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Booseebean

What If I Ignore It?

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What would happen if I just continue to eat the way I do? Or if I dont totally remove gluten from my diet? Feeling like more & more of my life is now being majorly restricted is enough to make me crack. Is there a step process that I can follow? My doctor said to just evaluate what I eat & leave it out or make substitutions but are there any steps to get into this new lifestyle? Help...

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Well if you ignore your diagnosis you could end up with a signature like mine or worse. Ignoring it increases your chances of developing cancer and could rob you of your brain. I was a long time to diagnosis and could barely walk or talk by the time I was diagnosed to say nothing of the daily agony of the constant D.

The gluten free lifestyle does take some getting used to. If you start with whole unprocessed foods it is easier. Even if your not an accomplished cook many things are really easy to make like chili and stews and soups. It is not hard to throw a piece of chicken in the oven along with a baked potato or a steak or burger on the stove with a salad or some veggies.

I do know how hard it is at first but in the long run you and your loved ones will be happy you stuck to it. Since this disease can also effect our mental health ignoring risks you a awful lot. We are here to help in any way we can.

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Wouldnt there be a sensitivity factor that would vary person to person? So if I can eat a little bit with no discomfort or pain wouldnt it be ok to consume just a little? I am a single mother so I cant afford to eat completely gluten free & being diabetic there will be times when I may have to consume gluten to correct a severe low blood sugar.

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If you enjoy being sick and getting sicker sure just keep eating gluten.

Really it's not that hard to eliminate from your diet? Why stress out about it, do it and you'll feel better. If you really don't know much about food, diet, ingredients of food, what contains gluten or not and your totally lost, contact a nutritionist or dietician or some one along those lines familiar with Celiac. If you don't want to do that, keep reading as much as you can and inform yourself calm down and do it. Every thing you need for a better gluten free lifestyle is a search away....

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If you enjoy being sick and getting sicker sure just keep eating gluten.

Really it's not that hard to eliminate from your diet? Why stress out about it, do it and you'll feel better. If you really don't know much about food, diet, ingredients of food, what contains gluten or not and your totally lost, contact a nutritionist or dietician or some one along those lines familiar with Celiac. If you don't want to do that, keep reading as much as you can and inform yourself calm down and do it. Every thing you need for a better gluten free lifestyle is a search away....

Did seeing a dietician work for you? Being diabetic was easy cause carbs are required to be listed on all food labels but gluten is not listed. So did talking to the dietician really help you get a good idea of what is good & what is bad?

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Wouldnt there be a sensitivity factor that would vary person to person? So if I can eat a little bit with no discomfort or pain wouldnt it be ok to consume just a little? I am a single mother so I cant afford to eat completely gluten free & being diabetic there will be times when I may have to consume gluten to correct a severe low blood sugar.

Yes sensitivity varies huge from person to person. It's not the immediate effects of being glutened that are a major concern if you are not that sensitive, it's the long term negative effects on your body, it's BAD for you! It does not have to cost any more. No you do not have to consume gluten to correct low blood sugar.

Knowledge is key, read read read inform your self. Or as I stated earlier seek the advice of professionals if your over whelmed. Good Luck- it's not really that big of a deal on becoming educated on your new diet and you'll be healthier.

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Wouldnt there be a sensitivity factor that would vary person to person? So if I can eat a little bit with no discomfort or pain wouldnt it be ok to consume just a little? I am a single mother so I cant afford to eat completely gluten free & being diabetic there will be times when I may have to consume gluten to correct a severe low blood sugar.

Eating a little gluten, even if you don't feel it, is still damaging. It's like a leaky roof on your house. Sometimes it leaks and it obviously raining on your head. Thats an obvious effect of the gluten. Sometimes, your roof leaks but the water drips down inside the walls on the wooden studs. It can go on this way for months until one day - black mold is growing on your walls & the shsower tile falls off. You now have lots of damage inside the walls that wasn't showing.

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Eating a little gluten, even if you don't feel it, is still damaging. It's like a leaky roof on your house. Sometimes it leaks and it obviously raining on your head. Thats an obvious effect of the gluten. Sometimes, your roof leaks but the water drips down inside the walls on the wooden studs. It can go on this way for months until one day - black mold is growing on your walls & the shsower tile falls off. You now have lots of damage inside the walls that wasn't showing.

I like this! A great way to sum it up, I feel. I recently replied to a woman who claimed that her husband and young son are celiac, but if they happen to eat "just a little" they don't have any problems with it. So she feels they have a minor case of celiac. She truly believes since they are not symptomatic, there is no reason to be careful, especially with cross contamination. She equates the absence of serious symptoms to the level, or degree, of the disease. "Since they don't get real sick with a little gluten, I don't really worry about it"

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Wouldnt there be a sensitivity factor that would vary person to person? So if I can eat a little bit with no discomfort or pain wouldnt it be ok to consume just a little? I am a single mother so I cant afford to eat completely gluten free & being diabetic there will be times when I may have to consume gluten to correct a severe low blood sugar.

If you are celiac, you risk other autoimmune diseases and intestinal cancer if you continue to consume gluten, no matter whether you notice it or not. If you are gluten-intolerant, the risks of consuming gluten are less well known, but it's still not a good plan.

Gluten-free does not have to be expensive. If you have money problems, make rice, beans, potatoes, and corn your staples. Add cheeses, veggies and meats as you find them on sale.

PM Peter, one of the moderators. He is type 1 diabetic and celiac and can explain how to correct a severe low blood sugar without ever consuming gluten. After all, it's sugar you need, not gluten.

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Did seeing a dietician work for you? Being diabetic was easy cause carbs are required to be listed on all food labels but gluten is not listed. So did talking to the dietician really help you get a good idea of what is good & what is bad?

I did not see one. I have always been very aware and knowledgable of what I eat from a health side of things. When I was diagnosed with Celiac Disease I spent a a solid month almost day and night searching and learning every thing I could from the WWW and bought a few books, and magazines. I still continuously read about it. I'll admit I was already on a rather low carb diet and eliminating gluten for me was not a very dramatic thing. My health improved almost the day I stopped eating gluten, I'm quite happy not eating things that make me feel bad. I also love to cook and I'm a total 'foody.' There is nothing I really miss form my strict Celiac Diet.

The leaky roof analogy above is a so on point. Black mould - Cancer or other nasty health issues.

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PM Peter, one of the moderators. He is type 1 diabetic and celiac and can explain how to correct a severe low blood sugar without ever consuming gluten. After all, it's sugar you need, not gluten.

She did, and I have sent her a brief reply.

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Hi, Bean, and welcome!

I have been a type one diabetic for almost my entire life, and was diagnosed, completely out of the blue, with celiac disease five years ago. I was asymptomatic -- a "silent' celiac, if you will. So it was extremely difficult to justify the introduction of another hugely restrictive diet upon myself, on top of all the restrictions of the diabetic diet. Hey, there's no pain, no diarrhea, no migraines nor joint pain.. . . ....why DO this to myself??

Well, I started reading. A lot of my research brought me back here to c.com, a fantastic source of information and support. I realized that I had to give up ALL gluten. 'Twas difficult with no horrific symptoms to keep me away from it, but the alternative is very possible intestinal cancer and other autoimmune diseases. Once I knew this, it got easier.

Here is another vital thing: the diabetic diet and the gluten-free diet combine very, very well. We diabetics need to restrict carbs, and gluten is found in grains.. . .... ...carbohydrates. So we are already partway there. My blood sugars have been tightly controlled for many years, but my AICs have been the best in my life since going gluten-free. Eliminating this protein from your diet can tighten your blood sugars up, no question.

There is quite a learning curve at first with the gluten-free diet, but it really does become second nature. And insulin reactions don't ever have to involve gluten - - I always carry glucose tablets with me, and at home I have fruit and/or honey.

There are quite a few diabetic celiacs on this forum. You're far from alone, and we're here to help! :)

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She did, and I have sent her a brief reply.

Great! I'm so glad you two connected. I didn't want to say something wrong about diabetes. Fortunately I haven't needed to manage that particular health condition.

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Eating a little gluten, even if you don't feel it, is still damaging. It's like a leaky roof on your house. Sometimes it leaks and it obviously raining on your head. Thats an obvious effect of the gluten. Sometimes, your roof leaks but the water drips down inside the walls on the wooden studs. It can go on this way for months until one day - black mold is growing on your walls & the shsower tile falls off. You now have lots of damage inside the walls that wasn't showing.

That was one of the most helpful, honest, & easy to understand things I've heard thus far & it really helped. I wish my doctor was as gifted with words. Thank you soo much!

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Hi, Bean, and welcome!

I have been a type one diabetic for almost my entire life, and was diagnosed, completely out of the blue, with celiac disease five years ago. I was asymptomatic -- a "silent' celiac, if you will. So it was extremely difficult to justify the introduction of another hugely restrictive diet upon myself, on top of all the restrictions of the diabetic diet. Hey, there's no pain, no diarrhea, no migraines nor joint pain.. . . ....why DO this to myself??

Well, I started reading. A lot of my research brought me back here to c.com, a fantastic source of information and support. I realized that I had to give up ALL gluten. 'Twas difficult with no horrific symptoms to keep me away from it, but the alternative is very possible intestinal cancer and other autoimmune diseases. Once I knew this, it got easier.

Here is another vital thing: the diabetic diet and the gluten-free diet combine very, very well. We diabetics need to restrict carbs, and gluten is found in grains.. . .... ...carbohydrates. So we are already partway there. My blood sugars have been tightly controlled for many years, but my AICs have been the best in my life since going gluten-free. Eliminating this protein from your diet can tighten your blood sugars up, no question.

There is quite a learning curve at first with the gluten-free diet, but it really does become second nature. And insulin reactions don't ever have to involve gluten - - I always carry glucose tablets with me, and at home I have fruit and/or honey.

There are quite a few diabetic celiacs on this forum. You're far from alone, and we're here to help! :)

Thanks so much for your story. It does make it soo much harder for me to want to do what I am supposed to without a constant nagging of stomach pain & discomfort to remind me to not do that. I am already picky about food so I know it will be a loooong slow road to getting this new diet down pat.

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Thanks so much for your story. It does make it soo much harder for me to want to do what I am supposed to without a constant nagging of stomach pain & discomfort to remind me to not do that. I am already picky about food so I know it will be a loooong slow road to getting this new diet down pat.

Why a long slow road? It's your choice but here is a list: (Research and or get help don't eat these things be healthy!) http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html

Abyssinian Hard (Wheat triticum durum)

Alcohol (Spirits - Specific Types)

Amp-Isostearoyl Hydrolyzed Wheat Protein

Atta Flour

Barley Grass (can contain seeds)

Barley Hordeum vulgare

Barley Malt

Beer (most contain barley or wheat)

Bleached Flour

Bran

bread Flour

Brewer's Yeast

Brown Flour

Bulgur (Bulgar Wheat/Nuts)

Bulgur Wheat

Cereal Binding

Chilton

Club Wheat (Triticum aestivum subspecies compactum)

Common Wheat (Triticum aestivum)

cookie Crumbs

Cookie Dough

Cookie Dough Pieces

Couscous

Criped Rice

Dinkle (Spelt)

Disodium Wheatgermamido Peg-2 Sulfosuccinate

Durum wheat (Triticum durum)

Edible Coatings

Edible Films

Edible Starch

Einkorn (Triticum monococcum)

Emmer (Triticum dicoccon)

Enriched Bleached Flour

Enriched Bleached Wheat Flour

Enriched Flour

Farina

Farina Graham

Farro

Filler

Flour (normally this is wheat)

Fu (dried wheat gluten)

Germ

Graham Flour

Granary Flour

Groats (barley, wheat)

Hard Wheat

Heeng

Hing

Hordeum Vulgare Extract

Hydrolyzed Wheat Gluten

Hydrolyzed Wheat Protein

Hydrolyzed Wheat Protein Pg-Propyl Silanetriol

Hydrolyzed Wheat Starch

Hydroxypropyltrimonium Hydrolyzed Wheat Protein

Kamut (pasta wheat)

Kecap Manis (Soy Sauce)

Ketjap Manis (Soy Sauce)

Kluski Pasta

Maida (Indian wheat flour)

Malt

Malted Barley Flour

Malted Milk

Malt Extract

Malt Syrup

Malt Flavoring

Malt Vinegar

Macha Wheat (Triticum aestivum)

Matza

Matzah

Matzo

Matzo Semolina

Meringue

Meripro 711

Mir

Nishasta

Oriental Wheat (Triticum turanicum)

Orzo Pasta

Pasta

Pearl Barley

Persian Wheat (Triticum carthlicum)

Perungayam

Poulard Wheat (Triticum turgidum)

Polish Wheat (Triticum polonicum)

Rice Malt (if barley or Koji are used)

Roux

Rusk

Rye

Seitan

Semolina

Semolina Triticum

Shot Wheat (Triticum aestivum)

Small Spelt

Spirits (Specific Types)

Spelt (Triticum spelta)

Sprouted Wheat or Barley

Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein

Strong Flour

Suet in Packets

Tabbouleh

Tabouli

Teriyaki Sauce

Timopheevi Wheat (Triticum timopheevii)

Triticale X triticosecale

Triticum Vulgare (Wheat) Flour Lipids

Triticum Vulgare (Wheat) Germ Extract

Triticum Vulgare (Wheat) Germ Oil

Udon (wheat noodles)

Unbleached Flour

Vavilovi Wheat (Triticum aestivum)

Vital Wheat Gluten

Wheat, Abyssinian Hard triticum durum

Wheat amino acids

Wheat Bran Extract

Wheat, Bulgur

Wheat Durum Triticum

Wheat Germ Extract

Wheat Germ Glycerides

Wheat Germ Oil

Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein

Wheat Grass (can contain seeds)

Wheat Nuts

Wheat Protein

Wheat Triticum aestivum

Wheat Triticum Monococcum

Wheat (Triticum Vulgare) Bran Extract

Whole-meal Flour

Wild Einkorn (Triticum boeotictim)

Wild Emmer (Triticum dicoccoides)

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color4

baking powder4

Caramel Color1, 3

Caramel Flavoring1, 3

Clarifying Agents4

Coloring4

Dextrins1,7

Dextrimaltose1,7

Dry Roasted Nuts4

Emulsifiers4

enzymes4

Fat Replacer4

Flavoring6

food Starch1, 4

Food Starch Modified1, 4

Glucose Syrup4

Gravy Cubes4

Ground Spices4

HPP4

HVP4

Hydrolyzed Plant Protein4

Hydrolyzed Protein4

Hydrolyzed Vegetable Protein4

Hydrogenated Starch Hydrolysate4

Hydroxypropylated Starch4

Maltose4

Miso4

Mixed Tocopherols4

Modified Food Starch1, 4

Modified Starch1, 4

Natural Flavoring6

Natural Flavors6

Natural Juices4

Non-dairy Creamer4

Pregelatinized Starch4

Protein Hydrolysates4

Seafood Analogs4

Seasonings4

Sirimi4

Smoke Flavoring4

Soba Noodles4

Soy Sauce4

Soy Sauce Solids4

Sphingolipids4

Stabilizers4

Starch1, 4

Stock Cubes4

Suet4

Tocopherols4

Vegetable Broth4

Vegetable Gum4

Vegetable Protein4

Vegetable Starch4

vitamins4

Wheat Starch5

1) If this ingredient is made in North America it is likely to be gluten-free.

3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.

4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.

6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.

7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.

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Jen, I sent you a reply in our conversation.

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Thanks so much for your story. It does make it soo much harder for me to want to do what I am supposed to without a constant nagging of stomach pain & discomfort to remind me to not do that. I am already picky about food so I know it will be a loooong slow road to getting this new diet down pat.

But so well worth the effort :D

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I'm so glad you stopped in for the support. I don't post or read very often, but my co-workers were toasting bread and I needed some moral support, even though my brain knows that eating regular bread will make me nauseous within a very short time and uncomfortable in the longer term. I am really sensitive and react very quickly to gluten...that has been a huge help for me.

But despite that I resonated with your post. Changing eating habits is really hard, especially when the effects of the way you eat are not immediately evident. And even for those of us that do have the immediate effects, there is a mourning period. The best piece I read about mourning and celiac was in the Gluten Free Bible. Awesome chapter on paying attention to those feelings.

But, as everyone says, the long term consequences are frightening if you keep eating gluten. I was diagnosed rather quickly (within 2 years of onset of symptoms), and I saw the effects of eliminating gluten within a month. But I now can remember one of my great-aunts who sort of withered away. The tale was that she just laid down and waited to die. But my family now tells me she wasn't supposed to eat wheat, and I think she'd had a lifetime of asymptomatic celiac disease. That is not the future I want to see myself in.

Keep coming back and looking for cooking resources. Modifying recipes in cookbooks can be really fun, and I'm learning how to be really positively assertive when I plan to eat out. As for snacks...when I get glutened, I get bouts of hypoglycemia. I'm not diabetic, though. Having roasted peanuts (if you can eat them), or trailmix (making it yourself is fun), is always helpful during those times.

Peace!

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P.S. Always plan for longer in grocery shopping and bring a small magnifying glass (I have one I got for free that's actually plastic). Manufacturers are required to list wheat, but you are right that they don't list the other things and it is always good to read the label.

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I so agree with spinsterwitch. The mourning section in The Gluten Free Bible made me cry buckets and helped so much with the loss of old favorite foods.

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Thanks so much for your story. It does make it soo much harder for me to want to do what I am supposed to without a constant nagging of stomach pain & discomfort to remind me to not do that. I am already picky about food so I know it will be a loooong slow road to getting this new diet down pat.

You can concentrate on meat and veggies instead of carbs and have a good gluten-free diet. Meat proteins are slow to digest and provide long lasting energy for your body vs carbs. Think of the Mediterannean diet or the paleo diet as guides. A lot of people with celiac follow the SCD (specific carbohydrate) diet or a version of it.

But basically keep away from processed foods in boxes etc and make your own foods from whole ingredients. Remove or limit the grains. You can learn and get used to it just like you learn anything else. A whole foods diet also gets you away from preservatives and food colorings etc.

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You can concentrate on meat and veggies instead of carbs and have a good gluten-free diet. Meat proteins are slow to digest and provide long lasting energy for your body vs carbs. Think of the Mediterannean diet or the paleo diet as guides. A lot of people with celiac follow the SCD (specific carbohydrate) diet or a version of it.

But basically keep away from processed foods in boxes etc and make your own foods from whole ingredients. Remove or limit the grains. You can learn and get used to it just like you learn anything else. A whole foods diet also gets you away from preservatives and food colorings etc.

I have major issues with quick drops in my sugar levels & am also working on raising money for a diabetic service dog for help with my lows so I am always needing to keep my sugar as stable as possible & need to be able to get it up quickly & keep it up. Does that make sense?

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I remember the early days after diagnosis and the emotions that went with the diagnosis. I'll admit it isn't easy at first and I did the same thing you did and tried to bargain with myself and my diet. Visiting this website and reseaching journal articles educated me and gave me the resiliance to be strict about the diet. It was a slow journey for me and I consider myself still to be healing, but it has been so worth it to have my health back. When people tell me that my diet must be so hard, I tell them it is easier than being sick and I really do mean it.

As far as the expense of a gluten-free diet:

1) With some creativity, you can manage a very healthy diet that is still low cost and high in taste. Check out the recipe forum on this website.

2) I spend about 50% of what I used to spend at the doctor's and pharmacists because I'm healthier now.

3) I'm able to work again and not have constant sick days from migraines, constant colds, and overwhelming fatigue.

4) I never ate out before going gluten-free, but lots of people save money by getting rid of that restaraunt/takeout expense.

Between returning to work full time and saving on medical expenses I've more than offset the expenses of my optional indulgences in gluten-free cakes and cookies. I've also been able to accomplish a handful of life goals that celiac had stolen from me.

Best wishes on your transition to gluten-free and keep checking in for support.

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I have major issues with quick drops in my sugar levels & am also working on raising money for a diabetic service dog for help with my lows so I am always needing to keep my sugar as stable as possible & need to be able to get it up quickly & keep it up. Does that make sense?

Have you tried some fruit or a piece of candy followed by a protein like a nut butter? Gluten foods aren't the only way to raise you levels quickly. Also once you heal a bit on the diet that in itself may help with the BS regulation. Has your doctor referred you to a diabetes educator? They can sometimes be helpful. Also if you are on a med talk to your doctor about your difficulty with control, you may need a different med or an adjustment in your dosage.

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    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

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    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au