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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 GFJudy

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  1. Happy birthday and may God bless you today!

  2. Have you considered getting tested for a large panel of delayed food hypersensitivities? It is nearly impossible to identify which foods may be causing your symptoms if there are numerous. After being gluten-free for almost 2 years, I noticed that my muscle pain and tightness did not resolve completely. If I accidentally ate gluten, the pain intensified significantly, but even after the really horrible pain subsided, I continued to have a baseline degree of pain in my shoulders, neck, back, and hips. Then I developed other problems like frequently getting colds, having low energy, difficulty breathing, heart palpitations. I cut out dairy, eggs, and yeast and noticed additional improvement, but I would still occasionally get an unexplainable "glutened-like" reaction when I was absolutely certain I had not gotten any gluten. I recently went to see a doctor who recommended that I get tested for a whole panel of delayed food sensitivities, and it showed that I had 28! No wonder I felt lousy. People with celiac are prone to developing additional food sensitivities because we experience a long period of intestinal injury before we get diagnosed. This increases intestinal permeability, and undigested foods end up in the bloodstream, where the immune system recognizes them as foreign antigens and forms antibodies against them. You develop a sort of serum sickness, with antibody-antigen complexes floating around the body. This provokes a tremendous chronic inflammatory state that can affect just about any organ system. The good thing is that once you identify the problem, you can take steps toward healing the gut and unacquiring many of those acquired food sensitivities. Some sensitivities cannot be unacquired, of course, but many can. (For example, because I have been gluten-free for 2 years, I did not have antibodies to wheat, rye, and barley, but I know that I can never eat those grains ever again.) Immuno Laboratories offers a very reliable panel. Check out their website and watch the video testimonies to learn more. http://www.immunolabs.com/public/198.cfm. Hope this helps!
  3. Asthma in children is generally extrinsic, or caused by something outside of the body (pollen, dust, animal dander, other environmental factors). Asthma that develops in adults is generally intrinsic, or provoked by processes going on within the body. People with celiac disease are prone to developing or acquiring other food allergies (type III hypersensitivities/IgG antibodies) because of the damage to the intestinal lining that: 1) increases intestinal permeability (AKA "leaky gut syndrome") and 2) compromises complete digestion of ingested foods. This exposes the immune system to all sorts of suboptimally digested food and food antigens that it would otherwise never be exposed to in people with a healthy digestive tract. To complicate matters, damage to the villi leads to malabsorption of important nutrients over time, further weakening an immune system that is already being dysfunctionally stimulated. Over time, as we acquire more and more reactions to foods, we end up with a large number of antibody-antigen complexes circulating around in the bloodstream and causing inflammatory reactions in various organ systems. The lungs are frequently affected, but any organ can be affected, including the liver (poor digestion of fats, build-up of toxins), kidneys (frequent or painful urination), joints (swelling, pain), nervous system (irritability, brain fog, mood swings), muscles (generalized tension or pain), and skin (dryness, itching, eczema, rashes). I myself have had mild asthma symptoms that have waxed and waned over the years both as a child and as an adult. I was diagnosed with gluten sensitivity only 2 years ago, but I think I’ve had symptoms all my life. I also had a dairy allergy as a baby and thought I outgrew it as I got older, but eventually noticed that my hay fever symptoms always followed dairy consumption. Anyway, I was always able to link my asthma to some kind of environmental trigger (upper respiratory infection, dust, cats, smoke inhalation, swimming in cold water or running in cold weather). I used inhalers on occasion but not regularly. When I became gluten free, there was a significant improvement, but I noticed more difficulty breathing again over the past few months. I finally found a good naturopath who took the time to take a good history and understands the implications of food hypersensitivities. I understand now that the thing predisposing me to asthma in the first place is a heavily burdened immune system – burdened because I had not identified all the foods to which I was reacting. My doctor sent my blood off to Immuno Laboratories (www.immunolabs.com if you want to look up more information) a couple of weeks ago for the Food Sensitivity Assay, and it showed that I had IgG antibodies to 28 different foods! This included dairy and yeast, a couple of big offenders. My doctor told me I needed to stay off the dairy and yeast for life (dairy because I’ve had those allergies since childhood and this is probably an IgE allergy as well and yeast because 75% of people who are gluten sensitive also do not tolerate dietary yeast, whether baker’s or brewer’s), but that a period of abstinence from the other acquired allergies (2-6 months) should be sufficient to “unacquire” them. An IgE-mediated allergy (one in which the reaction is rash, hives, anaphylaxis almost immediately) cannot be unacquired – you’re allergic for life with these. Sorry if this is too technical. I just wish I could have known about these things much earlier in life. I’m a physician assistant and have worked with MDs for 8 years, and these things are not taught in school in mainstream medicine. There’s a big knowledge gap here, and drugs cannot solve this problem. I think anyone who has celiac disease needs to be closely evaluated for other food allergies. A gluten-free diet is only the beginning step of getting healthy (although it’s a big one!) Hope this is useful information.