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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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FreyaUSA

Cd And The South Beach Diet

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I actually found out I was gluten intolerant after starting this diet. For those of you who don't know about it, you go for two weeks without any grains or potatoes, basically (as someone once said on the SBD forum I go to, it's a Low Crap, No White diet.) After these initial 2 weeks, you add in whole grains a little at a time. Funny, while on this first phase, I felt better than I could remember ever feeling. Half an hour (or less) after eating something with wheat in it, I thought I would die. Anyway, that's how I found out why I had so many problems (and it's been a bear dealing with doctors since :rolleyes: )

I'm just wondering if anyone else here is doing this diet? I've been on it since March, 2004 and have lost almost all of the weight I wanted to lose. It's been (relatively) easy, too. Anyway, since I just found this board, I'm hoping to find others with celiac disease, who are following the SB way of eating to chat with and be mutually encouraging toward.

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I haven't done the SBD, but just wanted to remind you that gluten is in a lot of things that aren't grain related as well - soy sauce, anything with modified food startch, etc - in case you hadn't checked out the safe/unsafe list yet. I'm glad it's been helping you!

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Oh, I'm a compulsive label reader and a member of the frequent customer service caller club! Lol!

SB is really a "way of eating" more so than a diet. It stresses using whole, unrefined, unprocessed foods (if you've ever heard of the glycemic index, that's what it's based on, eating foods that take longer to digest and turn into sugars, etc.) rather than buying any kind of product.

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yeah... I don't really use the word "diet" in that common way either. "Diet" simply means the way you eat, period. Not some special "program" for some goal. (Like a biology class discussing the diet of the blue-footed booby (my favorite animal from biology class).) I eat much that way anyway (the whole, unprocessed foods thing...), but don't stick to any guidelines about avoiding high GI foods, but do keep GL (glycemic load... similar concept but a bit different...) - for example, as I recall, watermelon has a high GI, but because it's so much water, it turns out to have only a moderate impact on blood sugar when eaten normally, so it's GL isn't as high as it's GI (and you probably know all this, but I thought I'd throw it in for someone else reading who doesn't)) in mind when necessary. But I just think it's all about listening to your body anyway. Besides, whole foods taste better than over processed packaged stuff! ;-)

I just put in the comment because I can never tell who here is relatively new to starting out and who is a veteran! :-)

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I like that, it sure makes you think: "The diet of the blue-footed booby was obviously not working. After gaining..." :D

Personally, I really appreciate all the help offered. I feel like, in the last 6 months, I must have reinvented the wheel several times. I only just discovered there is a support group in my area and one for parents of celiac disease children not too far, too. Btw, is there a list on this board of mainstream products out there that have been checked and confirmed to be gluten-free?

And about the gylcemic lists, I too go more for the GL than the index. Makes more sense to me. Though sometimes... :unsure:

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I actually found out I was gluten intolerant after starting this diet. For those of you who don't know about it, you go for two weeks without any grains or potatoes, basically (as someone once said on the SBD forum I go to, it's a Low Crap, No White diet.) After these initial 2 weeks, you add in whole grains a little at a time. Funny, while on this first phase, I felt better than I could remember ever feeling. Half an hour (or less) after eating something with wheat in it, I thought I would die. Anyway, that's how I found out why I had so many problems (and it's been a bear dealing with doctors since :rolleyes: )

I'm just wondering if anyone else here is doing this diet? I've been on it since March, 2004 and have lost almost all of the weight I wanted to lose. It's been (relatively) easy, too. Anyway, since I just found this board, I'm hoping to find others with celiac disease, who are following the SB way of eating to chat with and be mutually encouraging toward.

Wow--that's how I found out I was wheat/gluten intolerant too! (Also in 2004) I wonder how many other SB'ers did likewise? Of course, I understand that you can be wheat/gluten intolerant without having celiac--but I'm not really sure what the difference would be in terms of GI symptoms. Before SB I always thought it was lactose intolerance since wheat tears up my stomache so that I couldn't have milk if I was eating wheat--of course now I can't eat wheat, but can have milk products any time I want! Of course I'm glad I got used to soymilk before that since it is an excellent source of low carb protein!

So--anyway, there's another diet--called the Protein Power Life Plan that you might want to check out. Everything on the SB diet would be allowed on PPLP, but the PPLP is a lot easier to monitor--all you do is to count carbs--so making multiple recipies is easier (at least for me) Anyway, you can check it out online. Two MD's--husband and wife, wrote the book. It seems to me that it is South Beach without many recipes and with more flexibility.

Say, I don't know if you live in a small or large community--but if I had a Doctor who didn't take my word for it that I had a wheat/gluten intolerance (I've never been formally tested and wouldn't go back on wheat for any reason, especially not for them to tell me that I don't need to avoid wheat, when I already know I do!)--I'd fire him/her and get another Doctor. My doctor was thrilled when I told her I figured out what was making me sick and it was wheat/gluten--she's the one who then told me I should read PPLP!

SO---yeah, there are others here on the SB. There's also a lot of info on the web for diabetics on SB/ and low carb + sb.

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Wow--that's how I found out I was wheat/gluten intolerant too! (Also in 2004) I wonder how many other SB'ers did likewise? Of course, I understand that you can be wheat/gluten intolerant without having celiac--but I'm not really sure what the difference would be in terms of GI symptoms. Before SB I always thought it was lactose intolerance since wheat tears up my stomache so that I couldn't have milk if I was eating wheat--of course now I can't eat wheat, but can have milk products any time I want! Of course I'm glad I got used to soymilk before that since it is an excellent source of low carb protein!

So--anyway, there's another diet--called the Protein Power Life Plan that you might want to check out. Everything on the SB diet would be allowed on PPLP, but the PPLP is a lot easier to monitor--all you do is to count carbs--so making multiple recipies is easier (at least for me) Anyway, you can check it out online. Two MD's--husband and wife, wrote the book. It seems to me that it is South Beach without many recipes and with more flexibility.

Say, I don't know if you live in a small or large community--but if I had a Doctor who didn't take my word for it that I had a wheat/gluten intolerance (I've never been formally tested and wouldn't go back on wheat for any reason, especially not for them to tell me that I don't need to avoid wheat, when I already know I do!)--I'd fire him/her and get another Doctor. My doctor was thrilled when I told her I figured out what was making me sick and it was wheat/gluten--she's the one who then told me I should read PPLP!

SO---yeah, there are others here on the SB. There's also a lot of info on the web for diabetics on SB/ and low carb + sb.

Me too! I was getting ready to start SB and was on message boards looking at different ideas, etc. I came across a post about celiac and how the person's symptoms were so much better. I chuckled to myself thinking, "of course they will get better if you aren't eating wheat." I read the post anyway and as she listed her symptoms, I checked them off in my head, I have that. I have that. I have that. I have that. Hmm...this is weird. And the rest is history. I never realized that the way I felt was abnormal, after all, my mom has always felt this way, maybe it was just genetic. Turns out it was...we were diagnosed the same day, three weeks ago. My sister was diagnosed a few days ago!

So, even though I didn't start SB because I wanted to wait until I got tested for celiac, it did more for me than I ever could imagined. And in three weeks I've lost 9 lbs, even without following SB!

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I watched my friend do SBD and thought she was nuts, but saw how she went from junk food junky to health nut and loved it, also, lost lots of weight. Upon my celiac disease DX AND a huge weight gain, I started searching for other ways to eat, so I wouldn't starve. I explored SBD and SCD (we all know as Specific Carbohydrate diet), if you look at them, they have some basic principles (plus some great recipes) that make your body respond a certain way. I say this because I now understand my friend when she says she doesn't miss the old way of eating. I found SBD wasn't enough, so now do SCD and LOVE IT. I think it's just a matter of where your body is at, but SBD is good way of eating (of cours, minus all gluten/wheat)

It is funny how if you remove something you think was fine, then you add it and see how you actually do react to it. I am finding this to be true all the time, and I feel much more in control.

Good luck and if you want to take it a step further, or even just get more great recipes, try SCD website, or cookbook.

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I thought I would pick up this thread again. I finaly became discusted with myself and decided I needed to loose weight. My parents are doing the south beach diet and are now in phase 2 and have had good results. Thus it motivated me. I want to loose about 20-30 lbs. I am just going on day four in phase one. So far it has not been that hard. The challange is going to be in phase 2 & 3. That is when you start reintroducing some grains. It is based on the gi and alot of our substitues are higher. In phase 2 rice and rice cakes are still a no no and so goes the rice based flours too. There are pita wraps etc and I was going to try to just adapt the microwave bread recipe that was posted on here. I can always make it out of all almond meal but was wondering if anyone would know if flax and sorgum flour would be alright? I also thought I would eat creamy buckwheat cereal instead of gluten free oatmeal (I don't even tolerate the gluten free oats--bummer :( ) When I hit phase 3 I will resume rice in moderation (but boy I could make a whole meal out of it :P ).

On a side note... has anyone experienced an increase in urination while on the south beach diet? I think this is the most I have gone in a long time with the exception of drinking loads of water. I am drinking about the same amount of water to maybe a little more. Also can anyone give me a cliff notes version on how to understand glycemic index vs glycemic load? Sorry if this is a dumb question.

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a member of the frequent customer service caller club! Lol!

I always wanted to be in a club! Love this.

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Hi, Roda!

I've been doing a modified version of SB for the last few years, and I find that it works very well with gluten-free. Brown rice is fine on Phase 2 (unless they've changed something in the last few years!), and so are things like quinoa and sweet potatoes. I also eat Tinkyada brown rice pasta every now and then, but not too often. I just stopped eating most baked goods and really don't miss them much; I feel a lot healthier without them! My one "cheat" is that I do have a piece of toast on gluten-free bread for breakfast (I also like cream of rice - made from brown rice - for breakfast); I make my bread from a mix from Breads by Anna. It's probably not technically SB-legal (it has some tapioca flour in it), but it's closer to a whole grain bread than a lot of gluten-free breads. There are also several good bread recipes floating around here if you're willing to bake your own from scratch.

Just experiment and figure out what works for you; I've had to modify SB in several ways to accommodate my food allergies (dairy and soy in addition to gluten), but the most important thing is the overall nutritional content (LOTS of veggies!) and portion control on the carbs.

Good luck!

Jeanne

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It has been about 11 months since I went gluten free and the first few were a big learning curve. I had been experimenting with a lot of gluten free baking and have done rather well with the things I've tried. Now I go and decide to do this so the baking is out for now. I would like to do some baking once I hit phase three and really would like to use flours that are more in line with the diet. Does know if coconut flour would be alright?

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Hi Roda and Jeanne,

I too am doing modified SBD. I recently lost a total of 12 and have about 16 more to go to get to an acceptable weight. What I've found is that I can't lose weight if I eat corn, rice, potatoes or baked goods. Sugar seems to be ok in small doses.

So I eat South Beach Phase 1 plus a glass of wine a day, a square or two of dark chocolate w/almonds for a treat. A normal day is: B'fast tea w/milk, sugar, two eggs and V-8. Lunch is leftover protein or salmon or tuna salad plus veggies. Snack is almonds or KIND bar. Sometimes greek yogurt with honey, almonds and craisins. Dinner is meat, veggies, salad and a glass of wine. Cheese for snack.

I fell off the wagon last week when we had a party at work (too many tortilla chips) and did some baking but I am back on starting today.

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Hi Roda and Jeanne,

I too am doing modified SBD. I recently lost a total of 12 and have about 16 more to go to get to an acceptable weight. What I've found is that I can't lose weight if I eat corn, rice, potatoes or baked goods. Sugar seems to be ok in small doses.

So I eat South Beach Phase 1 plus a glass of wine a day, a square or two of dark chocolate w/almonds for a treat. A normal day is: B'fast tea w/milk, sugar, two eggs and V-8. Lunch is leftover protein or salmon or tuna salad plus veggies. Snack is almonds or KIND bar. Sometimes greek yogurt with honey, almonds and craisins. Dinner is meat, veggies, salad and a glass of wine. Cheese for snack.

I fell off the wagon last week when we had a party at work (too many tortilla chips) and did some baking but I am back on starting today.

I weighed in Friday and I lost 7lbs. I can tell that I'm loosing my shelf on my back side. :lol: I will begin phase two this Fri or Sat. I have found a great site for low carb gluten free stuff (mostly deserts) and found an english muffin recipe and a wrap recipe. Here is the link.

http://healthyindulgences.blogspot.com/sea...bel/quesadillas

http://healthyindulgences.blogspot.com/sea...nglish%20muffin

Check out the rest of the site. I think this girl is one sharp cookie. She even makes a chocolate cake from black beans!

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B)

I actually found out I was gluten intolerant after starting this diet. For those of you who don't know about it, you go for two weeks without any grains or potatoes, basically (as someone once said on the SBD forum I go to, it's a Low Crap, No White diet.) After these initial 2 weeks, you add in whole grains a little at a time. Funny, while on this first phase, I felt better than I could remember ever feeling. Half an hour (or less) after eating something with wheat in it, I thought I would die. Anyway, that's how I found out why I had so many problems (and it's been a bear dealing with doctors since :rolleyes: )

I'm just wondering if anyone else here is doing this diet? I've been on it since March, 2004 and have lost almost all of the weight I wanted to lose. It's been (relatively) easy, too. Anyway, since I just found this board, I'm hoping to find others with celiac disease, who are following the SB way of eating to chat with and be mutually encouraging toward.

I am new to this site and fairly new to gluten-free eating. I have been looking for a way to lose weight while eating gluten-free. I happen to have the SB diet book and cookbook. I am going to go check it out. Thank you for the information and if it works I'll let you know.

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I baked up a south beach version of brownies made with black beans. The batter tasted pretty good. The smells wafting from the kitchen are heavenly. I have a new sweet treat for my desert for the next several days. I'll probably freeze the rest. I'll post after I try them. :D

camundson, I got turned onto this by my parents. I heard about their sucess and all the good food they were eating and decided to give this a try. Phase one has been pretty easy given it is pretty much gluten free. I am looking forward to phase two when I reintroduce fruits. I needed to loose because I was really putting on weight with all the gluten free baked goods and rice. I started on 9/25 weighing in at 196# (I am 5'7" with a fairly stalky build) and on 10/2 at 189#. For now my target weight is 160# and not to go below 150#. Up until my youngest son was almost two, I weighed in around 150# and that was very skinny for my frame. I was able to wear some size 8 pants. At this point it is more about a more acceptable weight and being more healthy. Good luck with it. I am really having fun experimenting with the recipes. I joined online and it is pretty reasonably priced. I got a 7 day free trial and then it is $5/week.

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Well the "brownies" tasted pretty darn good. It was more like a chocolate cake really, so moist. The only complaint I have is the aftertaste from the splenda. It was all I had so I used it. I will be trying a blend of erythritol and stevia extract as soon as I get some. I like the fact that both of those are natural and supposedly don't leave the aftertaste like the splenda. I will post the recipe I used under the cooking forum so others can enjoy it also. Would be great for diabetics and it has lots of fiber to boost.

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Bumping up this thread again. I quit doing th diet and exercising around Feb. because of some issues I have been having. I'm managing them for now so I am going to start this back up in the morning. I've gotten so discusted with myself lately on how I look. I'm no heavier than when I started this last year, but still need to get that weight off. I'm pretty unhappy about it. I am going to start back up with my exercise also. So if anyone here needs support (and by gosh I know I do) join in again! :P

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I've always liked the South Beach diet. I used to think it was amazing how it cleared up my stomach issues, now I know why! lol! I've been indulging in a bit too many gluten-free goodies so I need to get back on board myself!

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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. 
    • I am just curious.  As a scientist (and I am not trying to be rude), how can you determine if hydrologized wheat protein from your husband’s shampoo was actually the culprit?  If I recall at your diagnosis, you were seronegative, Marsh Stage I, gene positive,  but your doctor still  suspected celiac disease.  You improved on a gluten diet.  Other than observation, how do you really know?  Could it not be something else that triggered your symptoms?   I firmly believe that even trace amounts of gluten (under 20 ppm), can impact sensitive celiacs.  But traces of a protein within a shampoo from someone else’s hair that was rinsed?    
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