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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.

Dangerous Grains
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I just finished the book "Dangerous Grains" by Hoggan and Braly. I thought it was very well-written, totally fascinating and covered topics I hadn't encountered in other books including the "leaky gut" concept. (I also got a lot out of the chapter on various tests.)

I learned that a "leaky gut" caused by gluten intolerance can allow substances to pass through the intestinal wall directly into the bloodstream where they can travel anywhere in the body and cause mischief. In other words "malabsorption" can mean not only NOT getting nutrients you need but also getting various substances that might be harmful when they are at large in your bloodstream. Perhaps this explains the wide range of symptoms in celiacs--any place blood goes might be "visited" by unwelcome intruders!

The take home message for me is that healing the intestine as quickly as possible to plug up the leaks is all important. I suspect that being super, super strict in the earliest days of recovery would be especially helpful. That is, for 3-6 months restrict the diet to whole foods that are non-gluten-free with NO additives. Then, after the majority of healing has occurred you can branch out into more processed, but still gluten-free, foods.

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Hi Yankee,

I am on that type of diet per my nutritionists advice and am starting to feel better. I have been on a very strict diet to start out with, but am gradually adding a few things here and there back in to see how I feel. I highly recommend this to anyone - it helps you detox and break it down to see how it feels to feel better before you add anything back in. When you are so sick all the time it's very difficult to cope, but having a strict diet to follow has helped and I'm at the point where I can start adding things back in and it's liberating :).

Lily

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Yankee, Excellent info on Grains:

Several days ago I tried making spaghetti with Tinkyada brand wheat free / gluten-free brown rice pasta, but it states on the bag, From Whole-Grain, I also made 1.5 lbs of fresh turkey burger, made into 1.5 inch chunks,

but I did use some seasoning, which after a few months of cooking with it seems to have been ok, used garlic, onion, lawry's salts, and some black pepper, then mixed in 1 jar of Classico's Tomato & Basil red sauce, which the company states that all their sauces are 100 percent gluten-free, and it seems I have been reacting to this, I even tried just eating the noodles, but could not tell since I was already reacting.

I thought I've been eating good enough for the past 2 to 3 months as I have been getting better, and getting back to being " Regular " but something is causing me to react again, and I feel as per my testing done by my chiropractors holistic testing, he told me that grains and dairy were my biggest concerns, rather I had a defence to the wheat test, so how do we avoid grains without wheat?

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When you are new it usually helps to take a good quality (high in nos. of organisms) gluten free probiotic to promote healing in the gut, and often some digestive enzymes to help break down your food since it is the longer chain (not broken down) amino acids getting through the leaky gut which create the mischief.

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    • Your issues is probably with the carbs then. there is a alternative. best pricing is miracle noodle. For Konjac rice substitute. Konjac flour works with some people others it does not. https://miraclenoodle.com/collections/miracle-noodle-rice-products There is a trick to cooking it but they make no carb noodles, and rice. I use the rice to make all kinds of rice like dishes like my mothers mexican fried rice etc. It does have a tad off texture and flavor but comes close. If your looking for no carb breads Julians Bakery makes some pretty decent breads but you HAVE to toast them to use them. I just found them a month ago....First time eating a bread in 2 year, and first time in as long as I can recall eating one that did not make me feel bloated and fat. No carbs, no sugars, no yeast, no dairy, no soy, and very low sodium...... Been eating french toast, vegan cheesy bread, bread with almond butter and sugar free jam I have honestly been in food heaven since I found it. BTW some celiacs can not tolerate any grains very rare but it happens.    OH and on what I have is really bad Ulcerative Colitis, so I have a bunch of other trigger foods that cause inflammation, bleeding, distention, constipation, gas, bloating etc. Carbs/sugars is a huge one for me fructose, glucose, sucrose.
    • They rotate growing rice and oats in the same crop. I unfortunately am intolerant to oats.  I have Dysbiosis according to a stool test, which is why I am quite sensitive to gluten among other foods.  May I ask what AI you have that makes you sensitive to carbs? I have been in and out of the doctor since November 2016 with chronic pain.  Trying to figure out what is going on with my gut, it's terrifying. I tried Dynasty jasmine rice from Thailand the other day which was recommended in 2009 by someone on here and a few hours later had the worst low blood sugar attack I'd ever had in my life. I am severely underweight due to the pain and I think this happened because I ate a bit too much (I LOVE rice) upon my first introduction back into my diet.  Even so I reacted just as I do when I ingest gluten (intense anxiety/hard to breathe/fast heart beat/constipation/intense pain under my ribs) So I don't think Dynasty is a safe brand, not for me at least. I only react this way to gluten. My other food sensitivities, the symptoms pop up around 24 hours later and are completely different. 
    • Thanks so much for the information. I tried Dynasty jasmine rice which was a recommendation from a sensitive individual on here. The post I believe was from 2009 so there's plenty of time for practices to have changed. I only ask this here again for updated information as I tried the Dynasty brand and got sick. I do not have Celiac disease (according to an Endoscopy) however, I have been gluten-free for 2 years and only ate a cookie or a donut maybe a few times a month for a year and a half before I was tested. I actually like going without gluten as I get less low blood sugar attacks and rarely ever get migraines. Not to mention, before I had the Endoscopy I was fasting for 2 days with no food or drink while I received other tests while I was in the hospital. I also got a colonoscopy at the same time so I had to clear my system out completely. My doctor believes I have a non-Celiac gluten sensitivity due to my symptoms after ingesting gluten. I was diagnosed with Dysbiosis so it could be my body lacks the correct bacteria to break down gluten. I have several other food intolerances including dairy and oats which many facilities process along with rice. 
    • Hi   I'm in the UK so brand recommendations probably no help to you, although we have Uncle Ben's over here which is fine to my knowledge. I have to say I approach rice on the assumption that it should be safe unless I hear otherwise, that may not be the best approach if as you say you're particularly sensitive and want to cover all the bases. The exception to this is the precooked rice you can find over here in pouches designed for the microwave. That can be a problem.  If you have a brand you normally use or that's readily available you could try googling it to see if anyone has reported issues and of course contacting them directly to check with them. This forum is also worth searching in that way as over the years there's been many accounts from users of their experiences with different brands and products so you could try searching a brand name with them.
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