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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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um your son is the cutest thing that i have EVER seen

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um your son is the cutest thing that i have EVER seen

Wow! Thanks!!

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i was just telling you what i was told when i talked to them......i never claim to be an expert it's a pretty normal occurance for me to be wrong..i've not had a reaction with the activia and i only ate it to give it a try....sorry for being wrong...glad that you set me straight! :blink: yogourt isn't my favorite anway ha, so i don't eat it much :P

although, you aren't the only one who has called so the whole "it was me on the phone remember" and the "i do know what i'm talking about on this" kinda isn't necessary, i was by no means calling you a liar or saying what you were saying was incorrect nor implying that you didn't know what you were talking about....just saying that my experience when i phoned them was a different one.

I didn't mean to seem like I was attacking its just I've contacted Tons and Tons of companies....go through my old messages because I've posted most of the replys under "Product Updates." I'm sorry if you took it that way.

BTW...lets not all forget there is more then just WHEAT we have to be concerned about....Rye, Barley, most oats and a huge list of ingrediants derived from those products that don't even sound like those things can be in them. Plus there is a lot of celiacs who don't even feel it when they are being glutened...like the family members who have no symptoms but still test positive for celiac. It doesn't mean the damage still isn't being done, just because something doesn't make you sick.

Hugs

Bridget

hmm....it's spelled offense....

Hmmm...must be nice to be you, to only have to worry about my spelling in this world being I was rushing when I typed it.

Hugs

Bridge

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Stardust,

If your reacting to somthing, it does not mean it has gluten in it. :) Many ppl on this site react to vingar, but its becasue they have a problem (and sounds like you do) with vingars and not gluten. Just like many Celiacs will react to MILK or NUTS or YEAST or some other food. It just a fact of life that many celiacs have more then one intolernce. My Son for example reacts to Eggs and Gluten.

Everyone wants to blame celiac disease for all thier reactions. Its only natural. Some times its a simple as CC other times its an unknown intolerence/alergy and sometimes its the flu. :)

Hee Hee Hee!! Yup-could be asparagus or sperm!! (Others please refer to my last post!)

Of course they are reacting to the vinegars. What do you think they are made from? There's nothing in Distilled white vinegar except the steam-evaporated condensed form of whatever they boiled to make it. Usually a grain mash. Refer to my post on Distillation process-try keyword in SPIRITS and Bootleggers. Honestly-most people don't know. It amazes me how many people don't have a clue what they are eating. At restaraunts more than once, I've told waitstaff that I can't have wheat-so they ask if I want "white bread" instead!! Ha Ha I ask "what do you think "bread" is made of? And they DON'T KNOW. Honestly! Even some of my family members didn't realize "durham semolina" pasta was wheat-they thought I could it eat that kind, maybe.

I'll I'm saying is that if people ARE reacting to vinegars, and distilled alcohols-liquor, Liquers, and flavor extracts which contain DISTILLED grain alcohols, whether from Rye-Oats-Barley-or Wheat--that by golly, maybe there's a REASON. Something we DON"T KNOW YET.

I know I don't have any problems with rice or apple cider vinegars-and use products that contain them freguently. I have a huge bottle of apple cider vinegar and I use it to make my yeast breads. Never a problem. Just to set you at ease though, I Don't use any dairy, and did elimination on eggs for over 2 months. No problem there. Peanuts-maybe-I get headache, but no gut symptoms. Almonds may be a problem too. I can drink rum, made from sugar, but not flavored vodka. I CAN drink tequila, (ick) made from agave-but hate the taste, but not Whiskey-which is DISTILLED from grains.

See the thread in this thread people? The only things I have trouble with are the ones DISTILLED from grains. Perhaps I am not the only one.

Mostly, I just leave that stuff alone. There's no reason to add to my problems. But for a special treat with friends, I have a Malibu PLAIN rum and OJ.-at least I get some Vit C with my cocktail!! :D

I also have had reason to question a brand of cheaper flavored decaf coffee. Either the cheap flavoring, or maybe coloring to make it richer looking- I drink regular decaf all the time with no problem. But this flavored decaf--Woo. Won't do that again. And again the ONLY unknown is "natural Flavoring". Anybody else ever had that? I love ChelsE "love and hate" threads!! Dove

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. Won't do that again. And again the ONLY unknown is "natural Flavoring". Anybody else ever had that? I love ChelsE "love and hate" threads!! Dove

Natural Flavoring should ALWAYS be a red flag, until you know what the source of the flavoring is.

As for Vingar, there is more to Vingar then just what is distilled..

How is Vinegar Made?

Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production – from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled.

Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, Vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor

Alot of ppl have problems with YEAST, again, and I want to repeat this so that others that come across this thread months from now see it, just becuase you react to a food does not mean it has gluten in it. It could be cross contimantion, but in most cases when its a known gluten free source (or a known and test gluten removeal process like distilling) its a reaction to a another ingredinet, another intolerence or algerie that you may or may not know of yet. Vingart is not PURELY the grain source, and you never have a garrentee its not contimanted with somthing elese, yes even gluten.

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Natural Flavoring should ALWAYS be a red flag, until you know what the source of the flavoring is.

As for Vingar, there is more to Vingar then just what is distilled..

Alot of ppl have problems with YEAST, again, and I want to repeat this so that others that come across this thread months from now see it, just becuase you react to a food does not mean it has gluten in it. It could be cross contimantion, but in most cases when its a known gluten free source (or a known and test gluten removeal process like distilling) its a reaction to a another ingredinet, another intolerence or algerie that you may or may not know of yet. Vingart is not PURELY the grain source, and you never have a garrentee its not contimanted with somthing elese, yes even gluten.

Vydorscope

Thanks for the detailed info--Wow. Yes, I believe I am going to have to reconsider yeast as an issue. There IS still something that has me just "not right". Thank you for your persistance and guidance. I have had a lot of time to think the last few days, as I have glutened myself again, and was extraordinarily sick for the last 4 days. I should have known the night I stayed up all night typing to you all that something was wrong!! Because I felt SO GOOD! (I guess I am one of those people that gets the whole endorphin rush thing, because sometimes if I eat bad stuff, I FEEL SO FANTASTIC AND ENERGETIC AND HAPPY for a while--until the CRASH!! I used to think that was what "drunk" was all about.) I had taken a chance on trying some Pepsi, and I also ate 2 bites of a marshmallow bar that was "clean" when I read it--the first time. After I had puked my breakfast, guts and socks up the next day-- I thought maybe it was the Pepsi. I almost forgot the 2 bites of marshmallow bar--So Good! ^_^ Irony of Ironies--it had VANILLIN as the last ingredient on a line by itself. I just didn't see it. And here I had stayed up half the night talking about flavorings and I SPECIFICALLY told someone with a chocolate Q that vanillin was just vanilla flavored grain alcohol-a cheap flavoring-as far as I knew.

Well, now I KNOW that any chocolate with VANILLIN is OFF THE LIST for me at least!! I usually don't actually vomit if I eat something wrong, but I am STILL shaky and "hungover" feeling--even today. It would actually be kind of nice to puke every time I ate the wrong thing--at least then I would know right away I had eaten something bad, instead of feeling crappy for 4 days and then trying to figure it out.

As I said, though, I have had much time to think and be humbled. I will try removing yeast--(Thanks also to Kabowwoman for input) Sometimes, we do not notice divine intervention from such a "technological" source, and I am guilty of thinking you were "threatening my ability to be right". I was arguing my point maybe too much and missing what you were trying to tell me. I was stuck. God will come in and give us a reality check, and He did. Gave me a few days to think about how I was behaving, and arguing the help of one of his messengers to me. Thank You again.

I don't want to make this my confessional, but there is a spiritual journey here involved too, and when you have 4 days to lie on your back, and are honest with your spirit self, much growth can be accomplished, especially anywhere there is "friction". I believe all of us Celiacs and DH people are trusted with a special set of challenges by Him. But He didn't ask us to do it alone-even tho we may have felt that way at times--He gave us this forum, supportive families-as evidenced by ChelsE's lovely "Love" thread, and He personally gave me VydorScope.

Thanks for the link back to more "Love" VydorScope, after these last days, it was much appreciated.

I am now also looking for "environmental offenders" in my 1872 home, as well as the yeast. Perhaps the molds in the basement and mildew etc. are giving me more trouble than I dared to look at. Recently, we had terrible storms here and like 5 inches of water came through the basement wall!! Onto the floors which are all DIRT. 135 year old dark damp, now soppy wet dirt floors. Maybe the mold is "sporing" because it was threatened by the "great flood!!" and that is ALSO contributing. When I think of it, how can it NOT? (I DO keep my home very clean BTW-just that we have stripped TONS of wallpaper-(WHEATPASTE DUST) and mildew grows on all the pocketdoors like crazy!! All the "dust" in the house is comprised of things that I may be especially sensitive to. I have tried to ignore this "way too big for me to handle" problem. But ONE light illuminates the whole room, and if I have yeast problems, I probably have others. I was always the tough one...You Know? I hate to think I am so "wimpy". I must learn that these sensitivities do not make me weak. They are giving me a chance to become wiser..if I would just listen. I am listening now. Let go of my shirt already! With Much Humility Dove

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I would like to add that I was foolish enough to get the Activia with the extra fiber (assuming that since I've been ok with the regular Activia that I didn't need to look at the label for this one because it would be safe too). Boy do I ever regret that now. I just ate half of it, then noticed the bright yellow letters on the side that said "Contains Gluten." I now have those familiar sharp stomach cramps and am waiting to get sick.

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I'd like to put in a plug for Greek style yogurts, particularly Fage. I can't vouch for the fruit flavors, because I only buy the plain or honey flavored. Now, the little individual 5oz servings are expensive (around $1.50 each) but handy to tote around. Lately, I've been buying the larger tub--the plain and fat free and then buying my own honey and adding a tablespoon (or two or three...). This is really inexpensive, but a pain if you're taking it to work for lunch.

I like Greek yogurt because it's thicker and less drippy and runny than regular yogurt. Incidentally this makes it perfect for those with spatial orientation issues, blindness and/or hand/facial tremors--it tends to stay on the spoon and not drip off. You can also use it in place of creme fraiche or sour cream.

Geesh...I sound like a commercial!

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    • Hello all! I am new on here, and I was wondering if it worth a look for me to get tested for celiac disease. I've been experiencing severe stomach aches accompanied by issues with loose stool, constant fatigue, lots of infections, worsening of skin on my face, frequent nausea, lots of trouble losing weight. I'm asking because I was feeling better at home from vacation after having a very rough semester at school and I'm not very good at keeping track of what I eat typically, but at home it is mostly vegetables and meat, with the occasional rice thrown in. This morning I had my first bagel in months and was extremely nauseous with severe pains and urges to run to the bathroom.  Do y'all think it is worth a try to get tested for celiac disease or some type of gluten intolerance? I'm so tired of being sick and not knowing why... Thank you <3 
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    • I am sorry that I was not clear.    I only mentioned  your diagnostic background, not to discredit you, but because without any lab results (other than a positive gene test), how can you be sure that gluten (shampoo containing wheat protein) was the actual culprit (not a guess) of your symptoms?  It is common for celiacs to receive follow-up antibodies to monitor their dietary compliance.  This is not perfect, but it is the only tool in the toolbox for now.   My husband has been gluten free 12 years prior to my diagnosis.  He went gluten free per the poor advice of his GP and my allergist.  So, I am not trying to discount your diagnosis at all.  I am just trying to see if other lab tests (e.g. liver tests that were elevated previously for you when you were still consuming gluten) were measured after your shampoo exposure.   I am curious because I have had issues over the last year.  I was glutened last January, had the flu, a tooth infection, a cold and a tooth extraction, three rounds of antibiotics (verified to be gluten free) within a month or so.  Like, you, I am very careful.  I have no idea as to how I was exposed.   The last time I ate out was a year ago and even then it was at at 100% gluten free restaurant.   My hubby did not have any symptoms at this time.  He is like my canary.    I went to my GI and my DGP IgA was off the charts even some three months later.   My celiac-related symptoms diminished in three months, but I struggled with autoimmune hives for six.  My GI offered to do an endoscopy in the summer.  Instead I chose to follow the Fasano diet.  I still was not feeling well.  In December, my antibodies were 80.  They were either on a decline or they were increasing again.  I opted for the endoscopy.  My biopsies revealed a healed small intestine (you could see the villi on the scope too).  But I was diagnosed with chronic gastritis and had a polyp removed.   So, all this time I thought my celiac disease was active, but it was NOT the source of my current gut issues.   Again, my apologies.  I just wanted to know how you know for SURE that hydrologized wheat protein from someone else’s shampoo and conditioner could reach your small intestine to trigger an autoimmune reaction.  Maybe, like me, Gluten was not the actual culprit.    
    • The reason I think it was the shampoo? Process of elimination. Our house is almost entirely gluten free (except for this shampoo which slipped through the cracks until I read the ingredient label). My husband has bread that he eats at lunch, but he practices something that resembles aseptic technique from the lab when he's making his sandwiches. He's been doing this for years now and I've never been glutened from within my home. The previous week I hadn't eaten out, I cooked all my food, I don't eat processed food and I never eat something from a shared facility.  Usually if I get glutened it's a single dose sort of thing and it follows a very predictable course, to the point where I can estimate when I got glutened within 24 hours of when it happened. However, this time, I was feeling achy and arthritic and moody for about a week before it got bad enough for me to recognize it as the result of gluten exposure, at which point we went searching and found the shampoo (and conditioner, which does leave more of a residue than shampoo), which he immediately stopped using. Within three days I was feeling back to normal (which is the usual course for me).  Sure, it could have been something else, but I know how sensitive I am, and, as silly as it sounds, it was the only thing that made sense. The other thing you said: You're correct, mine was not a rock solid celiac diagnosis, but I have no doubt that gluten is the problem. I was SICK. I went through two different gluten challenges in an effort to get a more straightforward diagnosis during which I was a barely functioning human being. Consuming gluten may not have given me blunted villi or elevated antibodies, but it did inflame my gut, and actually started to damage my liver. If you look at my diagnosis thread, I had elevated liver enzymes, which have been correlated with celiac disease in the past. There was no alternative explanation for the liver enzymes, he checked EVERYTHING.  I too am a scientist and I have spent a lot of time with the literature trying to make sense of my condition.  https://www.ncbi.nlm.nih.gov/pubmed/26150087 I also have no doubt that gluten was damaging my intestines in some way, as any prolonged gluten exposure in the past has inevitably been followed by a severe FODMAP intolerance that goes away once I've eliminated the gluten and given myself a month or so to heal.  I also had a very fast diagnosis following the onset of symptoms (~1 year) so it's possible that the disease never had a chance to manifest as full celiac. I wasn't willing to eat gluten long enough to find out. As a result of my diagnosis, hazy as it was, I am *meticulously* gluten free. It is not a fad for me. I don't occasionally cheat. It is my life, for better or worse. All of that being said, I'm not sure what my diagnosis has to do with your question. You say you're not trying to be rude, but when you bring up my diagnosis in a thread that has nothing to do with diagnostics, it seems like you're trying to undermine the validity of my disease or the validity of my input in this forum. If I'm being hypersensitive, I apologize, but that's how you came across on my end. I'll admit that the fact that my diagnosis wasn't more straight forward does make me a bit defensive, but I promise that even if I didn't have a solid diagnosis, I interact with the world as though I did, and I'm not out there giving people the wrong idea about celiac disease by not taking it seriously. If there was a connection between your question and my diagnostics that I missed I would appreciate you giving me the chance to better understand what you were asking. 
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