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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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- ShariW replied to Alibu's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease5Latent celiac, need to go gluten free, advice on kitchen "reset?"
These look great! I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>" -
- Scott Adams replied to Alibu's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease5Latent celiac, need to go gluten free, advice on kitchen "reset?"
Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/ -
- ShariW replied to Alibu's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease5
Latent celiac, need to go gluten free, advice on kitchen "reset?"
When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact...- 1
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- Scott Adams replied to Alibu's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease5
Latent celiac, need to go gluten free, advice on kitchen "reset?"
This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.): -
- Scott Adams replied to Bebygirl01's topic in Food Intolerance & Leaky Gut2
How many people also get sick from the following prolamins?
Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance...
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