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
Just thought I would add my two cents! I've been gluten-free for 5 years. In the first year I had to stay away from soy as the protein was too similar to gluten. I also had to really watch what was coming in the house, my family did not go gluten-free. If someone makes a sandwich on the counter, and you come in later and make a gluten-free one, then some of the crumbs can easily get on your food. i know from experience, that any thing cosmetic can make you sick if it has wheat in it. You really have to check everything. It seems like when you first go gluten-free that there is a grace period, perhaps it's the shock to the system not having to deal directly with the gluten... But usually, a few months in, the body is able to detect the smaller amounts of gluten in things. I now react very quickly to cross contamination, where in the beginning, I did not at all. Hang in there. It gets much easier!
For me i get similar reactions, but they aren't from gluten... If i start to feel sick with the headache, then I know it's gluten. I get the horrible gas when I consume bean flours or sorghum flour. I don't know why. Apparently the damage done to my intestines make those flours harder to breakdown. I have found that phazyme seems to work for me on controlling the gas. Hope this helps!
I agree. It took at least a year for my villi to "reactivate" after becoming gluten-free. If I accidently eat something with gluten, I have problems for at least 2 weeks after the incident. It is better to avoid the gluten!
Just for my take on this... I think you should try the gluten free oats and see how you feel. Maybe try them on a weekend when you don't have to be any where. I have been gluten-free for at least 5 years, and I have always been able to eat them. Everybody is different. That's why it is important to try things and see how you react to them. As for the flour, I use an all purpose gluten-free flour for most things. I have special mixes that I have developed after all these years of trial and error, but at the beginning keep it simple. I agree that it is hard when you want to eat like you always have and have to find substitutes, but it gets better. I have a good recipe for granola. If you would like it I'll post it! Good luck, and hang in there, it really does get easier!
Hi! I hope that all this helps... I have to agree with all the others and also add that if I eat too many Stax, I get sick also, so that may be something that you should try to avoid and see how you feel.
Also, if you were sick for a while before diagnosis, your body is very used to not having to deal with the digestion and distribution of your food. Now that you may be healing some, it is having to deal with it and that can cause some feelings that you may not have had in a while. I agree that eating in the morning and eating more regularly, avoiding fast food and over processed food will add your body as it begins to heal. I have always had a hard time eating breakfast, but I find that yogurt is good for me and I like the addition of probiotics that it naturally adds to my diet. Yoplait, light is now listed as gluten free. Also, rice chex are gluten free.... Just some ideas!
Hi... we moved to NC about 6 months ago, and I have had alot of gastro problems ever since. It has finally gotten to the point that I need to see a doc. But since I am new to the area... I have no idea who to go to. I am hoping that someone will have a doc in the New Bern/ Raleigh area in NC, who is familiar with Celiac and hopefully is well versed with food allergies as well as with ulcers.... If you know anyone or know of a service to find one... Anything would be helpful!
I've made a delicious pecan encrusted tilapia.... basically you just need really fine ground pecans, salt and pepper... roll the fish in the pecans, cook in a skillet with a little olive oil, when first side is browned, flip and then place in a 375 oven for about 10 minutes.... done! And it really is good.