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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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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  1. 29 points
    You have been diagnosed and you do not know what to do next. First, do not panic! and Welcome to the Forum! I have posted this information in pieces and parts on this site during the past year so many times and some newbies suggested it would have been helpful if they had seen it ALL --right away after they were DXed.... so, I thought, why not paste it all together in one spot? Don't think about what you cannot eat--think about what you can eat: Fresh meats, veggies, fruits, nuts, eggs, fish, etc. Some celiacs are lucky and can tolerate dairy right now, but many of us had to give it up for a few months. Why? Because lactase, which is the enzyme that breaks down the sugar lactose, is produced in the tips of the villi. When the villi get blunted in celiac disease, sometimes the ability to digest lactose is decreased and you can become “lactose intolerant.” This may cause bloating, stomach cramps, diarrhea, etc. After you go gluten-free, the villi will heal and most people are able to tolerate dairy foods again. Learn how to read Labels. Dietary concerns –LISTS OF safe and unsafe gluten free foods http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html DISCLAIMER!! The following suggestions ---are just that: suggestions. I have no affiliation with any of these websites, organizations, authors, or companies and I am not a paid spokesperson and I am not endorsing any specific products. They just worked for me or other members. I am not a doctor and this is not medical advice. I am not a nutritionist. I am just a fellow Celiac who learned the ropes from months of research and from the generous and compassionate contributing members of Celiac.com And, as my wise friend, KarenG pointed out, I should say this info applies to those of us in the US. I cannot say what companies in other countries do. Some resources for negotiating a gluten-free life: Living Gluten Free for Dummies--Danna Korn Celiac Disease: the First Year by Jules Dowler Shepard Cecelia's Marketplace Gluten-free GROCERY SHOPPING GUIDE http://www.ceceliasmarketplace.com/gluten-free/2012-2013-gluten-free-grocery-shopping-guide/ A quick “get-started” menu for gluten-free eating follows, but it is by no means "inclusive", just some ideas. Consult the many on-line gluten-free recipes available and the many wonderful contributions from our members in the cooking and baking sections of the Forum: FLUIDS: Drink a lot of water. Celiacs are dehydrated from malabsorption. Plus, it helps cleanse toxins from body tissues and organs and keep the bowels running smoothly. But, yes, (because I know you are going to ask ) unflavored coffees and tea are okay. Check teabags for "malt" --sometimes they use it. DIGESTIVE ENZYMES help if you have pancreatic issues that cause trouble when digesting fats and proteins. A good one is Digest Gold, but others may have suggestions as well. Probiotics are very beneficial to restoring healthy gut balance. Choose a multi-strain variety like Florajen3. All the digestive issues like acid reflux (GERD) and heartburn, excess gas, camping, diarrhea and constipation should disappear or diminish on a gluten free diet. VITAMINS: Most doctors (and fellow celiacs) recommend a good, gluten-free multivitamin. Some of you will have vitamin/mineral deficiencies or B-12 or Folate anemia--and you should have blood work done to see where you stand. Malabsorption creates all sorts of problems. FOLLOW UP CARE: I suggest follow-up care from a celiac-savvy doctor to everyone post-DX. Lab work ( including CBC, CMP, SED RATE, IRON/FERRITIN levels, B-12, Folate levels and THYROID panels) and barium studies of the GI tract, if warranted. Do not be afraid to ask your doctor.(IMHO) A whole foods diet is suggested to many of us as the best way to speed healing of your gut lining, but many people succesfully incorporate Certified gluten-free products into their diets right away! As with all things regarding Celiac, everyone is different. Earth Balance (soy-free) is a good choice if you cannot have butter. You need some good essential fatty acids: Safflower oil, sunflower oil, extra virgin olive oil, coconut oil. Some Breakfast ideas: Erewhon crispy brown rice cereal or gluten-free Kellogg's RICE KRISPIES, gluten-free CHEX corn or gluten-free CHEX Rice cereal, gluten-free CHEX honey-nut or gluten-free CHEX Cinnamon Add: rice milk, almond milk or coconut milk (The So Delicious brand is excellent) and add berries or sliced banana. CERTIFIED gluten -free oatmeal w/cinnamon (glutenfreeda brand, Bob's Red Mill are a few examples) NOTE: It is my understanding that Quaker Oats are cross-contaminated! Some celiacs cannot DIGEST oats. Only you can decide. Gluten-free muffins made from a mix or purchased. Eggs and bacon or sausage with gluten-free toast or bagel (Kinnikinnick, Udi's, Glutino or homemade bread) Pocono Cream of buckwheat --it's good!! (no worries--Buckwheat is not from the wheat family) Amaranth pancakes w/pure maple syrup (bottled syrups can contain gluten) gluten-free packaged pancake/waffle mixes (Pamela's brand is very good as is Bob's Red Mill –we use BRM on the site, for short) Van's frozen waffles. FRUITS and VEGGIES—eat plenty of these daily in your diet. LUNCH and DINNER ideas: Leftovers from last night's dinner make an easy lunch Some Progresso soups are gluten-free. Check the label! Some Pacific and Imagine brand soups. Read the label! A sandwich with gluten free bread or rolls—UDIs, Rudi's, Glutino Genius, Scharr's and Canyon Bakehouse --all have decent packaged breads, rolls and bagels, but homemade is the way to go. (I have a simple recipe for white sandwich bread that is delicious if you want it.) A big salad or an antipasta with tons of veggies and grilled chicken or shrimp and Hard-boiled eggs/ with gluten-free or homemade vinegrette dressing. A list of gluten free salad dressings is available online. Marzettis, and most of WishBone and Ken's are okay. Homemade is best! Homemade vegetable minestrone ,chicken soup, stews, black bean or White bean chili (use gluten-free stock--pacific, imagine or make your own from scratch--even better!) Chicken or bean nachos (can use corn tortillas) Red beans and rice grilled burgers and beans (Sweet Baby Ray's BBQ sauce and Bush's Baked Beans are gluten-free)on a bun (Udi's makes hamburger rolls now or you can make your own. CHEBE bread mix makes killer rolls) almost all mexican food is safe (just no flour tortillas!) Pasta and sauce w/meatballs (brown rice or corn pasta) TINKYADA BRAND penne pasta is delicious! Cook 13 minutes exactly. Trust me!) and use gluten-free breadcrumbs (purchase or just grind some gluten-free bread and season)in your meatballs Another good pasta is CORN pasta. BiAglut or Sam's Hill are a couple. Cook as directed. meatloaf (beef or ground turkey) baked potato or yams, green veggie of some kind Other proteins: roasted or grilled chicken, turkey, pork, beef, salmon, talapia, scallops, lamb, some sausages are safe, bacon (Check labels) Vegetarian chili--homemade. I eat a variety of veggies.....whatever looks fresh at the super market or farmer's market or stands...steamed, grilled--- or roasted root veggies in stock. Sweet potatoes—baked at 350 degrees in a pan for 45-50 mins.--are yummy Potatoes—roasted, grilled, in a gratin or whipped with milk Fritattas with veggies and salad Stuffed peppers—with ground turkey, beef or lamb and rice ANYTHING GOES!! ANY recipe you already use can probably be altered--just use gluten-free breadcrumbs or rice/corn pasta ---use any flour made from amaranth, corn, bean, etc...just NO WHEAT, RYE OR BARLEY or cross -contaminated OATS. Snack ideas that are safe and handy Cozy Shack Rice Pudding or Tapioca cups (in the dairy section) All natural applesauce cups Gluten-free cookies or muffins (Bake them or buy them.) Pamela's Baking Mix is versatile and good for cookies, baked goods. There are many options (check the recipe and baking section on the forum) Bagel with cream cheese and jam or nut butters. Udi's and Glutino bagels are pretty good (frozen section) Pamela's and King Arthur gluten-free--makes a very good brownie mix too! Chobani Yogurt or So Delicious coconut milk Yogurts- if you cannot have dairy Scharr cookies (chocolate-dipped shortbread or the mocha layers--are VERY tasty!) Lundberg rice cakes or sliced apples and celery sticks with natural peanut butter or almond butter or hummus smeared on Mary's Gone Crackers, Crunchmaster's or Glutino crackers with cheese or peanut butter BOAR's Head or Applegate Farms deli--ham, turkey, pepperoni, salami, proscuitto--most all cold cuts and cheeses Slices of cantaloupe wrapped in proscuitto Watermelon with crumbled feta cheese Peanuts, almonds, cashews. (I like Blue Diamond or Nutsonline.com has a HUGE gluten-free selection of nuts and flours) SUNMAID raisins, prunes. Craisins by Ocean Spray. (**some raisins and dried fruits are dusted with flour to keep them from sticking but these brands are safe.) Smoothies- made with coconut milk, various fruits, yogurt, etc. Potato chips----like Cape Cod, Kettle Brand, Utz Indiana Popcorn--comes in all flavors--the kettle corn is delicious Glutino brand pretzels—they come in all flavors even chocolate -coated Coconut milk, creamer and ice cream ( So Delicious brand is very good) Ice Cream, if dairy is not a problem for you. Most Haagen Das flavors are good, for example. READ LABELS!!! Organic Corn chips w/salsa, hummus, or Guacamole Sunflower , pumpkin or flaxseeds Candy—Hershey's kisses or regular size bars, regular size Reese's cups, Snickers, York peppermint patty, Health Bars, Butterfinger and M &Ms plain and peanut. Ghirardelli squares. These were safe--last I read online--but READ LABELS! Enjoy Life chocolate chips, chunks and Boom Choco Boom bars (free of ALL top 8 allergens) Make some Chex mix with gluten-free chex cereals gluten-free Rice Krispies treats (recipes are online) CHEBE pizza and breadstick mixes—are very good. Against the Grain and Glutino make some good frozen pizzas. Check the labels of all packaged products-- if they were made with wheat or gluten, they will state so on the package. Very important: Cross-contamination is the bane of our existence. Learn how to make your home safe. http://celiacdisease.about.com/od/cookingglutenfree/a/crosscontaminat.htm Hidden sources of gluten: http://www.practicalgastro.com/pdf/September08/HlywiakArticle.pdf Packaged/processed Foods: A package stating a product is “Gluten-free “ does not always guarantee it was processed and manufactured and packaged in a dedicated facility. It may just mean they did not knowingly put gluten ingredients in the product. I, personally, look for the GIG (Gluten Intolerance Group) circle stamped on the package –it is a big G F in a circle. That's just me. I also use common sense. I know that foods that are inherently gluten-free will not carry a gluten-free label on them (oranges, broccoli, plain cheddar cheese, etc.) Some DEDICATED gluten-free facilities are listed below. There are others. Google away! : Glutino Bob's Red Mill gluten-free 1-2-3 Meredith's Marvelous Authentic Foods gluten-free Pamela's Cause You're Special Udi's The Cravings Place Andean Dream Kinnikinnick Organic Nectars Namaste Orgran Foods by George Gluten-free FULL FLAVOR Gravy Packets Prana Bar Enjoy Life EnergG Gillian's Against the Grain Many other companies will provide a list of gluten-free foods. The members on here can tell you which ones are good about this. They make all kinds of ready made mixes and flours to make it easy to start baking. The cooking and baking section on the forum has thousands of great ideas—these guys are amazingly creative! That should get you started--- until you can create your own diet and menus and feel less "dazed and confused" by your new life. You're going to be okay! Best wishes! IH
  2. 6 points
    What is up with the news feed spamming stuff about negative effects of the gluten-free diet? I know it can be unhealthy if you do it wrong and eat a bunch of gluten-free processed foods and junk. And most of us here have to be on a gluten-free diet and know how to do it right. But the news feeds here keep on pumping out the negative side of our medically required diet. Keep seeing ones come up daily about diabetes, heart issues, about it being generally bad for you. Just Negative, Negative, Negative I feel it is corning some people here or others who constantly get the feed. My FB feed keeps showing these and it looks horrendous. Almost seems like sabotage Can we get some nice news, good news, something relevant? Like it is celiac awareness month, lets see news feeds about the history of celiac disease, storys of healing, breakthroughs in testing, reviews on bread alternatives, importance of supplementing, explanation and break down of symptoms......something at least productive. I know you need to cover both aspects of the disease and show a unbiased feed of information, but can we space out the more negative ones? This disease already makes me feel like I do not belong in society and the pond scum of the human genome. Seeing stuff about the negative effects of my medically forced diet if done wrong with processed junk, complications, etc. really just makes it worse.
  3. 4 points
    Geesh! I am not trying to diagnos. I was just adding to the information. I know that some of the folks here posting on this thread have neurological symptoms. My only point is that this CAN be an issue and that small amounts of cc are a problem particularly in those who have neurological symptoms.
  4. 4 points
    Hi Leuconostoc Cyclinglady is correct in that refractory celiac disease is rare - affecting 1-2 percent of Celiacs. Type One is usually controlled by a short stint of immunosuppressants to calm the body down and a strict diet. Type Two is not so easy to treat. It sounds like you had been diagnosed with Type One and had it under control. Hopefully you had enough time to heal enough before the mishap at the awards ceremony that this is just a short reaction. You mentioned taking supplements and named Vitamin A & D. Have you monitored your calcium and magnesium levels also? Three years ago I was diagnosed with Type Two Refractory Celiac Disease - 11 years after being diagnosed with Celiac. I was put on Budesonide. I traveled to Mayo Clinic to see Dr. Murray and participate in the Humanized Mik-Beta-1 Monoclonal Antibody study. I started to develop antibodies to the treatment so I had to drop from the study. The treatment I did get seemed to work and reversed the clonal t-cells and intestinal damage. I was then weaned off the Budesonide. Then one year later, it all returned. For the last year I have been on Prednisone and Budesonide and having to take large doses of calcium, magnesium, & potassium to keep from being hospitalized. Last fall, I went to Dr. Green at Columbia University and was one of 22 people in 5 countries who qualified to partake in the AMG 714 study. I have asked both doctors about what they thought causes refractory celiac disease and they both have said that they are not sure of the specific triggers but that the general thought for Type One was long time ingesting small hidden sources of gluten. That is why to qualify for any of the RCD studies, there are so many tests, medical history questions, and examination of your diet to rule out gluten.
  5. 4 points
    The only people who don't have to worry about cc are those half ass, fad dieters. With a positive EMA, positive genetic screen and an inflamed duodenum, along with mild blunting of the villi, you need to be careful like we all do. In 6 months of following a strict gluten-free diet, go back and have them re-do the EMA. If it's negative, that should convince you. Do not worry about what anyone else has to say about what you do. You don't have to please anyone but yourself and guard your own health. It doesn't matter about convincing relatives to be tested, either, because if they are anything like many of our families, they won't get tested. They won't want to hear about it....even if you had the biopsy slides to show them. I still have family members, after 12 years, that don't want to hear it and they are symptomatic or have associated issues they need strong meds to somewhat control. I just say.......'How's that workin' for ya"? I take crap from no one with regards to my diet.
  6. 3 points
    Yikes, lots of frustrated folks here! This topic intrigues me because I have heard repeatedly to watch out for hidden gluten in meat. I also have raised chickens (layers and meat birds). So, I looked some things up and thought I would share the resources. I am not relying on blog warnings, but USDA documents. First of all, I glutened my daughter with chicken feed. It was a bad moment of not thinking. Afterwards, I called all over, talked to feed scientists and grain mills. I learned that all commercial feed or feed pellets contain gluten in the form of milling by product. I did find a gluten free feed made by a local feed mill. There is always the potential of cc of grains in transportation. But she does not go by the birds and we have a thorough cleaning/safety protocol for those in the family who do. Problem solved. Yes, there is absolutely the potential to be glutened by chicken feed. But washing and cleaning takes care of this. I have first hand experience with this one. Secondly, FDA regulates food, USDA regulates agriculture products, including meat. This is important because they have slightly different rules. FDA recognizes 20ppm limit as gluten-free, USDA does not recognize any limit. This is an important distinction. For the USDA, if it contains gluten, it must be labeled. Here is the quote from their regulations: "FSIS does not recognize a threshold for any allergenic ingredient. Thus, all allergenic ingredients need to be declared on the product label." These are relatively new regulations (2015, here's the link https://www.fsis.usda.gov/wps/wcm/connect/f9cbb0e9-6b4d-4132-ae27-53e0b52e840e/Allergens-Ingredients.pdf?MOD=AJPERES). USDA items have the USDA stamp on them. That's how you know. Thirdly, natural flavorings in USDA products can only include: "Spices, spice extractives, essential oils, oleoresins, onion powder, garlic powder, celery powder, onion juice, and garlic juice." MSG must be stated and not hidden as flavoring. All proteins must state their source. This goes back to 1990's. Here's the USDA resource for labeling prorietry mixtures: https://www.fsis.usda.gov/OPPDE/larc/Ingredients/PMC_QA.htm Many spices are potentially contaminated. What about the labeling of these? This is a quote from the USDA document cited above: "Question: How should an establishment label its product when an incoming seasoning packet contains a “may contain” statement on its labeling? Answer: All the ingredients in a “may contain” or “produced in a facility” statement of a purchased ingredient need not be listed on the final label if the official establishment: 1) Contacts the supplier and confirms in writing that the statement is a cautionary statement, and no such ingredient is in the product; and 2) Includes a written statement in its hazard analysis documentation to support why the “may contain” or “produced in a facility” statement is not carried forward to the finished meat or poultry product label. Also, within the document is a long protocol for preventing cross contamination. After reading all of this information, it seems as if there is a certain amount of legend behind the meat/broth/natural flavoring labeling. Of course, there is always the possibility that someone is not disclosing something. Such as the spices listed above. Not using birds with broth or spices/flavorings eliminates that potential risk. Look at the label. If it only says "contains up to x% retained water", that is just the water that sticks to the bird in processing. There is also the potential for contamination from feed. I am not going to minimize or mock that. I have birds, I know how messy they are. I know what a processing facility looks like (we use a small Amish facility to process our birds). There is lots of rinsing and water involved. I THINK the wheat residue should be gone, but I have been surprised by how little gluten it takes. We have not had a problem with chicken. I have a pretty sensitive daughter, but I'm sure someone out there is more sensitive to gluten, so I'm not going to say that my experience with her should be yours. Bottom line: Know the source of your food, trust that folks are following regulations, rinse really well, or just avoid it yourself.
  7. 3 points
    GFMom...just so you have peace of mind regarding my recommendations, I am about as sensitive a Celiac as they come and take this diet very seriously. I do not dine out that much at all but have some personal favorites, both of which are run by people with Celiac or have Celiac's in their family. I would never recommend any place that I thought was not safe but Massachusetts and New England are extremely gluten-free friendly and knowledgeable, probably due to the fact that Mass. has some of the best teaching hospitals in the country, with some of the best Celiac centers also. AristotlesCat did not like one of my answers on a previous thread so she has chosen to be spiteful and rude. Without knowing anything about me, she has chosen to attack me verbally on a forum I have been a member of for many years. I can take anything a youngster can dish out but I will not tolerate anyone trashing my reputation for giving solid gluten-free advice to those who ask. Thank you to my friends on here for speaking up and supporting the Find Me Gluten Free website. It is invaluable for traveling for those who actually read the site and understand how to judge a restaurant on whether it is safe or not.
  8. 3 points
    I have known Gemini for many years - I would eat anywhere she told me was safe.
  9. 3 points
    AristotlesCat. I have not been freely drinking just any coffee and stick to a couple of brands, for taste preference. But when I travel and they ask me if I want a cup of coffee after the meal, I do not grill them on where they get the beans from. In 12 years, I have never been glutened or cc'd by coffee and that is not a really astounding fact. Most good coffee is done by companies that just do coffee so there is no need to find out where the coffee comes from. I am talking of unflavored coffee only. I tend to like coffee flavored coffee. The odds of coffee being processed on the same lines as a gluten containing product is probably slim to none. Manufacturers tend to respond to questions in the manner you were answered in because they are wary of people and lawsuits and don't want to go there or they are truly ignorant of the facts on Celiac and say that because it's a safe answer.........for them. You are overthinking this and again, if it were a concern AT ALL, I am pretty sure Celiac organizations would be warning us to screen coffee well. They don't. Honestly, after 12 years, if I were being glutened by some of the issues I have seen on here, I never would have healed. But I have healed really well and I love my coffee.
  10. 3 points
    Hi! I know your doctors have told you that you have refractory celiac disease, but maybe you do not. Some researchers have found that many celiacs have been improperly diagnosed with refractory celiac disease. Refractory celiac disease is rare. The researchers discovered that trace contamination was occurring with many celiac patients. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3598839/ Perhaps consider the diet recommended in the study (whole non-processed gluten-free foods). I think it is worth a shot as about 82% of the participants saw improvement on the diet.
  11. 3 points
    There are a lot of docs who would put you in the potential celiac range which means, as mentioned above, things could get a lot worse if you continue eating gluten. Marsh 1 and 2 scoring can absolutely go on to become Marsh 3/4, the official "celiac" diagnosis. BUT, there are limited studies on this because ultimately, what researcher is going to NOT recommend a gluten free diet to someone with at least one positive blood test and some damage simply so they can track the changes via endoscopy down the road? Tracking folks in your position would prove difficult and unethical to even suggest. My brother was anemic as a young child which eventually resolved. He went through his adult years just fine. He started experiencing some odd symptoms for a couple of years in his late 30's. It was not until he lost roughly 20 pounds in 4-5 months that they finally referred him to GI. Diagnosis? seronegative celiac. Increased IEL can occur from a lot of different things, SIBO, aspirin, etc. It is highly unusual to have a positive EMA and negative TTG but it does occur. And please note, that there are at least 3 different kinds of TTG that I am aware of, and I am a peon with no medical background. Labs only test for one type. So it is entirely possible you test positive to some other random TTG test no one will start using for at least another decade. It MAY, be worth your while, for your peace of mind, to reach out to a celiac disease research center to ask if they would be willing to review your pathology slides. You can have them sent directly to the research center, along with faxing your labs and any genetic testing you may have had done. Good luck!
  12. 3 points
    Here is the report of my biopsy, although my biopsy was after 3 years of trying to be gluten free. Combined with serology I was diagnosed as celiac. "Duodenal mucosa with patchy mild increase in intraepithelial lymphocytes and focal mild villous blunting."
  13. 3 points
    I agree with Ennis. Digestion starts in the mouth. Enzymes in saliva get right to work breaking down gluten in the mouth. Some of these enzymes are produced by the bacteria living in one's mouth. Here's a really cool article: https://www.ncbi.nlm.nih.gov/pubmed/28087531 This article describes a study of the oral bacteria in people with Celiac Disease as compared to non-celiac people. Celiacs have more bacteria that secrete gluten digesting enzymes. Here's a quote: "While the pathophysiological link between the oral and gut microbiomes in celiac disease needs further exploration, the presented data suggest that oral microbe-derived enzyme activities are elevated in subjects with celiac disease, which may impact gluten processing and the presentation of immunogenic gluten epitopes to the immune system in the small intestine. IMPORTANCE Ingested gluten proteins are the triggers of intestinal inflammation in celiac disease (celiac disease). Certain immunogenic gluten domains are resistant to intestinal proteases but can be hydrolyzed by oral microbial enzymes. Very little is known about the endogenous proteolytic processing of gluten proteins in the oral cavity. Given that this occurs prior to gluten reaching the small intestine, such enzymes are likely to contribute to the composition of the gluten digest that ultimately reaches the small intestine and causes celiac disease. " Wow! Are the bacterial enzymes producing weird half digested gluten molecules that trigger celiac disease, or are they helping? Can't wait for follow up studies on this subject! So exciting in an "Amy Farrah Fowler/Sheldon Cooper" sorta way... but I digress... Airborne flour bothers me, too. The sinus passages, eyes, lungs, mouth and throat all can absorb airborne antigens directly from the environment into the bloodstream. Once there, the antibodies attack, just the same as if the antigen was eaten and absorbed into the bloodstream from the digestive tract. And, no, the GliadinX pills won't work.
  14. 3 points
    We had a major discussion on this product a few weeks ago. It will not help you much if you have actual celiac. As it is a autoimmune disease, your body is reacting with antibodies to the gluten proteins. This starts before it even gets to the gut, as soon as you body detects teh gluten in the mouth and stomach it starts producing the antibodies that will attack your body. Now the GliadinX might help with the prolonged abdominal discomfort, but it will not stop the damage to your villi. DO NOT think of it as some miracle pill. You should still avoid gluten, hell your better off buying test kits to test your food eating out then the gliadin pills. Do this at your own risk but please try not to confuse new comers with this product. YES i have a personal vendetta against such products using enzymes to make gluten "Safer" for celiacs I fell for the same BS years ago.
  15. 3 points
    @Ennis_TX -- you have both celiac disease and UC. I would not recommend fasting. You are not overweight and do not have diabetes. You need every bit of nutrition you can absorb. Fasting is the new "thing" out there in diet land. But there is no scientific evidence as to how it impacts you in the long term. Sure, historically, if you did not find food, you fasted. But typically, you were dead by 40. Keep doing what works for you! There is no "cookie cutter" recipe for anything in life because there are too many variables.
  16. 3 points
    I would like to point out one thing to everyone on this board: If you purchase the NIMA, the app is NOT required to use it. If you download the app, please know that you are turning over detailed information about your self and your eating habits not only to NIMA but also to Google and/or Apple. While NIMA claims to currently anonymize the information, nothing prevents it from changing its position in the future. Nothing prevents either Google or Apple from using the information as it pleases. Many people may scoff at my position, but no one can say whether insurance companies or even employers may obtain the information in the future and how they may use it.
  17. 3 points
    Hi Gillian, Welcome to the forum! Four months is pretty early in the recovery process IMHO. That doesn't mean you can't do better and have improved digestion though. In celiac disease, what we eat is our medicine. Or our poison in some cases. So it is very important to choose foods that are good for our body and also easy to digest. Generally, whole foods like meats, veggies, nuts, and eggs are good choices. Having gut damage can cause our guts bacterial flora (microbiome) to get all out of whack and nasty. That can cause lots of symptoms by itself. Improving our gut biome requires healing first, and that means staying away from foods that cause upset. Sugar and carbs are bad for us when healing, as they feed bad bacteria that aren't good for us. So it's helpful to avoid sugar and carbs for a few months. That usually means avoiding processed foods which are loaded with starches and carbs. Dairy is often a problem at the beginning too, and some celiacs also react to oats. So it's a good idea to avoid both of those for a few months too. Digestive enzymes may help, Plain, simple foods are good.
  18. 2 points
    I thought I'd take a moment to provide an update, given how much lurking I've done on these forums the last year. It took a long time, but I've since had another gastroenterologist visit, many months of eating tons of bread, and an endoscopy where they took several biopsies. I have to say, the endoscopy was a super quick and efficient experience. During the procedure they let me know that it looked somewhat suspicious, causing them to take many biopsies, and then did comprehensive blood work. About a month later, I received a call telling me that the TTG came back positive a second time, and that the biopsies were a mix of negative (normal) results and some that were positive (showing blunting of the villi). As a result, I've been given a celiac diagnosis. It's been about a month now that I've been eating gluten free. Not sure if I'm really feeling all that different yet. It's a bit twisted to say, but in some way I was hoping for this diagnosis — thinking how nice it would be to have an explanation, a plan of action, and feeling better. It's certainly no small change to be totally gluten free, but I'm hopeful.
  19. 2 points
    I was wondering if anyone has tried the Dominoe's gluten-free pizza recently and if they got sick? Their menu has a bunch of disclaimers about cross contamination, so it makes me wonder if they just don't try. I'm not sure why you'd offer a gluten-free pizza if celiacs can't eat it (do they think it's trendy?), so maybe the disclaimer is just something the lawyers made them do?
  20. 2 points
    I never buy any raw produce that is pre-washed unless I am desperate. Those ready-to-eat salads are constantly being recalled due to bacterial contamination. Besides, they do not last long. So, I save money buying uncut, unprocessed produce. I prefer to wash stuff myself. It is just a "me" thing. Just takes seeing one family member in the hospital for days for food poisoning to set you straight.
  21. 2 points
    For mild cases of this keep your water and salt intake up. Not a drastic amount, but if your heart seems to be working overtime had a tbsp of gluten free soy sauce and a glass of water.
  22. 2 points
    I have posted this link elsewhere, but it's worth reading. The neurological affects of gluten are not the same process as involved in celiac disease. Cross reactivity of gliadin peptides with Purkinje epitopes in the cerebellum as well as cross reactivity of gliadin antibodies with sinapsin 1 are what is suspected. I have contacted Dr. Hadjivassilou personally on this. You do not have to have celiac disease to have gluten ataxia or neuropathy. Those with neurological symptoms appear to be more sensitive and it takes much longer to resolve. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3641836/ Those with neurological symptoms need to be more careful. It appears as if 20ppm guideline was determined for those with intestinal damage and does not apply to those with neurological symptoms.
  23. 2 points
    Hi Aristotlescat, Going off coffee is not a bad thing for an ill person. Coffee puts a strain on our bodies as it creates an artificial boost and then a crash. That isn't a good thing if your body is struggling to maintain itself IMHO. Would you consider dropping the coffee for a month to see if it helps? It may or may not, all depends on how your own unique body reacts to coffee. Myself I don't do well with coffee except in minimal and infrequent amounts. It may also help to simplify your diet down to meats, veggies, eggs and nuts. Eliminate processed foods and dairy for a couple months. If you don't get better on a simple, whole foods diet then there is something else going on. Sometimes we have to be detectives to find food culprits. An elimination diet should work though, if you have the patience for it.
  24. 2 points
    I never said I was the sole source of experience with gluten and I will forgive your snarkiness because I understand you are not well. I will also forgive your comment about being a careless Celiac because you do not know me, you do not know that I almost died from this disease and I can pretty much guarantee you that I am as careful as a Celiac can be with regards to education and following this diet. After reading your other posts and learning you have Crohn's, that explains a lot but I will not say anything on that subject because you seem to resent advice unless it agrees with your thought process. I hope you find the source of your troubles and this improves your mindset.
  25. 2 points
    I responded to this topic on Reddit, but I'll do so again here: I think it's worth pointing out that all the research links listed as from the same research group, and that only one study involved actual celiac patients. This is very weak, even if the studies are fine, especially in a disease that is not well-understood (making patient population testing extra important!). There is also no conflict of interest/funding statement, but I'd guess that the research might have been funded by the company - otherwise I can't see why they'd do so many on this particular product. This is not in of itself terrible (research money has to come from somewhere), but it's definitely important to realize that funded studies may not fully release all information in the publication, as per the company's request. That this product is being marketed as a "dietary supplement" as opposed to a drug is also pretty telling. Basically, to be classed as a drug by the FDA it has to work and be safe and you have to prove it via clinical studies. If it's just safe (ingredients proven to be ok) but you can't prove it does anything, you can try to sell it as a supplement. This to me is a bit like the Nima, which is essentially classed as a toy because it does not actually work well enough to be a medical device. Maybe it kind of helps, but clearly not well enough to be sold as a drug. I can understand why this product might be exciting for those who struggle with being strict with the diet or who might be occasionally put in situations where being safe is difficult. However I find it frustrating to some extent as it seems that the celiac/gluten-free community is so willing to take low-ball payouts so to speak. I think if celiacs as a whole HTFU'd and presented a more unified, hardline approach to the GFD, things would be better for everyone as there would be less miscommunication about what constitutes gluten-free and how to avoid CC. This is alas, a pipe dream, but I'm putting it out there anyways.
  26. 2 points
    Hello GFmom! You're in luck! New England is one of the best places to be gluten free and is probably comparable to the West Coast in that respect. I have lived here all my life in Massachusetts and know it well, for the most part, so will be able to help. As you do not have an itinerary yet, I will start you off with this website which is a wonderful resource...... https://www.findmeglutenfree.com/ It lists restaurants, bakeries, etc, with reviews by other Celiac's and all you do is punch in an address or a zip code and take it from there. When you have an idea of where you will actually be going, then I can hone in my advice for you. I have some personal favorites but will wait to see if you will be in those area's before I recommend anything. Personally, I have never had too much trouble finding great food that doesn't make me sick and I am a pretty sensitive Celiac. I do not dine out all that much but still do on occasion so can help steer you in the right direction.
  27. 2 points
    I have celiac and never had an obvious reaction to gluten. The small intestine is damaged and I am prone to tendon injury because of it. It sounds like your main symptom of celiac is vitamin deficiencies. You don't have to get sick from eating gluten for damage to be happening in your intestines. Instead of asking your friends to eat gluten free pizza maybe order your own gluten free pizza so you don't feel you are bothering them. My friends joke that they love inviting me over because I bring my own food and it doesn't cost them anything.
  28. 2 points
    Hi, I have similar symptoms but no doctor has been able to tell me that gluten caused my seizures. I was diagnosed with idiopathic epilepsy in 1998. (My neurologist told me that idiopathic means "the idiots don't know why."). I had 3 seizures in 1997/1998 and then went on medication. In 2004 I was weaning off meds and unfortunately, the seizures came back and I had 6 or 7 of them between 2004-2006. When I had the last seizure in 2006, I had an aura for the first time. I felt weird and like I was having an out of body experience and then had the seizure. I've been on medication and haven't had a seizure since then. HOWEVER, in 2015, I was on the subway and felt like I was having an aura. I freaked out and got off the train my family picked me up and took me to urgent care. I explained to the doctors that it felt like a seizure was coming on, but I never did have a seizure. They increased my seizure meds dosage. The auras started happening everyday, but no seizure. Then at some point I realized that when I was having feeling of the aura, I also had a feeling of having to go to the bathroom. I had loose stools and felt better after I went. After a few weeks I wondered if maybe it wasn't a seizure aura but that something else was going on with my digestive system. My doc first treated me for irritable bowel syndrome but then blood work showed a mild gluten intolerance. An endoscopy then showed that I have Celiacs. I've been trying to figure out if all the seizures from before could have been from gluten, but I haven't been successful. One doctor told me there could be a correlation between celiacs and epilepsy but that there's not enough research to show causation. I've been glutened three times since going gluten free and each time, I had that sensation like a seizure might be coming on, and then felt terrible for days, but no seizure. I wish I had more answers, but want you to know you're not alone.
  29. 2 points
    Sensitivity probably lies in the genetics of Celiac. The double DQ2 gene that is have is known to be associated with more severe cases of Celiac. So, some of the Celiac genes have their own criteria that make the whole disease state more severe. But I can eat gluten free processed food without issue. The longer I have been gluten-free, the more I can tolerate and that is because of healing. It took almost 10 years before I started absorbing fats well. That was reflected in my cholesterol numbers. It was really low for years after diagnosis and then it went up and it was the good cholesterol that jumped significantly. Sometimes it can take a really long time for it all to come together.
  30. 2 points
    I am a very sensitive Celiac and did not have any problems with many of the certified gluten-free foods. I have used Bob's Red Mill on occasion and never had a problem. If all of these foods were so contaminated, none of us would ever heal. I am not saying it does not happen but I think the problem is way over blown. Some of us need to eat grains for weight gain. If I stop eating grains, I lose weight and feel crummy. I am one of those who feel better on grains but I also work out hard in the gym and find it made all the difference in how I felt. I have more energy too. The diet that Dr. Fasano worked on is not followed by the vast majority of Celiac's because many do heal being just gluten free. There are other factors that play into healing besides what you put in your mouth. I think for most who have problems with grains, it will make itself apparent without cutting out too many foods. We usually track what we eat in the beginning more closely so if you are still feeling unwell after some months, then it's time to look more closely at what you are eating...again. I just think the whole idea that all grains are inflammatory and no one should eat them is ridiculous. As Celiac's, we all will have some level of inflammation in our bodies because we have autoimmune disease. Not all of it comes from food.
  31. 2 points
    Before my UC dia, I used to use So Delicious and NoMoo for dairy free and gluten free options when I ran out of my own homemade icecream. Now days I keep a stock of Wink Frozen deserts for emergency when I run out of my own. It is Gluten Free, Sugar Free, Dairy Free, and Soy Free. https://winkfrozendesserts.com/collections/wink-frozen-desserts-pints Cake Batter, Cinnamon Bun, and Strawberry Cheese Cake are in the freezer right now along with my own homemade pistachio, Cookies & Cream, Orange Cream, and Blueberry Delight. >,> I live off the stuff literally just make ice cream smoothies with meal replacement shakes nut butters and protein powders and just eat 2-3 cups of it for dinner so bloody rewarding/screw the world I rock kind of evenings.
  32. 2 points
    Just a note about grain free - we ended up going grain free for my daughter this year to treat SIBO. Absolutely necessary. I have also wondered/been concerned about how gluten free all of these gluten free foods and grains are. 20 ppm several times a day adds up. Cross contamination is a problem. Even Bob's Red Mill recalls their gluten-free flours periodically because they test over 20ppm. Remember Cheerios last year? I have found my daughter to be very sensitive and we have done best with whole foods, limited grains (tiny bit of jasmine rice periodically). I listened to an interesting interview by Dr. Hadjivassilou, expert on gluten ataxia, and he stated that those with neurological problems linked to gluten tend to be more sensitive to smaller amounts of gluten and so a grain free whole foods diet is what they recommend in his ataxia clinic. Even Dr. Fasano has the "Fasano Diet" for patients that are not healing just gluten free. It is grain free with the exception of some rice, whole foods. So grain free is not all bad, sometimes the best thing that can be done. Each person is different.
  33. 2 points
    Mermaid's Mom........I do not think that the MTHFR gene is responsible for all the problems your daughter is having. I have been tested for this because my homocysteine levels were ever so slightly elevated by 2 points over normal and my MD, not a naturopath, wanted to know if I had a mutation on this because it does interfere with your body's ability to utilize the B's....most notably B12. MY B12 levels were in the normal range but not as optimal as she would like. Turns out I did have a mutation and now use methylated B's. However, the report stated that the mutation I had was not responsible for elevated homocysteine levels but for the record, I still use methylated B's because it can't hurt. You are correct in that many people will have some form of mutation but most will never be bothered by it. I caution using a naturopath for such important testing because many tend to over-blow the effects of certain tests so they can sell you a bunch of supplements. I also question any one telling an adult and especially a child not to eat grains. I know there is this anti-grain thing going on but grains are NOT inflammatory to all people. I have the mutation and eat grains of all kinds regularly and I am not a walking bag of symptoms. I am doing fine and attribute that to a strict gluten-free diet and healing after 12 years gluten-free, not to mention the exercise I do regularly. I think you need to have your daughter eat gluten free only and only remove other foods if there is a clear problem with them after ingestion. I think you said she has problems with dairy, which is normal for the newly diagnosed Celiac. But taking too much out of her diet all at once will not give clear answers to which foods may be a problem....if there is even a problem. All of your daughter's symptoms can be attributed to Celiac Disease alone so going slow with what you take out of her diet is kind of important. I know you have stated she is a different person after eating gluten-free/df for a month so that should tell you to continue on that alone because it is going to take at least a year before she is at her new normal. Yes, diabetics have grain issues but it is different for everyone. Taking that big of a food group out of her diet is not the wisest thing that naturopath told you, especially as she is still young and growing. Gluten ataxia is from eating gluten if you have Celiac, not from other gluten-free grains........ I think if you want to pursue any of the genetic stuff, you need to go to an MD who specializes in it because genetics is so complicated. A naturopath is not qualified to do this. I would also just stick to the gluten-free/df diet for now and realize that there will be ups and downs to it until healing is well under way. I am only trying to caution you against practitioner's who go overboard with stuff and can complicate things that don't need to be. I know you are excited to finally have some answers for your daughter but I really think that going gluten-free/df is going to make big differences, over time. Many times, the MTHFR gene affects are overblown.
  34. 2 points
    Hiya Rachel I was diagnosed in 2013 and have tried my best to follow a gluten-free diet ever since. These are the tests that I have had. I've marked with an asterisk those I had privately because I didn't want to wait in the NHS queue (through an accredited nutrionalist), although you should find the NHS will offer you iron and B12, and a bone scan, quite readily. My NHS nutritionalist was fine, but I think I got a lot more from a private one (cost me about £90 for a total of two sessions). Folic acid - NHS tested me this, but they didn't do it immediately. Definitely make sure they test your levels, mine were not tested for a long time and they are low. Calcium - I didn't have this blood test. However, you will probably be offered a bone density scan. Iron - yes, they should offer this routinely. Vitamin D - If you can get it through the NHS, go for it. It wasn't offered to me.* Vitamin B12 - Yes, I had this test, but needed to ask for it to be repeated. Also had it done privately;* Zinc - I don't think I've ever been offered this one test for osteoporosis - see calcium. bowel or rectum examination - I was offered a sigmoidoscopy after still having pain after going gluten free, then dairy free. But they wanted to wait a while to see if going dairy free would help. Obviously if you are in a lot of pain or have symptoms like bleeding you need to follow this up proactively. I had a lot of tingles and buzzing (neuropathy) so if you have that do be sure to mention it as they will probably offer more tests, particularly B12. I also found magnesium supplementation helpful for this, but was not tested for a deficiency. Hope this helps. Cristiana
  35. 2 points
    You are treating your child for a serious & rare genetic illness with no gene testing? https://rarediseases.info.nih.gov/diseases/10953/mthfr-gene-mutation
  36. 2 points
    KathleenH, I swear by MatteosPizza and they make National Delivery. I have been known to buy them by the dozen. https://www.matteospizza.com/ BellaMonica's is not a bad corn based crust. By not bad I mean "suprisingly good" that can be bought at most grocery stores. Here is there ZIP locator page to see if they are carried in your local area. http://glutenfreepizza.typepad.com/gluten-free-pizza/where-to-find-bella-monica.html I hope this is helpful. posterboy,
  37. 2 points
    Thanks Frieze, I'm planning on filing a complaint in the next few days.
  38. 2 points
  39. 2 points
    Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.
  40. 2 points
    It is too bad that so often a full panel isn't done. Glad your appointment got moved up and hopefully you will get a clearer answer from the GI. Do keep eating gluten until the celiac testing is done. Once the testing is done do give the diet a good strict try. Hang in there.
  41. 2 points
    Celiac disease is an autoimmune disease that happens to have a known trigger -- gluten. Flare-ups develop (antibodies) causing damage. Not just in the small intestine, but systemically. One gluten exposure can cause antibodies to increase for days or months! Antibodies are being measured during the celiac blood tests. If there is no gluten exposure, there will be no antibodies. These antibodies can come down in some people in as little as two weeks. Recommendations require gluten 2 to 4 weeks daily for the biopsies taken via endoscopy in order to be sure to catch damage, but 8 to 12 weeks for the blood tests. The endoscopy is considered the "gold standard" in helping to diagnose celiac disease, but there are other things that can damage the small intestine. So, the blood test helps solidify the diagnosis. So, if you want a good result on your endoscopy, you need to be eating gluten daily for two week prior at a minimum. I know it is tough and you are feeling sick. Wish there was a better way to catch active celiac disease.
  42. 2 points
    .." Gluten Free Watchdog we have been testing a wide variety of products with the Nima Sensor. It is very difficult to put the results of testing completed to date into proper context due to the lack of a published validation report on this device. One goal of our testing is to provide recommendations for consumer use of the Nima Sensor. This is proving to be impossible at this time. In the opinion of Gluten Free Watchdog the Nima Sensor was released into the marketplace prematurely. Given the current state of development of this sensor, Gluten Free Watchdog cannot support its use by the gluten-free community at this time...." https://www.glutenfreewatchdog.org/news/gluten-free-watchdogs-position-statement-on-consumer-use-of-the-nima-sensor-to-test-food-for-gluten/
  43. 2 points
    Sounds like 3 out of 4 have an issue with celiac/gluten. Husband needs to get with the program and be supporative. You cook, do it your way!
  44. 2 points
    I moved and merged the threads for you. Welcome to the forum!
  45. 2 points
    Hello and welcome Welcome also to the wonderful world of less than ideal medical practice... Many of us here have similar experiences to recount. The closest I've come to collapsing in the past 3 years has been due to shock when a doctor revealed they'd actually read my notes Years of TV wonder medics have skewed our vision, you come to realise that just like any other profession there are some great practitioners but also some hacks, people that are in the wrong job, or simply chronically overworked or having a bad day at the office. Your regular doctor to be fair has done their bit. The scope experience wasn't ideal and its never nice to feel that they've already made their minds up or don't have a good handle on the case as the comment about the negative IGA suggests. Particularly as it's incorrect, there are some people that test negative for that but positive on IGG or DGP etc. They can't in regard to celiac, they can refer to how they appear, but some damage is only apparent via microsopic analysis. So until the results of the biopsies are in all bets are off. I think the key to this question and getting your diagnosis lies in your follow up meeting to discuss the results. If the biopsy reveals celiac then it should be straightforward. You need to prepare for this meeting however, have good notes and some questions prepared to nail down the doctors and establish precisely what the scope and tests have revealed, especially if they're inconclusive or negative. Have your symptoms written down. Ask if the positive TTG has been accounted for. Stay on gluten until the meeting. Here is the full celiac panel: tTG IgA and tTG IgG -DGP IgA and DGP IgG -EMA IgA -total serum IgA and IgG (control test to ensure tests are not false negatives) Check your current test to see if all of these were ran. If not, ask them to explain how they're excluding celiac. Don't be fobbed off, be confident and ready to assert yourself in getting proper answers or a second opinion! For what its worth, I think you've found your answer and you're either celiac or non celiac gluten sensitive like me. If so you'll sadly need to leave the bakery, but if you can transfer your skills to gluten free baking you'll find a lot of hungry pastry starved people like me who could become your new customers! Best of luck
  46. 2 points
    Feel free to add your own and places you suggest to get stuff, I am sharing the ones I know well and the ones I use most. These include companies and places to get them. In most cases you can request these products at your local grocery stores and have them ordered for you. http://iansnaturalfoods.com/allergy-friendly-products/search-by-allergens/?tax_products_tags[]=gluten-free&wpas=1 ^Ians gluten-free options you will find sides, baked/fried snacks, onion rings, chicken strips, cheese sticks, fish sticks, pizza bread. etc from them that are good subs you can find where to buy them or even have your local grocer stock them on request. Best thing about Ians is you can go to their site and adjust the filter to find stuff free of other ingredients. http://udisglutenfree.com/product-catalog/ ^ Whole lot of food staples from this company (none safe for me) but all gluten-free alternative you can have, udi is like the cheap bargain gluten-free brand alot of there stuff seems lacking but they have a little bit of everything. From microwave dinners, pizzas, granola's, and cookies. http://www.pacificfoods.com/food.aspx ^CHOOSE the Wheat and Gluten Free buttons to get a list of soups, bone broths, stocks etc these are great for making alot of your own dishes http://www.vansfoods.com/our-products ^ go to breakfast guys, I keep there cereal in stock for when I have a friend come over. https://enjoylifefoods.com/our-foods/ ^ this is the only ones I can have the soft cookies are great, love their baking mixes, Free of Pretty much all allergens including corn. http://new.organicvillefoods.com/category/products/ ^gluten-free sauces like siracha, BBQ, mustard, ketchup, ect. Good line up of products. https://www.mygerbs.com/ ^Love the dried fruit, and pumpkin seeds from these guys, they also have other grains, granola, seeds, etc. http://www.authenticfoods.com/ ^Great source for flours, baking ingredients etc. all you basics http://www.glutenfreeoats.com/ ^ I bulk buy oats for my cooking business from these guys only gluten-free oats I trust and the best in the industry for testing, even other companies like Gerbs source from them for the oats http://www.spicely.com/collections/organic-spices-seasoning ^ Salt free spices, and pretty much the only spice company I trust, they have many certifications not just gluten-free pretty much the works. http://www.republicoftea.com/ ^Great tea company, all gluten-free certified teas, both bulk and bags. http://www.yumrush.com/gluten-free/ ^The soups from this company can be a good option for batch soup mixes, I use the dip mixes with coconut yogurt and a few additives to make gluten-free, and Dairy free Veggie dips. They also have some flours and noodles that are gluten-free. http://www.lotusfoods.com/#products ^ great rice ramen noodles if you need your ramen fix, also have rice, and rice crackers but I prefer lundburg for this. http://www.lundberg.com/products/ ^Go to rice guys, WHOLE bunch of instant rice dishes, every cuisine you could want, all gluten-free, they also sell some of the best rice options, rice crackers, rice cakes, even rice chips http://beanitos.com/ ^Corn Chip alternatives made with beans all gluten free I love the texture of these chips, and use them garnishes to dishes often. http://thrv.me/gf15off ^Thrive Market, like a online grocery store that ship to you so you do not need to go out and buy stuff, has alot of brands just search under Gluten Free. https://www.luckyvitamin.com ^Really good place for supplements, protein powders, and some gluten-free foods and snacks, Cross check with amazon for best pricing and sometimes Luckys will price match. https://miraclenoodle.com ^Carb Free, gluten-free noodles for those of us who can not handle carbs, best to buy in bulk from them as the pricing beats other places. http://sodeliciousdairyfree.com/ ^Dairy Free and gluten-free yogurts and ice creams Mostly coconut based http://followyourheart.com/ ^Vegan, gluten-free cheeses, dips, and spreads, one of my favorites right next to Lisanatti Cheese (Their site is down so not linking them but look them up) http://www.heidiho.com/products/ ^Cheese Spreads, Non Dairy, and gluten-free all plant based These are just some options I cook for others often as a gluten-free chef and have learned about these over the years of doing so. If anyone else needs help finding ingredients or condiments I spend most my days cooking and shopping for side jobs so I know where to find near everything. I can also point you at places to purchase these and other specialty diet needs like soy, dairy, corn, peanut free options and at the best pricing for you area if you want.
  47. 2 points
    Thank you 🙂. Its really nice to have this support group because you guys understand. Today is a new day and im feeling a bit better so im gonna kick ass on my test today and just be more careful with food.
  48. 2 points
    Thanks for posting. I think, however, we need to look at this study carefully. It was a poorly designed study to begin with. It was not intended to look at the effects of these medications on celiac patients. It was designed to see if patient's symptoms correlated with biopsy results after being on a gluten free diet. Here's the statement from the author at the end of the results: "A majority of symptomatic coeliac disease patients did not have active disease on follow-up histology. Symptoms were poorly predictive of persistent mucosal injury. The impact of NSAIDs, PPIs, and SSRIs on mucosal healing in coeliac disease warrants further study." (They admit this fault of the study) I am generally against taking medication unless I really need it. However, it is important to recognize that SSRI and PPIs can sometimes be life saving in certain people. I would hate for someone on this forum to avoid taking a medication that could save their life because they looked at this article.
  49. 2 points
    I been advocating against this product and the post about it this month constantly. It is very confusing to new people with the disease or the uneducated who take it at face value. Sure it might help break down the protein in the gut, and make symptoms less severe, and help those with just a intolerance a bit. But this will not stop the autoimmune response which starts as soon as you put the gluten in your mouth. Celiac is a auto immune disease and reactions get triggered as soon as our bodies detect it and start producing the antibodies. This happens as soon as you start chewing it and in the stomach before it even hits the gut, where it will then go full blown nightmare for most of us. WHY do we even have the ads for it still up on the site?
  50. 2 points
    It's the equivalent of a 'like' on facebook. You click the up arrow at the bottom right of a post to register a recommendation. It doesn't do anything as such other than send a notification to the author, but it's a nice way to either recognise when someone has made an effort to help or to endorse a point that someone has made. This is much easier on a desktop as you simply drag the mouse over the text you want and then click the 'quote this' button which appears above. You can still do this on mobile, but it's more fiddly... The longer winded way is to quote the full post then edit down to the passage you want. Again, seconds with a mouse, longer messing around on a phone touchscreen!
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