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Celiac Disease Pre-Diagnosis, Testing & Symptoms

If you haven't yet been diagnosed this is the place you can discuss your symptoms and any test results that may indicate that you might have the disease.


19,156 topics in this forum

  1. JerryK
    lonewolf
    • 7 replies
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  2. darlindeb25
    tarnalberry
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  3. jennifervan
    Kaycee
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  5. Gregory
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  6. Karwei5
    nikki-uk
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  7. wwebby
    Jestgar
    • 10 replies
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  8. bonnieboo
    stef-the-kicking-cuty
    • 10 replies
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  9. StrongerToday
    happygirl
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  10. wahoo
    chocolatelover
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  12. CAS221
    tarnalberry
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  13. sareli
    CMCM
    • 2 replies
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  14. Peta
    GlutenWrangler
    • 32 replies
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  15. Robiond19
    tarnalberry
    • 1 reply
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  16. SanteeBay
    happygirl
    • 8 replies
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  17. BadTummy
    mn farm gal
    • 7 replies
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  18. cajun celiac
    tarnalberry
    • 13 replies
    • 2k views
  19. chocolatelover
    cajun celiac
    • 8 replies
    • 1.7k views
  20. JerryK
    ianm
    • 10 replies
    • 1.9k views
  21. Guest Eagle
    GlutenWrangler

    Getting A Diagnosis

    • 6 replies
    • 1.4k views
  22. sore joints
    darlindeb25
    • 6 replies
    • 1.7k views
  23. Guest Kfurman
    jayhawkmom

    What Does It Mean - +iga -igg

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  24. Terch
    LyndaCanada
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    • 4k views
  25. Johnny123
    • 11 replies
    • 1.9k views
  26. JerryK
    • 7 replies
    • 1.4k views
  27. JerryK
    tarnalberry
    • 7 replies
    • 1.4k views

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  • Posts

    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
    • K6315
      Prior to being diagnosed, I had a gluten heavy diet. I stopped all gluten exactly a week ago and have continued to feel sick in the ways I did prior to going gluten free - primarily on and off nausea, brain fog, and fatigue. Wondering if this is normal and, if so, how long can I expect to feel this way?
    • Scott Adams
      Some of the largest contract manufacturers in the U.S. include companies like NutraScience Labs, Capsugel (part of Lonza), and Thorne Research. These companies produce supplements for a wide range of brands, from small startups to well-known names.
    • Sandi20
      Thank you for your feed back and knowledge.  Scott do you know the names of the BIG manufactures who produce most supplements?  Love to research them all and decide on their principles and manufacturing certifications who I want to spend my dollars with if they provide other non private label supplements that are good. 
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