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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.
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Newbie Info 101
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10 posts in this topic

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Additional products people ask about:

San-J Organic Tamari Gluten Free Soy Sauce is available.

McCormick single spice/herbs and vanilla are gluten free.

For spice blends, be sure to read the labels!!

Spice blends can not hide grain (gluten). Seasoning blends are a whole different ball game.

Edited by psawyer
Spices are not the same as seasoning.
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If you wish to add to this discussion, please post here

Appropriate comments will be merged into the thread.

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Updated 11/1/12 by IrishHeart

A list of symptoms and conditions associated with Celiac from the Univ. of Chicago Celiac Disease Center

(adapted from Cleo J. Libonati's book Recognizing Celiac Disease)

I had dozens of symptoms myself and found that most short lists do not include them all.

This may help.

http://www.curecelia...SymptomList.pdf

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Updated 1/2/13

Some advanced members felt this explanation of using the multi-quote option would be useful to new members.

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Updated 2/1/13

An excellent resource for celiacs ( Honestly wish I had found it 2 years ago--would have saved me a lot of research time!!)

Still plenty in it for me to learn.

Articles by more than 50 international experts. Not "too techie", short enough chapters ... and very enlightening.

Covers just about everything imaginable: the disease itself, obstacles to healing and solutions,

nutritional advice, trouble-shooting other food intolerances, related conditions, etc.

I was thrilled to see Dr. Gaundalini talk favorably about using probiotics.

I highly recommend it.

Real Life with Celiac Disease

Melinda Dennis, MS, RD, LDN Daniel Leffler, MD. MS

The Celiac Center at Beth Israel Deaconess Medical Center, Boston.

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Updated 11/22/13

Additional suggestions for avoiding cross contamination in your home.

 

 

 

• Don’t use wooden spoons or cutting boards that also are used to prepare gluten-containing foods because the spoons and boards can harbor residual gluten and bacteria. Metal or plastic are better options.

• Cover shared grilling surfaces when barbequing because unless the grill reaches 500˚F or higher for 30 minutes or longer, grilling won’t eliminate any residual gluten.

• Buy a separate waffle maker or bread maker if the one the family uses doesn’t have parts that can be disassembled and placed in the dishwasher.

• If using a separate toaster isn’t possible, use toaster-safe toaster bags such as Celinal Toast-It or Vat19 ToastIt, available online.

Pam Cureton, RD, LDN, a dietitian at the Center for Celiac Research at the University of Maryland, adds these tips:

• When planning parties at home, prepare a buffet of foods that are 100% gluten free to prevent accidental cross-contamination among family members and guests.

• Buy squeezable condiment containers for ketchup, mustard, and mayonnaise to prevent double dipping. If you don’t purchase squeezable containers, mark condiment jars as safe depending on whether they’ve been exposed to gluten-containing foods.

• Store gluten-free products on the top shelf of the pantry or refrigerator so other foods don’t accidentally cross-contaminate them.

 

Shelley Case, BSc, RD, president of Case Nutrition Consulting and author of Gluten-Free Diet: A Comprehensive Resource Guide, offers the following ideas:

 

• In supermarkets, don’t buy unpackaged foods stored in bins. The scoops used to place the foods in bags or containers may have been previously used on nearby gluten-containing foods and may not have been sufficiently cleaned.

• Use different colored stickers to distinguish between gluten-containing and gluten-free products in the pantry and fridge.

• Purchase a colander in a different color for gluten-free foods so it doesn’t get mixed up with the colander used for gluten-containing foods.

• Buy gluten-free grains that are certified gluten free to ensure cross-contamination didn’t take place during processing.

• Buy gluten-free flours marked as gluten free from reputable companies that are more likely to test for gluten.

• Avoid purchasing imported foods. Other countries may not abide by the same gluten-free standards as the United States.

 

 

 

 

Found here:

 

http://www.todaysdietitian.com/newarchives/100713p16.shtml

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New book with lots of good info:

 

Gluten Freedom by Alessio Fasano, MD 

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    • King Arthur makes my favorite gluten-free chocolate cake do not try the store brand Walmart version of gluten-free Oreo style cookies... they are awful. Have you read the noob section yet? Has some great info on how to buy things and organizing the kitchen, and what to get rid of.  Welcome!
    • There likely was no gluten in the snocone.  But you might want to figure outj why she is  NCGI.  Maybe it's FODMAPS? Wheat is a high FODMAP food, but I think the snow cone is, too.   You don't store gluten, so you aren't cleansing yourself of it.  Healing from Celiac damage does take time.  Depending on why you think she is NCGI, she may not need much time to heal.  It may just be a matter of getting her GI system regulated and working with the new normal diet
    • Thank you all so much for the help!  And yes, we are very lucky that she does not have to worry as much about cross contamination as if she had celiac.  Although I was shocked as to how sick she became the other day after eating a snow cone of all things!  The gal did not think the syrup had gluten but within a half hour of eating it, my daughter had a severe stomachache with a headache followed by fatigue and crying off/on the rest of the day.  We are also only a few weeks into this and understand the first few weeks to months of being gluten free can be hard as the body essentially is cleansed of gluten and heals.  Anyway, Thank you all again for the advice and support!  The information is wonderful!
    • I agree with what Peter said.  Also, because he doesn't  actually have Celiac, you may not need to be as extremely careful as a Celiac.  That will make life much easier, especially when eating out or at parties, etc.
    • Here's a list of my favorites so far: Note: insert the words "gluten free" in every item mentioned as some of the companies also sell non gluten free stuff. It's tedious to write that phrase all the time. Get a chest freezer to store all of your frozen gluten-free foods. Makes things easier. Bread: Canyon bakehouse without question is the most realistic tasting bread.
        Schar comes in a close second.
          Canyon bakehouse plain bagels are practically indistinguishable from regular bagels.
          Canyon bakehouse white bread makes fantastic toast. It has a very slight
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          Canyon bakehouse deli rye is great if you like rye bread sandwiches. Toasted is best.
          Canyon bakehouse multigrain tastes exactly like multigrain bread and does not need
                       to be toasted.
          Schar baguettes are fantastic.
          Katz makes an English muffin that, after toasted, reminds me of a real one provided
                       it has stuff on it like butter. I think that's the brand.
          Etalia has a good boule (sp?) if you prefer artisan bread. Pizza crust:
          Shar makes a good thick and chewy crust.
          Udis makes a good thin and crispy crust.
          Etalia makes a great New York crust. Pasta:
          Barilla makes the only good pasta that I know of. Spaghetti cooks the best.
          RP has a frozen pasta that I'm going to try next. Flour:
          Pamelas all-purpose flour is great for making gravy and batter for fried foods. Cereal:
          Envirokidz Gorilla Munch cereal is an equivalent to corn Pops. Cookies:
          Glutino and Kinnikinnik make a decent Oreo equivalent.
          Mi Del makes a great ginger snap.
          Goodie Girl mint slims - fantastic girl scout mint cookie equivalent Cake:
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                      exactly right. It is a very small window of time. Too long and it's too dry. Frozen meals:
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          Chinese – PF Changs. Employees are supposedly trained in gluten free.
          Burgers – In N Out. The only thing here that is not gluten free are the
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                      also trained in it. They are only out west. Road Trip!
          Outback steakhouse. Employees are supposedly trained in gluten free. How
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