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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

Celiac Disease In The News

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This research is about getting more of the gliadin out of processed foods for testing -- since the current procedures apparently only extract 44%, that would mean tested foods (as a whole, not raw ingredients) would generally have (over) double the amount found by ELISA testing!

Also, the new test can find the proteins from rye and barley!


Eur J Gastroenterol Hepatol. 2005 May;17(5):529-39.

Development of a general procedure for complete extraction of

gliadins for heat processed and unheated foods.

Garcia E, Llorente M, Hernando A, Kieffer R, Wieser H, Mendez E.

OBJECTIVES: In the past, one of the major problems in gluten analysis

has been the unavailability of an efficient, universal, extraction

procedure of gliadins - the alcohol-soluble proteins of gluten - from

both heat processed and unprocessed products. This study was designed

to develop a universal, extraction procedure capable of extracting

the totality of gliadins from both unprocessed and heat processed

foods for coeliac patients. METHODS: A simple quantitative extraction

solution containing 250 mM 2-mercaptoethanol and 2 M guanidine

hydrochloride ('cocktail'), was developed to extract gliadins from

heated foods. RESULTS: The diluted reducing and disaggregating agents

reaching the micro plate at low concentration do not affect the ELISA

system based on the R5 monoclonal antibody. The recovery of gliadins

extracted by the cocktail from spiked samples was nearly complete,

with an average mean value of 95.5%, which is clearly superior to

44.4% obtained with conventional 60% aqueous ethanol. The cocktail

always yielded either slightly similar or higher values than 60%

aqueous ethanol depending on the type of foods: 1.1-fold in unheated

foods, 1.4-fold in wheat starches and 3.0-fold in heated foods. False

positives or negatives were never observed using the cocktail

solution. CONCLUSION: We present a general complete gliadin

extraction procedure based on reducing and disaggregating agents for

both heated and unheated foods as a crucial tool for gliadin

analysis. The new extraction solution is used for corresponding

proteins from rye (secalins) and barley (hordeins). The cocktail was

employed as the extraction method in the international ring trial

evaluation of sandwich R5-ELISA as proposed by the Codex Alimentarius

and organized by the Working Group on Prolamin Analysis and Toxicity.

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Hey Kiddo:

That went way over my head! (lol) Can you break it down for my simple mind! :D

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Another article:

Thousands of runners at the start of the London marathon yesterday. Picture: EPA

Relief all round after Paula pauses on road to glory


FOR 15 terrible seconds it looked like the curse of Athens had struck again. With just four miles to go to the end of the London marathon, Paula Radcliffe pulled up and stopped at the side of the road, apparently in severe pain.

But with anxious millions watching on television, the tears never came - Radcliffe had stopped to relieve herself.

Within a matter of seconds, she was back running on the streets of east London - still ahead of the pack and with her trademark grimace intact - and went on to win the race with a gap of five minutes over her nearest rival.

Speaking soon after the race, Radcliffe apologised for her unscheduled toilet break and revealed that severe stomach cramps had forced her to stop - blaming too much grilled salmon the night before.

"I want to apologise to the nation - I had to stop. I didn

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Your the best!

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Your the best!

LOL, thank you!! :P:D

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Tapioca works as a binding agent :blink: Never tried that!

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celiac3270 -

You are so unbelievably cool to put up all these news articles for us!!!

You are my hero :)

- Michelle

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There was another article that required me to register free to view. I've done that sort of thing before, but only on the ones that actually seem quite interesting ;).

This isn't an article, but I just found it. Free celiac recipes: :lol:


Thank you, Michelle :D:lol::)

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This may not be the right thread to add this, but Keith Olbermann mentioned celiac on his show last night. The stick puppets from Michael Jackson Puppet Theater are being auctioned on e-bay and 100% of the proceeds go to the celiac sprue association.

I kind of wish Keith hadn't said he has a "mild case of it". I'm sure he was being sarcastic but people unfamiliar with the condition wouldn't know that.

Here's the link to the auction



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Wow...$15,000 so far! Too bad it's the CSA and not GIG or some research program, but hey, it's celiac. ;)

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    • Diagnosed at 57
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