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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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About dustina

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  1. Yes, Nukapai, I suppose you could say there's a profile. I believe it's more frequent in those of northern European descent. Thus the fair skin fair hair. That's what my doc said anyway. My first visit she immediately mentioned Celiac b/c of my fair complexion and red hair, and then she asked about my lineage of which I haven't a clue.
  2. On Leno on 11/9/04 (it may have been a rerun I didn't catch the opening) Eddie Izzard, a British comedian, mentioned his gluten "allergy." Leno wanted to know what exactly it was he was allergic to and Izzard mentioned gluten. Leno had never really heard of it and Izzard said something to the effect of gluten being tiny little animals that lived in wheat. Said he broke out with tiny little "glutens" all over his body. It was pretty funny. He said something like "apparently it's really bad stuff and no one's eating it anymore." Ha, yeah. Wanda Sykes said she had heard of it and chimed in saying she didn't care as long as it wasn't in beer. Ironic, eh. Oh well, maybe you've got your celeb spokesperson some of you have been wanting. Fits the bill, fair skin redhead. Guess no exposure is bad exposure.
  3. Thanks for all the input. I think it's best that I do another trial and the sooner the better as it's the only way to know for sure if it helps. Unfortuneatly, I had just purchased about $100 worth of gluten-laden groceries for the semester. It's amazing how EVERYTHING I normally eat short of lunch meat and apple sauce might be inedible, haha. I'm going to give myself some time to get the semester rolling and adjust to work and school and reassess in a couple of weeks. I certainly want my blood retested when I return to the doctor, and I would have mentioned this at the time but seeing as I was so flabbergasted that something I thought was out of the picture was thrown back at me, I didn't think of it. I guess I'm mostly frustrated because of the mixed signals. The doctor who spent several visits with me, did thorough histories and told me how she discussed my blood and stool tests, biopsy results, and diet results with other colleagues tells me she's nearly certain I don't have celiac disease. Then, the new doc takes a quick glance over my chart and says I do. One final thought. It was difficult on the 1 month trial diet to see how I really improved or didn't improve. As I normally stay medicated with immodium so I don't end up having what I call "attacks," I don't have a baseline to know what a normal unmedicated month is like. Nor do I really WANT to know . But it seemed to me that stretches of 2-3 days with improvment might have been attributed to a "better" diet, not necessarily a lack of gluten. I was eating vegetables, fruits, meat and cheese (and some raunchy gluten-free bread) instead of my usually college microwave greasiness. I don't know if anyone can relate to this as those who don't have celiac disease probably don't stick around these forums, but I thought I'd mention this anyway. Thanks all, Dustin
  4. I went back for a 3 month checkup at the GI doc today. I finished up a monthlong Gluten abstainance in April and it was horrid. Before that, my test results were borderline in all cases. I had borderline blood tests which "just maybe" indicated I should have the biopsy just to "rule out" celiac disease. The biopsy came back inconclusive. They detected the presence of antibodies that "might" be indicative of early onset celiac disease. I took the diet very seriously for the monthlong time period. I had some improvement, but it was far from alleviating my diarrhea. So I was prescribed Elavil 50mg (antidepressant which might calm my nerves and it slows peristalsis) and it helped "some" as well. I can live a perfectly normal life on the Elavil and immodium daily. Anyway...so I go back today and my old doc left. While she insisted that she was nearly certain I did NOT have celiac disease, the new doc takes a quick glance through my chart and says she is nearly certain that I DO. She also cites new research that 1 month is not a long enough trial to see if the gluten-free diet works. So, she asks me if I want to comply to a 6 month diet. I was horrified. I was so sure I was done with that lifestyle and was infinitely thankful to be back on normal food. Tomorrow I start my senior year of college. After that I'll have likely the busiest years of my life in physician assistant school. Just the thought of how hard it was to change for one month made the possibility of 6 (or forever) seemingly unbearable. I could hardly speak and I felt tears welling in my eyes, but I said I just couldn't do it. Between work and school and the mountains of stress I just can't fathom cooking all my own meals and being "that guy" that has to send his food back and make special requests or just not eat out at all. And my doctor didn't argue! She said she understood and hadn't even been tested herself for fear SHE might have celiac disease. I know the risks. I know I'm risking malignant cancer just so I can avoid the worries that plagued me on the diet before. I don't have celiac disease (if indeed I do) severely enough that it affects my weight or my lifestyle and I have reason to believe my diarrhea will subside when I finish college and settle down, as did my mom's. Anyway, the purpose for the this long rant is to ask, am I crazy? Has anyone else here deliberately went against medical advice for a period of time just b/c the prospect of the diet was overwhelming? It's just that it isn't going to make me "feel" any better. Right now I feel fine on my meds. But at the same time the idea that I'm risking cancer is horrifying. And as someone going into the medical field, I never thought I'd tell a doctor "No." I know it will only get harder to start the diet with time, and that I'm just constantly increasing my cancer risk if indeed I do have celiac disease, but is it worth waiting to see if my symptoms subside after college, or if they worsen with time? Should I get another blood test or biopsy. I don't know what I'm grasping for here, but if anyone has made it through this long post, I'd take any advice. -Dustin
  5. I've been dealing with the gluten-free diet in college for about a month now. I no longer live on campus but I've found there are options. I usually have a salad and fruit for lunch when I dine on campus. I'm at a larger university, so there are a number of cafeteria options. Be sure to consider your proximity to gluten-free food when you choose a dorm if you decide to live on campus. I say this because on my campus there is only 1 cafeteria style restaurant that serves fresh vegetables and meats that are gluten-free. On the other areas of campus you have your greasy spoons which don't have many options. If you live off-campus, even if you aren't the best cook, life goes on. I'm a guy, so I get by with my George Foreman and the ability to boil pasta and still manage to have a decent variety.
  6. I'm trying to find a good Italian salad dressing that is actually gluten-free. Anyone have a favorite. Preferably low fat or fat free. I've heard Kraft's is gluten-free, and then again I've heard it isn't. I used Ken's vinagarette for a while, but then I found out none of their products were gluten-free according to the company. I can't bear to eat a salad plain, and salad is usually my only option when I dine on campus at my university.
  7. Donatos No Dough Pizza

    Hey, here's some more info on this pizza. Donatos says it IS gluten-free, but there's a risk of contamination. So I guess it's a personal decision depending on how severe your reactions are and how risky those of us with few symptoms are willing to be... Also, I included all the ingredients below b/c I'm kinda new to this so maybe there are some hidden no-no's I didn't recognize. --FROM DONATOS-- The Soy base in our NoDough pizzas do not contain any gluten, however, they will not be baked in separate ovens from those used to bake our Original Thin and Traditional crusts. That being stated, depending on the severity of the sensitivity to gluten we cannot guarantee that there would be an absolute prevention of cross contamination and unfortunately would suggest that individuals with high sensitivity to gluten not take any unnecessary risks. Soy Protein Crisp (Low fat IP Soy Flour, rice pieces, sunflower oil, sea salt) Thin Pizza Sauce (Tomato paste, water, sugar, salt, citric acid, xanthan gum, aquaresin paprika, basil, ground basil.) Traditional Pizza Sauce (Tomato puree (tomato paste, water), salt, sugar, garlic powder, citric acid, black pepper, basil, oregano, Xanthan gum, basil leaf.) Shredded Provolone Cheese (Pasteurized reduced fat milk, cheese culture, salt, powdered cellulose, natural smoke flavoring, enzymes (microbial derived rennet, lipase)) Donatos Sliced Pepperoni (Pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of Paprika, flavorings, sodium nitrite, BHA, BHT, Citric acid)