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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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    HOW TO PREPARE A GLUTEN-FREE DISASTER/ EMERGENCY KIT


    Joanne Bradley

    Celiac.com 06/17/2008 - Water, water, everywhere! That is what I woke up to one day in August of 2007. It seems a big storm had lodged over a certain area of the Midwest – and I was in it. Wow, was I in it! A flash flood had raised the water level of a nearby lake to the point where it was in my town house–almost 3 feet of it. It happened overnight and we had to leave immediately. I was able to grab only a couple of things.


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    Eating out being gluten intolerant is quite difficult. Eating emergency food rations at a Red Cross Evacuation station is quite another. Fortunately, the local college food service took over the meals for the evacuees and I was able to eat gluten-free at that point. I learned a lot in those few days that I would like to share with anyone who has food intolerances.

    It is very important to have a food emergency kit that you can grab quickly on your way out the door. Natural disasters can happen anywhere–wouldn’t it be nice if you were prepared? This food may be a great source of comfort if you ever experience evacuation from that fine place you call home.

    Please keep in mind that in a disaster you may not have personal transportation. You may also lack monetary resources or not be able to return to your home for days or weeks. Once allowed back into your home, you will be cleaning up in an unsanitary environment. The electricity may be off, or you may lack running water. The free meals dropped off at disaster sites usually have gluten in them. I relied on gluten-free meal replacement liquid in cans and gluten-free energy bars because of the sanitation issue.

    Here is a list of ideas you may want to consider:

    1. Create a food emergency kit and store it up HIGH in a temperate place, like the upper shelf of a coat closet near your most used door.
    2. The kit should be small enough, and light enough, that with food you are able to carry it a good distance. A knapsack or small, light rolling duffle are some ideas.
    3. I use an inexpensive plastic pencil box (new, not used) to store plastic utensils, a paring knife, and a can opener. A box of disinfectant wipes or hand cleaner is essential. As are some sort of paper wipes in a plastic bag. Remember that everything in this kit may get wet at some point in an actual emergency, so pack items in airtight waterproof bags.
    4. Canned goods are heavy so limit them to items like gluten-free canned chicken, tuna, or meal replacement drinks. Dried gluten-free meats in airtight bags are very good.
    5. Stock a variety of gluten-free energy bars.
    6. Add dry mixes for soups, broth, etc. A plastic bag of dry milk replacement might be something you would like.
    7. An assortment of dried fruits and rollups; dried nuts (if tolerant).
    8. A small bag of first aid supplies.
    9. Essential vitamins and medications.
    10. And, if you think you have room, a small 3-cup rice cooker and rice. You can cook anything in a rice cooker - I practically lived off mine in temporary housing.
    11. Don’t forget, every 3-4 months change out everything in the kit. Refill your kit with fresh products. (Eat anything that is not expired.)  In an actual emergency, you will want good quality food to eat.
    Until gluten-free dining becomes more commonplace, you do need to plan for unusual occurrences. Even with planning, there is no guarantee that you will be able to grab your food kit. If you can, it will be a great comfort in many different situations. It is my most sincere wish that you never have to use your emergency kit. Be well and happy in your gluten-free lifestyle.


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    Guest Susie

    Posted

    Bravo! This is a must read article. I have been saying that I need to make an emergency kit but haven't 'gotten around to it'.

    This article has some very good suggestions and considering what is going on in the middle of our country and the wildfires in the west, something everyone, but especially anyone with celiac disease should have by their emergency exit. Thank you for the kick! I needed it as I'm sure others do too!

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    Guest Carolyn

    Posted

    I kept my emergency rations in the basement, hadn't thought about not being able to get them on the way out!

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    Guest Melody

    Posted

    I have an emergency kit for home and car. I didn't even think about putting a gluten-free one for my granddaughter.

    THANKS!!!!

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    Guest Theresa Brandon

    Posted

    Your comments have very good intentions, but, just going through the worse flooding our city has ever experienced and still is, most of your grab and go bag is worthless, as I found out. I lived on sardines and packaged tuna for days. There was no water to drink or mix with other things, until FEMA and the National Guards could get them to us.

    No electricity--some are still without going on 3 weeks now. Could be 6 months before they see electric and gas. So forget the rice cooker.

    As for the soups and dry mixes, forget that, nothing to mix them with or cook them on. Forget the snacks also, as the packaging absorbs the moisture so fast, everything is ruined; even the things in plastic bags. And there is no ice to be found to keep anything cold, because the water is contaminated and we can not use it to make more ice or does anyone have electricity to do so if they could. Of course most of the time you do not want to eat as the stink from the city turns off the appetite.

    Everything is contaminated from the flood waters; you can not believe how fast the mold and mildew can grow up the walls and into things you think are safe.

    Sorry to be so negative, just stating the facts.

    Theresa

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    Guest Lori

    Posted

    I see Theresa's point, and in her case, probably a can opener and crates of gluten-free liquid food replacement would be it--as it would be if we had a sudden tsunami here in HI, where we live on the low, flat plains next to the ocean. However, if we 'just' had another bad wind knock out the power for a while by toppling twenty or thirty poles, I could get by on bottled water and using the grill to cook items recommended in the article, so I found it useful. I also commend the idea of putting things where they are easily grabbed, if evacuation time permits--we are told that there are sirens to warn one of impending tsunami, and that we'd have time to get to high and dry ground with our supplies if we hurried (or in case of impending hurricane, etc). House would still be flooded, but we'd be above it...my big concern has been that in addition to gluten-free, I am sugar-free and meat-free--and I suspect the Red Cross wouldn't have a clue, nor would I expect them to--so I have to be prepared. I usually have to take a my own food to every faculty luncheon, so why should a disaster be different?

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    Guest Sandi Bowman

    Posted

    It might be better to have a couple of different containers of emergency supplies/foods just in case one gets away from you into the floodwater or crevasse or? At least you wouldn't be totally without supplies if that happened.

     

    Consider having some kind of straps to attach it to you or? You often need at least one hand free to balance, grab an assist into a vehicle or boat, or grab a guide rope. A box requires two hands, generally.

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    Guest Rob Brewer

    Posted

    An emergency kit is very personal. It will vary greatly from region to region, family to family, and person to person. It is up to you to decide what you need in your kit. Most lists suggest at least three days water (1 1/2 gallons) per person. Read many lists before making your own.

     

    Thanks for the OP. My daughter has a gluten allergy (not Celiacs), and I've been wondering how to prepare for her in our kit. Very helpful info.

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    Guest Goldy

    Posted

    Must_have clean water, buy some 16 oz bottled, and add to your E-Kit. Package anything that would be ruined if wet into watertight zip bags. (I use Glad, they are stronger, more watertight.) Manual can opener, cans of tuna, salmon, chicken are essential. 1 a day to keep your health strength. Juice mixes for the water...can use sweetened kool-aid as a break. Instant coffee. tea bags. 2 lb package of sugar...it WILL be worth having. 1 small pot with burner that uses bottled gas, and 1 bottled gas (avail at grocery stores). Packaged dehydrated soups, gluten free. Get a first aid kit, add Kotex pads and other first aid items: peroxide, alcohol, bandages (in waterproof baggies). Pads are good if you get cut/injured to absorb blood. Emergencies can be lethal..and you can be cut/injured. Butterfly bandages. band-aids, and some extra tape. Field guide: "3x4 inches" for poisonous plants if you are forced into a wilderness area, and are starving...you might find edible plants, and avoid poisonous ones. Inflatable plastic container to use to replenish water if you find potable water. Portable radio/extra batteries or a good crank up model. One of those super thin silver/gold blankets that are tiny, and open to 6x8, to stay warm. A thin rain-poncho for drenching storms. Bible - small. Finally, a good pair of comfortable shoes, with 3 pr socks. You won't believe how important that those shoes are...especially if you grab your E-kit while in heels or other shoes that are uncomfortable.

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    Guest Melissa

    Posted

    To keep things like food bars (Larabar, Kind, etc.) from getting water leached into the wrappers, try vacuum sealing 2-3 bars per bag, using a food vacuum sealing machine. You can also vacuum pack Ziploc bags, candles, matches, etc., to keep them from getting damp in case your grab-n-go kit gets wet from rain or flooding. They are handy to put leftovers in (like that opened non-resealable bag of gluten-free jerky), and things you acquire along the way that you don't want rolling around loose in your bag or pack.

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    Guest Christian

    Posted

    I know this is an old thread, but I thought I would share my findings with everyone. My wife is gluten intolerant, and I found an emergency food source recently that has a very long shelf life, and is also gluten-free. They are called "Survival Tabs." Unlike most other food rations, they have non-fat milk solids instead of wheat as their main ingredient. You can find their website by doing a simple search for the product name. They are also sold on Amazon. Hope someone else finds this useful.

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    I know this is an old thread, but I thought I would share my findings with everyone. My wife is gluten intolerant, and I found an emergency food source recently that has a very long shelf life, and is also gluten-free. They are called "Survival Tabs." Unlike most other food rations, they have non-fat milk solids instead of wheat as their main ingredient. You can find their website by doing a simple search for the product name. They are also sold on Amazon. Hope someone else finds this useful.

    Thank you. I appreciate the referral.

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    Guest Eustace

    Posted

    Thanks so much for the article. There are still loving thoughtful people in the world and you are one of them. Blessings

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    admin

    Gregory M. Glenn is in the USDA-ARS Bioproduct Chemistry and Engineering Research Unit. Celiac.com 09/29/2004 - Those lightweight, polystyrene containers that some restaurants give you for carrying home leftovers or take-out meals are known in the foodservice industry as clamshells. Their hinged-lid construction indeed resembles the architecture nature uses for clams, oysters, and other familiar bivalves.
    Every year, billions of these clamshells and other foodservice containers made from petroleum-based foams end up in already overstuffed landfills. Slow to decompose, they become yet another environmental burden.
    But the containers, along with other disposable foodservice items such as plates, bowls, and cups, can also be manufactured with biodegradable ingredients.
    ARS plant physiologist Gregory M. Glenn is working with EarthShell Corp., the California-based innovators of potato-starch-based foam products such as burger boxes, to create environmentally friendly disposables made with starch from wheat, the worlds most widely planted grain. His wheat-starch-based prototypes are sturdy, attractive, convenient to use, and just as leakproof as their polystyrene counterparts. Glenn is with the Bioproduct Chemistry and Engineering Research Unit at ARSs Western Regional Research Center in Albany, California.
    Why use wheat starch in packaging? Because it offers manufacturers of foodservice products another choice among starches when theyre buying raw materials. That purchasing flexibility can help keep their prices competitive with the polystyrene products. Another important cost savings: The machinery already used to make EarthShells potato-starch-based containers is suitable for the wheat-starch products as well. That sidesteps the need for costly retooling at manufacturing plants.
    The machines are presses or molds that work something like giant waffle irons, explains Glenn. First, a wheat-starch batter is poured onto the heated mold, which is then closed and locked. Moisture in the batter generates steam that, in turn, causes the batter to foam, expand, and fill the mold. The steam is vented and, when the baking is finished, the mold is opened, the product is removed, and the cycle starts again. This whole process takes less than a minute.
    A water-resistant coating, added later, helps the container keep its strength and shape when its filled with a hot, juicy cheeseburger or creamy pasta alfredo leftovers, for example. But once the container hits the backyard compost pile or municipal landfill, it biodegrades in only a few weeks.
    Perhaps having our ready-to-eat meal packed for us in a guilt-free throwaway container, such as a wheat-starch-based clamshell, will make eating those foods even more enjoyable.—By Marcia Wood, Agricultural Research Service Information Staff.
    This research is part of Quality and Utilization of Agricultural Products, an ARS National Program (#306) described on the World Wide Web at www.nps.ars.usda.gov.
    Gregory M. Glenn is in the USDA-ARS Bioproduct Chemistry and Engineering Research Unit, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710; phone (510) 559-5677, fax (510) 559-5818.
    Wheat—A New Option for Carry-Out Containers was published in the September 2004 issue of Agricultural Research magazine.
    Additional comments by USDA Plant Physiologist Gregory Glenn on 9/20/2004:
    Due to a current market shortage of wheat starch, the containers will be made of corn starch. However, you bring up a very valid concern and at some point the containers may be made of wheat starch. We are very sensitive to the concerns that Celiac sufferers have regarding wheat-based products. I spoke with Dr. Bassi of MGP Ingredients. MGP is a major supplier of wheat starch. Dr. Bassi is very aware of the concerns about Celiac disease and serves on an international committee that addresses this concern. Dr. Bassi can be reached at MGP Ingredients at 800-255-0302. Let me summarize our conversation. Wheat allergens are comprised of protein or wheat gluten. The starch component itself is safe and would only be a risk if contaminated by gluten. Dr. Bassi explained that current food regulations specify that gluten levels below 200 ppm can be labeled gluten free and are deemed safe for consumption by the general public. Wheat starch produced by MGP has a protein level of 5 to 30 ppm which is well below the required 200 ppm level. Our wheat starch containers are only about 50% wheat starch and they have a film or coating on the container that provides moisture resistance.
    It would also act as a barrier between the food product and the wheat starch. Thus, a food product would not come into direct contact with the wheat starch. As I mentioned earlier, the containers are currently being made of corn starch. However, the containers would be safe, even for those with wheat allergens, if the containers were made of wheat starch.

    Rick Lenger
    Celiac.com 12/04/2009 - It’s been ten months since my diagnosis of celiac disease.  The foggy thinking is clearing.  I remember more and more details of the misery of living a life with gluten poisoning.  Can you imagine having leg cramps so severe that when they finally subsided your legs were bruised?  That was by far the worst pain I have ever experienced. And I would have those cramps four or five times a week. I was prescribed quinine and it didn’t help a bit, however I did not contract malaria.  People would say to me, “You just need to eat bananas.  You have a potassium deficiency.”  They didn’t know I ate bananas everyday to no avail.  The dull pains in my gut I had learned to ignore even though they were constant.  The leg cramps that would come in the middle of the night I could not ignore.
    Other symptoms included extreme fatigue, lightheadedness, vision loss, anemia, and heart papaltations. Throw in depression, panic attacks, and a feeling of impending doom. My blood work was always a frightening revelation.  It even scared my doctor and he’s not even me!  You know it’s bad when the doctor is reading your lab results and both of his eyebrows arch up to the middle of his forehead.  I also had vertigo and balance problems.  The weight loss was extreme.  Gluten had robbed me of nutrients necessary to live a normal life.  I was suffering from malnutrition, although I ate constantly.  Life wasn’t really working out like I had hoped.
    Can you blame me when I say I really hate gluten?  I hate gluten as much as I hate Adolph Hitler.  It is insidious. All of that pain was caused by that little protein called gluten.  It almost killed me.  I won’t ever consciously eat gluten again no matter what drugs are developed to neutralize it.  I feel like the classic jilted lover when it comes to gluten.  I wouldn’t take gluten back for any amount of money.  I would take the drugs only to insure myself in case of accidental ingestion when eating out at a restaurant or something to that effect.   When I am at the grocery store I will not even walk down the bread aisle.  I hate the smell of fresh bread.   I really believe everyone would be better off if they went gluten free.  However, it’s not going to happen. 
    The best thing about celiac disease is that once you eliminate gluten from your diet you start getting better in a hurry. What an exciting journey these past ten months have been!  I have gained 58 pounds.  I feel so strong that sometimes when I walk down the street I hope someone will take a swing at me! Unless he’s a professional fighter I don’t think he’ll knock me to the pavement on the first swing. Maybe I exaggerate a bit, but what I am trying to say is that I have a feeling of well-being that I never knew possible.  I feel so good I want to shout out to the neighborhood, “I FEEL GOOD!” (cue the James Brown song here) “I KNEW THAT I WOULD NOW!” 
    What is exciting is that some of the research is very optimistic.  I recommend reading some of Dr. Ron Hoggan’s articles on the cutting edge discoveries that could possibly neutralize the toxic effects of gluten in celiacs.  Larazotide Acetate could be the miracle drug celiacs and other autoimmune sufferers are hoping for. I think you will be hearing a lot more about breakthroughs in the near future.  I am so grateful for Dr. Hoggan, Scott Adams, Dr. Peter Green, the research team at the University of Maryland, Dr. Alessio Fasano and many others who are lending their brilliance to this puzzling malady.  I marvel at the depth of their knowledge and passion for discovery.  Unfortunately, I am not so gifted.  I can only thank them and reap the benefits of their work.
    Reading Recommendations:

    If you aren’t already familiar with The Journal of Gluten Sensitivity you can subscribe through a link here at Celiac.com. You will find much information and you will be encouraged at the current work being done in this field.  I highly recommend the following books for the newly diagnosed celiac:
    -Celiac Disease and Living Gluten-Free – Jules E. Dowler Shepard (a great personal story honestly told by a smart author, and lots of recipes)
    -Celiac Disease a Hidden Epidemic – Peter Green. M.D. and Rory Jones (lots of science and answers to your questions here)
    -The Gluten-Free Diet – A Gluten Free Survival Guide – Elisabeth Hasselbeck (another honest personal testimony and lots of graphs, charts, and recipes)
    All of the above have done much research and have exhaustive indexes. Well worth the investment.


    Jefferson Adams
    Celiac.com 06/25/2014 - Chefs can be instrumental in guaranteeing a gluten-free dining experience for people with celiac disease. However, otherwise competent and well-meaning chefs can get some basic things wrong about gluten-free food for people with celiac disease, including:
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    Eating gluten causes things like stomach cramps, nausea, dizziness, diarrhea and vomiting, and other unpleasantness for people with celiac disease. No chef wants a patron to leave feeling like that. That’s why it’s so important for any chef or cook offering gluten-free food owes it to it’s patrons with celiac disease to get gluten-free right.
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    Practices like those listed above are part of the cross-contamination problem faced by so many people with celiac disease. Remember, there’s no such thing as ‘a little gluten’ to people with celiac disease. To make sure you get it right, know the culprits wheat, barley and rye, be vigilant and watch for cross-contamination. Also, be sure to design and adopt a list of best practices for your particular kitchen that will guarantee a gluten-free dining experience for your patrons with celiac disease.
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    Jefferson Adams
    Celiac.com 03/02/2015 - Officials at UCLA Ronald Reagan Medical Center have warned 179 people that a fairly routine endoscopy procedure may have left them exposed to a drug-resistant 'super-bug' that infected seven patients, and may have contributed to two deaths. The possible exposures occurred at the UCLA Ronald Reagan Medical Center, between October and January, in patients who underwent a procedure in which a specialized endoscope is inserted down the throat to diagnose and treat pancreatic and bile duct diseases.
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    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.
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    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

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com