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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 ShirleyGFD

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  1. So, Tell Me Why I Need This Endoscopy....

    When I first self-diagnosed (a couple months ago), i didn't care if I got an official diagnosis or not. Later (a couple weeks ago), I met with a nutritionist who stressed that getting the diagnosis was really important in regards to follow up care. In other words, I guess, some insurance or doctors might deny certain tests without the dx. I just met with a (really good) gasteroenterologist for the first time on Thursday, and he's not making me go back on gluten because he's going to give me the DNA test. he's going to do the iga tests, too, but he's less concerned with those knowing I've been gluten-free for three months (other than a couple of accidents, and I'm eating some oat muesli that wasn't made in a dedicated facility for breakfast every morning until I get the tests in case that helps). He stressed that there are two schools of thought on our elevated cancer risk: one is that when we go gluten-free, our risk goes back down to that of non-celiac people, the other camp isn't so sure the risk goes down. He is in that camp, and he treated the intestinal cancer risk (which I had shoved to the back of my mind) very seriously, hence the need for follow-up care. I imagine if I get a positive DNA test (and he's pretty convinced I will, and I fit the classic N. European profile) then he'll probably want cancer screening next. I guess the general idea here is that I don't want to have symptoms of stomach cancer by the time anyone will screen me for it or when the insurance will pay for the screening without the dx. The cancer risk seems to be a bit unknown, and certainly any of us, with or without this disease, can get all kinds of cancers at any time, so how important a positive dx in relation to that risk is yours to determine. All of that said, I would try and look around for another doc. If she's not going to give you a positive dx when clearly you have evidence of a positive dx and she's ending you to a test after the window of opportunity has closed, then she doesn't sound like a very good doctor. I would call around to other docs and ask how they approach the dx.
  2. I started noticing stomach problems with uncooked green peppers many years ago, long before any of my other symptoms came to the forefront. I put garlic in lots of foods and have never noticed anything that removing gluten didn't help (caveat - not cure, so far, but helped massively) but I'm still cautious about green peppers. Maybe cooked, it's not as problematic, but I can't speak to that since I don't like the way they taste cooked and rarely put them in anything I'm cooking. I used to add them as the last ingredient (so they wouldn't overcook) when I've made chili in the long past. They really stood out to me as a problematic food, and I have a highly varied diet and have eaten lots of things over the years, so I don't think it's crazy/weird/etc. to suspect them at all.
  3. Day Four Gfd

    Fortunately, I have a toaster oven, but I haven't cleaned the wire rack. I guess I need to look around my kitchen with new eyes. I've found that with my heartburn, Prilosec/etc. or even Maalox actually makes me feel more sick. It's weird because it feels like heartburn/acid reflux type thing that I used to get only when I was under major stress, except for the way it rolls in a wave. Eating seems to actually help, and I'm thinking the food acts as a counterweight to the inflammation or something. There is just something a little different about it than the bouts with heartburn I've had in the past. The pain is/was incredible. At minimum, I'm getting a huge break from that and I've lived with that for such a long time now. Now that I think about it, there were all sorts of utensils and things I used yesterday which might now have been scrubbed really well. Tackling the whole kitchen is going to be fun... not... Well thanks, guys... this is helpful to hear because I was ready to cry when I started thinking about how I could have to spend the rest of my life living like this.
  4. Exactly. IBS is just sort of a junk box term for "We don't know why your intestines hate you but we know you are sick." and that's usually followed by "now eat more fiber and run along" or other such dismissal because they don't have answers. I'm in the process of self-diagnosing celiac because I've been on so many wild goose chases with doctors over the years and have read about so many false negatives that I'm determined to work this out myself, then head to the doc when it seems more conclusive to me.
  5. Day Four Gfd

    Heather, I don't blame you for taking it out of your kids life. From everything I've read, lots of people have this with no symptoms, and it's genetic. Assuming it's what I have, I didn't just wake up with it last year - it's been coming on for years (and I can look back and see so many times where I had digestive problems I wrote off as stress, something I ate, etc.). I guess I need to be prepared for a bit of a roller coaster. I'm 39 and starting graduate school at the end of next month, and I'd like to get control of this by then!
  6. Day Four Gfd

    Hi, all, new here... I've been sick for months - daily diarrhea, heartburn (painful and comes in waves), sometimes vomiting, but I refused to believe it was celiac because I have good skin. Meanwhile, even though food shoots through me, I'm gaining and gaining weight. I'm the biggest I've ever been in my life, and very unhappy. Well, I finally knew I had no choice but to try GFD. I'm on day four and the first three days, my symptoms nearly vanished. Now, I can have 2 "good days" in a row once in a while, but even the painful heartburn was greatly diminished, and I've been living with that for almost a year. A friend who is a nurse said IBS, because colon inflammation was putting upward pressure on my stomach, which made sense. Anyway, it's Day Four and I'm symptomatic again. Heartburn (but not as intense, and I'm thinking it's still inflammation of my guts, not overproduction of acid), had a decently form stool first thing in the am (unusual) but then the diarrhea started up again and I've doing the bathroom relay race. I'm quite sure I didn't eat anything with gluten, but it's only been a few days. Is this typical? Also, I read some posts here that said people had problems with tapioca starch, which I tried in a gluten-free pizza crust yesterday. I think maybe I should stay away from the gluten-free breads until I know how I'll react to the new ingredients I've never eaten before. Now I need to get my health insurance straightened out so I can have my thyroid tested. I get the feeling since my thyroid went to sleep on me, I'm probably in an advanced state with this disease, assuming it's celiac. Anyway, i'd really love to hear your feedback on what your first weeks of GFD were like, how often you come out of remission for no apparent reason, and if it's really the case that even a tiny amount of gluten will cause a really bad response. I've done a ton of research on the disease (I'm a science major, so research is my thing), now I want the practical tips. Thanks!!!