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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

white ridges

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  1. Soy Intolerance

    I bloat and become constipated with soy just like with gluten.
  2. Soy Intolerance

    When I read your post, I almost fell off my chair. Did you day that you switched to barley based carob chips? Barley has gluten. Before I realized that I am gluten sensitive, I suspected wheat as a cause to my symptoms and was seeking out items made with only rye. I had found a really nice cracker made with only rye and salt. Well after the gluten sensitivity test results, I had to give up my crackers because rye and barley have gluten too.
  3. Has a product you have been using changed? Just recently, the "Nautral" roast chicken at my local Stop & Shop deli which previously was labeled with Ingredients: chicken, now has a new look and label. Under the handy little cardboard holder that is wrapped around the container is a new label which says that the chicken is injected with a 18% solution of chicken broth, sea salt, corn starch, carageenan, brown sugar, natural flavor, canola oil, onion,carrot. No allergens. !!!!!! I am still waiting for a reply telling me what is in that chicken broth and what are those natural flavors? And that new label is not available to read until the product is taken home and unwrapped! I am not pleased. Anyway, you cannot take anything for granted. Have you licked stamps or envelopes or had communion wafers? That previous post about checking medications and supplements is very important too. Those 'other ingredients' can be a major problem. Good luck to YOU
  4. Wow, you certainly seem to have found your answer. I wouldn't want to go back to consuming gluten again for the sake of a test either. You may want to consider EnteroLab. They did a fecal test for me which is more sensitive thatn the blood test and they also tested for casein, eggs, soy and yeast. I was sensitive to all of them. Perhaps you may have reactions to more than gluten, as well, and avoiding those might improve the remainder of your symptoms. They can also do a DNA test. I have a gene from each parent predisposing me to gluten sensitivity. Reading Dr. Fine's paper on the Lab's website is very enlightening. Just go to EnteroLab.com and click on Resources and Education in the left hand column and then click on the report, 'Early Diagnosis of Gluten Sensitivity: Before the Villi are Gone'. Good Health to YOU.
  5. Enterolab Tests

    Of course your physical reactions will not change whether or not you are tested and I agree that the Enterolab tests can be expensive. However, this is how being tested has influenced me: Having those results in print in front of me gave me ammunition. Ammunition to fight off the temptations of people saying," just have ONE bite, it is SOOOO delicious and one bite won't hurt you". Well, one bite cetainly can hurt me. It helps give me the courage and confidence to explain and ask for what I need in a restaurant. Wanting to heal my body after seeing the results of those sky-high malabsorbtion scores gives me the determination to read every single lable on foods and supplements, etc. It gives me the wisdom to question everything--what does 'all natural' mean? What is in that chicken broth that you inject in your deli roast chicken? What are those natural flavors? Having the results of those tests in front of me helps me not to give in to temptation and not feel like I am being finicky and picky. For me the price was worth the Validation and resulting Credibility.
  6. Before I was officially diagnosed as gluten intolerant, I suspected that soy was an issue as well. I knew that wheat was a problem for me and was avoiding that ,so when a little cup of miso soup caused me to bloat, I figured that soy should be off my list too. As it turns out, I later tested reactive to gluten, casein, soy, eggs and dairy. I also have figured out from trial and error that peanuts and the nightshade family do not work well for me either. I love fruit, but my body can't tolerate too much of that either--too much sugar, I guess. This is what I have read about soy: many people believe that those people who CAN eat soy should only consume FERMENTED soy products and not just anything soy.
  7. I was reading Dr. D'Adamo's book on Geno Type Diet and took my fingerprints as indicated and I was very surprised to find all these little white lines where my prints should be. It was the explanation that these indicate a digestive problem and glucose sensitivity that let me to pursue furthur testing at EnteroLab. And yes, I tested glucose and casein sensitive and am genetically predisposed to gluten sensitivilty. It seems that both my parents had it too. Now that I look back, I can see where gluten would have been a factor in their ailments. I asked a police officer to look at my prints the other day and he had never seen anything like it. Apparently, it takes two years being gluten-free before the fingerprints are returned to normal. I find this all very fascinating. I also have vertical ridges on my fingernails and have for a very long time. I suspect that this is related to gluten also. Time will tell...I am hoping to get my fingerprints and smooth nails back and of course heal my innards. The test showed that I have severe malabsorbtion and they suggested testing again in a year after going gluten-free.