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.
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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
Wow, I also had pyloric stenosis that was misdiagnosed for some weeks as an infant (and almost died from it). I also have Raynauld’s and I started following celiac diet, finding an immediate improvement of my symptoms. I thought I was the only one that had all 3 of these diagnoses. Interesting.
If you are lucky enough to travel in the Spanish-speaking world, just about anywhere you go, you will very likely run into a some version of chicken and rice, or âArroz con Polloâ as it appears on countless menus. This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer.
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I was diagnosed with celiac at the end of October. My DGP IgA was tested September 12th and was 127. I just got it retested and it was 135. I have been eating gluten free since I was diagnosed. I thought the numbers should be going down. How long does it usually take for the numbers to start dropping? Right now I feel like I must be getting cross contamination somewhere.
Again I am afraid Ennis_Tx is right here.
Ennis_tx eats right and is eating all the right things and still has to take/supplement with Magnesium.
The magnesium is a clue?
We need magnesium to make energy.
I like to say as chlorophyll is to photosynthesis for the plant so is Magnesium for/to the Animal(s).
Meaning we will run down without it.
It is said "we waste away without enough Magnesium"
Dr. Carolyn Dean wrote the book "The Magnesium Miracle" because people genuinely feel terrific when they take it.
they are able to make energy again and function properly but the question remains why? are we low in it the first place if we need it so much.
Iron plays the same role in the blood/respiration but people still get IDA.
It turns out low stomach acid limits our ability to absorb Magnesium and Iron.
see this link about the role of gastric acid in Iron absorption.
How do we know this. . . well it is has been studied and proven.
look no further than the FDA box warning on PPI's entitled "FDA Drug Safety Communication: Low magnesium levels can be associated with long-term use of Proton Pump Inhibitor drugs (PPIs)"
now this takes about 6 months of use to become low in magnesium but being low in stomach acid limits our ability to absorb Magnesium and why many people have to take it at 2x to 3x the RDA to get the desired effect.
In fact the FDA says only stopping PPI's will reverses this condition. Obviously taking higher amount of Magnesium can help alleviate some of these symptom's but only raising the stomach acid will completely alleviate the condition.
"Although both patients' hypomagnesemia partially resolved with intravenous replacement, in both cases discontinuation of PPI treatment was necessary to stop ongoing symptoms and to stop magnesium loss."
Hypomagnesimia is critically low Magnesiums akin to IDA.
here is a thread about IDA and why this is so . . . low stomach acid leads to low Iron levels.
I think it will help explain why Celiac's often have to take Magnesium to help with their chronic fatigue symptom's.
I hope this is helpful but when I helped my stomach acid levels my Magnesium begin to be better absorbed from the food I was eating.
Nuts are good Magnesium sources especially Cashews and Almonds.
So is chocolate hence Ennix_tx cocoa nibs etc. . .
***** this is not medical advice but I know taking Magnesium Citrate helped my energy levels.
posterboy by the grace of God,
2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things”