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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    Dermatitis herpetiformis (DH) is a severely itchy skin condition that often starts abruptly, affecting the elbows, knees, buttocks, scalp, and back. It usually starts as little bumps that can become tiny blisters and then are usually scratched off. DH can occur in only one spot, but more often appears in several areas.
    The condition is related to IgA deposits under the skin. These occur as a result of ingesting gluten. These deposits take a long time to clear up, even when the patient is on a gluten-free diet.
    While most individuals with DH do not have obvious GI symptoms, almost all have some damage in their intestine. They have the potential for all of the nutritional complications of celiac disease. It is believed by some GI professionals that most DH patients do indeed have celiac disease.
    It is unusual to develop DH after a celiac patient starts a gluten-free diet. About 5% of celiac patients will develop DH, either before being diagnosed or within the first year on the diet. The fact that DH can develop even after starting the diet is probably due to the long lasting nature of the IgA deposits.
    For more information see the Dermatitis Herpetiformis page.

    Scott Adams
    Karoly Horvath, M.D., Ph.D., Associate Professor of Pediatrics; Director, Peds GI & Nutrition Laboratory; University of Maryland at Baltimore: The biopsy is a small piece of tissue, such as from the inside lining of the intestine, that has been removed to look for diseases. The biopsy itself is not painful, because there are no pain-sensitive nerves inside the small intestine. An intestinal biopsy can be done in either of two ways depending on the age of the children and the tradition of the institution. Sometimes a blind biopsy procedure is performed by a biopsy capsule. This is thin flexible tube with a capsule at the tip, which has a hole and a tiny knife inside the capsule. This capsule is introduced into the intestine under fluoroscopy (X-ray) control. Alternatively, with an endoscopy the doctor can see inside the digestive tract without using an x-ray to obtain biopsies. The biopsy specimens are processed and viewed under the microscope to identify or exclude celiac disease. An important basic rule is that the biopsy should be performed safely. For a safe procedure children (and adults) should be sedated. There are two methods of sedation: unconscious (general anesthesia) and conscious sedation. During both kinds of sedation the vital parameters (heart rate, blood pressure, oxygen saturation) of patients are continuously monitored. The method of choice depends on the child.
    Conscious sedation is performed with two different intravenous medications. One of them is a sedative medication (e.g. Versed), which causes amnesia in 80-90% of children, and even older children do not recall the procedure. The second medication is a pain-killer type medication (e.g. Fentanyl), which further reduces the discomfort associated with the procedure. In addition, the throat is sprayed with a local anesthetic in older children, which makes the throat numb and prevents retching at the introduction of the endoscope.
    During general anesthesia the anesthesiologist uses sleep-gases (e.g. halothan) and intravenous medications and then places a tube into the trachea. Children are completely unconscious. This is a safer way to perform endoscopy, because the patients are fully relaxed and their airway is protected. However, the anesthesia itself has certain complications.

    Scott Adams
    The following labs have excellent reputations for such tests:
    Specialty Labs
    2211 Michigan Ave.
    Santa Monica California 90404
    Tel: 310 828-6543 or 800 421-4449
    Internet: http://www.specialtylabs.com
    The University of Maryland at Baltimore
    Attention: Karoly Horvath, MD, or Athba Hammed, Research Assistant
    School of Medicine
    Division of Pediatric Gastroenterology and Nutrition Laboratory
    UMAB/Bressler Research Building, Room 10-047
    655 West Baltimore Street
    Baltimore, MD, 21201
    410 706-1997 or fax at 410 328-1072
    University of Iowa Foundation for Celiac Disease Research
    University of Iowa Hospitals and Clinics
    200 Hawkins Drive
    Iowa City, IA 52242
    IMMCO Diagnostics, Inc.
    Vijay Kumar, Ph.D.
    IMMCO Diagnostics 
    60 Pineview Drive 
    W. Amherst, NY 14228
    Tel: (716) 691-0091 
    Toll Free Tel: (800) 537-TEST
    E-mail: IMMTEST@AOL.COM
    Immunopathology Laboratory
    Dept. of Pathology
    5233 RCP
    University of Iowa Hospitals and Clinics
    200 Hawkins Drive
    Iowa City, IA 52242
    Tel: (319) 356-2688
    Mayo Clinic
    Dr. Joeseph Murray
    Internet: http://www.mayohealth.org/mayo/common/htm/index.htm
     
    Prometheus, Inc.
    5739 Pacific Center Boulevard
    San Diego, California 92121
    Tel: (619) 824-0895
    Toll Free (888) 423-5227
    Fax: (619) 824-0896

    Scott Adams
    Lactose intolerance is frequently a side effect of celiac disease. Celiacs who eat gluten become lactose intolerant after the villi and microvilli in their small intestine become damaged, and are no longer capable of catching and breaking down the lactose molecule. The problem usually disappears when celiacs remove gluten from their diet, which allows the damaged villi and microvilli to grow back. Lactose intolerance symptoms can continue for a long time after a celiac has gone on a 100% gluten-free diet. In some cases the villi and microvilli damage can take up to two years to heal completely, but in most cases it takes between six months and a year. Most people who are lactose intolerant can usually eat goat and sheep (feta) cheeses without any problems.

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    Hello All, (I"m sorry if this is posted in an inappropriate location --- I was not sure just exactly where this subject would be most appropriately placed.) I have just started the Fasano Gluten Contamination Elimination Diet a few days ago, and I think I have a pretty good understanding of it, but I am still unclear about one aspect of it, and that is processed fruit and vegetable juices. In the Fasano Diet guidelines, it states that "100% fruit and vegetable juices" are permissi
    CyclingLady, czy ty jest Polskie?  Wow, that is too funny!  Do you make golabki also?  I never developed the knack for making good golabki somehow, but my mom makes them awesome.  Too bad we don't have any good substitute for pierogi --- I don't think anyone is ever going to make a gluten-free dough that is that thin and stretchy that still holds together. I do make a mean wild mushroom soup, from wild mushrooms that I gather and dry here in Alaska.  I used to make a pretty damned good mako
    While in retrospect it is quite obvious that I had GI symptoms of celiac disease for most of my life (I am 56 years old now), it was only after getting a bread machine in 2012 that I started to get the dermatitis herpetiformis.  Up until then, I was eating whole-wheat pasta, and wheat-containing breakfast cereals, but only rarely ever ate bread (I was picky, and only liked artisanal bread).  And then, I was suddenly eating bread four or five days a week!  And not only bread, but whole wheat brea
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