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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.

Sheesh, Why Am I Still Having Problems?

41 posts in this topic

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brehm48    0

DO NOT USE wheat flour, wholemeal flour, oatmeal, rye flour, strong flour, semolina, barley flour, self raising flour, spelt flour, triticale, couscous.

DO NOT USE products made from these flours such as semolina.

DO NOT USE pastas such as spaghetti, macaroni, lasagne.

DO NOT USE products that are just labelled starch, food starch, edible starch or modified starch.

BEWARE of any products that may use starch as a filler such as mustard powder and white pepper.

BEWARE of any products that contain unspecified sweeteners and stabilisers. These may be chemically modified wheat flour.

I found this web site for you if you go into it you will find a list of a lot foods that are gluten free, just enter the site and click on food list on the upper left hand. Then you just select by the category


Forbidden List

For you with chronic complaints.........

Wheat, Abyssinian (Triticum duran), Einkorn Wheat

Alcohol (Spirits - Specific Types)

Artificial Color

Artificial Flavor

Baking Powder

Barley Grass (Barley Hordeum vulgare)

Barley Malt


Bleached Flour

Blue Cheese (made with bread)


Bread Flour

Brewer's Yeast

Brown Flour

Bulgar (bulgar wheat)

Calcium Caseinate (contains MSG)

Caramel Color

Cereal Binding


Citric Acid




Edible Stach

Farina Graham



Food Starrch

Fu (dried wheat gluten)


Glutamate (free)

Graham Flour

Gravy Cubes

Groats (barley, whaet)

Ground Spices

Gum Base

Hard Wheat

Hydrolyzed Plant Protein (HPP)

Hydrolyzed Vegetable Protein (HVP)


Kamut (Pasta Wheat)

Malt, Malt Extract, Malt Syrup, Malt Flavoring, Malt Vinegar


Matzo Semolina

Modified Food Starch

Modified Starch

Mono and Diglycerides


Mustard Powder

Natural Flavoring


Pearl Barley

Rice Malt (contains koji)



Semolina (Triticum)

Shoyu (soy sauce)


Soba Noodles

Sodium Caseinate (contains MSG)

Spirits (specific types)

Sprouted wheat or barley


Stock Cubes

Suet in Packets


Teriyake Sauce

Textured Vegetable Protein (TVP)


Udon noodles

Vegetable Starch

Vinegars (Specific types)


Wheat of any kind

Wheat starch

Wheat Grass


You must check out this web site I just found it is very insightful.

Here is a quote from it:

"Restaurant Reality

Restaurants are out of my reality now. That was a tough one to give up, because I had grown weary of cooking and had been eating out for a couple of years. Most of the Celiac groups will tell you to ask at a restaurant and take care of yourself that way, but how is that possible when my toast can't touch the toaster where the wheat toast was prepared? So what if I have grilled ahi tuna with no spices, if gluten was on the grill right before my food, then the gluten will rub off on my tuna."

If you just do a search on the net you can really find a lot of info, I hope this helps.

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shift1313    0

Hello everyone, my name is matt, this is my first post here, im 23 and have been gluten free since feb. I was given a tip by a friend of a friend whos son has been gluten free for 6 years(i think hes 10) she said with every thing he drinks they add glutamine, you can find it at gnc or similar stores. its an amino acid suppliment that im told will help repair the intestinal lining. I have only been using it for a short time so I dont have any success story but my friends son after 3 years of being on it and a very strict diet had his intestines checked with no signs of damage!!!! Years before they were in horrible shape. Im not sure if anyone else here has used it but it is giving me hope. Ive been feeling horrible for about 3 years now so ill try anything to get back to my old self. :D

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celiac3270    4

Welcome to the board, Matt! I would think, though, that after three years, one's intestines would be healed regardless of whether they drank this....especially, obviously, with a strictly gluten-free diet. The intestines start to heal within days of going gluten-free..........but just sort of on the surface.....eventually they heal completely, but it shouldn't take more than three years, anyway, I would think.

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brehm48    0

:rolleyes: Welcome Matt!

I'm a newbie to. I just wanted to tell you to keep up the good work of staying on your diet. Your gonna love this forum everybody here is really nice and has a lot of helpful information. I just joined a couple of days ago and I'm hooked. Thanks everybody

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shift1313    0

thanks for the welcomes. Im doing everything I can to stay gluten-free because i have really bad reactions. Also my wife is gluten intolerant so it makes things a bit easier. I just found that my local grocery store carries some gluten-free products like gluten free pantry mixes for 2.50, the health food store chargers $5!!. It makes it a bit easier.

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coin-op    1

to answer the first post:

your diet is probably too complex, you have no idea what is causing the problems. Simplify it a bit so you can more closely track your cause and effects. Start cutting out things. I suggest keeping to simple foods like fruits and vegetables and whole grains - for you maybe just rice and corn. Start reading ingredients on EVERYTHING. You will be surprised at what you cannot eat.


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Judithg    0
I am really concerned about the bacterial overgrowth too. I'm taking probiotics and it helps me somehow. Interestingly, I had to go on antibiotics last year, and my symptoms almost disappeared during that course. I wonder: has anyone of you had the same experience with antibiotics?

I just read this post about bacterial overgrowth and antibiotics. I had the same experience 3 times in the past year where my symptoms lessened or disappeared while on antibiotics (of course, I was not eating gluten before, during, or after the antibiotics--bad GI symptoms had developed despite my best efforts at avoiding gluten over the past few years). My GI doc has not been able to explain it. My alternative doc believes I have had an ongoing problem with bacterial overgrowth which has contributed to my various symptoms.

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strack2004    0

I usually have experienced an improvement in my symptoms while taking antibiotics off and on over the years. It only lasts a couple of days after the course is finished, though. Probiotics over a long period of time may be the answer. I just discovered a new book at our library called "Sugars That Heal" by Emil I. Mondoa, M.D. and Mindy Kitei. It lists 8 sources of essential saccharides. Many of them are found in brns, aloe vera, shiitake and maitake mushrooms, . Much interesting information relating these substances to various disease conditions. Strack2004, Ruth S.

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Mark    0

Yes, my improvement lasted about a week after my course was finished, and then it got even worse than before. It seems the bad bacteria can repopulate the place much faster than the good ones.

I'm just trying a few different probiotics to see which one works better for me. Up to now, they seem to calm down my irritated intestines.

Thank you for sharing your experience.


gluten-free/CF since September 03

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strack2004    0

Mark, Which probiotics do you use? CurrentlyI am using something called Procratin which contains protease, amylase, lipsase and one other enzyme. I do this at the library and don't have the bottle handy. Ruth S.

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CoolCat1    0

Canadian Karen, I had the gastroscopy, colonoscopy etc a couple of months ago and got diagnosed with celiac disease. The demoral they give you made me so relaxed. It's a fantastic drug. Don't worry. I love Demoral.

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kschmitz    0


I am also new to this forum and appreciate all your experienced advice. RE: eating out - a dietician I contacted suggested taking aluminum foil to resturants and asking the chef to grill meat/fish on the foil. Has anyone tried this?


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Mark    0

Ruth, the Procratin doesn't probably contain any living cells, but definitely can help you with insufficient pancreas. I've tried 5 Strain Dophilus from Swiss Herbal Remedies recently, and now I'm on Lepicol - funny stuff, looks more like a hay, but there is a lot of fiber in it which helps you to get some regularity into your digestion. I've just started, but it seems to work well.


gluten-free/CF since September 03

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Hi Cool Cat!

Thanks for the reassurance that Demoral will do the job, I am not looking forward to the colonoscopy in regards to the "discomfort", but I am anxious to get it over with to get some results...... I have it on September 28th......

Have a great day!


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cojaro    0

check everything

i have my own toaster and pans and butter plate

and i make sure none of those come in contact with something that isnt gluten-free-free

its a bit troublesome, but its better than feeling sick all the time

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