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• A child that has sores or blisters visible on large areas of the body should be checked for celiac disease.
• A report that was put out in the British medical journal The Lancet alluded to a potential connection between celiac disease and epilepsy. It has been hypothesized that this could be linked to the possibility that endorphin-like particles could be created from wheat gluten. This possibly could affect brain metabolism. Another plausibility could be that celiac disease increases intestinal permeability. This could then permit the absorption of agents that could affect brain chemistry.
• Any child that is does not appear to be growing and be healthy may have celiac disease. Not everyone that has celiac disease has the same symptoms. Irritability, fatigue, and/or changes in behavior could be noticeable. The digestive ailments may not always be easily recognizable.
• Hypoprothrombinemia (a deficiency of clotting factors in the blood) can occur if there is not enough vitamin K in the diet of an individual with celiac disease. The "friendly" bacteria in the intestines can produce vitamin K. A person can also get vitamin K from certain foods such as leafy greens, alfalfa, tomatoes, strawberries, whole grains, and yogurt. A healthy source of bacteria that can help to restore the intestinal flora required for vitamin K production can be found in yogurt and acidophilus.
• If the patient may be suspected of having celiac disease, the physician will usually suggest that an intestinal biopsy be done for verification.
• It will not be easy to start a gluten-free diet because gluten can be present in so many foods, even grains, pasta, cereals, and processed foods. Individuals with celiac disease can take heart in knowing that they will be able to eat a varied, well-balanced diet. There are breads and pastas that are made from potato, rice, soy, or bean flour as alternatives. These products can be readily obtained from health food stores and specialty food companies, as well as product information and cookbooks.
• Martin F. Kagnoff, M.D., of the University of California of San Diego, has suggested that heredity may play a part in the onset of celiac disease. He also indicated that even though an individual may have celiac disease as a child, this may go away when the child enters adolescence. However, it could appear again later in life when an adult is 30 to 40 years old. Triggers to celiac disease could be emotional stress, physical trauma, viral infections, pregnancy, or surgery.
• Milk and milk products may need to be eliminated from the diet of a person who has celiac disease because of a secondary lactose insufficiency.
• Schizophrenia has been seen more frequently in individuals with celiac disease.
• There have been studies conducted that inform individuals with celiac disease that they can eat oats safely. However, the problem is that oats are often included in processing with other grains, so it may be difficult to assess whether or not oats are totally gluten free. An individual will need to be in close contact with their physician or dietitian and follow their recommendations to the letter.
• You can contact the Celiac Disease Foundation for some excellent information and support.

• Chewing your food before you swallow will allow the nutrients to be taken in by the body.
• For children showing any signs of Celiac take gluten out of his/her diet.
• Important to have foods with vitamin b, iron, and fiber. Foods to eat are rice bran, nuts, sunflower seeds, raisins, figs, strawberries, black berries, and raspberries, and lots of vegetables.
• Only use supplements wheat-free, yeast-free, and hypoallergenic.
• Stay away from chocolate, salad dressing in a bottle, processed foods, dairy products, sugary foods, and bouillon cubes.
• Stay away from foods with gluten such as rye, barley, oats, and wheat. Use wheat flour instead of soy flour, rice, potato, and cornmeal.