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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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About tl2277

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  1. Starbucks

    According to Starbucks, we shouldn't drink anything at their stores. Below is their response to the question: "What drinks are gluten free?"(submitted via the Starbucks website). I love Starbucks, but I've had it with their refusal to publish a gluten-free drink list. It seems like they would rather we use rumor and trial-and-error rather than share what we could safely drink (with the awareness of possible cross contamination). It's just not a responsible or caring business method. Response received Nov. 24, 2010 Thank you for contacting Starbucks Coffee Company. Unfortunately we can not guaranty that the drinks served at our stores are gluten-free. Additional nutrition facts can be found at www.starbucks.com Kind regards. Luis C Tazo Customer Relations
  2. My take is that I would much rather give the competitive advantage to those companies looking to help us out and err on the side of over-precaution than under. It is precisely the new people that I think would benefit from over-labeling. I have been at this a year and still buy frozen veggies that for some reason have wheat added, and soy milk made on equipment shared with wheat, etc. Maybe the competition using labels will get more companies to start using them. Since they don't have to tell us when gluten has been added, it seems logical to let companies assure us that they have not added any. For example, I love that Wegman's has clear labeling right on the front of their products. If it is gluten-free it has the symbol right there on the front (same with vegetarian and other labeling), so I don't even have to turn it over to see if they have added something to what I think would be gluten free. When they have a clear labeling system that keeps me from even having to locate the ingredients, why make them take it off certain products--even if they contain only one ingredient that is inherently gluten-free? It's a clear and easy system that helps us and saves us time. Seeing "ingredients: peas" is nice, but seeing a G with a slash through it, right on the front is even nicer.
  3. olive leaf extract does wonders for infections.
  4. It depends on whether or not you need the "gold standard." Here's the way I look at it. Anyone with a gene for celiac is likely to develop it at some point in their life, all it takes is a trigger. (I read 95% of those with the gene will develop it before they die, but can no longer find where I read that, so the percentage may not be that high) So by knowing you have the gene, the only questions are if and when you will develop active celiac. So you also know that you react to gluten. (For me, that's enough to consider the gene triggered.) What else is a biopsi going to tell you? It can be an extra level of confirmation, but even if it is negative, I would not consider it safe to assume you don't have celiac. More than likely all a negative biopse would mean is that the damage has healed because of the diet or hasn't gotten that bad yet. Considering how much damage this can do in the longterm, I would say you have every reason to consider yourself celiac and be very vigilant about cross contamination. What are the chances that someone with the celiac gene would develop an intolerance to gluten that won't one day prove to be celiac? And is that chance worth the risk of not taking every precaution now? IMHO, there are too many side effects and secondary conditions not to. Especially considering the earlier you go gluten free, the less likely you are to develop cancer and other serious side effects. It's just not worth the risk. If you are not convinced that you need to take every precaution, then you might want to do a serious gluten challenge and get the biopsi (especially if you have not been gluten free for very long, many will test positive for some time) Again, though, what do you do if it is negative?? I just don't want to end up one day with cancer, wondering if I would have gotten it if I had just been a little more vigilant, just been a bit more careful... It's just not worth it! P.S. If anyone has statistics on the liklihood of triggering a gene, I would love to see them. Thanks!
  5. I wonder if there has been a recent change in Amy's product labeling. There are two cans of Amy's in our cupboards bought within the past couple of weeks. Neither has gluten ingredients; however, only one has any sort of gluten-free statement. The other says "made on equipment shared with..." So it seems they are making that distinction for us. Is this a new way of labeling for them?
  6. It's funny, I started this diet desperate to find something to end this seemingly never ending migraine. I knew I was fairly bad off in some ways (at meetings I would be the youngest in the room, yet the first to be uncomfortable and the only one who seemed to feel that having to sit without stretching for two hours was a form of turture), but I had no idea HOW bad off I really was, how GOOD I could feel, and especially how much would change just from changing what I ate. No more migraines!!!! (Had started having them daily, lasted 6 weeks before I stopped eating gluten) No more sinus infections!!!! (Had been having about 6 courses of antibiotics a year for 3 years) Joint Pain has largely gone away (Had been having trouble sleeping through the night due to hip and shoulder pain) More energy No bloating Less abdominal pain No more constant nausea Not nearly as subject to motion sickness (Had gotten to where I could make myself motion sick driving to work) Cramping during periods minimal (Had been told likely endometriosis, had to be on birth control or periods were unbearable, still had to use a lot of painkiller just to be able to function. Been off birth control since going gluten free and rarely use painkillers.) No more mouth ulcers in cheeks/roof of mouth, far far fewer canker sores (had been constantly teased for the strange faces I made trying to ease pain from these) Much fewer problems with hypoglycemia Much less food cravings No more brain fog Happier Overall sense of well-being immeasurably better I am still learning the diet, and I experience many of the symptoms above when I have made a mistake. Ironically it is the IBS stuff that I'm surprised to still deal with on a regular basis. It's mild, just the constant flip flop, and rarely severe (mistakes). But I thought this would be one of the first symptoms to go. So I'm hopeful that as I get better at this diet and avoiding cross contamination even more things will get better!
  7. "the Trigger"

    Not sure. I believe mine started in college--at least that is when I was told I had IBS, started getting a new type of mouth ulcer, and started getting more and more fatigued, more and more joint pain. I guess it could have been mono, but I have been associating either with my father's diagnosis with lymphocitic leukemia or post traumatic stress.
  8. Dizzy All The Time...

    My hypoglycemia was much worse before the diet, and for spells as I was getting started (Been gluten-free since February 2006). For a while nothing I ate would last and I had a very hard time bringing my levels back up. I think it is that while we are still sick or still healing, we have a harder time digesting and absorbing food, especially proteins. Take out many of the products that give us sugars (breads, pastas, etc), even though they are the bad kind, and you compound the problem. Nuts are notoriously hard to digest (and that had become my staple snack at first). As a replacement snack, a cooworker with Crohns suggested using boiled egg whites and that seems to help. So you may just need to experiment with foods and see what sticks with you and what doesn't. You also might want to try taking an enzyme pill when you eat to help you break down and absorb the proteins.
  9. Ignorant People

    You know, for us this diet has to be an obsession, a daily part of our lives, but for most of our coworkers, it might be just a small fact about a colleague that is easy to forget. It infuriates us because such small details have a big impact on us. But we have to remember that for them assigning food is a relatively small detail that can't take up too much of their time. Simply mentioning the problem may be a quick and easy solution. I'm a very non-confrontational, low-maintenance girl, so this kind of stuff is hard for me. But I have determined that I am NOT going to let people's forgetfulness or misunderstanding hurt me socially. I make a point to go to these things and try to educate people about my needs. If you just disappear everytime there's food, then they forget that they need to think about you when food is involved. Anyway, Nini, I know you weren't feeling well this time, but I hope you'll not let them get you down next time. Feel better! (edited to fix my confusion. sorry)
  10. Funny Scent In Nose

    I doubt this will be helpful, but before I found out gluten was my problem, I was having daily migraines and there were a couple of times I had a scent hallucination before a migraine came on. One morning I was CONVINCED there was stewed beef in the kitchen, but no, the only food out was cereal.
  11. okay, sorry for posting this on two threads if you have read the "not truly celiac" thread, but i wanted to say this here too: And to encourage tolerance, acceptance, and support for ANY health condition where the patient is stigmatized or what they know to be true about their body is invalidated. We have the RIGHT and the AUTHORITY to do what's best for our bodies. Don't let anyone tell you otherwise or make you feel you don't deserve such authority. Let's promote the idea that if you feel something is wrong with you, something is, and stop this blaming of the patient for issues doctors just haven't figured out yet. (If only their were an emoticon for a fist raised into the air. )
  12. Not Truly Celiac

    when it takes 11-13 years on average for doctors to diagnose celiac, and so much about celiac, gluten intolerance, and gluten sensitivity is still unstudied and unknown, i don't think anyone has a leg to stand on for not crediting people with diagnosing themselves based on something that actually succeeds in making them feel better. i have been reading about disability studies, and it is amazing how long patients have been complaining about doctors discrediting what patients KNOW about their bodies. something needs to change. if your doctor doesn't respect your intuition or what you know to be true about your body... find a new doctor and let them know why they are losing your business. find doctor rating forums on the internet and put an honest, but not hostile, report of how you were treated, so those coming behind you can benefit from your search for a good doctor. in the case where one doctor in an office is good and one is not, and i have been there, demand to see the good one. let's all agree to edumicate as many people and doctors as we can!
  13. Cross Contamination Problems

    I have read that this is not true, that the problem with products is not actually breathing or absorbing through skin, but on touching your mouth or getting dust in your mouth and then swallowing. In practice, it is essentially the same, but slightly less worrying. Flour in the air would still be a problem, but it might mean some flexibility with things that will never come near your hands or mouth or that you can wash off your hands. Does anyone have sources on this?
  14. I have been gluten free for about 11 months and can now tolerate dairy in cheese and in food. You might want to try starting by using lactaze enzymes every time dairy is consumed and use products made from goat's milk, as those seem a bit easire on the digestive system. At least for me they are. I still do not drink milk straight, and I still try to avoid dairy as I think it contributes to nasal congestion.