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
My mistake... HUGE Oops...
She hasn't been diagnosed with anything as of yet. I couldn't remember the name so I googled and DH came up. Well that was wrong.... it is Keratosis pilaris she has.
i just really don't want her to get to 20 years old and finally become allergic to lactose like her father, and continue to gain so much weight that she needs knee replacements, and diabetes, and depression, and bipolar, and brain fog and dementia beginning at 48 and dead at 50 like my MIL, or like my mother having allergies to soy, egg, now corn and milk too, also a diabetic.... because of all these allergies she's allergic to a lot of antibiotics and much OTC medicine as well
Thank you for your advice thus far
i was at a meeting recently, where they serve dinner, ironically the meeting is at a communitiy room at our local hospital (where the meal is catered by the hospital cafeteria and i do not eat BECAUSE THEY CAN'T DO GLUTEN FREE. AT A HOSPITAL.) but i digress....
'oh, my doctor told me i have that, too. i just can't stop eating bread ha ha ha' as she chomps a bite of dinner roll. worse? she's a doctor's wife ya can't fix stupid
If she was actually diagnosed, by a skin biopsy, for DH, then she has Celiac. NO need for further testing.
i find that i can tolerate some foods that were off limits to me (soy, certain veggies, ice cream, chocolate, etc) if i do not eat them two days in a row, for whatever reason. i'm thinking histamines. whatever it is, i can eat many more/different foods. i usually eat the same sort of food/meal every 3 days. i was puzzled why i could eat something one day and be fine. then eat the same thing the next day and not fine. seems to be working i thought i had a problem with eggs bc i was eating them nearly every day for breakfast, but if i rotate it with cereal one day, a bagel or waffle or pancakes etc for day 2 then i can have eggs the third day as long as i go back to cereal the next day (for example) i can even tolerate fresh (and frozen lolz) fruit once every 3 days when i thought i couldn't tolerate fruit at all. so long as i don't eat it tomorrow
it's trial and error, and what works for one may not work for another..... but this seems to be working for me. right now lolz
An oldie, but a goldie!
Myself, I'm not a celiac sufferer, but I have a sensitivity that is somewhere in the 5ppm range and I get symptoms within about 20 minutes of ingestion. I'm sort of a bloodhound for celiac sufferers.
I was trying a particular brand of honey at someones request and I did get a reaction. I was kinda surprised at that one.
Honey is a product of nature and depending on the location the contents will vary. I have not been able to find a product that actually carries a gluten free certification. I know manufacturers want to avoid costs, but that should be the first indicator of trouble.
At work, someone is offering honey from their own bees and they have pictures of two samples. One sample is from the bees next to their wheat patches (which they plant specifically for the bees) and the other is from a different hive. The wheat locality bees produced significantly darker honey.
Take this with a grain of salt. Myself, I no longer eat out and if it isn't a raw vegetable I look for gluten-free certification. I'm pain and inflammation free. Well, some days it's still worth it to get a nice steak at a restaurant.