How To Cure Celiac Disease

I read the following article almost a year ago. Taking their advice I began my daughter on a mild candida yeast cleanse and cut out all white sugar, white starchy flours (mostly), white rice and processed food from our kitchen.
Now 10 months later, my daughter can eat a piece of wheat toast with no side effects. She isn't completely free from the disease or yeast problem, but she is well on her way.

I encourage you to read the whole article.

An update on the NEW diet change

April 26, 2012. 


That's when I changed Rachel's diet from a strict gluten free to a still gluten free, but with no white sugar, less white flour/starches, and more wholesome natural foods. It's been almost two months since we began this diet.  


Want to know what has happened?


Will you believe me what I'm about to tell you?


Let me just say these few things: Rachel (our daughter with Celiac for 3.5 years now) has had more energy than she has ever had before and she is happier. Her sweet, energetic personality has just shone with her exuberance. What a difference from before! 
Today she ate not one, but two granola bars (homemade) with regular oats. Yes, the regular, full of cross contaminants, oats. What happened? Usually she would be doubled over in pain, on the couch, crying in pain within 20 minutes or less. Then she would move to the bathroom and you can guess what we (a mother and a sick child) would experience in there.
None of that happened. She played on throughout the day as if she had eaten nothing "wrong" and was still her cheerful, wonderful self as we now have come to know her.


Amazing. Unbelievable. Yet very believable. 


I am writing this to give you hope. I am writing this post to give you inspiration to look at what things you or your child are eating. Please read this article with an open mind and give it a go. 


It is worth it.

The Four Letter Word

I don't know about you, but I'm pretty sick and tired of seeing my sweet five year old girl suffer every day. She is separated from the rest of the family by her disease. She has a separate toaster, a separate wash rag to wipe her mouth on, separate toothpaste. When I make wheat bread I make sure she isn't in the kitchen "just in case" she breathes in the flour. And yet, she is still tired a lot of the time. She gets sick easily, even though we homeschool and keep a (somewhat) clean house.  


If gluten-free is really the way to go for Celiac Disease then why doesn't my little girl feel and act healthy. Yes, she is much better than what she used to be before diagnosis, but it makes me wonder.


I use herbs and I enjoy using what God has given us on this green and blue earth. I strive to keep our family away from chemicals, processed foods, etc. So, I started searching on the Internet for herbs used to help Celiacs and their digestive troubles. I came across a website that completely intrigued me. This website was right up my alley! Not only do they promote herbs and such, but they had a whole article on how to treat all kinds of diseases. Uncurable diseases. Including Celiac Disease. A Cure? Really? I looked the article over and it all made sense and it was nothing out of the ordinary. The cure promoted a more healthy lifestyle- right where I wanted myself and my family to be. And I didn't have to pay anything- it was right there- the whole plan and diet change.


I am already starting to implement these changes to mine and my daughter's diet. I am trying to give it to God, keep a level head, but yet hopeful.


Here is the website link: www.healthwyze.org


Here is the Celiac Disease article: http://healthwyze.org/index.php/curing-celiac-disease.html


I hope you will become inspired and motivated to try it!

Traveling Gluten Free? With Kids?

My husband and I have been traveling quite a bit with four kiddos ranging from 6 years old to 5 months. One of my children has Celiac disease. How in the world do I travel in the van for multiple hours, on a tight budget, with 3 picky (ok, selective) children? One of which is strictly gluten free?

Well, I've been taking notes these past few trips and I have some ideas. I would appreciate yours also.

(To make some of these ideas cheaper, you can make it homemade or watch for the sales!)

**Quick breads (I have found my daughter to enjoy GF banana bread, cranberry bread, etc for car food than any other bread. The bread tends to stay moister for a longer period of time than does the regular GF yeast breads.) Slather with butter, peanut butter, and/or jelly.

**Jell-O jigglers (Kraft brand will specify gluten containing ingredients on their food labels) or Knox blocks. Use the jiggler/blocks recipe not the regular jello recipe- it's too soft for the car. The jigglers hold together much better for little fingers.

**Chips (check ingredients, there are chips that are naturally gluten free.)

**Make your own Lunchables. Take rice crackers (or homemade) and cut up GF deli meat and cheese into bite sized squares. My four year old daughter enjoyed this as well as my six year old and my two year old. And it takes them longer to eat it, so great temporary entertainment for the car!

**Lara bars

**Fruit (gotta love grapes! Apples, peach slices, and canned fruits are great too.)

**String cheese

** GF Granola bars

**Yogurt (great for a snack or a breakfast car food, remember to bring a spoon, though, oh, and napkins/wipes.)

**Pudding (again, Kraft brand will specify gluten containing ingredients, or make your own. And again, bring a spoon and wipes)

**How about vegetables? Carrot sticks are practical, but my four year old doesn't particularly enjoy the texture. I tried the V-8 Fusion this last trip. It was a great alternative to just juice or water. My kids liked the Blueberry Pomegranate flavor. We also tried grape tomatoes. Loved 'em! Just be careful with the choking possibility. Slice them in quarters before hand and bring a fork and a bowl.

**Pre-cooked hot dogs work for a quick dinner.

**Jerky can be "if-ey", but we make our own venison jerky. Sometimes our GF daughter likes it, sometimes not...

**Applesauce

**Luna bars

**Popcorn!

**Fruit roll-ups and fruit leather tend to be on the sticky side.

**Does your child enjoy cold leftovers? GF mac n cheese is a fav.

**How about dessert? I try to stick with fruit. Filling kids with sugar when they are stuck in a small space isn't my idea of a good time. But there is a time for chocolate or some other nice alternative. Homemade GF cookies, frosting slathered on some GF banana bread is what I did last time, skittles or starburst is GF as well as Reese's peanut butter cups.

Some tips for traveling:

Bring a cooler. Definitely a must.

Bring plastic bowls. I bring three: one for each kid.

Bring forks and spoons for each child.

Bring lots of wipes. I wipe out each bowl after eating to reduce the cross contamination issue.

Bring a sense of humor and plenty of patience.

Plan out each meal and have ideas for snacks- it makes the trip go so much smoother.

Do some research on restaurants in the area you are traveling. It's good to be prepared!

And lastly:

Enjoy the trip! I've been told over and over: these days with our kids are short, so enjoy them!

Happy summer to you!

Caramel Coloring: Is it Gluten Free?

Question: Is Caramel Coloring Gluten Free?

Answer:

Here's the bottom-line answer (right on top): the experts say that yes, caramel coloring is gluten-free.

There is a lot of confusion about this issue, and this answer might contradict what you have heard or read in the past. The U.S. Food and Drug Administration (F.D.A.), in its rules on color additives, says the color additive caramel can be derived from the following food-grade carbohydrates: dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates and fractions thereof, or sucrose. Barley malt -- which is the most common kind of malt -- would make a product off-limits to people with celiac disease.

BUT registered dietitian Shelley Case, who is on the medical advisory board of the Celiac Disease Foundation, the Gluten Intolerance Group, and the Canadian Celiac Association, told me that gluten-containing ingredients are no longer used to make caramel coloring in North America, and from my own correspondence with major manufacturers of caramel color that indeed seems to be the case. While gluten-containing ingredients can be used in the production of caramel color, North American companies are now using glucose from corn, or sometimes sucrose (table sugar). In Europe, Shelley says, companies use glucose syrup that's derived from wheat starch, but the caramel color is highly processed and contains no gluten.

Therefore, Shelley says, "Caramel color is an acceptable ingredient on the gluten-free diet and does not need to be restricted."

Taken from About.com-Nancy Lapid

A Peek at my Pantry

So I find it helpful when I see what others do and what they have in their fridge and pantry. That way I get a better handle on what I'm up against and it gives me more confidence. If you are like this keep reading.

I will list what I usually keep in my pantry and shelves. Then further down I will type out what I keep in my fridge. If it helps you to know, I am on a budget and I try to get what is cheapest but also what is healthy; a good balance of both.

In My Pantry:

Flour:

Sorghum Flour
Tapioca (Starch) Flour
White Rice Flour
Cornstarch
Potato Starch Flour
Potato Flour
Sweet Rice Flour
Featherlight Flour Mix
French Bread/Pizza Mix

Cereal:

Panda Puffs
Gorilla Munch
Various GF Chex varieties
Some Gluten containing cereal for the rest of the family

Other Baking Products:

Guar Gum
Unflavored Gelatin
Egg Replacer

Salt

Baking Powder
Baking Soda

Vanilla Flavoring/Extract

Dry Milk Powder
Hershey's Baking Cocoa
An off brand of chocolate chips

Brown Sugar
White Sugar
Powdered Sugar
Light Corn Syrup

Raisins
Craisins
Shredded Coconut

Canola Oil
Olive Oil
Crisco

Various kinds of Rice
GF Pasta
Potatos
Onions
Squash

Pudding Mix
Canned Black beans
Canned Tomatoes
Tomato Paste
Pasta Sauce
Canned Stir Fry Veggies
Tuna
Salmon
Canned Fruit
Black Olives

Chips
Crackers
Fruit Snacks

Peanut Butter
Honey

Chicken Bouillon


In The Freezer:

Almond Meal/Flour
Quinoa Flour
Brown Rice Flour
Ground Flax Seed
Corn Meal
Flax Seed

Yeast

Juice

Veggies
Fruit

Homemade Sliced Bread
Brown Rice Tortillas

Ice Cream

Hormel Pepperoni
Hormel Canadian Bacon
Meat
GF Chicken Nuggets


In The Refrigerator:

Milk
Juice
Water

Jelly/Jam
Butter

Salad Dressings
La Choy Lite Soy Sauce (Cheaper than Tamari)
Heinz Worcestershire Sauce
Heinz Ketchup
Miracle Whip
Mustard
Pickle Relish
Pickles

Beef Bouillon

Eggs
Yogurt
Cheese
Deli Meat

Leftovers

Applesauce
Vegetables
Fruit

Dining Out

Ask Shelley Case: Eating Out - Resources & Tips

September 6th, 2009

Question: I just got diagnosed with celiac disease and my two children also have food allergies. Can you give me any tips on eating out safely… and easily?

Answer: Eating out can be a real challenge, especially when you are first learning about the gluten-free diet, so I recommend mastering the basics of the diet before venturing out to eat in restaurants. But once you’re ready to eat, there are a growing number of restaurants that are gluten-free (GF) friendly. Many have a GF menu or they’re willing to make adaptations and substitutions in order to meet the needs of the GF customer. Also it’s exciting to see initiatives like the Gluten Free Restaurant Awareness Program (GFRAP) from the Gluten Intolerance Group (GIG) that includes educational and training materials for restaurants and their staff. Once they meet specific criteria they are listed on the GFRAP website so that individuals can search participating restaurants in North America by restaurant name or city and type of cuisine. Check out www.glutenfreerestaurants.org

There are many other great resources to help you eat out and travel safely:

1. The Celiac Scene™ features a free database and downloadable maps of restaurants that locals with celiac disease trust in cities across the USA and Canada. Owned and updated by an individual with celiac disease. Many restaurants bear the special symbol of the Gluten-Free Restaurant Awareness Program.

2. Glutenfreeonthego.com is another free online global directory of over 6000 GF listings of restaurants, bakeries, hotels, resorts, spas, cruises and more. Recommendations are submitted by individuals with celiac disease or others following a GFD, as well as individual GF eating establishments.

3. Glutenfreepassport.com has a variety of resources on safe GF travel and dining. One is a great book called Let’s Eat Out with Celiac and Food Allergies that provides practical information on eating out in regular and ethnic restaurants. It includes 7 international cuisines with hundreds of menus items showcasing common ingredients, hidden allergens and food preparation techniques used by chefs and restaurants. In addition they have cuisine specific pocket size guides that include sample menus, menu dish descriptions, preparation techniques, quick reference guides and questions to ask to ensure safe meals. Another handy resource is the multi-lingual phrase pocket guide that has over 1200 translations from English to French, Spanish, German and Italian. The phrases include dining requests, ingredients, specific preparation requests, sample menus and over 300 health phrases in 4 languages. They have also just released new iPhone/iPod touch applications for some of their resources.

Listen to my podcast (scroll down to podcast #3) with Kim Koeller, co-author of “Let’s Eat Out: Your Passport to Living Gluten-Free and Allergy-Free.” It features an informative discussion on Kim’s newly released revised edition on eating out in regular and ethnic restaurants around the world and tips to eat out safely.

4. Triumph Dining has an Essential GF Restaurant Guide that features over 5000 restaurants across the US listed in a state by state directory and every listing is verified and updated each year by an individual with celiac disease. And the Guide has 80 GF lists from various chain restaurants. Triumph Dining also has laminated wallet sized dining cards for 10 different cuisines. One side of the card is in English and the other side in the foreign language.

5. Bob and Ruth’s Gluten-Free Dining and Travel Club is a company specializing in assisting individuals on a GFD. They offer escorted GF getaways to resorts, on cruises and tours of exotic places all over the world. All the arrangements are taken care of and you can eat safely in these various locations with fellow gluten-free travelers while enjoying a wonderful vacation. My husband and I booked a one week trip with Bob and Ruth a few years ago to the Caribbean. We stayed at the Club Med and not only was the food fantastic and safe, but we met so many nice people.

Here are a few tips for a safe and successful dining experience for those with celiac disease, as well as any intolerance or dietary restriction:

1. Call the restaurant the day before or earlier in the day and ask to speak to the chef or manager to discuss meal options. They can often substitute other ingredients or create an alternative menu or menu item.

2. If possible try to avoid peak meal times. Dining early or late will allow more time and easier access to the staff that can answer questions and usually accommodate special needs.

3. Explain your dietary restrictions briefly. The terms celiac disease is still often unfamiliar to many to those in the food service industry. So I often find it easier to explain that you have a serious food allergy and will get very sick if your order is not handled properly. Indicate that you must not have any foods or ingredients containing gluten which means no items made with wheat flour, breading, croutons, etc. It often helps to ask to speak to the manager or chef to make sure the order gets placed properly and prepared safely.

4. No matter whether the restaurant has a special GF menu or some GF items on the menu, it is still essential to ask specific questions. You need to inquire about cooking methods, specific ingredients that are in the item and how it is served.

5. Request that your food be prepared on a clean grill or in a clean pan. If this is a problem, suggest cooking it on clean aluminum foil.

6. When they bring your meal make sure you ask again if this is the special meal and were your instructions followed.

7. Don’t forget to thank the server, chef and manager. Leave a generous tip for good service and patronize the restaurant again.

Tips adapted from Gluten-Free Diet: A Comprehensive Resource Guide by Shelley Case and Restaurant Dining by the Gluten Intolerance Group.

Gluten Free Alcohol

Article from About.com:

There's plenty of gluten-free alcohol that's safe for people with celiac disease. Celiacs used to be told to avoid all grain alcohols -- for example, vodka, whiskey, rye whiskey, scotch -- but now the prevailing opinion is this:

Grain alcohols are safe for celiacs because gluten doesn't survive the distillation process.

(Distillation is the process of purifying a liquid, first by heating it so that it vaporizes and then by cooling and condensing the vapor and collecting the resulting liquid.)

An important exception is beer, which is not usually gluten free, because it's made from barley and is not distilled. In the past few years, gluten-free beers have come on the market, which has been a great breakthrough for celiacs. (See Where to Find Beers without Gluten.)

The Canadian Celiac Association, for example, says "Distilled alcoholic beverages such as gin, vodka, scotch whisky and rye whiskey are made from the fermentation of wheat, barley or rye. Since they are distilled, they do not contain prolamins [a component of the gluten protein] and are allowed unless otherwise contraindicated. Beer and ale, usually made from barley, may contain 1 to 2 mg of prolamins per pint (570 mL) and therefore is not allowed."

The European Food Safety Authority believes that "proteins and peptides are not carried over into the distillate during a properly controlled distillation process, at least not in amounts higher than 1 mg/L for total proteins and 0.4 mg/kg for gluten. The Panel considers that distillates made from cereals are unlikely to trigger a severe allergic reaction in susceptible individuals." (See How Much Gluten is Safe?)

The Celiac Disease Awareness Campaign of the National Institutes of Health also agrees that "a cocktail made with distilled alcohol is safe" for people with celiac disease.

Distilled alcholic beverages with added flavoring are not necessarily gluten-free. You'll have to check with the manufacturer.

Many people with celiac disease nevertheless react badly to grain alcohols and prefer to avoid them. These individuals can still have tequila (made from the agave cactus), rum (from sugar cane), vodka made from potato or corn, and wine or champagne -- as long as there are no added flavorings.

For lists of gluten-free alcoholic products and beverage recipes:

• Triumph Dining has a good list of gluten-free alcohol products.
• Mike's Bar (run by a bartender whose sister has celiac disease) has reports from distillers on the gluten-free status of their products, plus other useful information.

_Sources:

_{Acceptability of Grains and Other Foods. Canadian Celiac Association. [Accessed August 22, 2009] http://www.celiac.ca/Articles/Fall1990-1.html}

_{European Food Safety Authority: Opinion of the Panel on dietetic products, nutrition and allergies [NDA] related to a notification from CEPS on cereals used in distillates for spirits, pursuant to Article 6 paragraph 11 of Directive 2000/13/EC Question number: EFSA-Q-2006-143. [Accessed August 22, 2009] http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178621165520.htm}

How Much Gluten Is Too Much?

Article from About.com:

Question: How much gluten is too much?

Answer: The amount of tolerable gluten varies among people with celiac disease. In general, research has suggested that a daily gluten intake of less than 10 milligrams (mg) is unlikely to cause significant damage to the intestines in most people with celiac disease (although these small amounts could still be enough to make a person feel unwell).

To put that into perspective, a dime weighs about 2,200 mg (2.2 g). Tricia Thompson, RD, an authority on celiac disease, explains that a one-ounce slice of regular white bread has approximately 3,515 mg of gluten, or 351 times the maximum daily amount that’s safe for celiacs. So basically, a crumb is too much.

However, this does not mean you can go cut a slice of bread into 350 little crumbs and then eat one, because even if you're otherwise gluten-free, odds are good that you're still getting at least some gluten every day anyway. In most parts of the world, regulations say that to be labeled gluten-free, a product can contain up to 20 parts per million of gluten (equivalent to about 20 mg per kilo). As Tricia Thompson points out, even a slice of gluten-free bread contains a little over 1/2 mg of gluten.

_Sources:

_{Akobeng AK, Thomas AG. Systematic review: tolerable amount of gluten for people with coeliac disease. Alimentary Pharmacology & Therapeutics 2008;27:1044-1052.}

_{Thompson, T. Gluten: Is It Okay to Have a Little Bit? [Accessed August 22, 2009] http://www.diet.com/dietblogs/read_blog.php?title=Gluten%3A+Is+It+OK+To+Have+A+Little+Bit%3F&blid=13481}

Getting Started

So somehow, for some reason, you need to be on a gluten free diet. If you have Celiac Disease, that means absolutely no gluten. Where do you start?

This post is to help you in that direction: how to go gluten free.

To make it simple: Gluten is a protein found in wheat, rye, barley and usually oats (due to cross contamination).

Gluten is found in a lot of foods, but not in everything as it may seem at first.

To get started, do not cut out gluten 'cold turkey'. This is harmful to your body. What I did with my daughter Rachel, was to give myself time to learn about Celiac and gluten over the course of two months while cutting different foods out of her diet (and adding new ones in). This was easier on her body while making it less stressful on myself.

1. Cut out the obvious: bread, noodles, crackers, etc, the things you know that have wheat, rye, or barley.

2. Next, start learning the different terms containing gluten on an ingredient label. There is a great list on Celiac.com which will be helpful to you. It's overwhelming at first, but after a month of grocery shopping with that list in hand and reading labels, it will start to come together in your mind. On the positive side, there is also a safe ingredients list, which is much longer than the list of 'no-no's'. Learn what you can eat and the wide world of grains that do not contain gluten.

3. As you start to learn where gluten is hidden, eat more 'whole' foods like fresh veggies, fresh fruits, fresh meat. Make salads. Look for 'Gluten Free' on the front of boxes, bread mixes, etc and purchase those. Yes, it is expensive. The first few months are going to be the most expensive until you learn the ins and outs of gluten free cooking. So go easy on yourself and spend the extra cash so that you have something good for you to eat. Especially those bread mixes and flour mixes. You can learn to make those from scratch later.

4. As you progress in your diet, cutting things out and adding new foods in, be sure that you are getting enough fiber and other nutrients and vitamins. This is very important. The gluten free diet, though it may seem healthy at first, is challenging. Whole wheat has many nutrients and vitamins as well as fiber. Most gluten free flours do not. In our house we use alot of whole and ground flax seed. I also make sure Rachel eats oatmeal (for fiber), eggs (for protein) and takes a vitamin everyday. Soon you will find what works for you.

5. Read a book about Celiac Disease (if you have Celiac) or a book about gluten free living. For Celiac I recommend this one:











For gluten free living you could try this book:












I've heard good things about this one:













There are a lot of resources out there for you whatever category you fall into. You do have to be careful, and make sure that what you are reading is trustworthy. You'll find a list of links to professional websites who specialize in giving out good info about Celiac Disease on the right hand side of this blog.

5. Learn about cross contamination in your kitchen, in restaurants, and elsewhere.

6. If you are going to make your own bread, you need to decide if you are going to purchase a bread machine or a heavy-duty mixer. Reasons? It is impossible to knead gluten free dough. It is the consistency of mashed potatos and sometimes muffin batter. I have heard good things about using a KitchenAid Hand Held Mixer for GF bread. You'll need to purchase either the 7 or 9 speed to have the sufficient motor power it takes to mix and knead your GF bread dough.

7. Purchase some good gluten free cookbooks. Bette Hagman books are a good start.

8. Sign up for some e-newsletters. About.com and Glutenfree.com have some good weekly ones that are very informative.

9. Experiment with different recipes. Use those recipe books you purchased or checked out at the library. Go online to various gluten free cooking websites. There are some good ones on the left hand side of this blog.

10. Join a support group in your area. Swap recipes, ideas, hints.

11. Learn about how to order at a restaurant.

12. Don't be ashamed of your diet. You are not the only one going gluten free. People are becoming more aware of gluten and becoming gluten free. Talk to your family and friends about it and let them know how they can help you. Cook them a gluten free meal sometime.

13. Don't give up! It's a lot of work at first, the learning curve is steep, but you can persevere!

14. Stay up-to-date on information. Always read food labels, since these do change without warning. Read your newsletters, scan articles in magazines and newspapers, ask questions and keep researching - but in a more relaxed manner than you did when you first started your new diet.

Hope all that helps. If I've left anything out, please let me know with a comment!

Sources:
Mayo Clinic
Celiac.com
Celiac.org
About.com

Encouraging Article For Parents

Check out this article aimed at parents with children who have been diagnosed with Celiac Disease from Boston Children's Hospital's website. It was very encouraging to read.

Myths About Celiac Disease

By Nancy Lapid, About.com

Updated: July 20, 2008

Unfortunately, many people get incorrect information about celiac disease from sources that are outdated or unreliable, and they end up believing some common celiac disease myths. Some of these myths appear below, along with popular misperceptions about the gluten-free diet. Follow the links for more information.

Myth: You can outgrow celiac disease.
Fact: You can't "outgrow" celiac disease -- even though doctors once thought you could. If you're an adult who "had celiac disease as a child," you still have it now, even if the obvious symptoms have gone away.

Myth: People with celiac disease are allergic to wheat.
Fact: Celiac disease is an autoimmune disorder, not an allergy. Celiac disease is often confused for an allergic illness because (like an allergy) it requires a foreign substance to trigger it.

Myth: People with celiac disease are always thin.
Fact: Although it was once thought that patients with celiac disease were always very thin, now doctors are realizing that patients with celiac disease are not necessarily underweight. Even overweight people can have celiac disease.

Myth: Gluten can be absorbed through the skin.
Fact: Gluten molecules are too large to be absorbed through the skin. If you're having a reaction to a personal care product (for example, a moisturizer or a sunscreen lotion) that contains gluten, you may be allergic to one or more of the ingredients.

Myth: Celiacs need to use gluten-free cosmetics.
Fact: Celiac disease is triggered by eating gluten, so skin-care products and cosmetics that contain gluten aren't a problem unless you swallow them. Toothpaste, lipsticks, lip balms, and any product that will be used on small children should be gluten-free.

Myth: You'll feel better as soon as you stop eating gluten.
Fact: The amount of time it takes to feel better after going gluten-free is different for every person. Some people feel the results right away, but others need weeks or months to feel results.

Myth: If you have celiac disease, all you need to worry about is avoiding gluten.
Fact: Even when they're completely gluten-free, people with celiac disease need to be concerned about their cholesterol levels, their vitamin status, and their weight. In addition, people with celiac disease need to be aware that a variety of symptoms and medical conditions can be related to celiac disease.

_Sources:

_{University of Maryland Center for Celiac Research}

_{Lab Tests Online}

_{Children’s Hospital Boston}

_{Green PHR, Cellier C. Medical Progress: Celiac Disease. The New England Journal of Medicine 2007;357:1731-1743.}

_{Dickey W, Kearney N. Overweight in celiac disease: prevalence, clinical characteristics, and effect of a gluten-free diet. American Journal of Gastroenterology 2006;101:2356-9.}

_{Green PHR, Stavropoulos SN, Panagi SG; et al. Characteristics of adult celiac disease in the USA: results of a national survey. American Journal of Gastroenterology 2001;96:126-131.}

_{Grzegorz Telega, MD; Tess Rivera Bennet, MD; Steven Werlin, MD Emerging new clinical patterns in the presentation of celiac disease. Archives of Pediatric and Adolescent Medicine 2008;162:164-168.}

_{American Celiac Disease Alliance}

_{The University of Chicago Celiac Disease Center}