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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 DavidHarp

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  1. Outback

    I've had generally good experiences at Outback since they started offering a gluten-free menu. However, at my local franchise, I find that I get many variations of the same dish, most of which are gluten free, but occasionally with some ingredients the menu specifies to avoid (e.g., blue cheese dressing on the wedge salad). I never eat at a restaurant that doesn't have a cuisine that largely avoids gluten nor one in which the staff doesn't speak English well, but even so, I find there are two parts to any gluten free meal - placing the order, and then, frequently, questioning the server again after the item is brought out, especially if it looks suspicious. Fish has sometimes come back with some breading added even with a specific and clear order to prepare gluten-free.
  2. gluten-free Restaurants In Disneyland

    I've found that DisneyWorld restaurants are very good at providing gluten free options, and I imagine it's the same out in the LA site. Just be aware that gluten free breads, e.g. in French restaurants there or in general, sometimes may contain other ingredients you may be allergic to, e.g. oats or soy.
  3. I'm a medical researcher diagnosed with Celiac at age 5, and doing reasonably well, yet have periods of several week with fatigue, but typically followed by major improvement after fasts of 3-days. This summer, spent hours pulling and reading full text of scientific studies on Celiac performed within the last decade, and I find strong support for a limited version of this posting's claims. Only about one-third of Celiac patients progress to completely normal GI status on a gluten free diet, and this takes months. Most have abnormalities in pathology, including increased gap junction size, and these seem to correlate to some degree with functional abnormalities. So the bottom line is that a gluten-free diet will yield a major improvement in symptoms for most people with Celiac, yet lower level problems will often persist. After reviewing dozens of related scientific studies, my plan is to 1) pursue both the Cyrex and Enterolab tests for intolerance of other foods (I am sure I am allergic to some other foods, including soy, corn and buckwheat). Even with the realization that there can be a reasonably high rate of false positives or false negatives, still I will look at the results, see where they are consistent, and see where they match my experience. E.g., I had what I thought was a bad reaction to sorghum beer. It takes repeated exposures to a food like this to make a positive determination of such an intolerance. But if Sorghum came up high with respect to other foods that seem okay for me, that would be useful information. I would prefer studies with lots of patients showing that these tests were valid to a high statistical confidence level, but I know such studies are difficult and expensive to perform. I also know that, according to a classic Harvard study, medical innovations typically take at least a decade to move into mainstream medical practice. Jordon Reasoner seems to have a good grasp of some of the emerging conclusions of recent research for a layman. Also, what he writes about the SCD diet meshes with other credible recommendations and experiences I've heard over the years, and plan to pursue at least a limited form of that approach. In addition, I've seen some studies indicating that lechitin is helpful for restoring intestinal viability (I'm taking sunflower lechitin due to soy allergies, even though it's the soy protein that's the real issue), and I've felt generally better after taking that and also eating lots of blueberries the past few months. Needless to say, I've been strictly gluten free for decades, and this is the foundation of any strategy for optimal health with Celiac. Of course, this is a very complex subject, my observations above are just working hypotheses subject to adjustment with more information, and there are many individual factors governing the status and best course for each individual patient. I've learned a lot from starting to peruse postings on this board, and felt it would be appropriate to share these thoughts if they could benefit anyone. - David