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
InterestsI love to read - usually have a couple books on the go. I run as often as I can, and I'm a huge yoga fan. My 12 year old daughter is a celiac, and so that of course is also a big interest for me - knowing as much as I can.
I hadn't thought of this. I'll call her doctor. I naturally gravitated towards Starbucks because nothing else have changed at home. I do the cooking for her and everything is separate like I said. She's very regimented with her foods. i.e. toasted (in her own toaster) gluten-free bagel prepared on a plate on her own counter top with her own cutlery. Does anybodyknow if that has to be a "bunch" of glutening - to go from 45 to 90 or if this could have been from a single incident? I'm not too sure.
Hmmmm. Well we have managed to go way down while not having a gluten-free house. I have an eighteen year old son who continues to eat things like frozen pizzas, noodles etc. - on a different workspace. I don't know that I couuld afford it - being completely gluten-free - very difficult. Just seems odd to me that we go down dramatically for two years and then suddenly get a high number....
So my daughter is fourteen. She was diagnosed with celiac at eleven. She was very sick, hospitalized etc. I'm not sure if they count TTG numbers differently in different places, but at that time her numbers were "greater than 400". We've worked hard. We are not a gluten free home, however, we are very careful - she has all of her own kitchen stuff, toaster, counter, utensil, pots etc. She also suffers from OCD and eats the same things all the time with very little variation. She seldom, if ever, eats out. Her numbers have gone down consistently since her diagnosis. As of August last year, she was at 45, so we were pretty pleased. We've just had her tested again and it came back at 90! The lab stated "the increase in number consistent with the patient ingesting gluten".
I'm really upset about this. The ONLY thing I can think of that's changed is that since she started high school in September, she likes to go to Starbucks once a week or so with her friends. Usually a chai tea latte - we have checked that the mix is gluten free. So my question: could she be getting enough cross contamination to spike her numbers, or should I be looking elsewhere? I so hate to take this away from her. It's a real pleasure for her and she's worked so hard.
Wow. Thanks so much everyone. I'm going to meet with the teacher and the tour leader (separate tour company) and see what we can do. I was feeling very defeated by this, and guilty because she wants to go so badly. I appreciate the input. And I may indeed ask more questions from you!
Thanks. Interesting replies. I'm going to talk to them about supplying her own food. I'm just worried about cross contamination - she's already so thin. I haven't personally been anywhere over there, interesting to know that they're so aware of it.
Fourteen year old daughter wanted to go a school trip to France and Spain next summer. They stay in people's homes - eat their food. It's too risky I think. Really crappy that this disease can keep her from such an amazing opportunity.
My daughter will be starting high school next year (it starts in grade 8 here - she's 13). She very much wants to take cooking class. I do know that they cook/bake in groups.
So I'm wondering: if she's working with regular flour I'm assuming breathing it in would be the same as eating it? And I'm looking for opinions about what concessions/changes you all think are reasonable to ask for. It's an iffy situation - my daughter doesn't like to be singled out and I don't want to tell her she can't take a class that she's really interested in.......
Thanks everyone. She is quite vigilant. Her numbers have definitely gone down, just still high. I don't have the details in front of me but the pediatrician when she was in hospital said they were some of the highest numbers she'd seen, and there has been steady improvement. The pets are gluten free - one has allergies! The house is not, there are a couple members who simply won't, however, she has her own cookware, cutting boards etc., and all my family cooking is gluten free. It's baffling. We'll just soldier on!
So, after two years of being very vigilant, I foolishly gave my 13 year old daughter daughter a couple of bites of my broccoli with cheese sauce (packaged veggies). Ingredients clearly say wheat flour . She didn't seem to suffer any symptoms, but I'm wondering how badly that will affect her. Two years of being very careful and her numbers are still really high. Anybody have any ideas? I'm feeling really badly about the whole thing.
Right before diagnosis, when she was really showing the signs or malnutrition, my daughter's hair (she was only 11 then) fell out in handfuls. It was really awful for her. Got very thin. After a few months it stopped falling out, and started to grown in. Then it happened again! She's now been gluten-free for just about two years, her hair is nice and thick like it used to be, and we've had no problems. She does take iron and Vitamin D. I just noticed I answered this before But it really is very upsetting, particularly for a female.