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? - 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
Where can I buy gluten-free stuff?
Support this site by shopping at The Celiac.com Store.
The fullness of the Eucharist is found in the wine alone. However, glutenfreewatchdog did an article on the low gluten hosts recently. She tested a single host from the Benedictine sisters and found it to contain 0.0017 mg of gluten. Compare that to the 0.57mg found in a piece of gluten free bread. The amount of gluten you are exposed to is negligible if you take a low gluten host
Here's a good article to read....
It's not the Teflon that is the problem. It is the tiny amounts of gluten that are hidden in the cracks of previously used cookware. Personally, (and I have had this confirmed by the UCLA celiac center), it is not necessary to purchase new cook ware when going gluten free. Once you have cleaned the cookware well and cooked on it a couple of times with gluten free food, all of the gluten will be gone. What IS necessary is to not continue to cook gluten containing items in those pots and pans. Now that you have your new pots and pans (and hopefully a gluten-free colander and a toaster), label them all gluten-free or not). Don't cook any gluten containing foods in your new pots and pans and you should be good to go.
Short answer to this:
Has anyone else been through the denial phase and emotional upset upon realizing the life changes that have to happen just to feel better when eating?
All of us!!!!!! It's mourning & it's normal. Breaking down in the grocery store & sobbing? Yep. Normal & I think we've all done it at least once if not multiple times.
I would love to say more but dinner is calling me to go make it so I have to run for now.
I found out roughly 3 -4 months ago by accident that I am gluten sensitive. One day I woke up and had joint pain in just about every joint on my left side. ie, elbow, wrist, knuckles, hip, knee, ankle and feet. I was already having issues with intense foot pain that I mistook for plantar fasciitis. Once I googled the symptoms, and realized ALL of several other things were happening at the same time as a result of gluten as well, I knew the answer. I had been bloating in my belly for decades, and also having migraines for years, but as of this year, I was looking VERY pregnant after each gluten episode. This was highly upsetting.
I am 52, and fairly active otherwise. I had Migraines, depression, anxiety and now joint pain and peripheral neuropathy. I'm on anxiety meds, and have hypothyroidism and diabetes 2. Getting to the bottom of the problems with my symptoms finally, has been exhilarating and exhausting at the same time.
I cannot test for Celiac because my insurance won't pay for this since I am not anemic and have no family history of Celiac.
Since I have been eating gluten-free, I have been feeling better, besides the mistakes that produce symptoms within 30 min-an hour. When I make a mistake, my symptoms come on faster and faster, and also more intense. For example, I ate at a restaurant thinking I was okay, and by the time I got home and exited the vehicle I looked 7 months Prego, and my feet felt like I was walking on razor blades.
The last week or two has been the best for not making mistakes, and finally I can eat without feeling horrible.
Here's the thing: I still can't wrap my head around this! I comb through the forum for answers and have learned so much! I have an extremely supportive boyfriend. I just am in so much denial about this. It's emotional for me and some days I just can't handle it. I know many people with full blown Celiac's disease have it way worse than I do, I just can't deal with this very easily. Has anyone else been through the denial phase and emotional upset upon realizing the life changes that have to happen just to feel better when eating? What did you do about it?
The basic idea is that you don't want to use something that might have gluten in/on it. Pots and pans are easy to wash and get clean - a colander is not - all those little holes full of pasta goo. A toaster with crumbs.