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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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  1. Happy birthday and may God bless you today!

  2. Sure... It's pretty simple really (well, I think it is...) Please note that I don't do too much "measuring" with this recipe. I just "eyeball" it and taste it ... This recipe will make about 6 small-to-medium egg rolls. Your measurements may be more or less depending on preferences and amount you intend to make. You'll need: 1/2 bag of coleslaw mix/shredded cabbage (I use the kind without carrots) 1 small chicken breast, cut into very small pieces (or whatever meat you want to use, or meatless) oyster sauce (Lee Kum Kee Choy Sun Brand) vegetable oil sesame oil chili oil (optional) ground ginger minced garlic dash of soy sauce (whichever gluten-free soy sauce you prefer) rice paper spring roll wraps (I used the smaller, "bread plate" sized, round wrappers.) Filling Start by heating a large skillet on med-high/high heat. Add about 2 Tbsp of vegetable oil and 2 Tbsp of sesame oil. Add about 1-2 tsp (or more) of minced garlic and the chicken. Cook until the chicken is no longer pink and add cabbage. Cook until cabbage wilts and softens a bit (or until to whatever degree of "cooked" you prefer). Add a dash (or 2) of ground ginger. Add 2 Tbsp (or so) of oyster sauce. Just enough to coat the filling, not enough to make it "soupy" or anything. Add a few drops of chili oil (optional... gives it just a little kick) and a dash of soy sauce. Continue cooking for about 30 secs - 1 min. Just enough for everything to get all incorporated and yummy. You can taste and decide if you would like to add any additional spices/sauce. When it's done, dump it all out onto a plate or dish lined with paper towels and let it cool COMPLETELY (I did for about 1 hour to be safe). Wraps These can be a little tricky to work with (at least for me) but I developed a bit of a trick to make them work better for me. *Line a cookie sheet with foil and spray it with a bit of cooking spray (or use a little bit of vegetable oil and spread it around the foil. This makes it much easier to work with the wraps, as they get sticky when you go to wet them to work with them.* Get a dish of boiling water (some people use other methods to wet the wraps, but this works for me). When you get the wraps they are sort of hard, and you have to wet them with the boiling water to be able to fold them. *Another note, because the wraps are so thin and I like a more substantial wrapper with my rolls, I used 2 wrappers for one roll. Just lay them together before you wet them. When you dip them in the water, they will stick together.* Dip your wrappers until they begin to soften and then carefully pull them out of the water. If you pull them out too quickly, they will fold in on themselves and are a nightmare to get straightened out. Lay them out on your cookie sheet and fill with about 2 Tbsp of filling. Fold the top and bottom ends up, and then start from one side and roll, making sure the top and bottom stays tucked in. Place on your cookie sheet, and continue until all of your rolls are done. What I did next was to let them "set up" in the fridge for about an 30 mins or so, just to make sure everything stayed in place when I fried them. Then, fry in vegetable oil (with a bit of sesame oil added if you like) on very high heat for a few minutes on each side. If you use a deep fryer or sauce pan, it will work better, I think. Another note, try to fry them one at a time, because I learned (the hard way) that if you put more than one in at once, they will float towards each other and stick together. They can be separated when they are done, but, again, it's a pain. Also, I found that they didn't "brown" the way I am used to my pre-gluten-free egg rolls browning. I guess because it's a differen't wrapper. They still get crunchy, but not as "golden" as I remember other egg rolls to be. Drain WELL on paper towels and serve with gluten-free sauce of choice (I like duck sauce). That's it!! You know, now that I read over this, it sounds A LOT more complicated than I intended, but I promise it's not as "long and involved" as it sounds. Enjoy!
  3. Just another note about this sauce... I mentioned that I found it at Giant. I also wanted to mention that I found it at my local asian food market (I'm fortunate enough to have 4 of them all within a 10 min drive of my house) and I found a MUCH BIGGER bottle of it, for the same price as Giant. So, for those of you who are looking for this, try an Asian food market first and try Giant next. You COULD try Whole Foods as an absolute last resort, but it's quite a bit more (at least near me) than even Giant's price. As a bit of a sidebar, I made egg rolls with this sauce (using rice paper spring roll wraps, of course) with this, and my roommate/best friend (who is not gluten-free) said that they were the best egg rolls she ever had. She ate FOUR (!)of them and is already begging me to make more this weekend...!!
  4. Hi all, For those of you who have read some of my posts know that I have recently decided to go gluten-free for good this time, and that I had also been struggling with it because of all the normal frustrations that we go through... Anyway, I just had to report that I made my first attempt at gluten-free baking last night and made some chocolate chip muffins. No, they weren't completely from scratch (I know... I know... it's cheaper to make your own mixes...). I used the gluten-free Pantry Muffin and Scone mix and added chocolate chips to the batter to make chocolate chip muffins. They came out great and I was really happy with them. I will definitely be buying this mix again. And as pathetic as this probably is, it completely made my night to be able to bake something gluten-free that really tasted good (I haven't problems with cooking other things, as I'm a pretty good cook... it's just the baking that has thrown me for a loop). I just had to share this and the fact that it gave me renewed hope and strength to cope with the many changes I have had to make in my life and the way I eat (I've always been a HUGE bread eater... I would bake a pan of cornbread just for myself for dinner ... but I digress). Anyway, thanks for reading
  5. I just found this sauce yesterday at my local Giant. It was in the "international foods" aisle. I bought it, but haven't tried it yet.
  6. I found this information on another website by doing a search, and I thought I would post it here for those who (like me) search for alternative way to satisfy a chinese food craving. My apologies if it has been posted before. Here's the list: It's in response to the question, "Which of your products are Gluten-Free?" Products of Lee Kum Kee (USA) Foods Inc. Kum Chun Chicken Bouillon Powder all sizes LKK Chicken Bouillon Powder all sizes LKK Pure Sesame Oil all sizes LKK Duck Sauce all sizes LKK Sriracha Chili Sauce all sizes LKK Blended Sesame Oil all sizes LKK Sambal Oelek Chili Sauce all sizes LKK Chili Garlic all sizes Panda Oyster Flavored Sauce 5-Gal and 55-Gal LKK Sweet and Sour Sauce all sizes Plum Stir-fry and dipping sauce all sizes Gold Label Plum Sauce all sizes Choy Sun Oyster Flavored Sauce in glass bottles and metal cans (with best before date after Apr 1st, 2005) http://usa.lkk.com/Common/corporate/faq.aspx ETA: additional info From time to time, Lee Kum Kee introduces new products that are gluten-free. We clearly list the top nine major allergens on the ingredient list if they are included in the product. The nine major allergens are soy, wheat or other gluten-containing grains, peanuts, eggs, milk (dairy), tree nuts, shellfish and crustaceans, fish, and sesame. For your own safety, please check the ingredient list on the label before purchasing a product.
  7. Symptom Check

    I'm newly gluten-free (well, permanently anyway), but my lifelong symptoms (that went away after I did a gluten-free trial) are: -Bloating -Gas (especially at night) -D and C (mostly in the a.m.) -Horrible, gnawing hunger pain about 1 hour after eating -nausea -vomiting -headache -indigestion -intermittent tingly fingers/toes -spacey-ness
  8. Please Tell Me This Gets Better...

    Hi Cindy! Yay for another MD girl! I'm in Montgomery County (Silver Spring), so I'm not exactly close to Westminster, but I have friends that I visit in Baltimore County so, perhaps one day we can set something up! Thanks for all the info... Hugs
  9. Please Tell Me This Gets Better...

    I just wanted to say congrats on your weight-loss! I also have about 100 lbs to lose, so your post has really inspired me. I know that some of my tummy is from the bloating, and I look forward to being able to get rid of some of that. I've struggled with losing weight all of my life (I'm 30 years old), so in some ways, I have also viewed being gluten free as a catalyst to help me lose some weight, as it will force me to eat better (since naturally gluten free foods [fruits and veggies] are healthier). I've never been a big veggie person, but I know that I will have to broaden my horizons and learn to love them...
  10. Please Tell Me This Gets Better...

    Thank you everyone for the encouragement... I'm feeling a bit better today, not quite as bummed as yesterday, but it's still a work in progress. I know that I have to do this for my health, and I'm taking it one day at a time right now. Thank you all for all the tips, tricks and kind words and for letting me vent. I'm going to the bookstore later this week to pick up a cookbook and the Living Gluten Free for Dummies book. I know that eating on the go is going to be the biggest challenge for me (I'm a hair stylist and makeup artist who does lots of weddings and such, so I'm always running around the salon or running from wedding to wedding, etc). Thanks again and hugs to you all!
  11. Hi everyone, This is just my second post here, and already I'm venting to you guys... Anyway, for those of you who read my "Hi, I'm new..." post a few weeks ago, you know a little bit of my history (symptom-wise) and that I had started eating gluten again after a "trial" of the diet sometime last year. Well, I have made the decision (actually, my roommate/best friend didn't give me a choice... she told me I had to do or she was gonna beat me up ...) to go gluten-free FOR REAL this time, and FOR LIFE. To give a brief summary of my story/symptoms, for those of you who are just tuning in: (most, if not all, of these symptoms have been present for the majority of my life) ~bloating, cramping, gas, D and C, tingly fingers/toes, rashes, depression (off and on), mild anemia and other nutrient deficiencies (off and on), rumbly tummy, pancreatitis, gall bladder surgery, indigestion, nausea, reflux, vomiting, spacey-ness, low-grade fevers~ Additionally, I have a strong family history of diabetes and tummy troubles, as well as lupus and non-hodgkins lymphoma. I don't have an "official" diagnosis, as my bloodwork was negative (only had it done once) and my doctor basically told me that blood tests are often a "false negative" and it wasn't actually necessary for me to have a biopsy/endoscopy, because I was feeling better being gluten free so I should listen to my body. Great. Anyway, the VENT part of this post is regarding my coming to terms with the need to be gluten-free and the subsequent meltdown I had in Whole Foods yesterday. I was shopping and I pretty much freaked out in the middle of the store because IT TOTALLY SUCKS that gluten free food has to be so much more expensive than "non-specialty" food. I am on a SERIOUS budget as it is, how can I possibly afford to buy all this this "special" stuff. And I have a pretty busy schedule, so how can i possibly have time to COOK anyway. Eating on the run is pretty much a staple of my life (yeah, I know, fast food is bad... but it's sooo convenient and yummy... mostly). Please please please someone tell me that this will get easier. I'm a "bread girl". I absolutely love it and have been known to eat whole pans of it all by myself (that would be part of the reason why I could stand to lose more than just "a few pounds"... but I digress...). I LIVE on cereal because it's cheap and quick and easy to eat and a great snack/meal. So much for that now... my fave gluten free cereal (Gorilla Munch) costs way too much (in comparison to non-gluten free brands) to just eat all the time. I have to save it/savor it. THIS SUCKS!!! I've been gluten free (for good) for 2 whole days now, and it's already "old". I'm sick of it already. So, what did I do today, you ask?? I had some Wendy's french fries (they aren't cooked in a dedicated fryer) and now I'm in pain. Yippee. I'm sorry for such a long, rambling, emotional post. It's just one of those days...
  12. Hello everyone, I've been a lurker around here for over a year now, and I finally decided to join and introduce myself. My story is long, so I won't bore everyone with ALL of the details in this post, as I fear it would take forever to read (and write, for that matter). So, for now, suffice it to say that I have had the "classic" GI symptoms (and other symptoms now that I think about it) pretty much all my life (I will be 30 years old this year... eeek!). I had my gallbladder removed when I was 24 (my dad also had is removed when he was the same age), and I have had at least one confirmed (via testing and subsequent hospital stay) case of pancreatitis. However, I think I've had bouts of it off and on, as there were times when I felt exactly the same as I did when I was hospitalized for it, however, I just couldn't bring myself to go to the hospital AGAIN just to be given a "GI cocktail" (I would wager big bucks that more than a few of you here on this forum are familiar with what that is) and sent home. I'm so very thankful for my doctor (bless her), who actually LISTENED to me when I told her of all my troubles last year. By the time I talked to her about the possibility of celiac, I had already been on a gluten-free trial that I started on my own, and told her that I was feeling better. She said she would do the blood test, but encouraged me to listen to my body, no matter the results of the test. She said that it sounded like I had "found my answer" (her words) and that I should stick with being gluten-free, no matter what the results of the test. Well, the test came back negative and I never asked for a biopsy or any further testing. My doctor also said that she didn't really think it was necessary because I had such a positive reaction from the diet. All of this was about this time last year, and in the year that has passed, I started eating gluten again, and of course went back to feeling bad again (I would say that I may be worse now). My family history is very "supportive" of at least some gluten intolerance, if not celiac. On my dad's side: dad, 3 of his siblings, his mother, and his nephew (my cousin) have all had their gallbladders removed, both of his parents and his 2 sisters died from complications from diabetes/cancer, my dad is "pre-diabetic" (whatever that means), his brother (my uncle) is also diabetic. Most of my dad's side has always had some sort of "stomach issues", whether it was just being "gassy", or prone to indigestion, stomachaches, etc. On my mom's side: her dad (my grandfather) died from Non-hodgkins lymphoma, her mother (my grandmother) always had some sort of stomach issues and there were a lot of foods that she just couldn't tolerate (she passed away from complications from high blood pressure/aneurism), my cousin (who I was very, very close with... we were like sisters) passed away a couple years ago at the age of 30 from complications from Lupus (she was diagnosed in college). Also on my mom's side, (and dad's side now that I think about it) there have been issues with lactose intolerance. For me, I have asthma, seasonal allergies, eczema, some NEW rash that just came up on my leg a few weeks ago. I'm borderline anemic (I'm usually at the very LOW end of the "normal" range, or I'm just under normal... you know, enough for them to say, "oh, it must have just been a fluke..."). Whenever I have been hospitalized or in the ER, I was told that I had some random nutrient deficiency that they couldn't figure out the cause of, but again, was probably just a "fluke" or due to my having been vomiting or suffering from "D", etc. Of course, you can tell by the family history that I just gave that I am VERY much pre-disposed to diabetes. Also, recently, I had some blood work done at the emergency room (went because I NOW have some issue with my parotid gland... a WHOLE 'nother story...) and had a fever and had to get antibiotics because it was swollen, etc, and my blood work was abnormal... my platelet count was EXTREMELY low, among other abnormalities with the results. Another thing about me... I'm Black. Well, among other things, really. Both sides of my family are very "mixed" with both Native American and Caucasian, as well as black. From what I've read, it is EXTREMELY RARE for African-Americans to have celiac disease, so that is another hinderance to my coming to terms with and understanding what may be wrong with me. I'm sorry if this all sounds a bit disjointed, I'm having a hard time putting all of my thoughts into a coherent form (and I'm usually very good with written words). This post turned out to be longer than I intended... Anyway, thanks for reading. I will post more in days to come. If anyone has any questions, feel free to ask.