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Coping with Celiac Disease

Share stories, techniques, and information to help others deal with the disease and the gluten-free diet.


16,239 topics in this forum

  1. ranger
    tarnalberry

    Advair

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  2. UnhappyCoeliac
    Guest
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  5. UnhappyCoeliac
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  6. mcole
    dilettantesteph
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  7. Mike M
    rinne
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  8. foodiegurl
    sbj
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  9. wschmucks
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  12. olalisa
    theglutengirl
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  13. LuvMoosic4life
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  14. EazyE
    Bucsfan11
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  15. foodiegurl
    Bucsfan11
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  16. HelpinOhio
    Bucsfan11
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  17. wild fisher
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  18. susanm
    ang1e0251
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  19. quietmorning01
    ang1e0251
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  20. puggirl
    Maura
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  21. quietmorning01
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  22. deesmith
    Wenmin
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  23. Armae
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  24. Oma81307
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  25. foodiegurl
    dadoffiveboys
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  26. UnhappyCoeliac
    ang1e0251
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  27. Beloved
    ang1e0251
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  • Recent Activity

    1. - trents replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
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      GI DX celiac despite neg serology and no biopsy

    2. - Scott Adams replied to olivia11's topic in Gluten-Free Foods, Products, Shopping & Medications
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      suggest gluten free food

    3. - Roses8721 replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      GI DX celiac despite neg serology and no biopsy

    4. - olivia11 posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      suggest gluten free food

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  • Posts

    • trents
      Yes, if you are convinced gluten is causing you problems then it would seem to come down to NCGS but you may also have other intolerances.
    • Scott Adams
      There are huge categories of gluten-free foods, are there any particular types of foods that you are trying to find?
    • Roses8721
      Ended up demanding HLA and I’m negative for both. So assuming this is NCGs now? PCP seems unsure and GI is referring to genetics which I don’t get.  about to lose my mind
    • olivia11
      suggest me best gluten free food thank you
    • olivia11
      You are definitely not alone aftertastes and denser interiors are really common with gluten-free baking. Oat and tigernut flours are great choices, and tweaks like extra egg or adjusting hydration are exactly the kind of trial and error that usually leads to better texture over time.
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