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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 Claire

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  1. Can anyone tell me if you have found a good substitute for the 'baking mix' called for in so many recipes - especially the impossible pies. Thank, Claire
  2. I haven't been here much for awhile - just terribly busy. Haven't forgotten you all. You might want to check this out. Claire CELIAC DISEASE ON THE RISE Don't be surprised if you start noticing more people avoiding the bread basket. No, it's not a case of diet deja vu. Low carb is not making a comeback. But the diagnosis of celiac disease is on the rise. Or at least that's what the U.S. National Institutes of Health expects as the group embarks on a heightened awareness campaign for health professionals. [continued]
  3. I have from time to time seen comments/questions on this forum about this subject. Thought this might be of interest. Claire VILLOUS ATROPHY (excerpt from article) This is discussed in the Medline abstracts found in the Educational Institution section below. For these people the casein milk protein causes the intestinal villi to flatten, much like it does when gluten is consumed by somebody that is intolerant to gluten.
  6. NEW CLUE ON BABIES' WHEAT ALLERGY Study: Adding Grains to Babies’ Diet After Age 6 Months May Up Allergy Risk
  7. Wouldn't it be great if everyone had one of these and could just test products when in doubt? Pipe dream of course. Claire NEW ON-SITE GLUTEN TEST TARGETS SPECIALTY FOOD FIRMS (UK) 01/06/2006 - A new credit-card sized gluten testing kit that can be used on site claims to provide food firms with a quick and cheap way to test for both low and high levels of the allergen in their products. Developed by UK firm Hallmark Analytical Ventures, the test is designed to be used by small food companies that do not have the resources or expertise to conduct complex laboratory analyses. more text at :
  8. For VydorScope - What is the source of your information that ADHD can be proven with a brain scan? Having encountered any number of children and adults with this 'diagnosis' I have yet to see anyone who has been 'tested'. The diagnosis is generally subjective - based on behavorial manifestations. I would appreciate you sharing the source of your information. Thanks. Claire
  9. For those, like me. who are not into making their own ice cream, do try Sharon's Sorbet. This is not at all Sorbet as you probably think of it - icy. It is smooth, creamy and comes in many flavors. All are diary free, gluten free and soy free (except the coconut which has soy). Available at Trader Joe's and Whole Foods. Also available online but more expensive. Claire
  10. I am not going to respond to this in general - rather specifically to this statement - "colloidal silver (scary)" What in the world is scary about colloidal silver? This statement is begging research. Silver has been used medicinally for centures - in one form or another. Before the introduction of antibiotics (not a great day in history) silver nitrate drops were put in the eyes of newborns to kill infection - to spare infants from blindness related to syphilitic exposure. Silver was used on the battlefield to kill bacterial infections in open wounds. Burn victims from the World Trade Center were submerged in silver solution to prevent the infections that are the death nell for burn victims. Silver will cure a urinary tract infection quicker than any antibiotic you can find. A personal story: my former husband acquired a post surgical, drug resistant staph infection. He had five surgeries over a period of three years but they could not halt the infection. I took him to another doctor in another city who did one unsuccessful surgery and then told me he wanted to use something that wasn't in common use but that he thought might work. He gave me a suspension of silver with directions to literally pour it into the open wound several times a day. On the second day the infected drainage stopped - the wound healed within a week and the infection never returned. That was my introduction to silver. It is in my house at all times - taken, or used only when needed. It is used for burns, cuts, infection of any kind. For internal infections I take 1/2 cup for three or four days and then a tablespoon a day for a week. That always does the trick. Without exception. There is nothing 'quakcy' about this. Read up. There is a lot of literature on the subject. You can buy silver impregnated bandages at the drug store. They are in common use in hospitals. This is one 'cure' you shouldn't miss. Those 'ancients' weren't so stupid you know! Claire
  11. There has been a lot of {off and on} discussion on this forum about the causes of Intestinal Permeability. I came across this and thought I would add it to the discussion. Parasites also cause damage to the lining of the digestive tract. This damage, or increased permeability, can allow large molecules to enter the blood stream and lymphatic system, which can trigger an autoimmune response. {note that gluten is a large molecule} Source Website
  12. Some things to try: Baking soda in warm bath water. At least one half cup. For topical application: spray Solarcane. Works quickly and lasts for quite awhile. Also Ivy Dry - cream or lotion Also - Band Aid Itch Relief Gel Spritz (can find this at Wal-Mart) Hope something here helps. I know just how it is. Claire
  13. Celiac is Diagnosed, but Distorted, on Fox's ''House''
  14. Benign positional vertigo IS a very common cause of dizziness but is only one of literally hundreds of possibilities. I have lived with this problem for many years - not only dizziness but also a nebulous, wavy sensation in my head that was almost constantly present. My head had not felt 'right' for more than 20 years. I went gluten-free in August (had been limiting grains prior to that time). About February I was in the kitchen and suddenly stopped and wondered why I felt so strange. The reason? My wavy head was gone. I have had only one significant dizzy spell since summer and the strange head sensation is virtually gone. My local neurologist believes this is one form of 'silent migraine'. I have a daughter with that and my family history is laden with migraine sufferers. Regardless of cause my neurologist told me that taking subliminal nitroglycerine at the first onset will stop a migraine. It may stop the dizziness as well. Tell your doctor this info came from a neurologist and ask for a prescription for the pills and try it out. What's the worst thing that can happen? It doesn't work. Nothing ventured, nothing gained. Claire
  15. Give this recipe a try. Claire APPLE PAN CAKE Ingredients 2 medium Golden Delicious apples, peeled, cored and sliced thin 1 Tablespoon fresh lemon juice 1/4 cup unsalted butter 1/4 cup brown sugar 1/4 teaspoon cinnamon Dash of fresh nutmeg 1/2 cup milk 3 large eggs, at room temperature, lightly beaten Pinch of salt 1/3 cup gluten-free flour Confectioners sugar Pure maple syrup Directions Preheat the oven to 400°F. Melt the butter in a 10 inch oven-proof skillet over medium heat. Transfer 2 tablespoons of butter to a small bowl and set aside. Add the apples to the skillet along with the brown sugar, cinnamon and nutmeg. Cover over medium heat, stirring occasionally, until the apples are tender but still hold their shape. Spread apples evenly in the skillet. Remove from heat. Heat the milk in the microwave for 30 seconds. In a blender, blend together the eggs, milk, reserved butter and salt. Gradually add the flour and continue to blend until incorporated (the batter will be thin). Pour the batter over the apples. Bake for 18-20 minutes or until puffed and golden brown. Remove from the oven and dust with confectioners sugar. Cut into wedges and serve with warm maple syrup. USE The Gluten Free Pantry’s Country French Bread flour mix for the gluten-free flour in this recipe.