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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

CatcherInTheRye

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About CatcherInTheRye

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    International Relations, Russia, Chess, Cooking, Cats, Gaming.
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    Baltimore-Washington Metropolitan Area
  1. Dual Diagnosis (Celiac/EoE)

    Great news! Glad its not EoE. Pro-tip: instead of giving up coffee you may be fine to switch to cold brew. Substantially less acid and more caffeine (so you can drink less). It isn't quite as good as the real thing, but you can make it the night before and it can help you ween off the hot stuff.
  2. 1 cup of peanut butter, 1 cup of sugar, an egg, vanilla. Top with sea salt, chocolate, nuts, whatever and bake for like 10 minutes. Let them air dry for a day or two (if you want a more cookie-like mouthfeel and texture) Not the healthiest, but its refreshing to have a baked good without arcane ingredients.
  3. Sushi?

    Already had the displeasure of going out for Chinese/Sushi with friends and navigating the veritable minefield that was the menu. Unless I find a trustworthy chef I think I would stick strictly to nigiri and sashimi-not that I can complain about that. As soon as I get tamari I am going to start carrying around a shampoo bottle of it. Luckily uni is still safe! Fortunately I live right near a Korean grocery that sells every asian ingredient known to man, so I should be able to track down enough gluten free options to still enjoy it. Aside from transporting the fish on ice homemade sashimi is just about the easiest thing to make (and cheap too with the right supplier), so I plan on doing sushi nights at home. I suppose visiting Japan is probably going to be unpleasant, but if and when I go I can only be so careful. As a side note it seems like sake is a safe bet as long as you buy junmai. The main issue with sake is that the koji fungi used in the fermentation process may be grown on wheat substrate; the junmai classification does not mention this issue from what I've read so some junmais may not be safe. Luckily most junmai I've seen are pretty transparent about it. Since sake is made from grains its technically the best gluten free beer you can buy!
  4. Dual Diagnosis (Celiac/EoE)

    I (fortunately) don't have anemia or ulcers. @TexasJen: let me know what you hear back about your diagnosis. My GI just told me that 6 weeks of flovent sometimes cures it. Went to great lengths with insurance to get the flovent and even then its a small fortune, so hopefully it works. I can eliminate gluten no problem, hell I could probably even get milk out-but cheese would be a problem. My allergy tests came back saying that the compound in milk I am most allergic to is easily broken down, so my allergist just recommend that I focus strictly on gluten for the time being. He basically said EoE is tricky and that it just takes a lot of trial-and-error. I'm going to put it on the back burner for now though and just try gluten free first. @Estes: Yikes sorry to hear about the ulcers from the supplements. I keep having weird side effects from the medications so I can't wait to start healing and move on. I actually also have a hiatal hernia (doctor says its too small to operate on) and a ring in my esophagus (came up in the endoscopy, doctor didn't address it yet) so the reflux and dysphagia may be due to that. Regardless now with the medicine and diet I feel great and so far, so I can't complain or worry just yet. If anything causes dysphagia (the most serious issue I'd say) it seems to be potato or peanut butter. But these are also starchy/sticky so it may be a false positive. Maybe I shouldn't eat spoonfuls of peanut butter at a time...
  5. Had digestive issues, severe reflux, dysphagia, and bloating on and off for two years. Went to GI, got endoscopy and blood test which confirmed celiac. Been gluten free for about 3 weeks now; feel great although my body is still adjusting. Additionally I was diagnosed with Eosinophilic Esophagitis; basically asthma in my esophagus. A biopsy confirmed this. Went to a food allergist, no terrible food allergies (bananas, raw egg whites, ironically I have an allergy to gluten, wheat, rye, and barley that seems separate from the celiac). Right now I'm on a PPI, vitamin D, and Flovent which is an inhaler that allegedly treats EoE in some trials. Hard to tell what my prognosis is depending on how related the two are, but I guess I won't know until I go off the medication for the a while and I have a follow up endoscopy. In the meantime I'm just curious to see if anyone else has the same diagnosis or information pertaining to it.