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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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

fallcity

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  1. I am 64 years old. My symptoms started at age 57. At first they were vague: constipation, mild headaches in the mornings that would disappear after eating, mild nausea in the mornings that would disappear after moving around a bit. That went on for about two years and I went through several tests...my celiac test was negative, as were other tests. Then in year three my symptoms grew worse. I was so constipated that I lived on laxatives and I began to have pain in my lower abdomen and right leg. I was so exhausted that I would sit in my car for 30 minutes or so before I had the energy to drive home, then sit in my car for another 30 minutes before I could walk into the house. I lost weight and truly thought I was dying. My gastroenterologist suggested an elimination diet, which I started immediately. I ate only fresh foods for four weeks and felt terrific. I then began to add back food, one at a time and learned immediately that I was sensitive to gluten, so I stayed off it. I was 80% better, so I continued to piece together the puzzle. I learned I am also sensitive to soy, dairy, wine, non gluten free beer and most coffee. It has taken me three years to heal my gut, but I am often glutened if I eat out, so I try to always prepare my own food. In the US, we do not hold food manufactures accountable. The only group I can think of that is feeling the ingredient pressure is the cereal industry. In Europe, they don't use the same cheap ingredients as we do in processed foods, like soy flour, corn flour, guar gum and modified cellulose. Here's an example: The Schar Company is a German manufacture of gluten free crackers and pastas. Recently, their US division, not their German division, changed their recipe for table crackers, adding soy flour, which is a cheap alternative to other gluten free flours. The result is that many of their customers will not be able to eat this product. However, the cost savings must be greater that the impact to their customers who are both gluten and soy sensitive, which is a common combination.
  2. Schar table crackers now have a new recipe. For those of you who, like me, are sensitive to both gluten and soy, the new crackers now include soy flour. Please read the ingredients. I got really sick. This is really sad and just an attempt to make cheaper crackers.