch contained sulfites. (And I have a potentially very dangerous allergy to sulfites.) Now looking back, I see that all these notions with the possible exception of 5#, were really dumb misconceptions on par with the idea that vegetarians subsist primarily on lettuce, carrots, and tofu. I've actually managed to go to restaurants with people who don't know I'm gluten-free, and it's surprisingly easy to get all the needed information by using the sulfite allergy and the additive sensitivity, as a pretext to just get the complete scoop on what's in a certain dish and if it shares a frier with anything else. (Half the time the gluten-free foods and those without any of my problem additives are the same things on a menu, so it works surprisingly well.) For me not wanting made a big fuss out of the no gluten, is because I'm afraid that if they think my being wheatless is a "fad diet", that it will plant that perception in a waiter's mind for the next person who comes in looking for a gluten-free meal. I'm also afraid that it will make them not take my sulfite allergy (which could potentially kill me) seriously. I may be a bit of a fool for the embarassment factor. But I think those two concerns are fairly legit.
  5. I have "milleranth mix": 4 cups of millet flour 2 cups of amaranth flour 2 cups of tapioca or potato starch 1.5 Tbs of xanthan gum. And it will pretty much transfer cup for cup with wheat flour in most recipes, and is much more forgiving then most of the mixes listed in the cookbooks.
  6. Corn Tortillas

    One common idea is to bake them until they are a little bit crunchy and add heated canned black turtle beans, shredded cheese, and salsa or tomatoes and onions.
  7. Unresponsive celiac is a pretty harsh diagnosis no question. I'm sorry. But you don't know what exactly might be the case for the people at the health food store or what the future may hold for them. I think it's extremely likely that these people actually do sense something profoundly wrong with the way they are eating. I might be just driven by the idea that such diets are "in", but often it isn't. People as a rule of thumb don't change the way they eat, unless they feel something is not right. And chances, are that if and when, they find out what is wrong, they probably won't feel it is something they can opt out of either-the main reason most people never stick with these fads is because they end up missing the mark. If these people are lucky, they may figure it out, before any permanent damage is done to them. If they aren't lucky the diagnosis could certainly be cancer, diabetes, alcoholism or worse addiction, the need for a triple bypass, a neurological disease such as MS, or lupus with still no clue as to what might have been wrong with what they were eating-or something else in their bodies or lifestyle that might not be attributable to diet. And the problem could be gluten or it could be something else entirely. Or it could be a combination of gluten and something else. (They might have some equally dangerous reaction to soy that medicine doesn't understand yet, for example.) And like I said before, for at least some of them they may be in more distress for not knowing than is apparent. Furthermore, I'd add that part of my concern about what to tell people, is that I didn't want people to think it was a fad diet on my part. Partly, because I'd find it embarassing personally for people to think that. But partly, because I didn't want to plant that impression in a waiter's mind for the next person asking for a gluten-free meal or store item.
  8. Truth be told, I initially got into gluten-free by accident. Long story really. But I had no idea that it was a "fad" diet, in some circles. That was certainly not my intent. No what initially happened, was that I ended using advice from celiac oriented books, to deal with some more obvious problems I had with food additives-basically I was adapting the advice, to the "no-no" list I was given. It was basically a combination of my using those advice sources and the fact that *most* of the foods out there without these additives are gluten-free as well. (I was partly inspired to look at celiac oriented advice, because one of my friends has celiac.) So basically I got into the gluten-free diet purely by accident, strange as that may sound. I had no idea that it was anyone's idea of a fad diet. I didn't really know much about, or subscribe to, the eat right for your type. And I sure as blazes take a pretty dim view of the Atkins. At first I was thoroughly convinced that I was probably the only person without a biopsy case of celiac to be gluten-free, and that jmarie's attitude would be everybody's. I also once took a dim view of people who didn't eat particular foods, although I didn't say anything. But I think even people who try fad diets aren't doing it "just because". I think most of those people do feel that there's something wrong with the way they are eating, but haven't yet been able to pin down what it is. This can be the result of them being overweight (which believe me is a real problem and not just lack of willpower for many of these people-most of them have a struggle that is very hard for people who've always been thin to understand), the result of high blood pressure, cholesterol, diabetes, stomach problems, or other health problem, or it can just be a very vague and elusive feeling that there is something profoundly unhwholesome about they way they are eating. The last of those things will rarely be listened to by doctors, will be written off by others as hypochondriasis or just countered with vague advice. But it doesn't go away, and it can over time start to both eat at you and cause some people to disregard their health in other ways. This can show up in things as serious as drug abuse, alcoholism, or eating disorders, or it can be as subtle as neglecting one's annual physical, not taking a basic multi-vitamin, neglecting one's personal safety, and such. In my case it was mostly the sublte things. Both really boil down the feeling that (My health is pretty screwed anyhow. I'm just going to get cancer/heart disease/diabetes at a young age anyhow so what's the point?). The symptoms I got rid of being gluten-free mostly weren't that dramatic. And to a certain extent it is not easy to seperate what to attribute to the lack of gluten, and what to attribute to a lack of the food additives. But could they have been a harbinger of something worse in the future? I don't know. I admit to having tried my share of "fad" things, but gluten-free was ironically the last thing I would have considered intentionally.
  9. Going To The Fair

    I don't see the fair as a place to eat, so much as go on rides and look at things. Think of it this way. Fair food stinks! And it tends to be so unhygenic that probably no-one should eat there! (Same for most movie food save the candy bars.) You probably didn't like the food at the fair anyway before diagnosis. If this fair is like most, (which I know is the case in Arizona), the food is just gross and derives all its flavor from MSG. Even things like cotton candy are so sticky that given the lines in the restrooms, it isn't worth it to eat them, because the mess is more trouble than it is worth!
  10. I don't know about the idea that Europeans are more genetically vulnerable. Could it just be that you are talking about populatoins that eat a lot of wheat? I understand that it is really common in a lot of North African populations. And I mean around 5%, of all people in some parts of North Africa have it. One suggested reason is another gene that is totally unrelated the the HQ's we talk about. Another is that everything in their diet is bread and coscous. They even eat soups with wheat berries and meat!!
  11. Going To The Fair

    This is the Arizona State Fair? Even for a celiac, I wouldn't consider gluten even the main reason for not eating at that place Having grown up in Arizona, I remember histories of Hepatitis outbreaks, people finding hair in their food, shriveled bits of moldly old hotdog at the bottom of their drinks, a remarkably high frequency of people throwing up all over the bathrooms, and really dirty looking food shacks, at that fair. It's disgusting!!!!! Now I've done my share of traveling and despite a sulfite allergy eaten in some pretty strange places. But all the same: I wouldn't eat at the Arizona State Fair if the whole darn world was as gluten free as the Inca Empire.
  12. I'd go on the trip if I were you!!! If push comes to shove, you could just put tons of your own bread, crackers and such in a food saver pack. Then you could just fruit, eggs, milk (unless you have trouble with lactose), potatoes, and other dishes that look pretty safe. Also don't forget the chocolate and peanut butter and other goodies, where you don't even have to worry about cross contamination. My advice is not to even let this thing stop you from enjoying your life.
  13. I've found that switching virtually all dairy products from cow's milk to goat's milk (or sheep's milk) makes me feel hugely better. Anyone else experience this? It obviously isn't total casein intolerance, or else it wouldn't have made a difference. Also I'm excitotoxin free, which meshes pretty well with a gluten free lifestyle, but not with a casein free one. (Virtually all soy and rice milks, along with nearly all milkless cheeses are full of excitotoxin).
  14. I'm pretty much a millet flour cook myself. I prefer millet not only because of the price but for other reasons: 1) Sorghum gives me horrible gas, diarrhea, and "brain fog" for days, of the kind that many of the "normal celiacs" here described from being glutened. (I know that's ironic given my situation but true.) It happens even with the tiniest bit of unsulfured molasses. When I first tried cooking with sorghum, I sort of panicked and wondered if my body was asking for a specific carbohydrate diet instead of just liking the gluten-free!!! I feared, that I'd never get to sample amaranth, teff, and all the other new grains that I've yet to here about. 2) One of the things, I worry about is how few crops the modern world survives on. Millet is at least marginally "outside" the 20 crops from which 90% of humanity gets 90% of its calories. Rice is right up there with wheat and corn. Besides, I eat rice and corn for meal foods all the time. I wanted to diversify. 3) Where rice takes about twice as much water as wheat to grow, corn takes slightly more and sorghum about the same, millet actually takes a good deal less water. And I'm pretty environemntally conscious, so I didn't want to end up depending so much on that thirsty rice. 4) Millet is more nourishing than rice. I pretty much went without baked good, bread, or pizza for about the first nine months without gluten. But either, way I think it is pretty bad for the grain companies to treat gluten-free products with a captive audience mentality. And it's short sighted to want to bilk a limited market rather than reach a larger one, in my thinking.
  15. You see at the stores I see, a Bob's Red Mill Package of rice flour is $3.99, while the same size (Bob's again) package of sorghum or millet costs $2.79 and $2.29 respectively. Amaranth, quinoa and teff are more expensive, I think due to their non-commodity status. But I see no reason why rice should costs more than sorghum or millet. I truly suspect a tactic of bilking on the theory of "these folks have no choice".