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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 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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Cancer Risk 47% Lower--risk Of Heart Disease Is 48% Higher In Those With Celiac Disease



[font="Arial"][size=2]Celiac.com 12/11/2006

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The study by Laura Yick was conducted on previously undiagnosed celiac disease patients, and so untreated celiac disease likely had a lot to do with the higher incidence of heart disease and mortality rates.

The above study seems to have been conducted on diagnosed celiac disease patients. My own personal theory is, that most people with celiac disease eat way more gluten-free replacement foods (replacements for wheat products, that is) than is good for them, since they are much higher in carbs and sugars than their wheat or rye counterparts, and lower in fiber.

I wonder how those studies would come out if they had a control group of people who eat mostly naturally gluten-free foods, and have those gluten-free goodies (bread, pasta, cookies, cake etc.) as the occasional treats.

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