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Joannem

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Joannem Newbie

Hi, am very new to this. So new in fact that we don


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VegasCeliacBuckeye Collaborator

"Gluten Free for Dummies" by D. Korn is an excellent book to start with.

After that, try "Dangerous Grains" and "Celiac Disease, a hidden epidemic".

BB

deesmith Apprentice
Hi, am very new to this. So new in fact that we don
ravenwoodglass Mentor

Other than this site the one I have found most helpful is the one at the celiac sprue association. I am providing a link.

Open Original Shared Link

happygirl Collaborator

www.celiacdiseasecenter.columbia.edu is another reputable site for info.

Crystalkd Contributor

I understand how you're feeling. I was told a week ago that I have celiac disease. I've been on the diet for 3 weeks and 1 day. It is mind boggling but I'm going to try to start off with fruit vegitables and meat I know I can have. (I've been eating alot of the prepackaged stuff but can't afford to keep doing that.) Then I'll add other things in as I can afford it. It's hard but also be thankful they're catching this early therefore she won't have to suffer some of the complications that others have had too. I'm trying to take it one day at a time and learn as much as I can.

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    • Scott Adams
      I'm not saying that some celiacs won't need it, but it should be done under a doctor's supervision because it can cause lots of problems in some people.
    • Jmartes71
      I also noticed I get debilitating migraines when I smell gluten, wheat and its not taken seriously when it affects one in every way.Im still begging to properly be heard.I also noticed tolerance level is down the drain with age and life changes. I have been told by incompetent medical that im not celiac or that sensitive. Diagnosed in 1994 by gi biopsy gluten-free ever since along with other lovely food allergies. Prayers
    • Jmartes71
    • Wheatwacked
      trents:  Why some can tolerate european bread but not american bread.     I take 600 mcg a day.  Right in the middle of the safe range.   Groups at Risk of Iodine Inadequacy Though though the NIH does not specifically list Celiac Disease in this group, they state: "Iodide is quickly and almost completely absorbed in the stomach and duodenum. Iodate is reduced in the gastrointestinal tract and absorbed as iodide [2,5]."  That would certainly include malabsorption of Iodine due to Celiac Disease with resultant Iodine Deficiency. Vegans and people who eat few or no dairy products, seafood, and eggs People who do not use iodized salt Pregnant women People with marginal iodine status who eat foods containing goitrogens Deficiencies of iron and/or vitamin A may also be goitrogenic [51] https://ods.od.nih.gov/factsheets/Iodine-HealthProfessiona   1  
    • trents
      Wheatwacked, are you speaking of the use of potassium bromide and and azodicarbonamide as dough modifiers being controlling factor for what? Do you refer to celiac reactions to gluten or thyroid disease, kidney disease, GI cancers? 
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