ammaestro

I'm in San Francisco, CA, and realize now that I should be followed at least to some degree by a Celiac-specializing doctor, to, if nothing else, get the basic blood work/testing, and get 'on track' with this very insidious and damaging condition. Can anybody help me with this? Thank you in advance!! Andrew

Thank you for your response. I called the restaurant since posting this, and found out that it is indeed, as you mention, made with rice!! I suppose any and all wheat products are OUT, then. Oh well. (sigh) I was diagnosed celiac from infancy, not something i just reached for, to answer ur other question. Are you in the bay area? Do you know of any good...

i'm not sure, karen. i assumed it was. it was an otherwise mainstream italian restaurant. i will contact them to confirm, but what else might it have been made with??

I have a few primary questions that I would greatly appreciate some help in understanding: 1. Can a celiac individual safely eat any wheat product, as long as they're marked 'gluten-free'? The larger question therein may be, is celiac a wheat, or a gluten-sensitivity/intolerance? 2. Is celiac a condition that one can 'grow out of'? My instincts suggest...

I ate this past weekend at an exquisite Italian restaurant, where they serve gluten-free pasta. Is this safe to eat, even if it is wheat-based when you are a celiac individual? Moreover, can celiacs eat any wheat product as long as it's described as being 'gluten-free'?? Also, my symptoms are NOT classic in that I don't have chronic 'leaky' bowel, etc...