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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

Happy Holly

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About Happy Holly

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    Running (Endurance from 25K to 50K)<br />Biking<br />Teaching<br />Dog Lover
  1. I almost purchased a bottle of vegetable juice today that said "Gluten FREE" on the label. The ingredients, however, listed wheat grass as an ingredient. Does anyone know what wheat grass is? Is it gluten free? The company is Lakewood Organic in Miami, Florida.
  2. The Dh Rash

    I break out whenever I accidentally eat gluten; however, I also notice that I have problems with specific laundry detergents. When I change detergents, my breakouts get better. A year ago I changed to the Tide Free, but that now has begun to give me problems as well. Now I am using Ecover liquid detergent (don't try the powder -- it was worse than the tide). Does anyone else have problems with laundry detergents?
  3. How Do I Put My Faith In Restaurants?

    Okay, just one more reply and then I'm going to stop, I promise. Be sure you take food to eat on the airplane. I was on an 8-hour flight to Kenya, and the gluten free meal I had ordered was eaten by one of the flight attendants. They looked at the meal, did not realize it was for me, and since it was fruit and vegies, they decided to eat it. I was on an 8-hour flight with absolutely nothing to eat. It was horrible. Be sure you are prepared on the flight. And be sure to eat at an authentic French restaurant while you're in France. Get the french allergy card, and give it to the manager -- not the waitor or waitress. Have fun!
  4. How Do I Put My Faith In Restaurants?

    Be sure to buy your allergy cards in multiple languages. This is very important. I was in France and used my French cards and my Chinese, Vietnamese, and Italian. You can get the cards in multiple languages from http://www.triumphdining.com I also found that the restaurants I visited in France took my gluten issues much more seriously than in the U.S. They took very good care of me over there.
  5. How Do I Put My Faith In Restaurants?

    From my experiences in restaurants, it depends on whom you give the allergy card to. Sometimes if you give the card to the waitor or waitress, they are not very reliable in handling your situation. I have found that I MUST give the allergy card to the manager. The managers take your allergy much more seriously, and they can monitor both the kitchen and the waitor or waitress. I have had way too many poor experiences when I only relied on the waitor or waitress to take care of me. Sometimes they don't relay the information correctly to the kitchen, and sometimes they just assume they are allergy experts and take it upon themselves to incorerectly decide that certain things are safe for you to eat. Every time I've been zapped in a restaurant it's been due to not informing the "manager" about my situation.
  6. Flu Shots

    I had a flu shot this week, and the area where the shot was given itched for about 2 days. Others whom I work with who also had the shot did not have this reaction. I am wondering if the flu shots this year have some kind of wheat or gluten in the preservative they used. Does anyone know?
  7. I have two books that I rely heavily on for information. The two books, however, contradict each other on the subject of maltodextrin. Elisabeth Hasselbeck's book has an allergy card in it. Her allergy card says maltodextrin is NOT acceptable. My other book, The Gluten-Free Bible by Jax peters Lowell, says maltodextrin is okay. Lowell says maltodextrin is made of corn, rice, or potato and is gluten free as long as made in the U.S. I have always allowed maltodextrin in my diet, and it has not caused any problems for me.
  8. Fiber

    How can one get enough fiber in their diet when not eating whole grains? I used to do great with fiber content, but now I'm finding I go days without much fiber. Rice just doesn't have as much fiber as the whole wheat breat and breakfast cereals I used to consume every day. I am considering beginning a regular fiber supplement, but I'm not sure if they are gluten free. I would rather get my fiber requirements from regular food. Any suggestions?
  9. Does Anyone Here Count Calories?

    Are you consuming enough calories for your size? I was around 1000-1200 calories a day and I was always light headed which I thought was from anxiety. So I have been bringing good little snacks to eat during the day to keep me going. It seems like I am eating a lot but I am not. I was pretty much starving myself during the day but not on purpose.
  10. I Never Thought Travel Would Suck

    When I travel, I carry PureFit bars with me. Airport restaurants sometimes have gluten free food, but most often they do not. On long flights, I arrange to have a gluten free meal; however, last summer I flew from Amsterdam to Nairobi, and they did not have my gluten free meal on the plane. I was STARVING by the time I arrived in Nairobi. On another flight from London to Washington, D.C. the same thing happened. They served two meals (dinner and breakfast). I could not have either meal. Even though you arrange to have a gluten free meal, always be prepared for a mistake. Carry whatever you can.
  11. I just visited an Integrative Manual Therapist. He thinks regular sessions will be helpful with my celiac issues. I am not sure about this form of treatment. It is very nontraditional. Has anyone out there experienced this form of therapy before? What do you think?
  12. Need Advice

    I know I'm probably responding too late. I hope the lunch went well and you were able to join your friend and enjoy the company. In the future, you might order some dining cards from Triumph Dining. I have a set, and they have proven to be invaluable. There are cards for all types of dining: Chinese, Mexican, Vietnamese, French, Japanese, Italian, Thai, Indian, and Greek. The cards explain on one side in English what you can and cannot eat. On the other side, the same message is printed in the language of the dining experience. I have eaten successfully at a chinese restaurant close to my home a couple of times now. They know I cannot have soy sauce, so they give me white sauce instead. They do not speak very much Englilsh, so the Chinese explanation was perfect. For Chinese dining, the card states that you should not have egg noddles, wonton skins, egg roll wrappers, pastries, battered or floured foods, imitation crab, bouillon, oyster and hoisin sauces, beer, malt and MSG. It states in large bold letters that soy sauce is brewed with wheat and cannot be used. The cards even explain that utensils, preparation or cooking surfaces used for foods must not be cross contaminated with any wheat -- the surfaces and utensils must be cleaned. I carry all the cards in my purse and ask the waitress or waiter to present the card to the chef. Sometimes the waiters or waitress will try to read the cards and decipher on their own what I can or cannot have. I'm just not comfortable when the people in the kitchen don't see my cards, so when this happens, I usually ask for a manager. Hope this was helpful.
  13. I think I read about this in the paper. I hope your son is okay. Did Dino Chicken Nuggets and Corndogs remove the gluten free labels?
  14. So.....if you have to read the label on the back anyway, why have a marker on the front saying a product is gluten free? I am not attacking Trader Joes for helping, I just want them to do a better job -- like Ukrop's for example. Ukrop's does not label a product as gluten free if it has been produced in a shared facility. Ukrop's has hired dietitians who are familiar with celiac sprue issues and seem to be very aware. I appreciate Trader Joe's helping us, but they can improve. And, we can help them to improve. We should not settle for low standards just because they are trying. If they want to help us, let's help them help us. Let's educate them on what we can and cannot eat. If a product is made in a shared facility, then it most likely has over the minimum amount of glutetn to be considered gluten free. The marker indicating it is gluten free should not be there.