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.
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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
What a great community. She reaches out for help and you all help her get in touch with Hertzya.
That is really touching
great group the benefits to celiac after all are in the people😉
Good luck to both Hertzya and Sara's daughter sending thoughts it will all work out.
i am suffering from pain in lover left quadrant from 5 week i take appointment with Dr.and undergo USG an they found swelling in sigmoid colon and suggest antibiotics for 5 days after that i start feeling some good but once i restart my exercises than again i start feeling pain at same place pain disappear in morning when i wake up but it start remembering me that some thing is there in left side.
same time i observe my stool is always soft and smelly
The first study linked above by knitty kitty is indeed legit! Mexican Conacyt is like our National Science Foundation - a prestigious and heavily peer-reviewed federal funding source. I react to corn and corn flour but not to tortillas and chips. I wonder if the processing (which I think includes lyming) de-activates the protein? I have used corn occasionally in cooking, and tend to treat it like a condiment, not a side, but this has me re-evaluating.
Edited comments: Second study is in a questionable journal, one that has been widely noted recently to be a "pay to publish" Journal. However there are still legitimate scientists who publish there. Regarding corn in the US: last summer we drove through Kansas and Iowa on a trip. Wheat was everywhere! Towns that were too small to have a gas station had a grain elevator. Guess what was growing right next to wheat fields, grain processing plants, etc? That's right - young corn plants. I'm thinking all those grain storage places, farm equipment, even the soil, is completely saturated with wheat! I don't know if it's a problem, I just know that my son said "oh my gosh mom you could never live here, there is what everywhere"
I make my old recipes all the time. The only thing you have to be sure of is if your flour mix has xanthan gum or not. If it doesn't then you will need to add a bit per cup. Don't use too much or it will get gummy or spongy (it's powerful stuff!!!)
Xanthan gum (or guar gum) is used in gluten-free baking because it is a binding agent that gives baked goods elasticity.
Add 1/2 tsp. per cup of flour blend for cakes, cookies, bars, muffins.
Add 1 Tsp. per cup if you are making yeast bread, pizza dough, other baked goods that call for yeast.