Lisa

I'm not sure about a cough being one of the symptoms, but reflux can be, and there is an association. You may also have a gluten allergy. But, if you feel better eating gluten free, great!

One more note. Don't try to make a grilled cheese sandwich just yet. It takes talent. You'll find that the gluten-free bread soaks up all the cheese.

My favorite bread at Whole Foods is the Prairie Bread. I think most of us toast the bread.

Smart Water from Glaceau it really good. It's vapor distilled water plus electrolytes which might be helpful.

I wish you well and hope that things go smoothly. Mine was a breeze, but the prep was BLA.

Hum, jealousy almost prevented me from posting.

Europe is pretty progressive regarding gluten free eating, especially Italy. You might want to invest a few dollars in gluten free dining cards at www.triumphdining.com

And have a wonderful anniversary.

She said that this condition wipes out the vili and, because the vili are gone, can result in secondary celiac. Apparently with this condition you suffer from malabsorbtion of proteins and fats. She suffered terrible edema from this condition as well.

This rings my bell and my doctors suspicians as well.

A full serologic panel is required to diagnose/test:

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My endoscopy showed mild blunting of my villi - yet 2 different doctors who viewed the biopsies said I don't have celiac. So, something besides gluten was causing the blunting...... I'm thinking it was soy because I haven't eaten dairy in awhile and whenever I eat soy, I get major GI symptoms. I think because of this, it caused me to react to gluten in the same way a celiac would. Now I just need to figure out if this gluten intolerance is permanent or just temporary......I'm too scared to try gluten since I've been gluten-free for almost a year.

With two different doctors confirming blunted villi and yet, they cannot diagnose Celiac Disease? Is there another direction that they are leaning? Visable blunting can be diagnostic. Biopsy samples can be hit or miss and does not indicate that you do NOT have Celiac. Many doctors can see only in black and white.

If you consume gluten and you have a reaction, that should be adequate to accept a diagnosis of Celiac and remain gluten free. Other things can cause blunting, but it's unusual.

Not all roads lead to Celiac. A positive biopsy/endoscopy, positive dietary response is a pretty good indicator that you have Celiac Disease.

If you are having ongoing issues, I think you have answered you own questions.

Have you been tested?

Ah, I thought there might have been a connection somewhere. Dr Fine and Enterolabs has been the frequent subject of discussion here, as you can tell. Many members here will be looking forward his published work as well as the peer review.

Welcome!

FYI, after doing more research and spending much time writing and editing, Dr. Fine has completed his research paper and has submitted it for publication.

Yeah!

And, you know this how?

If you were gluten free for ten days prior to your blood work, it may have effected the results as a false negative.

Rice in itself is naturally gluten free. Check the labels of Rice with seasonings.

I would recommend www.triumphdining.com Grocery Guide. It lists over 30,000 main stream product and it is issued every year, with current, confirmed products.

I sure wish that I had it the first years I was diagnosed. After the first you, you should have learned to read labels. As Peter mentioned, depending on lists has major problems with accuracy.

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Although villous atrophy is not exclusive of celiac disease, it is considered a crucial finding. Other causes of blunted villi include tropical sprue, malnutrition, intolerance to cow's milk, soy protein intolerance, and infectious gastroenteritis. However, most of these conditions can be readily excluded on the basis of clinical history and laboratory data.

I hate it when it does that.

I am glad you had a great experience. One of our members here has worked to educate chefs in Hawaii and around the world about the gluten free diet.

Members can see their own personal information on their personal profile page. It can not be viewed by anyone else. Your information is private.

. So why do you think the Doctor wants to refer me to a gastroenterologist?

Should I say no? And just proceed without seeing another doc?

Because she's not confident in her own diagnosis. With a history of intestinal issues, it's always good to have a base test and to check for other possible issues, imho.

I just love random birthday wishes, on spacebook too.

Just pooped in to wish Janet a very happy birthday. Many wishes to you my friend!

Maybe someone could write the USDA and get a clarification statement.

A while ago, blue cheese was "started" with molded bread. In current times, this process is costly and most producers use a synthetic started that is not gluten related. Some very high end cheeses may still be "cured with bread cultures and it will reflect in the cost.

If you do a search for "blue cheese - gluten free" you may come up with some specific brands that are considered gluten free. Generally, if I don't see wheat listed on an ingredient, I endulge.

Normal, or ranges can vary from lab to lab. Each lab has their range of distinction.

Also the USDA covers the regs for raw meats. They require that if grain is added it must be disclosed. .

Yes, so all raw meat without broth should not contain gluten, unless disclosed. USDA is the governing agency.