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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.

GFinDC

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  1. There are some nutritional issues to watch out for in a vegan diet. Personally I don't think it's great idea when the person has a chronic digestive disease that is responsible for causing mal-absorption of nutrients. Vegan in a celiac seems kind of like pouring gas on a fire. The vegan diet makes getting some important nutrients harder, and celiac disease does the same thing. I don't know of any studies on it, but my guess is a vegan celiac may take longer to recover their health. And since it can take 5 years or more to recover from celiac damage, it seems to me that is not a good thing. http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/vegetarian-diet/art-20046446?pg=2
  2. For my recent endoscopy I was put out temporarily. Didn't feel or know a thing untill it was over and I was back in the recovery room. The university of Chicago celiac center recommends 12 weeks of eating a little gluten every day before the blood antibody tests. And 2 weeks of gluten eating before the endoscopy.
  3. There are several celiac centers in CA. You may have to travel a bit to get to one. Of course that's pretty normal for CA anyway! https://www.beyondceliac.org/celiac-disease/additional-information/hospitals-labs/
  4. Hi sddave, I suggest you get your blood glucose checked.
  5. Hi AE, I don't know how long you've been gluten-free. But recovery can take quote a while. This article has some info on recovery timelines. https://www.verywell.com/celiac-disease-when-will-your-small-intestine-recover-562341
  6. Hmm, here is the list of ingredients for the pre-cooked turkey sausage links. I am not sure if they are the really the problem, but I don't eat them myself, so who knows? Carmel color is generally safe and is derived from corn in the USA at least. Maybe it would be good to contact the company and see what they have to say. https://www.jimmydean.com/products/fully-cooked-sausage/links-and-patties/fully-cooked-turkey-sausage-links Ingredients TURKEY, WATER, CONTAINS 2% OR LESS: POTASSIUM LACTATE, SALT, SPICES, SODIUM PHOSPHATE, DEXTROSE, SUGAR, SODIUM PROPIONATE, SODIUM DIACETATE, BHT, CITRIC ACID, CARAMEL COLOR. @strawberry-phobes; I don't eat strawberries myself because they make me sick. I don't think they are glutened, but they cause a problem some other wonderful way.
  7. Hi Carla, This is not an article written by the site. This is a thread started by a forum member. The policy is not to remove threads without a violation of the forum rules. Yes, it is an older thread and it is better to read more current information by doing a search. If you have some more current information or research to share on the subject, please do add it to this thread or start a new thread. We'd all like to know!
  8. Bourbon is usually made from corn, not wheat or barley. So it is generally gluten-free from the get go. The wisdom of Wiki: https://en.wikipedia.org/wiki/Bourbon_whiskey Bourbon whiskey /bɜːrbən/ is a type of American whiskey: a barrel-aged distilled spirit made primarily from corn. The name is ultimately derived from the French Bourbon dynasty, although it is unclear precisely what inspired the whiskey's name (contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans).[1] Bourbon has been distilled since the 18th century.[2] The use of the term "bourbon" for the whiskey has been traced to the 1820s, and the term began to be used consistently in Kentucky in the 1870s.[1] While bourbon may be made anywhere in the United States, it is strongly associated with the American South, and with Kentucky in particular. As of 2014, the distillers' wholesale market revenue for bourbon sold within the U.S. is about $2.7 billion, and bourbon makes up about two-thirds of the $1.6 billion of U.S. exports of distilled spirits.[3][4] ... article continues
  9. Hmm, I don't see anything about rice wine vinegar in this article you linked? It seems to be about Balsalmic vinegar (grape vinegar) instead. I don't think they even make rice wine vinegar in Italy because they probably don't grow rice there?
  10. Hi Dave, The University of Chicago celiac center recommends 12 weeks of eating some gluten every day before the blood antibodies, and 2 weeks before the endoscopy. Hopefully your not great GI told you about that. It is called a gluten challenge. Celiac testing isn't perfect, so sometimes people don't get a proper diagnosis. There is a test called ttg-IgA that is commonly given first. But that is only one test, and there are several other antibodie tests they can and should do. They are usually called a celiac panel, and include endomesial antibodies, IgG, and DGP IgA and DPG IgG. Plus a total serum IgA test to be sure your body makes IgA antibodies. Hopefully you'll get accurate results. But no celiac test is 100% guaranteed accurate so far. They all have some possible error. Usually the likelihood of false positives is low, and the likelihood of false negatives is higher. Your symptoms do sound like they could be caused by celiac disease or NCGS. Another good thing to check is your vitamin and mineral levels. Celiac disease can cause malabsorption of nutrients which means we can be low on some important vitamins.
  11. Hi M_Smooth, I had reactions to the Honey Chex when they first came out with it years ago. I haven't tried it since though. I have eaten the plain rice Chex and Corn Chex more recently without a problem. The simpler the better I guess. I think Kix cereal is ok. I seldom eat cereal anymore. I do eat Quaker plain rice cakes sometimes for breakfast with peanut butter on them. Or Corn Thins. Mostly I eat something like eggs or meat or more protein loaded foods for breakfast. They keep me going better during the day and I don't get hungry again so soon.
  12. Hi Gunz, It would be a good idea to have your vitamin and mineral levels checked. Celiac disease can cause malabsorption and that can lead to many problems and symptoms. Our bodies really do need vitamins and minerals to function correctly. When we don't get enough of certain vitamins and minerals we can have symptoms that vary widely. you may have heard of scurvy, ricketts, pellagra and berie beri? They are all diseases caused by nutrient malabsorption. I had sore joints from 2 separate issues. Eating potatoes/nightshades was the first problem. And years later I had sore joints from low vitamin D. You do have to be eating gluten for celiac testing to be accurate, usually 12 weeks for the blood antibodies tests and 2 to 4 weeks for the endoscopy.
  13. Interesting Ennis. I don't see how they can label it honey, seems to not make sense. Kind of a stretch I think. Here is an article about Fibersol-2. Seems they think it is helpful for something in the gut. Dietary fiber seems to get a lot of positive reviews in medicine circles. https://www.ncbi.nlm.nih.gov/pubmed/25692338 Cancer Biol Ther. 2015;16(3):460-5. doi: 10.1080/15384047.2015.1009269. Tumor suppression by resistant maltodextrin, Fibersol-2. So EY1, Ouchi M, Cuesta-Sancho S, Olson SL, Reif D, Shimomura K, Ouchi T. Author information Abstract Resistant maltodextrin Fibersol-2 is a soluble and fermentable dietary fiber that is Generally Recognized As Safe (GRAS) in the United States. We tested whether Fibersol-2 contains anti-tumor activity. Human colorectal cancer cell line, HCT116, and its isogenic cells were treated with FIbersol-2. Tumor growth and tumorigenesis were studied in vitro and in vivo. Apoptotic pathway and generation of reactive oxygen species (ROS) were investigated. We discovered that Fibersol-2 significantly inhibits tumor growth of HCT116 cells by inducing apoptosis. Fibersol-2 strongly induces mitochondrial ROS and Bax-dependent cleavage of caspase 3 and 9, which is shown by isogenic HCT116 variants. Fibersol-2 induces phosphorylation of Akt, mTOR in parental HCT116 cells, but not in HCT116 deficient for Bax or p53. It prevents growth of tumor xenograft without any apparent signs of toxicity in vivo. These results identify Fibersol-2 as a mechanism-based dietary supplement agent that could prevent colorectal cancer development.
  14. Hi Meridian, A better plan would be to get the skin biopsy done from an area near the (DH?) lesion. They check the skin biopsy for the IgA antibodies that cause the DH rash. A diagnosis of DH is a diagnosis of celiac disease as only people with celiac get DH. It's not bad to get the blood antibodies full celiac panel. But the quicker way to diagnose DH is through the skin biopsy. Also, people with DH don't tend to test accurately on the blood antibodies possibly because the antibodies aren't in the blood so much but are in the skin? Somebody should really figure this stuff out for us!