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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 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 Celiac.com Store.

The Star Ledger, Newark, Nj
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4 posts in this topic

Foods containing gluten is written about in their article. pages 27 and 33

quotes that there are 1 in 100 with celiac disease and how gluten is hidden in foods

new labeling isn't the total answer as there's no mention of barley, rye or oat

Quotes Dr. Green from Columbia and shows resources and internet sites to get more info

Not bad for an opening article on celiac disease

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It's not from the same paper, but I think it may say basically the same thing.......maybe.... anyway, I found this this morning and thought it could be what she (I am assuming) was talking about since a lot of the time the same articles get into different papers.

oh here.

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the biggest problem i run in to when reading labels are the terms "spices" and "natural flavorings" how likely is it that oats, barley or rye are used in these ingredients? if it is usually wheat in theses ingredients, the new laws would help tremendously. i'm wondering why it is still so hard to get a diagnosis if people are becoming more and more aware of celiac and it's prevalence?

christine

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