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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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tarnalberry

As Promised, A Few Recipes

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Garlic Rosemary Mashed Potatoes

Ingredients

-----------

4-6 yukon gold potatoes

1/2 tsp rosemary

1/2 tsp Garlic Gold Nuggets (or roasted garlic)

1/2 tsp kosher salt

chicken or vegetable broth

Directions

----------

1. Cube (but do not peel) the potatoes, and steam in a pot until cooked through, about 30 minutes, depending on the size of your cubes.

2. Using a mortar and pestle, crush the herbs together.

3. Drain the potatoes, transfer to a large pot, and the seasonings, and mash.

4. Add 1/3 cup of broth, and continue to mash until the desired texture is reached. (You may need to add more broth if it's too thick.)

This is my mom's recipe for mashed potatoes! We love it because the yukon golds are naturally buttery tasting, thus it's fairly healthy!

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Thank you so much!! These look fantastic!!

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Thanks Tiffany! These ALL look GREAT! I've been looking for a good rice pudding recipe - I'll be making this as soon as I can get the arborio rice. Thank you for putting in so much time to do this.

Liz

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Banana Muffins

(a modification of my mother-in-law's banana muffin recipe, these are dense, but tasty)

Ingredients

-----------

1/2 cup sorgum flour

1/2 cup sweet rice flour

1/2 cup brown rice flour

1/2 cup montina flour

1/2 cup flax meal

2 cups Perky's Nutty Rice

1 1/2 cup brown rice flakes (or an alternative)

1 1/2 tbsp baking powder

1 1/2 tbsp cinnamon

4 mashed bananas

1/2 cup apple sauce

1/2 cup agave (or sugar)

1 cup milk (or substitute)

2 eggs

1 tbsp oil

Directions

----------

1. Mix all dry ingredients together.

2. Thoroughly mix all wet ingredients together.

3. Combine wet and dry ingredients and mix well. The batter should be very thick. Add more milk sub if it's too thick (really hard to mix), if it's too thin, add more sweet rice flour.

4. Spoon into two one-dozen, full size muffin tins (which have been sprayed with oil).

5. Cook in a 400F oven for 15-20 minutes. Test for doneness.

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I just made that cashew ranch dressing. It is so good!!!! I think I'll be making that really often from now on.

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Understated Banana Bread

Ingredients

-----------

1 cup montina flour

1 cup white sorgum flour

1/2 cup sweet rice flour

1/2 tbsp baking soda

1/2 tbsp cinnamon

1/4 tsp salt

pinch nutmeg

4 very ripe bananas

2/3 cup brown sugar

1/2 cup vanilla flavored almond milk

2 eggs

2 tbsp canola oil

1/4 tsp vanilla

Directions

----------

1. Mash bananas, and mix thoroughly with all the wet ingredients (including brown sugar).

2. Stir together dry ingredients.

3. Mix wet ingredients into dry ingredients and combine throughly.

4. Pour into a lightly oiled 9x4 loaf pan, and bake at 350-375F for an hour, starting to check for doneness w/ a toothpick at 45 minutes.

5. Let cool in the loaf pan for 10 minutes, then turn onto a cooling rack for at least another 10 minutes.

Italian Hummus

1 can garbanzo beans

1 can tomato paste

1/3 cup lemon juice

1/3 cup tahini

1/4 cup olive oil

1/4 cup water

2 tsp paprika

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp thyme

1/2 tsp oregano

1/4 tsp ground sage

Combine all ingredients in a Cuisinart or blender, and blend until combined.

Garlic Hummus

1 can garbanzo beans, drained

3 tbsp roasted sesame tahini

3 tablespoons extra virgin olive oil

1 large lemon, juiced (3-4 tablespoons)

6-8 cloves garlic

1 bunch chives, chopped

pinch paprika

pinch ground cayanne

Place all ingredients, except chives, in a Cuisinart or blender.

Blend 1-2 minutes, or until smooth.

Add chives and pulse until combined.

Trasfer to a non-metal bowl.

Let sit in the fridge, covered, for an hour before serving. (optional)

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Veggie Rice and Beans

Serves 2-4

Ingredients

-----------

1 - 2 cups leftover brown rice

1 can black beans, drained

1 can (14oz) diced tomatoes

1 medium zucchini, diced

1 orange or yellow bell pepper

1/3 medium red onion

1 tsp cajun seasoning or chili powder

1/2 tsp garlic salt

1/4 tsp sage

1/4 tsp cumin

chopped cilantro

Directions

----------

1. Combine all ingredients except bell pepper and cilantro on medium heat. (You can start heating the beans, rice, and tomatoes while you dice the other ingredients to save time.)

2. When everything is hot and simmering, stir in the bell pepper, and let simmer for another minute.

3. Serve immediately, garnishing with chopped cilantro.

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thanks for taking the time to post the recipes

a couple questions if you don't mind :P

for the banana bread can I sub 1 cup montina flour and the sorgum with something else..possibly brown rice?

and the rice pudding..can I use rice milk instead of almond?

thanks

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thanks for taking the time to post the recipes

a couple questions if you don't mind :P

for the banana bread can I sub 1 cup montina flour and the sorgum with something else..possibly brown rice?

and the rice pudding..can I use rice milk instead of almond?

thanks

for the banana bread, you can, but the results won't taste the same. the flour choices there were specifically due to the flavors of gluten-free flours - many are stronger tasting, sometimes more bitter, than wheat, and my husband hates most of them. the texture will change a bit too, but I think it will still be reasonable.

for the rice pudding, yep, you can use just about any liquid. coconut milk would also work.

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thanks tiffany, I think I'll try the rice pudding this weekend. I love rice pudding and miss having it

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HEY,I want some bread. It fills my gut up! But your recipes sound pretty good-I eat most other foods too. I gonna try to bake some gluten-free bread,but I need to gather up all the ingredients,the rice flr. potato starch, tapioca flr. xantham gum.I have to look around this week at a local dietary supply or maybe order online. I did make Arrowhead Mills gluten-free bake mix( brown rice,fava bean flr., i don't remember what else) and ate waffles all month,it also makes crumbly bisquits,and banana bread.I found some good recipes right here on celiac.com! Try typing in 'Recipes' in the search engine.

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Sausages and Tomatoes

Serves 3-5

Ingredients

-----------

1 package sweet italian sausage (4 links)

1/3 cup brown rice

1/3 cup millet

1/3 cup amaranth

1 28oz can diced tomatoes (do not drain)

3 cups chicken broth

2 tbsp italian seasoning

1/2 tsp salt

Directions

----------

1. Cut sausages into 1/4" slices.

2. Combine all ingredients in a large pan and cover.

3. Simmer, on very low heat, for 40 minutes, stirring occasionally, adding water if necessary.

4. Serve, adding salt and pepper to taste.

note on ingredient substitutions: you can use a variety of grains here, but the 1/3 cup amaranth is *important* to give it an almost creamy texture without using any cheese.

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Quinoa Pilaf

Serves 4

Ingredients

------------

1 cup quinoa

1 cup chicken or vegetable broth

1 cup water

1 chopped carrot

1 chopped bell pepper

1/2 chopped onion

2 chopped zucchini

3 stalks broccoli, chopped

1 tsp italian seasoning

1/4 tsp salt

(Tip: if you have a CuisinArt or similar food processor, use that for the chopping. Turns it into about 4 minutes prep time.)

Directions

----------

1. Rinse quinoa thoroughly to remove all saponin.

2. Combine all ingredients and bring up to a simmer.

3. Cover, and turn to low, letting cook for 15 minutes. Stir once.

4. Check for done-ness, and to make sure all the liquid is absorbed. If not, stir, and let cook for five more minutes.

5. Turn off heat, and serve.

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Sausages and Tomatoes

Serves 3-5

Ingredients

-----------

1 package sweet italian sausage (4 links)

1/3 cup brown rice

1/3 cup millet

1/3 cup amaranth

1 28oz can diced tomatoes (do not drain)

3 cups chicken broth

2 tbsp italian seasoning

1/2 tsp salt

Directions

----------

1. Cut sausages into 1/4" slices.

2. Combine all ingredients in a large pan and cover.

3. Simmer, on very low heat, for 40 minutes, stirring occasionally, adding water if necessary.

4. Serve, adding salt and pepper to taste.

note on ingredient substitutions: you can use a variety of grains here, but the 1/3 cup amaranth is *important* to give it an almost creamy texture without using any cheese.

Tiffany--

Is the amaranth amaranth flour, puffed, seed? If I've got it, might make this for dinner tonight!

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Tiffany--

Is the amaranth amaranth flour, puffed, seed? If I've got it, might make this for dinner tonight!

seed, just the grain itself. what's fun about it, is that it goes a bit 'creamy' because of it's size/starch ratio. for those of us who are CF, it gives you a bit of that cheesy flavor/texture without the dairy. I hadn't anticipated it when I threw together the recipe (I just wanted a smaller binding grain), but it was a pleasant surprise! :-) the sweet italian sausage (usually not my favorite flavor) was *really* a winner in this recipe.

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seed, just the grain itself. what's fun about it, is that it goes a bit 'creamy' because of it's size/starch ratio. for those of us who are CF, it gives you a bit of that cheesy flavor/texture without the dairy. I hadn't anticipated it when I threw together the recipe (I just wanted a smaller binding grain), but it was a pleasant surprise! :-) the sweet italian sausage (usually not my favorite flavor) was *really* a winner in this recipe.

Tiffany--

I figured it was just the grain, so that is what I used that night. It was really great! I ended up cooking mine for about an hour. The flavor and texture was really good...dh loved it and my dad asked me to make him a big batch and freeze it for him for later :) I used italian chicken sausage...favorite in our house. Thanks!

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Beef Jerky (The Original Recipe)

1 London Broil

1/4 cup soy sauce

1/4 cup worchester sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1 teaspoon liquid smoke

1 teaspoon seasoned salt

optional - 1 teaspon crushed chili flakes or 1/2 tsp cayanne pepper

1. Slice meat approx 1/4" thick across grain.

2. Combine all maranade ingrediants, place in a dish, and cover

3. Place in refrigerator for 24 to 48 hours

4. Stir whenever you think about it

5. Place meat on oven rack

6. Set the oven to ~125-150F (warm setting on electric oven), keeping the door slightly open (you can use a folded up paper towl to prop the door open)

7. Leave in the oven for 3-6 hours or until meat is dry (check occasionally - time varies significantly depending on humidity and your oven).

Note 1: I don't yet know the best way of doing this in a gas oven - theoretically, it's the same, but I haven't tried it, having grown up with electric ovens, and only aquiring a gas oven after having aquired a dehydrator, which you could use instead of an oven, at an appropriately high setting.

Note 2: Don't substitute a different type of meat - well, don't substitute a non-red meat. Buffalo or venison would be fine, though drier, but chicken or turkey would need to be cooked lightly first to be safe since the internal temperature needs to get higher but it dries out more quickly, and fish is just *very* tricky to do and I don't suggest it without more specific fish instructions.

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Beef Jerky (The Original Recipe)

1 London Broil

1/4 cup soy sauce

1/4 cup worchester sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1 teaspoon liquid smoke

1 teaspoon seasoned salt

optional - 1 teaspon crushed chili flakes or 1/2 tsp cayanne pepper

1. Slice meat approx 1/4" thick across grain.

2. Combine all maranade ingrediants, place in a dish, and cover

3. Place in refrigerator for 24 to 48 hours

4. Stir whenever you think about it

5. Place meat on oven rack

6. Set the oven to ~125-150F (warm setting on electric oven), keeping the door slightly open (you can use a folded up paper towl to prop the door open)

7. Leave in the oven for 3-6 hours or until meat is dry (check occasionally - time varies significantly depending on humidity and your oven).

Note 1: I don't yet know the best way of doing this in a gas oven - theoretically, it's the same, but I haven't tried it, having grown up with electric ovens, and only aquiring a gas oven after having aquired a dehydrator, which you could use instead of an oven, at an appropriately high setting.

Note 2: Don't substitute a different type of meat - well, don't substitute a non-red meat. Buffalo or venison would be fine, though drier, but chicken or turkey would need to be cooked lightly first to be safe since the internal temperature needs to get higher but it dries out more quickly, and fish is just *very* tricky to do and I don't suggest it without more specific fish instructions.

Tiffany, Thank you - I am going to make this and the other recipes also sound really good. What would the jerky taste like it I left off the liquid smoke? I bought a bottle ages ago and didn't like it but if you feel I need it in this, I'll get another bottle and try it again. Thanks a lot. LindaLee

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Tiffany, Thank you - I am going to make this and the other recipes also sound really good. What would the jerky taste like it I left off the liquid smoke? I bought a bottle ages ago and didn't like it but if you feel I need it in this, I'll get another bottle and try it again. Thanks a lot. LindaLee

I think it makes a big difference, but there are a lot of ways to make beef jerky, and this is just the only recipe I have written down. ;-) You can certainly try leaving it out. You can even try sweeter varieties by adding some brown sugar or honey, or make teriyaki sauce to use in place of the soy sauce.

Most beef jerky does have liquid smoke in it, as it does add a bit of something quite classic to the jerky, but that's the beauty of making it yourself - you can change that! :-)

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I think it makes a big difference, but there are a lot of ways to make beef jerky, and this is just the only recipe I have written down. ;-) You can certainly try leaving it out. You can even try sweeter varieties by adding some brown sugar or honey, or make teriyaki sauce to use in place of the soy sauce.

Most beef jerky does have liquid smoke in it, as it does add a bit of something quite classic to the jerky, but that's the beauty of making it yourself - you can change that! :-)

I am going to make it with the smoke. It needs to stay refrigerated, right? I have the soy and wh. sauce, any special brand of spices? I guess the plain ones are all gluten-free? Thanks again. I have just been cooking so plain until I'm sure everything is gluten-free.

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I am going to make it with the smoke. It needs to stay refrigerated, right? I have the soy and wh. sauce, any special brand of spices? I guess the plain ones are all gluten-free? Thanks again. I have just been cooking so plain until I'm sure everything is gluten-free.

I use McCormick's or Spice Hunter, but that's just my preference. The liquid smoke I've always gotten (and is gluten-free - haven't seen one that isn't) doesn't need to be refrigerated, but I haven't made jerky in a while... :-)

Cooking gluten-free, even from safe foods, doesn't have to be plain, you just need pleny of fresh foods. A stir fry with lots of fresh vegetables and a bit of oil doesn't need fancy sauces/spices - it can be fabulous just by having fresh, varied vegetables. :-)

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Very Veggie Lasagna

Ingredients

-----------

2 boxes Tinkyada lasagna noodles

6 roma tomatoes

3 cans tomato sauce

1 bunch spinach

3 medium zucchini

2 small carrots

1 red bell pepper

8 oz mushrooms

1 tsp salt

2 tbsp fresh sage

2 tbsp fresh rosemary

3 tbsp fresh basil

1 tbsp fresh oregano

1 tbsp fresh thyme

5 cloves garlic

2-4 tbsp extra virgin olive oil

Directions

----------

0. Preheat the oven to 350F.

1. Boil a large pot of water, blanch the tomatoes for 30 seconds, cool in a cold water bath, and peel.

2. Chop the roma tomatoes into small cubes.

3. Chop the fresh herbs finely and crush the garlic.

4. Combine the tomato sauce, tomatoes, salt, herbs, garlic, and olive oil in a wide pan and simmer until it's reduced and thicked a fair bit, approximately 20 minutes.

5. While the sauce thickens, thinnly slice (on the bias) the zucchini and the carrots.

6. Thinnly slice the mushrooms and bell pepper.

7. Wash the spinach and remove long stems.

8. In a very large pot, boil a large quantity of water, and add the noodles, boiling for approximately 3 minutes. Remove from the water and drain.

9. In a 9x13 baking dish, place a small amount of the tomato sauce, then a layer of noodles (should take about five across). Then layer the spinach on top of the noodles.

10. Add another layer of noodles, and more sauce on top of that. Spread the mushrooms evenly over the noodles.

11. Add another layer of noodles, and more sauce on top of that. Spread the carrots and bell pepper evenly over the noodles.

12. Add another layer of noodles, and more sauce on top of that. Spread the zucchini over evenly over the noodles.

13. And the final layer of noodles, and the rest of the sauce (at least approximately 1 cup), to cover the noodles.

14. Bake at 350F for 40 minutes. Check at 25min and cover with aluminum foil if necessary (if it's starting to burn a bit on the top).

Note: If canned tomato sauce is a problem (say, due to a problem with the citric acid), you can simply eliminate the tomato sauce, and use approximately 30-40 roma tomatoes (following the same blanching and chopping process), though it will take longer to cook them down (at least an hour).

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Thanks Tiffany. My printer has been working overtime on this thread. Since I can't have soy, can I substitute Bragg's for soy? I really love jerky and have lots in the pantry that hubby gets to eat now.

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Thanks Tiffany. My printer has been working overtime on this thread. Since I can't have soy, can I substitute Bragg's for soy? I really love jerky and have lots in the pantry that hubby gets to eat now.

Bragg's amino acids are still made from soy though. I mean, if you can tolerate Bragg's, yeah, use them, they'll work fine in stir-fries, but they're soy-based.

You can make stir fries and leave out the soy sauce, focusing on other spices (I'll use chili sauce and lemon juice, for instance) to make soy-less stir fries. Maybe a bit of rice vinegar as well.

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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?    
    • I also can't have dairy but through a series of experiments and a lot of research I think I've pinpointed my problem. It may or may not be the same for you, but I thought I'd share.  There are two kinds of beta-casein protein A1 and A2. We'll call A1 "bad casein" and A2 "good casein". The two proteins differ only in a single amino acid, but this is enough to make it so that they are processed differently in your guy. Bad casein is actually broken down into a casomorphin, which is an opioid peptide. That does not mean that milk gets you high, or is as addictive as heroin, or anything like that, it just means that it can interact with opioid receptors (which the gut has a bunch of). It's worth noting that opioids cause constipation due to their interaction with the opioid receptors in the gut, and that a lot of people feel like cheese and dairy slow things down, but any connection between the two is pure speculation on my part at this point.  Now here's where things get weird. The vast majority of milk cows in the western world are derived from Holstein-like breeds, meaning black and white cows. In a few select places, you'll see farms that use Jersey-type cows, or brown cows (Jersey cows produce less milk than Holsteins, but many connoisseurs feel it's a higher quality milk, particularly for cheese).  Holstein-like cows have A1 and A2 casein (bad and good), however, Jersey-type cows only have A2 (good casein), unless their genetic line involved a Holstein somewhere in the past, which does happen.  A company in New Zealand figured out how to test their cows for these two genes, and selected their herd down to cows that specifically produce ONLY A2 (good) casein. You might have seen it in the store, it's called A2 milk. Some people have had a lot of luck with this milk, though it still doesn't solve the problem of cheese.  I have suspected, due to trial and error and a few accidental exposures, that I have a problem with A1 casein, but not A2. In line with this: I am able to eat sheep and goat dairy without any difficulty, so at least I can still enjoy those cheeses! I am also fortunate because I'm apparently not too sensitive, as I can still eat cow-milk butter. The process of making butter removes *most* (read: enough for me) of the casein.  However, if I eat cow cheese or a baked good with milk, I get really sick. It's a much faster reaction than if I get glutened. Within minutes I'm dizzy and tired and my limbs are heavy. I have to sleep for a couple of hours, and then, over the next couple of days, I'm vulnerable to moodiness and muscles spasms and stomach upset just as though I'd been glutened (though the brain fog isn't as bad). I actually haven't tried A2 milk yet, mostly due to lack of availability (and motivation, I don't miss milk, I miss CHEESE). However, last year, when I was getting ready to go on a trip to Italy, I had a thought. Once, in the recent past, when I'd been testing dairy, I'd had a slice of parmesan cheese. Miracle of miracles, I was fine. I didn't feel a thing! I was so excited that I ran out and got some brie to eat as a snack. That did not go so well... Turns out parmigiano reggiano is made from the milk of the Reggiana variety of cow which is, you guessed it, a brown cow (they say red). I did a little more research and found that dairies in Italy predominantly use brown cows. So I decided to try something. As some of you may know, Italy is something of a haven for celiacs. It's one of the most gluten-free friendly places I've ever been. You can say "senza glutine" in the smallest little town and they don't even bat their eyelashes. You can buy gluten free foods in the pharmacy because they're considered a MEDICAL NECESSITY. If travelling-while-celiac freaks you out, go to Italy. Check out the website for the AIC (Italy's Celiac society), find some accredited restaurants, and GO NUTS. While I was there, I decided to see if I could eat the dairy. I could.  Friends, I ate gelato Every. Single. Night. after that. It was amazing. Between the dairy being safe for me and the preponderance of gluten free options, it was almost like I didn't have dietary restrictions. It was heaven. I want to go back and never leave.  So that's my story. Almost too crazy to believe.  TL;DR: Black and white cows make me sick, brown cows are my friends.
    • I'm a scientist, and I did a little research into the study. Looks valid and it was published in a respected journal.  http://www.gastrojournal.org/article/S0016-5085(17)36352-7/pdf The science looks solid. As someone who didn't have a super clean cut diagnosis before going gluten free, I'd love to see something like this become available. Then again, there's no doubt in my mind that I can't have gluten, so any additional testing would be purely academic. But like I said, I'm a scientist. I can't help myself. 
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