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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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- Scott Adams replied to Ading69's topic in Traveling with Celiac Disease4Seeking Gluten-Free Advice for My Trip to South Korea!
Yes, wheat is common in most soy sauces now because it speeds up the fermenting process. -
- JoeBlow posted a topic in Gluten-Free Foods, Products, Shopping & Medications0glutenfreedrugs.com
For 16 years I have relied on the website glutenfreedrugs.com to determine if a pharmaceutical is gluten-free. The website has been down for at least a week. Does anyone have any information about this outage, the status of the website founder and maintainer pharmacist Steven A. Plogsted or a phone number? I did not get a response for my email to glutenfreedrugs... -
- Beverage replied to Katiec123's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms16Finding out I’m coeliac whilst pregnant
Sounds like you are in the UK. With blood numbers that high, I thought docs in UK would give an official diagnosis without the biopsy. You should ask about that, so you can get support faster. I'd try to find and print out anything that supports that in your country, get another appointment and take all of it with you. Even in the US now, some docs...- 1
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- Beverage replied to Ading69's topic in Traveling with Celiac Disease4
Seeking Gluten-Free Advice for My Trip to South Korea!
Is soy sauce in Korea also made from wheat like it usually is in US? I'd be concerned that even if asking about gluten, they would not be aware of or think of some like that. -
- normagain commented on Scott Adams's article in Spring 2024 Issue12Exploring Other Causes of Villous Atrophy Beyond Celiac Disease
Thanks Knitty Your knowledge of the b vitamin is unreal. I don't recall ever having heard of the riboflavin influence on candida and look forward to a little more help in controlling the beast. Carbs are a problem for me particularly bread, rice and pasta. Worse was my addiction to refined sugar, however, pleased to report that I gave it up for the most...
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By Scott Adams · Posted
Yes, wheat is common in most soy sauces now because it speeds up the fermenting process. -
For 16 years I have relied on the website glutenfreedrugs.com to determine if a pharmaceutical is gluten-free. The website has been down for at least a week. Does anyone have any information about this outage, the status of the website founder and maintainer pharmacist Steven A. Plogsted or a phone number? I did not get a response for my email to glutenfreedrugs@gmail.com in October of 2022. Steven did respond to my emails in 2012. Thanks.
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Sounds like you are in the UK. With blood numbers that high, I thought docs in UK would give an official diagnosis without the biopsy. You should ask about that, so you can get support faster. I'd try to find and print out anything that supports that in your country, get another appointment and take all of it with you. Even in the US now, some docs are doing this, my 19 year old step granddaughter got an official diagnosis here in US with just blood results a few months ago.
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Is soy sauce in Korea also made from wheat like it usually is in US? I'd be concerned that even if asking about gluten, they would not be aware of or think of some like that.
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That's a good idea. It can at least establish the potential for developing celiac disease and can help people decided between a celiac diagnosis and NCGS (Non Celiac Gluten Sensitivity). And it doesn't require a gluten challenge and can be had without a doctor's prescription.
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