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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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Denver Post Article
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2 posts in this topic

http://www.denverpost.com/food/ci_5362776

Here's the article. The link has some recipes, too.

No wheat? NO WAY!

GOURMET WITHOUT GLUTEN | New awareness of celiac disease is putting pleasure back on the menu

By Ellen Sweets

Denver Post Staff Writer

Article Last Updated: 03/06/2007 08:57:16 PM MST

Parents find gluten a common culprit in childhood disordersArea caters to gluten-free palatesFor some, being unable to eat fried catfish, macaroni and cheese, pastrami on rye or chicken barley soup borders on truly bad news.

For millions of Americans, however, eating those foods is actually dangerous. They are living with celiac (pronounced "SEAL-ee-ack") disease, which means that anything with gluten - wheat, barley, rye or oats - wreaks havoc with the body.

Ingesting gluten jump-starts a reaction that causes certain immune system cells to attack the intestine, leaving the gluten-intolerant unable to properly absorb nutrients.

Celiac disease, particularly prevalent among people of European descent, has been described as the most common genetic disease in the country, affecting one in every 133 people.

Suzanne Bowland, founder and president of gluten-free (gluten-free) Culinary Productions, learned six years ago that she had celiac disease.

"For 31 years I never felt good," she says. "I just felt a kind of lethargy, bloating and brain fog, just not feeling my best."

Bowland thought dietary changes might help, but the bloating wouldn't go away. She didn't know what triggered her problems.

With a bit of online research, she learned her symptoms were most likely related to a reaction to wheat. Investigating wheat allergies led her to the protein gluten. After checking off the symptoms she recognized, she researched products that had gluten, eventually creating her own diagnosis.

"The cloud lifted as I began to eliminate certain things from my diet," she says. "I became happier. The bloating disappeared. I told my mom I'd discovered what was wrong.

"No one ever suggested that I look at my diet and eliminate gluten. I didn't even know what it was."

She felt so good, she decided to revisit her old ways of eating, starting with a bowl of her favorite cereal. Almost immediately, her symptoms returned with a vengeance.

To share her experience and newly found information, Bowland launched a special-events production company focusing on a gluten-free lifestyle.

Good news for gourmets

One component is "The Art and Science of Gluten-Free Gastronomy," which focuses on gluten-free living from an epicurean perspective. The series, which runs through November, is held at Denver's Phipps Mansion. It pairs an authority on celiac disease with a chef who demonstrates a gluten-free recipe.

One of them is Panzano chef Elise Wiggins. Wiggins' brother was recently diagnosed with celiac disease. It was an eye-opener.

"People make special requests all the time when they come to the restaurant, and we try to accommodate them as best we can," she says. "But requests from celiacs make up the largest number by far. I've given it a lot of thought since my brother's diagnosis."

At the series opener, Wiggins prepared a feta, tarragon and truffle-filled tortellini in an orange-hazelnut butter, using amaranth and tapioca flours. It definitely appealed to Merrill Linton, who has had to learn to eat in a whole new way.

"A lot of people think this (dietary practice) is a new fad, but celiac is a problem for a lot of people. I love good food, but eliminating bad foods from my diet made a big change," she says. "People don't think they can go without wheat, but they can. They have to. It's a constant learning process."

Breweries have also taken note. Wisconsin-based New Grist claims to have sold the first beer brewed without malted barley or any gluten-containing products to be recognized by the U.S. government.

Each batch brewed at the company's Milwaukee headquarters is tested for gluten before fermentation and before being bottled and shipped.

"One day my old college roommate and I were talking on the phone, and he asked me why I didn't make a gluten-free beer," Russ Klisch, president of Lakefront microbrewery, which brews New Grist, says by telephone from Wisconsin. "The demand was bigger than I thought. My brewmaster's father has it. Now he can have a beer with his dad."

Beer giant Anheuser-Busch entered the gluten-free beer market late last year, after 13 years of research, and even pairs its gluten-free beer with foods and cheeses.

"Redbridge can stand up to such hearty meats as duck, lamb and veal medallions," says brewmaster Kristi Zantop. "And it pairs well with spicy foods. The touch of sweetness on the finish of the beer will cut through spices."

Recently, New Jersey-based Thumann's introduced a nitrate-, nitrite-, preservative- and gluten-free hot dog. Heartland's Finest markets a complete line of gluten-free pasta. There are even gluten-free Snickerdoodles. The nation is paying attention.

Physicians take a new look

Physicians are paying increasing attention to the symptoms of celiac disease. (The formal name is celiac sprue, a nontropical, nonallergic gluten intolerance, also called "gluten-sensitive enteropathy.")

Dr. Neil Toribara, head of gastroenterology at Denver Health, says diagnosing the disorder has changed.

"Once thought to be a pretty unusual disease diagnosed by clinical suspicion, there are now several specific blood tests that are gluten-sensitive. We used to think (celiacs were) 1 in 5,000; now we think it's about 1 to 300," Toribara says. "This tells us it's been around for a while."

Dr. Andrzej T. Triebling, a physician with Arapahoe Gastroenterology in Littleton, says doctors overlooked celiac disease. "Now, not only gastrointestinal specialists but primary care physicians are much more attuned to looking for celiac disease instead of making a so-called classic diagnosis," he says.

Triebling says it is especially important for celiacs to conform to rigid dietary restrictions.

"I tell patients they cannot cheat their immune system ... sometimes minute amounts of gluten can bring on an immune response," he says. "And it's difficult because these (gluten-free) products are expensive. In Italy there are government subsidies so patients can afford these foods. At the same time, it is not harmful for non-gluten-intolerant family members to be the on same diet."

Saying the dreaded "D" word

Colleen Clarke, a personal chef in Erie, specializes in gluten-free cooking for families. She was diagnosed with celiac disease in early June. She believes the one in 133 figure is more accurate.

"My son, who is also celiac, loved chicken tenders and chocolate chip cookies," she says. "It was real hard for him to give them up."

He didn't have to for long. Clarke developed gluten-free recipes for both items.

"It's all about finding alternative solutions," she says.

Clarke's friend and fellow celiac, Melissa Degen, used her corporate buyout money to attend culinary school and install a new kitchen, the better to prepare meals in an uncontaminated environment. Now known as the The Gluten-Free Pastry Chef, she makes specialty desserts for her family, which includes two celiac children.

"They say the average onset of symptoms is 28, but I was 31 when I was diagnosed. We had difficulty having children and lost three to miscarriages. When I went back to the doctor and ticked off my symptoms, he said it sounded like celiac."

Within months of going on a gluten-free diet, Degen says, her bloating and knee pain stopped. To her joy, she became pregnant again. She now has a son with celiac disease. The entire family is gluten-free.

"I refused to give up chocolates, so I found a way to bake desserts," she says. "I could just live off of chocolate cake."

Meanwhile, Bowland, gluten-free for six years, says she's a different person since modifying her diet.

"When you're miserable your whole life, you can't imagine what it means to be able to feel good and eat good food," she says. "By eliminating the culprit, I was able to heal and restore my health.

"You miss gluten initially, but you don't want to go back because you know what will happen. I'm waiting for the day I can have a beef Wellington that is gluten-free. I'll definitely know we've arrived the day I walk into Starbucks and see a gluten-free muffin."

Learn more about about celiac disease from the Celiac Sprue Association/Denver Metro Chapter web site.

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http://www.denverpost.com/food/ci_5362776

Here's the article. The link has some recipes, too.

No wheat? NO WAY!

GOURMET WITHOUT GLUTEN | New awareness of celiac disease is putting pleasure back on the menu

By Ellen Sweets

Denver Post Staff Writer

Article Last Updated: 03/06/2007 08:57:16 PM MST

Parents find gluten a common culprit in childhood disordersArea caters to gluten-free palatesFor some, being unable to eat fried catfish, macaroni and cheese, pastrami on rye or chicken barley soup borders on truly bad news.

For millions of Americans, however, eating those foods is actually dangerous. They are living with celiac (pronounced "SEAL-ee-ack") disease, which means that anything with gluten - wheat, barley, rye or oats - wreaks havoc with the body.

Ingesting gluten jump-starts a reaction that causes certain immune system cells to attack the intestine, leaving the gluten-intolerant unable to properly absorb nutrients.

Celiac disease, particularly prevalent among people of European descent, has been described as the most common genetic disease in the country, affecting one in every 133 people.

Suzanne Bowland, founder and president of gluten-free (gluten-free) Culinary Productions, learned six years ago that she had celiac disease.

"For 31 years I never felt good," she says. "I just felt a kind of lethargy, bloating and brain fog, just not feeling my best."

Bowland thought dietary changes might help, but the bloating wouldn't go away. She didn't know what triggered her problems.

With a bit of online research, she learned her symptoms were most likely related to a reaction to wheat. Investigating wheat allergies led her to the protein gluten. After checking off the symptoms she recognized, she researched products that had gluten, eventually creating her own diagnosis.

"The cloud lifted as I began to eliminate certain things from my diet," she says. "I became happier. The bloating disappeared. I told my mom I'd discovered what was wrong.

"No one ever suggested that I look at my diet and eliminate gluten. I didn't even know what it was."

She felt so good, she decided to revisit her old ways of eating, starting with a bowl of her favorite cereal. Almost immediately, her symptoms returned with a vengeance.

To share her experience and newly found information, Bowland launched a special-events production company focusing on a gluten-free lifestyle.

Good news for gourmets

One component is "The Art and Science of Gluten-Free Gastronomy," which focuses on gluten-free living from an epicurean perspective. The series, which runs through November, is held at Denver's Phipps Mansion. It pairs an authority on celiac disease with a chef who demonstrates a gluten-free recipe.

One of them is Panzano chef Elise Wiggins. Wiggins' brother was recently diagnosed with celiac disease. It was an eye-opener.

"People make special requests all the time when they come to the restaurant, and we try to accommodate them as best we can," she says. "But requests from celiacs make up the largest number by far. I've given it a lot of thought since my brother's diagnosis."

At the series opener, Wiggins prepared a feta, tarragon and truffle-filled tortellini in an orange-hazelnut butter, using amaranth and tapioca flours. It definitely appealed to Merrill Linton, who has had to learn to eat in a whole new way.

"A lot of people think this (dietary practice) is a new fad, but celiac is a problem for a lot of people. I love good food, but eliminating bad foods from my diet made a big change," she says. "People don't think they can go without wheat, but they can. They have to. It's a constant learning process."

Breweries have also taken note. Wisconsin-based New Grist claims to have sold the first beer brewed without malted barley or any gluten-containing products to be recognized by the U.S. government.

Each batch brewed at the company's Milwaukee headquarters is tested for gluten before fermentation and before being bottled and shipped.

"One day my old college roommate and I were talking on the phone, and he asked me why I didn't make a gluten-free beer," Russ Klisch, president of Lakefront microbrewery, which brews New Grist, says by telephone from Wisconsin. "The demand was bigger than I thought. My brewmaster's father has it. Now he can have a beer with his dad."

Beer giant Anheuser-Busch entered the gluten-free beer market late last year, after 13 years of research, and even pairs its gluten-free beer with foods and cheeses.

"Redbridge can stand up to such hearty meats as duck, lamb and veal medallions," says brewmaster Kristi Zantop. "And it pairs well with spicy foods. The touch of sweetness on the finish of the beer will cut through spices."

Recently, New Jersey-based Thumann's introduced a nitrate-, nitrite-, preservative- and gluten-free hot dog. Heartland's Finest markets a complete line of gluten-free pasta. There are even gluten-free Snickerdoodles. The nation is paying attention.

Physicians take a new look

Physicians are paying increasing attention to the symptoms of celiac disease. (The formal name is celiac sprue, a nontropical, nonallergic gluten intolerance, also called "gluten-sensitive enteropathy.")

Dr. Neil Toribara, head of gastroenterology at Denver Health, says diagnosing the disorder has changed.

"Once thought to be a pretty unusual disease diagnosed by clinical suspicion, there are now several specific blood tests that are gluten-sensitive. We used to think (celiacs were) 1 in 5,000; now we think it's about 1 to 300," Toribara says. "This tells us it's been around for a while."

Dr. Andrzej T. Triebling, a physician with Arapahoe Gastroenterology in Littleton, says doctors overlooked celiac disease. "Now, not only gastrointestinal specialists but primary care physicians are much more attuned to looking for celiac disease instead of making a so-called classic diagnosis," he says.

Triebling says it is especially important for celiacs to conform to rigid dietary restrictions.

"I tell patients they cannot cheat their immune system ... sometimes minute amounts of gluten can bring on an immune response," he says. "And it's difficult because these (gluten-free) products are expensive. In Italy there are government subsidies so patients can afford these foods. At the same time, it is not harmful for non-gluten-intolerant family members to be the on same diet."

Saying the dreaded "D" word

Colleen Clarke, a personal chef in Erie, specializes in gluten-free cooking for families. She was diagnosed with celiac disease in early June. She believes the one in 133 figure is more accurate.

"My son, who is also celiac, loved chicken tenders and chocolate chip cookies," she says. "It was real hard for him to give them up."

He didn't have to for long. Clarke developed gluten-free recipes for both items.

"It's all about finding alternative solutions," she says.

Clarke's friend and fellow celiac, Melissa Degen, used her corporate buyout money to attend culinary school and install a new kitchen, the better to prepare meals in an uncontaminated environment. Now known as the The Gluten-Free Pastry Chef, she makes specialty desserts for her family, which includes two celiac children.

"They say the average onset of symptoms is 28, but I was 31 when I was diagnosed. We had difficulty having children and lost three to miscarriages. When I went back to the doctor and ticked off my symptoms, he said it sounded like celiac."

Within months of going on a gluten-free diet, Degen says, her bloating and knee pain stopped. To her joy, she became pregnant again. She now has a son with celiac disease. The entire family is gluten-free.

"I refused to give up chocolates, so I found a way to bake desserts," she says. "I could just live off of chocolate cake."

Meanwhile, Bowland, gluten-free for six years, says she's a different person since modifying her diet.

"When you're miserable your whole life, you can't imagine what it means to be able to feel good and eat good food," she says. "By eliminating the culprit, I was able to heal and restore my health.

"You miss gluten initially, but you don't want to go back because you know what will happen. I'm waiting for the day I can have a beef Wellington that is gluten-free. I'll definitely know we've arrived the day I walk into Starbucks and see a gluten-free muffin."

Learn more about about celiac disease from the Celiac Sprue Association/Denver Metro Chapter web site.

Thank you for sharing, i take it this was in yesterdays paper. I wish i would have known and i could have had my parents read it yesterday. I think i will print it off tho and send it to them. SOme of those recipes look good to.

It is nice to see articles. It seems i talk to so many people in colorado and they have no idea what im talking about. But many that i do talk to, say they are going to get on the internet and look it up. It will be nice when everyone knows what celiac is, i think things will be so much beter for everyone.

paula

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    • Hi Could a mod please move this post:   and my reply below to a new thread when they get a chance? Thanks! Matt
    • Hello and welcome Firstly, don't worry about it but for ease your post (and hopefully my reply) will probably be moved to its own thread. That will make it easier for others to see it and reply and also help Galaxy's own thread here on track and making sense.  The antibodies that the celiac tests look for can drop very quickly, so... maybe? Celiac is difficult to test for, there are different tests and sometimes someone doesnt test on one but does on the other. If you can get a copy of the tests and post it here the community may be able to help explain the results.  It may have shown damage to the villi, the little tendrils in your intestine that help you extract nutrients from your food. Celiac is one, but not the only, way in which they can get damaged leading to a vast number of potential symptoms and further making diagnosis a tricky proposition. Definitely, there's a connection. Here's a page that explains it in detail: https://stomachachefree.wordpress.com/2012/03/21/liver-disease-in-celiacs/ Fantastic  It sounds as if your doctors were happy to diagnose you on the basis of the endoscopy? It may be then that you've found your answer. I hope so, you've clearly had a rotten and very scary time.  I'm sure with the positive reaction to the diet you want to go on and get healthy, but I would only add that you should discuss this with your doctors, because they may want to exclude other potential causes if they've not confirmed celiac at this point. Check out the advice for newly diagnosed here: To your family I'd simply say that celiac is a disease of the autoimmune system, the part of our body that fights diseases and keeps us safe. In celiac people the autoimmune system see's the gluten protein found in wheat, barley, or rye grains as a threat to the system and it produces antibodies to attack it and in doing so attacks it's own body as well. It's genetic in component so close family members should consider a test if they have any of the many symptoms. There's roughly 1 person in 100 with celiac but most of them don't know it and are risking getting or staying sick by not finding out.  There's further info for them and you here: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I'm going to ask a mod to move your post and my reply to a new thread, but wanted to give you an answer first The good news is you've found a great site and there will be lots of support for you here. You've also got 'lucky' in that if you're going to have an autoimmune condition, celiac is a good one  Most react really well to the gluten free diet and you will hopefully have much more healing to come! Best wishes Matt
    • Please share what was so difficult about starting your account.
    • I'm new here so please forgive me if I'm in the wrong forum. But I could use some clarity and input.. So I'll try to make my story brief as possible😀 So about 8 months ago I began itching uncontrollably and after going to the Dr for labs she found my liver enzymes were 5x what they should be and was referred to a gastro Dr.  Gastrointestinal Dr ran multiple scans, blood work over the next 2 months and referred me to teaching hospital with a " tumor board" apparently I had a mass within my bile ducts that was blocking bile from liver. Was given a grim diagnosis of rare cancer and told would be dead within the year. Then had an endoscopy done to get tissue of the mass and for some reason it had partially resolved and was no longer blocking bile duct. At this point they could not find and cancerous cells. So fast forward 3 months I'm still in pain and had another endoscopy and the biopsy taken showed high possibility of celiacs.  The blood work was negative for celiac but after the grim cancerous diagnosis I had been unable to eat for 2 weeks or so and so I'm not sure if that would have skewed the labs?. How could the biopsy show high possibility of celiac?  And had anyone heard of celiac causing inflammation in the bile ducts?  I have been gluten-free for 6 weeks and have been feeling remarkably better pain in the upper right quadrant is less, and migraines ( I have had for my whole life) have lessened.  So all this to say I don't understand celiacs and how to explain it to family. Or how all of a sudden this happens. Ask if anyone can shed any insight I would appreciate it. Blessings   
    • Thank you for taking the time for sharing that info. Don't we have the best disease ever! There's got to be a better way to cut down the scarring. Yes, I've scratched till it bleed. Can't help it. It's like having a bunch of mosquito bites. Yes, only gluten free now. Still have bursts, so probably am being exposed to gluten. Will need to stop dapsone soon. Good luck with your situation.
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