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      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    R.O.C.K. (RAISING OUR CELIAC KIDS) - NATIONAL CELIAC DISEASE SUPPORT GROUP


    Danna Korn

    R.O.C.K. Raising Our Celiac KidsDanna Korn founded R.O.C.K. in 1991 after her son, Tyler, was diagnosed with celiac disease. It has grown to international proportions, helping families all over the world deal with the unique challenges of raising a child on a gluten-free diet. When children are diagnosed with celiac disease at an early age, they usually have a severe intolerance to gluten, and are often extremely sick when ultimately diagnosed. Most parents share horror stories of visiting several doctors before finally arriving at a diagnosis, and are frustrated, exasperated, and angry, yet relieved to finally have a direction in which to turn. Sometimes it helps to talk about it, and it always helps to have some guidance when initially diving into the gluten-free diet.


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    Raising Our Celiac Kids is a support group for parents, families and friends of kids with celiac disease or gluten intolerance. We welcome families of autistic kids involved in a gluten-free/casein-free dietary intervention program. We concentrate on dealing with the unique challenges that we have, including:

    • Finding "fun" gluten-free treats for kids
    • Menu ideas for school lunches, quick dinners, and sports snacks
    • Helping the kids to take responsibility for reading labels, cooking and planning/preparing food
    • How to prepare for unexpected birthday parties and food-oriented activities at school, church, and elsewhere
    • Halloween, Easter, and other special days - how do we include our kids safely?
    • Educating day-care providers and teachers - without burdening them
    • Dealing with grandparents, babysitters, and "helpful" friends who offer gluten-containing foods to our kids
    • Ensuring our kids won't cheat, and what to do WHEN they do
    • Sending kids away to camp, friends' houses, and other times when we're not around to help
    • The psychological impact of growing up with celiac disease (peer pressure, teenage years, and more)

    What do R.O.C.K. chapters do?
    R.O.C.K. chapters have R.O.C.K. parties! How often you meet will be up to you and your chapter members, but we suggest meeting every two months to start; you can judge from that point whether you'd like to meet more or less often. We'd like to eventually have a chat room, where local chapters can talk to each other or with other chapter members. (In the meantime, people can chat at http://groups.yahoo.com/group/CeliacKids).

    What goes on at a R.O.C.K. party?
    R.O.C.K. parties are for the kids and the adults. The kids enjoy gluten-free food and play, while the parents exchange new-product information, questions and concerns, and anything that they feel is pertinent. You may invite speakers (child psychologists, pediatricians, pediatric gastroenterologists, dietitians), and even provide entertainment (clowns, face painters, toys) for the kids. Remember your community centers - they often have teenagers who will entertain the kids - for free!

    Remember, you may have just a few families at first, but "build it and they will come" - keep it in mind!

    Should I start a R.O.C.K. chapter or do something on my own?
    I don't personally profit from any R.O.C.K. activities, so it doesn't benefit me either way. My vision for R.O.C.K. is to provide accurate, supportive information to families of gluten-free kids to make their lives easier and their kids' lives more enjoyable. The more cohesive we are, the more credible we are to new members, vendors, and the gluten-free community as a whole. If you decide to pursue a group on your own, I sincerely wish you the best of luck and hope you'll ask me for help in setting up your group if you need it.

    If there isn't a R.O.C.K. chapter in your area yet and you're interested in starting one, 
    please contact Danna Korn at danna@dannakorn.com.

    R.O.C.K. Chapters in the United States

    Alabama

    Support Group - Mobile
    Contact: Marilyn Taylor
    ROCK’n Mobile, Alabama
    Tel: (251) 633-3528
    E-mail: Taylor6211@bellsouth.net

    Slocomb - Support Group
    Contact: Nichole Alexander
    E-mail: mamma_hen3@hotmail.com
    Tel: (334) 886-7150


    Alaska

    Chugiak - Support Group
    Raising Our Celiac Kids (R.O.C.K.) - ROCK'n Alaska 
    Contact: Debbie Saddler 
    Chugiak, AK 99567 
    Tel: (907) 688-6879 
    E-mail: alaskadebbie@gmail.com


    Arizona

    Gilbert - Support Group
    Raising Our Celiac Kids (R.O.C.K.) - Gilbert Chapter 
    Contact: Deanna Frazee
    Gilbert, AZ
    Tel: (480) 641-8821
    E-mail: deannafrazee@hotmail.com

    Phoenix - Support Group
    Greater Phoenix R.O.C.K.
    Contact: Lisa Potts
    Email: phoenixceliackids@gmail.com
    FB Page:  facebook.com/PHX.ROCK
    Phone: (858) 442-5956
    E-mail: lisa.potts4911@gmail.com
    Internet: www.phoenixrock.org

    Tucson - Support Group
    Raising Our Celiac Kids (R.O.C.K.) - Tucson Chapter
    Contact: Liz Attanasio
    Tel: (520) 877-9181

    Tucson - ROCK'n Tucson
    Contact: Shelli Hanks 
    Tucson, AZ 85750 
    Email: TucsonROCK@comcast.net
    Tel: (520) 577-0774

    Arkansas

    Fayetteville, AR 
    Melanie Faught 
    Fayetteville, AR 72704 
    Tel: (479) 582-9232 
    E-mail: melaniefaught@cox.net


    California

    Conejo Valley - Support Group
    ROCK'n Conejo Valley
    Contact: Melissa Riches
    Westlake Village, CA 91361
    Tel: (818) 706-0197
    E-mail: melissa.riches@sbcglobal.net

    Danville - Support Group
    Contact: Ann Reigelman 
    Raising Our Celiac Kids (R.O.C.K.) - Danville Chapter
    Danville, CA
    E-mail: areigelman@yahoo.com

    Lake Balboa - Support Group
    Contact: Melissa Gray
    Raising Our Celiac Kids (R.O.C.K.) - Lake Balboa Chapter
    Tel: (818) 510-0534
    E-mail: Melissagray808@gmail.com

    Los Angeles - Support Group
    Contact 1: Amy Harley
    Tel: (818) 249-2432
    E-mail: harleyhome@earthlink.net 
    Contact 2: Cheryl Cohen
    Tel: (818) 784-4516
    E-mail: cohencheryl@yahoo.com

    Moreno Valley - Support Group
    Contact: Kellee Shearer
    Raising Our Celiac Kids (R.O.C.K.) - Moreno Valley Chapter 
    10034 Snipe Circle 
    Moreno Valley, CA 92557 
    Tel: (951) 242-8448
    E-mail: Treshearer@aol.com

    Orange County - Support Group
    Contacts: Randi Leinen
    Raising Our Celiac Kids (R.O.C.K.) - Orange County Chapter
    E-mail: RMLeinen@aol.com

    ROCK’n Orange County, CA
    Contact: Drew Grant
    Tel: (949) 257-6349
    E-mail: orangecountyrock@gmail.com 

    Palo Alto - Support Group
    Contact: Kelly Velez or Debbie Duncan
    Bay Area ROCK
    E-mail: kellyvelez@comcast.net
    Tel: (650) 303-8409
    E-mail: debbie@debbieduncan.com 
    Tel: (650) 494-6959

    San Diego - Support Group
    Raising Our Celiac Kids (R.O.C.K.) - San Diego Chapter
    Contact: Brenda McDowell
    E-mail: sdrockchapter@gmail.com

    San Francisco - Support Group
    Contact: Lisa Palme
    Raising Our Celiac Kids (R.O.C.K.) - San Francisco Chapter
    E-mail: palmer@smccd.net

    Sebastopol - Support Group
    ROCK North Bay Chapter
    Contact: Jennifer Iscol
    Sebastopol, CA 95472
    Tel: (707) 824-5830
    E-mail: iscol@aol.com

    Visalia (Central) - Support Group
    Contact: Shannon Williams
    Tel: (559) 741-1671
    Visalia, CA


    Colorado

    Peyton - Support Group
    ROCK’n Peyton, CO
    Crystal Brauer
    Tel: (719) 494-8590 
    E-mail: Brauer.family@yahoo.com

     


    Connecticut

    Raising Our Celiac Kids (R.O.C.K) Fairfield County CT
    Contact: Karen Loscalzo/ Monika Lazaro/ Carolyn Caney
    E-mail: rockfairfieldcounty@gmail.com 
    Internet: www.ROCKFairfieldCounty.com  

    Simsbury - Support Group
    Raising Our Celiac Kids - R.O.C.K. - Simsbury Chapter 
    Contact: Mark & Tracy Saperstein 
    Tel: (860) 651-4857
    E-mail: mtbahs@comcast.net

    Waterford - Support Group
    Raising Our Celiac Kids - R.O.C.K. - Waterford Chapter 
    Contact: Donna Kensel
    Waterford, CT
    E-mail: CtCeliacKids@aol.com


    District of Columbia (Washington D.C.)

    District of Columbia - Support Group
    Contact: Linda Hickman
    Northern VA/Washington DC R.O.C.K.
    Tel: (410) 290-5224
    E-mail: hickman68@verizon.net


    Florida

    Apopka - Support Group
    Contact: Deborah Pfeifle
    Raising Our Celiac Kids (R.O.C.K.) - Apopka Chapter 
    Apopka, FL 32712
    Tel: (407) 880-6104
    E-mail: dpfeifle@earthlink.net

    Coral Springs/Palm Beach - Support Group
    Contacts: Janna Faulhaber and Stacey Galper
    Raising Our Celiac Kids (R.O.C.K.) - Coral Springs/Palm Beach Chapter
    Tel: (954) 255-7855 
    E-mail: Staceynagel@paxson.com

    Odessa (Tampa) - Support Group
    Contact: Terri Willingham
    Raising Our Celiac Kids (R.O.C.K.) - Odessa Chapter

    Orlando - ROCK'n Celebration - Support Group
    Contact: Rose Parvaz
    Celebration, FL 34747
    E-mail: rose.parvaz@celebration.fl.us

    Palm Beach gardens - Support Group 
    ROCK'n Palm Beach Gardens
    Contact: Kimberly Wade
    Palm Beach Gardens, FL 33418
    E-mail: tkcrw@comcast.net
    Tel: (561) 625-9005

    Tampa - Support Group
    Contact: Melissa Ransdell
    Raising Our Celiac Kids (R.O.C.K.) - Tampa Chapter
    14521 Nettle Creek Rd.
    Tampa, FL 33624
    Tel: (813) 265-8105


    Georgia

    Atlanta - Support Group
    Contact: Jeff Lewis, M.D. 
    Children's Center for Digestive Health Care 
    Raising Our Celiac Kids (R.O.C.K.) - Atlanta Chapter
    E-mail: jlewis@ccdhc.org


    Illinois

    Chicago - Support Group
    ROCK'n Chicago
    Contact: Alexandra Vavouliotis
    Tel: (847)-962-7244
    E-mail: alexvav24@mac.com

    Dekalb - Support Group
    Contact: Audrey O'Sullivan
    Raising Our Celiac Kids (R.O.C.K.) - Stillman Valley Chapter
    Dekalb, IL
    Tel: (815) 756-2606
    E-mail: Audrey08@aol.com

    ROCKn DuPage & Cook County
    Aleksandra de Leon -DuPage County
    E-mail: aleksandra.deleon@gmail.com 
    Tel: 630-745-7429
    Ilene Harris- Cook County
    E-mail: isf27@yahoo.com 
    Tel: 847-222-9950

    Moline - Support Group
    Contact: Lesley Lamphier
    ROCK'n Illinois (Moline) 
    Moline, IL 61265
    Tel: (309) 736-1507
    E-mail: celiackids@mchsi.com

    Springfield - Support Group
    Land of Lincoln Celiac Support Group
    Contact: Joyce Hall
    Raising Our Celiac Kids (R.O.C.K.) - Springfield Chapter
    Springfield, IL

    Washington - Support Group
    Heart of Illinois Celiac Kids 
    Contact: Samantha Young
    E-mail: info@hoiceliackids.com


    Indiana

    Henryville - Support Group
    Contact: Kristie Williams
    ROCK'n Indiana (Henryville) 
    Henryville, IN 47126
    Tel: (812) 294-1179
    E-mail: kristiewilliamsrn@hotmail.com

    Indianapolis - Support Group
    Contact: Kelly Kurzhal
    ROCK’n Indianapolis
    Indianapolis, IN  46217
    Tel: (317) 697-4933
    E-mail: kellykurzhal@hotmail.com

    Mooresville - Support Group
    Contact: Cindy Holder
    Raising Our Celiac Kids (R.O.C.K.) - Mooresville Chapter
    375 E. Countyline Rd.
    Mooresville, IN 46158
    Tel: (317) 831-9871
    E-mail: Holders2@comcast.net


    Iowa

    Des Moines - Support Group
    Contact: Lindsay Amadeo
    Raising Our Celiac Kids (R.O.C.K.) - Des Moines Chapter
    Des Moines, IA 
    E-mail: llamadeo@yahoo.com

     


    Maryland

    ROCK'n Maryland
    Contact: Steffani Mykins
    Tel: (410) 626-1958
    E-mail: stfine@comcast.net

    ROCK’n Maryland
    Contact: Lindsay Moe
    Mt. Airy, MD 21771
    (443) 799-3432
    E-mail: lindsaymoe@ymail.com 

     


    Massachusetts

    Longmeadow - Support Group
    ROCK'n MA
    Contact: Christie Freda
    Longmeadow, MA 01106
    E-mail: cfreda126@comcast.net
    Tel: (413) 567-5748

    Somerset - Support Group
    Contact: Stacey Nasrallah
    ROCK'n Somerset (MA)
    Somerset, MA 02726
    Tel: (508) 674-6211
    E-mail: info@somersetrock.org 
    Internet: http://www.somersetrock.org


    Michigan

    Ann Arbor - Support Group
    Contact: Anne MacDougald
    ROCK’n Michigan
    E-mail: anniemacdougald@gmail.com

    Macomb Township - ROCK'n MI Support Group 
    Contact: Kimberly Fanelli
    Macomb Township, MI 48044
    Tel: (586) 226-8480
    E-mail: kfanelli@mac.com

    West Bloomfield - Support Group
    Contact: Gail Smoler
    Raising Our Celiac Kids (R.O.C.K.) - West Bloomfield Chapter
    4358 Strathdale Court
    West Bloomfield, MI 48323
    Tel: (248) 851-9451 
    E-mail: GailS63@aol.com


    Minnesota

    Minneapolis/St. Paul Support Group
    Contact: Lynda Benkofske
    Raising Our Celiac Kids (R.O.C.K.) - ROCK-Minneapolis/St. Paul Chapter
    15470 County Rd. 35
    Elk River, MN 55330
    Tel: (763) 263-7679
    E-mail: ljbenkof@ties2.net


    Mississippi

    Columbia - Support Group
    Contact: Beth Broom
    Raising Our Celiac Kids (R.O.C.K.) - South Mississippi Chapter
    50 Wilks Road
    Columbia, MS 39429 
    E-mail: sbroom@dixie-net.com


    Missouri

    O'Fallon - Support Group
    Contact: Beth Anne Miller
    7264 Sweetcider Lane
    O'Fallon, MO 63366 
    Tel: (636) 294-2037
    E-mail: Frankbethm@aol.com


    Montana

    Billings - ROCK'n Montana Support Group
    Billings, MT 59102
    Contact: Perrin Grubbs
    E-mail: perrin@bresnan.net
    Tel: (406) 655-7897


    Nevada

    Reno - Support Group
    Contact: Carrie Owen
    Raising Our Celiac Kids (R.O.C.K.) - Reno Chapter 
    Tel: (775) 857-2708
    E-mail: Renorockgroup@yahoo.com

     


     

    New Hampshire

    Manchester - Support Group
    Contact: Michelle Ouellette
    ROCK'n New Hampshire
    Manchester, NH 03102
    Tel: (603) 627-1831
    E-mail: rocknh2006@gmail.com

     


     

    New Jersey

    Blairstown - Support Group
    Contact: Marla Benson
    Raising Our Celiac Kids (R.O.C.K.) - Blairstown Chapter
    Blairstown, NJ
    MBenson890@aol.com
    (808) 362-7752

    Freehold - Support Group
    Contact: Elissa Carlin
    Raising Our Celiac Kids (R.O.C.K.) - Freehold Chapter
    Marlboro, NJ 07746
    Tel: (732) 252-8309
    E-mail: ElissaC75@aol.com

    Morristown - Support Group
    ROCK'n New Jersey
    Contact: Andrea Kitzis Smith
    Morristown, NJ 07960
    Tel: (201) 965-7309
    E-mail: akitsm@att.net

    Short Hills - Support Group
    Contact: Ellie Fried
    Raising Our Celiac Kids (R.O.C.K.) - North Jersey Chapter
    Tel: (973) 912-0253


    New Mexico

    Albuquerque - Support Group
    Contact: Traci Shrader 
    Tel: (505) 450-1156
    E-mail: tashrader@msn.com


    New York

    Auburn - Support Group
    R.O.C.K.'n Auburn
    Contact: Nicki Hai
    Tel: (315) 252-2764
    E-mail: jnhai@roadrunner.com

    Glens Falls Region - Support Group 
    Contact: Lisa Fox
    Lake George, NY 12845
    Tel: (518) 668-5838
    E-mail: fox_lisa@hotmail.com

    ROCK’n Hudson Valley, NY
    Contact: Terresa Bazelow
    Thompson Ridge, NY
    Tel: (845) 609-7432
    E-mail: HVNYROCK@aol.com

    Long Island - Support Group
    Contact: Christine Lauria
    East End Raising Our Celiac Kids (R.O.C.K.)
    E-mail: eastendrock@yahoo.com
    Internet: www.rockli.com

    Nassau County- Support Group
    Contact: Angela Silverstein
    Raising Our Celiac Kids (R.O.C.K.) - Lynbrook
    Tel: (516) 593-2904
    E-mail: venusangmm1@optonline.net

    Nassau/Suffolk - Support Group
    Contact: Randi Albertelli
    Raising Our Celiac Kids (R.O.C.K.) - Long Island Chapter
    E-mail: rsquared31@optonline.net
    Contact 2: Jill Schneider
    Tel: (516) 551-4564
    E-mail: jahms@verizon.net

    Rockland, NY - Bergen, NJ
    Raising Our Celiac Kids (R.O.C.K.) - Rockland, NY - Bergen, NJ Chapter
    Contact: Gabrielle Simon
    Telephone: (646) 342-6960
    Email: nynjrockmom@yahoo.com

    Rome - Support Group
    Mohawk Valley R.O.C.K. (upstate New York)
    Contact: Rebecca Madeira
    Rome, NY
    Tel: (315) 337-7671

    Upstate - Support Group
    ROCK'n Upstate New York
    Contact: Karen Dorazio
    Jamesville, NY 13078
    Tel: (315) 469-8154
    E-mail: kdorazio@twcny.rr.com

    Vestal, NY
    ROCK’n Vestal, NY
    Contact: Razi Lissy
    E-mail: raziher@gmail.com 

    Western New York - Support Group
    Raising Our Celiac Kids (R.O.C.K.) - Western New York Chapter
    Buffalo / Niagara Falls NY 
    Contact: Jeanette Yuhnke
    Tel: (716) 625-8390
    Internet: http://www.glutenfreeinwny.com/WNYCeliacKids.php

    Westchester, NY
    ROCK’n Westchester, NY
    Contact: Erica Peltz
    E-mail: Eps2104@gmail.com
    Tel: (917) 612-4676

    North Carolina

    Charlotte, Support Group
    Contact: Nikki Everett
    Raising Our Celiac Kids (R.O.C.K.) - Charlotte Chapter 
    Huntersville, NC  28078
    Tel: (704)  804-4090
    E-mail: haircolorexpertise@hotmail.com

    Harrisburg - Support Group
    Contact: Linda Witherspoon
    5018 Wynford Ct.
    Harrisburg, NC 28075
    Tel: (704) 957-6100 
    E-mail: Linda.witherspoon@aol.com

    Stantonsburg - Support Group
    ROCK’n North Carolina
    Contact: Carrie Forbes
    Stantonsburg, NC 27883
    Tel: (252) 238-3132
    E-mail: gingerlemongirl@gmail.com


    North Dakota

    Fargo - Support Group
    Contact: Stacey Juhnke
    Tel: (701) 237-4854
    E-mail: DSJuhnke@yahoo.com


    Ohio

    Akron - Support Group
    Contact: Sue Krznaric
    Raising Our Celiac Kids (R.O.C.K.) - Akron Chapter
    Akron, OH
    Tel: (330) 253-1509
    E-mail: skrznaric@cs.com

    Akron - Support Group
    Contact: Therese Semonin
    Raising Our Celiac Kids (R.O.C.K.) - Akron Chapter
    CSA Chapter 111, S.O.S. Save Our Stomachs

    Cincinnati - Support Group
    Contact: Beth Koenig
    Raising Our Celiac Kids (R.O.C.K.) - Cincinnati Chapter 
    Cincinnati, OH
    E-mail: BethKoenig@cinci.rr.com
    Tel: (513) 923-4435

    Cleveland - Support Group
    ROCK’n Cleveland
    Contact: Tracey Lavine
    Solon, OH 44139
    Tel: (216) 533-1285
    E-mail: Tracey95@aol.com

    Toledo - ROCK'n Toledo Support Group 
    Contact: Amy Kinkaid
    Toledo, OH 43615
    E-mail: kinkaida@bex.net
    Tel: (419) 509-6913


    Oregon

    Salem - Support Group
    Contact: Kristen Klay
    Raising Our Celiac Kids (R.O.C.K.) - Salem Chapter
    Tel: (503) 581-3884
    E-mail: kristenklay@yahoo.com

     


    Pennsylvania

    Greenville - Support Group
    Contact: Fiona Garner
    Raising Our Celiac Kids (R.O.C.K.) - Greenville Chapter
    Greenville, PA

    Glenside - Support Group
    Raising Our Celiac Kids (R.O.C.K.) - Glenside
    Contact: Wilhelmina Green
    Glenside, PA 19038
    Tel: (215) 756-2708
    E-mail: Wilhelmina.green@gmail.com

    Greensburg - Support Group
    Contact: Martin Martinosky, Jr.
    Raising Our Celiac Kids (R.O.C.K.) - Greensburg Chapter 
    Greensburg, PA
    Tel: (724) 834-3435 
    E-mail: ROCKchapter@aol.com

    Hanover - Support Group
    ROCK’n Hanover
    Contact: Melissa Panzer
    Hanover, PA  17331
    Tel: (717) 633-1667
    E-mail: Glutenfree4life@live.com

    Harrisburg - Support Group
    Gluten Intolerance Group of Harrisburg
    Harrisburg, PA 
    Tel: (717) 520-9817

    Lancaster/York - Support Group
    Contact: Janelle Gregory
    Tel: (717) 687-8586
    E-mail: janellegregory@verizon.net

    Lansdale - Support Group
    ROCK Bucks Montgomery
    Contact: Holly and Steve Staugaitis
    Lansdale, PA  19446
    Tel: (215) 997-2706
    E-mail:  hollystaugaitis@gmail.com

     


    South Carolina

    Charleston - Support Group
    Contact: Cathy Leeke
    Lowcountry R.O.C.K.
    Tel: (678) 637-3277
    E-mail: cwleeke@yahoo.com

    Clover - Support Group
    Contact: Lauretta McInnis 
    Raising Our Celiac Kids (R.O.C.K.) - Clover Chapter 
    Tel: (803) 222-5143 
    E-mail: laurettamcinnis@gmail.com

    Easley - Support Group
    Contact: Laura Armstrong
    Raising Our Celiac Kids (R.O.C.K.) - Easley Chapter 
    Easley, SC
    Tel: (864) 850-0344

    Lexington - Support Group
    Contact: Gail Fox
    Raising Our Celiac Kids (R.O.C.K.) - Lexington Chapter 
    Lexington, SC 29072
    Tel: (803) 957-7658
    E-mail: gailfox@sc.rr.com

     

    Tennessee

    Nashville - Support Group
    Contact: Janet Lowery
    Raising Our Celiac Kids (R.O.C.K.) - Nashville Chapter
    Tel: (615) 758-2674

    Woodlawn - Support Group
    Contact: Shantal Green
    Woodlawn, TN
    Tel: (931) 648-2289


    Texas

    Austin - Support Group
    Contact: Frances Kelley
    ROCK'n Austin - Alamo Celiac GIG 
    Austin, TX 78739
    E-mail: fkelley@austin.rr.com
    Tel: (512) 301-2224

    Dallas/FortWorth - Support Group
    Contact: Kelly LeMonds, Leader
    Raising Our Celiac Kids (R.O.C.K.) - Wylie Chapter 
    1821 Spinnaker Way Drive
    Wylie, Texas 75098-7855
    Tel: (972) 442-9328
    E-mail: leader@dallasrock.org
    Internet: http://www.dallasrock.org

    Dallas/FortWorth - Support Group
    Contact: Diane McConnell
    Raising Our Celiac Kids (R.O.C.K.) - Dallas/FortWorth Chapter 
    Tarrant County, TX
    Tel: (817) 849-8646
    E-mail: fortworthrock@swbell.net

    Houston - Support Group
    Contact: Janet Y. Rinehart, Chairman
    Houston Celiac Sprue Support Group
    Raising Our Celiac Kids (R.O.C.K.) - Houston Chapter 
    13722 Ashley Run
    Houston, TX 77077-1514
    Tel: (281) 679-7608
    E-mail: txjanet@swbell.net
    Internet: http://www.csaceliacs.org/

    Houston - Support Group
    Contact: Faye Sallee
    Raising Our Celiac Kids (R.O.C.K.) - Houston Chapter
    14830 Sagamore Hills
    Houston, TX 77082
    Tel: (281) 496-9166

    Houston - ROCK'n Houston Support Group 
    Comtact: Monica Ryan
    Houston, TX 77025
    Tel: (713) 667-1963
    E-mail: Mwryan@ipa.net

    Lubbock - Support Group
    Contact: Beth Trostle
    ROCK'n Lubbock
    Tel: (806) 794-5917
    E-mail: calvintrostle@nts-online.net

    San Antonio - Support Group
    Contact: Rose and Michael Stevens
    Raising Our Celiac Kids (R.O.C.K.) - San Antonio Chapter 
    San Antonio, TX
    Tel: (210) 495-7757
    E-mail: info@kidceliac.com 
    Internet: http://www.kidceliac.com

    Victoria - Support Group
    Contact: Julie Bauknight
    Raising Our Celiac Kids (R.O.C.K.) - Victoria Chapter
    Victoria, TX 77901
    Tel: (361) 572-9252


    Utah

    Holladay - Support Group
    Contact: Cathy Snowball
    ROCK’n Utah
    Holladay, UT  84121
    E-mail: kileyannsmom@hotmail.com

    Ogden - Support Group
    Contact: Eileen Leatherow
    Raising Our Celiac Kids (R.O.C.K.) - Ogden Chapter
    Ogden, UT

    Virginia

    Ashburn - Support Group
    Keith Bird 
    Tel: (703) 348-7607
    rock@birdmk1.plus.com

    Bristow - Support Group
    ROCK’n Bristow
    Contact: Michael and Elizabeth Brown
    Bristow, VA 20136
    Tel: (703) 753-9161
    E-mail: 2xx1xy@comcast.net

    Fredericksburg - Support Group
    ROCK’n Fredericksburg
    Contact: Kathy Paz-Craddock
    Tel: (703) 507-0609
    E-mail: kalalilys@gmail.com

    Paeonian Springs - Support Group
    Raising Our Celiac Kids (R.O.C.K.) - Paeonian Springs
    Becky Shore
    Tel: (571) 252-0036
    E-mail: zoo2u@comcast.net

    Virginia Beach - Support Group
    Contact: Cynthia Olson 
    E-mail: glutenfreemom@hotmail.com


    Washington

    Bellingham - Support Group
    Contact: Jean McFadden Layton
    ROCK'n Washington
    Bellingham, WA 98229
    Tel: (360) 734-1659
    E-mail: glutenfreekids@yahoo.com

    Bothell, WA - Support Group
    Contact: Lynn Crutcher
    Rock'n Washington
    Bothell, WA 98011
    Tel: (425) 205-1327
    E-mail: gfkids1@yahoo.com

    Poulsbo - Support Group
    Contact: Tim & Dawn Simonson
    Raising Our Celiac Kids (R.O.C.K.) - Poulsbo Chapter 
    Poulsbo, WA 98370
    Tel: (360) 779-9292
    E-mail: timsimonson@csi.com

    Seattle - Support Group
    Contact - Irina Risuhina
    Raising Our Celiac Kids (R.O.C.K.) - Seattle Chapter
    E-Mail: iris510@hotmail.com

    Spokane - Support Group
    Contact: Jennifer Fancher
    ROCK'n Spokane, WA
    Spokane, WA 
    Tel: (509) 891-7250
    E-mail: nelsonfancher@live.com

    Vancouver - Support Group
    Contact: Theressa Rachetto 
    Vancouver, WA 98662 
    Tel: (360) 713-1504
    E-mail: theressarachetto@gmail.com

    Yakima - Support Group
    ROCK’n Yakima, WA
    Contact: Shanta Gervickas
    Tel: (509) 965-1130  
    E-mail: Shanta@network7.com


    West Virginia

    Hurricane - Support Group
    Contact: Karen Daniel
    Raising Our Celiac Kids (R.O.C.K.) - Hurricane Chapter
    340 Green Acres Dr.
    Hurricane, WV 25526
    Tel: (304) 757-0696
    E-mail: krdaniel@suddenlink.net


    Wisconsin

    DePere - Support Group
    Contact: Pam Rourke 
    Tel: (920) 339-7867
    E-mail: mrourke@new.rr.com

    Jackson - Support Group
    Contact: Yvonne Schwalen
    Raising Our Celiac Kids (R.O.C.K.) - Jackson Chapter
    E-mail: trainman280@netzero.net


     

    R.O.C.K. Chapters in Canada

    Alberta

    ROCK 'n Olds
    Olds, Alberta, Canada
    Amy Smart
    403-415-5789
    asmart@telus.net

     

     


    0


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    I would like to get more information in starting ROCK in Canada. Please we are in need of this. I'm in Ontario and there is nothing for the kids.

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    I would like to get more information in starting ROCK in Canada. Please we are in need of this. I'm in Ontario and there is nothing for the kids.

    You are so right - I second your motion and ask you to let me know if you move ahead with something!!

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    Guest Connie

    Posted

    Is there a way to start R.O.C.K in montreal? Nothing here for the kids either... makes it rather difficult.

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    Guest suzy

    Posted

    Is there a way to start R.O.C.K in montreal? Nothing here for the kids either... makes it rather difficult.

    Hi, my daughter just got diagnosed and I'm trying to deal with this. Did you manage to do a ROCK in Montreal?

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    Danna Korn


    About Danna Korn
    Danna Korn is the author of Kids with Celiac Disease: A Family Guide to Raising Happy, Healthy Gluten-Free Children, published by Woodbine House; and Wheat-Free, Worry-Free: The Art of Happy, Healthy Gluten-free Living, published by Hay House. She has written dozens of articles on gluten-free living that have been published in national magazines and newspapers, and appears frequently on national and local broadcast media in an effort to raise awareness of celiac disease. Danna has been researching celiac disease since her son, Tyler, was diagnosed with the condition in 1991. That same year, she founded R.O.C.K. (Raising Our Celiac Kids), a support group for families of children on a gluten-free diet. Today, Danna leads more than 65 chapters of R.O.C.K. throughout the nation. She speaks frequently around the country to health care professionals, celiacs, parents of celiacs, parents of autistic kids involved in a gluten-free/casein-free dietary intervention program, and others on a gluten-free diet.
    Danna lives in Encinitas, CA with her children, Tyler and Kelsie.

    Danna Korn

    I get hundreds of e-mails each month from parents of kids newly diagnosed with celiac disease or beginning the gluten-free/casein-free dietary intervention program for autism or ADHD. I thought it would be helpful to share some of these e-mails with you...
    Dear Danna:
    My four-year-old son is autistic, and were trying the gluten-free/casein-free dietary intervention program. There are no health food stores near me, so I have to drive an hour to get all of his food. Also, its very expensive. I dont know if we can afford this diet. Do you have any suggestions?
    Lisa L.
    Dear Lisa:
    Dont feel locked into shopping at health food stores. With the exception of baked goods and mixes (bread, cakes, cookies, etc.), you can do most, if not all, of your shopping at a regular grocery store. You can even buy generics! The first thing you need to do is become familiar with the safe and forbidden ingredients. To learn whats allowed and whats forbidden on the gluten-free diet, there is an excellent list on www.celiac.com -- you may want to print it out and take it to the store with you. Then learn to read labels carefully. If the ingredients appear to be okay, call the manufacturer (theres usually a toll-free number on the package - I bring my cell phone into the store with me so I can call before I buy) to confirm that the product is, in fact, gluten-free/casein-free. Youll find that the list of things he can eat is a lot longer than the list of things he cant! Happy shopping....
    Dear Danna:
    My daughter is six and has always had terrible diarrhea. My brother and I both have celiac disease, so I figured she does, too. I dont want her to have to go through all the testing, so Im going to put her on a gluten-free diet and see how she responds. How soon should we expect to see improvement?
    Pam F.
    Dear Pam:
    I know its tough to handle the thought of putting our kids through testing, but proper testing is essential. Your daughter must be on a gluten-containing diet in order for testing to be accurate, so I would urge you to get her tested quickly, before putting her on a gluten-free diet. Id recommend doing the antibody screen (a blood test) first; if its positive, Id encourage you to have an intestinal biopsy done on her. Believe me, I know its hard to put our children through these tests, but its important that you know for sure, and proper testing is crucial.
    Dear Danna:
    I suspect my nine-year-old nephew has celiac disease, but the doctors wont test him because hes in the 70th percentile for height and weight. He has gas and bloating, and occasional bouts of diarrhea. My brother (his dad) had celiac sprue as a child, but doctors told him he outgrew it.
    Drew S.
    Dear Drew:
    First, people dont outgrow celiac disease (celiac sprue). Decades ago it was thought that they did - but now we know that celiac disease is a lifelong condition (sometimes symptoms may appear to fade away, but damage is still being done to the small intestine). Your brother should be properly tested (testing is much better now than it was when he was a child). If he does have celiac disease, your nephew is at greater risk for having it, too, since celiac disease is a genetic (inherited) condition, and youre right to suspect it. Sometimes doctors are reluctant to test for celiac disease - its extremely important to demand testing - if the doctor wont test, find one who will. (By the way, my son was in the 75th percentile for height and weight when he was diagnosed - some adult celiacs are actually overweight.)

    Danna Korn


    If you have a lot of tension and you get a headache, do what it says on the aspirin bottle: Take two aspirin and Keep away from children.
    The transition from summer to back-to-school is paradoxical. On one hand, summer means sleeping in, adventuresome vacations, evenings free of homework and obligatory assignments, and a chance for parents to take pleasure in their kids carefree, relaxed summer schedule (or lack thereof). On the other hand, mantras like, Im bored, Are we there yet? Theres nothing to do here, and the non-stop sibling bickering that seems to escalate when one child dares to breathe the same air as another has some parents singing, Its the most wonderful time of the year a good four months before Christmas.

    But its not always the most wonderful time of the year. For parents whose children cant eat gluten, sending kids to school can create an entirely new dimension of anxiety that extend far beyond the typical back-to-school blues: What will he eat for lunch? What if there are birthday parties and my child cant participate? Will kids make fun of him? Will the teacher take time to understand his condition? What if he eats the Play Doh? How can I make this easier for him?
    This is harder on you than it is on your child
    If your child is newly diagnosed with celiac disease, or is new to the gluten-free diet, I know youre thinking, Oh, no its not! She just doesnt understand how hard this is. When I speak at conferences and tell parents this is harder on them than it is on their kids, I inevitably have one or two - always the parents of newly diagnosed celiac kids - who respectfully (and usually temperamentally) disagree. They tell me I dont understand.
    Believe me, I do understand. But also believe me that this is harder on you than it is your child. Its harder, because of the very nature of being a parent. We love our kids so intensely that every pain they experience hurts us ten times more. Nothing breaks our hearts more than to know that our children may experience heartache. But remember, one of our most important jobs as parents is to teach our children how to deal with unpleasant experiences and emotions. As Anne Bronte said, If you would have your son to walk honorably through the world, you must not attempt to clear the stones from his path, but teach him to walk firmly over them.

    Tips to make it easier
    Give your child control of his diet.
    Yep, even if hes just two years old. Anyone who has heard me speak or has read either of my books knows that Im an absolute nag about telling you to give your child control of his diet, because if he doesnt control his diet, his diet will control him. Educate your teachers and principal.
    Set a meeting with your childs teacher(s) and principal to explain your childs condition and diet. The best time to do this is a day or two before school starts for the year. The teachers are usually at school setting up their classrooms, but theyre not yet distracted with new students, parents, and classroom responsibilities. Provide the teachers, principal, and the school nurse, if you have one, with clear, concise written materials explaining celiac disease and your childs diet. Some people find it helpful to give the book Kids with Celiac Disease to the school, so that the nurse, teachers, and principal can more thoroughly understand the condition and diet. Make sure they understand the severity of accidental gluten ingestion. Remind them that they should contact you if there are any questions, rather than taking a chance. Lunches: use good judgment.
    Most of the time, the people in charge of preparing food for children in a preschool or school setting are already used to dealing with lactose intolerance, peanut allergies, and other dietary restrictions. Talk to the dietitian or person in charge of food preparation. Go over the menu plans, discuss the foods your child can and cant have, and talk about the importance of using clean utensils to avoid cross-contamination. If you feel comfortable with the persons understanding and acceptance of the diet, give them the opportunity to accommodate your childs special diet. You always have the option of sending in your own meals if you think its not working out. If you are interested in your childs legal rights to reduced-cost school lunches, see Kids with Celiac Disease under Section 504. Talk to the adult lunchtime supervisors.
    Kids will swap food. Its an age-old tradition, and its not likely to stop with your child. Aside from the likelihood of getting gluten, your child may end up hungry. Sometimes your childs goodies are better than the other childs, and it makes your child so proud that shell gladly give them all away, to be left with nothing. So the best you can do is explain to your child why she cant trade food with her buddies, and make sure the lunch area monitors are keeping an eye out for swappers. Out of snack and lunch ideas? See Kids with Celiac Disease.
    Its loaded with snack and menu ideas, many of which travel well in lunch boxes and bags. Give the teacher a stash of gluten-free treats.
    A large bag of Halloween-sized individually wrapped candies works well, and because theyre individually wrapped, the teacher can keep them in a cupboard without the threat of ant invasions. Let the teacher know that these treats are to be used any time there is a special event during which treats will be served. Make sure the treats are your childs favorite; you dont want him feeling like hes being short-changed. Get a schedule of classmates birthdays and scheduled holiday parties.
    Teachers are glad to provide you with a listing of everyones birthdays. This way you know in advance when there will be parties. You can coordinate with the other childs parent, or send your child in with her own cupcake or treat. If theres a surprise event, your child always has the stash of candy youve given the teacher. On your childs birthday, bring a popular gluten-free treat for the entire class.
    Its best not to risk celebrating your childs birthday with gluten-free cupcakes. Its possible that everyone in your childs class might like your homemade gluten-free cupcakes. On the other hand, there may be one kid who, for whatever reason, takes one bite and spits it across the classroom, declaring, What IS this stuff? You can bet your child wont forget that incident for a very long time. Its best not to risk it. Instead, bring in ice cream bars or ice cream sundaes. Or, if you cant do frozen foods, bring cutely decorated candy bars or goodie bags filled with candy (brands that everyone knows). It will bring your child immense pleasure to share treats with the class that she can eat too (and kids like that stuff better than cupcakes anyway!). Of course, you will want to be sensitive to any of your childs classmates who might have peanut or other allergies, and choose treats that everyone in the class can enjoy. Ask for liberal restroom privileges.
    Many teachers restrict the number of times children are allowed to go to the restroom, or they ask children to wait until a more appropriate, less disruptive time. Let the teacher know that your childs condition may require a hasty trip to the restroom, and that he should under no circumstances be restricted from going. You may even want to establish a little code between your child and her teacher, so that he can inconspicuously dismiss himself. Its a little less embarrassing than having to ask. Consider talking to the parents at the parents-only back-to-school night.
    Most schools have a back-to-school night for parents only. This is a great time to talk to the other parents about your childs condition and diet. Not only will you be helping them to understand and accommodate your childs diet, but you will be educating dozens more people about celiac disease - something we should all be doing on a regular basis. Dont be mad when people dont accommodate your childs diet.
    Its going to happen. Someone will have surprise treats for the class that your child cant eat, and the teachers secret stash will be empty. Or someone will decide its baking day, and your child will be the only one not sampling the goods. Dont be annoyed, offended, or angry. These people arent intentionally trying to leave your child out, nor are they being insensitive. They simply forget sometimes!
    Most importantly, remember that your child is learning from your reactions. He will be in situations like this for the rest of his life - teach him to be gracious, politely declining the treats offered to him, and to accept the fact that this is just one of those little stones in his path of life that hell need to learn to step over...with a smile and the knowledge that people generally mean well.
     

    Danna Korn

    This article appeared in the Winter 2005 edition of Celiac.coms Scott-Free Newsletter, and is an edited excerpt from Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living.
    Celiac.com 01/11/2005 - Even the most seasoned wheat-free/gluten-free eater (forgive the pun—"seasoned eater") may feel a little uncomfortable venturing out of the home. Its true that your risk of getting unsafe foods does increase when you leave home, but most people agree that the life experiences of eating at restaurants while traveling, or even just the social aspects or convenience of eating at a restaurant on any given day or night, are well worth it.
    In reality, when you eat at restaurants, some chefs will "get it" and work to ensure a safe meal for you, and others wont. Going to restaurants isnt really about eating as much as it is the ambience, the company, and, well, okay—the convenience. Focus on those primary reasons for going to a restaurant, and make the food secondary, even if theres very little you can eat. If youve heard me speak or read my books, then youve followed my advice and stuffed yourself before you left the house, so youre not hungry anyway.
    Defensive Dining
    Its been said that the best offense is a good defense, which probably applies to restaurant excursions as well as it does to the football field. Im not encouraging you to be offensive; in fact, quite the opposite. Its not, after all, the waiters or chefs responsibility to accommodate your diet. If they do, be prepared to leave a big tip, because their job descriptions definitely do not include understanding the intricacies of this diet. Nor should you fill them in on all the minutiae surrounding the diet.
    A brief education is all they should need, because you should already have narrowed down the choices on the menu that look as though they might be safe, or at least may be prepared in a way that would make them safe. Its okay to ask that your food be prepared in a special manner—people do that all the time even when they are not on a special diet.
    Most important, you need to be aware of specific foods and ingredients to avoid when eating out. Some things are more likely to be okay than others, and you should make it easier on yourself by choosing items that are more likely to be wheat-free/gluten-free.
    Plan Ahead
    Your days of eating at Italian restaurants with ease are probably behind you (although many Italian dishes are made with polenta, which is gluten-free). Pizza joints: also not likely. Chinese: possibly. Dont set yourself up for disappointment by selecting restaurants that will fill you with frustration by the very nature of their menu selection. Instead, choose restaurants with a large selection, or choose a restaurant based on its ethnicity or culture because its likely to offer more wheat-free/gluten-free foods. Thai foods, for instance, are often gluten-free, since they use fish sauce instead of soy sauce for a lot of their marinades and seasonings (although some fish sauces can also contain wheat). Study your ethnic foods so you know the ingredients they contain and can make good choices when it comes to restaurant selections.
    Knowing what to order is just as important as knowing where to go. Consider, for instance, an American-style restaurant like Dennys or Sizzler. For breakfast, youre better off contemplating the eggs (beware: many restaurant eggs are from a mix that contains gluten), hash browns (be sure to check), and bacon (check again) than you are the Waffle-Mania, even if it is only $3.95. For lunch or dinner, you can almost always find a restaurant that will offer you a burger (no bun), fries, and a salad (no croutons).
    Be aware of things that are likely to be problematic. For instance, most sushi is okay, but some of the products, such as imitation crabmeat, usually contain wheat, while other sushi items can contain soy sauce, which usually also has wheat. Cajun cooking often uses beer to cook shrimp and other shellfish, and of course beer is off-limits on a gluten-free diet.
    Make it easier on yourself by choosing foods that are more likely to be safe for you. What you end up with may not be your first choice, and you may find yourself longing for the days when you could order from a menu with your eyes closed. Dont whine about what you cant have, and focus on the things you can. Remember, eating out isnt about the food. Its about the atmosphere, the company, and the fact that youre not cleaning up.
    Talk to the Waiter and Ask the Right Questions
    Sometimes talking to the waiter is an exercise in futility. If you realize this is the case, either order what you deem to be safest, order nothing at all, or leave.
    A cooperative waiter or waitress, on the other hand, is your first line of defense in keeping bad food away. Make friends. Be kind. Tip well. After youve picked what you think could be a safe menu selection or could be made into one, ask questions. Dont be shy; its not rude or uncommon for people to ask questions, even when theyre not accommodating a restrictive diet. Ask if the hamburger patty is 100 percent beef or if it has fillers; ask if the eggs are all-egg, or if they have fillers; check to make sure the fries arent coated with breading, seasonings, or anything else that would make them off-limits. Check sauces and marinades; even if you mention that you cant eat wheat or gluten, people rarely realize, for instance, that soy sauce usually contains wheat.
    Once youve made your menu selection, the waiter isnt dismissed. At this point it gets a little awkward because youve probably already asked a lot of questions, but there are a few more to ask, because how the food is prepared is also important. You need to make sure that the hamburgers arent grilled on the same rack as the buns, and that the croutons arent just plucked out of your salad, but rather that they were never put in. You even need to ask about the oil the fries are cooked in, because if theyre cooked with breaded foods, you really shouldnt eat them.
    At this point, even the most patient of waiters is likely to be giving you a stiff smile with that "Is there anything else youd like to know?" expression. Offer to talk to the chef, if it would make things easier. Chefs, although not often educated in the fine art of accommodating restricted diets, are usually interested in them nonetheless, and are usually quite fascinated when you talk to them about the wheat-free/gluten-free diet. Each time you talk to a chef, youre educating him or her and making it easier for the next wheat-free/gluten-free patron who comes along.
    Do Your Homework
    Many national chain restaurants have lists of their wheat-free/gluten-free products available by phone or on their Websites. Collect lists from your favorite restaurants and fast-food chains, and keep them in a folder for future reference. You may even want to consider putting them in a three-ring binder that you keep in the car.
    Once youve done all the work to find restaurants that work for you, by all means dont worry about getting in a rut. Theres nothing wrong with "tried and true" when your only other option is "guessed and now Im sick." Dont get too complacent, though, because just like products at the grocery store, menu items at restaurants sometimes change ingredients. Check frequently, and remember that even if you think its safe, if something makes you sick, dont eat it!
    BYOF (Bring Your Own Food)
    It probably wouldnt be too cool for a group of eight to walk into a lovely Italian restaurant, with everyone carrying their entire meal in a brown paper bag, simply to enjoy the ambience. But if you go to a restaurant and bring a small amount of food with you—even if its the main course—its certainly not rude. Some (but not many) restaurants have regulations about preparing food, and are allowed to serve only foods that theyve prepared. Most, however, have no problem if you bring in your own pizza and ask them to heat it for you.
    If you do bring your own food, make sure you its wrapped in aluminum foil to avoid contamination during the heating process. Pizza ovens, for instance, sometimes have convection fans that can blow the flour from other pizzas around the oven, contaminating yours. If you bring bread and ask them to toast it for you, theyre likely to put it in the slot of a toaster, contaminating it with "regular" crumbs and ruining your pristine bread. In that case, you might want to explain that it cant be put in a toaster, but if they have a toaster oven or broiler (that isnt blowing flour around), that would be wonderful. If youre asking them to microwave something, of course, theyll just remove the aluminum foil. The most important thing to remember if youre bringing your own food is to leave a big tip.
    Sprechen Sie Gluten?
    When eating at restaurants of different cultures and ethnicities, its a good idea to know the language, especially if the restaurant is staffed by people who speak a language other than your own. Learn the important words to best communicate your special needs. For instance, in Spanish the word for flour is harina, but that can refer to corn flour or wheat flour, so you need to know that the word for wheat is trigo, and corn is maize. Some restaurant cards come in a variety of languages. Additionally, some Websites offer translation capabilities.
    Tipping
    Im aware of the redundancy in my continuous references to tipping and the importance of being extra generous at tip-time, but I believe it bears repeating. When it comes to asking people to accommodate the gluten-free diet, it seems imperative that we express our gratitude to those who generously oblige our requests. As awareness of this diet increases over the next few years, it will be more common for restaurateurs to understand these restrictions and accommodate them. Anything we can do as a community to enhance their understanding and acceptance will benefit us all in the long run.
    Have fun!
    Now that youre armed with some basic restaurant realities, remember rule #1: Have fun! Dont live your life in a bubble just because you have a dietary restriction. Bon appetite!

    Danna Korn
    This article originally appeared in the Summer 2002 edition of Celiac.coms Scott-Free newsletter.
    Copyright © 2002 Scott Adams. All rights reserved worldwide.
    Celiac.com 07/28/2005 - Being gluten-free shouldnt change your summer plans. For a kid, absolutely nothing compares to the excitement of counting down those last few days before school is out for summer, and life goes from routine and imprisoning to lazy and carefree. Thats right—sing it now—schools out for summer!
    We parents, admittedly, have some mixed emotions about summer break. We eagerly await the mornings free of chaos and last-minute-I-have-nothing-to-wear tantrums, evenings without battles over homework, and afternoons when kids will have more time to play, and maybe even to help around the house and yard (a mom can dream, cant she?).
    But summer break is a catalyst for new battles, such as trying to explain to our kids that yes, it is your summer vacation, and yes, it is supposed to be relaxing, but 16 hours of television is still too much. The first few days are what I call freebies. We all enjoy the lack of structure, allowing our little ones to sleep as long as theyd like (but why is it that on school days they whine that they could have slept until noon, and during summer break theyre up at the crack of dawn?), and even buying into the oh-so-well-presented argument that this is just the first (second, third) day of vacation, and its the only day theyll watch TV all summer—promise! Energized by the contagious enthusiasm of summer break, we pack weeks worth of fun into the first few days, and revel in every minute of family freedom.
    And then...by about day four...you hear those dreaded two words that can, in and of themselves, induce critically high blood-pressure levels faster than anchovies on crackers: Im bored!
    Most parents go into the summer with good intentions and the best-laid plans for staving off the boredom blues. Fun-but-educational math and science workbooks, fun family fitness programs, and a well-stocked arts and crafts cabinet can sound like a good idea, but kids (and adults!) just want to have fun. The difference is that adults have responsibilities and obligations, and cant usually put our lives on hold for three months. They, however, can—and should.
    But my kids are gluten-free....
    Oh, good point. That just means you may have to be a smidge more creative, but basically, if your child cant eat gluten, your options for battling boredom are just the same as everyone elses. Yep. Just the same. You may have to be a little more creative, and youll undoubtedly need to spend time educating those around you. But its well worth the time and energy to provide your child with some of lifes greatest summer experiences and memories.
    You may want to consider summer camps. Both day and away camps offer tremendous opportunities and experiences. There are some wonderful specialty camps for celiac kids, but dont feel that your options are limited to those. Do you think its too hard because of your childs diet? Think again!
    Day Camps/Away Camps—Gluten-Freedom!
    Sending your child away to camp is difficult. Oh—dont misunderstand me—its not difficult because of the diet. Its saying good-bye thats the hard part!
    Whether you choose day camps or away camps is up to you. From a dietary standpoint, the concept is the same. You may want to take all the worry out of it and send your child to a camp specially designed for celiac kids. Three are listed at the end of this article. But dont think youre limited to specialty camps. You can send them to any camp if you keep a few important things in mind:
    Educate the counselors/cooks in advance.
    If possible, meet with the head counselor in person to discuss your childs dietary requirements. Ideally, you should meet with the nutritional director or chef, too. Youll probably be surprised at how receptive they are. Most camps are accustomed to accommodating conditions such as diabetes or severe allergies, and are glad to learn the intricacies of the gluten-free diet.
    Make sure you give them plenty of time to make arrangements for your childs dietary needs. Meet several weeks in advance so they can plan, prepare, understand, and adapt menus. Remember to discuss preparation techniques, so they understand how to avoid cross-contamination during preparation and serving. Send reference information.
    Make sure the counselors and cooks have printed copies of safe and forbidden food lists. They can be found at Celiac.com, or send them with a copy of Kids with Celiac Disease. These resources will be important if there are questions about ingredients or special treats, and if they take the time to read more about celiac disease, you will have educated someone on the subject, and that is also important. Make sure your child understands his diet.
    If youve read Kids with Celiac Disease or heard me speak, you know that Im a downright nag when it comes to giving your child control of his diet. Its crucial! But in this case, its also key to ensuring a safe and enjoyable camp experience. Remember, if you dont give your child control of his diet, his diet may control him. Send food.
    Dont rely upon the camp to provide specialty gluten-free foods like bread and pasta. Theyre expensive and difficult to get, but more importantly, its not up to others to accommodate your childs diet (another "nagging point" of mine). Be sure to send mixes for cookies, brownies, and other treats, if they have the facilities to prepare them. These days, the specialty mixes you can buy are so good that your childs treats are likely to be the hit of the camp. More than simply a great way to beat the summertime boredom blues, sending your child to camp can be a huge growing-up experience. Oh—and the kids will do some growing up, too!

    Danna Korn
    This article originally appeared in the Spring 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 04/05/2010 - In the 13 years I’ve been involved in the wonderful world of “gluten freedom,” one of the questions I’ve been asked most frequently is whether or not the entire family should be gluten-free.  For parents who have kids on the gluten-free diet, this seems to be a natural instinct––if Johnny can’t eat gluten, none of us will.  But I’m not sure that having the entire family go gluten-free is the best thing––unless, of course, it’s for health reasons (I, for example, choose a gluten-free diet because I believe it’s healthier).  This is one of those questions that has no correct or incorrect answer, so I’ll share with you, for what it’s worth, my personal perspective on the issue.
    Pros: It’s easier when the whole family is gluten-free, because you’re making only one version of every meal, as opposed to two or three.  There is less risk of contaminating safe foods because there aren’t any “unsafe” foods in the house.  Preparation is easier, and there’s no need for the gob drop or any other tricky food-preparation maneuvers.  Finally, from a psychological standpoint, you avoid having some people feel ostracized when their food is made separately and they’re eating different foods from the rest of the family.
    Cons: It’s more expensive and sometimes more labor-intensive for everyone to eat specialty foods (Try not to be a “saver.”  Sometimes, after spending $3 each for sugar ice cream cones, I’ll find myself guarding them like a hawk.  I’ve accumulated several boxes of untouched stale cones now).  Feeding the whole family home-made gluten-free bread at nearly five dollars per loaf, when three out of four family members could be eating a commercial brand, has an impact on the family’s time and finances.
    More important, especially if children are involved, forcing the entire family to be gluten-free because of one person’s dietary restrictions can put a strain on relationships.  Sometimes this works in both directions.  In my family, for instance, my daughter would resent being forced to be on a 100 percent gluten-free diet (we’re pretty close to that anyway) just because that’s how her brother Tyler eats.  Interestingly, though, it works the other way too.  Tyler doesn’t want his sister to be deprived of a bagel, nor does he resent her for being able to eat one (especially because the gluten-free bagels we buy over the Internet are so good these days!).  Resentment is almost inevitable at some level if family members are forced to give up their favorite foods for one member of the family––at least when kids are involved.
    The last reason against a gluten-free family is probably the most compelling one, and is the primary reason I haven’t forced my whole family to be gluten-free: it’s not reality.  Again, this is more important when a child in the family has the restricted diet, because the reality is that this world is filled with gluten, and most people on this planet eat it––lots of it.  These children need to learn how to handle the fact that for the rest of their lives, they’ll be surrounded by people eating gluten.  If that makes them feel bad, sad, or mad, that’s okay.  What better place to learn to deal with those unpleasant emotions than in the loving environment of their own home?  They may be more tempted to cheat because the food is in their home and others are eating it; again, there may be no better place to deal with temptation and learn to resist it than in the loving environment of their own home.
    The compromise: In no way am I advocating someone waving a Krispy Kreme donut in your face singing, “Nah-nee-nah-nee-nah-nee…you can’t eat this” in an effort to build character.  With the excellent gluten-free products available today, it’s easier than ever to compromise by eating relatively gluten-free.  Try to buy salad dressings, condiments, spices, and other foods and ingredients that are gluten-free when you can.  For foods like pasta, bread, and pizza, you can make two varieties, one of which of course is gluten-free and prepared carefully to avoid contamination.
    Cost aside, I don’t see any reason to bake “regular” cookies and baked goods anymore.  The gluten-free mixes are so incredible that my kids and their friends prefer them to “the real deal.”  They’re easy enough that the kids can make them themselves, and it’s a psychological upper for my gluten-free son when his sister and friends can’t get enough of “his kind” of cookies.
    You’ll probably find that because it’s easier to make one meal than two, you’ll gravitate toward gluten-free menus.  With good menu planning, and a kitchen well-stocked with gluten-free condiments and ingredients, it’s likely that your entire family will inadvertently become mostly gluten-free without realizing it, and without the resentment that might have developed if the issue had been forced.
    If your family does end up mostly gluten-free, or if you eliminate gluten completely, remember that anyone who is going to be tested for celiac disease (and all family members should be) must be eating gluten for at least several weeks prior to doing any tests for celiac disease.


    Danna Korn
    This article originally appeared in the Summer 2003 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 07/05/2010 - When “our product isn’t gluten-free” doesn’t necessarily mean “our product isn’t gluten-free”
    You’ve found a food you’d really like to eat. You’ve read the label, and it looks as though the product might be gluten-free.  You’re drooling!  You can dig in, right? Wrong. It’s a good idea to call the manufacturer to confirm that there aren’t hidden sources of gluten.
    Years ago, when we would call manufacturers and ask them if their products were gluten-free, they would either suspect us of making a crank call and hang up, leave us on “hell-hold” for 35 minutes while they “checked” (a euphemism for when they put you on hold and hope you hang up), or respond with a confident, “Oh no, honey, there’s no sugar whatsoever!”
    Before you bother calling the manufacturer, read the label.  If there is an obviously unsafe ingredient, don’t waste your time or theirs.  Tune in to the person on the other end of the phone.  Do they sound like they understand what you’re talking about? Are they giving you conflicting information?  Can you trust what they say?
    Fortunately, most product labels have a toll-free phone number listed on the packaging.  I highly recommend carrying your cell phone in the grocery store with you, so that you can call quickly while you’re still there—before you buy a product.  These days, most customer service representatives actually know what we’re talking about most of the time, and can offer a knowledgeable answer that instills confidence that the answer is accurate, albeit sometimes not all that helpful.  When you call a company to find out if its product is wheat or gluten-free, you’ll get one of four responses:
    No, our product is not gluten-free: Do not interpret this as meaning, “No, our product is not gluten-free.”  I realize that’s what they said, but it may not be what they mean.  Probe deeper by asking, for example, “Can you tell me what in your product has gluten in it?  I read the label and didn’t see anything questionable.” One time when I asked this, the woman told me it was “whey” that contained gluten.  Penalty flag!  Whey doesn’t contain gluten!  This is when you need to realize that you’re talking to someone who doesn’t understand the concept, and you should ask to be transferred to a quality control supervisor.
    Sometimes this response is accurate, and either an ingredient wasn’t clearly called out on the label (unfortunately, this still occurs from time to time), or you were calling about a questionable ingredient only to find out it’s a good thing you called.
    We can’t verify its status:  Translation: “It’s wheat-free/gluten-free, but we’re covering our rear ends because we don’t want someone to sue us.”  Sadly, in our litigious society, it may actually be a founded fear that they have.
    Of course, this response—”we can’t verify its status”—could actually mean what it says—that they can’t verify the status.  Usually they’ll tell you this is because they get their additives from other sources, and even though they claim to be gluten-free, Company A doesn’t want to be responsible in case Company B used gluten.  The risk factor in either case is probably low.
    Every now and then, this response is given because they have an “If we tell you what’s in our product, we’d have to shoot you” mentality.  Assure them that you’re not trying to steal their oh-so-treasured secret-sauce recipe, but that you have a serious medical condition that requires you to know if there are certain ingredients in the food you eat.  Sometimes you just can’t get an answer, in which case you fall back to the golden rule: When in doubt, leave it out!
    Yes, it is gluten-free:  This doesn’t necessarily mean, “Yes, it is gluten-free.”  You have to judge for yourself whether or not they truly understand the concept.  Sometimes they’ll follow it up with, “There are no sources of wheat, rye, or barley, and there are no questionable additives. Therefore it’s safe for someone with celiac disease, gluten intolerance, or wheat allergies.”  Ah, you just want to kiss these people.  Other times, when pressed, they get squirmy. If you say, for instance, “Oh, okay, then I can assume the modified food starch is derived from a non-gluten source?” and they give you an audible “blank stare,” you might want to dig a little deeper before trusting their answer.
    Huh? Thankfully, this isn’t a common response anymore, but it does happen. Politely try to explain what types of ingredients might be in the product you’re calling about, and if it doesn’t “click,” ask to speak to a quality control supervisor or nutritional expert.
    Of course it’s helpful and sometimes necessary to be specific in some cases, saying, “I’m calling to see if this product is gluten-free, which means it doesn’t contain wheat, rye, or barley.”  Not only is this clarification helpful for them, but you may have educated one more person about gluten.
    Many times, one of the added benefits of calling, even if the product you were calling about turns out not to be okay, is they’ll offer to send you a list of their wheat-free/gluten-free products (sometimes they even toss in a few coupons).  Always take them up on it, and save the lists for future reference.
    It’s important to learn from your answers.  If there was an ingredient on the label that you had never heard of, and you talked with a knowledgeable customer service representative who told you that product was gluten-free, take note.  That means the ingredient is gluten-free, too.  Add it to your own copy of the safe and forbidden list, and remember for future label-reading experiences.
    Excuse me for a moment while I put on my Miss Manners hat, but it’s important to be polite, professional, and appreciative when you call manufacturers.  Not only will you get much better service, but we need them!  We need them to comprehend the gravity of our questions and to understand how important it is to be 100 percent sure that the answers they give us are accurate.  We need them to realize that they can’t guess at their answers, and that we very much appreciate that they understand what we’re asking.
    Calling manufacturers can be a pain, for sure, but it’s an important part of living and loving the gluten-free lifestyle.  Not only is it a good habit for you since ingredients change frequently, but it sends companies the message that if their labeling was clarified, we wouldn’t bother them so often!  It also tells them that millions of people avoid wheat or gluten, and maybe they’ll think twice before using an ingredient that has a wheat source when they have the option to use one that is wheat and gluten-free.
    This article was partially excerpted from Danna’s book Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living.


  • Recent Articles

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center