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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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

kareng

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  1. When you called the doctor and told him this - what was the response?
  2. Perhaps you could find a university that has degrees in food science and ask them these questions?
  3. Those are questions for a tax accountant. Really, you can deduct anything you like.... its just if they decide to audit you.
  4. Why not? These functions are not just about the food or the beer. You might be surprised to find they will be able to get you gluten-free food at a company party. Go to the BBQ and bring your own food or a dish to share that you can make into a meal or eat first. Microbreweries usually have wine or at least a coke. If you live in a bigger city or on one of the coasts or Colorado - there seems to be a good understanding of gluten free. I am finding that here in the midwest, more and more places and people understand gluten-free and Celiac
  5. Its not listed. Do we have a statement from Pepsi. Malt "flavor" may just be a flavoring - not actually barley
  6. I saw in several places a picture of the ingredients on the can/box. But we should always read the ingredients, just in case they have changed and the site isn't updated.
  7. Read the ingredients. It must be listed id its an actual ingredient. I just looked at some of the ginger kind line and that wasn't mentioned as an ingredients
  8. It wasn't listed in the ingredients I just read on-line for the ginger? But, just read the ingredients & if it has malt - it will list it. then it may not be safe for a Celiac. Its hard to tell if the extract is gluten-free or not.
  9. No they don't have gluten. Coloring, on the slight chance it ever started as wheat, is so highly refined that the gluten protein is long gone. I suppose that there could technically be a "natural wheat flavor" but even then, those things aren't the proteins.
  10. Thanks for that! I say this all the time. And if anyone used a little common sense - wheat flour clumps and gets sticky when damp.....
  11. I haven't seen finger length on the list of reasons to test for Celiac. But having a first degree relative with Celiac is a reason to be tested every few years.
  12. I have been around here for a few years.... I have seen people insisting they are an extremely sensitive Celiac and are worried about something ridiculous like the sticker on an apple at the grocery - insisting it left a residue of gluten on the apple (it didn't) and they got sick. Then on another post, mentioning things like eating from shared fryers or drinking beer made with barley malt. So.... Sorry. it is hard for you to know. Some restaurants will put a note on the menu next to the pakoras or fries or tortilla chips that says gluten free ingredients but shared fryer.
  13. Unfortunately, there are a lot of people who claim to be "sensitive" but aren't and make it harder for the real Celiacs. Shared frying oil is a big problem. Obviously, the gluten isn't destroyed by frying or the food would be burned. I am sure occasionally, you get a piece of one fried thing in the other fried thing - like a piece of onion ring in your fries. Thanks you for making safe food for people like me.
  14. The ttg should tell you what you need to know at this point - that the gluten-free diet is working. Don't get too down if it isn't completely in the negative range. It can take months or a year of very strict gluten-free to get it all the way down. You usually figure that the first month to 2 months are a learning period and not completely gluten-free.... so it's really only 7 months.
  15. Don't use Celiac as an excuse not to go to school or pursue a career. There are very few careers that a person with Celiac cannot do. Off the top of my head - gluten baker, beer taster at a regular brewery, some aspects of the military, restaurant critic for main stream media might not work well with Celiac.