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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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psawyer last won the day on May 6 2016

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  1. Potato chips are usually gluten-free. If there is a concern, it is in an added flavor. I haven't seen a problem except for some BBQ flavors, and even then rarely. Wheat must be declared on the label in Canada and the USA. Rye and Barley do not need to be declared in the US, but in practice they are not hidden. That leaves dextrose which is a pure sugar and is gluten-free no matter where from what it was derived. Potato chips are very high in salt. The potatoes themselves provide a lot of sugar through carbohydrates. Just saying...
  2. Known to whom? This is not something "known" to me, and I have been on the diet almost 17 years.
  3. Nuts, milk and soya are gluten-free. Even so, the notice says "may contain" which is a warning to possible accidental contamination. If you like it, enjoy it, worry-free.
  4. Tapioca is also a common source for "modified food starch."
  5. Even one positive can be diagnostic. This is one: Gliadin deamidated peptide IgG 33.9. If unsure, a biopsy of the small intestine will provide definite confirmation. There is a control test to validate the other ones, but I don't see it there. What is does is validate the others by checking on the overall antibody levels. But it is to detect possible false negatives. A positive is a positive. I think your daughter has joined our club.
  6. An aside, but "Textured Vegetable Protein" is no longer allowed in ingredient lists in Canada. The vegetable must be specifically named.
  7. As Karen said, it is to is provide evidence that you are real. Providing a fake address or a bogus telephone number indicates to the board administrator that you are spamming the board.
  8. Sugars are all gluten-free. You may have a reaction to a particular sugar (fructose is common), but it is not because of gluten. Mayonnaise is gluten- free to start, but flavors that contain gluten could be added. Not very likely, but conceivable. I wouldn't worry about mayo.
  9. This thread is ten years old. Information in the early posts is not likely to be useful. Labelling rules in place today say that "vinegar" has specific meanings, and--in Canada and the USA--the only vinegar that can contain gluten is "malt vinegar," which will be so labeled. The unqualified ingredient "Vinegar" is vinegar derived from apples--gluten-free. It is almost always distilled as well, and may say "distilled vinegar." In ingredient lists, the entire phrase between consecutive commas is the name. A word contained in the name has no meaning in and of itself. "Rice Wine Vinegar" is not the same as "Wine Vinegar," although both are gluten-free. The former is made from rice and the latter from grapes.
  10. "Gluten-Free" is a regulated term in Canada and the USA. It refers to wheat, rye, and barely content. It does not specifically refer to "malt" since, while most malt is from barley, other grains can be malted without resulting in gluten content. Your allergist is wrong if he says "malt" is an issue. Wheat is gluten; yoghurt is dairy; but "malt" is not specific. You may react to certain things when malted. But it depends on what the malt is made from. If it says "gluten-free" it does not contain wheat, barley or rye. Other top allergens are are listed in FALCPA, which came into effect in 2006.
  11. The damage caused by celiac disease would not show up in a colonoscopy, because the damage is not in the colon. If they did not also biopsy the small intestine (endoscopy), then they would not detect damage at all.
  12. Heat can destroy gluten. Bleaches and disinfectants can not. Cast iron can be put in a self-cleaning oven. You need at least 650F for at least 30 minutes. Non-stick coated items should be okay after taking a trip through the dishwasher.
  13. "Their published ingredients specifically says they do not use msg on their fries. " So, do you have any actual proof that there is MSG in their fries? I'm sorry that you were ill after eating there, but a single reaction by one person is not proof. I eat their fries from time to time, and have never had an issue, although I am not highly reactive to MSG.
  14. What Karen said is true.
  15. Recovery times vary, and we all have slips in converting the the gluten-free lifestyle. I went five years with overt symptoms before diagnosis. After going gluten-free I continued to have symptoms for 4-6 months, while my intestines healed.