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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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  1. Ditto to what Bartfull said. Also - many of us gained weight when our symptoms came to a head, so not being underweight/thin is not useful in terms of a doctor trying to rule out celiac. From your post, it sounds like he's just running with the theory of you having an ulcer...well, what about your rash? Is he ignoring that too? Why is he so sure it's NOT celiac?? Yay for you for finding this forum - please consider either taking more information to your doctor and asking for him to do the blood tests for you (remembering that there can be false negatives), or perhaps finding a more knowledgeable doctor. Good luck. Sorry you're having such scary symptoms.
  2. That's really great to hear! Thank you for sharing, and for the link
  3. Are you ok with oats in other products?? The Crunchola is only allowed to be labelled 'wheat free', not 'gluten free' in Aus due to the oats it contains. Just curious about your experience, as I've not tried oats in anything since going gluten free.
  4. Hi Carolyn, It absolutely does not sound ridiculous. I just wanted to say that I have big problems with salicylates (and amines, glutamates etc) too, but that the general consensus for sal-sensitive folks is that the best type of rice, or the one least likely to cause problems, is white sushi rice. Rice may just be a problem for you regardless of type, but since you mention salicylate sensitivity, please do consider trialling white sushi rice when you feel ready to add in some rice. I would agree that it's possibly not an over-dependence on fruits and vegetables, but if someone has problems with salicylates, then fruits and vegetables certainly are an issue for that person. Best of luck to you!
  5. Also - if anyone is around Brisbane, the MOST DELICIOUS bread I found was from SOL Breads. (You can find the website from the name if interested.) They have a store/cafe, but also supply a number of health food stores. They have a range, but I've only had the gluten-free mega grain, and the rice and pumpkin breads. Both were great, and in my opinion, the best of any gluten-free breads I had tried.
  6. I saw the bellyhoo pies, ravioli and some other pasta things at Coles today. I bought one of the vegetarian lasagne's, knowing it'll mean pain to eat it (other food problems), but with the hope of enjoying something as a rare treat. I was curious about the ravioli, but I used to enjoy eating pasta with cheese and tomato sauce...so really, I just liked eating tomato sauce and cheese . I made a post under the 'products' thread about 'Passage Foods'. Have a look at their website if you haven't seen the products already and are interested. They have a range of stir fry sauces and simmer sauces and I've made a few for my family who have enjoyed them. Has anyone tried them?
  7. I went to a larger supermarket today and found the 'Japan', 'Malaysia', 'China' and 'Indonesia' ranges today. All gluten free. Looking forward to hearing if anyone else finds these at any point.
  8. I did a quick search of the forum and can't see that this has been mentioned yet. If so - apologies. Has anyone else found the 'Passage Foods' range of pasta/stir-fry/simmer sauces? They are in most of the supermarkets here in Australia, as well as in health food stores. Their website (which you can find by searching for the brand name above) also says that they are available in some places in the US, Canada, UK and so on. They all state that they are gluten free, and don't use artificial colours, flavours etc. I like that they use sunflower oil, rather than the horrid (in my opinion!) vegetable oil. I haven't tried them myself, due to other food issues, but I've made a few of them for my family and they look and smell good. You cook some meat and vegetable, add the sauce and let it simmer for a while, then serve with rice. Incredibly easy. I'm keen to know if anyone else has seen these? They seem to have a great range available, but I've only found the 'Passage to India' and 'Passage to Morocco' ranges so far.
  9. And Another Diagnosis...

    I agree with the previous posters about keeping a strict food diary so that you can work out if there is something else at play.
  10. Salicylate reactions for me involve extreme fatigue, muscle and joint pain, difficulty sleeping, but also anxiety, brain fog, skin itching and rashes (not DH), and sometimes a feeling of being pumped full of too much energy, then having it quickly evaporate and being left asleep or almost asleep. They make me irritable also. There is certainly an overlap in the symptoms of having too many sals and getting cc'd with gluten for me, but they are also different enough to be able to tell apart. For example, if I have too many sals, the fatigue will mean that I need to have a sleep/rest/epsom salt bath, but after a few hours, it will fade. With gluten, that feeling of extreme fatigue is even worse and it feels like a struggle to even move. This will last for a few days. Essentially: "yes...but also no". Not very helpful, but it's the best I can offer. At this stage, I think salicylate and other food chemical sensitivities are more difficult to deal with and much more disruptive to my life than trying to be gluten free. Obviously, everyone will have a different experience, but I can absolutely understand how difficult it can be with friends. To explain gluten intolerance/coeliac disease can be hard enough for some to understand, but to add to that the idea that fruit and vegetables aren't healthy for everyone is usually met with more disbelief (in my experience). What I want to say is that we here understand how isolating and frustrating these issues can be. And I hope you're feeling better soon and can get back to playing your guitar. One last thing: there are also other food chemicals, like amines, oxalates and many more. If you're not quite sure about salicyaltes, you might benefit from doing a little more research to see if a different food chemical is bothering you, or if it's salicylates AND one of the others. Best of luck.
  11. Feel So Belittled

    "Your ignorance only becomes my problem if I am stupid enough to let you anywhere near my food or my son's food. And I'm far from stupid." Sorry about your situation. Hopefully you will be able to keep yourself and your son safe in the years to come and remember that you know your body best, and you don't need their permission or approval to feel good and be healthy. Good luck. ETA: And for one of many examples why just because someone works in the health care industry doesn't mean they are knowledgeable or helpful... Friend (to her sister-in-law, a nurse): "Do you know the name of a good doctor to see about thyroid problems? I have hypothyroidism and my daughter seems to be displaying some of the same symptoms." Nurse: "Thyroid....isn't that where you just get really fat? I wouldn't bother worrying about it." *Note - this nurse has claimed that she has hypothyroidism also..
  12. Brain failed. There is no flour in your recipe, but adding extra flour can help with high altitude.
  13. Hi, I wanted to share a recipe that I've been making for a short time now. I haven't eaten it myself (vegetarian + other food problems blah blah!), but my family, who regularly request it, say it's delicious. It uses naturally gluten free ingredients and is easy to make. One thing to check, would be the 'chilli seasoning'...I get one here that is gluten free, but if you can't find something similar, you could just use gluten free spices to make your own combination, as I have also done for this dish. The ingredients are few: 2 tablespoons Alfa One rice bran oil (I use olive oil) 600g diced beef 1 brown onion, finely chopped 35g packet chilli seasoning (or make your own - I also only use half the packet) 410g can chopped tomatoes 420g can red kidney beans, drained, rinsed 1/4 cup water (I'm making it tonight and adding a chopped carrot or two..) If you are interested in this dish,the recipe is from: http://www.taste.com.au/recipes/24927/beef+chilli+hot+pot I hope someone will be interested in this - it does smell amazing
  14. I Don't Want To Go!

    I can understand and appreciate everything you are feeling. Just wanted to make two suggestions, which may or may not give you, or others reading this, something to think about. 1) There is a possibility that you could use this as an opportunity to bring up the fact that being gluten free means controlling for things like cc, and provide some education to your husband's boss (since he seems to keen to provide for you). 2) There is another poster (kareng, possibly?) who has written a few times previously that she will call ahead and find out what a host is planning to prepare, then make an individual serving of that same meal, but gluten free, for herself. I know you said you don't feel up to bringing your own meal, and oh, yes, it is difficult sometimes sitting there watching others eat foods you can't eat while you eat something from home. But - if this were an option for you (and you could convince DH's boss to make a more appealing meal for his guests..), it would mean that at least you'd be eating 'the same' food as everyone else. You might even be able to slip into the kitchen and arrange for yours to be brought out with the other meals so as not to make a big deal of yours being different. Just some ideas. Good luck - I sympathise, because my first reaction would be to not want to go either. Hopefully you can find a solution that suits everyone and does not compromise your health.
  15. Sorry - this has nothing to do with the topic, but I was just reading this thread and saw your name for the first time on these boards..'Graindamage' - brilliant! Thanks for the giggle. (And sorry to all other posters here for going off topic!)