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
I think having a gluten intolerance can actually make you a more interesting date because you have to think of other things to do besides eat in a restraunt. If it's nice outside you could go for a picnic in the park, see a game, or even just walk around in a nice area of the city. If the weather is terrible you could go see a movie, or a show, or an indoor game. The trick is to think of things YOU like, bring your own food and have a firm but relaxed attitude. Also, if you can't already cook, learning how to (Gluten-free) is really a worthy investment. The truth is no one likes a date to feel pressured and as long as you're not fretting or focusing on your gluten intolerance, avoiding a formal dinner may actually make a date seem less like an interview.
If it's too much for a man just to do something different on a date he's probably a stick-in-the-mud anyways. If you are still having health or psychological issues related to your gluten intolerance always take care of those before re-entering the dating scene or getting into a relationship. If you do and something goes wrong it will be too easy to blame it on your diet and that will only foster resentment.
If you are ready to start dating, the key is not to let anything phase you. Think of the details ahead of time so you aren't preoccupied on the date. When a man asks you out try suggesting an activity first, or if he already has and it will be a problem for you, cheerfuly suggest an aternative. Remember that men take women out to dine in order to spend time with them and NOT a glass of wine and a veal cutlet.
Good luck (even people without gluten intolerance need that!)
As a child I developed "allergic shiners" do to my un-diagnosed, un-treated celiac disease. When I went on the gluten-free diet a couple years back they improved, but did not completely go away. I was wondering if anyone else has had this experience, or if they have compeltey gone away for anyone. This is partly an issue of vanity, but I'm also wondering if I may be reacting to somwthing else too (although not as severely as gluten.)
I have been looking for a ricotta cheese that does not contain gluten, but I know they are made with vinegar so I contacted Sargento. They were very helpful and to the point.
* * * * * * * * * *
Thank you for your question. We're pleased to tell you that most
Sargento natural cheeses should be acceptable to a gluten-free diet.
There are, however, a few exceptions.
There is wheat gluten in Sargento Blue Cheese. Sargento Imitation
Mozzarella Shredded Cheese contains a modified food starch that may
contain gluten. Those on a gluten-free diet should also not eat the
following Sargento Snacks: Cheeze and Sticks, Cheeze and Pretzels,
Cheeze and Crackers, Strawberry and Sprinkles, Chocolatey Chip, or
You will notice that we use microcrystalline cellulose, calcium
carbonate, or potato starch as anti-caking agents on our shredded
cheeses. When added to shredded cheese, they prevent the shreds from
Microcrystalline cellulose is a white, odorless, tasteless, totally
natural powder made from cellulose, a naturally occurring component of
most plants. Calcium carbonate and potato starch are also natural
ingredients. None of these anti-caking agents is derived from wheat,
rye, oats or barley; therefore, they are acceptable to a gluten-free
The source of vinegar in Sargento Ricotta Cheese can vary; however, it
is triple distilled, and, to the best of our knowledge, no gluten is
We hope this information is helpful. If you have questions about how
products may affect your medical condition, we suggest you discuss this
information with your physician.
* * * * * * * * * *
I know distilled is supposed to be okay, but I just can't bring myself to trust it, so I'm going to do things like my great grandma and make my own ricotta. You know, as much as she wouldn't have understood gluten intolerance, she would have liked that it has forced me to do things in the old way.
I think it's amazing how stubborn and insulting people can be.
My father is a health nut so I thought for sure he'd understand, so I sent him information about gluten intolerance. Later when I was visiting him I must have (suprise, suprise) gotten a little gluten contamination. I didn't have terrible reactions, but when I mentioned it he suggested that maybe I'm not getting enough vitamins since I don't eat wheat anymore and maybe the minor discomfort that comes with eating gluten is a worthy sacrifice in order to get my vitamins!
I had to come to the conclusion that he was a complete idiot and he had managed to hide it from me all these years...
OR that Mr Manhattanite Health Freak himself didn't even read what I had sent him because he had written it off as a FAD DIET!
I love my father, but boy I could of thrown him in the East River when he said that!
And and to make it that much more irritating, I really think that both, one of his best friends and HIS FIANC
Has anyone had problems with Lundberg farms products? I know they do use quite a few spices in their chips and rice cakes and it just seems like it would be difficult to keep track of the "gluten-free" status of all of them.
Are there any other "safe" products that you've had problems with? I'm about to go on a trip and I will probably have to add quite a few prepackaged, "gluten-free" products to my diet at once so I'd like to know what to be weary of ahead of time.
It's good to know that I'm not the only one. I don't usually mention celiac to anyone unless they ask. I've had a few people blow up at me just for mentioning they might want to get tested. I know the diet may seem difficult to people because gluten is everywhere, but I don't understand how they wouldn't jump at any chance to naturally correct or improve their health especially with some of the awful symptoms they have. I certainly did!
I've had several people ask me about my diet and then tell me gluten intolerance didn't make any sense and was impossible. Sometimes it really makes me mad, but then I remember that 500 years ago the earth was flat and the center of the universe. I guess all things change with time....er, I hope.
It may just be my imagination, but I find myself seeing and meeting people with glaringly obvious Celiac symptoms everywhere I go. It's really difficult for me to see so many people with what seems like Celiac not only remain ignorant of it's existance, but also give me a hard time about my adherance to the gluten-free diet (Rrrrg people! It's hard enough as it is!)
I know statistical projections say one in every 130, but to me, it looks to be about...oh I don't know...HALF!
Okay, maybe that's a bit much, but I do think it's more than the current projections state. Perhaps it's just a big jumble of different food intolerances, poor dietary habits and all of the pesticides and hormones in conventional foods that makes people look, act and feel the way they do. Still, I can't help but wonder.
Does anyone else feel the same way, or is it just me?
AntiGluten, it looks like you might have stopped checking this already, but I'll put in my two cents anyway.
I am also 19, have been off gluten for 2 years and live with my mother while attending trade school. My Ma is also gluten intolerant so our house is gluten-free and there aren't any poisonous crumbs around to hijack our dinner plates.
That being said, I still get contaminated food sometimes (even when it says "gluten-free".) If I have eaten "dirty food," that is, food with gluten in it, I know by the next morning because I wake up looking like the un-dead. Small children run from me and so they should.
On the bright side, I have figured out how to minimize the monster effect when I accidentally ingest. I feel better much faster if I take enzymes, sleep ten hours a night, and drink more water. I think I prolonged the healing process for a while by sleeping to little.
I have a love/hate relationship with this whole thing. I'm healthier than ever and I'm a better cook than ever, but I do have the occasional, really, really bad day.
I know how you feel.
I am 19 and have been gluten-free for over two years now and I am still healing. I am actually steadily loosing weight and gaining muscle and the texture of my skin and hair has improved tremendously. Speaking of hair, gluten IS often in shampoos, conditioners, soaps, lotion, makeup, nail polish etc and YOU DO HAVE TO BE CAREFUL (not paranoid) and make sure all of these items are safe for use.
You should also consider other intolerances, but it can take a while before you really begin to see changes. Also, know that some people feel worse before they feel better since the body can go through a sort of withdrawal period, as happened to me.
I would avoid mainstream products altogether for a while and really do your research as to what is okay and what is not. As far as makeup, toiletries etc. are concerned I've had some success with Burt's Bees, Tom's of Maine and Johnson & Johnson (baby shampoos,) but I always contact the companies for a list and a statement before I use anything since they do make some gluten containing products.
My general rules for food are as follows:
-If it don't say "gluten-free" don't eat it. That applies to anything prepackaged. Sometimes companies won't put it right on the label, but have it on their websites instead; look around.
-Still eat healthfully. You can be completely gluten-free and still be unhealthy if you don't eat regular well rounded meals and snacks.
-Be VERY cautious if eating out. It's best to bring a little something with if you go out with friends and stick to wine and water. Otherwise it's Russian Roulette.
-Be festidious about crumbs. They're not as innocent as they look and they can't be killed like a germ so avoid them like they're worse than the plague.
-Stand up for yourself. Don't let people talk you into eating anything. You wouldn't drink diluted bleach because someone told you it was lemonade.
-Don't worry about how you appear to others. Thirty years ago people were laughing at people who were allergic to peanuts; thirty years from now we'll be laughing at the people who laughed at us.
-Act nonchalant. Act as carefree as possible while still being mindful.
-SHARE with others. Find some gluten-free foods or products you like and share them, normally, with others. It can really help others accept your dietary needs.
-"When in doubt leave it out"
Good luck (and as far as gluten in concerned: Good riddence!), Solveig.
Thanks for the advice. I did go out and buy enzymes although, not the one you mentioned, but I'll certainly look into it. I also went and got a massage which I think may be helping flush out my system (I actually felt a little nautious after it.)
It would be great if there was some way to recover more quickly, but a good thing is that each time I accidentally ingest gluten my reaction has been less and less debilitating.
Does anyone know of any ways to speed recovery after contamination? For example: Should a person eat more fiberous vegetables to flush the system? More protein? Should they just eat less?
I am self diagnosed and follow a very strict (and healthy) gluten-free diet, but very occasionally a hidden source of gluten will find its way on to my plate. Because I have a very simple diet it has been fairly easy for me to identify and eliminate sources of contamination, unfortunately my symptoms can linger for a while afterward, sometimes up to two weeks. My reaction usually comes on over a three day period beginning with under-eye circles, inability to focus, fatigue, irritability, a feeling of pressure in my sinus area and finally un-abating hunger and water retention. A few years back these symptoms were also accompanied by gastrointestinal problems i.e. gas, constipation, oily or loose stools, but I haven't had problems with that for a while.
I can imagine that it would be advisable to drink more water, but if anyone has any advice that extends beyond common sense I would greatly appreciate it.