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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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BUT! There are several supersensitives here on this forum and not one of them has ever claimed to have a gluten reaction to Coke or Pepsi. That indicates that whatever you are reacting to gives you a reaction that is SIMILAR to a glutening, but it is not a true glutening.

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Hello I know this is an old topic, but I felt inclined to post about my experience; I don't have a problem with caramel color although I don't consume it anymore due to the fact that the process that companies use uses chemicals rather than a natural process and now I eat whole foods only. Anyways a little while back at work I had bought several bags of candy that were on sale one of the chocolate in it were Mounds, for some strange reason in certain bags the Mounds had caramel color as an ingredient and in other bags they did not. I had researched caramel color and found out that in America they use corn instead of wheat as a source so thought it was safe, but found out I reacted to the Mounds with the caramel color. I am very sensitive and the one symptom I get every time without fail is extreme twisting stabbing pain on right side below my rib. To further prove my gluten suspicion the candy said gluten free on the wrapper that didn't have the caramel color, but it didn't on the ones that included the caramel color and these were sold right here in America. Therefore it may be very well be possible to find out there something made with caramel color that may be contaminated with wheat. Either way it's best to stay away from this nasty ingredient since companies use sulfites and/or ammonia compounds to prepare it.  

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