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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 sophos

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  1. Did you get a course of B12 loading doses? If you are low, you often need a LOT of B12, such as 5 shots in one week followed by three shots a week for two weeks, then two shots a week for two weeks, then weekly or monthly depending on your own needs. Nearly all of the B12 you receive in a shot is processed out of your body within 48 hours with some remaining in your blood and liver. If your stores in the liver are low to begin with, it will take some time to top them up. This is why a regime of both shots and sublinguals can be good - you need an injected form of hydroxocobalamin, of which processing involves a pathway that includes the liver, so you're replenishing liver stores. Adding some methylcobalamin sublinguals provides a lot of directly available B12. Also if your thyroid function is low (whether temporarily or chronically) it will deplete vitamin and mineral stores. You can ask for your holotranscobalamin (also called transcobalamin II) to be tested. That will show you how much of the B12 is actually getting in to your cells, as holotranscobalamin (HTC) is the B12-saturated protein that is delivered to all your cells. One reason I was diagnosed with pernicious anemia was because my HTC came back deficient while my serum B12 was "normal". If you are taking vitamin D supplements, not only should they be D3 as RiceGuy said, but should also be in an oil base. The D3 in dry form, such as the Ostevit tablets, or even some pills that look like gelcaps but are just a coating on the tablet, are not absorbed nearly as well as D3 in oil. You should also take D3 with a meal that has fat in it, and not too high in fiber. Same goes for all the fat-soluble vitamins like A and E, too. I take two of the Now Foods brand 5,000IU D3 gelcaps per day for my D deficiency. They are in olive oil, so safe for most. Some other brands use wheatgerm or soy oil. D2 isn't necessarily synthetic, but it's inferior for humans because it's the form of vitamin D made by plants and fungi and also invertebrates. D3 is the kind made by mammals and other vertebrates so it works a hell of a lot better. That's why the vitamin D in cow's milk (if you can tolerate it) and other animal products is better and more bioavailable than the vitamin D found in vegetables. If you drink soy or rice milk that's supplemented, check what kind of D is put in it. (I also find it somewhat bemusing that low or non-fat milk is supplemented with extra calcium as a selling point. You need the level of fat in whole milk for the vitamin D to be absorbed so you can use the calcium...)
  2. Can you find amaranth or quinoa flour? I have found also for baking that a mix of flours is best. I like to mix something that has a higher protein level, like chickpea flour (AKA gram or besan), amaranth, quinoa, etc, with the starches like potato, rice or tapioca. Wheat flour has a fair amount of protein in it (obviously ), so a good substiute is a mixture with similar protein/starch makeup. Soy flour is another proteiny one if you can tolerate it. I've also found interesting substitutes at some low-carber recipe sites, for example making pancakes or pikelets/flapjacks using whey powder. Deeks, which is a great bakery in Canberra, seems to make most of their bread with a mix of quinoa and tapioca flour, some with soy some without, and using guar gum as the sticky. And theirs is the nicest gluten-free bread I've found so far.
  3. Hi everyone New to these boards, not new to online support though! I am a 33 y.o. woman andlate last year I tried going gluten-free to see if that would help a bunch of symptoms I was having, and it did. Unfortunately I had to stay on gluten for nearly 6 months more while I waited for my endoscopy which turned out "normal" but the ****** dr didn't take enough samples, so eh. I'm back off the gluten now and my gnawing stomach pain, strange carbon-dioxide-tasting burps, scalp sores, and irritable bowel have all calmed down or gone away again. I also have autoimmune pernicious anemia and hypothyroidism, both of which took some time to get properly diagnosed and treated but B12 injections and NTH (natural thyroid hormone) are slowly fixing me up! I have come to rather distrust most doctors and rely far more on my own research on health. Luckily I have found a great one who isn't patronising or dismissive. There should be a Nobel Prize for whoever can come up with a gluten-free bread that's got the same texture and yumness as a fresh crusty baguette. I KNOW it's going to make me feel sick but I love(d) bread so much!