• Announcements

    • admin

      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.

tessa25

Advanced Members
  • Content count

    108
  • Joined

  • Last visited

Community Reputation

13 Good

About tessa25

Recent Profile Visitors

1,724 profile views
  1. Weak positive means you should have an endoscopy done (with several biopsies) to see if you definitely have celiac. You have to continue eating gluten until the testing is done. If the biopsies don't confirm celiac you can always try a strict gluten free diet for a couple of months to see if you feel better.
  2. Since you have to wait 2-4 weeks for the endoscopy and you have to be having gluten for it, I'd go enjoy the July trip and then go gluten free after. If you're currently on a meat, potato, and veggies diet then relax because this is gonna be easy. If not you might want to switch to a meat, veggies, and potatoes diet at least for a while. So here's what I found out regarding food: Note: insert the words "gluten free" in every item mentioned as some of the companies also sell non gluten free stuff. It's tedious to write that phrase all the time. Get a chest freezer to store all of your frozen gluten-free foods. Makes things easier. Bread: Canyon bakehouse without question is the most realistic tasting bread. Schar comes in a close second. Canyon bakehouse plain bagels are practically indistinguishable from regular bagels. Canyon bakehouse white bread makes fantastic toast. It has a very slight sweet taste to it. My friend says it tastes like normal bread. The only difference to me is the sweetness. Canyon bakehouse deli rye is great if you like rye bread sandwiches. Toasted is best. Canyon bakehouse multigrain tastes exactly like multigrain bread and does not need to be toasted. Schar baguettes are fantastic. Katz makes an English muffin that, after toasted, reminds me of a real one provided it has stuff on it like butter. I think that's the brand. Etalia has a good boule (sp?) if you prefer artisan bread. Pizza crust: Shar makes a good thick and chewy crust. Udis makes a good thin and crispy crust. Etalia makes a great New York crust. Pasta: Barilla makes the only good pasta that I know of. Spaghetti cooks the best. RP has a frozen pasta that I'm going to try next. Flour: Pamelas all-purpose flour is great for making gravy and batter for fried foods. Cereal: Envirokidz Gorilla Munch cereal is an equivalent to corn Pops. Cookies: Glutino and Kinnikinnik make a decent Oreo equivalent. Mi Del makes a great ginger snap. Goodie Girl mint slims - fantastic girl scout mint cookie equivalent Cake: Betty Crocker chocolate cake tastes the same, but you have to get the time exactly right. It is a very small window of time. Too long and it's too dry. Frozen meals: Udi's Chicken Florentine is addictive and Broccoli Kale lasagna is a good white lasagna. Restaurants (not from personal experience, just from research) Chinese – PF Changs. Employees are supposedly trained in gluten free. Burgers – In N Out. The only thing here that is not gluten free are the buns so it is very easy for them to do gluten free. They are also trained in it. They are only out west. Road Trip! Outback steakhouse. Employees are supposedly trained in gluten free. How good they are depends on where you live. If you are willing to cook from scratch it's fairly easy to make a good gluten free equivalent to your favorite foods.
  3. I think she meant "require a patient to be on a gluten diet".
  4. EMA is a test that comes back as positive or negative for celiac. Immunoglobulin IGA is used to see if your IGA levels are high enough for TTG IGA to be valid. Too low Immunoglobulin IGA means a negative TTG IGA has no meaning and TTG IGG neads to be used.
  5. Here's a list of my favorites so far: Note: insert the words "gluten free" in every item mentioned as some of the companies also sell non gluten free stuff. It's tedious to write that phrase all the time. Get a chest freezer to store all of your frozen gluten-free foods. Makes things easier. Bread: Canyon bakehouse without question is the most realistic tasting bread. Schar comes in a close second. Canyon bakehouse plain bagels are practically indistinguishable from regular bagels. Canyon bakehouse white bread makes fantastic toast. It has a very slight sweet taste to it. My friend says it tastes like normal bread. The only difference to me is the sweetness. Canyon bakehouse deli rye is great if you like rye bread sandwiches. Toasted is best. Canyon bakehouse multigrain tastes exactly like multigrain bread and does not need to be toasted. Schar baguettes are fantastic. Katz makes an English muffin that, after toasted, reminds me of a real one provided it has stuff on it like butter. I think that's the brand. Etalia has a good boule (sp?) if you prefer artisan bread. Pizza crust: Shar makes a good thick and chewy crust. Udis makes a good thin and crispy crust. Etalia makes a great New York crust. Pasta: Barilla makes the only good pasta that I know of. Spaghetti cooks the best. RP has a frozen pasta that I'm going to try next. Flour: Pamelas all-purpose flour is great for making gravy and batter for fried foods. Cereal: Envirokidz Gorilla Munch cereal is an equivalent to corn Pops. Cookies: Glutino and Kinnikinnik make a decent Oreo equivalent. Mi Del makes a great ginger snap. Goodie Girl mint slims - fantastic girl scout mint cookie equivalent Cake: Betty Crocker chocolate cake tastes the same, but you have to get the time exactly right. It is a very small window of time. Too long and it's too dry. Frozen meals: Udi's Chicken Florentine is addictive and Broccoli Kale lasagna is a good white lasagna. Restaurants (not from personal experience, just from research) Chinese – PF Changs. Employees are supposedly trained in gluten free. Burgers – In N Out. The only thing here that is not gluten free are the buns so it is very easy for them to do gluten free. They are also trained in it. They are only out west. Road Trip! Outback steakhouse. Employees are supposedly trained in gluten free. How good they are depends on where you live.
  6. For most people celiac is manageable by just removing gluten from the diet. Keep eating gluten until all testing is done. Your doctor will probably want to do an endoscopy to confirm celiac. What are your favorite foods with wheat? I can give you some equivalents so that you're not in shell shock. For example, Barilla makes a great gluten-free pasta. It's just pickier about how long it takes to cook. The spaghetti is the easiest to get right. Followed by the fettuccine.
  7. My (not a doc) opinion of those tests is that your gastro should tell you they want to do an endoscopy to confirm a diagnosis of celiac. Keep eating food with gluten until testing is done. Good call on your part.
  8. I would use Nima sensor for testing in a restaurant. Easy to do, low key as well. And I would make a paste like Ennis suggests.
  9. I'm only getting better on a strict, unhealthy liquid diet. My TTG IGA started at >100 and it only goes down on my liquid diet. I'm at 24 at the moment. If it makes me nauseous, my numbers don't go down. I tried ensure since it's a liquid and I wanted more nutrients, but I wasted a month. So no changes to the diet this month. I get my numbers tested monthly to get a handle on cause and effect. My house is gluten free and I only eat at home. I'm only posting this because there is an area between celiac and refractory celiac. Not everybody fits in one of the buckets. I would love to be on the Fasano diet as I always ate meat, potatoes, veggies before diagnosis, but I don't get better on any solid food. I'd give the Fasano diet a try if I were you. Works for most people I bet. But you might have to tailor a diet just for you. Start with a really basic diet of just a few simple, soft, easy to digest foods and see if your numbers start going down a month later. If so add on a few more and if your numbers still go down stick with it until they go all the way down. No cheating on your custom diet.
  10. Etalia makes a heavy artisan style bread.
  11. Canyon Bakehouse. canyonglutenfree.com
  12. I had food issues long before the celiac thing and I solved the whole explaining why I can't eat something by not explaining at all. I just say I have damaged insides and bring my own food. Although I've never really come across people who would care one way or the other. Maybe it depends on where you live. Maybe people in Colorado are more accepting of others dietary choices. If I go to a barbecue I can wrap a hot dog in aluminum foil or hamburger in aluminum foil and stick that on their grill. I can bring loaded potato skins or batter dipped chicken wings or shrimp cocktail as a dish to share with everyone. That stuff's a big hit.
  13. Perhaps get a copy of the test results and post the celiac panel results here along with the ranges.
  14. If you had the full celiac panel as ironictruth suggested, there is nothing preventing you from going 100%, no cheating, no eating out, gluten free for a couple of months to see if your problems start going away.