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Celiac Disease & Gluten-Free Diet Blogs

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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
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  • JillianC
  • Sugar's Blog
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  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
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  • Newly Self Diagnosed?
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  • Petroguy
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  • Soap Opera Central
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  • happyasabeewithceliac's Blog
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  • Cheryl
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  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
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  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
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  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
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  1. I have had problems with eating for a while. Initially, I was convinced I was just lactose intolerant. Many of the things causing me issues had dairy i.e. pasta, pizza, cake, etc. Therefore, I tried getting nondairy alternatives. It was not until this past winter that my sister suggested a gluten insensitivity. I immediately counted it out until I looked at the symptoms. Anemia, ulcers, fatigue, depression, bloating, etc. Therefore, I got tested. For years my bruises were denoted as a result of being vegetarian, not getting enough iron, or just straight up hormones. Throughout the entire process there was a great deal of skepticism on if anything was wrong with me. I finally tested positive about a month ago. I have gone almost twenty years of my life eating gluten. Therefore, this has been a tough transition. Being vegetarian made this difficult as well. My roommates are not the best at cleaning and no matter how hard I try to read labels, make all my food, and clean off pans and counters, I still continue to get symptoms. Worse, my symptoms are becoming more unbearable. Because I am new to being diagnosed, I was unsure if anyone had tips and tricks on how to get started and how to work past the frustration when getting glutened. This whole process has been so frustrating. Although my mood improves with a gluten free diet, that depression and guilt still haunts me every time I eat something cross contaminated.
  2. Celiac.com 02/25/2022 - Developing independence from parents or guardians, forming long-term relationships, living at college, becoming financially self-reliant, going into full time employment, traveling for pleasure and on business and starting a family—each can be affected by celiac disease as children grow into teenagers and young adults. Dietary compliance can be a challenge at this critical stage in life. There is no evidence that children with celiac disease can go back to a gluten containing diet in their teens—or ever. Occasionally this idea gets put forward because a teenager no longer has any obvious symptoms if they eat gluten-containing food. The medical position remains clear—celiac disease is a life long condition—ingestion of gluten will cause damage to the intestines, whether or not there are any obvious symptoms. During the teens and into the 20’s the body is going through significant growth and development, bone density is increasing, and any under-development of the bones before the late 20’s or early 30’s cannot be fully recovered afterwards. Teenage diets outside the home are likely to be based heavily on convenience foods, meaning that most of this food will likely be vitamin and mineral-deficient. School, college, socializing, sports and work can be very demanding—low energy levels due to iron-deficient anemia, (a common consequence of untreated celiac disease which creates poor absorption) will certainly not help. Maintaining a strict gluten-free diet will help their young bodies absorb more of the available nutrients like calcium, iron, vitamins and other minerals, which will help them develop properly, and aid with long-term health and energy levels. It also makes it easier for the primary care physician to correctly diagnose any other medical conditions which might otherwise be masked by the symptoms of malabsorption. Ideally annual follow up consultations with a physician and a dietitian are always recommended to help ensure that the gluten-free diet is understood and followed. Eating At Home Regular, balanced, sit down meals at home may become less practical as children grow into their teens and adopt more independent lifestyles. As this happens, convenience meals and snacks are bound to figure more highly in their diets. Parents of a celiacs who were diagnosed at a younger age will have had time to learn how to properly manage a gluten-free diet—including dealing with food shopping and cooking—before their children reach their teenage years. It is important to teach celiac children, including teenagers, to make their own decisions regarding the food they eat. Parents whose children are diagnosed as teenagers will face many new challenges—many food preferences will have to be changed—at a time when their teenagers are striving for independence. For many teenagers being different and having a medical condition that limits their freedom to eat and drink what they like are real problems, and denial is a common response. Parents have a key and difficult role to play—acknowledge the problems and don’t make to big of a deal out of them—but continue to stress the importance of a well managed gluten-free diet. Eating Out Eating out safely demands care and knowledge—even for the most experienced adult. Sometimes the appropriate choices on a menu can be very limited. Teenagers living at home might appreciate help from parents while ordering food out, or any time they have to request something special. Although there are extensive gluten-free beverage choices, beer must be avoided. All commercial beers contain gluten in varying amounts and are not suitable for the celiac diet. School Trips Many secondary schools offer trips involving overnight stays, and they are not likely to be familiar with celiac disease and its management. As a result, some schools may be reluctant to take a celiac child on a trip. They may not appreciate what is needed, have the facilities to prepare gluten-free meals, or want the responsibility. To help your child miss such trips you can provide the school with information on the gluten-free diet and/or prepare all of your child’s food beforehand, and have them take it with them. College Living away from home at college is going to involve self-catering, eating out and possibly cafeteria food in a dormitory. Having reliable access to gluten-free meals in a dorm might be a good way to begin life at college for a celiac student. Students might want to add this to the list of questions to be thought about when choosing a college. A meeting with the college dietitian is always helpful. Employment In the vast majority of cases, having celiac disease does not affect employment. However, several occupations—for example a baker or pastry chef—might pose a health risk because it would mean contact on a daily basis with airborne wheat flour— including skin contact—while baking or cooking with it. Special precautions may have to be taken to protect the celiac from contamination. Starting a Family There is good evidence that nutrition affects fertility and the success of pregnancy. Women on a well-managed gluten-free diet tend to have bigger, healthier babies. While miscarriage is not particularly common in women with celiac disease as a whole, it is more prevalent in those who are not on a gluten-free diet. Hospitals Food service in hospitals varies greatly, and some courses of treatment may involve dietary adjustments. If you are going into the hospital for a planned treatment, give them as much notice as possible, and ask the hospital to confirm in advance that they will be supplying you with a gluten-free diet. Also get permission to have gluten-free food brought in by a friend or family member. A version of this article originally appeared in the Winter 2005 edition of the Celiac Disease Foundation Newsletter. The Celiac Disease Foundation is a national celiac disease support group that is based in Studio City, CA. For more information visit Celiac.org Condensed from the Crossed Grain Magazine of Coeliac UK

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  4. Celiac.com 10/12/2021 - The Carmichael Dining Center at Tufts University in Massachusetts is now known as Fresh at Carmichael, and features a new menu that is peanut-free, tree nut-free and gluten-free to offer nutritious food options for students with allergies or sensitivities to those foods. In addition to its allergen-friendly menu, Fresh at Carmichael plans to add a take-out option that will make it easier for students to pre-order and pick-up food, thus reducing wait times. Just one of two all-you-care-to-eat on campus, Fresh at Carmichael presents itself as a standard meal option rather than as some sort of restricted menu outlet, says Patti Klos, director of dining & business services. “We try to make it interesting and a fresh approach with a fresh new menu without emphasizing that you can’t get gluten when you go there,” she says. While Fresh at Carmichael offers plenty of free-from foods, the focus is on flavor. "[W]e want to lead with flavor and deliciousness. We want to say, ‘Here’s exciting food’" that happens to be free from tree nuts, peanuts and gluten. For now, Fresh at Carmichael is focusing only on foods free of tree nuts, peanuts and gluten, but not other food allergens. Still, that's a major step forward for students with these food sensitivities, and likely a direction more venues will follow. In the future, look to see more campus dining facilities dedicated to serving students with food allergies and sensitivities. Read more at FoodManagement.com
  5. Celiac.com 03/18/2021 - This all started when I was a teenager, some thirty years ago. I was interested in several sports, and had participated to varying degrees in track and wrestling, so when basketball season rolled around my sophomore year I decided to get out there and compete. Not far into the practices, I began to have severe gastrointestinal symptoms. Let’s be clear here—I’m talking painful cramps and diarrhea. Everyone seemed to think that the real problem was that I was a “wuss,” and was afraid to play the game. Well, it was my first time and I wasn’t that athletic, and part of me tended to believe them, so I dropped out of basketball and never played again in school (but have played lots at the health club). The problem was—the digestive problems did not go away. They have haunted me my entire life. Of course I have gone to numerous doctors and have even been hospitalized more than once (I was hospitalized twice in the last ten days). The hospitalization is always for diarrhea and the subsequent dehydration. Doctors don’t seem to get it. They see diarrhea and think, “No big deal, just rest and clear liquids for a few days”. They can’t seem to understand that this is a chronic condition, nor how that can impact someone. They can’t appreciate how it can hold someone back, and prevent them from thriving. I could write much on the failings of the medical system. I’ve been around a while but to date have never personally seen a doctor actually research the situation. The results of their infinite line of tests—one after the other—presumably do lead to conclusions, but they do not seem to have efficacy. I mean that doctors don’t generally don’t give much credence to what the patient is saying, and instead use a generic line of logic that works for any situation where they have no information on what is going on. This canonical approach to testing guarantees everything be considered—but it also guarantees the medical bill will be as high as possible—and the answer will be found as slowly as possible. In any case, perhaps as early as 1985 I figured out on my own that I was lactose intolerant. Out of all the doctors and the tests I underwent—none discovered this—and finding this out helped me immensely. The painful cramps are basically a thing of the distant past and I am thankful for that. Diarrhea is also a part of the past with the exception of the occasional stomach flu or whatever it was that happened here recently (more on that in a bit). Something else also became apparent back in 1991. My college and career was in computer science. I was administering computer systems for some thirteen federal field offices. And that year, at the ripe old age of 31, I realized my mental capacity was diminishing. But there was something else too—my vitality was noticeably diminished from the prior year. No mistaking it, because I had been able to take a full load of college classes plus work full time, but could no longer handle it. My intelligence wasn’t diminished, but my sheer capacity for mental work was—I could not do as much mental work as before. Naturally, at 31 one expects to start feeling the effects of age. It seemed like a natural cresting, and although I was disappointed, it seemed like just one of those facts of life we have to accept. But this was different. The sheer pace of the progression was too much to be a natural decline. The next year I took part-time classes and worked full time. The year after that I took part-time classes and worked part time, and the next year I took part-time classes and had to take a leave of absence from work. Again, the doctors were consulted. They discounted or discredited my perceptions. Again, if it was anything, it was an emotional disturbance or character weakness on my part. Evidently I just did not want to study or work. Never mind that I had a 4.0 GPA in all my grad studies. Never mind that I was on the fast-track to a GS-12 Computer Scientist position (the highest non-managerial technical position available with the federal government). Never mind that I was one of only eight people in the nation for whom the government was picking up the tab for my studies. Every single year after that there was a perceptible decline. By 1996 my career was in jeopardy. I resigned from the federal government, feeling “burned out”, and did six months of travel through Latin America all the way down to Panama—just me, my dog, and my little truck. It was great, and I came back refreshed and re-energized. It took a while to find another computer job, but in the summer of 1998 I landed another good one. After six months at it I was again feeling drained, and I began to panic. No help could be found. I soon found an even better job and left the first one after only six months. At the new job I continued to get drained and after perhaps six months had to go to a part-time schedule of about 25-30 hours per week. Here’s what was going on. I would work hard on a project, using very specific types of mental skills. These skills included: mental modeling, state maintenance, memory, technical learning, mathematics, mental technical precision, creativity, and technical or engineering problem solving. Mental modeling and state maintenance are used to a high degree in software engineering. This is identical to playing a game of blind chess over a period of six months. Blind chess is where you cannot see the chess board. But it is much harder than blind chess if you are playing at the level where I was at. A computer program has much more going on in it than a chess game, much more which you have to keep track of—that is what I mean by “state maintenance”. Projects seemed to average about six months in length, and so you had to maintain the “game” over an extended period of time. You had to be able to pick it up each day from where you left it the day before. Great demands on memory are required. There was constant technical learning of new languages, new programming environments and objects, learning written specifications and on-the-fly modifications. Clearly algorithms were a large part of the effort which requires one to think in somewhat unnatural ways. Thinking mathematically and with mathematical precision (required for writing software code) is unnatural. We are an organic creature that thinks in an analog fashion, not a digital fashion. We think in terms of changes, and ranges, not in terms of absolutes. We can simulate this digital thinking with our brains, but it is unnatural and expensive. By expensive, I mean it can be done, but it takes a lot of resources. Resources, as far as the human brain is concerned, consists of amino acids, neurotransmitters, other exotic chemicals, and the like. I had the distinct perception that I was mining these resources at a rate exceeding the rate they were being produced. I don’t know how else to describe the sensation, but it was painful. That’s right, painful. The brain can’t feel pain directly with pain sensors because it does not have any. But it has ways of letting you know when you are doing something that is untenable, and that is what I perceived—a certain kind of harmful mental stress. At some point I began to experience something I call “Block Heading”. This is where my mental processes literally failed. Their limits were exceeded and the mental process failed in a biochemical way. When this would happen I would find myself staring at the keyboard and no thoughts would come. Let’s make this clear. When you know something well you don’t have to think about it to do it, like driving a car. That is a very complex and technical and dangerous maneuver, yet we do it without a thought. It is the same with computers. Someone can use Internet Explorer without a thought, really, once they know it—right? But with programming this is only true to a point. An expert can write complex commands in a given language and environment without a thought of how to put the command together. But, for me anyway, it had become impossible to create such commands without thinking about it. Developing anything new requires an internal dialogue in order to organize the sequence of steps that will occur, and to optimize how it shall be done most effectively. Trying to create a program without being able to have an internal dialogue is literally as impossible as flying by flapping my arms—at least for me is was. Take this test: Can you write a letter to someone without having any internal dialogue? Well, writing software is much harder because the writing has to occur precisely in a certain order and there can be zero mistakes in it. Whenever I was “block heading,” there would be no internal dialogue—only silence. My head was like a block of wood. Even worse, when I had pushed and exceeded limits to the point that block heading occurred, it meant a penalty of about a week for my brain to recover! All I could do was to take time off and rest—for at least a week! My career was untenable. It is virtually impossible to find a part-time software developer position. More consistency is demanded from the industry than my part-time hours with occasional week-long absences could command. By October of 2001 I was laid off. Nothing personal, all the contractors happened to get laid off. It’s just that I was probably overdue because I could barely contribute anymore. I was thankful to be laid off. I’ve not had a software development job since, although my love for creating software products still remains. There’s another observation here I can pass on, plus my hypothesis. The main mental processes that were impacted were the ones I used in software development. Any kind of work that uses these processes is out of the question except in limited fashion, such as managerial work which requires an understanding of work but does not require you to actually do much of it. The mental modeling, maintaining state, memory, technical learning, etc., are what I am talking about. Consider this possibility. Suppose you have a pump house that has ten pumps for pumping water at variable rates. All the pumps have the same capacity but some are used at high levels and some at low. Some pumps are running at maximum capacity and almost continuously. Now, you get some bad gasoline with some sort of impurity in it. Months or years go by before you realize it. Which pumps do you suppose are going to be damaged the most? Surely it would be the pumps that were running at high capacity and for long hours. Perhaps the same is true with the brain—which is a biochemical device. Those processes that were the money makers were the ones with high capacity and high hour utilization. I suspect that if processes related to writing or playing music or what-have-you were in play during this time of progression, that it would be those cognitive aspects most impacted by the disease process. You may even be experiencing the same process at work in your life—although it may be different cognitive processes that are impacted. This may account for some of the variability that makes it so baffling to doctors. Getting back to the doctors, of course I was desperate for help, and sought out these esteemed men and women of science. Some of them thought that I had mental or emotional problems. They would do their standard blood tests, which of course showed nothing, and since I looked healthy in all respects, could only conclude that I was a hypochondriac with emotional problems who simply did not want to work. The brain, however, is too complex and cognition too subtle to be evaluated by such crude tests! At this time I was making $60 per hour as a contractor. After being laid off of course my quality of life declined. I could only find jobs that paid $6 to $15 per hour, and could only work part-time at them even though they were not jobs that were mentally difficult. For example, I drove a bus for a senior center, and taught people how to use software applications at a computer store. Even though the serious demands of mental work were removed, my mental situation continued to decline. I began to regularly sprain my ankles—which was extremely painful. After a few months of this I was reduced to wearing ankle braces on both ankles 24/7. My walking was changing, never mind my running. I had been a runner, but no longer could run. Not just for fear of re-injuring my ankles, but because I could not move my legs right. They were becoming like blocks of wood too, stiff and lifeless. The muscles felt like they were continuously contracted and conflicting with each other. It was almost painful, and was certainly uncomfortable. When I walked, I had to throw my legs forward from the hips, something akin to a polio-style walk. My physical health was declining. I had been an extreme roller-blader, being pulled around town by my wolf-dog. But a crash occurred, and in retrospect I realize now it was because I had lost my balance, becoming stiff and uncoordinated. My neck was injured and the insurance company tortured me by not approving surgery for six months to see if it would magically get better on its own. It did not, and the six months of pain depressed me physically, requiring much rest. After the surgery, there was concern because my oxygen blood levels were too low because of shallow breathing. For a period I had to consciously concentrate on my breathing to make it deeper and keep oxygen levels up. I wisely sold my motorcycle, realizing that I no longer had the necessary balance to be safe on it. My mental processes were now starting to decline quickly, and my intelligence was also being affected. My memory was particularly impacted, in several specific areas. I went to a renowned neurologist at the University of Colorado Medical Research Center in Denver. I told him whatever it was had affected both my central and peripheral nervous systems. He scoffed at such a thought, and informed me that it was next to impossible. I said, “What about mercury poisoning, doesn’t that affect both?” He conceded that it did, but—for reasons I probably was not smart enough to understand—it was virtually unheard of to have a disease that affects both. He did seem to think I almost had a hereditary disease that causes “hammer toes” and can lead to ankle spraining. By “almost”, I mean that he conceded that I had the symptoms but not to the necessary degree. Another neurologist found something of great interest. He hooked me up to a device that provided me with repeated electric shocks and he measured how much of the electricity made it to the feet, plus seemed to enjoy watching me jump. Not very much of the electricity made it to the feet. There was acute poly-neuropathy. This means a disease of multiple nerves and at an extreme level. The nerve signals were not making it to the feet. That is why my legs weren’t working right and I was twisting my ankles. He did not check the arms but presumably they were the same because there was no autonomic nerve response reaching the nerve center when he tested me with the little rubber hammers. At this point I turned to the Internet and did a search of diseases that cause problems to central and peripheral nervous system which have poly-neuropathy as a symptom. It was a short list of four or five and I cannot really remember the list. Lyme disease was on the list, as was celiac disease, and a couple of other well-known diseases like Parkinson’s and multiple sclerosis. I went to my family doctor and told him these findings. He ordered more tests—three of which were for celiac disease. The results were: one was a high positive; one was borderline negative; one was completely normal. I instantly went on the gluten-free diet on hearing the news and could not be persuaded to go off it a few weeks later to do a gluten challenge and biopsy. So, they did not officially diagnose it as celiac disease, but I stuck to a strict gluten-free diet for two years. Over the following one and a half years I saw steady improvement. There was an immediate improvement in gastrointestinal health and mental processes. There was a gradual improvement in my legs. There was no improvement in mental capacity, but the progression seemed to have stopped and that itself was a huge improvement. By December of last year I was doing a lot of running—about five miles a week, and this year I am on my way to the best Bolder Boulder 10K race ever. My gluten-free diet was only getting stricter. No MSG, no artificial flavors or colors, and I have also excluded sugar. There have been suggestions that candida albicans (yeast) has a protein in its cell wall that is identical to gluten. The implication is that having yeast in your system is the same as having gluten. The yeast likes sugar—and to help starve it one should not consume sugar. Recently something happened, and I don’t know its exact cause. I quit running for a break and to enjoy the holidays—and have yet to make it back. My health started to decline again! My physical vigor gradually was being reduced. The polio walk was back. I was getting whacked regularly by what I called “stealth gluten attacks”. A stealth gluten attack is where I must have ingested gluten without knowing it, from cross-contamination, mislabeling, etc. These attacks were characterized by either or both of the following: gastrointestinal problems or neurological problems. The gastrointestinal problems were generally “soft-serve ice cream” consistency problems but in the last ten days it was acute diarrhea returning to my life. The neurological problems mainly impacted my legs and/or caused reduced mental acuity. Mental acuity has to do with cognition, and it was generally like taking a stupid pill. My memory would greatly diminish so that yesterday eluded me, and only mundane daily activities were possible. Forget high-level activities such as writing, or creating, or planning a project. By now I was virtually not eating out at all, and virtually not eating any processed foods. My diet was as strict as humanly possible. Plus, I was taking a good mega vitamin with mega doses of B-6 and B-12. So, the acute diarrhea came back and would not go away. My Bolder Boulder was a long and painful walk with zero running. I finished with my worst time ever. I have considered the possibility that there may be something else more serious going on like colon cancer, and have scheduled a colonoscopy. Here is a hypothesis as to what may be going on. My mother had colon cancer. Celiac disease is very hard on the colon—it puts a lot of added wear and tear on it. Further, something I suspect is that the damage to my nervous systems has made it more “fragile”. By fragile I mean not robust. I suspect that even without gluten, small upsets or stresses to the system could cause it to fail or behave as if gluten were present. Put another way, one’s gut can overcome the effects of the damage to some degree when things are going well, but the gut’s of many celiacs cannot maintain proper operation when any additional stressors are present. For many their guts will always be more fragile and require more TLC. If there is no cancer, then I am thrown back into the unknown. What could be going on? At any rate, I should tell you that just four days ago I went completely off of my gluten-free diet (which I do not recommend to anyone who has celiac disease). Here’s how my reasoning went. I went through hell the last ten days. Crapping my brains out and going to the emergency room twice, once by ambulance because I was too weak to drive there. Who knows how much money all that is going to cost me? I cannot express how every acute attack felt. I’m a smart guy, and used to make a good living from being smart and working hard. But every attack—maybe this will ring true for you too—every attack was like my life force was rushing out of me. I mean, it was far worse than merely having cramps and enduring the humiliation. For me, it would have felt the same if a pint of blood were rushing out of me—the dizziness, the loss of vitality or life force. It was like a stupid pill injection directly into a vein. Like the total ruin of my life, the stripping from me of my gift—with each attack. So, my reasoning was something to the effect of, “Damn it, my life is terrible, and I’m still suffering from the celiac-symptoms while on my “perfect” diet. If I’m going to suffer, why am I starving myself of all of those simple pleasures in life?” I went out and had pancakes, some Wendy’s burgers, a no-sugar-added blueberry pie—all the things I gave up two years ago. And guess what? I don’t really feel any worse for it! I do feel it a bit in my legs today, but from what I have been seeing of late, probably would be feeling it in my legs anyway if had not eaten any of that! So what is the moral here? Well, celiac disease is a complex and only partly-understood disease. I may have it and I may not. I may have celiac disease and something else! It may be the same situation for you too. It is particularly frustrating for me because I consider myself something of a healer—yet efforts for my own self are less than satisfactory. I had such high hopes for my diet—and my life, for that matter—and hopes that the gluten-free diet had fixed my problem, and would reverse much of the damage. It did for a while, but no longer seems to be working, and I don’t know why. If the colonoscopy comes back for cancer—then that would fit into my model, and I would go back on the diet. But I certainly don’t want to endure the harness of a gluten-free diet if I don’t have to. And, by the way, I have decided to get a biopsy and consider this time period a voluntary gluten challenge. I hope my story can somehow help you and yours. One thing I have learned through all of this is that we have to take responsibility for our own health—that much is clear. Do the research yourself, and have the discipline and guts to take the actions that your findings indicate need to be taken. Accept what the facts tell you. Remain flexible and willing to modify your position as the facts dictate. Remember, the doctors work for you and you pay them—you control them. You have to be in charge. Good luck and good health to you all. If I may be of assistance to you, informational or otherwise, feel free to contact me.

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  7. Celiac.com 12/31/2019 - Celiac.com has done a number of stories on the major changes taking place as colleges and universities across the country move toward serving gluten-free and allergen-free foods at their campus eateries. In the latest chapter of that story, the University of North Texas is opening what they say is the first in the state to offer food free of gluten, along with seven other most common food allergens. All food at the cafeteria, called Kitchen West, is free of the “big eight” ingredients that trigger most food allergies. These ingredients are wheat, milk, eggs, peanuts, soy, tree nuts, fish and shellfish. According to the nonprofit group, Food Allergy Research and Education, 32 million Americans suffer from food allergies or intolerances. Symptoms can range from mild itching to throat swelling and difficulty breathing. In rare cases, a food allergies can be deadly. At first, Kitchen West manager Mike Falk feared everything made here would turn bland, but he says the flavor of the meals has not suffered, just changed. "In some things, they may taste a little of the difference, the cheese, because it’s plant based," Falk said. "When we make our gravies, you’re going to have rice milk or plant-based cream...but it’s still got a great flavor profile. Nothing leaves till every cook in here has tasted the food. If it’s not perfect, it don’t go out.” Chef Rudy Vasquez says the challenge is to offer great tasting food without traditional ingredients. “Ultimately, we’re culinarians," he said. "We’re chefs. So the idea is taking food, making it outstanding minus these ingredients." Kudos to University of North Texas for joining the growing movement to make gluten-free and allergen-free foods available to students with food allergies and intolerances. Read more at texastribune.org.
  8. Hey everybody. Im new to this site, but have been diagnosed with celiac for about 2 & a half years. This fall i will be attending UCSB (class of 2019 wooo); I just received my acceptance this month. I was wondering if there are any celiacs who attend UCSB out there ? If so contact me I would like to know others like me. Im nervous for how my dining experience will be there. Also, any celiacs in SB area ? I would like to know of all the local glisten free friendly spots and good places to shop.
  9. Celiac.com 04/17/2019 - Hundreds sign petition calling for dining reform at Hofstra. The petition stems from the experience of junior marketing major Sarah Peres, who has celiac disease. Peres began the petition after receiving a salad with wheat croutons on it. First, she was mildly upset, but then she turned toward action with her petition. Peres says that she is tired of feeling hungry and frustrated whenever she is in the dining halls at Hofstra, and that she hopes to make a change in campus' food policy. “It is almost as if Hofstra would rather us starve than be able to eat a safely prepared gluten-free meal,” Peres said in her petition. Her petition, titled “More gluten-free, allergy-free, and dietary restriction food options at Hofstra University,” exposed serious flaws in the dining hall policies. Her efforts have been met with support from more than 500 concerned students, parents and community members. Lisa Ospitale, the District Marketing Director of Campus Dining by Compass Group, said that available options are based on sales, sales history, and requests from the overall community population. Basing food offerings on sales and demand is fine, but schools still have responsibilities under the ADA to offer options for students with food allergies and sensitivities. That means adequate training and policies to ensure student well-being. Speaking of the school’s current allergen-friendly dining area, Ospitale says that the school should “offer G8 in the Student Center, because it is an area that is separate from other areas creating a safe location for those with allergies to eat.” Peres feels that Hofstra still has a ways to go. “There’s a lot of work that needs to be done,” she says. They need to have a second kitchen…They need to educate their staff more. If they don’t have a separate kitchen, then they need to clean their utensils and have separate utensils for everything,” Peres added. Stay tuned for more on this and other stories about gluten-free and allergen-free food options at colleges and universities. What do you think? Do colleges and universities need to do more in general to accommodate students with food allergies? Share your thoughts below. Read more at The Hofstra Chronicle
  10. Celiac.com 04/25/2019 - In the last few years, we’ve run a bunch of stories about colleges and universities making big changes to their dining services to accommodate gluten-free students. College Students Hungry for Gluten-Free Meals But, for all of the improvements in the last few years, getting a gluten-free meal at a college campus can still be a challenge. At too many colleges, students still struggle to find easy, reliable, nutritious gluten-free meals, even though research shows that students are hungry for gluten-free meals. Celiac Students Push for Gluten-Free Food In some cases, students with food allergies feel they are being treated like second-class citizens. A number of prominent legal challenges have resulted in agreements by some colleges to improve their food offerings for students with food allergies and gluten intolerance. A number of universities have been forced to settle claims brought under the Americans with Disabilities Act (ADA), including Lesley University, and Rider University. UCLA is the latest college to come under fire. A recent complaint alleges that many of UCLA Dining Services’ dishes contain gluten, and even those that do not are usually made in kitchens with gluten contaminants, making cross contamination likely. UCLA Dining Services says that the school’s gluten-free pantries contain toasters, microwaves and certified gluten-free dishes. Onerous Rules for Gluten-Free Students Gluten-free students say the dining halls provide allergen information, and note which foods contain wheat, but they lack comprehensive gluten information. They also enforce arcane rules that make gluten-free students jump through hoops. For example, before students can access the gluten-free pantries in De Neve dining hall and Bruin Plate, they must contact the Center for Accessible Education and fill out an extensive form. The basic complaint goes like this: By offering unequal access to high-quality campus food, UCLA is discriminating against students with gluten intolerance and celiac disease. As it stands, these students pay the same fees for others do for a meal plan, but they get unequal options. Additional information about the ADA can be found at
  11. Celiac.com 04/10/2019 - With more universities under pressure to provide for students with food allergies and sensitivities, it’s little wonder that students who feel that schools are falling short are pressing the matter legally. That often means filing a complaint under the Americans with Disabilities Act (ADA) to prompt a settlement. Most recently, Rider University agreed to make changes to its dining options to accommodate students with food allergy-related disabilities after a former student filed a complaint claiming violations of the ADA, U.S. Attorney Craig Carpenito announced. The actions were the result of a complaint by a former student with celiac disease, who claimed the University had failed to make reasonable accommodations. The changes came after the U.S. Attorney's Office found that Rider failed to create “reasonable policies, practices, and procedures for students with food allergy-related disabilities and failed to adequately train its staff on appropriate policies for accommodating individuals with food allergies," Carpenito said. On the positive side, Carpenito said that, from the onset, “Rider University has worked cooperatively to develop and amend its policies and practices to comply with the ADA." Under the agreement Rider University will create its own policies for students with food allergy-related disabilities, rather than relying on third-party food service vendors. Rider will create dedicated allergen-free food preparation areas in its dining facilities, and employ a full-time dietician to address food allergy-related disability issues. Lastly, Rider will create a "pre-order" option for students with food allergies. Rider spokeswoman, Kristine Brown, says that the school has gone beyond the terms of the agreement to open a new, allergen-free food-preparation station that will serve food free of the eight major food allergens – peanuts, tree nuts, fish, shellfish, milk, eggs, wheat and soy. The food at the station is also gluten-free, Brown said. Anyone who believes they have been wrongly discriminated against may file a complaint with the U.S Attorney's Office at justice.gov/usao-nj/civil-rights-enforcement/complaint or call the U.S. Attorney's Office's Civil Rights Complaint Hotline at 855-281-3339. Additional information about the ADA can be found at ada.gov, or by calling the Department of Justice's toll-free information line at 800-514-0301 and 800-514-0383 (TDD). Read more at Patch.com
  12. Hello everyone! My mom recommended this site and I already feel comforted and not insane anymore reading what you guys have said about your experiences... so let me introduce you to my hell. So I was diagnosed with a gluten allergy in 7th grade and completely ignored it... not even knowing what gluten was. For example, one year my friends got me a huge box with 48 packs of pop tarts inside and I ate every single one in about a month. Let's just say I'm a pig. I always took pride in myself for being able to eat like a monster and still be skinny and an amazing athlete. I was an excellent swimmer and always went to States and Nationals with my school team, mind you while not being on year round teams at all. I think it was 2 years ago, yes, April 22, 2016, the doctor told my mom and I and that I have Crohn's disease and that I need to go on drugs immediately. Of course I was in denial for the next 6 months and still am to some degree and kept eating gluten in sadness, fear and denial. I went on Imuran for about 3 1/2 months but of course, the lovely teen that I am I didn't take many of the pills. My mom and I "doctor shopped" a lot because she has always been into the natural route and I love and trust her fully so I listened to her. I had a colonoscopy done and didn't eat much of anything. I remember there was a period of maybe a month where all I could keep in was white rice with butter. It felt like candy I'm not kidding. Anyways, we bounced around from 4 different doctors till we finally found an integrative medicine doctor who was willing to help and was certain he could heal me. I was finally ready to accept Crohn's and do what I could to heal myself naturally. I'd seen too many documentaries on our current food (What the Health and Supersize Me for example) and read too much online about the effects of long term high class drugs--the biologics like Humira etc. and was scared that my little body would't be able to handle it so why not try the natural route. So my current doctor did blood work and collected stool--as most do, and it came back that I was severely allergic to 60 out of the main 61 types of gluten or whatever the number is...I was a rare case for him and very severe. I also presented allergies to rice, eggs, most meats--I can eat cooked chicken and pork , allergic to most vegetables and most fruits, and seafood--I can have raw and cooked salmon, cooked sea bass, trout and raw tuna. So now I am left with not many options and a million supplements to take. So I have some questions for anyone willing to help me... 1) Does anyone else have severe food allergies like me and can you make any suggestions for recipes? I take SeaCure--a fish protein supplement in between meals but I need some protein to eat! I love to eat and have already lost yet another pound because I am just not getting enough nutrients even though they are gluten free and safe foods. 2) How long till my hair will get thick and beautiful again?? I read that Imran affects hair and makes you lose it and thin it out...how long will it take to heal that?? 3) My skin, especially my hands crack really badly and the lines are white with rawness and dryness. Help me! I use Palmer's Coconut Oil Formula which is gluten-free and because I can have coconuts. Anyone have any other good recommendations for gluten-free lotions? My hands are painful! 4) Has anyone been so severe like me where you haven't been pregnant but have hemorrhoids on the outside of your butt?? Super weird and uncomfortable...Have they ever gone back in? Also, what should I do to relieve the burning sensation they give me? Or that area in general? 5) I am only 19 but long to have a family one day and lots of children. If I healed myself by the time I was let's say 26, do you think I could have kids?? 6) Speaking of kids, I haven't had my period in over two years. When should I expect that to come back? 7) Does anyone else crack their hands, neck, fingers, back, knees, or toes? I do and I'm wondering if that could be related to joint/skeletal discomfort.. 8) When will my irritability go away? I used to be the happiest person on earth and never cursed but now it seems like it's all I do. I hate feeling this way!! 9) Do you have any recommendations like meal prepping or anything to help me? I am in college and have no time to do anything already...Have any fast and easy meals to make that will last the weekdays? 10) I have talked your ears off so I am so thankful if any of you read this far. I appreciate any advice and am so thankful for this website!! I attached my the list of foods that I can and cannot eat if any of you can make recipe suggestions off of the green and yellow foods. Yellows can be tried once a week or every few days if I can tolerate them. Otherwise they go on the red list--which are no-no foods. Thank you so much!! List of Food.docx
  13. I'm a college kid new to the gluten free diet and need some recommendations on good baking kits. I used to just buy brownie and cookie mix but its hard for me to find a good quick fix for parties etc.
  14. Celiac.com 08/24/2017 - Despite the proliferation of gluten-free and other alternative dining options at many colleges across America, students on some campuses are feeling left behind. While many schools have worked to create dedicated gluten- and allergen-free dining space, a number of colleges and university seem to be lagging. For students on many campuses, the gluten-free revolution can't come fast enough. Recent stories about gluten-free dining halls have become common. Kent State and Cornell establishing the countries first certified gluten-free college eatery in the U.Michaela Abel, a senior with celiac disease was forced to cancel her meal plan during her sophomore year due to a lack of gluten-free options at Seattle U's main cafeteria, Cherry Street Market. For Abel, eating gluten-free is a necessity, not a choice. The school does attempt to offer gluten-free options, but at the end of the day, couldn't maintain consistent gluten-free conditions, which meant Abel got sick a lot, and eventually had to cancel her meal plan. Abel says she is fortunate to have a friend who offered her the use of a kitchen. Meal purveyor Bon Appetit caters six different campus eateries, and says all locations are set up to offer meals and snacks that meet a range of dietary needs, including at least one vegan, vegetarian, or gluten-free option at all locations. Seattle University really doesn't try to hide their problem. Jay Payne, the General Manager of Bon Appetit at Seattle U, admits that conditions in on-campus kitchens sometimes make it difficult to ensure that food is not cross-contaminated. They are basically saying that it is difficult, so they haven't done it. Beyond that, those in charge largely offered up platitudes about how managers must take training modules that include gluten-free protocols. But, if the University fails to provide a suitable environment in which to employ those protocols, how are the students supposed to benefit? What some schools seem to get better than others is that providing gluten-free dining solutions to students is an issue of addressing disabilities, not catering to a dietary fad. The schools making the most progress seem to be the schools that understand the importance of the issue, and dedicating resources to solving it. Is access to gluten-free food a factor in choosing a college for you, a family member or a friend?
  15. Celiac.com 07/04/2017 - Once upon a time, maintaining a gluten-free diet was a challenge, especially for college kids. In many ways, it still is, as college students face numerous challenges that others do not. However, things are changing, and much of that change is being driven by colleges and universities seeking to better serve their students with food sensitivities and allergies. More and more, colleges in America are doing more to step up their food services for their students with food allergies and sensitivities. Cornell University has quietly worked to phase gluten out of its main dining hall. For the last several years, students and others have been enjoying various gluten-free meals at Risley Dining Room without fanfare. From rice noodles at stir-fry station, to gluten-free flour in the brownies and biscuits. A recent gluten-free facility certification from Kitchens with Confidence, allowed Cornell to re-introduce Risley Dining as a 100% gluten-free, tree-nut-free, and peanut-free kitchen. In 2016, Kent State University became the first university in the country to feature an entirely gluten-free dining hall on campus. The move to convert Kent State's Prentice Café to gluten-free facility has helped the university emerge as a leader in gluten-free campus food services. Meanwhile, out west, Mills College is working hard to make sure the meals are good to eat and good for the planet. Their dining facility serves local and organic ingredients as much as possible, and prepare food from scratch in small batches to keep dishes fresh and healthy. Mills' website describes their food as "fresh, locally sourced, and delicious." Food and drink website the Daily Meal regularly lists Mills in its 75 Best Colleges for Food in America, while the Princeton Review consistently names Mills as one of the greenest colleges in the nation. Other colleges and universities that earn high gluten-free food marks are Baylor University, Tennessee University, Georgetown University, Oregon State, Bard College, University of Wisconsin Madison, Southern Methodist University, University of Arizona, Ithaca College,Texas A&M, University of Notre Dame, University of New Hampshire, SUNY Potsdam, and Tufts University. Source: thecampanil.com
  16. Celiac.com 01/24/2017 - Coming from homes where gluten-free food is abundant and taken for granted, many college students struggle with maintaining their diets during their time on campus. That struggle is the focus of numerous efforts by campuses nationwide to provide solid, reliable and abundant gluten-free food options for their students. At a place like SMU, that can include kitchen dining halls that serve gluten-free foods, or gluten-free pantry in Umphrey Lee. To help students be more conscious about their food choices SMU posts the daily menus on its website, along with nutritional facts for each item. There are different icons such as Eat Well, Fat Free, Low Sodium, Vegetarian, and Vegan, but as yet, no Gluten-Free icon. SMU does offer students access to a campus dietitian, who can help them figure out how to eat a balanced diet on campus, and grant them access to the gluten-free pantry or help in special cases. Read more at: smudailycampus.com.
  17. At the start of the 2016 academic year, Kent State University becomes the first university in the country to feature an entirely gluten-free dining hall on campus. Kent State restructured Prentice Café after administrators noticed that the number of students arriving on campus with gluten intolerance was rising each year. The new dining facility will meet the ever-increasing demand for gluten-free foods. An estimated 3 million Americans suffer from celiac disease, a genetic autoimmune disorder that affects the digestive process. When a person who has celiac disease consumes gluten, the individual’s immune system attacks the small intestine and inhibits the body’s ability to absorb important nutrients. Gluten is a protein found in wheat, rye and barley. It is essential for those with celiac disease and sensitivity to gluten to avoid products containing these ingredients. Some individuals who have not been diagnosed with an allergy or sensitivity to gluten also choose to restrict their gluten intake as a personal preference. Until recently, however, it has often been difficult to find suitable gluten-free food options, especially when dining away from home. Kent State aims to make college life easier for students who need or prefer gluten-free foods. At Prentice Café, all menu items are gluten-free. Although many campuses offer gluten-free products and some even offer gluten-free stations in their dining halls, Kent State is the first campus to offer an entire dining hall that is certified gluten-free. "Students’ needs have always been our top priority," said Rich Roldan, director of university dining services at Kent State. "Students have enough to worry about - they should not havve to worry about their food being safe to eat. It is important they can eat in a safe environment, which is why we decided to make Prentice Café a gluten-free dining location." Prentice Café earned certification from the Gluten-Free Food Services Certification Program, a food safety program offered through the Gluten Intolerance Group. The Gluten Intolerance Group is a nonprofit organization dedicated to empowering the gluten-free community through consumer support, advocacy and education. Although gluten intolerance has gained attention in recent years, it can still be challenging to address the needs of students who have celiac disease or sensitivity to gluten. One issue is students’ reluctance to self-identify as gluten intolerant. Students are sometimes self-conscious about special dietary needs and often prefer not to feel singled out when dining on campus. This was something administrators considered when developing Prentice Café. "It’s important for students who have celiac disease or gluten intolerance to be able to have a safe location where they can go and not have to worry," explained Megan Brzuski, Kent State’s dining services dietitian. "There are many different menu items and options available for students to choose from at Prentice Café." Anyone is welcome to dine at Prentice Café, which is open Monday through Thursday from 8 a.m. to 8 p.m. and on Fridays from 8 a.m. to 6 p.m. In addition to every item being gluten-free, the menu also features a variety of vegan and vegetarian dishes, as well as foods that support a healthy lifestyle. The café accepts meal plans, cash and credit cards. Prentice Café opened on Aug. 29, the first day of the fall semester. A grand opening celebration will be held on Sept. 7 from 11 a.m. to 1 p.m. Students, faculty, staff and all members of the Kent State community are invited to attend the event, which will include opportunities to sample items, as well as educational displays and prizes. The Gluten-Free Food Service Certification Program, a program of the Gluten Intolerance Group, is a proven model of established best practices for food service establishments offering gluten-free options. Certifications and protocols are customized to the specific needs of each food service establishment who works with the Gluten-Free Food Service Certification Program, including considered factors such as facility size, number of locations and the type of food establishment. For more information about the Gluten-Free Food Service Certification program, visit www.gffoodservice.org. For more information about Kent State’s Dining Services, visit www.kent.edu/dining.
  18. Celiac.com 02/15/2012 - At the American College of Gastroenterology (ACG) 2011 Annual Scientific Meeting held in Washington, DC, Caris Diagnostics, a leader in anatomic pathology services, presented 15 abstracts highlighting new findings that reflect and expand Caris' commitment to gastrointestinal disease research. Highlights from the presentation include two studies, in particular. The first study, "High Prevalence of Celiac Disease in Women With Young Onset Collagenous Colitis," found that young women with collagenous colitis are eight times more likely than the general population to have celiac disease. That study was authored by Ahmed Bedeir, MD, Bhaskar Ganguly, and Mukunda Ray, MD, PhD. As Dr. Bedeir's finding is gleaned from the largest series of young patients with collagenous colitis ever reported, the study team recommends that women age 40 or younger who have a diagnosis of collagenous colitis also undergo an EGD with duodenal biopsies to exclude concurrent celiac disease. The second study, "Seasonal Patterns in Eosinophilic Esophagitis: An Analysis by Month of Diagnosis and Month of Birth," showed that, contrary to previous suggestions derived from smaller series, there was no evidence of monthly or seasonal variation even within known regions with diverse climates among our 10,000 patients with eosinophilic esophagitis. That study was authored by Jennifer M. Hurrell, DO, Amnon Sonnenberg, MD, and Robert M. Genta, MD, FACG. Regarding Caris' commitment to gastrointestinal disease research, Richard H. Lash, MD, Chief Medical Officer for Caris says that the "establishment of the Caris Research Institute as a structure for promoting and carrying out research has again generated a strong presence at the annual ACG meeting in Washington, D.C," adding that Caris remains "committed to leveraging our tremendous database and academic talent to answer important questions in the field of gastroenterology and are honored to have the opportunity to present our findings at ACG 2011." Source: http://www.carislifesciences.com/news/caris-diagnostics-presents-research-at-2011-annual-meeting-of-the-american-college-of-gastroenterology/
  19. Celiac.com 06/13/2008 - Students embarking on the college path often ride a roller coaster between sheer unadulterated excitement and deep-in-the-stomach dread of meeting new people and challenges. For the gluten free college student, a whole world of eating choices will await them in all sorts of different social situations. It is a new cornucopia of responsible choice. Perhaps the first challenge will be establishing a relationship with the people who manage the food services on campus. Although public understanding of Celiac disease and gluten intolerance are on the fast track, the level of training for gluten free food service is still on the slow track. A thorough understanding on the part of food management usually comes through one or more managers having a relative with the condition. Liability issues still concern corporate management of food service. Until the term gluten-free is clearly defined through FDA labeling laws, many companies are hesitant to establish true gluten free programs. After 30 years in food service, I can personally attest that most people in the food service profession want to provide good and healthy service to their customers. Many managers work much more than the typical 40 hour work week in just that endeavor. Making customers happy is an integral part of being in the hospitality industry. However, the biggest problem presented by the gluten free dilemma is the widespread contamination of wheat in products where it naturally should not be. The processed food additives in most commercial mixes and flavorings are a huge roadblock to immediate implementation of gluten free programs. Manufacturers are getting the message that customers want gluten free products and will provide them for commercial clients in time. Working with food service on cross contamination issues should be a pleasant experience. However, it will be a continual learning process for both food service management and the gluten free student. Campus food service is one of the primary employers for students on, or near, college campuses. Flexible hours and close location form a workforce that is beneficial for both students and employer. The temporary nature of food service staff may result in a different person on a food station much more often than would happen in a restaurant. The server may just be starting their full round of training and may not be knowledgeable in gluten free food handling. The gluten free student will have to be vigilant about cross contamination and talk frequently with the food service management. They will also need to have patience in working with service and cooking staff so that all may learn and benefit. The term “gluten free ambassador” is descriptive of being on the front line of changing how food is prepared and served for all gluten free students on college campuses. Just remember, college food service wants you as a customer. They will try to meet your needs and will learn along with you. Another opportunity for education and learning interpersonal skills will be with your roommate. I have never seen a spacious dorm room. The high value of real estate on most college campuses extends to the dorm rooms as well. There will not be a lot of room for foods or duplicate cooking appliances for cross contamination purposes. You should plan to discuss your needs well in advance with the University Department responsible for housing. The new college student will be presented with daily opportunities to go off the gluten free diet. However, the biggest temptation will be the variety of foods available to you in the college cafeteria. Seeing gluten-laden foods for the first time (for some students) can be a powerful draw to experiment and experience. It would be wise to create an action plan to prevent lapses into the gluten-filled world. Knowing that you have gluten free foods available in your dorm room or apartment to curb a snack attack is essential. You must be firm in your mind that your food choices are the same as any other person – you just actively choose the gluten free items. The college experience is a time of tremendous personal growth. It is also a time of great learning and life long friendships that shouldn’t be sidetracked by illness. Gluten free students will continually test and create new facets of a lifestyle that is only beginning to be felt on most campuses. Plan ahead and carry patience in your back pocket.
  20. Columbia Genome Center at Columbia University College of Physicians and Surgeons, New York, NY: The Center is looking for families who have more than one member affected with Celiac Disease, to participate in a genetic research study. Information about the study is included below. All inquiries should be made to the Genetic Coordinator, Michele Pallai, at (203) 438-3582 or email: pallai@ibm.net. The Columbia Genome Center is sponsoring a research program at the Columbia University College of Physicians and Surgeons to identify the gene responsible for Celiac Disease. Professor of Genetics and Development, T. Conrad Gilliam, renowned for mapping the genes responsible for Wilson disease and spinal muscular atrophy, is leading the investigation. In addition to his own research staff, Professor Gilliam has access to all of the resources of the Columbia Genome Center for ancillary support of this project. Role of Families with Celiac Disease: The key to this type of study is the participation of families in which there are at least two family members affected with Celiac Disease. Participation of unaffected, as well as affected members may be needed. Those individuals who consent to participate will be asked to provide a sample of blood (20cc) for DNA analysis and give permission for release of their diagnostic records for review by Dr. Peter Green, Clinical Professor of Medicine. Blood collection can be done through a physicians office or a blood drawing laboratory. Participants will be provided with a blood drawing kit. The project will cover the costs of drawing the sample and its shipment. Guidance will be provided by the Genetic Coordinator, Michele Pallai. Who can participate in the study? Anyone representing a family with two family members affected with Celiac Disease can participate. Why should I participate? The involvement of multiple families will best enable the identification of the genetic cause of Celiac Disease. It is anticipated that this identification will lead to earlier diagnosis and effective treatment. What will I have to do? You will need to donate a sample of blood and release your diagnostic records. Any incurred costs will be reimbursed. All interested individuals should contact the Genetic Coordinator, Michele Pallai, at (203) 438-3582 or email: pallai@ibm.net.
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