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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.

Why So Many Cross-Reactive Foods? Is There Any End To This? And Do We Know Why We Are Becoming 'allergic' To So Many Other Foods?
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10 posts in this topic

After reading the Celiac message board and plenty of Celiac medical articles, I know now that it is almost "normal" for Celiacs to be cross-reactive to corn, soy, rice, potatoes (or all nightshade plants), coffee, chocolate, sesame seeds and probably 100 other foods.

I myself have finally discovered I am corn, soy, dairy and nightshade intolerant. I also notice I experience a little inflammation and diarrhea on rice, avocados, onions, you name it. I also now seem to be allergic to most healthy greens (kale, spinach, broccoli, cauliflower, mustard greens, bok choi, and 20 others) because they make me feel EXTREMELY FATIGUED For 3 days after eating them.

I see many people are told to start rotational diets. I have been told this as well.

I understand the concept of intestinal permeability and why Celiacs are more prone to these sensitivities. I'm just wondering if we know WHY Celiacs who have been gluten-free for 10 years are still discovering they cannot eat rice, etc? Is it because almost half of Celiacs are soy, dairy and corn intolerant in the first place? And because they never removed those foods as they did the gluten, the intestinal permeability bacame worse causing more sensitivities?

Are these people ever able to eat broccoli and spinach again? Or do they forever have a reaction?

Or is the research about this disease still basically in its infancy and we really don't know if these people can ever eat rice or greens again?

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For example: Perhaps half of Celiacs can't eat ANY GRAINS? And because they keep all grains except for gluten in their diet, they become sensitive to other foods?

What is the cause behind all of these food sensitivities??

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Well, I am a believer in the leaky gut syndrome. As long as quantities of other foods are make their way into the blood stream in only a partially digested form, the body is going to recognize them as non-self and mount an attack on them as foreign invaders. Until your gut is healed this will continue, especially with continual exposure to these foods (and new ones as well) if you eat too much of them. And it is a bit of a vicious catch-22 cycle, because as we eliminate more foods our diets become more limited. We have to constantly look for different foods to add to our diet so that we don't become stuck on a mono-diet. But hey, new foods are fun, and some of them are yum. :) I almost bought some taro root yesterday, but then decided I am too busy this week to figure out what to do with it. Maybe next week :P

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The details are different, but this is exactly what I am dealing with lately too.

I have also become a huge believer that a leaking gut can change everything up. For me, I think this explains why I am suddenly sensitive to so many things that were ok for the first 10 years of being gluten free.

What have people done to successfully heal guts? I know I need to identify and avoid the offending foods. I think probiotics are helping me a lot. I have heard fermented foods can help, but could use some advice there. Without dairy or soy, I don't have the options of yogurt or miso.

Anything else I should try?

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The truly fermented cabbage is supposed to be good, not just the sauerkraut in a can. I think you can get it from a health food store. Other posters on here have touted the benefits of L-glutamine in healing the gut. You also need to make sure all your nutrients are at optimal levels - it may be a while since you had these tested.

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I used to believe that we needed to add supplements to our diets to heal the leaky gut syndrome, but I now believe there is an underlying reason why the intestines and bodies of Celiacs are not healing by itself like any other injury - efficiently and quickly. Obviously, there is a problem that everyone is over looking. As I research the topic, it is obvious that most Celiacs learn they are intolerant (not sensitive!) to corn and soy. There are so many medical articles that state that many Celiacs still have intestinal damage after adhering to a 10-year gluten free diet according to biopsies. I am beginning to wonder if Celiacs should not only avoid gluten, but also most or all grain? There is a reason people are still developing allergies and dealing with leaky gut many years after removing gluten.

Some theories:

Grains were only brought into our diet ten thousand years ago, that was ~300 generations ago. They weren't intended by nature to be eaten in such huge quantities or even in moderate quantities. The seeds are too tiny to spend all day picking up a shaft to eat the seeds all day. It would have been much more efficient to fill the diet with tubers (yams, squash, sweet potatoes, etc.) I am wondering if in the end, researchers will suggest that Celiacs avoid grains entirely?

Also, I also read that the Genetically Modified foods (foods where scientists have changed the DNA structure of a grain in a laboratory) definitely increase allergies and leaky gut syndrome. Villages where genetically modified crops were exclusively grown by Monsanto experienced a 500% increase in allergies during the grains pollination season. These genetically modified crops have increased to almost 60% of our foods in the last 10 years. Some researchers have warned that people with immune disorders and intestinal disorders, such as Celiac Disease, might be even more at risk by being affected by GM foods. These foods are so far gluten, corn, soy, sugar and some zucchinis and yellow squash. GM ingredients are basically ubiquitous. They are in vitamins, supplements, ingredients like "citric acid" and "ascorbic acid."

So I am trying to think of REASONS why the Celiacs ARE NOT HEALING. Is it the GM foods? Is it because humans were not originally designed to eat grains? Hmmm...

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I don't have any answers to these questions. But it makes me feel SO much better knowing that other people are suffering through the same problems I am. I have been to so many doctor appointments, and not any kind of specialist can find (or is willing/interested in finding out)what is wrong with me. I feel like soon I won't be able to tolerate ANY foods.

I hope we all find our answers soon.

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I don't have any answers to these questions. But it makes me feel SO much better knowing that other people are suffering through the same problems I am. I have been to so many doctor appointments, and not any kind of specialist can find (or is willing/interested in finding out)what is wrong with me. I feel like soon I won't be able to tolerate ANY foods.

I hope we all find our answers soon.

I just read about Dr. Osborne's truly gluten-free diet. He claims that we react to the gluten in ALL the grains, not just the gliadin in wheat, barley, rye. If you are desperate, I would google for more info. So far I know he says that Celiacs can't have any grains in any products or animal products from grain-fed animals. I also found a blog by a really sick Celiac who tried his diet and took blood tests throughout the diet to monitor inflammation levels. His inflammation levels went from 33 to 2. Check out his grain-free diet result:

http://www.pdxglutenfreenurse.com/2011/03/so-couple-posts-ago-i-mentioned-i-have.html?showComment=1302200288102#c1702043720466052603

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I saw a research article not long ago where they said babies who are milk intolerant and then switched to soy formula have a tendency to develop more food intolerances or allergies. So it seems like the soy causes a problem.

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I read a study where calves were given soy formula and their intestinal villi were completely destroyed. I know many Celiacs who are soy intolerant, including myself. Also, soy helps cause a lot of depression for many Celiacs.

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