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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 Stagiary

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  1. I too wonder how bad wheat is in shampoo. What if I just keep my mouth shut and carefully wash off my face and hands afterwards? When I went gluten free summer 2006, I chucked all the gluten-containing personal care items. I had used Frieda Brilliant Brunette conditioner, Alterna Hemp damage repair leave in treatment, and Aveeno body wash. I switched to Dove everything because it seemed safe. I was confident I wasn't being glutened, but now my hair looks terrible. It became hopelessly dry, limp, and dull. I've begun to do something about it, starting with cutting about 5 inches off my mane. I have a very thick head of fine straight dark brunette hair. I get frizzies when I blow my hair dry, when it's humid, and on most days ending in "y." I find that nearly every volumizing hair product has hdryolyzed wheat protein or oat protein in it. So do many "restructuring" and "repairing" products. I researched until blue in the face and then bought Alterna Life volumizing shampoo ($18) and conditioner ($20) in green bottles that look like bamboo shoots. Both use hydrolyzed pearl and silk amino acids instead of wheat, oat, or mysterious "vegetable" protein. After two weeks, my hair is starting to come back. My hair is shiny again and the frizzies are taming down, but not all the way. Unfortunately, most of the other Alterna volumizing products (life mousse and caviar volume shampoo) have wheat (and oats) in them. Ick! Instead, I'm using Cibu non-aerosol mousse ($12), which, being very light, is perfect on my fine lifeless hair. What a godsend! I've also added Alterna Caviar Treatment Conditioner ($25) once a week, but the jury is still out on its effectiveness. It uses hydrolyzed soy protein. I also noticed that Matrix Amplify gel is gluten free. I haven't tried it yet; I don't use gel much. Maybe I'll get up the courage to branch out and try a gluten-containing product soon, but it's taken 6 months for my body to come back. I don't want to sabotage my progress, and I don't want the enemy on my head! I'm gonna try to silk and soy my hair back to life.
  2. Before going gluten free, I experienced fatigue, brain fog, constipation, diarrhea, bloating, abdominal pain, and occassional dizziness. I started the gluten free diet four months ago. At my doctor's request, I began a "gluten challenge," which lasted only two weeks because my symptoms of fatigue and brain fog were so severe. I continued working out until the bitter end of the gluten challenge. Now, I have been gluten-free for six weeks. I have my mind back, but I am still tired, weak, and have diarrhea most of the time. I am obsessive about keeping the diet, so I do not think that I am consuming hidden glutens. Since I went gluten-free, I have dropped steadily from 135 to 127 pounds. It is only a few pounds, but it does not feel healthy. I can no longer workout doing anything more than a walk without fealing nausated or dizzy. Do you have suggestions based upon experience about what may be causing this and how I can get rid of it? I want to give myself every chance of getting all the way better.
  3. Nausea

    I have been gluten free for six weeks, and I am mildly naseated every morning. (Yes, I'm sure I'm not pregnant.) It comes and goes from the time I get up until a hour or so after I get to work. I can eat breakfast without gagging. By lunchtime, I'm fine. I was nauseated at random intervals before going gluten free, but now it's very regular. I get very nauseated when I try to workout. I never vomit, but I feel like I'm going to explode. Until that subsides, I'll just walk instead of doing a real workout. This symptom is new since I went gluten free. Last week, I could swear that my friends' beer breath nausated me. The jury is still out on that one. But I felt bad while standing in the bar drinking my water, and I felt better when I left. LOL.
  4. Alcohol hits me a lot harder than it did before I went gluten free in May 2006. I feel the effects of alcohol faster, and I feel bad after one drink, though neither glutened nor hungover, for about a day. On Friday night, merely sharing a room with beer drinkers was enough to make me feel queasy and tired. Maybe that's psychological. I have my first appointment with a gastroenterologist next week, and I plan to ask her about it then. Indeed, I waited four long months for this appointment. It better be good. I really miss vodka martinis, cosmos, and red wine. I am afraid to return to Belvedere (from rye) or Grey Goose (from wheat). I can't find a potato vodka that doesn't end up tasting like cough syrup. I'm excited about Ciroc, a French vodka made from grapes. I had one really good dirty martini made from Ciroc before I decided to forego alcohol pending celiac healing.
  5. To me, "accurate results" means true positive or true negative and not false positive or false negative. I have felt a lot better on the diet, and that probably means I'll stick with it no matter how the test results come out. I can't do my job feeling the way I did before. I get paid to think and I can't think straight when I have gluten induced brain fog. I want to know for sure that this is the problem and the whole problem. If there's something else I can treat, I want to know that I should be looking for it. In addition, I need more data in order to persuade my family to get tested. None of them has symptoms, and they are unlikely to go through the trouble of testing unless there's concrete evidence that they are at risk. Finally, my husband only halfheartedly accepts that I have gluten intolerance/celiac disease. I want him to join me in accepting that I have it. Thank you to all who responded. I appreciate your help. Please be well and take care. FYI, I have an appointment with a gastroenterologist in 9/20. Hopefully, answers are near.
  6. 1) Can anyone recommend a family physician that I could see in the Virginia/West Virginia area that would provide a referral to a gastroenterologist? 2) How long do I need to be on a gluten filled diet in order to provoke measurable consequences? I have been on a gluten free diet for two months. I did a food elimination diet to identify the foods that trigger my IBS. Somewhat ignorantly, I included gluten in the rotation of food substances that I eliminated. That was the first thing that made me feel better. I have been gluten free ever since. After going gluten free, I immediately consulted my family physician, who believes based on the diet evidence that I have celiac disease. However, the doctor has been ineffective in getting an appointment with a gastroenterologist even though she agrees that such a referral is the right course of treatment. Based on recommendations from this site, I contacted Sheila Crowe of UVA hospital, and her office indicated that they would accept me with a referral. Now, I am leaning on my family doctor's office to make that referral. Because my family physician doctor's office is dragging its feet, I may need to see another family doctor with greater motivation or resources. I live in Charleston, WV. I move to Washington, DC on August 5, 2006. I am happy to drive as far as Roanoke, Richmond, Louisville, Columbus, or Charlotte to get to a family doctor who will follow through on making referrals. If I am able to get an appointment with a gastroenterologist, I want to be tested for celiac disease and receive accurate results as soon as possible. If I don't have celiac disease, I need to move on in my pursuit of feeling better. I want to be in testable condition on the day of my visit. So, for how may days/weeks prior to the visit should I eat gluten containing foods?