Gluten-Free Guy

I'm not a doctor and every person reacts differently to gluten, but I'll try to answer your questions. It is possible to have the gene but not the intolerance. No one knows what causes a formerly tolerant person to become intolerant. The change can happen at any age. I belong to a large celiac support group and at our monthly meetings we have newly...

I know it's difficult to make such a complete and permanent change in your eating lifestyle, but the worst thing you can do is cheat and occasionally ingest gluten, even a trace. I don't remember where I found this paragraph, but it clearly explains why you should never, never, never cheat: "The gluten-free diet must be carefully and continuously followed...

First, let me say "It will get better." When I was first diagnosed 7 years ago, I was overwhelmed, but now it's pretty easy for me to be gluten-free. The riskiest thing is eating out, not only at restaurants, but also at people's homes, school cafeterias, etc. You say you eat yogurt. Most Yoplait flavors are safe (and probably some other brands), but...

Every person is different, but as far as I know, the only solution to being glutened is to wait it out. Let it work its way out of your system. The length of time varies per person. You must always be careful about what you consume. Cross contamination is a concern. Utensils, pots and pans, cooking surfaces, etc., may harbor crumbs or other traces of...

You asked about potential damage. Gluten, even in trace amounts, causes internal damage. I don't remember where I found this paragraph, but it clearly explains why you should never, never, never consume gluten in any amount: "The gluten-free diet must be carefully and continuously followed. When untreated, the disease can cause life-threatening complications...

I have been on a gluten-free diet for over six years and have been very careful to avoid accidental glutening. I've only been glutened two or three times. Regarding the pain, before I was diagnosed, the pain was so bad that I often could not eat for 24 hours or longer. I even had trouble drinking water because it made the pain worse. I'd get over the...

I can understand your frustration. It does get tiresome. I see several comments about food, but another source of gluten is prescription and over-the-counter medications. Making it even more frustrating is the fact that manufacturers can change formulations or suppliers and an item (medicine or food) that is gluten-free today may not be tomorrow. You...

As the others mentioned above, you may have other allergies along iwth the celiac disease. Another problem may be hidden gluten in medications, cross-contamination, dining out, etc. Cross contamination: Utensils, pots and pans, cooking surfaces, etc., may harbor crumbs or other traces of gluten. For example, you need a separate toaster that is dedicated...

I suspect the caterer or the hotel chef can take care of you, although cross-contamination could be a concern, depending on how knowledgeable they are about gluten-free. A light-weight, very portable backup food is Quaker Instant Grits (check the label to be sure they are still gluten-free). All you need is a bowl or cup of hot water which the server...

The worst thing you can do is cheat and occasionally ingest gluten, even a trace. I don't remember where I found this paragraph, but it clearly explains why you should never, never, never cheat: "The gluten-free diet must be carefully and continuously followed. When untreated, the disease can cause life-threatening complications. A delayed diagnosis or...

I don't see that anyone mentioned two other sources of gluten. As you probably already know, eating out is the most risky thing a celiac can do, whether at a restaurant, the home of family or friends, school, church potlucks, treat days at work, etc. Some restaurants are learning to handle gluten-free. At www.triumphdining.com, you can order "The Essential...

I presume you are diagnosed with celiac sprue. While rice is a good product for most celiacs, it may not be for all. I know a diagnosed celiac who has allergic reactions (though not severe) to rice and she avoids consuming it as much as possible. She will, on rare occasions, consume a small quanitity such as in a muffin made from a flour mix containing...

You may want to do some research into the independent (not the manufacturer's) scientific and medical validations to confirm the safety and effectiveness of any enzyme product claiming to assist celiacs in the digestion of gluten. At the national conference of the Celiac Sprue Association in October 2007, an expert expressed his opinion that one of these...

Hidden gluten is a real problem. Even though federal labeling law requires identification of wheat or its derivatives, barley and rye need not be identified as allergens. Rye generally is not a hidden problem. Barley is a problem because its derivatives are used frequently as flavorings (malt) and as colorings, etc. Up to this time, there has been no...

I'm glad you were able to express your concerns to the group of friendly celiacs in this forum. There are many fine, supportive, knowledgeable people here. I don't know where you live, but I would suggest joining a celiac support group located in your area. I have belonged to one for six years and it has made life much, much easier. If you don't have...