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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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I've just heard that sprouted grains do not have gluten. Does anyone know if this is true. I thought they did...but don't understand all the details. I know this bread says "flourless" but I thought it still had gluten. Does anyone understand what "sprouted grains" means?

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It just means they took the grains and sprouted them like they were going to plant them. They are still wheat, even if not flour.

You can go to Food for Life's website (www.foodforlife.com), they do not claim Ezekiel Bread is gluten free. They have other breads that are though.

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Sprouted grains are NOT gluten free.

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And Niether is Spelt, though many helath food store workers have told me Spelt is ok. 'Ware the Health Food Store workers advice, or that of people on a health food kick. Just enough knowledge to make em dangerous.

-Elonwy

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In sprouted grains, the starch is turned to sugar, but the protein is unchanged.

Other misconceptions I have heard are that fermenting the dough by use of sourdough for a leavening will remove the risk (untrue, it just changes a little of the starch) and that somebody whose ancestors came from Northern Europe are better adapted to eat rye than wheat. Excuse me?

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