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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? 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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    I DREAM OF BAGELS: A PERSONAL NARRATIVE ABOUT BEING DIAGNOSED WITH CELIAC DISEASE


    Janet Doggett

    This article appeared in the Winter 2008 edition of Celiac.com's Scott-Free Newsletter.


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    Celiac.com 07/19/2008 - When I was 6 years old, I lived in Dallas, Texas, and I had a best friend named Judy. It was at her house that I first ate a bagel. I fell in love with its chewy, crusty texture. I didn’t know much at that age, but I knew that I loved eating those bagels – I couldn’t get enough.

    I also knew, from a very young age, that something was wrong with me. Something that they would one day discover and name after me. I had stomachaches all the time. I can’t remember a time when my stomach didn’t hurt at least a little bit.

    “You were so healthy when you were young,” my mother is fond of saying. Painfully shy and uncomplaining–yes. Healthy, no. We were just blissfully unaware of what lay in wait for future doctors to discover.

    In high school, I was anemic, and experienced several bouts of tachycardia that were written off to anxiety. And then after I was married, I twice struggled with infertility. Later, the “stomachaches” returned and worsened and doctors removed my gallbladder thinking that stones were to blame and then my uterus thinking it might be hormones causing my symptoms.

    Along the way, in trying to diagnose me, doctors discovered insulin-dependent diabetes, low thyroid and high cholesterol. I also have bipolar disorder. I take a combination of 13 medications a day for my health maintenance, and I’ve been to the hospital at least 18 times in the past year. But still, I felt that they hadn’t hit upon that one thing that was really wrong, that was causing my stomach to hurt so badly.

    Then, two years ago, I had added “severe bone pain” to my ever-growing list of symptoms and went to see a rheumatologist. He refused to believe it was a simple case of arthritis and tested me for malnutrition. I had no Vitamin D in my blood – a tell tale sign that something was wrong with my gut. Next came the antibody test and then a biopsy that proved that the tiny villi that lined my intestines were indeed “flattened.” We had a diagnosis after only 10 years of actively seeking one. I had celiac disease, an auto-immune disease where you can’t digest wheat or gluten, the wheat protein.

     “What? I can’t eat bread? I can’t have bagels?”

    I was sure I would starve to death when I heard that this removal of all glutens from the diet was the only treatment for the disease whereby the lining of a person’s intestines is badly damaged. If left untreated, it can lead to things like malnutrition, brain ataxia, osteopenia, and eventually a cancer called lymphoma.

    More specifically, what was happening was the lining of my intestines was shriveling, shrinking in reaction to the gluten in the bread or other products made with wheat. The damaged intestines repair themselves with the removal of gluten from the diet, but it must be strictly adhered to for life. Even the smallest taste of wheat or gluten would immediately return my villi that line the intestines to a flattened mass. 

    At first I was afraid to eat anything. All day long, gluten loomed at me from dark corners. At night I dreamt of bagels and pizza.

    The problem is that gluten is hidden in many foods. Obviously it is in bread, bagels, pizza, pasta, most fried foods (all wheat flour-based products) but it also is in many processed foods like canned soups and salad dressings, ice creams, foods made with caramel color, malt, barley, rye, HVP, spelt, and the list goes on. It also means that I must use separate utensils to butter my gluten-free bread, separate pots and pans to cook my food and separate colanders to drain my corn or rice-based pastas. Even certain toothpastes and lipsticks are suspect.

    To have celiac disease means that you no longer can rely on that convenience factor of ordering take-out or eating fast-food. It means that you have to be prepared each and every time you eat, bringing with you sauces and dressings, buns and breads.

    You learn, too, that part of the reason bread is bread is because of the gluten. It is what holds it together and gives it its chewy texture. Breads made from rice and corn and the like are mealy and fall apart. They must be kept frozen and then toasted, and even then are just not the same.

    Eating out is risky. You must carefully research a restaurant before you go, finding out if they offer any gluten-free foods and usually speaking to the manager and the chef. I usually go to one of two restaurants that I know to have gluten-free menus. Even then you risk cross-contamination or accidents. The other day, I found a crouton in the bottom of my salad bowl. This can be disastrous to a person with celiac disease.

    It signaled all things dark and dastardly, and sure enough, later that night, it started: a gnawing, a clawing from the inside out. Something akin to severe hunger but more raw than that. Then it settled in the pit of my stomach and churned into a piece of broken glass. A reaction to gluten can feel as though every time you move you’re stabbed by a shard of glass until you’re bleeding from the inside out. This can result in severe projectile vomiting and other gastrointestinal symptoms that are mostly unmentionable.

    The Other Celiacs
    There are those people who have celiac who are really upbeat about it all – perky even. There are also celiac patients who have mild or no symptoms of the disease. I’m not one of them. They will tell you that we are among the lucky ones, the ones who know they have the illness, the ones who have been diagnosed and now have all this healthy good-for-you food at our disposal. They laud the nature of the illness whereby the only treatment is dietary and does not require surgery or other invasive means. But if you ask me, I would much rather have one surgical procedure that would “cure” me and be able to digest wheat the rest of my life than to have to make such a lifestyle overhaul. To have celiac is to be socially awkward at best and to be in constant pain at worst. It is not something one wishes to have.

    The worst part is no one (other than another celiac sufferer) understands, from the family member who wants you to try “just one bite” of her homemade streusel to the restaurateur who mistakes white flour for a non-gluten product because it has been “bleached” to the medical professional who thinks it’s a simple allergy rather than an auto-immune disease. The lack of awareness of celiac is astounding given that nearly two million Americans are said to suffer from it.   The problem is it is widely under-diagnosed. One in 133 Americans are said to have celiac disease but only one in 2000 knows they have it.

    Lack of Awareness
    When we are little kids, we are taught that doctors are there to help us. I have very few doctors who actually help me. I had one doctor -- an endocrinologist – say that they would figure it all out at the autopsy. To have a chronic illness is to realize that there is no cure. You will not be cured. You will learn to live with some amount of pain and illness.

    This lack of awareness of the disease and its effects even among medical professionals is unnerving. I’ve shown up at hospitals vomiting blood, writhing in pain with blood pressure so low I should be crawling yet I’ve been told nothing was wrong with me, that all of my blood work was “perfectly normal” and therefore I should just go home and rest.

    Of course if they had checked my gluten antibodies, they would have found that they were twice as high as was normal, pointing to an accidental ingestion of gluten, which sent my body into a tailspin of auto-immune hell. Yet there is no “auto-immunologist” to which I can turn for help.

    What’s even more frustrating is that celiac disease is not a rare illness – it is estimated that it could even affect three million Americans!

    Lessons Learned
    I dream of bagels that I can digest that taste good. I dream of hospitals where treatment comes without scrutiny and care comes with respect.

     And I dream of a place I can go and be welcomed where “everybody knows the name” of celiac sprue. A place where people understand that it is not a simple thing to just“eliminate gluten” from one’s diet as gluten – the wheat protein – isin many, many foods, some obvious, yes, but many hidden, too.

    In the meantime, I’m learning to eat to live and not the other way around. And I’m enjoying the simple things in life – the friends who will drive far enough to find a gluten-free restaurant; the same friends who won’t devour the bread basket in front of you!


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    Guest mary casey

    Posted

    Your article described me and my twin sister perfectly , so much that it has given us hope. I just found out that I have celiac disease due to some major problems this past year. So she and I have been researching the symptoms, Now I am convinced that she does also. she has always had severe problems with her bowels since we were children more so than me. Today she is malnourished, anemic with thyroid problems. She is terribly underweight and her stomach is bloated daily with constipation. But the most interesting thing in your article was the severe bone pain. She has had 4 surgeries to correct her neck shoulder and elbow but it seems like nothing helps. She is and has been in extreme bone and nerve pain everyday now for about 3 years now. Please let us know if being gluten free helped relieve the bone pain and if so how long did it take?

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    Guest Barbara

    Posted

    I am so sorry that you are having to deal with desire of bagels. I too, loved bread. I loved homemade bread, hot from the oven and butter waiting. It was a passion. My daughter and my granddaughter have Celiac as well. My granddaughter (age 9) remembers just how yummy pizza was, but she knows that she does not want the belly pain. Thank you for sharing. Barbara

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    Guest Roberta Wall

    Posted

    I identify completely with your frustration that gluten is hidden everywhere. I miss being able to eat anywhere and to eat everything. I hate being a 'pain in the neck' every time I enter a restaurant, and since I've never really learned to cook, I hate being forced to eat my own cooking just to be safe! We lose the ability to be spontaneous -- everything has to be planned in advance. I, too, long for the day when all restaurants and markets offer safe selections for us!!

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    Guest Stevie Krut

    Posted

    I understand how frustrating the lack of awareness by the medical profession can be and how difficult doing without a favorite food is, especially when it involves either family traditions or childhood memories. My Sunday mornings were given back to me by a gluten-free backing company. The bagels I remembered are the bagels they sell. You can't tell the difference between them and the wheat bagels except you don't have to go out to get them on Sunday morning.You just put them in the oven I hope you can satisfy your own bagel dreams again.

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    Thank you for this article. I thought I was reading my autobiography. I experienced so much of the same symptoms.

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    Guest Bill Kay

    Posted

    31 years of incorrect diagnoses (IBS, colitis, etc.) and then a fine doctor ordered an endoscopy when I demonstrated some anemia at a blood drive. Voila`. Celiac. My angel wife immediately bought a Gluten-Free cookbook and I have never been deprived of any of the joys of fine cuisine. Her English Muffins would make old man Thomas blush with shame. BTW, maltodextrin, if made in this country, is Gluten-Free according to the FDA.

    Good luck! It doesn't have to be a problem anymore!

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    Guest Roxanna

    Posted

    I have severe pain in my bones and muscle when I eat gluten. I do better when I do NOT eat gluten. I have a lot of problems now that won't go away. If at all possible you need to get off of gluten to stop the problems before it is too late. I suffered a long time. Even seizures. I was told I was faking them and sent to a psychiatric ward twice to see what was wrong with me. I wasn't treated well in any hospital I lived in. I missed a lot of holidays and birthdays. You have to stop it before it gets too late. It is a nightmare to live. If one doctor won't help you, go to another.

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    Guest Cathy

    Posted

    While I don't suffer from celiac disease, I am highly allergic to gluten, potentially fatal. I feel for you about eating out, reading the ingredients on whatever you buy to eat, and especially, the ignorance of people. People who tell you that you are so strong not to eat whatever. I don't have a choice, my life is a stake. Just yesterday I stood in a shop looking at all the pies, rolls, tarts, etc, thinking that I would never eat that again in my life. However, time has taught me to be grateful that I can lead a normal life, I can walk, I can see, I can work. Eating becomes of secondary importance, as long as I am healthy and alive. Good luck to you - I hope you stay healthy and pain-free.

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    Guest Laura Hatfield

    Posted

    A very well written, if negative article. I understand it comes from your heart and I do know how difficult the whole lifestyle change thing is. (I shed a husband who was NOT helpful) however, you do not speak of the absolute relief that being Gluten-Free brings (you may not have been Gluten-Free long enough to experience it). It is hard for me as a single woman, but I find that the people I meet who are truly caring folk step up to the plate (pun intended) for me. So in a way it is a great litmus test to see who your true friends are!

    Best of luck to all of us as we move forward...the good news is that even main stream grocery stores are marketing Gluten-Free foods...so hope is just around the corner :-)

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    Guest Jennifer

    Posted

    Hi,

    There is a product out there called 'Glutagenics' by a company, Metagenics. It contains glutamine, licorice root, and aloe and aids in restoring the intestinal lining which would hopefully minimize those bleeds you write about. I have wasted hundreds of dollars on useless supplements, but this stuff truly helps improve absorption and overall health on the gluten free diet. You can Google it, or get it through a local chiropractic physician (they may only sell to health care providers). I get mine from my chiropractor.

    I hope this helps,

    Jennifer

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    Guest Kerri Wartnik

    Posted

    After years of tears and painful adapting, the celiac disease in our family has become a blessing. My three daughters have it, along with my husband and perhaps myself. My daughter and I suffered from terrible bone pain for years, and we discovered it was not the celiac (although it may be the original cause), but a corn allergy (my daughter) and corn intolerance (myself). Already one daughter has a severe dairy allergy. On top of celiac, these realizations were devastating.... However, we have come to embrace our gift. For it is a gift. I was suffering from depression and bipolar tendencies (never diagnosed), and saw my children following suit. But with our change in diet, now that we are free of gluten and even corn, we are rejoicing everyday with health and real Happiness. The kitchen is an outlet for our creativity, and although we must say no to so much our society indulges in, we are very glad of it now. We are more than content. We feel free and at peace. We are more busy than many, but we are so rewarded. We would not go back to our old lifestyle for anything... even if it didn't include the results of celiac! It is good and right to grieve the losses and face the pain, but coming to acceptance is the goal. This lifestyle is more wonderful than I could have ever imagined. Pizza and bagels are a small exchange for what we've discovered in the world of eating well. God has been sweet to us as we've submitted to His strange plans.

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    Guest Angela

    Posted

    I can relate! I am one of the 'silent' celiacs who doesn't have the classic symptoms. For one thing, I'm overweight - and couldn't lose for anything! I also have had severe trouble with anemia, bone and nerve pain, thyroid disease, infertility, and low blood pressure. (Not so silent after all, huh?) But because I didn't fit the image of an underweight celiac patient, I wasn't diagnosed until age 35. After living Gluten-Free for two months, I've lost 15 lbs. The lumps on the back of my neck (swollen lymph nodes) are gone. My bone pain has disappeared. My anemia is tons better - I've gone from needing transfusions to actually giving blood!

     

    Thanks for writing an informative article that raises awareness, and thanks for sharing your story. It is nice to know that I'm not the only one out there.

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    Guest valerie behrens

    Posted

    I related to your article and found it very interesting that we celiacs have so many problems with our health care providers, when is the medical community going to start learning about the symptoms of celiac? It took me 4 very long painful years before I was diagnosed.

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    Guest Alisa

    Posted

    Excellent article! I was ill for quite awhile before finding out that I had celiac disease. This disease was bad enough for me, as I loved making homemade breads for my family, friends and co-workers, but I found out I am also allergic to eggs, milk and a few other foods. The first time I went to the grocery store after finding out about my allergies was a nightmare and very depressing.

    I can relate to your experience of the medical profession and the lack of awareness of this disease. I too, along with I'm sure many others, have experienced this also unfortunately. It felt like I was on that show 'Mystery Diagnosis' on Discovery Health Channel. What a horrible feeling it is. One no one should ever experience.

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    Guest margot

    Posted

    Great article !! Good to hear the truth about this tricky disease. Also I feel less 'lonely' hearing other patient's experiences. Sometimes, I am quite upbeat, too and then, I can become a bit despondent. I feel a social group like people online , here, is very very helpful and psychologically healthy. I'm 60 yrs old and diagnosed 6 years ago, after tackling it seriously for about 6 years. Best of luck to everyone and thanks for sharing !

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    Thanks for sharing your story. Like you, I've suffered from poor digestion and stomach discomfort most of my life. In my adult life I've also suffered from osteoarthritis and loose bowels. I'm now in mid-50's, chronically underweight, with low blood pressure and constant fatigue. But I've been experimenting with diet for 11 months and I've found that by avoiding wheat, barley/malt, rye, oats, soy and corn I can maintain better digestion, virtually eliminate arthritic pain and bowel problems, and marginally improve my energy levels. I now eat lots of buckwheat, rice and millet products, plus meat, fish, eggs, veges and fruit. My health is gradually improving and I'm positive about the future. Good luck to all who're struggling against Nature's little imperfections!

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    Guest Holly

    Posted

    I hear you. I'm struggling with keeping myself and my 5 year old on a gluten free diet. It's not easy. I had to talk him out of a pretzel the other day. He wanted it so badly, but I reminded him of how bad it would make him feel if he ate it. I really felt bad for him. Eventually and reluctantly, he gave up the pretzel and settled for some gluten free raisin bread.

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    Guest alison hedlund

    Posted

    Most excellent article. My son recovered from the most severe effects of celiac disease after 8 to 9 months. For him it was asthma.

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    Guest Joanne

    Posted

    What the author went through before being diagnosed was typical of many celiacs. I was almost 60 and was fortunate to have the first 'red flag' from the Red Cross when I became persistently anemic. Then, in spite of taking calcium supplements for over 20 years, showed signs of osteopenia. Fortunately my new GP had a wife with celiac disease and started the testing process. And yes, my mother remembered me as a healthy kid - one with aches and pains from infancy on.

    Anyway I'd rather live with my celiac restrictions than have any of the diseases I might get from ignoring it!

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    Guest stella

    Posted

    Reading this I could see my daughter--she has celiac and we just recently found out after 4 years she was very low on vitamin D. Her thyroid doctor put her on vitamin D for 6 weeks now she said she feels a lot better with the joint pains her GI doctor never tested her for this. she gets low on potassium and a lot dehydrated even though she probably drinks 20 bottles of water a day all she drinks now. she found a gluten free bagel that she warms in the microwave and eats it for breakfast or uses it as a sandwich bread. She loves them. good luck with your progress in the future.

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    Guest Rachel

    Posted

    Wow, your article was really good. I know what you're going through when it comes to having to eat gluten-free. It is a real challenge, and it feels like the rewarding non-sick moments don't come as often as you'd like them to.

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    Guest Barbara Vivian

    Posted

    Another celiac who lives your life! I was diagnosed with celiac about 3 years ago at age 43. I had no symptoms. A yearly physical showed a zero level of iron and my nurse practitioner (not doctor) put me on iron pills. When the levels did not change she sent me to a hematologist. They suspected lupus or celiac. I had never heard of celiac and didn't think much of it. I sat once a week in an oncology unit getting iron transfusions for two months. After an endoscopy, biopsy, etc., I was diagnosed. I did not adjust well to this new diet and my doctor's reply was 'I guess you will have to change your diet'. I considered him a moron. This diet changes your life. It effects your family, friends and your everyday existence. I probably would have been grateful for this diagnosis if I had severe pain, diarrhea, constipation, vomiting, etc., but I had nothing. I wasn't sick. It has been three years and I hate this diet just as much today than I did when I got it. I don't like the constant explanation when I go out to eat. I hate that it dictates where I go to eat with my friends. That I have to continue cooking for my family the things that I would love to eat. Let's face it, not having a bagel, a bowl of Honey Bunches of Oats w/Almonds, pancakes, or an English muffin for breakfast sucks. Having your family cook a turkey with no stuffing inside and having them all suffer because you can't have it sucks. Not having the chocolate cream pie after, none of this is good. Yes I am grateful I do not have cancer, that I am not blind, etc., but boy I sure do feel ripped off. Luckily my children have not tested positive for this disease that literally came out of nowhere. I only hope it does not pass on beyond me. All of this negativity and hatred from me, and I am medicated. Some days are better than others. Hopefully, someday soon, all canned and boxed products that are gluten free will be listed with a readable label stating the same. I hope some day I come to peace with this thing, but it ain't today!

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    M
    M&M’s – original, peanut, peanut butter
    Mars M&M's – except pretzel M&M's
    Mars Dove chocolate products
    Mars Munch Nut bar
    Mars Snickers, Snickers Dark bars, fun size and mini’s – may contain almonds
    Mallo Cup
    Marvel Heroes Candy Sticks (Hulk, Spiderman, Wolverine)
    Melster Peanut Butter Kisses
    Mike and Ike
    Mini Mentos
    Mini Sour Dudes Straws
    Monstaz Pops (jack–o–lantern lollipops)
    Monster Hunt plastic monster eggs filled with candy bones, skulls and pumpkins (made for Target)
    Mounds
    Mounds dark chocolate fun size bars
    Mr. Goodbar
    N
    Necco’s Sky Bar 4 in 1 chocolate bar
    Necco Wafers
    Necco Mary Janes
    Necco Mary Jane Peanut Butter Kisses – does contain peanuts
    Necco Sweethearts Conversation Hearts (available for Valentine's Day only)
    Necco Canada Mint & Wintergreen Lozenges
    Necco Haviland Thin Mints and Candy Stix
    Necco Clark Bars
    Necco Skybars
    Necco Haviland Peppermint & Wintergreen Patties
    Necco Candy Eggs
    Necco Talking Pumpkins (available at Halloween only)
    Necco Squirrel Nut Caramels and Squirrel Nut Zippers
    Necco Banana Split and Mint Julep Chews
    Necco Ultramints
    Nestle Milk Chocolate fun size bars
    Nestle Baby Ruth
    Nestle Bit–O–Honey
    Nestle Butterfinger (NOT Butterfinger Crisp or Butterfinger Stixx)
    Nestle Goobers – does contain peanuts
    Nestle Nips (both regular and sugar–free)
    Nestle Oh Henry!
    Nestle Raisinets – made on equipment that processes peanuts
    Nestle Sno–Caps
    Nestle Wonka Pixy Stix
    Nestle Wonka Laffy Taffy
    Nestle Wonka Lik–M–Aid Fun Dip
    Nestle Wonka Spree
    Nik-L-Nip wax bottles with juice
    Now and Later
    O
    Oh Henry!
    Operation Gummy Candy
    P
    Palmer Peanut Butter Cups – does contain peanuts
    Pay Day peanut caramel bar snack size
    Peanut M&M’s
    Pearson’s Bun candy – maple and roasted peanuts
    Pearson’s Mint Patties,
    Pearson’s Nut Goodies
    Pearson's Salted Nut Rolls
    Peeps Jack–O–lanterns, Ghosts and Chocolate Mousse Cats
    Pez candy
    Pop Rocks
    Popcorn Expressions Kettle Corn Snack Bags
    Pixie Stix
    Pure Fun Halloween Pure Pops
    R
    Rain Blo Bubble Gum Eyes of Terror
    Raisinets
    Razzles candy gum
    Red Hots
    Reese’s Fast Break candy bars and snack size
    Reese’s Peanut Butter Cups snack size and miniatures
    Reese’s Pieces
    Reese’s Select Peanut Butter Cremes
    Reese’s Select Clusters
    Reese’s Whipps
    Riviera Spooky Candy Rings
    S
    Sixlets
    Skeleton Pops (lollipops)
    Skittles includes Original, Sour, Wild Berry, Fizzl’d Fruits, and Crazy Core, including fun-size
    Smarties
    Snickers
    Snickers Fudge bar
    Sno-Caps
    Sour Patch
    Starburst Fruit Chews and fun-size
    Starburst Gummibursts and Sour Gummibursts
    Sugar Babies
    Sugar Daddy Caramel Pops
    Super Bubble bubble gum
    Surf Sweets Gummy Worms
    Surf Sweets Gummy Swirls
    Surf Sweets Gummy Bears
    Surf SweetsFruity Bears
    Surf Sweets Jelly Beans
    Surf Sweets Sour Worms
    Surf Sweets Sour Berry Bears
    Swedish Fish
    Sweethearts conversation hearts Forbidden Fruits (candy packaging of The Twilight Saga, New Moon the movie)
    Sweet’s Candy Corn Taffy
    T
    Tootsie Pops – original and mini
    Tootsie Rolls Midgies and snack bars
    Transformers Canpeasron's salted nut rolldy Mix – gummy shields, fruit chews, candy shields, gum rocks
    W
    Warheads – Extreme Sour hard candy and Sour QBZ chewy cubes
    Wonka Bottlecaps
    Wonka Chocolate Laffy Taffy
    Wonka Giant Chewy Nerds Jelly Beans
    Wonka Giant Pixy Stix
    Wonka Gobstopper Everlasting
    Wonka Gobstopper Chewy
    Wonka Laffy Taffy Ropes
    Wonka Mix–Ups
    Wonka Monster Mix–Ups – SweetTarts Skulls and Bones, Spooky Nerds, Howlin’ Laffy Taffy
    Wonka Nerds – carry a cross contamination warning on the Spooky Nerds orange and fruit punch flavors
    Wonka Pixy Stix
    X
    X–scream Mouth Morphers Fruit Gushers
    Y
    York Peppermint Patties Pumpkins
    Z
    Zed Candy Skulls and Bones
    With all these selections, finding some good, gluten–free candy should be a snap. As always, be sure to read labels, as some ingredients can vary.

    **WARNING! THESE UNSAFE CANDIES CONTAIN OR MAY CONTAIN GLUTEN:
    AIRHEADS
    Packaging states that Airheads are: “Manufactured in a facility that processes wheat flour.”
    Airheads.com FAQs state that: “Airheads do not contain gluten; however, they are processed in a facility that uses wheat flour" so the company "does not that Airheads are gluten free.”
    Airheads Xtremes Rolls contains wheat flour
    ANNABELLE’S
    Rocky Road – contains barley malt and wheat flour
    BRACH'S
    All Brach's candy should be considered NOT gluten–free
    CADBURY ADAMS
    Sour Patch Xploderz
    CHUCKLES
    Chuckles Ju Jubes
    FARLEY'S
    Harvest Mix and Candy Corn – This product is made by Brach’s. See the Brach’s listings.
    FRANKFORD
    Frankford Fun Size Mix (Peanut Butter, Caramel and Crispy Chocolate Covered Candies) Crispy Candies
    Gummy Body Parts
    SpongeBob Gummy Krabby Patties
    GOETZE
    Goetze’s Caramel Creams – Contain wheat flour, milk, and soy.
    HARIBO
    Black Licorice Wheels
    Brixx
    Fruity Pasta
    Konfekt and Pontefract Cakes
    Red Licorice Wheels
    Sour S’ghetti
    HERSHEY
    Kit Kat – contains wheat
    Reese's Minis
    Reese’s Peanut Butter Pumpkins
    Twizzlers – contains wheat
    Whoppers – contains barley malt and wheat flour
    Hershey’s Bliss (Milk Chocolate, Milk Chocolate with Almonds, Milk Chocolate with Meltaway Center, White Chocolate with Meltaway Center, Milk Chocolate with Raspberry Meltaway Center, Dark Chocolate) – No gluten ingredients, but not on Hershey’s official gluten-free list.
    Hershey's Good & Plenty
    Hershey's Milk Duds
    Hershey’s Rolo chocolate covered caramels
    MARS and WRIGLEY
    Milky Way – contains barley malt
    Twix – contains wheat
    NESTLE
    Butterfinger Crisp or Butterfinger Stixx – contains wheat flour
    Crunch – contains barley malt
    Hundred Grand Bar – contains barley malt
    Wonka Oompas and the Wonka Bar are NOT gluten–free.
    PALMER
    Palmer Bag of Boo’s fudge bars
    Palmer Tricky Treats (mix of Googly Eyes, Boneheads, and Pumpkin Patch chocolate candies)
    Palmer Trick or Treat Mix
    Palmer Peppermint Patties
    RUSSELL STOVER'S – Russell Stover's products are produced on equipment that also processes peanuts, tree nuts, eggs and wheat gluten.
    WONKA
    Wonka Bar
    Wonka Chewy Runts
    Wonka Chewy Spree
    Wonka Giant and Mini Chewy SweeTarts
    Wonka Nerds
    Wonka Oompas
    Wonka Runts
    Wonka Runts Chewy
    Wonka SweetTarts
    Wonka Sweetarts (regular)
    Wonka Sweetarts Chew
    Wonka Sweetarts Chewy Twists
    Wonka Sweetarts Giant Chewy
    Wonka Sweetarts Mini Chewy
    Wonka Shockers
    Wonka Sweetarts Gummy Bugs – contains wheat/gluten
    Wonka Sweetarts Rope – contains wheat/gluten
    Wonka Sweetarts Shockers
    Wonka Tart N Tinys
    Wonka Tart N Tinys Chew
    Wonka SweetTarts Boo Bag Mix
     
    Sources and Additional Resources:
    A more comprehensive list of safe and unsafe candies for Halloween can be found at celiacfamily.com. About.com Celiaccentral.com DivineCaroline.com Surefoodliving.com Foodallergyfeast Medpedia Here is a partial list of major candy manufacturers and how to contact them: Hershey's – 800–468–1714. Here's a link to Hershey's official gluten-free list. Jelly Belly – 800–522–3267 Just Born – 888–645–3453 Just Born Gluten-free FAQs Mars Chocolate – 800–627–7852 Necco – 781–485–4800 Nestle USA – 800–225–2270 Pearson's – 800–328–6507 Tootsie Roll – 773–838–3400

    Jefferson Adams
    Celiac.com 01/24/2014 - To create a gluten-free, allergen-free station in a dining hall that serves about 10,000 to 14,000 students each week, and offers a different daily menus for each meal, Lehigh University in Bethlehem went the distance. The result was Simple Servings.
    Lehigh's earlier dining hall offered gluten-free cereals, soups, pastas and breads via their Your Choice station. That original station has been incorporated into Simple Servings, and Lehigh students with gluten intolerance can now experience the same range of choices as their non-sensitive counterparts.
    Joseph Kornafel, Lehigh's executive chef, says that the school has really paid attention to details, from getting the right equipment when the station was being built, to maintaining a database of allergen-free recipes,
    Lehigh has also reached out to coaches and student-athletes to make sure they understand how the system works and to always get a clean plate before taking food from the station to avoid cross-contamination.
    Purple is the color adopted to designate allergen-free items in the food industry, and Lehigh uses purple to designate all gluten-free food preparation items, including utensils, carts and cutting boards.
    All gluten-free preparation equipment is dedicated, and never leaves that station to prevent cross-contamination. All chefs working that station are specially trained, and and all ingredients are clearly labeled for each dish.
    Source:
    Lehigh Valley Live

    Jefferson Adams
    Celiac.com 05/16/2014 - More than half of U.S. chain restaurants plan to expand their gluten-free menus in the next year, according to a national menu price survey by restaurant supply-chain co-op SpenDifference.
    "Operators recognize that a growing number of customers have health-related dietary restrictions, and they are revamping their menus to include choices for them, as well as for those who simply want more healthful choices,” said SpenDifference president and CEO Maryanne Rose.
    Currently, 55 percent of restaurants surveyed serve gluten-free menu items. According to the new survey, the majority of those businesses will be expanding that selection in the coming year.
    The survey supports projections that indicate that the demand for gluten-free menu items “will be with us for a long time," said Rose.
    The findings are included in SpenDifference's third menu price survey, which for the first time asked chain-restaurant operators about their plans to offer more healthful menu options.
    Read more at: Fastcasual.com.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
    Just a few years ago, Dickson dominated her peers nationally and won a gold medal at Canada Games for both pursuit and team relay. She also won silver in the sprint and bronze in the individual race. But just as she was set to reach her peak, Dickson found herself in an agonizing battle. She was suffering a mysterious loss of strength and endurance, which itself caused huge anxiety for Dickson. As a result of these physical and mental pressures, Dickson slipped from her perch as one of Canada's most promising young biathletes.
    Eventually, in September 2016, she was diagnosed with celiac disease. Before the diagnosis, Dickson said, she had “a lot of fatigue, I just felt tired in training all the time and I wasn't responding to my training and I wasn't recovering well and I had a few things going on, but nothing that pointed to celiac.”
    It took a little over a year for Dickson to eliminate gluten, and begin to heal her body. She still hasn’t fully recovered, which makes competing more of a challenge, but, she says improving steadily, and expects to be fully recovered in the next few months. Dickson’s diagnosis was prompted when her older sister Kate tested positive for celiac, which carries a hereditary component. "Once we figured out it was celiac and we looked at all the symptoms it all made sense,” said Dickson.
    Dickson’s own positive test proved to be both a revelation and a catalyst for her own goals as an athlete. Armed with there new diagnosis, a gluten-free diet, and a body that is steadily healing, Dickson is looking to reap the benefits of improved strength, recovery and endurance to ramp up her training and competition results.
    Keep your eyes open for the 20-year-old native of Burns Lake, British Columbia. Next season, she will be competing internationally, making a big jump to the senior ranks, and hopefully a regular next on the IBU Cup tour.
    Read more at princegeorgecitizen.com

    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
    In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States. 
    In their study, a team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. They found that E. gallinarum triggered an autoimmune response in the mice when it traveled beyond the gut.
    They also found that the response can be countered by using antibiotics or vaccines to suppress the autoimmune reaction and prevent the bacterium from growing. The researchers were able to duplicate this mechanism using cultured human liver cells, and they also found the bacteria E. gallinarum in the livers of people with autoimmune disease.
    The team found that administering an antibiotic or vaccine to target E. gallinarum suppressed the autoimmune reaction in the mice and prevented the bacterium from growing. "When we blocked the pathway leading to inflammation," says senior study author Martin Kriegel, "we could reverse the effect of this bug on autoimmunity."
    Team research team plans to further investigate the biological mechanisms that are associated with E. gallinarum, along with the potential implications for systemic lupus and autoimmune liver disease.
    This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
    Read the full study in Science.

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    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.