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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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  1. But they say to gradually introduce gluten between 4 and 6 months while breastfeeding. This prevents celiac disease. Introducing gluten too early increases the risk. Another question: Is there a memory component to this problem that forms over time, meaning that if the individual with celiac disease continues to consume gluten and is undiagnosed their reaction will be worse when they go off it and then are re-exposed by accident?
  2. Is excessive consumption of gluten-containing food a risk factor for celiac? I was wondering whether it worked on a similar principal to too much alcohol and alcoholism or sun exposure and skin cancer. I never had any of the symptoms or signs of celiac that have been documented when I was in grade school. A few years prior to being diagnosed I loved my bread and did a lot of home baking with organic unbleached flour and even added vital wheat gluten to breads and cakes. Neighbours always said that our baked items were the best they'd ever come across. This video by Joseph Murray MD at Mayo Clinic seems to sum it up well. Do you think there's a connection???
  3. Group Letter 2 To Dr. Fine

    Thanks Laura. I might do that, however the concerns I have relate to a number of experiences that members of my family have had. Things like cancer, lyme disease, viral infections, IBS, IBD (e.g. Crohns), and a high FODMAP diet for those with fructose/sorbitol/raffinose malabsorption could be causing elevated faecal antibodies (i.e. false positives). A gluten free diet may not actually benefit the patient if the antibodies to gluten/casein/soy/etc. are simply elevated to another medically recognised condition. I just thought people on the board might want to do a 5 year follow up letter from the last one. I'll try writing something and see if any of you would like to add anything. How about that?
  4. Group Letter 2 To Dr. Fine

    So many forum members discuss Dr. Kenneth Fine's EnteroLab on a daily, weekly or monthly basis and a significant percentage have pursued gluten/food sensitivity faecal IgA testing. Approximately five (5) years ago, members of this forum discussed writing a Group Letter to Dr. Fine. Let me just say that I really admire Dr. Kenneth Fine and his work as a musician and public health educator. I am actually listening to his First DeKade album as I write this. I do have some concerns, however, about his EnteroLab service and would like some answers since his last response. After all, since it has been half a decade since the previous response, a lot may have changed and I feel that we should perhaps consider a second group letter to Dr. Fine just to see where they are at and politely voice our concerns and ask any questions that we may have. Who's with me?
  5. I never eat foods prepared by other people in their homes. As nice as home made food is, I often pass. It is just too risky. Not just for gluten/gluten contamination, but also hygiene issues given that celiacs all have a leaky gut. Hope you get well soon.
  6. I would make sure that any thing that my mouth encounters be gluten free, especially if it's there to stay or being used repeatedly. Knowing what I do now, I would go so far as to make sure that ALL of my orthodontic materials were gluten free even if I didn't have celiac disease / gluten sensitivity. Since a third of the US population has a celiac gene, and the condition can be triggered at any point in someone's life (where the individual was previously able to tolerate gluten until then), it would seem a wise precaution.
  7. Thanks for the link. I did some further reading on the Wikipedia article about Samuel Gee and his references to travel, and noted the following paragraph:
  8. Is traveling abroad a risk factor for celiac disease? Samuel Gee, from back in 1888, made an interesting statement about this below. I am interested in your thoughts on this.
  9. Of the speakers, who do you consider credible? I believe the following are/we worthwhile: Alessio Fasano Marios Hadjivassiliou Umberto Volta Please let me know of any others!
  10. Are there any plans in place for this to be covered? Would be nice to see the U.S. get what Canada has.
  11. FDA recently made the 20 ppm gluten free rule official. Companies have a year or so to comply. Will this mean that barley, rye and oats have to be declared under the new FDA ruling (like in Canada) or will it still be just wheat?
  12. I meant to say before 4 months or after 6 months. I just thought that consuming gluten when the immune system was not properly regulated (e.g. during an infection) might be a risk factor for onset of coeliac disease for the first time. It would be interesting to see any other thoughts here?
  13. I used to be under the impression that celiac disease was a condition that arose when one was born. According to Dr. Fasano's more recent research, we now know that this is not the case. People can go 70 years tolerating gluten just fine before it causes problems. One of the things that has intrigued me is the recommendation to keep infants away from gluten until 4-6 months have lapsed. I believe this has to do with intestinal permeability allowing greater quantities of gluten to travel through thus making the immune system not cope well and thus resulting in it malfunctioning and destroying the gut and developing defective memory cells that will be there for the rest of their lives. I also often hear of people being diagnosed with celiac disease after a cold, flu or gastrointestinal infection. If this is the case, is it possible that avoiding gluten during a time of emotional stress or infection (and then re-introducing after fully recovering from the event) may prevent the onset of celiac disease? Let me know your thoughts.
  14. Gluten fragments that cause celiac disease are resistant to digestion, which is why the problem occurs in the first place. No one can completely digest gluten. This has been discovered numerous times by experts and is well established in the literature. Sorry bud.