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Celiac Disease Pre-Diagnosis, Testing & Symptoms
If you haven't yet been diagnosed this is the place you can discuss your symptoms and any test results that may indicate that you might have the disease.
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Recent Activity
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- knitty kitty replied to pilber309's topic in Related Issues & Disorders11Burning Sensation in the small intestine
Hello, @pilber309, welcome to the forum! Are you currently consuming dairy? You mentioned something about lots of yogurt and cheese, but did you cut it out or are you eating lots of it? Could you clarify please? Some people with Celiac react to casein, the protein in dairy the same as to gluten with antibodies and villi damage. -
- knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease34
My journey is it gluten or fiber?
You may want to skip the oatmeal. I believe you're trialing a gluten free diet while waiting for an appointment with your doctor in the new year and doing a gluten challenge then. Some people with Celiac disease react to the protein in oats called avenin the same as to gluten. Cross contamination between oats and gluten containing grains is possible. ... -
- xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease34My journey is it gluten or fiber?
So I purchased the Life Extension Benfotiamine with Thiamine along with the Thiamax. I will take along with my Super B Complexes. I stopped taking the multi vitamins. Should I take all 3 vitamins/supplements together with my morning oatmeal breakfast? Do you think I will experience any bad symptoms when taking them. -
- LovintheGFlife posted a topic in Traveling with Celiac Disease0Traveling gluten-free in Ireland
Of all the countries I have visited in Europe, Asia, and the Americas, I have found eating out in Ireland to be the safest for celiacs. Most restaurants have all allergens (up to 14 different ones) identified on their menus, including wheat and gluten. I have found staff at restaurants to be very knowledgeable regarding gluten and cross-contamination compared... -
- LovintheGFlife commented on Scott Adams's article in Winter 2026 Issue6
Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out
Ignorance can sometimes be appalling! I was looking at online menus of a recently opened Indian restaurant in a neighboring town. They had all the items identified as 'gluten-free' or 'DF' or 'Vegan' or Vegetarian'. When I looked at one appetizer (labeled as 'gluten-free') closely, I noticed that it was actually fish fried in SEMOLINA which contains gluten...- cross contamination
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By knitty kitty · Posted
You may want to skip the oatmeal. I believe you're trialing a gluten free diet while waiting for an appointment with your doctor in the new year and doing a gluten challenge then. Some people with Celiac disease react to the protein in oats called avenin the same as to gluten. Cross contamination between oats and gluten containing grains is possible. Are you consuming certified gluten free oats? I would hate for you to have a reaction to the oats and blame it on the vitamins. Yes, it will be fine to take them all together. I take mine all together, B Complex, Benfotiamine and TTFD Thiamine with breakfast. If you're really anxious about it, just take the B Complex and Benfotiamine at breakfast and the Thiamax at lunch. You won't have to take a second B Complex with the Thiamax. -
By xxnonamexx · Posted
So I purchased the Life Extension Benfotiamine with Thiamine along with the Thiamax. I will take along with my Super B Complexes. I stopped taking the multi vitamins. Should I take all 3 vitamins/supplements together with my morning oatmeal breakfast? Do you think I will experience any bad symptoms when taking them. -
By LovintheGFlife · Posted
Of all the countries I have visited in Europe, Asia, and the Americas, I have found eating out in Ireland to be the safest for celiacs. Most restaurants have all allergens (up to 14 different ones) identified on their menus, including wheat and gluten. I have found staff at restaurants to be very knowledgeable regarding gluten and cross-contamination compared to most other countries. Restaurant staff (including management) in Ireland even tried dissuading me from eating some items labeled 'gluten-free' on the menu, fearing that there could be risk of minuscule cross-contamination. Many of the hotels have fresh baked gluten-free breads, pastries, and cakes at their breakfast buffet, something unheard of in most U.S hotels. These are clearly labeled and well separated from gluten-containing items. There are also quite a few gluten-free desserts to satisfy one's sweet tooth. With everything said and done, the meats and dairy products are simply delicious and worth trying. Overall, I would give dining out in Ireland five stars for celiac safety and quality. -
No, I meant two years ago when you had your most recent upper GI scope.
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yes it was very notable during the pre diagnosis of coeliacs in fact it was all the time.
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