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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 fergusminto

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  1. Have read your post with interest. If you look on my profile you will see that like you I have celiac disease and a large number of food intolerances which I am sure are just treated as "fads" when I venture to eat out. Am willing to assist - live in Scottish Borders don't know if that is an issue though!
  2. Read up about Zonulin - it might answer a few questions and reduce your stress levels. You are not the only Coeliac with these problem believe me! celiac disease can bring intolerances with it. T
  3. I have trird (oh how I have tried!!!) to eat chocolate but as Julie, above, says, much if it contains dairy and dots and other flavours/chemicals that I csnnot, obviously eat. Neither can my wife who is not a coeliac but wheat intolerant. Everyone will be different is many ways. Also just now reading up on Zonulin which looks interesting.
  4. Thank you all for this feedback. I had never heard of zonulin but the research seems to be a major move forward. Glysophates I knew about and even have/had Roundup in my garage and have used it often on the driveways. About to read Alessio Fasano's studies. Excellent site, thanks again.
  5. Alcohol

    Just seen this response from 2 years ago! "Experienced Immunologist" is a consultant immunologist at Royal Victoria Infirmary, Newcastle upon Tyne, England. I had a very hard job to access this guy but he turns out to be the most experienced, effective and knowledgable people in this line of medicine. My degree is in Hotel and Catering and I know all about finings and their ingredients but was unaware of the glutenate suggestion. Even so called "sulphite free" (actually impossible) wines give me a dreadful headache. Just thought I should respond - late in day though it is. Happy New Year!
  6. I don't believe in "coincidences" when it comes to celiac disease. I am getting tired of doctors who say that my multiple food intolerances have no relation to my celiac disease. This website and these many threads say differently. So, is anyone researching this? There must be a link between celiac disease and the inability of many of us to tolerate dairy, eggs, soya, preservatives and many other foods/food ingredients. So, my question is - who is looking into this worldwide? If there isn't anyone, how can we change this situation. Funding - can we crowdfund a PhD student research? Any hope of any Govt (public) or sponsorship (private sector) funding in either US, Canada or UK - even EU? celiac disease is not high priority in UK and I find the Coeliac UK a bit of a waste of precious funds. Would be interested in comments from fellow sufferers. Fergusminto, Scotland
  7. You won't get any physician agreeing with this but in IMO yes but not necessarily "allergies ". I am coeliac but also have numerous other "intolerances" which I believe are related to celiac disease. Try laying off dairy (use coconut milk, cream and oil), eggs (use No Egg), oats (similar protein as gluten) and soya (filthy stuff!). Cook everthing from scratch - not difficult, and do not use stock cubes - keep all bones and boil them up to make your own stock. Not difficult and very healthy. Also use honey instead of sugar and no chocolate. Your gut needs to heal before you try and reintroduce these foods. Be kind to it and try your best not to upset it. Very best of luck.
  8. As for eating out, I have found anywhere in the UK that in even semi-decent restaurants I can tell them exactly what I want. Look through their menu and pick things you like and tell them what you want and how to cook it. Most decent chefs will like a change and a challenge and I have been pleasantly surprised with the help that they have given. After a while you will have list of decent restaurants that you can trust. Usually I ask for a rare staeck cooked in Corn oil or olive oil with boiled potatoes and non-buttered veg. If you starts thre the chef usually gives other suggestions but make sure he/she is well aware of basic coeliac gluten cross contamination in kitchen, esp deep fat fryers.
  9. Hi Ken. I know how you feel. I am Coeliac (UK!) with multiple intolerances and it has taken me meny years to isolate exactly what the problem foods are. I cannot really advise you what to eat or to avoid as everyone is different but I can suggest you "go back to basics" - in other words absolutely no processed foods even those that are heavily advertised as Gluten Free etc etc - just have a good look at what is in them. Basic food, cooked from scratch is healthier and much easier to isolate foods that you may be intolerentto. I cannot eat: Gluten, including Oats, all dairy, eggs (whites are worse than yolks), soya (a real b---h), preservatives (phosphates, sulphates, sulphites -which rules out 99.9% of wines and most bottled drinks) and various veg/fruits including butternut squash, cashews, grapes, pears, leeks, Celery (sulphites) and artificially "smoked" meats and stock cubes (I keep all bones and make my own stock, free!). I now cure my own bacon (simple - belly pork with dry cure of rock salt and molasses/demarara sugar for 5 days in fridge) but stay away from all pre-packed sliced meats which are full of preservatives) and the only bread I can eat is Seattle Brown Loaves. Keep well away from "E" numbers and any foods that require processing in their production and beware of "Vegetable" oil which is usually soya. Use Corn oil, Ghee (salted butter melted in a pan, remove the scum which is the protein and you are left with a golden liquid) or walnut/coconut oils. Also beware of Crisps/Chips (USA term). Most are sprayed with some liquid prior to cooking and only one type does not affect me - Kettle Crisps/Chips, low salted only NEVER take artifical flavourings in any foods - hidden in E numbers. If I do eat any of the above the symptoms are basically the same, headaches, wind, tiredness, migraines and a feeling of "low" almost depression but not quite as bad. Can last for up to 5 days but usually 1/2. It is really the caveman diet - absolutely no fast foods. I can make myself a meal in a few minutes with anything I have in the house. I eat any meats, most veg (onions, carrots, garlic, peppers, potatoes, of course, green veg etc). A wok is good to have as is a pressure cooker for making stock out of bones. Menus: Breakfast, bacon, fried potatoes, onions peppers. Tea with Honey and Coconut cream (coconut a gem!) and Seattle bread toasted (best that way with "Pure" Sunflower spread) . Lunch: soup, toasts and meat of some kind. Apples, oranges etc Dinners: staples of potatoes, pastas (Gluten free of course), rice, meats, veg, fish. Never concern yourself with what you cant eat, concentrate on what you can and I enjoy cooking my own food and I can also prepare a dinner party and nobody knows it is designed for me! Best of luck, it is a change of lifestyle for the good. Excuse ramblings at times as I keep remembering things as I write.
  10. Hi, firstly I do not have a medical background but I do suffer from Coeliac. No 'intolerances' linked to celiac disease have been proven but you only need to read comments on this site to see many of us do complain of such. Since being diagnosed 8 years ago I have developed intolerances to oats, all dairy, eggs, soya, Brazil nuts, all preservatives, pears and sulphites (in wine). Tends to be the proteins that are the cause. Symptoms tend to be tiredness, headaches, migraines and a low grade depressive/low feeling - just fed up, no oomph! Can last for between 2 and 5 days. So, you are not alone. Should add that these are not "allergies" which are much more serious.
  11. Other food intolerances

    I see a number of fellow sufferers have already contacted you but just to add to what they have said, I was diagnosed 6 years ago and over that period I have become intolerant to: All dairy, Eggs, Soya, alcohol, sulhites (in fact all chemical preservatives which means I cannot eat processed ham, bacon etc) and a few other silly ones! I now make my own bacon and cook evrything from basic ingredients - no "carry-outs" or junk food at all. Difficulty eating out but you soon get to know those establishments whom you can tell exactly what you want as it is not on the menu! Symptoms of eating any of these include headaches, tiredness, irritability and muscle pain especially in the neck. It does, however, more positively, make you more aware and interested in good food and how you can make your own instead of buying in ready-processed food. One other point - I am no lover of processed "Gluten-Free" food you see so much of advertised in Coeliac Association newsletters and websites and stores - have a good look at what is in them! Full of sugar and stuff you may never have heard of. Hope this helps.
  12. Do not despair! You are not the only one in the US with this problem and believe me there are plenty of us in the UK. I was diagnosed 6 years ago and immediately went onto a gluten-free diet. However, it sone became obvious to me at least (not necessarily to Doctors) that there is much more to celiac disease than just a gluten problem. It has taken me a long time to realise that I am also intolerant to Oats, all Dairy, Eggs, Soya (flthy stuff) and now sulphites found in wines and most other low alcohol drinks. Just recently I have my doubts about alcohol in general but that is a case still to be proven. My advice is cook everything from scratch - no processed meals - and keep a diary for a few weeks on what you are eating and any reactions. Good luck.
  13. Firstly, don’t despair. There are many of us out there with similar probs and some of us have managed to control them. Doctors/nutritionists, generally, do not understand celiac disease and fail to identify the link between celiac disease and food intolerances. celiac disease damages the gut. I was diagnosed 6 years ago and have learned the hard way just like your husband is doing. I suffered from tiredness, fatigue, headaches, weight loss and a feeling of “down” every morning. Through intolerance tests I found I was intolerant to All dairy, eggs (especially whites), chocolate (no matter how pure) and soya (filthy stuff). Even stopped buying stock cubes as we keep all bones and boil them up for stock. As a result I take NO processed foods at all, cooking from scratch just as we used to do when I was a kid (now 65). Alcohol gives me terrible headaches so I am also “dry” which is probably the most difficult thing socially. I do go to a large number of meetings with business folk but I have to bring my own food and you soon find out that many people have similar problems. Now gaining weight and feeling much better now I know really what to avoid. (btw I am food trained so even more frustrating!). Just come off another bad week. I get EnerG bread (Seattle, and I live in Scotland!) but the pharmacist had to swop to another brand – had soya in it (only a trace) – made me feel awful. Drank plenty of water to clear system. For further good info try the SCD site – I got a lot of good info there. Best of luck – just plenty of good basic home cooked food, meat, veg and fruit. Dairy, eggs and any soya are common problems.
  14. Alcohol

    Hi BarryC. Not widely known that wine can/does contain gluten. My experienced immunologist informed me that it can be introduced in two ways. Firstly, if the wine is of the "oaked " variety it may have been stored in casks that have been treated with flour and water in irder to seal any potential leaks. Secondly wine is more often than not "fined". This is a process for clearing the cloudy base wine by adding "Finings" which is a mixture of egg white, ground fish bones and wheat glutenate. This is not fully removed from the wine before being bottled and some gluten is almost definitely left in the final product. I am catering trained and this was a surprise to me. If you are very sensitive as I am thus will pos give you headaches after one or two glasses.