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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 TAHBomba

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  1. Since the recall, production halt, and then production restart Blue Bell Dutch Chocolate does not have WHEAT listed as one of the ingredients.
  2. I work in a Chinese restaurant. It took me 2 years for my boss to start buying gluten-free soysauce, I was going to the store and buying it one bottle at a time. If there is enough demand the owners will bend. They will see a loss of business. He now orders it by the case. I advise people to either order the food with the white sauce or order something that comes in sauce to order it steamed or with the sauce on the side. I have even had my chef make sweet and sour chicken with chicken that is not battered and fried. It does not taste the same... but the kids that ordered it were thrilled with being able to eat all that chicken with SS sauce. ASK if the food is fresh. If not... don't eat it. Everything in my restaurant is made fresh and the steamers we use are metal. I have taken my menu apart and can even tell you that Hot and Sour soup (its brown) has eith soy sauce in it or the spice mix has onion as well as casein in it. I have made "mushroom" soup for people. Wonton soup base(broth) and mushrooms and green onion. I get inventive. I get tired of eating the same thing every day. Chicken with veggies and steamed rice and eggdrop soup. Our woks are scrubbed out with a metal scrubbie between dishes so the flavors don't get mixed. Make friends with the server. They are the first line of defense for you. I have worked in restaurants for 27 years. I am requested by those that have special diets because I can get them something to eat. Every where I work I have to be able to eat there... or I won't work there.
  3. IHOP

    I know the general manager of the IHOP that I frequent. I always ask if she is there and if not... can they tell her "hi" for me. I order the egg white omelettes with and no cheese. I get grits (ground hominy) and fruit instead of bread. The GM made up this dish for me. I typically go into a restaurant and order a drink and hang around and talk to the employees and managers before I order anything including a salad. I work in a restaurant and it's a running joke at work that I know the ingredients better than the manager.
  4. Haha Guess I Won't Be Eating There.....

    Ok, Until recently culinary schools were not up-to-date on any real diets except Lactose intolerant and diabetic diets. Recently being in the last 3 years. Most Hospitals probably don't have employees that have gone to culinary schools... Those graduating from culinary schools are probably not working in a hospital. Most hospitals probably hire someone with either short-order or cafeteria experience due to the fact they don't pay a lot of money an hour. Thank you, Tracy