This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.
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What is Celiac Disease and the Gluten-Free Diet?
What are the major symptoms of celiac disease?
Celiac Disease Symptoms
What testing is available for celiac disease?
Celiac Disease Screening
Interpretation of Celiac Disease Blood Test Results
Can I be tested even though I am eating gluten free?
How long must gluten be taken for the serological tests to be meaningful?
The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
Is celiac inherited? Should my children be tested?
Ten Facts About Celiac Disease Genetic Testing
Is there a link between celiac and other autoimmune diseases?
Celiac Disease Research: Associated Diseases and Disorders
Is there a list of gluten foods to avoid?
Unsafe Gluten-Free Food List (Unsafe Ingredients)
Is there a list of gluten free foods?
Safe Gluten-Free Food List (Safe Ingredients)
Gluten-Free Alcoholic Beverages
Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?
Where does gluten hide?
Additional Things to Beware of to Maintain a 100% Gluten-Free Diet
What if my doctor won't listen to me?
An Open Letter to Skeptical Health Care Practitioners
Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States.
In their study, a team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. They found that E. gallinarum triggered an autoimmune response in the mice when it traveled beyond the gut.
They also found that the response can be countered by using antibiotics or vaccines to suppress the autoimmune reaction and prevent the bacterium from growing. The researchers were able to duplicate this mechanism using cultured human liver cells, and they also found the bacteria E. gallinarum in the livers of people with autoimmune disease.
The team found that administering an antibiotic or vaccine to target E. gallinarum suppressed the autoimmune reaction in the mice and prevented the bacterium from growing. "When we blocked the pathway leading to inflammation," says senior study author Martin Kriegel, "we could reverse the effect of this bug on autoimmunity."
Team research team plans to further investigate the biological mechanisms that are associated with E. gallinarum, along with the potential implications for systemic lupus and autoimmune liver disease.
This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
Read the full study in Science.
Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy. Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?
I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue. It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night.
That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed. I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out. The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option?
When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me. She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!
Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics. Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home. Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us. We were without power for five days. We lost most of our food - our gluten free food.
That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.
Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis. At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01).
From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself.
Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.
Celiac.com 04/21/2018 - Dear Friends and Readers,
I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity.
My following books will still be available at Amazon.com:
Gluten-free Cooking for Dummies
Student's Vegetarian Cookbook for Dummies
Wheat-free Gluten-free Dessert Cookbook
Wheat-free Gluten-free Reduced Calorie Cookbook
Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version)
My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.
Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry.
Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
"Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.”
Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
Hi all. These forums were incredibly helpful 10 years ago when I was discovering a gluten intolerance. I tested negative for celiac, but had already cut gluten from my diet 2 months prior to testing so the docs agreed to call it intolerance, plus severe reflux and IBS.
I ate strictly gluten free for about 8 years but began allowing small amounts by necessity (there were times I had no choice). When I tolerated small amounts I started experimenting with more. At this point I can handle bleached wheat flour (basic white bread when there are no other options), occasionally whole wheat, and I do best if I am eating a high amount of protein. It's a cumulative effect so if I have to "cheat" for a couple days I'll follow it with a week of clean eating. I definitely feel better eating completely gluten free and know I need to get back on that 100% but I still give in to convenience.
My question is, I know there are people who are allergic to wheat but tolerate barley and rye, then the gluten intolerant who have to avoid all three. But what about tolerance to wheat with intolerance of barley and rye? What is the immune system reacting to?
Barley and rye cause the same symptoms I originally had to all three (wheezing, headache, brain fog, abdominal pain/cramping, etc etc) and it only takes a small amount. Is the gluten protein more concentrated in those two?
I have been playing with using pea protein and psyllium husk with warm water....I am getting a super stretchy dough, but cooking gets a cracker consistency. Thinking more oil to it would help keep it moist. Psyllium and coconut flour also yeild s very "gluten doughy" texture. I made a dough bread out of extreme amounts of it that reminded me of monkey bread made with Pillsbury corsant dough...like super stretchy chewy...fun to play with as a baker. Reminds of of playing with and eating dough as a kid. I use pasteurized egg whites with the flour one and the pea protein dough is vegan both are giving me ideas for pasta bases.
Pie crust...I use just almond flour base, it gives it a gram cracker knock off, I have the recipe on my blog here.
Hi, your pain could be related to celiac disease, or something else. There is no way for us to know for sure. Recovery from celiac damage can take 18 months or more though. Just learning the gluten-free diet can take 6 months for some people.
Maybe try being very strict with the gluten-free diet and see if it helps. That means not eating any processed foods for a while and not eating out at restaurants either. The safest way to eat gluten-free is to stick with whole foods you prepare yourself. You may also find that removing dairy from your diet helps.
There is a "newbie 101" thread in the "Coping With" forum area. It has getting started tips. I hope you feel better soon!
You do have many of the symptom's of a gall bladder problem.
You can research these tips/homeremdies yourselves but their are many home remedies to move a gall stone.
Lemon Juice and some combination of juicing (other juices like Apple etc) is common.
but it helped me to understand digestion is a north south process.
Having low stomach acid can stress your gall bladder because the pH is not strong enough to activate your food enzymes helping your digest your fats properly.
Body wisdom has a good over view of this process we call digestion.
"Then the pancreas secretes enzymes to further break things down, and the gall bladder secretes bile to emulsify the fats so they will be the proper size to be absorbed. At this point the food is almost totally digested and is ready to be absorbed."
Be prepared to have issues with fat's and food enzymes if you do have your gall bladder removed.
But if you have gastritis (already) it makes sense to me that the gall bladder (downstream of the stomach) would also be stressed (too much maybe).
Here is a nice thread on how low stomach acid (Not high stomach acid) as you soo often hear can be the cause of heartburn. though that can happen too.
But taking BetaineHCL will tell you which it is .. .. truly really low stomach acid or high stomach acid as you often here today (in my opinion).
This thread has really good links provided by Gemini that talks about how low stomach acid is often confused for high stomach acid today.
Not all heartburn is equal if food triggers it then the your stomach acid is already too low to start with has been my experience.
This (low stomach acid) is a vicious cycle. STRONG stomach acid makes it a virtuous circle/cycle.
Here also is a nice thread about food/digestive enzymes that Ennis_tx started.
I hope this is helpful.
remember****this is not medical advice just some practical things/tips that many members of this forum/board have used/use to help their digestion.
Some of use more than other but they are all good suggestions.
Not one solution works for everybody.
As always 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included.
Posterboy by the grace of God,
yep, the lovely autoimmune gene. my son got dx of type 1 diabetes at age 19, daughter got dx of r.a. at age 12. pregnancy/childbirth was my trigger, as well. i had no idea what celiac disease even *was* until the doc suggested i go gluten free. of course, that made the blood tests negative, but g.i. doc told me to continue. they are still reluctant to call it 'true' celiac, even though they could see the damage when they did the endoscopy! since i started gaining weight almost immediately, she didn't want me to do a gluten challenge because i was horribly underweight. that golden diagnosis is hard to obtain. i guess they want to keep you sick and treating all the symptoms and side effects daughter, now 27, is gluten free, even though she tested neg. son is 32 and does the paleo thang. if you feel better, i figure, what's the difference? just keep an eye on your kiddos...