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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

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I have pretty much given up eating out and make my own foods. I have a question out of curiosity. When you buy things like marinara sauce, or the like, do you only buy things that are labeled gluten-free? when checking the label, if there doesn't appear to be any offending ingredients, would you buy it? Spaghetti sauce was on sale at my store, buy one get one free, and the ingredients looked fine, but it didn't say gluten-free on the label.

 

Just wondering what others do. Thanks.

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I just read the ingredients.  We like Newman's Marinara.

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thanks Karen. I guess what started confusing me was the stuff that is labeled with info like "made in a facility that also processed wheat" and other labeling like that.

 

my husband saw Muellers pasta gluten-free  and wanted to get it for me. when I read the label it says made in a facility...... so I didn't get it. he said just try it and see if you get sick. he means well.

 

so you go strictly by ingredients. thanks

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I make everything from scratch with fresh ingredients. I am super sensitive though.  

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I made marinara with canned tomatoes and spices. :)
But no, I do not look for gluten-free on the label.  I simply read the ingredient list very carefully.

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thanks Karen. I guess what started confusing me was the stuff that is labeled with info like "made in a facility that also processed wheat" and other labeling like that.

 

my husband saw Muellers pasta gluten-free  and wanted to get it for me. when I read the label it says made in a facility...... so I didn't get it. he said just try it and see if you get sick. he means well.

 

so you go strictly by ingredients. thanks

 

Shared facility, maybe , maybe not.  Lots of things are made in a "shared facility" and you would never know.  They don't have to tell you.  Shared machines makes me think twice.  For me, it depends on what the item is.  Something floury, like pasta, I might not take a chance on.  Seems like it would be harder to clean the machines than a pasta sauce machine. 

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I look at shared facilities this way: You mentioned a husband. Does he have any regular bread in the kitchen? If so, you have shared facilities. Do you use the same pans to cook in? If so, you have shared equipment. I am not a super-sensitive, so I don't worry about shared facilities, but I do consider how hard a specific substance would be to clean off a machine in the case of shared equipment.

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mbrookes, my kitchen is gluten free, no shared equipment here. if husband wants gluten, he goes out and gets it. my family is great about that.

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