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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 otnemem

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  1. Sushi?

    Most sushi places I've been to have warned me be about their wasabi. I go to Sushi Yasuda in New York every once in a while, and at a place like that I never worry about wasabi. But there are so many small sushi places, and a lot of them use wasabi with additives (like wheat starch). I just think it's important to ask.
  2. Sushi?

    Always double check with the restaurant or present a card with your needs. A few notes on sushi: Wasabi is often made with wheat starch. The guy at my local sushi place knows everything about all of his food. He said that I can't have their wasabi, their miso soup, or their ginger/citrus salad dressing. These are all things to make sure about before eating. I was down in Washington, DC a few weeks ago and my friend and I went out for sushi. I brought my Triumph card. The waiter consulted the chef and came back with a list of crossed out items. A lot of their fish was premarinated. This is something that I've never heard of before with sushi, and I'm not sure why it is, but the point is making sure is really important. Another interesting note about that DC visit was that the chef said I couldn't have the sesame seeds either. I'm not sure why, but since then I order all of my rolls sans sesame seed and I haven't gotten sick. I usually stick with raw maki or nigiri. Salmon, tuna, yellowtail, etc, with vegetable. And PS if you're uncomfortable carrying a bottle of gluten-free soy sauce everywhere, Kari-Out offers gluten-free soy sauce packets through their distributor. I believe it's about $10 for 100 packets... It's a huge convenience. The distributor's number is: 203-865-4119.
  3. I came across this, from a certain store's preface to their gluten-free list: "Some gluten sensitive individuals can tolerate buckwheat, millet, amaranth, quinoa, teff, and/or sorghum. Because of the individuality of tolerance, this list does not include foods containing these foods. You should try them, one at a time only after your strict gluten free diet has eliminated all gluten-related symptoms, and only if your doctor approves. If you add any of these to your diet, observe carefully for obvious as well as subtle symptoms of intolerances." Is this true? Because I've been doing pretty well and am having major issues today after eating a bunch of home-baked amaranth pumpkin muffins last night and this morning. All ingredients were gluten-free, and so I was really confused as to why I'm feeling sick. Anyone have any info about this?
  4. No, not a mix. Just the actual arborio rice, by Rienza. The rest is from scratch... I think I may have found the culprit, though. I also made muffins yesterday from amaranth flour. My organic store didn't have Bob's Red Mill amaranth - only Arrowhead Mills, which I reluctantly used. Looks like I'll be sticking with Bob's from now on...
  5. Here's a question that's similar to a lot that I've seen here, but a little different. I was diagnosed about a month ago and have been attempting the gluten-free diet ever since. The gas and bloating that I experienced so often subsided pretty quickly, while the D continued. Then, slowly, the D got better and I was spending less time in the bathroom. But still, every five days or so, I have bad bouts, but with no other symptoms (maybe a little accompanying gas, but not like before going gluten-free). So does it sound like I'm being glutened on the weekends, or is this normal recovery (periods of feeling okay followed by short periods of not).
  6. I made risotto last night, and I used a brand of arborio that's also a pasta manufacturer (starts with an R, has a few Zs in it... don't have the box in front of me...). Anyone know of any brands of rice, or specifically arborio rice, that are NOT gluten-free? I'm not feeling well today, and I worry that maybe it was processed on the same line as pasta or something... Thanks, E
  7. Items such as pumpkin puree, whose only ingredient is pumpkin, don't have to be "certified" gluten-free, do they? I mean, where does the possibility of x-contamination enter?
  8. I believe that one person either shows symptoms from gluten intolerance or doesn't. To the best of my knowledge, you can't switch back and forth. So if someone who usually gets sick from eating gluten eats something and does not get sick, I would say that's a pretty good indicator that the item does not contain gluten. I could always be wrong.
  9. According to this article, there are a number of supplements that will aid in the recovery of a celiac's small intestine. For those who don't feel like following the link, I'll list the doctor's recommendations: 8.5 g of L-glutamine 3x daily Probiotics, beginning with 1 capsule of 500 mg bifido and acidophilus 3x daily Omega-3 fish oil Digestive enzymes - specifically Essential Enzymes by Source Naturals Okay, so I've heard of taking L-glut before, but in this dosage? When I first went gluten-free, I would try to take 9 g per day. This is advocating almost that same amount in one sitting, three times a day. Does this seem a bit excessive? Next, probiotics. Seems pretty non-intrusive. Omega-3, also heard this recommended many times. Digestive enzymes - anyone have any info on this? Or might this be a cheap plug for an interest of the doctor's? Any input would be much appreciated, as I'm having trouble compiling any sort of comprehensive recommendations on supplementation. Hope to hear your thoughts.
  10. I used to have really bad morning D (until they theorized that it might be celiac). When you take the Imodium might make a difference. I used to wake up and take two Imodium immediately. Then I would wait about two hours before my first small meal of the day. This seemed to regulate me, even though it was a gluten intolerance. You might try that - first thing in the morning, before shower, before ANYTHING...
  11. Grrrr....

    There's a woman that I work with who is always quick to remind me that she could never eat such a restrictive diet because she enjoys eating too much. She says, "I would never do it. I'd just deal with the effects of it." She doesn't understand how offensive this is, but in her defense, I think it's tough to understand. So I have a new warning to anyone who feels the need to constantly reiterate that they could never survive on the diet, or makes dopey faces at me as I explain to the waiter the things I can't eat. I just say, "Maybe I should remind you of what happens to me if I eat gluten." If they know me at all, and know what I've dealt with for the last year, the initial mental image is usually enough to shut them up. But sometimes listing a few effects of the evil protein is necessary to really get them to wave their hands and say, "Okay, okay, stop." Incidentally, I'm a very angry and vengeful human. Reading this thread made my blood boil.
  12. I've been very careful about my gluten intake as of late. I've been eating in a lot more lately, and almost everything is labeled gluten-free, or has been approved via e-mail or this board from the company. I've been gluten-free for two weeks or so, but as of Monday (yeah, that's short) I'm absolutely positive of every drop of food that's been put in my body (unless the water fountain has hidden gluten reserves). I have not discussed nutrition a whole lot with my doc, but I'd like to have some tests run to see what my blood looks like...
  13. I've recently gone gluten-free and am trying to regain my naturally darker complexion. I believe the malabsorption and deficiency has left me a little pale in the face. Anyone have any suggestions for how to speed up this process a bit. I'm taking the Utrition liquid multi: Vitamin A (IU) 10000 Vitamin E (IU) 50 Vitamin D (mg) 400 Vitamin C (mg) 15000 Vitamin K mcg 78 Vit B1 (mg) 100 Vitamin B2 (mg) 100 Vitamin B3 (mg) 20 Vitamin B5 (mg) 100 Vitamin b12 (mcg) 200 Vitamin B6 mg 20 Folic Acid (mcg) 400 Biotin (mg) 300 Calcium (mg) 50 Magnesium (mg) 20 Potassium (mg) 25 And I take a 30 mg Zinc supplement. I'm also taking L-glutamine in 4.5 g and 2 g increments throughout the day. Does anyone have any suggestions for additional vitamins or supplements I might look in to speed up the process? Or is it just a waiting game?
  14. Hello, I'm new to this forum and new to the idea of gluten-intolerance. I had a very IBS-prone doctor for a while who would treat me with all different prescription medications and fiber supplements to no avail. He wanted me to try each treatment for 4-6 weeks and then get back to him. Maybe he's never had D before... Anyway, I lost a lot of weight and was feeling tired and depressed, so I finally found a good doctor who had me tested for the works, and gave me the endoscopy and colonoscopy. They found no colitis, no Chron's, and surprisingly no inflammation at all. The only thing that they did notice was a slight shortening of the villi in my small intestine, but nothing conclusively pointing to celiac. I've been taking Imodium everyday for about 8 months (since way before my new doctor), and I've had substantial success with it. Sure every once in a while I have a bout or two, but it has helped me live much more comfortably. My problems are really only in the morning, and it helps slow my gut and everything so that it's all very controlled. But my new doctor strongly advised me to begin a gluten-free diet, at least for a few months, so I can rule it out. So I began about two weeks ago. A few things I've noticed - I'm much less gassy and bloated, but I am still having problems with D in the morning. So I continue taking the Imodium in the meantime. I'll take it one day, be fine for that day and the next, and then the day after that my bowel habits continue like they did before. Is this normal? How long does it generally take to regain "control" of this aspect of digestion? I believe I'm feeling much better physically, but I'm still having this issue, which is very saddening... I'm also taking a liquid multi, zinc supplement, and roughly 9 g of l-glutamine a day (4.5 g after my morning workout, 2 g doses throughout the day). Thanks for any guidance...