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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 Netzel

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  1. For the first time in probably 20 years my freshly diagnosed (8 months ago) celiac husband has not suffered from fall airborne allergies. We have always dreaded the beginning of both fall and spring due to the intense allergies he suffered from. I have NEVER known him to open windows and screen doors to let air into the house. He does not now react to fresh cut flowers or plants in the house, which I had given up on ever being able to have inside. Truly shocking! This absolutely proves to me how related all these immune system issues are. Another huge improvement--he suffered from constant breakouts of hives, which no doctor could ever figure out how to handle. We used to buy zyrtec constantly to handle the allergies and hives (along with flonase and eye drops) and this is on cautious hold. The biggest test will be spring time and the allergies that are always fierce that come along with that change of season. I have become a pro gluten-free bread baker, and enjoy throwing different mixtures of flours together each loaf to make new creations. (love that bread machine) We have not found the transition to eating gluten free a problem at all. Gluten free ingredients have become mainstream in the large grocery stores here--I find pastas and flours in a large section of dedicated shelving in our Giant Eagle store. I also buy flours in Indian and Chinese groceries, when I have time for an extra trip. Just wanted to share some good news for a change!
  2. My wife has been eating gluten-free with me for the past 2 months, since I was discovered to be Celiac. Can a person who has a 'clean' system but is not celiac show symptoms of being glutened when it is accidentally ingested? She had some severe gastro issues tonight after eating out (Applebee's chicken Caesar salad, no croutons), which hit about an hour after the meal. She several times over the past 10 or so years dieted via the Atkins method, which is very low-carb--high protein and felt physically terrific. I don't know if everybody gets a clearer head when dropping carbohydrate from their system, but she clearly felt a difference in this 'symptom' during those dieting times. There is no history of celiac or any gastro problems in her family line. I don't think I have yet seen anywhere on this board a similar question. Has anyone else experienced this?
  3. I thought I would ask some more experienced bread bakers this question before I start experimenting! I have a coffee grinder that will mill to a very fine texture. Can I, for example, grind brown rice into powder and use this flour directly? I laugh at myself when I realize I am not sure if flour is just finely ground grain, or if anything else has to be done to it before it is usable in baking. I tried grinding some millet and now have fine yellow powder. I have a bag of red rice (never heard of this one before) that I found in an Asian grocery and will grind it if anyone tells me to!
  4. Is every person different as to how much ingested gluten it takes to cause a reaction? I know to avoid other bowls, utensils etc., but does even a touch of gluten make a reaction possible? I thought it took at least 1/8 teaspoon of 'bad' substance to cause cc. Can something as simple as rolling my sons breakfast egg scramble in a tortilla and then eating my own breakfast cause cc? Is washing my hands enough after touching something with gluten? Should I not even touch anything that contains gluten for fear that it will get into my mouth and then my gut? Thanks--this forum is great for learning how to handle a new way of eating and living.
  5. That is the list I took in to the doctor to request, but I am not sure that is what we got! Can anyone tell me if it is?
  6. Due to a long list of symptoms and the suggestions of a celiac friend my husband asked his allergist to run some blood tests for celiac, which were done by LabCorp out of Dublin Ohio. Can someone in the know tell me if these were indeed the correct tests or if he should get different tests run? Immunoglobulins A/G/M, Qn, Ser Immunoglobulin G, Qn, Serum , 1292, range 700-1600 Immunoglobulin A, Qn, Serum , 312, 70-400 Immunoglobulin M, Qn, Serum, 88, 40-230 Gliadin IgG/IgA Ab Prof, EIA Antigliadin Abs, IgA , 2, 0-4 Antigliadin Abs, IgG, 37 HIGH, 0-9 Antinuclear Antibodies Direct, 19, 0-99 t-Transglutaminase (tTG) IgA, less than 1, 0-3 We had him tested for Sjogrens, since he has very dry eyes (had tear duct plugs for this issue) and dry mouth, but not to the point of swallowing difficulty--these testscame out negative From the IgG level do I assume he is at least gluten intolerent? THANKS!
  7. This is a first post for me. I have learned SO MUCH from this forum and feel it is the most practical resource available for information and advice. A friend who is celiac (and contributor to this forum) told me to check out this site when she realized how similar my husband's symptoms are to things she has experienced. Here is the difference, and it is a big one! My husband was born and grew up in Mainland China. The north of China, where he lived, is more wheat-based than the south. He ate noodles and dumplings, as well as rice, but also lived through years of famine. He came to the US at age 23 on a full scholarship which included a bottomless meal card. Talk about a kid in a candy store! It was probably about the most radical change in diet a person could have. Fast forward 22 years later. He still eats like a horse, but doesn't put on a lot of weight. I have always said he must have a 'hot' metabolism' as he can eat anything in huge quantity and not seem to add more weight. Granted, he gained quite a bit of weight since his arrival time, but has been on a plateau for at least 15 years. He suffers from many allergies, both seasonal and food, and uses all the available prescription meds to treat them. We always attributed this to the fact that he grew up with different allergans and then moved here after maturity. He has quite a constant cough and although is not asthmatic he does have to occasionally use an inhaler. Two times now he has been treated for esophageal ulcers and GERD (which he does not feel) found through endoscopy. The gastro never suggested possible celiac. For the past 5 years he has been breaking out in hives and a reddish rash which go away quickly (constantly uses zyrtec for allergy and the hives) , he has suffered from occasional abdominal pain-once severe enough to go to the emergency room while on vacation, has intermittant heart palpitations,is diagnosed with adult ADHD, has very foggy thinking when not on ritalin, blood glucose levels in the high range-but never told he is diabetic (must check that again).... Due to the chronic hives, his allergist ran some blood tests about a month ago and they showed antithyroglobulin antibodies and a slightly above normal TSH reading. He has a pending appointment with an endocrinologist to look at the thyroid issue, which I believe since he has those antibodies means there is an issue? After studying this site we asked the allergist to run some celiac bloodwork on him. It came back negative for the tTg, but showed 4X the normal of antigliadin IgG (37--with the top of the range being 9). Am I correct that this probably means he is at least very gluten intolerant? I am not sure of the genetic side to this, since he is full Chinese and I have been trying to find if it is even possible to have a propensity towards celiac if you are Chinese. We are thinking of Enterolab testing. He has been eating gluten free since the day after his blood was drawn. I would welcome any opinions or advice!