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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 czarz

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  1. Hi -- My husband was recently (about 1.5 months ago) diagnosed with celiac disease. He has been on a gluten free diet since then, but the rest of the family is not. for about 1/2 of the time he has been on the gluten-free diet, he has been away on business. Some places he has been have been very good and have worked with him, others have not. He was recently in Malaysia and worked with a chef there -- he was feeling pretty well there, but became sick again when he got home, but not right away. Our concern is that he does not seem to be getting better -- in fact, his symptoms seem to be getting worse. We talked to a nutritionist who said that this was common (that after going on a gluten-free diet, even a tiny amount of gluten would make you very very sick). But, as best as we can determine, he has not had any gluten recently and he is very very sick -- lots of nausea, diarrhea, discomfort, burning sensation in stomach. It's been particularly bad this weekend and is not getting any better. We did go to a birthday party for our daughter and friends at another family's home -- as far as we know, he didn't ingest any gluten there, but there is always the possibility of cross-contamination. I'm guessing there's the possibility of cross contamination in our home too and would like some guidance on how to do a gluten-free diet for one family member while not for others. We have a tiny galley style kitchen with not a lot of excess room to store another set of pots, pans, dishes, etc -- for ex. I own only 1 large frying pan, a medium sized frying pan, a small frying pan, a stock pot, and 2 sauce pans. I don't have enough room to store them so keep them in the oven. He is very discouraged and upset by all of this and thought he'd feel better by now. I have several questions: 1. is it true that even a microscopic amount of gluten can make a person with celiac disease sick for days upon days? 2. after ingesting gluten accidentally, how long do negative symptoms last? 3. How can I ensure that there is no cross contamination? We have an appt. with a doctor at the Center for Celiac Research at Univ. MD in Baltimore, but that is not until July 13. I don't think we can all endure this misery until then. Thanks for any advice/guidance.