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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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.   Subscribe to Celiac.com's FREE weekly eNewsletter   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 Gluten-Free recipes: Gluten-Free Recipes
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Chaff

Just Stumped The Nutritionist

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The Navy nutritionist at the Okinawa military hospital -- who herself has celiac -- was totally stumped by my leaky gut symptoms and inability to eat anything beyond ten foods. "I just keep thinking of solutions that include things you can't eat," she said after nearly an hour in her office.

You and me both, sister. I just told her not to worry, I will get better, and I can probably manage on my own until then. I wouldn't have been so cocky about it, except I have my Larabars, Zing Bars (10 g protein! No soy or dairy!!), and coconut milk and vegan hot chocolate. I can deal with small, boring meals as long as there are snacks to fatten me up.

And today I successfully ate one gluten-free sausage. Only barely noticeable pain! If it still works OK tomorrow, I may be able to add it into my safe list. And then later, maybe eggs...bacon...?

Anyway, nutritionist-bating isn't a hobby of mine. But she didn't know the hidden pitfalls of sushi in Japan -- possible barley sweetener in the rice vinegar, gluten-derived MSG in the nori, not to mention cc. So I unintentionally ended up scaring her out of ever eating sushi again. :o

Sorry -- just had to get this little episode out of my system. And brag about being able to eat a sausage!

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Oh, dear. I had a Larabar an hour ago and now I have brain fog. Now I have to remove Larabars from my "totally safe" list. :(

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Do you think it could be from the sausage?

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Anything's possible, but I time my meals out so I can ID reactions -- they usually happen on a certain timeline (have to start within 1 hour of eating but can last 1-7 hours). The sausage did its worst and stopped before I ate anything else. Gluten, casein, and oatmeal are my only exceptions to the rule so far.

I'm also getting clumsy suddenly. Not a good sign. I wish leaky gut management had more scientific research behind it. So annoying. My guess is I have to put almonds on a rotation diet, or, http://www.youtube.com/watch?v=iH9IO6iMO78: Almonds are a "sometimes food."

The learning curve on this is ridiculous -- by the time I get the hang of it, I'll be healed up. :D

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The learning curve on this is ridiculous -- by the time I get the hang of it, I'll be healed up. :D

And it may not take as long as you think, iffen you are assiduous :rolleyes: Hang in there.

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I have to agree with Shroom on this one, kiddo.

The sausage is more suspect than the LaraBar (if you have been eating LaraBars all along w/o issues)

What's in the sausage?

Delayed reactions make it very difficult to pinpoint a culprit and as you and I have discussed already--you are still healing.

Just 6 weeks into this journey and EVERYTHING may seem like a "bad boy food".

I never say this to newbies because it sounds discouraging--when in fact my intention is the opposite--but you have a long way to go yet

and I personally, did not stop feeling as if every food were a problem until the 15 month mark.I rotated foods in and out till I was nuts with all that....argh.... But it happened. I started to heal and absorb and more foods became my pal again. (still have a few buggers who bite me on the butt)

Bottom line....sometimes, it's not necessarily the food, but just your gut "squawkin at ya"..

Just hang in there.

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When I went to my nutritionist I was only able to eat 11 foods (if you count butter and salt as foods). She told me I was reacting to pesticide and artificial fertilizer residues, and that I should try going totally organic. I did, and was able to add quite a few foods. I even tested the theory by once again trying non-organics of the same foods I had added. They got me every time. Eventually I healed enough that I could start eating non-organics, but it took almost a year. I'd RATHER eat all organic, but between the cost and the non-availability in my small town, it's nice now that I have a much larger menu to choose from.

I have been trying all sorts of things lately and have had tremendous success! Pamela's cookies, bison hot dogs, and I even made pork pie!! (My favorite). Allspice and clove were off limits to me before, but I had a great holiday eating my favorite holiday foods. I have even been able to eat white potatoes again in moderation. Next up is blueberries, and maybe a gluten-free pizza. YIPPEE!

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Hi Chaff,

If you are trying to add/test foods, it is much better to add a whole food. Sausage is a combination of ground pork and spices when homemade, and often preservatives and who knows what else when it is a processed version. Instead you should try adding plain pork chops, cooked by yourself at home, not at a restraunt. Or plain bacon, or plain ham. I suggest you take a look at the sausage label and write down the ingredients. If you want you can trial each of them separately to see of they cause symptoms. The same idea applies when adding any food. You should plan on adding whole foods, not processed foods. once you have a variety of whole foods that work for you, then you can try adding more complicated foods to your diet. At least that's how I would do it. Basically, whole foods are anytime foods, and processed foods are sometimes foods. I think Cookie Monster might have a different take.... :) Thanks for the video link, that was fun!

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Thanks, everyone! You all are so nice. :D

GFinDC and bartfull, I'm deeply offended you think I might eat something that isn't a nutrious, organic, whole food. -_- Trust me, this is a very minimally processed, completely wholesome sausage. Less than five ingredients, no nitrates, and certified by two US celiac organizations. I was shocked, SHOCKED to see this in a US miltiary commissary. I may buy out all the packages. (!) I prefer not to eat meat, but I clearly am not in the driver's seat right now and I'll take what I can get.

IrishHeart -- thanks very much for the advice. I consoled myself by reading up on intestinal permeability recovery rates on PubMed, which as you point out are in my near-term future self's favor but not my current self's. Delighted to discover that hereditary hemochromatosis and celiac are apparently next to each other on my DNA, which has a pleasant symmetry to it since both are totally annoying. But probably nowhere near as annoying as chronic anemia with undiagnosed celiac.

I tried the sausage again today. No worries -- just fine. Yay!

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Thanks, everyone! You all are so nice. :D

GFinDC and bartfull, I'm deeply offended you think I might eat something that isn't a nutrious, organic, whole food. -_- Trust me, this is a very minimally processed, completely wholesome sausage. Less than five ingredients, no nitrates, and certified by two US celiac organizations. I was shocked, SHOCKED to see this in a US miltiary commissary. I may buy out all the packages. (!) I prefer not to eat meat, but I clearly am not in the driver's seat right now and I'll take what I can get.

....

I tried the sausage again today. No worries -- just fine. Yay!

Well good, we aim to offend ! (not) :)

Good on you the sausage worked the 2nd time. Now you have to decipher what else you may have eaten that day or the day before that may have caused you to be sick. Or not, as it could just be healing turbulence as was also suggested by IH. Which is very possible. It's great they are stocking gluten-free products in the commissarys now. Will cease never wonder! :)

Sausage is still not something I'd suggest trying at this point though. Spicy foods are, well, spicy. And that spicy-ness may be nice for your tongue, but think about rubbing it on an open wound. Like, say, rub a nice hot cayenne pepper across a burn or a scrape on your skin. Doesn't sound fun eh? You can't see the inside of your gut, so it is not obvious that it could be like an open wound. But that's what celiac does, it destroys the lining of the gut. Treating your gut a little gently for awhile is not a bad idea. You can put a bandaid on your elbow, but you can't do that to the inside of your gut. The damage is right there exposed to everything you eat. Spicy, sweet, sour, crunchy, everything goes right against the wounded gut lining. I know, you can take Pepto Bismol to coat the gut, but that isn't a long term solution. Pepto helps for accidental glutenings tho.

Boy gluten-free food in the commissary. You are practically living in a resort there! It's fantasy island! :)

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My daughter and I have an upcoming appointment with a dietician at our Endocrinologist's office. Am *not* looking forward to it. I have been to many of them before I knew about the food intolerances. I was a vegetarian then. All of them pushed chicken. I *hate* chicken. And now maybe I know why. I am intolerant to it. And it took us so long to find out about our intolerances because they are the delayed reaction type. I only figured the eggs out after not eating any for a very long time. I cut them out because daughter couldn't have them. But then after I ate them on 4 separate occasions and got the same reaction...first somewhere around 16 hours later and then when I ate them the following day, 2 hours later. As if that weren't enough, I repeated the same exact thing, thinking that the first time had been food poisoning because I got the eggs from a salad bar. So now I know better!

The last dietician I saw wasn't much help because she didn't seem to know much about gastroparesis or food intolerances. Kept telling me that this is lactose free and that is lactose free. To which I replied, "It's not just the lactose but the casein!" And then she muttered just like they did with the chicken... "Well you could at least *try* it." Uh, no thanks. I no likey the big D.

Our diets are pretty limited and we can't even eat some spices and seasonings. Thankfully I can have beans and I love them. So I try to base my diet around those. I am also constantly on the lookout for recipes that I might make. I am going to try Rissoles over the weekend. But they will not have any dairy, egg or breadcrumbs in them. Just ground beef, precooked shredded veggies a little ketchup for flavoring and a wee coating of sweet rice flour in the hopes of crisping them up when pan frying. I am hoping that my daughter will eat these. She doesn't usually ground beef but she does love my meatloaf and this seems to be a lot easier. If they work, I'll make quite a lot and freeze them.

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I don't know how I'd survive without Larabars either...

I'm also in agreement that it could have been the sausage making your gut go what is this! Can I handle this? I don't know. Let's find out. it might not have been a reaction to anything in the sausage per se, but that your gut just had to adjust to it, might have had trouble with it the first time hand left a bit of minor damage behind, giving you a bit of grief with the Larabar. Who knows. But if all went well the 2nd time, then yay! I would just say don't have them too frequently. Sausages can be a bit of trouble at the best of times. (Damn, now i want one).

Good points (and info for your nutritionist) about the sushi. I want to go back to Japan, but the food situation is one thing holding me back. Eating out would be a near impossibility, and reading the labels at the grocery store would take hours... So glad I went before the celiac struck. I used to be a tempura addict!

Anyway, glad to hear that you have access to some good things, and that your gut seems to be healing.

Good luck!

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Oh, dear. I had a Larabar an hour ago and now I have brain fog. Now I have to remove Larabars from my "totally safe" list. :(

depending on your sensitivity level, it could indeed by the larabar. from their website, i get the impression that they are produced in a facility with gluten-containing ingredients: "GLUTEN FREE/CELIACS LÄRABAR®, über® and Jŏcalat® are Gluten Free. They have no gluten-containing ingredients, and we have manufacturing controls in place to ensure that there are no cross-contact concerns. We also periodically verify our practices using Gliadin gluten testing."

http://www.larabar.com/about/special-diets

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i dont have much faith in dietitians or nutritionists , but to be fair I do not have much faith in doctors either :P . When I went to a dietitian , I had a safe list of about 10 foods needless to say she was not very helpful :ph34r:

Take it slow and steady, give your self time before you start adding to many foods. Give your self time to heal a bit first .I know its frustrating but your health and healing is too important to rush things .

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Well good, we aim to offend ! (not) :)

Good on you the sausage worked the 2nd time. Now you have to decipher what else you may have eaten that day or the day before that may have caused you to be sick. Or not, as it could just be healing turbulence as was also suggested by IH. Which is very possible. It's great they are stocking gluten-free products in the commissarys now. Will cease never wonder! :)

Sausage is still not something I'd suggest trying at this point though. Spicy foods are, well, spicy. And that spicy-ness may be nice for your tongue, but think about rubbing it on an open wound. Like, say, rub a nice hot cayenne pepper across a burn or a scrape on your skin. Doesn't sound fun eh? You can't see the inside of your gut, so it is not obvious that it could be like an open wound. But that's what celiac does, it destroys the lining of the gut. Treating your gut a little gently for awhile is not a bad idea. You can put a bandaid on your elbow, but you can't do that to the inside of your gut. The damage is right there exposed to everything you eat. Spicy, sweet, sour, crunchy, everything goes right against the wounded gut lining. I know, you can take Pepto Bismol to coat the gut, but that isn't a long term solution. Pepto helps for accidental glutenings tho.

Boy gluten-free food in the commissary. You are practically living in a resort there! It's fantasy island! :)

Wow! I missed the part about the commissary. That's one reason we stopped shopping there very often. They had no gluten-free pasta or baking stuff. I think they may have had rice noodles in the Asian section but we really don't eat those. And based on how our nearest one (Marysville) looked on our last visit, I rather doubt they would have gluten-free stuff now. We did go in Aug. (I think) and didn't get as much as we used to. For one thing we have Winco now which not only has a fairly good gluten-free selection (even though we don't currently need those things) but lower prices overall. But it would appear that their customer base has dropped or something. Probably doesn't help that a Winco has opened a few blocks from them. They totally did away with they two fast food places that used to be there. And some of the aisles that used to be there are no longer. Instead they filled those up with things like cases of toilet paper and paper towels. Big things that took up a lot of space and made the aisle look full. It was a very sad trip indeed.

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Update: it's looking like either hereditary fructose intolerance or leaky gut of monumental proportions. My only safe foods are plain meat/fish/eggs (cooked--homemade mayo had fructose that laid me out), most vegetable oils and ghee, and plain white rice, thoroughly washed. Oh, and a thimbleful of select spices. Basically any fructose over .1 g per day is bad, bad, bad. That's about a fourth cup of potato.

Going in a March to Mayo for some follow-up and dietary testing. The HFI forum folks have been lovely and lots of help. But they mostly all eat tons of wheat and dairy, the lucky stiffs, though they do have a few celiacs among them. I have to go back and forth among their forum and this one for complete advice.

I just made crackers with olive oil and cream of rice! So I'm managing some kind of variation. But honestly, just grateful not to feel sick all the time. Everything's roses as long as I don't stray from my diet.

PS, the commissary system is getting savvier about gluten-free stuff. But I had to wander the aisles for an hour to locate it all!

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    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.

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    • You could very well have celiac disease, but there are 200 symptoms attributed to celiac disease and those often overlap with other illnesses.  You could get tested, but all celiac testing requires you to be on a full gluten diet for 8 to 12 weeks prior to a blood draw (it can take time for antibodies to ramp up and spill into the bloodstream).    You have been off for a month and it is possible that you could have healed.   Consider getting back on gluten and get tested.  Since you have Gastritis, maybe you can get a GI referral and an endoscopy to biopsy the stomach and the small intestine.  Only two weeks on a gluten diet is required for that procedure.      Learn more about testing: http://www.cureceliacdisease.org/screening/  
    • I'm a 30 year old female. All of my life I've had extreme bloating after eating. About 4 years ago I started having upper stomach pain. It's dead center below my rib cage where the diaphragm is located. As the years have passed the pain became more intense and more frequent until it was daily and affecting my ability to function. I had 2 drs say it was gastritis but prilosec did nothing to help. My head got to where it always hurt and I was exhausted constantly. If the pain and head fog wasn't already enough my joints started to hurt and swell making it hard to get out of bed. I'm 4ft 11 inches and was 130 pounds and my blood pressure was staying 160/105. I've always suffered with spells of constipation then episodes of D. I was getting mouth sores and had random rashes and itching mostly on my legs. I've also suffered anemia. When my stomach pain is at its worst I have foul smelling stools. All my liver and pancreas testing have come back normal. I tested negative for h pylori but am currently on carafate for ulcers. I'm going for another gallbladder ultrasound in 3 days as 9 years ago the ultrasound showed sludge so the dr is wanting to recheck. I've done research for a while now on gluten and have cut it out for over a month. I have noticed a significant improvement since stopping it and only have flare ups if I accidently consume gluten. So my question is does this sound like anything you've experienced and been positive for celiac? I also have numbness and tingling in my feet and hands 
    • Welcome!   With a sister who has celiac disease, you are at a much higher risk of developing it.  I would go for the complete 12 weeks.  Why?  Because doctors recommend anywhere from six to 12 weeks for the blood tests, but there has not been many long term studies to back up the claims.  Best to play it safe.  It sounds like you are not suffering too much (I had no GI symptoms and just anemia when I was diagnosed).  Ask your PCP to run the full panel, including  the DGP and EMA tests.  Why?  Not all celiacs test positive to the TTG, like me!  If your Kaiser doc refuses, please ask if you can be referred to a GI and select one who handles celiac patients.  Some celiacs are even seronegative!  In that case, going to an endoscopy is necessary.  Keep in mind that you might just be developing it or know that if everything negative now, you can still develop it in the future.  First-degree relatives should get tested every few years even if there are no symptoms.   What if your PCP refuses even after you show him the printed data supporting your claims (and the ones I made...so hit Dr. Google)? Get to another PCP or put your request in writing  via the patient portal or a registered letter.  Be nice.  Support your claims.  Ask for the full panel or to be referred to a GI.  In writing, they have to respond.   I do know that the TTG catches most celiacs, but not all.  If celiac disease is still suspected, you should move to the next series of celiac tests.  Unfortunately, to keep costs down, Kaiser just orders the TTG for initial screening.  You have to get around that.  I found that out when family  went in for testing and they had Kaiser.   Advocate for your health!  Document!  Save and print all test results and maintain file.   Take care!  
    • hi All, I had been getting so gradually sick that I don't know when it started, (but I am now assuming 1994).  In 2008, I succumbed to pressure from my insurance rep to get more insurance, and they would even come to my house to test my blood.  I was denied insurance and recommended to see my doctor, who told me I had the liver of a severe alcoholic.  I very rarely drink. I went for tests and the doctor was baffled.  He said I should lose weight.  He said it was likely fatty liver disease. That was 2008.  For the next few years I got tests, tried to eat healthy, and every so often I would see if it was helping my liver numbers. I got stomach aches when I ate toast or a sandwich, but didnt link it to the toast except later, in hindsight.  How could toast give me a stomach ache?  Anyway, on the advice of my doctor, I tried very hard to lose weight, so went lo-carb.  One day, I had had no breakfast and at church 'goodie-time' was unable to resist all the carbs.  Later that afternoon, I felt like someone had literally poisoned me. This was now 2011.  I decided to not eat or drink anything but almonds and organic cold pressed  apple juice in a glass jar, and ate only those things for the next 3-4 days while I looked for symptoms on the Internet. I narrowed it down to celiac disease and went to the doctor.  I refused to eat gluten to get the test.  I decided not to eat gluten and I got better. I then started a job in China.  I learned how to say things like "no soy sauce" since it's made from wheat.  I got so much better.  I knew what my reactions were to gluten, especially the one that happened first: I would get a shakiness inside, like my blood system was micro-vibrating. i got the flu and was in bed for three days straight eating only mandarin oranges and water.  After a couple of days, I got that shakiness, suddenly, lying in bed.  I was astounded, cause I had only water and oranges.  Then I remembered that I had taken two Advil, in the gel cap form.  I looked on the Internet, and sure enough, the gel caps contained gluten.  Wow.  Even that small amount in two gel caps set it off. I was very vigilant.  Then one day, back in Canada, I was making hot dogs for a four-year-old and I had fresh bakery buns.  I couldn't resist.  I guess I thought, well, it's been a couple of years gluten free, let's see what happens.  I ate one and a half huge bakery hot dog buns on impulse.  Big mistake. I got so, so sick.  I was sick for 6 weeks with various symptoms.  Spleen pain, liver pain, kidney pain, migraine headaches, stomach issues, constipation, dizziness, brain fog, irritability, etc.  This was 2013. After one week of still being sick, I thought it's probably too late, but I should get that celiac test to see if there are detectable antibodies.  I went to the doctor, who didn't think it was necessary and insisted it was fatty liver disease and not celiac.  He humoured me and gave me the requisition anyway.  It wasn't too late!  One week later. i was shocked to see that my antibody level was 99. ( If you have less than 20 you don't have Celiac. It is called tTg test).  If you have 100, they say you don't really need a biopsy and it's pretty much confirmed celiac.  The doctor was a little bit embarrassed and said, "looks like you've diagnosed yourself". So finally he shut up about fatty liver disease.   I got so much better living in China.  I occasionally slipped. I  then went back to canada for a year.  I developed DH, as I got these lesions starting on my thumb and then on my fingers and palms.  Finally after 6 months I cut out dairy.  I had heard it was also somehow bad for Celiacs from the Internet but I really didn't want to cut out dairy as it was bad enough without gluten.  I finally did and the DH cleared up.   Then back to China.  I would go back to Canada twice a year for the time off from spring and summer holidays.  It was really hard to be around western food temptations and I would get "glutened" even though I tried hard. I began to get a strange pain in my leg and the doctor in canada said it was likely arthritis in my hip.  i went for an xray but it didnt show anything.  it really killed me to get that pain in my leg and then in my hip.  i would cry out and have to sit down.  i started riding my bike to work in china cause it was painful to walk very far.  I had started to reintroduce dairy while in China and found that I could eat yogurt, which I love. I had heard that people blamed their gluten reactions on Roundup, or glyphosate, because they could eat flour products in other countries but not North America.  One day about six months ago I made cookies for my students.  I wore gloves and was very careful.  Before this, I wouldn't even be in the same room with flour.  But nothing happened.  Then I tasted a cookie.  Nothing happened!!  The next day, I ate a whole cookie. Nothing happened!!  I began to think there was something to the theory of North America and roundup.  I still avoided flour in general cause I didn't want to push it, but I started eating soy sauce and relaxed a bit - started going to restaurants in china, etc. instead of micromanaging food in my kitchen, cause I was evidently not reacting to gluten in China.  I then realized that the only episodes of pain I had had were when I was in Canada the previous summer and spring.  Very strange.  So.  I got back to Canada, last spring, had my usual gluten free meal on the airplane, and then visited my mother.  I ate only organic yogurt.  Nothing else, and a few hours later I was attacked by almost every gluten related pain I had ever had.  My hip was suddenly shooting pain and I cried out and limped to the couch.  My mother asked, what did you eat?  I said, nothing!  Only organic yogurt!   Of course after any glutening, it takes weeks for these pains to subside, and I endured pain stabs in my spleen for a while.  Then back to China, where I was able to eat normally.  No pains, nothing.  I ate yogurt, made myself with uht milk imported from Germany or Australia, and I was fine.     Until the day when I ate one of the chocolate bars I had brought from Canada as prizes for my students.  Instant reaction! Spleen pain!  I had heard that sugar cane was as bad as flour for being drenched in roundup.  Now I was convinced. It was definitely stuff from Canada that was the culprit.  Only farm products.  Yes, they say the yogurt is organic, but I'm sure they feed the milk cows hay that has been exposed to roundup.   Now I know exactly what I can eat and where.  I love the food here, and it's safe.  There are exceptions.  They use pesticides on fruit, cause I get a stomach ache when I eat certain fruits, but it's a different reaction that the gluten reaction,  I can eat flour products without a huge reaction, but I still have celiac, because I do get reactions even from Chinese flour, just not as bad as I did before.  A mild sick feeling, like something is off, kind of unbalanced, and of course the inevitable shakiness.  I react much worse to Canadian chocolate.  But there is a huge difference between food here and food there.  A very painful difference.  Hard to figure out, but I think I have. so here's my theory,  roundup actually causes the celiac disease, or whatever disease you might happen to be genetically susceptible to. (My uncle has arthritis in his hip). If you keep ingesting it, you will get gradually sicker and sicker and get some kind of disease.  If you stop eating roundup completely, you will heal with a healthy diet.  If you already have a disease like celiac or DH you can manage it and stay healthy if you are totally roundup free. My dad died of nonHodgkins lymphoma and he insisted it was the roundup the neighbor had been spraying on his farm, right next to my dads organic hobby farm.  Now I believe him. I wish I'd been able to piece this together a bit earlier.  Since 1994, many diseases have hugely increased.  That's when they started with the roundup and there is a one on one correspondence on the graphs with roundup use and  many diseases. sorry for the novel but I just can't keep this all to myself,  I'm like the canary in the mine.  But roundup is everywhere so I don't know if you can really avoid it in North America, sadly. My advice is to move elsewhere and figure it out like I did. i saw a youtube video by an MIT researcher that they are now figuring out that glyphosate actually takes up the place of the essential amino acid glycine in your body.  Because they are molecularly similar, glyphosate gets in there and stops glycine from being able to do it's job in your body.  So it causes all sorts of problems in a gradual way and eventually you will have trouble. i hope this helps!  Stay away from farm products!  I hope it's not true what the conspiracy theorists say (that they are spraying chemicals, chemtrails etc.  I don't know if they are spraying roundup) but if it is, that's the end of the world as we know it.  I don't really want to go there,  I just know what I know and I'm sharing it.   this is just the short version  but I've tried to include important info.  Anyone else have a similar story in any way?
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