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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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I haven't been diagnosed, but I'm trying to stay away from gluten to see if it helps the stomach problems I've always had. I was wondering if grits were ok, since they're just corn? Quaker old fashioned or quick grits don't say they're gluten free, but I'm guessing that they are? :huh:

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In theory they should be fine, but Quaker has reportedly been a source of serious wheat contamination in their oat products. I don't know if their corn would be affected.

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I purchase my grits (very coarse - not instant) at a Mexican store. Delicious!

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In theory they should be fine, but Quaker has reportedly been a source of serious wheat contamination in their oat products. I don't know if their corn would be affected.

Peter, would you feel safe getting grits at a restaurant? What questions should I ask to see if I should feel good about eating them? Thanks very much!

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I've been nervous about grain products since Tricia Thompson's study. http://www.glutenfreedietitian.com/newsletter/contamination-of-naturally-guten-free-grains/

Bob's Red Mill makes gluten-free grits. They won't cook as quick as the Quaker ones but you don't have to be nervous about them.

http://www.bobsredmill.com/gluten-free-corn-grits_polenta.html

I don't think there is any realistic way to assess whether grits in a restaurant are CC'd with wheat. It's highly unlikely they are buying from somewhere that tests for gluten. I would guess they are safe more often than not and I eat restaurant grits infrequently enough that I don't worry about them on the rare occasions I do have a serving.

Maybe one of our super-sensitive members will chime in and set us straight on restaurant grits. I don't react reliably enough to trace gluten to ever be sure.

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Like Skylark, I don't react to minute traces. Here in Ontario, restaurants don't serve grits. They are mostly a dish eaten in the US South. The last time I had grits was ten years ago, in Nashville, TN. I don't recall the details of the conversaion with the server, but I had them along with bacon and fried eggs. No troubles.

Grits are a pretty simple concoction--ground corn boiled in water. I would consider them safe as a rule. I may have overstated the risk in citing Quaker products made with oats.

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Thanks for the info.

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