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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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    Majority of Restaurateurs and Chefs Fail Basic Celiac Test


    Jefferson Adams

    Celiac.com 07/02/2012 - Dismal results on a simple, four-question quiz show that most chefs and restaurateurs lack the most fundamental knowledge of gluten-free facts and protocols; a reality that could leave many gluten-free diners at risk of gluten contamination.


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    Photo: CC--docksidepressThe quiz was administrated at the National Restaurant Association Show in Chicago by the National Foundation for Celiac Awareness (NFCA), a non-profit organization that promotes awareness of celiac disease and gluten sensitivity.

    Even though a large number of chefs and restaurateurs said they offered gluten-free options at their restaurants, less than 4 percent responded correctly to the gluten questionnaire.

    People with celiac disease or gluten-intolerance must avoid gluten from wheat, rye and barley, but fewer than half of the chefs could name a grain, other than wheat, that contained harmful gluten.

    The results showed that the chefs were both poorly informed, and unaware, said Alice Bast, founder and president of NFCA.

    In addition to asking chefs to name all three grains that trigger a reaction in people with celiac disease, the quiz asked what kind of oats are safe for those people. There were two other questions, one that asked chefs to identify a possible gluten-containing product (Worchestershire sauce) from a short list of foods and products, and another that asked if it was true that celiac disease was triggered by glucose (false).

    The results point to the need for more celiac disease and gluten-sensitivity training and awareness in the food industry, especially since the number of establishments seeking to offer gluten-free options for their patrons continues to grow.

    Source:


    Image Caption: Photo: CC--docksidepress
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    Guest Joan

    Posted

    At a Holiday Inn I explained gluten-free to the kitchen manager like this: if I rub your arm with spinach nothing happens. If I rub your arm with poison ivy you get a nasty rash. The mouth, throat stomach and lower bowel are slick. The small intestine is covered with brush like villi where food comes to a screeching halt and is digested. You might say I get a very nasty rash inside from Gluten Gliadin. It destroys my small bowel. Would you eat something that was on the poison ivy plate? She had heard of gluten-free but now she understood it in simple terms. (I know its not technically correct but it works).

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    Guest Claudia

    Posted

    This brief survey indicates the need for a more extensive test to see if wait staff and chefs really have been listening and "know their stuff", or as so often happens they make "nice, nice" and are guessing at what it all means. I especially liked the question about Worcestershire sauce. My favorites is soy sauce or hearing it's "all natural" which covers all in one statement. My response to the latter is, "so is arsenic all natural".

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    Guest michiemarie

    Posted

    This was great to know but your article suggests there are only 3 grains that must be avoided: "In addition to asking chefs to name all three grains that trigger a reaction..."

     

    While I am sure most people who read this are already aware of things like spelt, I wanted to point it out for clarity's sake.

     

    Thank you for sharing this enlightening information with us. We really do need to ask the right questions in restaurants.

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    Guest Diane

    Posted

    At a Holiday Inn I explained gluten-free to the kitchen manager like this: if I rub your arm with spinach nothing happens. If I rub your arm with poison ivy you get a nasty rash. The mouth, throat stomach and lower bowel are slick. The small intestine is covered with brush like villi where food comes to a screeching halt and is digested. You might say I get a very nasty rash inside from Gluten Gliadin. It destroys my small bowel. Would you eat something that was on the poison ivy plate? She had heard of gluten-free but now she understood it in simple terms. (I know its not technically correct but it works).

    Well said!

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    Guest Patty Dineen

    Posted

    I hope the test was followed with information for them. I've found there's just no substitute for asking questions. At a restaurant in Sedona, Arizona last year, I saw gluten-free pasta offered as a substitute for regular pasta. I asked the waiter if the gluten-free pasta is cooked separately or in the same water as the regular pasta. I fully expected he'd come back and say "yes, it's cooked separately" but he came back and said all pastas are cooked in the same pot and same water.

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    Guest Katherine

    Posted

    This was great to know but your article suggests there are only 3 grains that must be avoided: "In addition to asking chefs to name all three grains that trigger a reaction..."

     

    While I am sure most people who read this are already aware of things like spelt, I wanted to point it out for clarity's sake.

     

    Thank you for sharing this enlightening information with us. We really do need to ask the right questions in restaurants.

    Spelt, emmer, kamut, farro, and others are actually varieties of wheat, although labels often imply they are an entirely different grain.

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    Guest Katherine

    Posted

    I have very little trust that any given restaurant knows truly what it is doing. I have been glutened in minor or major ways so many times.

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    Guest Wheatfree

    Posted

    A nutritionist explained the gluten problem to a conference of pizza-chain owners. Domino's promptly came up with a gluten-free pizza - the crust rolled out with regular crusts. They clearly don't get it, but kudos for the attempt. I would explain it to them this way, "if you had a peanut allergy and your meal was made with just a little bit of peanut oil, would it be ok?" I know they are not the same thing (gluten vs Type 1 allergy), however, I was up all night for 2 nights in digestive agony after a restaurant visit. The server acknowledged that I was gluten-free, but apparently the chef did not.

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    Guest Maureen Burke

    Posted

    Sadly, I know this article is very accurate. When we go out to train restaurants, hospitals, etc. the chefs and most dietitians and nutritionists really don't understand what gluten really is or that gluten is hidden in many things and the same goes for other food allergies. We do intensive training and they are all pretty much shocked when we talk about cross contamination and give them the list of hidden glutens and other hidden food allergens.

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  • Related Articles

    Jefferson Adams
    Celiac.com 03/23/2012 - Most parents of gluten-free children can attest to the challenges of making certain that the food the kids are eating is, in fact, gluten-free.
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    Miranda Jade
    Celiac.com 08/21/2012 - So you’ve been diagnosed with celiac disease and have studied up on the gluten-free diet, stocked your kitchen with gluten-free foods, and learned how to cook gluten-free. Well done! But what do you do when you have to leave your house every day to go to work? It’s going to take some planning and adjusting, but soon you’ll find that staying gluten-free at work will come easily.
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    Sometimes it’s hard being alone with dietary restrictions, and celiacs can feel cut off from their gluten-eating friends and coworkers. Connecting with gluten-free individuals outside of work can help give you a sense of camaraderie and support in case you’re missing out on these in the workplace. Join the local chapter of a national celiac support group and attend meetings and events regularly, and join gluten-free social media websites such as Gling.com and GlutenFreeFacebook.com to make gluten-free friends.
    With some planning and practice, while maintaining open communication with those around you about your condition, staying gluten-free at work doesn’t have to be hard. As long as you bring your own gluten-free food with you and become a pro at dining out gluten-free, you can avoid cross-contamination and eliminate the temptation to stray from the gluten-free diet.
    Resources:
    EatingWell: Gluten Free Diet Guidelines http://www.eatingwell.com/nutrition_health/gluten_free_diet/gluten_free_diet_guidelines Gluten Free Mom: Gluten Free Dining Out and Travel http://glutenfreemom.com/TravelGlutenFreel

    Jefferson Adams
    Celiac.com 02/20/2014 - There's a new study confirming the high price of gluten-free foods that is making waves beyond the shores of the UK, where it was conducted.
    The study, by the food info app canieatit.co.uk, found that about 12 million consumers in Britain bought gluten-free products in the past year, a rise of 120 per cent in just five years.
    The study also found that people who cut gluten from their diet pay double or triple for gluten-free versions of ordinary food.
    Source:
    Times

    Jefferson Adams
    Celiac.com 07/09/2014 - Does the blood pressure medication Benicar (Olmesartan medoxomil) trigger celiac-like gut symptoms?
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    Sources:
    Mayo Clinic: Study on Benicar and sprue-like enteropathy FDA Safety Communication Concerning Label Change on Benicar, 2013. digitaljournal.com.

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    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
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    Source:
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    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
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    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
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    Dish into bowls.
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    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
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    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com