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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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Skittles

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Four to six weeks. It is positively awful, it's like being drunk for a month or more. I'm slurring words, bumping into things, losing my balance, can't carry on a conversation because I forget I was having one (sometimes mid sentence) and have the memory of a goldfish. That is without the pain and exhaustion. I think I'd rather be on the toilet for 6 weeks tyvm.

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Somewhere in the area of a week - depending on how much gluten I ate - ie. cross contamination versus having a meal where the waitstaff erroneously told me it was gluten-free, the latter taking longer to get over.

For me, it also depends on what I do. My best plan is to eat very light, very safe (nothing that coud have any gluten), drink lots of water (lots), and rest. If I am feeling better, physical activity seems to help get me back on track. When I am "down" I also avoid all dairy and soy and graze because it almost seems to affect me like everything has gluten in it - my stomach gets pretty touchy.

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Most of the time it's just a few days. Two times it's been about 3 weeks of pain pain pain. I think in those cases it was cumulative gluten over the course of days. Both times I was on trips out of the house.

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Four to seven days, depending on the amount. When I did a mini-gluten challenge (small amount of pasta at one meal), it was more than a week.

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Gut symptoms: two or three days.

Psoriasis: two or three weeks

Jaw pain: Three to six weeks

Brain fog: The way I've been the past couple of days, I think that has moved in permantently! :lol:

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Brain fog: The way I've been the past couple of days, I think that has moved in permantently! :lol:

Are you sure that you aren't confusing your glutening symptoms with plain old.... well old age? :P

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Are you sure that you aren't confusing your glutening symptoms with plain old.... well old age? :P

Old? ME?! Well, yeah, I've got that. Or, I had that but I seem to have misplaced it. Um, what were we talking about anyway? :blink::lol:

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Old? ME?! Well, yeah, I've got that. Or, I had that but I seem to have misplaced it. Um, what were we talking about anyway? :blink::lol:

I'm not sure I remember. One of those young whipper-snappers will be along shortly to get us back on track. :D (There is something magical about the day your child becomes an adult that just pushes you off that age cliff.)

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Somewhere in the area of a week - depending on how much gluten I ate - ie. cross contamination versus having a meal where the waitstaff erroneously told me it was gluten-free, the latter taking longer to get over.

For me, it also depends on what I do. My best plan is to eat very light, very safe (nothing that coud have any gluten), drink lots of water (lots), and rest. If I am feeling better, physical activity seems to help get me back on track. When I am "down" I also avoid all dairy and soy and graze because it almost seems to affect me like everything has gluten in it - my stomach gets pretty touchy.

Ditto so far. I'm a newbie with little experience but Northern Elf's response rings true for me. I'm on day four after being glutened in a restaurant eating gluten-free food. Although it started out pretty intense, this afternoon, my outlook on life became better which is one of the first signs of "the road back". There are symptoms going down the road and symptoms coming back. Today, I literally had no appetite and when I drank hot water with bitters, lemon & ginger syrup, it comforted me. Here is something I found and it seems to help on those days when my body is saying, "uh, no. No. Please don't put that in my stomach...":

http://www.livestrong.com/article/177800-the-best-foods-for-a-celiac-flare

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    • my thinking was that if I ate gluten tonight again , then the reaction would be there tomorrow not that there would be gluten for them to find exactly. So from what your saying It would make sense - i.e. if my body was going to react to gluten with antibodies then by eating gluten say tonight it would mean they would be in my system tomorrow. Now of course they could be in my system anyway from the gluten I ate a few days ago , but it would be more of a sure thing if id eaten it the day before I would have thought.
    • Almond flour has a lot more fat in it than regular flours. It made out of nuts/almond which are fatty  
    • > I normally use a almond and coconut blend for my cookies. Sorry to reply to such an old thread, I have stumbled across something, and I wonder if anybody has any thoughts on it. Is there something special about almond flour? I have combined a few different different recipes, and came up with recipes for vanilla wafers, and ginger snap cookie. The texture is great. In trying to bake low sugar, vegan, and gluten free; getting the texture right has been the hardest part. Using almond flour, I am getting great texture. Also these cookies are sugar free. I wonder if I could use almond flour for oatmeal cookies? FWIW: Ingredients for either vanilla wafers or ginger snap 1 vegan egg 2 tablespoons coconut oil 1 cup Almond Flour 1/3rd cup sugar-free pancake syrup & 2 tiny spoons of stevia tiny spoons are those stirrers you get at McDonalds 1/8 teaspoon Salt 1/8 teaspoon baking soda  For vanilla wafers add: 1 1/2 teaspoons vanilla  For ginger snaps add: 1/4 teaspoon vanilla 2 teaspoons Ground Ginger 1 teaspoons Cinnamon 1/8 teaspoon Ground Cloves 1/8 teaspoon Ground Nutmeg Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium mixing bowl: mix vegan egg white and melted coconut oil Add other ingredients Freeze dough for 10-15 minutes. It should be firm, not frozen. Place dough on baking sheet. Gently place another sheet of parchment paper on top of dough. Use a rolling pin to flatten out the dough a little. Do not smash too thin. It should be about 1/4 inch in thickness. Remove top piece of parchment paper. Use cookie cutters of choice to create your cookie shapes. Carefully scrape away excess dough from cut outs and use for another cookie. Bake for 15-20 minutes. For softer cookies remove from oven promptly. For crispier cookies turn oven off and leave cookies in oven for an additional 10-20 minutes.          
    • A couple of days gluten-free probably won't matter.  but it doesn't work that way.  It isn't gluten in your system" they are testing for.  Gluten is not in your blood.  It is the antibodies your body makes to gluten that the blood test looks for.
    • yeah , i might try go tomorrow if I can find out - i literally stopped 2 days ago so unikely to be out of my system and if im due to go for a test tomorrow I could maybe try eating something witha bit of gluten in tonight or something to "top up" as it were
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