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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 connole1056

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  1. Disney Counter Service Kids Meals

    Oh my gosh I love Walt Disney World! To me it is like a Celiac Paradise!! I just got back April 21 and never had a problem. They substitute everywhere! The portions always ended up being much larger than the regular-sized children's portion but we were never charged extra. If the cashier enters the meal as an adult meal, all you have to do is say it is a special gluten-free meal for a childand the cashier will correct it. You can call ahead if you want, but we do not even do that anymore. There are ingredient lists at the counter service restaurants the employees let you look at, and the chefs always come out and speak to you if you ask! The table- service restaurants are not a problem because the chefs prepare the meals on site and are more than happy to help you. The only places it is a good idea to call ahead are for the dinner shows where the menu is very limited. They are The Hoop De Do Revue at Fort WILDERNESS and the Luau at the Polynesian. The ribs are gluten-free at the Hopp De Do, but you may find they have run out of the dessert (frozen ice cream bar) if you don't call ahead. Or you can have fruit. It would be very rare that they ran out, but if you want to be absolutely certain you will have an ice cream bar, then call ahead. At the luau, we got a completely different meal and dessert, so that is why I suggest calling ahead. Since the luau is at the hotel that has another restaurant it is easier for substituitions to be made. However, you can call once you are in Disney- you do not have to do so ahead of time. Once you go I think you will be amazes how accomodating the employees are. It really is "magical" there. My family goes quite often, and we have never had a problem. Sometimes the gluten-free food takes longer to prepare than regular food because the chefs always want to make sure the works areas and pans and utensils are free of gluten, but we have never minded the extra time. There is pizza, waffles, pancakes, rolls, etc, all yours for the asking!!!!
  2. Sensitivity Issue

    As the body heals and becomes healthy a tiny amount of gluten can cause a reaction that in the past may not have been experienced. The longer people are gluten free, the more small amounts of gluten can affect them. That is why cross-contamination is an issue.
  3. Cross Contamination

    I disagree completely about using separate pans! I use a separate strainer/colander, but not pots and pans. Washing them well after using them with foods with gluten is all that is needed. It is weird to see the responses saying to get different pans beause NO ONE in the support groups where I live recommend that. I do use different toasters for gluten-free and non-gluten-free foods though because it is very difficult to get every crumb out of a toaster. However, I do know some people who use a toaster oven instead of a toaster because clening the rack of the oven well is simple. I also use two bread makers for gluten-free and non-gluten-free foods. Basically, I think anything with small, hard to clean crevices may harbor gluten after being washed. Other than that it is fine to use the same pans. Obviously you shouldn't be taking the same utensils from pan to pan while cooking gluten-free and non-gluten-free food at the same time. I do want to mention that if you think you actually do have celiac disease you should get a biopsy to know for sure. You could feel better going gluten-free, but what if you have a different condition that is not diagnosed and you do not know it because you are assuming it is celiac disease? You could be missing detection and treatment of something else.I advise you to get a biopsy to be safe. Then you will know the true story and whether or not you need to investigate further. There are many people on these boards who are self-diagnosed and do feel better after going gluten-free but I worry they may have another condition they do not know about. I know they feel they have made the correct diagnosis, but I would not trust anything but a biopsy. Plus this diet is SO restrictive and expensive I think it is ridiculous to follow it if you do not have to. Also, you mentioned you have been following the diet for only one month. Some people do take a long time to be completely symptom free. Some lucky people see results almost immediately, but you may not be one of those people. So I advise you to get a proper diagnosis and then go from there. And GOOD LUCK!!
  4. Chilly's Has No Clue!

    I am astounded that happened at Chili's! I was told by a waiter that every Chili's has access to the gluten-free menu since it is computer-generated and all restaurants use the same computer. I have told many people to go there because I was giventhis information. I hope your experience was an isolated incident and not indicative of the way other Chili's restaurants are allowed to operate !!!
  5. What Do You Do?

    You did not mention the name of the restaurant you went to, so I do not know whether or not it is a chain. It find it can be hard in chain restaurants, like Applebees, that serve mostly frozen/prepared food. That being said, I have never been unable to find something gluten-free! Granted the choices can be very limited, but there is always something available. I have always found waiters and chefs/cooks to be very accomodating. So what restaurants are you referring to where you cannot eat and have to sit with only a drink? The only other places I think may be a problem besides restaurants with mainly frozen food, are Asain places that prepare much of the food ahead of time. It seems like your friends are not too nice to you if they eat in front of you and continue going to places you are uncomfortable in. Have you tried suggesting a different venue? Maybe if you did it a few times they would get a clue and ask you to chose the restaurant. Good gluten-free choices that are almost always available: steak, salad, potatoes, burgers, chicken, fish, vegetables. Sometimes I bring gluten-free salad dressing or other condiments in my pocketbook so the food does not have to be eaten plain. One favorite is chicken parmigana-broiled chick breast topped with sauce and cheese-and mashed potatoes on the side instead of macaroni. Mashed potatoes are not always available, so baked are another good choice.
  6. Frank's Hot Sauces

    I did not remember reading how the wings you are referring to are prepared. If they are being fried, have you checked to make sure there is no cross-contamination with other products being fried in the oil? Or the oil itself? Another issue could be using frozen chicken wings as some have gluten containing broths injected into them. Just thought you may have overlooked this so I thought it might be worth looking into. I have never heard of Frank's having gluten in it, that's why.
  7. Food For Life Bread

    Thank you. Part of the problem is the top crust coming off, and that was fine. However, this summer on every loaf of bread I bought the entire piece of bread crumbled! It is odd because we never had this problem before (with this brand). I never heard of gluten-free Breadbasket. My daughter loathes almost everything from EnerG though. Everything but the pretzels from that company tastes like cardboard and goes stale much more quickly than other brands. I was going to talk to a person from the company but wanted to see if anyone else had the same problem first. We buy the white rice bread, so I do not know about the other flavors. Thanks again!
  8. Lotions?

    I like Burt's Bees lip products too, but haven't used the other products they make. Lame Advertisement has a complete gluten-free list on its website. Some people think the products are expensive, but I do not find them to cost more than other products bought in depatment stores. Plus if you become a consultant, for $30, you can purchase the products for 35% off the retail price and be eligible for other discounts without having to actually do parties and all that!
  9. Hi, I did a search and could not find anything on the board relating to this but cannot believe I am the only one with this problem! I have been buying Food for Life bread for years. My daughter likes the white rice bread. Until this past summer we had very little problem with it. However, since June or July of this year it has been crumbling and falling apart every time I have made a sandwich out of it. At first I thought the problem may have been caused by the bread having thawed and being refrozen at the store, as I know this can cause bread to crumble. However, this cannot be the case every time I have bought bread ALL summer long, unless I have very bad luck. So I am now wondering if anyone has heard anything about a problem with Food For Life bread. My daughter has been complaining about her school lunches because it is at the point where she cannot even eat her sandwiches because she is unable to pick up the bread without it falling to pieces! This has never happened with this bread before, although we have had problems with other brands crumbling. She is in 7th grade and has been eating Food for Life at school since kindergarten without a problem. I know I can make her lettuce wraps and give her luncheon meat in other ways, but she does not want to look like a "freak" and just wants her meat between two slices of bread like everyone else in the cafeteria! I really cannot toast the bread because it crumbles in the toaster-and she feels like a "freak" eating her sandwich on toast anyway. She really wants to be as much like the other kids as she can while still being a celiac. So, did I miss something about this brand changing or something? I have not noticed anything on label, but am now wondering if Food for Life has changed its formuls/recipe. My daughter absolutely loves the taste of this bread. She has tried others and simply does not like their taste so this has been very hard for her. Has anyone else had this problem? If yes, did you resolve it? Thank you!
  10. Why Don't People 'get It'?

    I really feel for you guys! I have never had a problem getting the food gluten-free. Sometimes all that is available is something plain, but usually that is not the case. Steak is always great, since I think it is best undoctored anyway. I have always found chefs to be very careful about cross-sontamination. They are usually the ones who bring it up first-something that makes me feel very comfortable! If your relatives are not supportive of you then I think you need to speak to them about it. If they do not stop what they are doing, then maybe you should take drastic measures and stop going out with them. If you give them the reason, then they will most likely change their behavior and you can try again when they do. I can see suggesting a slald in a pinch, but not on a regular basis.I have found that being direct is the best way to get my point across, and maybe it will work for you.
  11. The Old Spaghetti Factory

    I have never been to that restaurant, but have found that chefs are very careful about cross-contamination. You have to do what you feel comfortable with. I think bringing your own food defeats the purpose and fun of going out to dinner though. If I am going out to eat I am certainly not doing any cooking. Why pay for something at a reastaurant you already paid for once??
  12. A Class Action Suit Against Mcds...

    I would join a lawsuit in a minute. I am not a suit-happy person. I am angered when I read about ridiculous lawsuits, but I do not think this would be one. It is awful that a company had questions about the food it produced and did not say anything about it. As to the person whi asked why a person would continue eating food she knew was making her sick, did you consider the woman did not know what was making her sick? It is not always easy to determine the source of gluten in a celiac diet. Some people do not have reactions to gluten for three days!!! That means a person has to go back through many foods to determine the gluten culprit. Then there are people who are like my daughter and do not have ANY symptoms of contamination. She became sick one weekend and that led to one year of testing before the celiac disease diagnosis. She was always smaller than other girls her age and had dark circles under her eyes. So that, combined with a few stomach aches was all we had to go on. I would have expected a little more compassion from celiacs. I wish my daughter had immediate reactions when she eats gluten. Unless, you have been there you have no clue how hard it is.
  13. Outback Steakhouse

    I love that restaurant. However, when my celiac daughter ordered right from their gluten-free menu, her food came with a roll. It was obviously sent back and we waited about half an hour for the fresh food to come out. I was already done with my food by the time my daughter's food came. She was so fed up she did not even want to eat.
  14. It is very hard for children to be left out, but I think it is important for children with celiac disease to learn early on there will be times they will be. It does suck, you were right about that! I do not think it is right to expect other parents to go out of their way to accomodate different dietary needs. It is too time-consuming and unfair to ask someone to go running to different grocery stores to suit different children's diets. I do not know the prices of other foods, but gluten-free food is generally more expensive than regular food, so cost is also a factor. And as others mentioned, there is no guarantee the food will indeed be gluten-free or prepared using gluten-free utensils.
  15. Are you certain the frozen vegetables are gluten-free? Are they plain, or do they have a sauce, or butter added that might contain gluten? Is there a possibilty of cross contamination at school or in another location that you are not with her? or maybe at home? Kitchen sponges for instance, can hold gluten so it is best to use separate sponges for gluten and non-gluten cleaning. Have you checked all the laundry supplies, soap and napkins/paper towels/kleenex, and nail polish, if she uses it? I am trying to think of everything I can to help, I do not mean to go on and on. I would reiterate the importance of not sneaking at home and trading snacks at school. Seven months is not long enough for a child's taste buds to "forget" what gluten foods taste like, so maybe she is sneaking and is afraid to tell you. Of course, some people may not understand the very real problems associated with giving your daughter gluten, and be giving her something you do not know about.