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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.

What's The Best Way To..
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What is the best way to eliminate CC in my kitchen if my family isn't gluten-free? I feel like I need to clean the entire kitchen and ziplock bag everything that may contain gluten..or maybe ziplock all my gluten-free stuff. My mom got me gluten free granola..and put it in the baking cabinet where there's loose flour and everything. Everyone is so messy with their bread crumbs so I have to Lysol the counter before I make anything and rewash anything that I'm going to use. The fridge makes me paranoid as well. I'm going crazy!! Any tips/words of encouragement appreciated! :D

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i don't even bother making stuff on the counter. I've pretty much gone to making stuff on plates and such because a certain family of mine does not know how to clean up their messes :angry:

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I live in a family of 5, I'm the only gluten-free one.

The top shelf of the pantry, the fridge, and the freezer are "mine" - gluten-free stuff only. Any muffins, cookies or whatever in smaller ziplocs are mine in there - the gluteny stuff is always in big freezer bags. I label my stuff "gluten-free" anyway.

All the counters are mine (gluten-free) - I bought an island at walmart with drawers that is across the kitchen and that's where everything gluteny is. In the drawers are the gluten measuring cups, mixing spoons, plastic containers (a different brand than my gluten-free ones). All gluten sandwiches are made on the island.

It's not perfect - the sink is a mix up of gluten & non gluten dishes, the cloth I clean with can be mixed up too. But cutting boards, strainers, measuring cups & large utensils, fry pans, are all separate. It works pretty well.

I use a lot of plastic containers for food for work - but they are all different than the one DH or the kids use & everyone knows whose is whose.

Oh, we have two toasters too - one on the island, and mine on the counters. I even put a gluten-free label on my toaster (we do have company once in awhile). Be firm but figure out your own system - it is so worth it - I was getting contaminated a lot.

FWIW, I am the cook & shopper in the house so I can keep pretty good control on things - and I'm not a happy camper when I get glutened - EVERYONE knows that, haha !

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We have a "bread" counter for the gluteny bread & crackers. I use red for stuff that is for gluten-free use. I put red duct tape on my PB & butter tub. I have red cooking utensils, red colander, red cutting board, etc. I have plastic containers with red lids. I use plastic baggies and will write on them my name if its only for me. I write "not gluten-free" on baggies of stuff that has been cc'd that should be gluten-free (like a bag of cheese slices someone forgot & touched after the bread).

Because most stuff is gluten-free, I don't put red tape on everything like the milk, cheese, etc. We get sandwich stuff out & put it on a plate first then get the gluten bread. Or I plop it on for them if we are all making sandwiches together.

If the folks in your house won't becareful like my family, I would suggest getting the colored tape & sticking it on everything that is for you only. Seal anything gluten-free that is open in baggies or containers with your colored tape. Maybe you could have a section or big box for your stuff only? If they miss bright red, pink or green tape on the top, they need to get an eye exam or they are just the rudest & meanest people ever! You can tell them I said that! ;)

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Forgot -

If you are newly gluten-free, it is not recommended that you eat oats, even gluten-free ones. It appears that about 10% of celiacs re-act to oats like gluten. It is recommended that you not try them until you have healed. I have seen it said that is 6 months to 2 years.

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Thanks everyone! I am definitely going to try the color coding..that should make it simple enough for other people to understand..hopefully ;)

As far as the oats go, I am definitely not eating them for awhile..just sticking to whole foods for now!

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    • Weird Reaction
      I think, if all this is caused by glutening, it could be that it takes a while to work its way out of your system. I should explain about what I said about organic broccoli.   I don't have a problem with organic food,  in fact, I buy organic milk and carrots all the time, but I don't want to try organic broccoli in case it is the broccoli that is the problem, not the insecticide.    I meant to ask, are you a coeliac or is it non-coeliac gluten intolerance that you have?   I wonder what sort of support you get in Australia for these conditions once diagnosed?   Here in the UK I think the understanding is that if new gastro symptoms have lasted for more than six weeks it needs to be investigated.   I have found this very helpful advice because I do get odd twinges of pain and sometimes changes in bowel movements (sorry if tmi) but they rarely last more than a couple of weeks.   If they do persist I mention it to my gastroenteroligist and he follows it up.  I recently had a sigmoidoscopy for left sided pain and they found nothing.  Turns out it was to do with lactose intolerance, but I always imagine the worse!    
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    • Will my doctor test me? So many symptoms...
      Hi! I was hoping some of you might be able to tell me if my symptoms seem like good reason to be tested for celiac disease... I actually asked my doctor to test me (years ago) and she told me she would not test me because the test is expensive... However, I am now desperate to figure out how to manage my health issues and am willing to find a doctor that WILL test me if my symptoms seem to point to celiac...Here they are:
      I have been diagnosed with all of the following over the last 12 years (I am 22 years old, and have always been a healthy weight/slightly underweight, and quite active):
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    • Weird Reaction
      Yes, I was surprised about the MSG in broccoli as well. I just had a quick look now as I couldn't remember where I had read it but some mushrooms have it to. A Google search will bring up a few things. I always just thought MSG was an artificial food enhancer!! Insecticides are still a big possibility though. Why do you not want to try organic? We buy organic when we can and fruits and veges that are in season are usually the best and cheapest.  Thank you for the link, Cristiana. Very helpful. I have an appointment with my Naturopath in a couple of weeks and going to have a blood test done before that. She is excellent. Very knowledgeable and loves her work. Until then I'm not taking any supplements. I generally eat pretty well anyway so we'll see what she says. In the past I have used B12 injections (aka Neo Cytamen) which I found much better and safer than taken orally and very cheap. The energy boost was very noticeable. I didn't know it helped with anxiety though. She has also had me on Magnesium, Probiotics and Vitamin D3 and I also make my own Liver Tonic (Milk Thistle, Dandelion Root Powder, L-Glutamine, Taurine and Choline Bitartrate) which I use from time to time for a quick detox. Too much of anything can be bad but I think iron can be not real good in large amounts. Deficiencies can be related to gut health and/or competing for absorbtion with something else you may be taking I found. I'm no expert though but just a few things I've picked up during research. My normal GP told me to just eat some more red meat but I want to speak to my Naturopath first before supplementing. Her knowledge on nutrition is a bit more up-to-date.  I was just sitting there at lunch today after feeling great all morning and had a "weird feeling" come over me. Just a not quite right feeling. Very hard to describe and nausea seems to have returned to. It's funny that as I get older any little thing I get I seem to think it's life threatening even though all the tests I get back say I'm in good health. I guess that's part of that dread and doom and gloom feeling I mentioned earlier. Wish that would go away.  
    • Gluten and panic attacks
      There are great gluten-free pizza crusts out there, as well as good dairy free cheese. I find the key is to add good toppings, e.g. meats, carmelized onions, other veggies, white anchovies. Life goes on. Congrats. Hope the good feelings keep up. 
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