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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.
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Recent Activity
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- Scott Adams replied to Karmmacalling's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3Celiac pain relief
Oh no, I'm sorry to hear about the accidental gluten! This article, and the comments below it, may be helpful: -
- Karmmacalling replied to Karmmacalling's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3Celiac pain relief
I was born with celiac disease im 20 years old. And I've been gluten free my whole life. Yes my diet is 100 percent gluten free and no i don't eat at restaurants at all. I got glutened by a chips that was marked as gluten free but it wasn't the company said the packaging was old and the recipe was new. -
- Scott Adams replied to Nicola McGuire's topic in Parents, Friends and Loved Ones of Celiacs2
My son newly diagnosed
Welcome to the forum, the biggest source of cross-contamination would be eating our in restaurants--even ones that have a gluten-free menu. If your son was just recently diagnosed I'd recommend trying not to eat out during his healing period, which could last up to a year or more, depending on how much villi damage he had.- 1
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- Scott Adams replied to Karmmacalling's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3
Celiac pain relief
How long ago were you diagnosed with celiac disease? How long have you been gluten-free? Is your diet strict, and are you 100% gluten-free? Do you eat out in restaurants? -
- trents replied to Bebygirl01's topic in Related Issues & Disorders3How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?
Key word, "gluten-like". By the way, have you looked up Dr. Osborne's credentials and his background? He is a licensed nutritionist but his scientific? medical? clinical background is that of a chiropractor. He is not taken seriously by many experts in the medical and scientific community. If it is helpful to you to see these other cereal grain...- 1
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Posts
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By Scott Adams · Posted
Oh no, I'm sorry to hear about the accidental gluten! This article, and the comments below it, may be helpful: -
By Karmmacalling · Posted
I was born with celiac disease im 20 years old. And I've been gluten free my whole life. Yes my diet is 100 percent gluten free and no i don't eat at restaurants at all. I got glutened by a chips that was marked as gluten free but it wasn't the company said the packaging was old and the recipe was new. -
By Scott Adams · Posted
Welcome to the forum, the biggest source of cross-contamination would be eating our in restaurants--even ones that have a gluten-free menu. If your son was just recently diagnosed I'd recommend trying not to eat out during his healing period, which could last up to a year or more, depending on how much villi damage he had. -
By Scott Adams · Posted
How long ago were you diagnosed with celiac disease? How long have you been gluten-free? Is your diet strict, and are you 100% gluten-free? Do you eat out in restaurants? -
Key word, "gluten-like". By the way, have you looked up Dr. Osborne's credentials and his background? He is a licensed nutritionist but his scientific? medical? clinical background is that of a chiropractor. He is not taken seriously by many experts in the medical and scientific community. If it is helpful to you to see these other cereal grain proteins as "gluten", I'm fine with that. The problem is, when you begin to promote that line of thinking to others, people get confused about what grains they actually need to avoid. About 10% of celiacs react to oat protein (avenin) like they do gluten (the protein in wheat/barley/rye). That is not news. But the vast majority of celiacs have no issue with these other cereal grains. If we start throwing around the term "gluten" to loosely embrace the proteins found in all cereal grains it's going to be very confusing to those just getting started who only need to avoid wheat/barley/rye. And it will also create a great deal of confusion in the restaurant industry trying to cater to that element of their customer base needing to eat gluten free.
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