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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.

The What's For Dinner Tonight Chat
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9,867 posts in this topic

Well, I didn't think I liked rosemary, but have discovered I do. Go figure. My mother in NC said it grows as a bush. Hum.

Well, even though the rosemary does not come from my herb garden, I am having Lemon Rosemary Chicken. Cooks in 30 mins. at 400 degrees. Coated with olive oil first, then poured juice of one lemon over the chicken, then garlic powder (supposed to be minced garlic, but didn't have any) and finally rosemary.

I'm so tired from the drama today at school. Testing time. Kids are crazy, lol. Do not know what I will have with it yet. Maybe salad. Yes. It's decided.

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Ricotta Gnocchi with Browned Butter and Crispy Sage

Yum! I seem to recall seeing a recipe for gluten-free gnocchi somewhere on the board.

Comfort food tonight. And vegetarian too, even though my husband is still away.

-classic tomato soup

-Tinkyada brown rice pasta with broccoli rabe & classic pesto

-marinated black olives

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I'm in the same boat as you, but I got more things to watch: all nuts, but I found sunflower butter that taste like nuts to me and I can manage 2-3 Tbsp. without major problem; kiwi, everything with honey, except clover honey in small amounts (I don't know why- probably pollen is the issue); new thing for me: casein allergy and I forgot something strange: orange aroma, or oil from orange peels, orange zest. All allergens that I have are causing my throat to shut, or uncontrolled cough.

Yesterday I also try to bake cake from potato dough. It was disaster. Dough tasted like burned potato and filling? OMG, yucky! I threw the all cake in garbage.

Even good cook can burn dinner sometimes.:lol: :lol: :lol:

I'm totally nut free. I am allergic to almonds and Brazil nuts too, so I just stay nut free totally to be safe. I've been wanting to try sunbutter, but was afraid to.

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Ohhhhhhhhh, so you have to watch for those labels that say "may contain traces of tree nuts". I am truly sorry. Reading for gluten & nuts ~~~ must make your eyes cross!happy.gif

I'm nut free, soy free, tomato free and cannot eat cantaloupe. Of course gluten-free. reading lables have gotten to be second hand now..a norm, however, having to move the lable down a bit to read tiny print isn't! ;) I've been putting off getting glasses.

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Get yourself some cheap reading glasses. Available almost anywhere with varying prices. but still cheaper than prescription ones.

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I'm totally nut free. I am allergic to almonds and Brazil nuts too, so I just stay nut free totally to be safe. I've been wanting to try sunbutter, but was afraid to.

I had anaphylactic shock to brazil nuts. Doctors saved me in hospital. At first I tried just very little sample- amount big like sesame seed. I tested it on my tongue. I didn

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Get yourself some cheap reading glasses. Available almost anywhere with varying prices. but still cheaper than prescription ones.

I buy them at Dollar Tree..can't get much cheaper than that and I have extra pairs all over the house. tongue.gif

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Still away from home, housesitting so do not have all my stuff accessible. I am very limited but am making:

Twice-Stuffed Potatoes with Pancetta and Smoked Gouda

Seared Pork Chop with Pomegranate Reduction

Cucumber Salad with Lemon Vinaigrette

Your idea of limited makes me look like a total slacker! Of course I also have a tiny kitchen, and an almost as tiny budget. :rolleyes: But I like reading, it gives me great ideas! I'm going to be having leftover chicken thigh with rice noodles & green beans. For dessert I'll have a couple of Pamela's ginger snap mini bites. I love those cookies!

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Your idea of limited makes me look like a total slacker! Of course I also have a tiny kitchen, and an almost as tiny budget. :rolleyes: But I like reading, it gives me great ideas! I'm going to be having leftover chicken thigh with rice noodles & green beans. For dessert I'll have a couple of Pamela's ginger snap mini bites. I love those cookies!

Tiny kitchens do make a difference - I know. Our kitchen in Croatia is the size of a closet and it stresses me to cook in it. So we do almost all our cooking/grilling/baking outside.

I think you are doing very well in spite of your tiny kitchen! :)

Oh, and my wording of dinner was unclear. Before I came out here to housesit I made up the potatoes and froze them. So I did not make it here. I am driving back into town tomorrow to do more cooking both for my husband who is in town and for myself to bring back here. It is easier than loading up all my own pots and pans and ingredients though I kind of wish I did because I miss cooking like crazy! I'm doing some but nothing like I would be at home. But it is great to be out here in the country where it is very peaceful and quiet. :)

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There's an article in the NYTimes about the kitchen of Mark Bittman, formerly one of their food writers. I love it because it includes a photo of him standing in his kitchen, which looks like a typical NYC kitchen. :) Check it out. It might make you feel better, or even inspired!

http://well.blogs.nytimes.com/2008/11/20/mark-bittmans-bad-kitchen/

love2travel, I envy your getaway, even if it is a lot of driving back and forth.

Tonight:

-artichoke, grape tomato, goat cheese fritatta

-roasted potatoes with rosemary

Vegetarian (& easily made dairy-free by leaving out the goat cheese)

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There's an article in the NYTimes about the kitchen of Mark Bittman, formerly one of their food writers. I love it because it includes a photo of him standing in his kitchen, which looks like a typical NYC kitchen. :) Check it out. It might make you feel better, or even inspired!

http://well.blogs.nytimes.com/2008/11/20/mark-bittmans-bad-kitchen/

love2travel, I envy your getaway, even if it is a lot of driving back and forth.

Tonight:

-artichoke, grape tomato, goat cheese fritatta

-roasted potatoes with rosemary

Vegetarian (& easily made dairy-free by leaving out the goat cheese)

It is a lovely getaway - large log house, stone fireplace - as easy as it gets. And the snow is melting a bit today so it is warm outside!

Mark Bittman is a credible cook and food writer. Thanks for posting the photo - it surely about the same size as our Croatia kitchen! Makes me feel better. Our Canada house's kitchen is gigantic so I am quite spoiled. :)

Your fritatta sounds delicious! I bet it was.

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OK - am driving home this evening to cook. I will be making comfort food:

James Beard's Homestyle Meatloaf

Roasted Garlic Potato Puree with Caramelized Shallots

White Wine Braised Brussels Sprouts

Caramel Pudding

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Caramel Pudding

I got curious, and just now figured out what caramel is, basically almost-burnt sugar (just like the caramelized onions). I never made it before, so until now it was something that showed up in desserts at restaurants or in ice-cream. Sadly, as much as I like the taste of caramel, I don't want to try to make it myself now, since I'm avoiding sugar these days. :(

I went to the Farmers' Market today:

-gingery carrot pureed soup

-smashed wasabi sweet potatoes (I got clued into 'smashed' v.s. 'mashed' potatoes from reading love2travel's posts)

-stir fried kale with sesame

-vegan kim chee

Vegetarian AND vegan (I use a wasabi-infused oil, instead of butter). Actually, no gluten, egg, dairy, or soy.

Last night's frittata was delicious. :)

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I got curious, and just now figured out what caramel is, basically almost-burnt sugar (just like the caramelized onions). I never made it before, so until now it was something that showed up in desserts at restaurants or in ice-cream. Sadly, as much as I like the taste of caramel, I don't want to try to make it myself now, since I'm avoiding sugar these days. :(

I went to the Farmers' Market today:

-gingery carrot pureed soup

-smashed wasabi sweet potatoes (I got clued into 'smashed' v.s. 'mashed' potatoes from reading love2travel's posts)

-stir fried kale with sesame

-vegan kim chee

Vegetarian AND vegan (I use a wasabi-infused oil, instead of butter). Actually, no gluten, egg, dairy, or soy.

Last night's frittata was delicious. :)

I SHOULD be avoiding sugar and am trying, actually, but once in awhile I make myself some yummy treats. Making caramel is actually fun but if you are not extremely careful, one second it will be golden brown and the next nearly black so you must remove it from the heat at the perfect time. So far I've never had to deal with it burned, thankfully.

Your vegetarian and vegan meal looks gorgeous. I love your wasabi smashed sweet potatoes and gingery carrot soup especially. Heck - the whole thing looks divine! Very impressive. I am really enjoying reading your posts. :)

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-spicy Moroccan tomato soup, with coconut milk & toasted slivered almonds

-maple mustard roasted brussels sprouts

-sauteed polenta rounds

Vegan tonight!

love2travel, I know, it's so hard to avoid sugar ;) I just love to eat too much.

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Ribs with Emeril's Rib Rub

Bush's Baked Beans - doctored up

Fennel and Cucumber Salad

:)

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Tonight dinner was modified chicken Brunswick stew. (Modified by adding the last bits of things in the cupboard, like 1/3 a bag of black eyed peas, left out the okra (didn't have any), added extra veggies I had on hand, like kale (also went to the farmers market today, the seller said he picked it last night). Used up a bunch of veggies! :D

Served it with Papaya Buckwheat muffins and frozen papaya daquiris.

The muffins stole the show. The stew was really good, but the muffins were excellent. My DP and I ate three each, and that's not like us.

I didn't think the stew would freeze well, so BIL and neighbor each ended up with a pint for lunch tomorrow and I still have a quart and a pint leftover. I made it with one chicken breast quarter, bone in, that was on sale and a link of chorizo sausage, casing removed, so it was a pretty thrifty meal.

I have a papaya tree that's producing like crazy. I found out by accident that if you leave a green papaya in your car for two days in the deep south that it will ripen perfectly.

I used to let my yeast rolls raise in the bowl and then on a cookie sheet in the car parked in the sun when it was cold and drafty in the house. My DP used to laugh, but it made the rolls come out perfectly and I din't have to turn the heat on in the house to have good yeast rolls. :D

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the youngest was in from spring break at school so she drags all her buddies over here to eat... they don't have a problem with gluten free :) the operative word here is "free" lolz

chicken fried steak w/gravy

mashed taters

green beans w/mushrooms & cheese

for church youth luncheon:

white bean & sausage soup with kale

egg salad sandwiches (i bring my own on rudi's)

last night:

chicken breast roll-ups w/ham & swiss

mushroom 'gravy'

tinkyada shells w/velveeta (mac & chz)

yellow squash

(the gravy is the progresso cream of mushroom soup the chicken is baked in :) )

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I have a papaya tree that's producing like crazy. I found out by accident that if you leave a green papaya in your car for two days in the deep south that it will ripen perfectly.

Marilyn, where do you live that you have fresh papaya? That's so awesome.

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Vegan meal: NOTE - I realized later that this isn't actually vegan. Vegans don't eat eggs. But it is dairy-free.

-garlicky mushroom masala omelet served over brown rice

-stir-fried green cabbage with fennel seeds

Both recipes are from Madhur Jaffrey's "Quick & Easy Indian Cookbook".

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Still out of town but am having homemade pizza made earlier. It has pepperoni and lots and lots of aged cheeses. And some raw cucumber to satisfy my healthy side.

Tomorrow am going home to cook and can't wait. We're having Thai.

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Marilyn, where do you live that you have fresh papaya? That's so awesome.

Hi Lucia, I live in south Florida. This is the first year I've tried growing papayas, so I'm pretty excited. The hanging fruit is so big that the tree knocked over. (DP saved it, but says we need to pick some fruit. The tree is propped up with a garage broom and a couple of wood slats. I emptied the compost bin in the spot I planted it in, so maybe that's why we have a papaya fest going on here. The fruit looks like big green footballs.

I read on the web that you should cover the fruit with brown paper lunch bags to allow the fruit to ripen. I decided to give that a whirl but the bags were too small, so I stuck some other (mainly gift and shopping store) bags I've saved up over the fruit. DP took one look at the tree and said "Babe, you've embarrassed that poor tree" I think he was right. That was the night before the tree landed on the a/c unit.

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Tonight is simple pan fried beef, baked potatoes and roasted broccoli. Hope that the husband and kids like the roasted broccoli since none of them have ever had it.

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Thai Sweet and Spicy Shrimp with Rice Cakes (the chewy rice noodle kind) and Spicy Thai Lime Sauce

Stir Fried Vegetables with Toasted Almonds

Strawberries

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I've been getting more and more adventurous lately and I think I almost enjoy cooking. I certainly enjoy eating! :D I love how many great ideas everyone shares here, it's really helped me overcome my fear of being a failure at cooking.

Last night I made some cream soup so I could throw together a cheesy chicken rice casserole. It only took about 15 minutes to make the soup and throw everything together. The only thing holding me up was the rice cooker taking it's sweet time. Of course, this was followed by the hour long torture of anticipation while I smelled it baking.

I made extra rice so tonight I think I'll make more fried rice. (If the baby wears me out it'll be leftovers and we'll reschedule fried rice for tomorrow.)

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    • Feeneyja and Captain NCGS, and Ironictruth It could be SIBO or it could be NCGS as Captain NCGS pointed out. see this research that matches your 84% of SIBO patients. https://www.celiac.com/articles/24058/1/Large-Number-of-Irritable-Bowel-Syndrome-Patients-Sensitive-to-Gluten/Page1.html Below I summarize their findings I quote “nearly 84% of the gluten- free placebo group showed a significant improvement in symptoms compared to just under 26% for the gluten consuming group.  This study confirms that a large number of patients diagnosed with irritable bowel syndrome are sensitive to gluten.  The team (of doctors) suggest that the term of IBS might be misleading (you think) and may change or delay an “effective and well-targeted treatment strategy in gluten sensitive patients”. “ This is in IBS patients already who fulfilled Rome III (lesion) criteria.  They should at least be considered Non-Celiac Gluten Sensitivity (NCGS) but that would be to admit NCGS is a real condition. If you are having NCGS symptom’s (Marsh Lesion) aka Rome III lesions then why is the diagnosis not NCGS instead of IBS?  The problem is most NCGS (apparently 84%) is misdiagnosed as IBS in a large number of cases or possibly SIBO in your case Feeneyja. Even when 84 % of those with IBS show sensitivity to gluten the diagnosis of Non-Celiac Gluten Sensitivity is not confirmed by a simple gluten antibody test and people  consider Non-Celiac Gluten Sensitive (NCGS at least in the medical community apparently) a myth rather they diagnosis someone’s digestive problems with IBS of an unknown cause instead of admitting gluten is the trigger thus allowing them to avoid what is considered a mythical diagnosis to some in the medical community. By all means if  you have been given an IBS or SIBO diagnosis insist at the least on a gluten antibody test and you may save yourself many years’ of suffering before the doctor’s figure out that Gluten is the trigger then you have hope for recovery if you get the right disease. And I don't mean NCGS. Because even this too is confusing low stomach acid I believe with IBS, NCGS and even SIBO. See my posterboy blog post about why  I think this is. JMG aka Captain NCGS I referenced the Columbia University Medical Center (CUMC)  research on NCGS that I think proves your point and mine. here is the care2 article that I think summarizes it well. http://www.care2.com/causes/new-study-confirms-existence-of-non-celiac-gluten-sensitivity.html NCGS is on the "Celiac Spectrum". quoting dr. hyman from the huffpost 5+ years ago and still people seem them as different diseases (or at least deny the existence of the one over the other) http://www.huffingtonpost.com/dr-mark-hyman/gluten-what-you-dont-know_b_379089.html "When you get these tests, there are a few things to keep in mind. In light of the new research on the dangers of gluten sensitivity without full blown celiac disease, I consider any elevation of antibodies significant and worthy of a trial of gluten elimination. Many doctors consider elevated anti-gliadin antibodies in the absence of a positive intestinal biopsy showing damage to be “false positives.” That means the test looks positive but really isn’t significant. We can no longer say that. Positive is positive and, as with all illness, there is a continuum of disease, from mild gluten sensitivity to full-blown celiac disease. If your antibodies are elevated, you should go off gluten and test to see if it is leading to your health problems." and the columbia research bears this out. ironictruth you want to catch it at the NCGS stage before it becomes full blown (villi burned to the ground) Celiac disease. You are right to run from the burning house (antibodies) causing you a weak but "positive" diagnosis. This concept of the biopsy "proven" diagnosis is archaic at best and barbaric at worse in this age of serology proven diagnosis of NCGS before the villi burns to the ground so to speak. see this online article by dr. rodney ford that discusses why this is today. http://drrodneyford.com/extra/documents/236-no-gold-standard.html and he too (though in minority) is forward enough thinking to diagnose his patients with serology alone. Why would we use a standard 60+ years old when modern medicine can diagnose the disease much better and much, much sooner than what till there is stage 3 marsh lesions. The dgp test you had can diagnose it the intraepithelial lymphocytes (IEL)  stage. That is good news.  The villi are already smoking (using my analogy) of a burning house from antibodies attacking the body. Problem is and I mean this as a complement to SIBO girl and Captain NCGS (I was this in an article about the ZIKA outbreak patients talking how much more they (those affected by the disease) knew than their doctor's who where treating them at the time) we (us) have become doctor's without diplomas'. One of us each has become an expert at recognizing SIBO, NCGS and Pellagra. The question is which one is right??? Maybe we are all right by degrees. I believe NCGS can be confused for SIBO. But I also believe and the research confirms it in my mind that low stomach acid mimics many of the symptom's of both SIBO and NCGS. So that tells me there is still a disease not yet correctly identified. To me the disease that answer's the most questions in my mind is Pellagra. Ironictruth, Freneyja, JMG taking a b-complex can disprove or prove this theory. here is the full paper by Prousky. http://orthomolecular.org/library/jom/2001/articles/2001-v16n04-p225.shtml decide for yourself but people routinely get better in 3 months time of taking  niacinamide 2 to 3 times daily or a b-complex and niacinamide 3/day for 3 months. The dosage does not matter.  It is the frequency. And a month will be enough to see improvement (100 count bottle).  I used to recommend to my friends a 100 count bottle because it was the most common way to find either Niacin/Niacinamide or a b-complex but when I found out your body could store 3 months worth in the liver and my experience with b-2 (riboflavin) and angular cheilitis (look it up on google images if you don't know what it is) for years probably 5+ I could not get rid of it for nothing. And I took b-2 (for a 100 count round) once before but learned b-vitamins needed to be taken frequently for best effect. So I bought a 300 count bottle (3 months worth) and took them (b-2/riboflavin) 2 to 3 day and the angular cheiliitis (leaking lips, cracked fissures at the side of the mouth) and it was nice and crusty went away and they have never come back since. but this was after I took the B-3 Niacinamide for a couple months firsts then I was able to absorb the b-2 (riboflavin) now and I put this condition in remission (i did not say cure) because if I get low again it might come back but remission. The same thing happened to my GI problems associated with NCGS (serology positive celiac diagnosis) without a biopsy proven (thank God) diagnosis. And that is my story. I would suggest jmg, feeneyja and you too too ironictruth buy a b-complex and see if a couple three months regimen might help put your GI symptom's in remission. we already know from research 5+ years ago that b-vitamins help celiac's with their well being. https://www.celiac.com/articles/21783/1/B-Vitamins-Beneficial-for-Celiacs-on-Gluten-Free-Diet/Page1.html quoting "For 6 months, patients received daily doses of either a placebo, or of B vitamins in the amount of 0.8 mg folic acid, 0.5 mg cyanocobalamin and 3 mg pyridoxine." They summarize quoting "These improvements, the normalization of tHcy levels, together with the substantial increase in well-being, led the research team to conclude that people living gluten-free with long-term celiac disease do indeed benefit from daily supplemental doses of vitamin B, and that doctors should consider advising the use of B vitamins supplements for these patients." So I am just saying what the doctor's recommend when recommending Niacinamide for your GI problems that Pellagra could be mimicking (masking the true cause) hence the 58% of celiac also have pellagra (that a majority) of Celiac's also are known to have. I am not a doctor.  But You can be a professor though with a masters so while I do preach Pellagra as a co-morbid condition of NCGS/Celiac disease it is only because the doctor's with diploma's research bears this out. So I try and make more people aware of this fact. (no I do not have  a master's either though a friend once said who has a masters said my research would qualify me if I had taken the courses) (And yes I know B-3 was not studied in this paper) but maybe now is the time to point out it should bee! Or SIBO girl, and Captain NCGS you can try it (B-3) for yourselves and see if it helps you the way it did the Pellagra kid/posterboy. If you want to study this topic more I summarized many of thoughts in this posterboy post https://www.celiac.com/gluten-free/blogs/entry/2103-why-and-how-pellagra-is-often-confused-with-celiac-disease-andor-other-gidigestive-problems-the-science-of-pellagra-a-hidden-epidemic-in-the-21st-century-presentingrevealing-as-ncgs-andor-possbily-celiac-disease/ I wrote a blog post that also said "I had Celiac disease but developed Pellagra" but I really think it is the other way around. (it is linked in the above post) if you want to read it there so I won't post it again. I was a pellagrain who was diagnosed first as a celiac.  The same way a SIBO might first be diagnoses as a IBS or NCGS patient.  Or the way a NCGS is first diagnosed as a IBS patient 84% of the time. Remission is possible I believe if and when you find the right/correct disease. And any of these GI conditions can be confused for the other and SIBO girl and Captain NCGS makes good points. But it seems to me Pellagra can be confused for not only the SIBO, NCGS, but if the research is right 58% (the majority) of Celiac's and it is easily reversible in 3 months time. You will not know if you are not willing to try it. **** this is not medical advice just deep research and my own experience with taking Niacinamide. But I will say  I am not the only one who has been helped on this board taking Vitamin B-3. I want you Iroinctruth, Feeneyja, Jmg to be the next ones. I know this post is way too long as usual but I had a lot of ground to cover. quoting a friend 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. posterboy by the grace of God,
    • After my crash and burn gluten challenge of 2016, I wander off yet again Into the land of eastern and alternative medicine to heal. While I am grateful to many (not all) western medicine  Dr s of the past , for the past 2 decades the ones who give me relief for my lifetime ails are the alternative/eastern practitioners. I'm not starting a debate as both branches have their strengths, often the shame is they are seperated in healthcare, for likely humanity and public health imo would be best served by their encouraged collaboration/mutual recognition,but alas not my problem to solve. Much bigger then me and quite frankly, I'm too busy healing to tackle that mountain. Regardless, I now have "shoes that fit my carpet bag " of decades of multiple misdiagnosis /undiagnosis collection. They can be combined and labeled celiac and fibromyalgia. I was shocked at first at the news, I consider those really serious. Is AWOL really that ill? I've read up more  on both disciplines descriptons etc for these conditions, I'm in shock for the "shoes" fit perfectly . I know based on western test results I'm far from textbook/ gold standard celiac (but I failed to get past day 6 of my gluten challenge -likely speaks for itself) and fibromyalgia is quite demeaned/dismissed from my past knowledge amongst the western medicine world and greater society. (Friends /family in western medical fields) Is this still the case? My lifetime gi issues, the 30 plus years multiple chemical sensitivities ( go back to childhood-I keep very close to the vest), 20 plus years symptoms of muscle issues / myalgia, now have the names of celiac & fibromyalgia. Mixture of feelings of relief to be recognized, but also knowing my named illnesses are likely not recognized or are minimised by my western medicine trained family and friends and greater society. Can anyone offer some encouragement to help me cope at this time of healing? My accupuncture visits have been truly helpful, but my last visit is giving me a lot to process chemically, biologically, and spiritually. It's like someone unleashed the flood gates of all the symptoms of both illnesses at once in a combined package for me to experience in a one transparent package.  Very enlightening and to be blunt I feel like crap. So it's time to accept the package names and all, the curtain was lifted and the waxing and waning symptoms of fibromyalgia we're released. Please share any positive support or stories you have on coping with celiac recovery, celiac/fibromyalgia, and  healing by accupuncture. It will be much appreciated. As it is abundantly clear AWOL is here to stay on the celiac.com forums. Thanks  
    • https://www.celiac.com/gluten-free/topic/116482-supplement-and-foods-you-take/ ^ I did this a while back where some of us have posted what we take and eat to get our nutrients. Mines changed a bit since then since I can not eat any grains, sugars or fruits.
    • I take 2 Slice of Life gummy multivitamins and drink 2 Ensure high protein per day. Both are gluten free.
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