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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 Tim-n-VA

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    Northern VA
  1. Moderately adventurous: Something either uniquely Pacific NW or something not readily available gluten free. For the latter, I saw "biscuit b%$@#" online.
  2. I will have a lengthy layover at the Seattle airport in late October. Allowing for a comfortable cushion on travel by the light rail, I could have 3-4 hours. Any suggestions for lunch in the downtown area?
  3. I think the way to think about it is that risk is not a yes/no question but a scale. If you cook in your home and have a totally gluten free house, the risk is very low but if anyone leave your house or visits, opportunities for contamination start to creep in. If humans work in the production of your gluten free ingredients, there is some level of risk. If you get something gluten free from a business that uses flour directly, you have lots of risk. If all of the flour based products are prepared off site, the risk for their gluten-free options is somewhere in between. The best you can do is get lots of advice then make informed decisions about what you are being exposed to.
  4. Travelling On "Carnival Victory"

    I just finished a seven day cruise with Carnival (Glory). My experience was completely opposite from what Deb experienced. I did talk to some of the staff and they generally have a contract for several months and then they rotate out. Just like any land based restaurant personnel turnover introduces risk.
  5. Central Connecticut Gluten-Free

    Thank you. I have done that and have some ideas. I thought if I asked here I'd get some recommendations from someone who is actually living gluten free and has personally tried the specific restaurant.
  6. I am going to be staying between Hartford and New Haven. Our agenda will take us to various museums, primarily art, and to visit family. Suggestions for restaurants to consider almost anywhere in the state would be appreciated.
  7. Anyone Sail Carnival Recently?

    When are you traveling. I'm planning a Sep cruise on Carnival. I have never taken a cruise before.
  8. sorry, I was trying to post to a forum and got on your profile instead! Don't know what I'm doing yet - sorry!!!

  9. Bungalow Billiards in Chantilly does not have a gluten-free menu, however them manager's best friend has Celiac, so he knows what is safe. If you go there, ask for him, and he can advise on menu selections and ensure that the chef's use protocols to avoid cross contamination. We did this last time we went, and my husband had no issues at all. Besides, it's a great, fun place to hang out!

  10. Nothing really to add except a chance to use a word I learned recently: Formication is the medical term for a sensation which resembles that of insects crawling on (or under) the skin.
  11. I've used the Gluten Free Pantry brand also and like the OP, I've not found it in local stores lately (I really don't want to buy a box of six on-line). I found a package of Pamela's and like that better than I did the Gluten Free Pantry type. I did make one of the package variations that didn't use sugar and replaced the water with buttermilk.
  12. According to Wikipedia's entry about MSG, there was a time over 50 years ago when wheat gluten was used in making MSG. If that is true, that historical fact is probably the root of a lot of the false rumors about MSG with regard to gluten.
  13. Ny Newsday Araticle

    Probably a contradiction but consider someone with a typical diet who is getting all of the nutrition they need. If they eliminate a segment of that diet, they will be eliminating some of the nutritional items they need. But that leaves a big question: What, if anything, do they replace those items with? To make any generic statement about a gluten free diet without some assumption, caveat or knowledge about that adjustment almost has to be wrong.
  14. I agree. In many cheesecake recipes, the only gluten is in the crust. Gluten free cookies of almost any type could be used. I think I've seen the suggestion to just press coconut into a pan and toast it to make a crust for cheesecake. I've used gluten free ginger snaps and gluten-free shortbread cookies. My attempt with the coconut was less successful cosmetically but still tasted good.
  15. There is at least one gluten-free mix (by Jules Shepard) to make your own graham crackers. Not sure of the rules for linking so I'll just put a link to and article on the main page of this site about the company: http://www.celiac.com/categories/Gluten%25...duct-Companies/ I've had "pop-tarts" made with this recipe at a demonstration at a local Whole Foods and they were pretty good. I've not tried to bake my own.