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Celiac Disease Basics
This category contains a comprehensive overview that covers the symptoms of celiac disease, how it is diagnosed, and the best treatment of this digestive disorder that affects children and adults (including those who are overweight or normal weight).33 articles in this category
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Recent Activity
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- nanny marley posted a topic in Introduce Yourself / Share Stuff0Manitol and mri
Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little, I get a weird throat and ears and I've read it is... -
- Colleen H replied to Colleen H's topic in Gluten-Free Foods, Products, Shopping & Medications7Ibuprofen
Ok thank you. Me either -
- Colleen H posted a topic in Coping with Celiac Disease0
Celiac attack confusion and anxiety
Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain, neuropathy and muscle, jaw pain, the stomach issues , Horrible anxiety and confusion?? I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that... -
- Scott Adams replied to Tammy Pedler's topic in Gluten-Free Foods, Products, Shopping & Medications5Gluten free stuff
The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product... -
- trents replied to Tammy Pedler's topic in Gluten-Free Foods, Products, Shopping & Medications5Gluten free stuff
Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the...
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