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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 DB12

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  1. The buttermilk biscuit recipe from the "Gluten free on a Shoestring" cookbook is great. I don't have the book with me, or I'd post the recipe, but it's pretty basic, I think the secret is in the handling she suggests (chilling dough after mixing, for example). I have made it with King Arthur gluten-free Flour, which was good, and with Cup4Cup gluten-free flour, which was out of this world incredible. I have served the Cup4Cup biscuits to several non-gluten-free groups, and had people ask for my recipe, they are that good. My non-gluten-free husband eats about 4 per sitting. I also use them to top turkey/chicken pot pie. The Cup4Cup flour (from Williams-Sonoma) is not cheap, but I use it for special occasions, as it is fabulous.
  2. Burgers And Fajitas

    (1) please find a doctor who has more knowledge about celiac. They are out there. (2) you should not "just take the bread off," as it will still be contaminated by gluten. Even if it does not seem to make you sick, it could be damaging your intestines. (3) There are places to eat out, but you have to do your research. As far as chain restaurants, "Five Guys" burgers is great because they cook the burgers and buns separately and have a dedicated fryer for the fries. Plus their kitchen is open so you can watch and make sure everything is done properly. They automatically change gloves when I request "no bun," and I bring my own gluten-free bun to use. I know people also like Red Robin for good gluten-free practices, but we do not have that in my area. I am fortunate that there are two local burger joints that offer gluten-free buns and have a separate prep area, so I feel safe eating there, too. (4) Fajitas are tricky, because a lot of them are marinated in soy sauce--again, you'll have to do a bit of research. I learned when going to a work function that the "Uncle Julio's" chain marinates all their grilled meats in (wheat) soy sauce, so I ate at Chipotle beforehand for my mexican fix. I also learned the hard way that some restaurants make their margaritas with beer! Good luck, and you will feel better, I promise.
  3. First, let me recommend that you find, if possible, a gastroenterologist who focuses on celiac. I was never tested by multiple internists and gastros over 15 years, despite having "all the classic symptoms". When I finally went to my current doctor, she said -- "I don't really need to test you, your medical records clearly show celiac!" Many doctors just don't consider celiac, who knows why. Second, your celiac tests will not be accurate if you are already off gluten, so be sure to tell your doctor that before you are tested. As for the fertility issues, I don't know -- but it can't hurt to try gluten-free and see!
  4. New Here- Pregnancy Caused Celiac?

    My gastroenterologist told me that many of the women she sees for celiac are triggered by pregnancy. Any event that challenges your immune system can bring on full-blown celiac. I had some symptoms for years that were diagnosed as IBS (horrible stomach pains, vomiting, nausea, vertigo) but only got my celiac diagnosis when a broken ankle and multiple surgeries triggered full-blown issues (lost 10 pounds in a month). Get tested, and if you have celiac (or possibly a wheat/gluten allergy), then switch to quinoa pasta for your carbs, it is yummy! good luck.
  5. My gluten-eating husband even loves these. They now have pizzas that are awesome, but don't look at the calories! My Whole Foods has them in with the regular pizzas, not in the Gluten-free section.
  6. Gluten Free In The Dominican

    Hey, I went to a wedding at an all-inclusive in the Dominican, the Melia Caribe Tropical, and did not get sick, so it can be done. I was very careful. I upgraded to their better level of service because it had a sit-down restaurant where I could order breakfast, lunch, and dinner and not eat at the buffets. I called ahead to the resort and they suggested this. The buffets were a nightmare of cross-contamination opportunities, in my opinion -- too many people. The good news is that there are a lot of options, and it's all-inclusive, so just ask for what you want. I printed off some Spanish language gluten-free menu cards, which I showed to our waiter the first day--from then on he remembered that I needed gluten-free. He was happy to check with the kitchen on stuff that was questionable. Breakfast was easy, with eggs, fruit, and yogurt. I would take an extra container of yogurt and a banana and stash it in my room mini-fridge for snacking. For lunch and dinner, I skipped all the "american" food and did the traditional dominican food, grilled fish or steak with rice and beans or peas and steamed veggies. Their traditional food preparation style doesn't use a lot of processed stuff, so it seemed safer. I had yummy paella, seafood, and flan and ice cream for desserts. I took my own crackers to eat with the cheeses they offered. It was only four days, so I didn't worry too much about nutrition, just ate what was safe! I skipped most of the frozen drinks (not sure what's in the mixes), although they made me a mudslide with bailey's and ice cream. I also skipped salads, as I was worried about germs from the water. The resort will tell you to only drink bottled water, and you want to be sure to do that, the groom at the wedding got tourist tummy from drinking out of the faucet. I took along a bunch of Kind bars, nuts, and other gluten-free snacks and only ate a few, mostly when we didn't feel like leaving the beach for lunch. Hope this helps.