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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 FREE Celiac.com email alerts   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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Glutened In A Small Dose?
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3 posts in this topic

Wondering how many here would have any symptoms if glutened in a small dose, when otherwize maintaining a gluten free diet?

For an example, you ate some chicken that you found out later was prepaired with a little bit of soy sause.

or maybe a salad dressing had some malt vinegar in it?

In other words are some of us more sensitive to gluten than others? Or are there minor or no symptoms

after a small dose of gluten?

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First, there are no degrees of celiac.

Some people may react to it and some may not but in both cases the damage is being done even with that small amount of gluten.

I get very bad reactions even to the smallest amount but I know people that don't have any symptoms. You have celiac or you don't and if you have it you have to be 100% gluten free.

The things you are describing from contamination like chicken prepared in soy sauce, etc will cause damage...whether you feel it or not.

Hope this clears some things up for you.

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