Lisa

Generally, wine is considered gluten free..supported by all the national celiac associationns and research foundations.

After healing, try it. If it works great. If not, mark it off your list. It's that simple.

Here tis--

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Thanks Patti!

Beginning with the "celebrity diet of the day", it ended with discussion of Celiac Disease and a very informative and factual discussion about what the "diet" really is (as opposed to a weight loss diet). One of the best segments that I have seen in a very long time.

Hopefully, we can post it when it's available.

Thanks everyone

I have done fine on one kind with no probs... It's this other stuff that's I've had for a few months. It's not that great so I won't miss it...

I don't drink wine coolers I like more alcohol in my drinks lol I do miss beer though...

I'm finding that I am more sensitive that I thought I was...

You will find that your tolerance has changed, be careful.

Port does not contain gluten:

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Any fortification would be fermented and distilled, regardless of the source, and thus gluten free.

Wine, is gluten free. Some wine coolers will have barley malt as in Smirnoff's Ice.

The "wheat paste" in the barrel keeps showing up around here . I wouldn't be concerned. But as mentioned sulfate can be an issues for some, and any alcohol on a compromised digestive system, just might be too much in the beginning.

Don't start out on all the gluten free "replacement" pre-made products yet. Give your tastebuds some time to forget wheat.

GREAT advise!

Start simply...meats, seafood, rice, potatoes, fresh fruit and veggies. Limit your dairy, or eliminate it for a month or so.

Hello folks,

Just found this helpful site and would like to post a brief description of my situation and ask your opinion as to whether this sounds like Celiac disease, Gluten intolerance, or something else...

Quick history:

Developed C.F.S. (chronic fatigue syndrome) over two decades ago and have had many health problems ever since, especially digestive tract troubles. About ten years ago, on a flight across country, airlines offered a gluten-free meal, so I decided to try it, and during my ten-day vacation, I avoided all wheat flour and the like. Noticed immediately that the "midriff bulge" disappeared! Seemed to feel better during this dietary experiment, but soon went back onto gluten.

In recent years, have "experimented" with a gluten-free diet, because it seemed like I could not digest white flour (pizza, pastries, and so on) and always had clogged intestines whenever I ate things like pizza or shortbread, etc. After many bouts with G.I. troubles and pain, decided about three years ago to just go GLUTEN FREE and see what would happen. Have been MOSTLY gluten free ever since, but do once in a while "fall off wagon" with a pizza or dessert containing gluten. Recently (over the past month or so) had pizza and a carrot cupcake a time or two, and have had EXTREME PAIN and clogged intestines and swollen abdomen and soreness in midregion. Had always heard that Celiac Testing would be inconclusive if you have been off gluten for a long while, so had not been tested.

Test Results:

Recently needed to have other bloodwork done, partly because of all this PAIN & DYSFUNCTION of late, so I asked Doctor to add the Celiac Panel testing, realizing the results would probably be negative and not tell much. Just got the test results back, which were:

Endomysical Antibody IgA - Negative

t-Transglutaminase (tTG) IgA - 1 (Negative 0 - 3)

Immunoglobulin A, Qn, Serum - 526 High - mg/dL Range: 70-400 <- What does this test mean?

Given the above, does it appear that I DO or DO NOT have Celiac disease, or Gluten Intolerance; or are these tests inconclusive because of avoiding gluten for a long time, and then only eating gluten sporadically? Hope somebody can help clarify things, as this is all very confusing.

Are there other tests that would make my situation more clear, or is this enough, along with all my side-effects from eating gluten, to accept that my condition really is Celiac disease and that I have to be on a permanent gluten-free diet?

Other Symptoms/Conditions:

*Often have EXTREMELY ITCHY Skin, especially head, back and legs

*Severe Insomnia (ever since contracting C.F.S.)

*Hair loss

*High Blood Pressure

*Glaucoma

*Many food sensitivities

*Extreme Fatigue

*Heart Arrhythmias, including Atrial Fibrillation

P.S. The doctor, upon seeing these results, said "You might want to avoid flour..." ???

Sorry for the delay. Weekends are often slow around here.

Here is some information regarding testing:

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Gluten intolerance is offers a wide spectrum, with Celiac Disease as the as the autoimmune relation.

Many of your described symptoms correlate with the over 200 symptoms associated with Celiac, and it's associated illnesses.

With your partial gluten free tenure, it would be a possibility that your blood work would not be accurate enough for Celiac testing.

You may or may not have Celiac Disease, but it appears clear that you do have an issue with gluten.

I am wondering if anyone knows if the new fruit smoothies at McDonald's are gluten free? I haven't been able to find any information about them yet. Thanks!

Jen

Yes they are and I just LOVE them!!! Enjoy!

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(all the way at the bottom) ^

Just called Lubriderm today, to check on their new Coco and Shea Butter.....gluten free.

Probably not.

Thanks Lisa for your info! I've been dairy free since going gluten-free, I'm also soy, corn, egg free and doing the FODMAP (low fructose) diet. I also, naturally eat pretty much lean meat, veggies, fruit, oils and nuts...plus my protein shakes. And that's IT. That's why this is puzzling. I couldn't eat cleaner if I tried. Plus I'm an organic snob...a food snob in general . I'm getting sicker instead of getting better. All new pots/pans/tupperware, haircare, lotions, etc... It's so frustrating. I agree that it's probably premature for Refractory, but there is definitely something going on. I'm a fixer. If there is a problem, I cannot rest until it's fixed

I keep a food diary, I use the livestrong.com (myplate) to record everything I eat and take. This is a great tool by the way!!!

So, it's certainly possible to have visible intestinal damage 3 months out? What else could the pill camera see? Does it detect colitis, or diverticulitis type thi

It might be a short time for your results. Please post and let us know, or how we can be helpful.

Got my pill camera results, so to speak. My GI nurse sent an email saying the results were in for my latest blood work and pill camera, gave me an appt to come in. But, I'm far too impatient to wait for my appt to ask questions...HELLO!

All she said in the email was "Pill camera shows active Celiac" and gave a bunch of instructions on vitamins, minerals, amino acids, and staying gluten-free. My doctor wanted to do the pill camera because he said some Celiacs will show zero small intestine issues, but will show damage beyond that. Well, mine did. Problem is, I'm 3 months gluten-free. My doctor also suspected refractory celiac prior to the pill camera. I'm experiencing more diarrhea than ever. Also, the nurse mentioned in the email that antibiotics were being called in for bacterial overgrowth. Would bacterial overgrowth cause D? Also, should I be taking super hero probiotics? I'm taking some.

Questions: What do you guys make of the pill camera findings? They seem accurate based on what I'm feeling!!! LIKE POOP! What is the best diet for bacterial overgrowth? Is it the FODMAP? I started that 3 days ago. I asked my nurse to send me all my results by mail.

Thanks guys for all your continued help!!

Hi! I just wanted to say that three months on a gluten free diet, is way, way too premature to diagnose refractory sprue. The diet is a major lifestyle challenge, and if many were honest, it takes months to master.

The pill-cam is great to check for damage and to check for other intestinal abnormalities, aside from Celiac. It, obviously, cannot take biopsies. But it can be a good diagnostic tool for Celiac.

I would recommend, if you have not already done so, keep a food diary. Include all your meds, vitamins, shared equipment, lotions, makeup, etc..

I would also eliminate dairy as well. With Celiac, dairy can also blunt the villi, as can soy.

Refractory Sprue is a very serious, lifelong condition....don't let anyone rush you to that conclusion.

Rachelle!!!

Shrimp and cucumber salad please

A good rinse before a run in the dishwasher should take care of the gluten.

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Online Support Groups: How They Help People Stay Gluten-Free

By Nicole M. Seitz, M.S.

The Internet has dramatically changed how people go about finding health information. In 2009, a Pew Research Center survey found that 61% of adults who use the Internet go online for health information1. And, a 2003 survey of people with celiac disease revealed that 70% used resources like the Internet, books, and support groups to find information about following a gluten-free diet, compared with 17% who received information from a medical doctor, and 13% who consulted a nutritionist2. There is no shortage of information online, from forum postings, blogs and health centers, to online retailers and organizations like NFCA dedicated to raising awareness.

Now, researchers are beginning to investigate how the Internet is providing support to members of the celiac community. A recent study analyzed an online exchange among members on a forum hosted by www.celiac.com3. (An online forum is like an electronic bulletin board where members can post questions to the community, and community members are free to respond and share in kind). The researchers were looking for patterns in the exchanges among forum members as a way to understand how online interactions may actually help individuals maintain a gluten-free diet.

Researchers chose to focus on one individual’s posting. Here is a forum member named Drew whose frustration level with following a gluten-free diet had reached a saturation point. Drew wrote: “I am so fed up with this diet…Has anyone ever decided to bag it in and just go back to a gluten filled diet?…I have been strictly gluten-free since being diagnosed, but I am ready to quit.”3. Researchers then carefully studied all the replies to this initial posting, examining word choices, personal stories shared by other forum members, and other information to identify patterns in how the community responded to this individual in distress.

What they found was that, while sympathetic to Drew’s frustration and wish that the diet could just be abandoned, community members who replied let Drew know that quitting simply was not an option. Community members shared personal stories about times when they knowingly or accidentally ingested gluten and the unpleasant consequences experienced. Nearly everyone who responded concluded that discontinuing a gluten-free diet was simply not a viable alternative for anyone interested in maintaining their health as a celiac. The researchers go on to suggest that compliance with the gluten-free diet is a “collective phenomena rather than a mere individual accomplishment.”3

It makes sense that having support helps people with celiac disease maintain a gluten-free lifestyle. This study contributes an insightful examination of how, by sharing our individual stories, we help to create a culture of compliance with gluten-free living within the celiac community.

Sources:

Fox, S., & Jones, S. (2009). The social life of health information: Americans’ pursuit of health takes place within a widening network of both online and offline sources. Washington, DC: Pew Research Center.

Lee, A., & Newman, J. (2003). Celiac diet: Its impact on quality of life. Journal of the American Dietetic Association, 103(11) 1533-1535.

Veen, M., Molder, H., Gremmen, B., and Woerkum, C. (2010). Quitting is not an option: An analysis of online diet talk between celiac disease patients. Health, 14(1), 23-40.

About Nicole Seitz

Nicole M. Seitz, M.S. is a gluten-intolerant psychotherapist with a passion for helping people adjust to the emotional impact of living with celiac disease and other chronic health conditions. Her website is www.nicolemseitz.com.

. It is very possible to have celiac without DQ2 or DQ8 but most doctors here are not up to date with that.

Raven, do you have the current research on this?

You could have a hiatal hernia. It is common with people that have digestive issues. That should have been evident if you had an endoscopy exam.

Chocolate give me gerd as do onions.

I wish that half of the people in my life, could touch me as deeply as the animals that I have loved. I guess it's that "unconditional" thing.

I have known your feelings. As time progresses, those endearing feelings will go to a special place, and remain there, always.

I'm going to be visiting Corolla in Sept for a wedding and don't want to lug all my gluten-free food, if I don't have to. Are there places in or near Corolla that serve gluten-free or a grocery store that sells gluten-free?

I don't get up to the northern end of the beach often, but I know there is a large Food Lion Grocery Store in Duck and Corolla. Food Lion has an extensive gluten free section in Duck, Corolla and in Southern Shores. Finding the staples should not be problem.

The beach is at it's best in September and October. Enjoy.

Welcome! I am assuming your meant "gluten" free diet.

Keep hydrated, that will help. Hope you feel better and there is lots to learn here.

Things like modified food strarch. Some labels will say after it from: corn or rice or wheat. If it doesn't tell you the source don't use it. Also anything from malt like malt vinegar because malt is from barley. Maltodextrin is OK and gluten free. Wishbone robusto italian dressing is gluten free and does say so in small print on the back where the ingredient list is.

Modified Food Starch, in the US, is almost ALWAYS derived from corn. If, it is derived from wheat, it must be listed by law as "Modified Food Starch (wheat)".

New Release by Dr. Ron Hoggan:

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Cereal Killers: Celiac Disease and Gluten-Free A to Z is the most diverse discussion of gluten sensitivity and celiac disease currently available in a single volume. Cereal Killers explores a wide range of sometimes contradictory perspectives on the various disease processes incited by gluten. These include the many illnesses and increased disease susceptibility to which gluten contributes, as well as ailments associated with gluten-induced illnesses. We also offer some speculations and hypotheses regarding the means by which gluten wreaks havoc on genetically vulnerable individuals, and important reasons why those affected should remain on a 100% gluten-free diet.

View Cereal Killers' Table of Contents - 296 Pages.

I am also newly diagnosed with Celiac the end of May and I have also gained weight. I talked to a dietician and my doctor and they both said it is very normal for people with Celiac Disease to gain weight after going on a gluten free diet. The reason is because our bodies were not absorbing nutrients in the past and we had to eat so much to get our bodies to absorb nutrients. Now that our bodies are absorbing we need to cut down on our portion sizes as we don't need to eat as much. I felt very frustrated with this as I didn't think that I was eating that much food to begin with. SO I started to cut down on my portion sizes and that has seemed to help. Good luck to you...

When ill with full Celiac symptoms, you body is in starvation mode, trying to grab whatever it can. When you recover, it takes some time for your body to readjust.