• Announcements

    • admin

      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


  • Content count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About Pharm

  • Rank
    New Community Member
  1. I just recently had 2 positive blood tests for celiac disease. I am waiting on the endoscopy in January. I read as much as I could about the disease & got lots of info & help from a friend who is celiac. I decided to cut out gluten as a test about 3 months ago. I noticed changes for the positive within days, some of which I haven't heard mentioned by others such as; NO MORE- cold feet at night, thick sinus phelgm..esp at night,aches & pains, extremely dry skin, gas/bloating, smelly bowel movements, lack of energy etc. I was amazed by the quick changes for the better & have never gone back. The more I read & the more follow this board, the more I think gluten hurts almost everyone, just to different extents. Many of my realtives have similar symtioms as I did & even many people in general complain of aches/pains/sluggishness etc. Does any else sense that gluten may be a bad thing for everyone & that we are just more sensitive than most or have I gone overboard with this?
  2. Looking for advice on restaurants here in St. John's that are familiar/helpful with meals for celiacs. I have Swiss Chalet's gluten-free menu & have heard that The Keg was a good choice. Also heard mention that Zapatta's, India Gate, Magnum & Steins, Bianca's & Cabot Club were possibilities but nothing definite. Any townies out there with experience here in St. John's? I had a positive blood test a few months ago & after a few days to a week gluten-free many symtoms I had lived with for years just vanished (very dry skin, cold feet at night, thick nasal phlegm-esp at night, stinky BM's, tiredness etc). I never really felt sick as such but I feel so much better now. The diet is more a nuisance than anything, especially with restaurants & travel. I HATE drawing attention to myself at restaurants by trying to explain my problem. But I do eat MUCH better now & feel healthier just because of that. As well, i have heard mention of a card that is avaiable somewhere than can be presented at restaurants explaining the disease & precautions that need to be taken by the cook. Where can I get those?
  3. I just returned from a 4 day trip also & as you said, my family was very helpful. However I find that it is very uncomfortable in restaurants for everyone involved (waiters, cooks & myself & my family) to go through the process of explaining what exactly my problem is. Most have no idea what I am talking about & actually I can hardly blame them. They are very busy & this is such an obscure disease (at least from the amount of people actually diagnosed). I've gotten to the point of saying that I am allergic to wheat & bread ( the word gluten gets a blank look from waiters) & after choosing something from the menu I think can be worked with (usually very limited choices) I try to make sure they use no sauces or spices when cooking it. Bread is easy to understand & allergy scares them to the point of being extra careful. I am new to all of this but I find that following the diet is easy compared to the restaurant/travel thing.
  4. I was diagnosed a few month's ago & also read the article re WalMart. In it they mention celiacs (1/133 people) and legions more that are sensitive to gluten. My blood levels were higher than normal (on two checks) but not extreme. I have not had a sample taken yet for testing ( that is scheduled for January). I have been on a gluten-free diet for 2 months and many symptoms disappeared almost right away (extremely dry skin, sinusl congestin, icy cold feet, smelly bowel movements etc.). However I was never really sick as in nausea, diarrhea, cramping etc. I know I have to go back on gluten before being tested & will do so 3 months before. I am curious as to the extents of the disease. My 8 year old niece has it (not a blood relative) & a mere crumb makes her extremely sick. I am almost sure that if I had a sandwich & a piece of cake I wouldn't notice any difference. I have been eating like that for 47 years up to now. I know it may still be doing damage & the increased risks of some cancers etc. I am rambling but my point is....Are some peoples sensitivity to gluten less than others & need they be as extreme in watching out for each crumb or even every slice of bread for that matter? I feel so much better that i have no plans to go back to my old diet. However I am concerned on being so strict when travelling with my family. We love to travel & I know there are ways to avoid gluten even then but I hate putting them through the hassle. Thanks, Paul