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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? - 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 Gluten-Free recipes: Gluten-Free Recipes

The What's For Dinner Tonight Chat
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For lunch today I had two yellow squash sauteed with bacon. That was tasty!

I also cooked a whole chicken for the first time a few days ago using this super easy recipe and it was outstanding: http://www.epicuriou...-Chicken-231348

Last night I made a berry crisp using two bags of frozen mixed berries from trader joe's, tossing them in some gluten-free flour mix, then mixing together 1c of gluten-free flour mix with 1/2c sugar & 1/2c butter, some walnuts & some spices and then using that on top of the berries. Yum.

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I made these Chicken Wings (again) tonight. I used ketchup instead of the tomato paste. Gave it more flavor and I always have ketchup but not tomato paste. I boiled the wing tips in water with onion and celery. Froze this for the next time I need chicken broth. For the ginger, I always grate up a piece of ginger when I buy it. Then I freeze the grated ginger in little clumps. Keeps much better then a fresh piece of ginger. The next time I make this I'll double the batch of chicken wings. Then freeze half of them after cooking in the crock-pot.

Slow-Cooker Sticky Wings

Serves 12

In step 3, the oven rack should be 10 to 12 inches from the broiler element. Don

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I bought a George forman grill, its dedicated to gluten free. So I'm grilling individual servings of salmon. Then grilling vegetables in oil,(onions colored peppers and asparagus) cooking up red rice and celery with cheese whiz (my grandaughter is 8 so must think like a kid lol) dessert will be gluten free vanilla ice-cream drizzled with homemade raspberry syurp. I'm also making croissants for the first time, so will serve them as well if they turn out. I'm retired now so have lots of time to prepare meals.I think though for people who are short of time, taking one evening or afternoon when not working to prepare meals and then freeze individual servings is a good idea. I do this all the time. Put the soups I make, or mac and cheese, or tuna casserole etc into small plastic or tinfoil containers freeze them and give them to my daughter so she has something quick for her girls when there in a hurry. It seems to be working well.

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Yesterday I made ground nut stew over rice. Tonight I'm going to make some chicken fried rice with the leftover rice. Also thinkign about making some cabbage spring rolls with rice paper wrappers. Will depend on how ambitious I get. Chicken fried rice with lots of veggies is a meal in itself but I'm really craving spring rolls too. :)

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It WAS going to be a simple soup and salad night for my family, but then I found that recipe for Brazillian cheese bread in another thread here, and I have to add it to our menu. They look soooo delicious, and I have everything we need right in our house.

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I made a really great sirloin with tomato-balsamic reduction, roasted yam fries w/creamy garlic mustard dip, and roasted fennel with parmesan...so fantastic! (have recipes if interested)

LOVE your handle! Yes, I would love to try your recipes. Please post!

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LOVE your handle! Yes, I would love to try your recipes. Please post!

we're allowed to post recipes that we get from magazines or cookbooks, right? Well, the yam fries were my own simple recipe: just cut up the yams, tossed with a bit of olive oil, chile/chili powder, garlic powder, onion powder, cinnamon, and a touch of raw sugar (would have used brown sugar, but mine is contaminated because I put a piece of bread in it to keep it soft :P), salt and pepper to taste. The dip is not dairy free, but was equal parts sour cream and balkan style or greek yogurt, mixed with grainy mustard, some chopped parsley, a bit of lemon juice, and two cloves of garlic that I put through the garlic press. Mix it all up and let it chill before serving, it picks up the flavors better.

Here are the other two recipes, from Clean Eating mag:

Sirloin & Peppery Tomato Reduction

with squash-onion stir-fry (I didn't do the squash-onion stir-fry this time)

Ingredients:

1 tsp chile powder

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Sprouts has a sale on flash frozen haddock fillets - Regular 9.00 per pound - on sale for 3.97 so I bought a couple of pounds. I defrosted 1 lb and cut into serving size pieces. In a pryrex dish I melted some dairy free Smart Balance parve margarine in the microwave and then salted and peppered it. I took the pices of fish and coated them with the seasoned melted margarine and covered the dish with foil and cooked at 350 for 40 minutes. I also picked up some delicious asparagus and steamed that and cooked some white rice. It was very easy on the tummy, very sweet and mild and I have enough leftovers for lunch today at work.

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we're allowed to post recipes that we get from magazines or cookbooks, right? Well, the yam fries were my own simple recipe: just cut up the yams, tossed with a bit of olive oil, chile/chili powder, garlic powder, onion powder, cinnamon, and a touch of raw sugar (would have used brown sugar, but mine is contaminated because I put a piece of bread in it to keep it soft :P), salt and pepper to taste. The dip is not dairy free, but was equal parts sour cream and balkan style or greek yogurt, mixed with grainy mustard, some chopped parsley, a bit of lemon juice, and two cloves of garlic that I put through the garlic press. Mix it all up and let it chill before serving, it picks up the flavors better.

Here are the other two recipes, from Clean Eating mag:

Sirloin & Peppery Tomato Reduction

with squash-onion stir-fry (I didn't do the squash-onion stir-fry this time)

Ingredients:

1 tsp chile powder

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Tonight I'm cooking zucchini pancakes with balsamic mushrooms and leek and roasted tomato. And some home made gluten free sour dough bread. Dessert will be blackberry friands. I'm excited... I better get cooking :)

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All from scratch: Roasted potato, leek and pancetta soup; fresh pasta a la limone; homemade focaccia; fudge brownies for dessert (if we have room in our tummies!).

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Tonight I'm cooking zucchini pancakes with balsamic mushrooms and leek and roasted tomato. And some home made gluten free sour dough bread. Dessert will be blackberry friands. I'm excited... I better get cooking :)

zucchini pancakes?????

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Last night I fixed orange-glazed pork chops, rice and fresh asparagus.

Tonight I finally dragged the bag of BRM pizza crust out of the pantry and made it. Well, what can I say...the toppings were good! :lol: I can do better but at least I got rid of it as I bought it quite awhile ago...from now on it's on to making my own from scratch.

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Tonight I had (again, another batch made for the freezer) Sticky Wings (recipe above) for me. I cooked four large pork chops (3 into the freezer for quick meals) with mashed potatoes and Brussels sprouts for DH. This coming week it's Fish Sandwich (will use Against the Grain Baguettes) with Wasabi Coleslaw (recipe off the Internet), Lisa's Stuffed Green Pepper Casserole ( http://catholicmomof2.blogspot.com/2008/09/stuffed-peppers-casserole.html ) and Cowboy Pizza (Against the Grain pizza crust and Pappa Murphy's idea. Not missing much from being gluten free at my house.

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Apple Cider Brined Double-Cut Pork Chops with Calvados Glaze

Chanterelle Risotto

Minted Peas

gluten-free Fudge Brownies

Not missing gluten at our house, either - basically when we go out.

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Yum. I know these as Hasselback Potatoes. Either way, they are good. I also add slivers of garlic in between the slices but then I LOVE garlic. Then top with Parmesan. Sometimes I get a little carried away...:P

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Yum. I know these as Hasselback Potatoes. Either way, they are good. I also add slivers of garlic in between the slices but then I LOVE garlic. Then top with Parmesan. Sometimes I get a little carried away...:P

I make mine with dried rosemary tucked in, minced garlic on top, and generously sprinkled salt. (And olive oil.)

They are wonderful. I made mine tonight with pork tenderloin. Amazing.

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    • The UC is a whole different beast. I’ve been eliminating tons of food. Meat is definitely good to me. I can eat all the steak, chicken, and pork without problems. I agree that paleo would be great for me. I’m gonna look more into their recipes.  Have you had any problems with fruits and veggies causing flare ups? I make smoothies with mixed berries, banana, gluten free oatmeal, spinach, and a splash of juice. It seems to be a cause. Maybe it’s the high fiber? I’m not sure. That and caffeine. I’m having a hard time eliminating caffeine though  
    • Pain wise a glutening celiac gets me more central gut pain and much worse with sharpness, urge to vomit, gurgles etc. UC is more along the the outside edges of your abdomen from the sides, lower area around the belt line, and upper area right under the rib cage, and is more of a boat and pleasure pain like your intestines are huge feeling.  UC triggers alot more gas, and makes you want to lie down I get the urge to massage and press on the pressure areas as it seems to help.
      Timing wise Celiac glutening I notice within 20-60mins and main vomiting starts in 1-3hours after eating it. UC flare you get it like 4-18hours or later depending on transit time of your food. A glutening will normally result in both a celiac reaction and a later UC reaction. For me a gluten CC or consumption issue also causes neurological symptoms, this is not true for some people but for me I also have a gluten ataxia, so the anxiety, panic, fog, mind looping, numb hands, loss of coordination or straight up motor loss is definite sign for me. Others will have to keep track with a food diary to nail down there own as every person can have a slightly different reaction.

      I also find with UC I do not directly vomit, Sometimes with UC it can trigger constipation and if not remedied in 12-24 hours leads to m system backing up and vomiting. Celiac can also cause me constipation but there is a slight difference in where it seems to get stuck at first. Hard to explain but you can sort of feel it. Also I find a gluten celiac response will result in a week or more of constipation issues. Starting mid section then moving to the outside gut area and  but some people do not get these and get D instead. So this is not very reliable.

      UC flare ups for me with my damage also always have bloody stools, worse flare ups its not just streaks but clots. Red and Dark red show it is in the large intestines. If you get tar like black  and red it is either a sign it is way back in the large intestine or in the stomach or small intestine. This makes my Anemia SOO much worse. Imagine how you feel with the loss of blood coupled with inability to efficiently absorb nutrients like iron and magnesium

      Thing to recall is UC is mostly the large intestine while celiac is mostly the small, so symptoms and trying to get the feeling of where the problem is can help.  Also if you get a glutening expect to have the UC flare up right after the celiac flare up.

      NOTE it is hard for me to say still, on the exact details and clarity, it has been since june of last year that I had a major gluten consumption issue. UC I get more regular but without the direct comparison in a while my memory is a bit iffy. Just trying to recall those exact pains and feelings from that last time. Also UC seems to wax and wane in and out while almost always being present for months in the background you just feel a bit off in the gut. SO many triggers, I felt that for years I swear til I went to this keto diet and dropped all fruit, sugar, carbs, and grains. Could have been the anemia, but I think it was more of a combination of the inflammation, bleeding, gas, and just being uncomfortable.
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