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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 mullady76

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  1. You might want to check out Luksusova Vodka. It's made from potatoes and it's not too expensive. Check out their web site it talks all about Celiac Disease.
  2. I know some of the fining agents (clarifiers) used in beer/wine making can be made from some pretty nasty stuff. Bentonite (clay), Polyclar (plastic powder), Gelatin, Isinglass (fish swim bladders) are a few. I have even heard of some home brewers using egg whites.
  3. Long Island Restaurants?

    Yup Mamma's is great for pastas and deserts. If you like steak check out J&R's. I live right behind the place and am there about once a week. Any of the unmarinated steaks with a baked potato or veggie. Haven't had a problem other then the steak with shrimp scampi. The shrimp were breaded.
  4. Newbie here so this is my first reply. Let me start by saying I was/am a recognized beer judge and avid home brewer. I went gluten free (beer free) about a year ago. I thought it was hopeless until I found New Grist, then Bard's tale, and now Redbridge. My favorite is Bard's tale followed closely by Redbridge. I have to give some credit to A.B. for stepping up to the plate on this one. The one piece of advice I can offer is do NOT to drink from the bottle. Use a clean glass either a pilsner or better yet a tuliped pint glass and let it warm up to about 40~45 degrees b/4 drinking. The flavors will be muted if it is served ice cold. Sean