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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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.


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Ennis_TX last won the day on February 18

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  1. People can fail the blood test and still have celiac, the golden standard for the test is the endoscope with biopsy where they take several samples of your intestines and check for villi blunting and damage. You have to be eating gluten at least a cracker or half a slice a bread a day for 12 weeks prior to the blood test or 2 weeks prior to the endoscope (If I recall correctly). There is also such as thing as non celiac gluten sensitivity, which you might have if you still test negative for celiac. If you have the gene your going to want a retest every few years by the way especially if any of your family have it. The progressively getting worse is a sign it might be celiac, your very lucky to have doctors that test for this, I spent years just getting worse and worse thinking I was going to die before they got me diagnosed.
  2. There is a follow up endoscope with biopsy they will need to do, where they check your intestines for damage. They will go in and take several samples and check villi blunting etc. That confirms your celiac disease. Note you need to be consuming gluten for the test so do not jump on the gluten-free diet just yet. BTW the PTSD like symptoms are one of the many things that come with celiac for some people. It actually gets much better on a gluten-free diet if that is the cause. First there might be a withdrawal which will be much harder then if this in the cause you will start clearing up and life gets much easier after a few months and progressively you will notice improvement in a few years if you stick strictly to the diet. There are also supplements you can take to help with the issue, Need to talk to your doctors more and a dietician and see about any deficiencies you might have. Celiac is a auto immune disease and one of the few we know the cause of, and it triggers different issues in different people. On the bright side you do not seem to have any other food issues so you really can just change over to gluten-free versions of everything (think of it as just having to stick to certain brands) If you love food, then now you get to become your own chef, lol. I spend a few hours cooking a day creating all kinds of things, at first it was a pain but now I enjoy mixing up all kinds of foods, seasoning, etc. You just do it with certified gluten-free ones and have to read all the labels. Today I recreated a EXACT knock off of the flavor of instant yakisoba. gluten-free, soy free, and low carb and was ecstatic to go serve it to a friend. Life is not over even if you have celiac it might be a blessing, hell you might find life easier once your heal and the stress and depression get better as you heal. I will leave some of the newbie pages, and links to gluten-free foods for you to review. In the mean time see about getting that follow up test to confirm your diagnosis. You have a entire community here to support you along the way to make it easier and give you advice. I am sure some others will be by with more inspirational stories and testing information for you soon. https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/ https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/
  3. Gluten Free alternative food list I compiled awhile back some of these might be good just to stock in your house for the rest of your family think of it as changing brands your guys use not going gluten-free. A gluten-free house hold and family diet will make it easier for you to stay safe in your house. You will find most staples available in a gluten-free version from some brand here https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/ I might suggest trying to use miracle noodle and their rice version if you crave pasta/rice. I use it in stir fries, soups, etc to meet that craving, kelp noodles also go great for that. On supplements I find using nutritional yeast daily in each meal helps with niacin and b vitamins I honestly make cheese out of it, will Pm some recipe. I also suggest Liquid health brand products Stress and Energy, and Neurological Support 1tbsp each in a drink twice to three times a day, really helps with mood and energy levels better then anything else I have found. I personally also take Doctors best magnesium powder 2 full doses during the day in a beverage. Best thing about these supplements is they can be put in a drink and are not more pills. Other things I find I like are Daiya Cheese blocks the smoked Gouda and the Havarti are great, Follow your heart makes some good provolone. So Delicious makes some good yogurts that are great also. Nut milk wise, cashew milk is one of the creamiest, almond can be good but I would suggest only using refrigerated versions of either of these as they are thicker with better flavor. I personally do not handle meats well myself aside from small amounts of crab, swai, and salmon, red, tough, or greasy meats I just throw up, exception being this one longhorn burger that I can eat if I boil it or stew it for hours til it practically melts, stuff is so lean you do not even get grease from browning it. https://www.celiac.com/gluten-free/topic/116482-supplement-and-foods-you-take/ ^ another list where I have posted what I take and asked others to do the same, Might talk to a doctor and see what you might be deficient in also as many of us develop issues with some things with our damaged intestines. I am PMing you those recipes also
  4. Tom of Maines deodorant, EO Naturals Shampoo and Conditions, Hugo Hand soap, Vaseline for hand lotion, and The Seaweed Bath Co body wash. I have used Savvy Naturals soaps and sugar scrubs in the past.
  5. Just had flash backs of my first few weeks gluten-free. "Heroin" withdrawal, love how you put that. I have major issues myself with gluten ataxia, and constipation hits me for 4-6 days after exposure. I am on a mobile device now but when I get to a computer in the evening I will post some links to some supplements that make it easier. Wil also share some links for foods to make the gluten-free transition easier for you and your household. Check my profile, I have the EXACT issue with fruits, grains, carbs just mess me up. I will PM you some recipes this evening for some simple meals and some products I eat when I get those cravings. So much from what you posted touched home there, the ataxia issues drove me mad. There are plenty of nut based cheeses, and I have bunch of cheese recipes, I will also share along with some paleo and nut based baked goods that are a god send.
  6. Although a lot of things are naturally gluten free like fresh veggies, and fruit. Sometimes stuff does happen, always rinse your fresh produce, in my case the veggies are right next to the open bakery at one store. Drifting flour can be a issue or people take gluten food samples at the front door then handling produce. As of late a few other issues have happened as companies expand into sauces/flavored versions in the same facility. This on a rare occasion can lead to CC of the raw and plain frozen/canned versions. This is a current issue with Birds eye in the past few months, where a few reports have surfaced of CC and people getting sick, birdeye in email response claims they could no longer guarantee gluten-free veggies despite practicing good manufacturing and packing procedures. They do admit to using the the same equipment but cleaning it between runs.
  7. There have been a bunch of issues with aldis and gluten free item along with a whole bunch of contamination and mislabeling. I know gluten free watch dog posted at least 3 times about issues in the past few years. Best stay away from them for food.
  8. Actually from Ennis TX small town on 45 south of Dallas
  9. Imagine they changed out to a apple cider or coconut vinegar instead of a grain based one. Bit odd they claim 0, but if they do it in writing like that they must be pretty darn sure. Do they sell this stuff by the bottle?
  10. now If only I could win a lifetime supply of test capsules, Got to admit I love how cheap they are compared to EZ strips, but on a fixed income and a special diet knowing if I can get buy decently at the end of each month is a very worrisome as is.
  11. This brings up a very intriguing question about my body. If I walk through a bakery sometimes at a grocery store, I get the whole fog, swollen lymph, and anger. Now when I consumed that low gluten first pudding batch, I got lymph, vomiting, numbness, Diarrhea in the evening, constipation hard stools the next day, and slight fog but no anger panic, and just a slight twitch instead of the full on the floor motor loss I got last time I got glutened eating out. Now the second batch of pudding also tested low gluten (I accidentally forgot to soap scrub and dishwasher the immersion blender and spatula only rinsing under hot water) But I do not vomit when I eat it, the numbness is minimal, fog is almost non existent, but I have a twitch and the swollen lymph nodes D is absent but I am dealing with hard stools and constipation. Nima says the low gluten can mean 5-15,000 ppm, all my ingredients are labeled gluten-free so I assume it was the CC, And seems eating 2 cups of the pudding is not enough to trigger major symptoms, so I am going to say it must be on the lower end scale of that range. I am finding this self study of the effects of gluten to very interesting when I am giving different forms, and doses. Fearful what this is going to do to my body for a week of very low doses but hopefully I do not set myself back too far. Pretty sure it was the presliced and packaged beets, I was fine before adding them to the pudding batch on day 2. they were not labeled gluten-free and were a off brand generic company that also makes plenty of sauced/flavored/seasoned canned goods. (Hoping it was these god forbid it was something else) >.> I used a gluten-free cotton candy extract in the first batch but it was a off white yellow color so I used beets to make it pink and add sweetness >.< Made great pudding/ice cream cotton candy flavor but perfect in smoothies.....wish I did not have to throw it out.
  12. Seems the market is getting looser on labeling stuff gluten-free without certifications, then being contaminated Dealing with this myself right now, even using a gluten tester on a completed dish confirmed my concerns when something made with only gluten-free ingredients came back positive. You can only trust certain brands and gluten-free Certified foods it seems.
  13. Found that cider I had the other day, labeled gluten-free. Tasted like a beer more then a cider. Only sipped a bit and handed it off.
  14. Small amounts of salmon, crabs, and swai seem fine. Most red meats and tough white meats, I just throw back up or come out undigested. But I do cook meats for others, might consider this, thinking cooking a roast in a crock pot in a bottle of cider might be great. I know doing it in a cane sugar natural rootbeer was wonderful, shredded it then poured in my homemade BBQ sauce and served it over beanito nachos with non dairy cheese shreds at a convention.
  15. I know I read a recent article on Gluten removed beers not being safe for celiacs at all, due to the way they "Remove" Gluten via a enzyme is not precise and leaves a bunch of the gluten proteins behind. Anyway, I found a cider I had a sip of a few weeks ago locally made here in Texas that did not bother me. Was debating how to use it in cooking lol. I do not handle alcohol well due to intestinal bleeding but love the flavor of cider and rums. I normally use rum in cooking stir fries where I can use it to add a sweet caramelized flavor to the veggie been thinking about doing this with a cider. might try orchard, PS I found a Rum Emulsion I use in drinks for flavoring with cola/rootbeer stevia drops or Zetiva Soda. NOTE mulled ciders sometimes use barley or malt in them for flavoring so watch for those