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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? - 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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

starcaster2358

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About starcaster2358

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  1. I have a few things I would like to talk about. The following are excellent. AL-90 Digestive Enzymes by Allegany Nutrition. Gut-pro by Corganic. Both are Gluten and Corn Free, no fillers, very pure. If you have stopped eating gluten and are still feeling sick etc, corn might be the problem. Many gluten free products use corn as an assumed safe grain substitute. Are you buying into this myth? A Study published in the journal Gut identified that corn gluten caused an inflammatory reaction in patients with celiac disease. “The observation that corn gluten challenge induced an abnormal NO reaction in some of our patients with celiac disease is intriguing as maize is considered safe and is recommended as the substitute cereal in a gluten free diet.” Source: Gut. 2005; 54:769-774. Gluten Free Society’s Stance Corn is a grain. Corn has gluten. Many believe that corn gluten does not induce damage the same way that wheat, barley, and rye do. The fact of the matter is, gluten has not been studied adequately. Most of what we know about celiac disease and gluten have to do with gliadin (the gluten found in wheat only). As a nutritionist with over 10 years of experience guiding those with gluten sensitivity, I have seen corn be a severe problem for the majority of gluten intolerant patients. Many claim that they don’t react to corn and feel fine after eating it. The same can be said of those with silent celiac disease. Remember that a lack of symptoms does not mean that internal damage is not occurring. All of that being said, we should not make assumptions. Common sense and intelligent thought should be used as a basis for our dietary decisions. Gluten aside, consider the following about corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. Fructose derived from corn is toxic to the liver and contributes to severe health issues. Corn syrup has mercury in it. The list can go on and on and on… Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. “Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy. Remember, corn has gluten. The gluten in corn has not been adequately studied. Many studies to date have shown that corn induces inflammatory damage in those with gluten sensitivity. Almost half of all celiac patients don’t get better on a wheat, rye, and barley free diet. Is their a link between corn and refractory celiac disease? At this point in time we do not know for sure, but 10 years of clinical experience with gluten intolerant patients reacting to corn is enough data for me. Read more at https://www.glutenfreesociety.org/corn-gluten-damages-celiac-patients/#k6zhsrdZMK82e0Vi.99
  2. Hello Corn acts like gluten in many gluten sensitive people. It has the same genetic make up as gluten. Schar products and almost everything has corn in it. Look at the corn forums, their is a bunch of names it goes under- maltodextrin, maize, do some research. If my son eats anything corny, he has anxiety, depression etc. You might be one of those that are reacting to corn and all the names it is under and the massive products that it is in. Good luck. Best of health.
  3. Desperate for help

    Thank-you Ennis_TX! I will tell him about the supplements you use.
  4. Desperate for help

    Hello I understand what you are going thru. My son almost died from going 27 years without figuring out it was gluten and then corn causing all the illness. I brought him to Drs, none of them figured out gluten intolerance. Oh they told us he had everything else. Then as time went on, he found out he has issues with corn. Corn has identical genetic make-up as gluten. Corn is sneaky and everywhere. Contact the manufactures, ask them if there is a chance of contamination or corn ingredient in their products. My son gets neurological problems when gluten/cornized. Anxiety, obsessive thoughts, can not think. He had to be taken out of school and homeschooled. He just found out the digestive enzymes he was taking contain an enzyme that is grown on barley. Enzymedic basic. My suggestions for you are, seriously go find another place to live. You need your mind and health to continue school. If you don't and continue living where you are, school will suffer. In your spare time, find out all you can about gluten and what other foods act like gluten in the body. Like I said, corn has the same genetic make up as gluten, some people can not eat rice either. This is something that is doable, it is just becoming very aware of what goes in the mouth. Please find another place to live. You don't need to deal with those jerks, you have enough going on with school and health. There might be other people in your school that are celiac or gluten sensitive. Find them, post notes up, start a newsletter about gluten free lifestyle. I bet there are many people that would welcome that newsletter. You don't need to do this alone! You are the most important person in your life, you deserve to feel good and be respected! Stay away from those that don't respect you. Search out those that will. Eating out is something that can be done, find those places that will work with you. Ask to have burgers or meat cooked on aluminum foil. Fresh veggies, fruits all gluten free. Again, research restaurants in your area willing to work with you. Even call the manager and talk to them. All the best to you! Hang in there.