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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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.


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kareng last won the day on March 10

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About kareng

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  1. Maybe you need the fiber in some grains so that you don't get diarrhea?
  2. It appears that gluten make her very sick, right? So, calling it Celiac is fine with me ( a fully diagnosed Celiac) as long as she lives like a Celiac. as for the " gluten allergy" comment. The doctor is correct about filling out medical paperwork. There is no place to note " Celiac" and have it mean much to your care in the hospital. Put it under illnesses and put it in allergies - then put wheat, rye, barley as well as " gluten". That is where a medical professional will look to see if you can have Saltines after a procedure. Even then, you still need to explain it.
  3. T Ok....you said correct you....lol i am assuming US. It can be a bit different in different countries. The US law does not require actual testing....but, your food must be <20 ppm. So, most big companies that say " gluten-free" on the package are very sure of that fact. It is a legal nightmare for them if the food is tested and not <20 ppm. What I mean is, if they are asked to prove it, they better be able to prove <20 ppm. Various " certifying" agencies have different requirements for gluten-free. What you should understand, is that they train a company ( could be anything from providing basic instructions to a short training course) and that isnit. They do not come around and do random checks or require the company to send them samples. Most of this " certified gluten-free" pertains to baked goods & noodles. There are major companies that make entirely gluten-free products -Schar, Glutino, Udis, etc. that does not mean that a can of tomato sauce or a block of cheddar, not labelled gluten-free are not safe,
  4. Another public report from gluten-free watchdog https://www.glutenfreewatchdog.org/news/whats-to-blame-for-possible-false-positive-low-gluten-test-results-using-the-nima/ "...Gluten Free Watchdog has personally tested many products using the Nima Sensor. One of the issues slowly emerging is what appear to be false positives (e.g., defined by Gluten Free Watchdog as products testing “low gluten” when tested with the Nima but less than 1 ppm when tested with the R5 ELISA) when testing certain types of samples. ...."
  5. I am not sure who you are addressing this to? Celiac. Com does not run support groups ( other than this site). Perhaps you could google "Celiac support New York" to find info on the one closest to you. You could start a topic explaining your issues & people may have some suggestions or experiences to share.
  6. Read the ingredients? If they use wheat germ oil, they are proud to list it. If you really like the products and they do contain glute, you can still use them. Just be very careful not to swallow any. I know Celiacs who use some curly hair treatment with wheat germ oil successfully. They are very careful.
  7. I eat them way too often and have no problems with them
  8. Very very few medications actually contain gluten. The company that makes the med told you they have wheat starch in them? Many companies will give you some legal talk about " no gluten ingredients, but can't guarantee, etc". If it is made by different companies, maybe you can get better info from another brand Have you spoken to a doctor about these medications and your current ones?
  9. Throw the book away! It isn't even based on actual biological science! Here is an easy to read explanation- https://nutrino.co/blood-type-diet-debunked/ If you actually have DH, diagnosed by a biopsy, you have Celiac. Just having the gene, doesn't not mean you have Celiac. http://www.cureceliacdisease.org/faq/if-i-have-a-gene-for-celiac-disease-does-that-i-mean-i-have-it/ The reason it is omportant to know if you are dealing with Celiac instead of some other reason for a wheat intolerance is that a Celiac must be very very very gluten free. A person with other reasons, such as a FODMAP issue, can often eat a little gluten.
  10. The poster you are responding to has not been around since 2009. The way to find out if you actually have Celiac disease is to go to a doctor and get tested for it. It is genetic, so other family member could have it, too. It has nothing to do with blood type. I think that "blood type diet" has been debunked scientifically. We did a thread and asked for blood types and got all different ones. Blood type O is the most common, so lots of Celiacs will say they have that O. But lots of people with O do not have Celiac.
  11. the FDA has, so far, not been too concerned about Farmers markets. There are plenty of bakeries that sell gluten-free along with gluten. Most know to tell you that they may be CC'd. I think a Celiac needs to know to ask those questions. I think that Ennis might want to have large signage about this. Perhaps someone can help him come up with a clever and brief way to say that his bread is made in a gluten-free kitchen and to ask others if there gluten-free is made that way. That it isn't really gluten-free if you make stuff with flour in the same space.
  12. Celiac disease does not go away. Once you are healed, there are a lot of reasons why your reactions may be lighter or appear non-existent. - it may take multiple exposures for your body to produce enough antibodies to start a reaction - a healed gut may be able to handle a small amount of antibody "attack" -some people have a higher tolerance for pain/symptoms -you may not recognize something as a result of gluten - for example a headache/migraine Continued exposures to gluten will result in damage, even if you think you are not feeling it. NOw if you don't actually have Celiac - you may have fixed whatever the issue was or its a FODMAPS issue and, as long as your total FODMAP is low, a small amount of a high FODMAP food (wheat) is fine.
  13. Keep the ktichenaid mixer but you will want to wash all the little crevices well. I found that white vinegar/ water squirted up into the cracks until it runs clean seems to do the trick. Throw the pots in the dishwasher. Throw out the pasta colander - hard to get it out of all the little cracks. You need a new toaster, fresh Mayo, PB, etc. The BBQ grill piece will need to be replaced or cooked in the oven during a self clean ( if you cooked any bread on it)- or get foil pans from Walmart for a while. the basic rule is - if it cleans well, it's fine. adding - cookie sheets & cupcake tins - I would replace, especially the cupcakes pans. Very hard to get the stuff out of the cracks. Cookie sheets you can always use some foil or parchment paper on for a while. I say cookie sheets because they always seem to have some baked on stuff, no matter how hard you try to scrub them. cast iron would need to go in the oven clean cycle, too http://www.cureceliacdisease.org/faq/do-i-need-to-remove-melamine-and-texas-ware-from-my-kitchen/
  14. Of course! And then don't put open food in the new one!
  15. Menopause. thyroid issues, vitamin deficiencies, natural yearly shedding, a shampoo whit an ingredient that your skin doesn't like, age, time of year when air is dry in houses, lice, fleas, so many things it could be or a combo of things.