Gluten Free? Understanding Celiac Disease

I was recently asked to write an article for HealthUpdate on celiac disease. I do not have celiac disease, but am gluten intolerant and work with many clients who do have celiac disease. Over the past several years celiac has been on the rise. The only positive side is that mainstream companies, grocery stores and even programs (such as Dr. Oz) are bringing a higher level of awareness and ease to the disease.

Celiac disease is a life-long genetic autoimmune digestive disease that affects adults and children. It is triggered by the ingestion of gluten, a type of protein found in wheat, barley, rye and other derivatives. For people who have celiac disease, gluten creates an immune system reaction that causes damage to the villi of the small intestine. When this reaction happens the body cannot absorb nutrients properly, which can lead to a host of symptoms ranging from headaches, diarrhea, acid reflux, lactose intolerance, and abdominal pain and bloating to more significant signs of malnourishment manifested as weight loss, anemia, assorted autoimmune disorders, depression, joint pain and other malignancies. Damage can be done to the small bowel when there are no symptoms.

According to the National Foundation for Celiac Awareness (www.celiaccentral.org), 1 out of 133 people have celiac disease and nearly 3 million Americans are affected. Unfortunately 95% are undiagnosed. While there is no cure for celiac disease, it can be treated by following a gluten-free diet. Most people’s health is restored once they completely eliminate gluten from their diet.

Certain grains are allowed on a gluten-free diet and certain grains must be avoided.

Grains allowed*: Corn, rice, soy, potato, tapioca, beans, garfava, sorghum, quinoa, millet, buckwheat, teff, amaranth, arrowroot, montina, flax and nut flours.

Grains not allowed*: Wheat (Einkorn, Durum, Faro, Graham, Kamut, Semolina, Spelt), rye, Barley and Triticale

Foods/products that may contain gluten*:

Beers, ales, lager

Breading & coating mixes

Brown rice syrup

Communion wafers

Croutons

Dressings

Drugs & over the counter medications

Energy bars

Flour & cereals

Herbal supplements

Imitation bacon

Imitation seafood

Marinades

Nutritional supplements

Pastas

Processed luncheon meats

Sauces, gravies

Self-basting poultry

Soy sauce

Soup bases

StuffingThickeners

Vitamins & mineral supplements

Wheat free is not the same thing as gluten free.

Don’t start a gluten-free diet before getting tested for the antibodies to gluten because it will affect your test results.

Antibody tests are followed up by an endoscopy and biopsy.

When in doubt about an ingredient, leave it out.

When dining out always inform your server about gluten allergy before ordering.

photo: flickr