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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.

plumbago

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plumbago last won the day on November 8 2015

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About plumbago

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    Post Nov 8, 2016: ACA, What now?, health, mental health, gardening, organic, recycling, better labeling of GF foods
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  1. At first I thought it was an infected or clogged (with a stone) salivary gland, but after taking a gander at my tongue late this afternoon, I see it is a large aphthous ulcer on the right side of my tongue, and it hurts. Any micro-movement, even, seems to cause pain. Swallowing is no fun. Eating lunch was a challenge, eating dinner tonight, much more painful - to such an extent that I'm not sure how breakfast will go tomorrow. Will I have to drink it? I have gotten frequent ulcers in the past, even the recent past. I have heard they can be caused by stress, autoimmunity, some ingredients in toothpaste (SLS) and possibly citrus. Before I realized the pain was coming from my tongue, when I thought it was salivary gland-related, I drank lots of raw lemon juice. Possibly the exact wrong thing. While eating dinner, I got another one on the other side, more toward the front and not as painful. Still, incredible. I just cleaned out CVS of anbesol, orajel mouthwash, and two different kinds of toothpaste without SLS. Does anyone have any thoughts? I feel sure I have not been "glutened" recently and am always doing my utmost to eat gluten-free. Plumbago
  2. If you go back and look at the Celiac cascade panel, it gives a value. That's what I meant by score.
  3. Actually, gluten-free donuts are the next frontier (in the pre- and post diabetic lifestyle and the standard American diet). There is a gluten-free bakery here in DC that is about to expand and will soon roll out donuts. They already sell bagels which are, IMO, meh. A bagel probably has more than your RDA of carbohydrates in any case. But rest assured, the gluten-free sugar-spikes are coming.
  4. Thanks RMJ. Can you explain the score of the OP?
  5. I agree with the others that this looks like a positive celiac disease diagnosis (and I didn't really see anything that indicates a weak positive). What I have never seen before is the "celiac cascade." After thinking on what that is for several minutes, I concluded it is an indication of positivity based on the tests. Is that right? I have no idea, can someone explain in clear English or point to a clear web site? Thanks! Plumbago
  6. I’d be interested in hearing what you’re eating, gluten wise, that causes you to feel bad.
  7. The more people feel free to be who they are, the better, I say! Go forth and express whatever way you see fit. I like that you claimed your space. Plumbago
  8. Graves disease is an autoimmune disorder and the most common cause of hyperthyroidism. You now have a doctor telling you that no, you are not hyper- but rather hypothyroid. Hmm...which is it? The two conditions are the exact opposite of each other. My gut reaction is to yell out, “get off these boards, and research the best endo in your area asap and make an appt!” Also, I would research the heck out of your labs so you can know them backwards and forwards and then understand better what they say. Please let us know if there is anything else we can do. I personally do not have experience with either hypo or hyperthyroidism. Plumbago
  9. Hi, I like as much information as possible, so after researching it a ton, I personally would get the genetic test. As for the factor/disease statement, I wonder if you’ve got it reversed? Just a thought. What jumps out to me is you could be a little more careful with your diet, as you seem to be consuming inadvertent gluten relatively frequently. Plumbago
  10. I wonder if you meant "you can eat mostly gluten-free, and just have half a slice..."
  11. Ok, but I tend to think even “mainstream eaters” for lack of a better word are slowly but surely coming round to questioning the idea of sugar being in everything. HFCS, is just a teeny tiny bit “worse” than molasses or raisins, it’s almost not even worth pointing out. But at any rate, I did not know there were indeed gluten-free entrees one could order, and the linked article did not mention it, if I am not mistaken. ‘course, would not make sense to have a gluten-free bun without anything to go in it… Plumbago
  12. ...and oops there it is: "sweetened with molasses and raisins." Sugar. The bane of our existence.
  13. Yes, exactly. So, a bun is gluten free. What can you put between them?
  14. There are some key questions to ask before answering yours. Have you had hep A? Have you had mumps, measles, or rubella? Have you had varicella (chicken pox)? If not, have been vaccinated against any of those diseases? I just googled varicella-zoster IgG ABS (antibodies), and got this: “The result should not be used alone to diagnose VZV infection and should be interpreted in the context of clinical presentation. A positive IgG result coupled with a negative IgM result indicates previous vaccination to or infection with VZV. These individuals are considered to have protective immunity to reinfection.” Basically, you also need to know IgM levels not just IgG. (IgM or immunoglobulin M, is a basic antibody that is produced by B cells, a type of white blood cell. It is the first antibody to appear in response to initial exposure to an antigen.) I need to know more about the reference range that the lab is using. I would expect to see a greater than sign (>) for antibodies and a less than sign for antigen, but I’m not an expert by any stretch. (Still, with an active infection, antibodies would be high in any case; basically is doc testing to see if you are infected now or if you are immune now?) One resource I use for labwork is called Labsonline - google it. I recommend it. Generally speaking, screening for antibodies is done to detect immunity to [fill in the blank.] In the case of rubella, for example, IgM tends to disappear after about 6 weeks. In other words, you need more information. You need the IgM levels.
  15. B12 • On labwork, will find decreased hematocrit; increased MCS (size of RBC); increase of homocysteine • Increase of methylmalonic acids • Intrinsic factor antibodies – if elevated, can mean you have pernicious anemia Best Labs To Order • Serum B12 levels is considered not a good indicator because the way B12 works is inside the cells • Intracellular B12 analysis is the better determination of deficiency (Spectracell) - or other tests: methylmalonic acid; homocysteine - those last two are not as accurate as spectracell Source: https://www.youtube.com/watch?v=p0da1xrELcA