Celiac Disease Support Group
Celiac disease is an auto-immune disorder of the digestive system that occurs in genetically-predisposed individuals. It is characterised by damage or flattening to all or part of the villi lining the small intestine, which interferes with the absorption of nutrients. This damage is caused by eating anything with gluten (gliadin), a protein found in wheat, rye, and barley...
Out of my dad's 16 sibs, 14 have/had active celiac disease, colon and stomach cancers. Of us 1st cousins, 20 of the 41 of us tested positive for celiac. No one but me will do the Lynch genetic test, which was positive.
I have not been tested for celiac since i was 7 (I am 62 now.) Never got in the habit of much gluten because of my sisters & dad. I went gluten free last March. The past 3-4 months, the least bit of oats, barley, rye, or wheat (even in a can of tomato soup) give me the dreaded celiac reaction.
I see my GE. Had my large intestine removed 5 years ago. I'm guessing there are new tests since 1959.
Besides my personal symptoms and family gene history, what should I take?
I am so tired of feeling like this. And none of my kids, and very few of the 2nd cousins will do any kind of testing,
Our background is Dutch Hutterite on Dad's side.
I have not been tested for celiac since i was 7 (I am 62 now.) Never got in the habit of much gluten because of my sisters & dad. I went gluten free last March. The past 3-4 months, the least bit of oats, barley, rye, or wheat (even in a can of tomato soup) give me the dreaded celiac reaction.
I see my GE. Had my large intestine removed 5 years ago. I'm guessing there are new tests since 1959.
Besides my personal symptoms and family gene history, what should I take?
I am so tired of feeling like this. And none of my kids, and very few of the 2nd cousins will do any kind of testing,
Our background is Dutch Hutterite on Dad's side.
When you ask, "What should I take?", I'm not sure what you're asking. If you're wanting to know about meds, your doctor would know that best. For me, it's essential to remain gluten-free, and sometimes grain-free. Plus, I take supplements, because I was deficient in such things as vitamin d, vitamin b-12, and other nutrients.
Regarding ethnic background, anyone can be affected by celiac disease or gluten intolerance. However, Europeans seem to have a greater incidence of gluten problems. I've read that Irish, English, and Germans head the list, especially if they are redheads or blondes. But gluten can adversely affect anyone, regardless of heritage. Again, welcome, and best wishes to you for better health. I hope you will be encouraged here with us.
Nanny described my heritage exactly, right down to being born with red hair. I've given celiac to both my sons. We've all had the DNA tests for it.
The only thing I take for the celiac and IBS are probiotics, and digestive enzymes which I get from my GI doctor. They help keep your gut flora good.
Nanny has lots of links for recipes. We also have a group called Sharing Our Gluten Free Recipes. You can get the page from my profile or I'll type it for you if you like. We review products, share recipes, web links, etc.
Hope you find the support you need here.
Since I have the Lynch Syndrome (MSH2) genetic diagnosis, I have had a great many prophylatic surgeries. I really don't want to go to the doc, (already have 7 "ologists") and at least I know him, but just tired of tests and limitations. Whining!
I would like the link to the recipes. Made some gluten free brownies and choc chip cookies for Church Bazaar tomorrow. Haven't found a great way to mix that isn't gritty, although Pamela's is a nice mix.
Below is the link for the recipes we've shared here at Daily Strength. If you want other recipes, you could open a Pinterest account. I have 10,000 pins (most of which are gluten-free recipes). If you choose to use Pinterest, let me know if you want to look at my pins.
http://www.dailystrength.org/groups/sharing-our-gluten-free-recipes
A couple options for less grainy treats is to use a flour blend with sorghum or millet flour in it. Also, beans or quinoa make good treats that aren't grainy. And it's surprising how good they can be. Quinoa chocolate cupcakes are a favorite of mine.