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    • Scott Adams

      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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    Just How Common are Celiac Disease and Gluten Sensitivity?


    Jefferson Adams

    Celiac.com 08/19/2012 - In an effort to assess rising rates of celiac disease, and an increasing popularity of gluten-free food products, a team of researchers recently conducted a survey. The research team included Alberto Rubio-Tapia, Jonas F. Ludvigsson, Tricia L Brantner, Joseph A. Murray and James E. Everhart.


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    Photo: CC--Karen O'D.Their data indicate that about 1.8 million Americans have celiac disease, while another 1.4 million remain undiagnosed. Surprisingly, their results show that around 1.6 million people have adopted a gluten-free diet despite having no official diagnosis.

    Some of these people likely have celiac disease, while others likely belong to a large group of people who don't actually have celiac disease, but who suffer bloating and other celiac symptoms and seem to be helped by avoiding gluten; people many doctors are now officially describing as 'gluten sensitive.'

    Once a controversial term, the existence of gluten sensitivity has been supported by several studies, among them, a very small but often-cited Australian study.

    In that study, volunteers with gluten reaction symptoms received a gluten-free diet or a regular diet for six weeks, without knowing which one. At the end of the period, those who ate gluten-free had fewer problems with bloating, tiredness and irregular bowel movements.

    Clearly, the current data tell us that "there are patients who are gluten-sensitive," said Dr. Sheila Crowe, a San Diego-based physician on the board of the American Gastroenterological Association.

    The debate is now shifting to the question of how many people suffer from gluten sensitivity, she added. Because gluten sensitivity lacks the clinical markers of celiac disease, that question may not be answered anytime soon.

    Certainly, more and more people without any official diagnosis are turning to gluten-free diets as a way to lose weight, or as part of low carb and/or 'paleo' diets. Those people, together with celiacs and those with gluten intolerance are helping to drive the estimated $7 billion that will be spent on gluten-free.

    There has also been increasing concern among researchers that that many or most people have some kind of gluten sensitivity. Stay tuned for more news on this and other gluten and celiac-related topics.

    Source:


    Image Caption: Photo: CC--Karen O'D.
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    Guest Denise

    Posted

    The focus should be on gluten syndrome! Please investigate the brilliant and progressive work of Dr. Rodney Ford from New Zealand. Concentrating on celiac disease is like missing the forest for the trees or only paying attention to the tip of the iceberg. Everyone under the huge umbrella of gluten syndrome must follow a zero gluten lifestyle... no exceptions. Proactive prevention is the key to optimal health and well being!

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    Guest Eloise

    Posted

    Denise's comment is 'right on target!' My mother and sister have celiac genes. I, however, have 2 genes pre-disposing to gluten sensitivity. They are 'non-reactive' so far. On the other hand, I projectile vomited within 20 minutes of eating - for over 11 years! I had the usual tests - which all came up 'negative.' If I place a bucket in the ocean, and when I pull it out it contains no fish - am I to ascertain that there are 'no fish in the ocean?' Additionally, I cleaned the family toaster last Christmas, after being gluten-free for 7 months, didn't think anything of it, and promptly projectile vomited - without 'consuming' anything! "They" need to be studying ALL people who react to gluten - not just the ones identified as having the celiac disease genes! Maybe they would actually learn something to benefit the good of the group! Additionally, I had 5 colonoscopies with biopsy and 5 endoscopies with biopsy - which were all negative! It was the DNA test that identified the REAL problem! And, it was inexpensive, non-invasive, convenient and as far as I am concerned the REAL GOLD STANDARD for identifying both celiac disease as well as gluten sensitive genes.

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    I agree. Once the endoscopic biopsy came back negative I was told I have irritable bowel syndrome and need to eat more fiber. My family doctor actually said that's the usual diagnosis when they can't figure out what the real issue is... An Applied Kinesiologist was the one who told me that my stomach issues and vertigo were caused by wheat. I went gluten-free and the stomach issues and vertigo were gone. A couple of months later, I thought, what the heck, I really miss pizza. So I ate pizza and regretted it. I have not deliberately put another gluten-free item in my mouth! Though I have been glutened while eating out so I'm rather paranoid about eating anything I didn't prepare.

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    Guest Vanessa

    Posted

    I am one of those who has not been officially diagnosed (had an endoscopy, which came up negative but have not had the DNA testing) but whenever I eat gluten I have a myriad of symptoms such as brain fog, lack of concentration and no energy, joint pain and digestive irritability. Why do that to myself? Just because a doctor doesn't know how to diagnose something doesn't mean there isn't something there. I liked Eloise's comment above "If I place a bucket in the ocean, and when I pull it out it contains no fish - am I to ascertain that there are no fish in the ocean?" Of course not! Good analogy.

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    Guest Katherine

    Posted

    Denise's comment is 'right on target!' My mother and sister have celiac genes. I, however, have 2 genes pre-disposing to gluten sensitivity. They are 'non-reactive' so far. On the other hand, I projectile vomited within 20 minutes of eating - for over 11 years! I had the usual tests - which all came up 'negative.' If I place a bucket in the ocean, and when I pull it out it contains no fish - am I to ascertain that there are 'no fish in the ocean?' Additionally, I cleaned the family toaster last Christmas, after being gluten-free for 7 months, didn't think anything of it, and promptly projectile vomited - without 'consuming' anything! "They" need to be studying ALL people who react to gluten - not just the ones identified as having the celiac disease genes! Maybe they would actually learn something to benefit the good of the group! Additionally, I had 5 colonoscopies with biopsy and 5 endoscopies with biopsy - which were all negative! It was the DNA test that identified the REAL problem! And, it was inexpensive, non-invasive, convenient and as far as I am concerned the REAL GOLD STANDARD for identifying both celiac disease as well as gluten sensitive genes.

    If it took me 7 months to clean my toaster, I may projectile vomit, as well. I'm not dismissing anyone's sensitivities, just be careful how you come off.

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    Guest Jesse

    Posted

    Gluten intolerance is much more likely to be an effected symptom of some deeper underlying dietary concern. The most likely candidates I would hypothesize are the ones that cause inflammation. They also happen to be extremely pervasive in the American diet. These are refined sugars, processed cooking oils, trans fats, dairy products, feedlot meat (red meat in general), alcohol, and processed grains (probably your main source of gluten anyways). Inflammation causes the white blood cells in your body to attack things they are not supposed to - gluten being one of those things.

     

    The problem I see here is that we have a lot of people putting the cart before the horse on this one. People have been digesting vital wheat gluten (seitan) for over 2,000 years and its not until recently that all of a sudden people are getting sick. All of these other culprit foods are more likely to be the cause of most peoples discomfort and pain and yet the research seems to fall short on this. Reduce the gluten - especially you're highly refined and processed grains - but also check your food for sugars and processed oils. Go vegetarian, or at least 80%. Critically look at your WHOLE diet and not just one small part of it.

     

    I myself am vegan and I read every label and cook most of my own food. I haven't had the common cold or a flu since I left meat behind and started being aware of what I ate. Its not easy but I promise that the effort you spend now is equal to the effort you spend later at the doctor.

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  • Related Articles

    Jefferson Adams
    Celiac.com 08/24/2012 - Tired of the standard choices for gluten-free pasta? If researchers at the University of Brazil have their way, you may soon be enlivening your current gluten-free choices with pasta made from the flour of green bananas.
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    Source:
     Journal of the Academy of Nutrition and Dietetics

    Jefferson Adams
    Celiac.com 06/21/2013 - Caroline, a third-grader at St. Pius school in Chicago her mother, Cassandra, both have celiac disease.
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    The university's care package program is funded solely by donations, and this knowledge, along with Caroline's appreciation, led to a desire to support the Celiac Disease Center.
    Cassandra credits Caroline with a plan to make and sell pony tail holders with ribbons. Caroline made the holders herself, and sold them for $4.00 each, collecting over one hundred dollars in the process.
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    Caroline proudly announced her efforts and presented the money at her at her annual appointment with Dr. Stefano Guandalini, founder of the University of Chicago Celiac Disease Center.
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    Source:
    http://www.chicagotribune.com/news/local/suburbs/lombard_villa_park/community/chi-ugc-article-st-pius-x-third-grader-inspired-to-give-2013-04-26,0,5389721.story

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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:
    Bloomberg.com

    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:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
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    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    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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    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. 
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    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.
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    Another prominent symptom is vomiting.  
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    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. 
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    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