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
Did you eat the corn right at the farm? Was it removed from the husk and roasted or was it washed? I cannot tolerate GMO corn and get very sick with ANY pesticides, especially Round Up. Something to think about.
A new study shows thatÂ activation of IRF1 and IRF1-regulated genes together, both directly and via the interleukin-18 dependent inflammasome, would greatly increase the severity of the inflammatory response.
Celiac disease is a chronic inflammatory disease of the small intestine mucosa due to permanent intolerance to dietary gluten.
A team of researchers recently set out to clarify the role of small intestinal epithelial cells in the immunopathology of celiac disease, especially the influence of celiac disease-associated bacteria.
View the full article
Restaurant dining and the staff knowledge is frustrating. I already know that they know nothing, lol. They think they do - but they don't. They think that if they aren't dumping flour on it, then it must be gluten free.
I have a couple places in town that I eat, and get the same thing. About the Chinese food, I order a special plate of veggie fried rice and veggie only chop suey, and not eat from the buffet. Happy to report that this worked.
I get gluten free pizza at a national chain, and they too are careful with having a separate cutting board and knife. The owner had previously checked into each ingredient to be sure, ie: the black olives were safe in a non-grain vinegar.
The resort I work at, they have dropped their guard in being strict about contamination due to the gluten free guests that were not Celiac, just choosing gluten free. So we would be careful about breakfast, make a special lunch, then they are scarfing down the breaded chicken at dinner. Plus there is a high turnover of staff, so that learning curve starts all over again. Even me being Celiac, it took a while, especially while in denial mode, to learn it all.
Sounds like food poisoning. Is this the same or similar reaction you get to CC?
Did any of your family have it too? Who cooked it? Did you ask them what they used to prepare it? Was it cooked on a grill alone or in the husk? What else was cooked at the same time?