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
And thanks, too, Cycling Lady - I read Jane Anderson's link you gave, and I can't see where on the Lindt site she found her quote about shared lines and possible trace contamination. I guess I could call or e-mail them tomorrow, but this is what the site says tonight: Is there gluten or barley malt in Lindt chocolate? Gluten can be found in several premium chocolate products that Lindt & Sprüngli produces; either as a cereal ingredient or as a barley component. For consumers who are sensitive to gluten, we do offer certain premium high cocoa content products that are manufactured without cereal or barley malt, which may be suitable for consumers with such dietary restrictions. These offerings include four bars from our EXCELLENCE line - 70%, 85%, 90% and 99%. Please always refer to a product’s packaging for definitive advice.
We are sensitive to the fact that there are consumers who are unable to enjoy all of our chocolate at this time, and we hope that in the future we will be able to extend more product offerings to accommodate our consumers with varying dietary requirements.
Hi - My husband just brought me two Lindt Excellence 85% bars, because he read the ingredients and saw no gluten. I went on the Lindt website and it appears that these 'Excellence' dark chocolate bars are gluten free, according to Lindt, at least. But, I do remember reading that Lindt chocolates were risky. Did a search here and everything is pretty old, so I thought I'd ask. Maybe it's a shared lines issue? Thanks.
If this is a Peace Corps or that type thing (MSF?) there may be some way of Divisional HQ getting in periodic supplies. Maybe you could arrange with them? Also, perhaps you will be in a country that really doesn't cook with gluten ingredients indigenously so entirely gluten-free?
Funny to see that other Paris post - I'm here now, and I'm usually hyper-vigilant, but despite having had no problems on prior gluten-free trips to Paris, I think I got glutened tonight (It was dark and I may have not seen fried onions mixed with the shawarma is my only guess - I'll check at the restaurant tomorrow.)
Any way, I feel lousy and doubt my system can handle coffee in the morning, but I will need caffeine. Is Diet Coke here safe? Also I had a Fanta orange the other day and felt fine. I'm guessing that's ok?
I hope I feel well enough on Tuesday for an eclair from Helmut Newcake on rue Vignon!
I love cheese chips - learned this from the South Beach Diet years ago.
I use sharp cheddar, sometimes adding in some parmesan.
Sprinkle the shreds in 2 - 3 inch circles on parchment paper and put it in the microwave - you'll have to experiment with time, but I usually go 40 - 70 seconds on high.
I usually pat down with a paper towel after, as they can be greasy and let cool a bit to harden more.
Hi - I would like to start taking a multivitamin that's a senior formula type (mid 50s here, so probably ready for that).
What do you take and recommend? I don't like gummie (taste) or gel cap (oils) types, so just plain old fashioned pills are best.
Also, I'm currently taking 1000 IU of D3 along with my thyroid meds (Synthroid generic), per doctor's orders for low D.
I assume I would stop taking the D3 if I'm getting 1000 iu in my multi, correct?
Thanks - that flatkokur may be it! I look forward to hearing if there's a gluten-free version.
And as for a car, I recommend an SUV even if you're staying on the road. We rented a little Opel and it was a bit frightening up on the windy mountain twists and turns. We suddenly understood why everyone in Reykjavik seemed to be driving SUVs.
Wow - I love this thread. Definitely makes me want to book that next trip!
Great info - we were there a few years ago, pre-diagnosis, and really want to go back so I will definitely try your suggestions.
Icelandgirl - one of the things I mourned when I got my diagnosis was this wonderful sort of flatbread that wasn't crispy but was fairly thin. I remember we bought it just at a corner small grocery near the center of Reykjavic. Any chance you know of a gluten-free version of that bread. It was wonderful! Or at least what it was called, so my kids can try it?
Not sure if it's near you, but I had an absolutely delicious burger (no bun - they may have had a gluten-free one, but usually I just have plain) at the Wigwam hotel (not the one with the actual wigwams, but the one with the cool water slide). Best meal in a long time.
I eat out a lot - but I'm lucky I live in a city with a lot of options. I don't usually bring a cooler along when we travel, but I admit that means I'm sometimes stuck eating potato chips and kind bars from the 7 - 11 on the road. If you have healthier aspirations, bringing your own is a good idea.
Just wanted to add that as a few have mentioned Mexican as a safe option - Yes, it is, but not everyplace fries their corn tortillas in a separate fryer, or they don't know if their supplier does, so that's a question you need to ask.
I also find Indian very easy (I generally get chicken tikka masala, though I always ask first to make sure the sauce isn't thickened with flour) and carry my own packets of gluten-free soy sauce in case we get stuck at a non PF Changs Chinese place - I just use it on plain rice or rice and steamed string beans. I think you can get the packets on minimus.com. If ordering Gluten Free pasta, you want to make sure they boil it in its own water.
Oh and Fine Me Gluten Free is a great app. We've discovered many out of the way excellent places on road trips this way.
Good luck - it's really tough at first, but gets much much easier. And then you feel better, so it's worth it.
I know there are many people on here who have soy intolerances in addition to Celiac, but I'm wondering if anyone else (non-intolerant) is concerned about use of soy in substitute foods, etc.
I know it's wiser to eat whole foods and not processed, but as a busy working mom and one who likes to eat gluten-free versions of what my family is eating, I admit to eating quite a bit of processed gluten-free pasta, breads, etc. As a result, I've often wondered if I've been increasing my intake of soy (estrogenic) and brown rice (arsenic) to dangerous levels, whether in soy/rice flours or other ingredients.
Well, now I'm facing a biopsy of something that may very well be the result of too much post-menopausal estrogen and I'm a bit worried that this is the due to higher soy consumption since my diagnosis 2 1/2 years ago. Has anyone experienced this? Or looked into it?
I know we're all different in how we react. One of my concerns is that my reactions generally come an hour or two after being glutened, and I fear that if someone messes up (intentionally or not) and doesn't see me running into the bathroom immediately following, that I was 'faking it'. This only reinforces their carelessness (intentional or not) for the next person with Celiac or NCGI. I tend to say, "I won't react here, but it will be very, very bad at home and for the next three weeks".