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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 Menic

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  1. I recently found Kind granola bars. They're great. I think they're carried by Walgreens. http://www.kindsnacks.com/kind-store/granola-bars/peanut-butter-dark-chocolate.html
  2. Buffalo Wild Wings

    I thought there was concern about the wings being sauced in the same bowls that do the breaded boneless wings. I believe people have asked their servers before to use clean bowls with success. No personal experience though.
  3. No, I didn't read all the posts and responses. Anyone who blogs and responds that much is probably trolling pretty hard. Also noted that he's trying to promote a book elsewhere so he's probably just trying to get as many hits as possible. See the previous idiotic blog about coffee from a few months ago. I'm not sure where the author is seeing all these "fake Celiacs". I've heard of lots of celebs and such going gluten-free but can't name one that claims to be a Celiac without a diagnosis. For a "scientist" this author doesn't seem to understand some basic principles, like that you can't disprove something by demanding evidence of it. A lot of people go gluten-free based on deductive (rather than objective) reasoning. "I feel better without gluten, ergo I should not eat it." Since there's no way to prove it objectively, you can't rule it out. It seems any acutal points he may have had he totally voided in his comments.
  4. I think the author was trying to be really sarcastic here and it just kind of flew over most people's heads. I think his main point was that not all the people who are gluten-free need to be, and that it's an easy to claim as a self-diagnosis. Unfortunately the article wasn't written well enough to make that clear. He does claim that more people than necessary are going gluten-free, which on an individual basis is sort of meaningless. If someone finds that if they do X (in this case a specific diet) and they feel better, then the results justify the methods, even if it's indirect, how can you argue that? He may have a point that people actively seek a reason to feel the way they do and then clamp on to it, whether it's gluten, ADD, vaccines, or radio waves from your cell phone. If gluten-free is the new way to get attention, we just have to bear it for now. I think he was also trying to point out that all this causes a certain malaise to start creeping into society. Is Lady Gaga gluten-sensitive? Hell if I or anyone else knows, really. And maybe that's the problem. As for the losing weight thing, a gluten-free diet is no better or worse for you in general than regular food, and that's the biggest misconception, but I see how it could come about. "I stopped eating four donuts for breakfast and drinking a six pack of beer every night, and I lost 50 pounds! Must have been the gluten!" You get my point...
  5. For those who like brain puzzles: Your boss wants you to order the pizzas for the office pizza party. He gives you a list of what people like and don
  6. Quite a few foods require some sort of reaction (usually heat) to become edible. Take meat, as an example, where cooking it not only kills off various bad microscopic things but also breaks down the meat at a more structural level. Since the discovery of fire as a cooking mechanism, people have evolved to rely on cooked animal proteins over eating them raw. Obviously some raw animal proteins are more easily digestible, like tuna. I'm not sure why various paleo diets draw lines about what can be eaten versus what can't based on cooking necessities. Some food provide way more nutritional value prepared than raw (for an historic example, see the key role corn played in Central America).
  7. What To Do For Breakfast?

    Rice cakes with peanut butter is often my breakfast at work.
  8. I'd have to agree that it shouldn't be subsidized. If someone needed gluten-free bread to stay healthy, then I could see that being a consideration, but the fact is that having gluten-free bread just isn't necessary. But as I'm not an Israeli, I'm not involved. Side note: The article says "as even a super-capitalistic country like the US has tax benefits for celiac patients, and gluten-free food companies receive billions of dollars in tax benefits. What about our patients?" I must have missed my "tax benefits" somewhere. I was pretty sure you couldn't deduct general food items like that. Anyone know?
  9. To quote psawyer from another discussion: "Contrast this with the joke of "gluten-free" pizza at Domino's--what a crock that is." Although I certainly have a negative view of how Domino's has handled itself, and I'm certainly not the only one, I would be hard pressed to call myself obsessive. I believe that the harm they've done by introducing that product is enough to warrant the negativity. But that discussion has been expanded in other posts already. The study here is just an example of "How much poison is in the well today?" Ignoring the extremely small sample size and whether or not the study was blind, it simply doesn't change the fact that they would need an extremely high passing rate all the time for their product to be acceptable. The odds of getting salmonella from raw chicken eggs has been estimated at about 1 in 20,000, but that is still a great concern in the food industry. I don't think a raw-egg pizza would go over very well with the general public if that was suddenly available, but the implication of risk should be the same. I guess it's kind of interesting that three pizzas randomly tested were "safe" but there is no statistical implication from that testing that the average Celiac should to apply to his/her decisions about eating it. At worst it is leading someone to believe that it is safer than it really is. What success rate would a restaurant have to have for a Celiac to feel comfortable eating there? 100%? 99.9%? 90%? 85%? If the study provided something like that, then people could make their own informed decision, but otherwise it's just statistical noise.
  10. A statistically worthless survey. Three samples, out of thousands of stores, taken relatively soon after any new procedures were implemented. Sample a hundred pizzas a month for the next year, then get back to me.
  11. Hey, I never said anything about vampires liking Asian fusion restaurants. That's ridiculous. I was referencing werewolves, and their love of beef chow mein is well documented.
  12. Both the grocery chains Dominicks and Jewel have pretty good gluten-free sections, although it varies from store to store. If you're looking for something a little more fresh, check out Rose's bakery in Evanston.
  13. Um, I'm not sure what you guys are talking about, but could you please stay on topic. This post is about the hardships faced by those who have a garlic intolerance or sensitivity and are undead. There are no clear studies about the number of vampires that have garlic-related injuries each year. This area of the forums is for topics not related related to celiac. Kareng, I'm sorry if you feel that the discussion of common ailments of the Nosferatu is too serious for this area of the forums, but it was an issue I felt should be addressed. This reminds me of all the problems that arose when P. F. Changs accidently switched to actual silver silverware for a few days. The lycanthrope community was up in arms.
  14. Missing Post

    I created a post which suddenly disappeared (topic 93031). If it was deleted, please message me with the reason so I can avoid it in the future. Thanks.
  15. NEWS FLASH!!!!!!!! Warning! Domino's new "garlic-free" pizza crust has been deemed by experts to be unsafe for vampires. Several customers are already dead... (get it?)