May is Celiac Awareness Month!

Going gluten free appears to be the latest fad for many people and celebrities alike however there is a lot of misinformation surrounding gluten free and the reasons to give it a try.  As May is Celiac Awareness Month, this article serves to answer the most common questions about celiac and gluten issues in regards to health and disease.  Not all people who have a problem with gluten containing foods have celiac’s disease so keep reading to learn more.

1.       Celiac is the inherited autoimmune disease that causes damage and destruction to the small intestines when gluten containing foods are eaten.  This damage causes a lot of malabsorption of vitamins and minerals leading to symptoms and long term health issues.  Currently, being 100% gluten free is the treatment to eliminate the symptoms and heal the intestines.

2.       It is estimated that 1 in 100 (give or take) people have celiac disease.  It is strongly associated with other endocrine conditions such as thyroid disease, type 1 diabetes, bone problems, skin problems, iron deficient anemia, growth problems, delayed-puberty, neurological complaints, infertility and miscarriage, and more.  Celiac is not just a disease of the intestines therefore some people do not have intestinal complaints.

3.     Testing for celiac is controversial and confusing – there are blood tests such as the tissue transglutaminase(tTG) or anti-endomysial antibody test (EMA) however false negatives are common.  Many doctors want an intestinal biopsy to determine if the intestinal cells are inflamed and damaged however those who are already gluten free will have to eat gluten again daily for several weeks to months in order for the damage to return on the biopsy results.  As celiac is genetic, the HLA-DQ2 and DQ8 gene tests can be ordered to see IF someone has the risk.  Having the gene does not mean celiac is positive (just like having the breast cancer gene does not mean someone develops breast cancer).  Talk with your health care provider about this.

4.        Diagnosis at a young age is critical.  The University of Chicago, Celiac Disease Center reports, “children who are diagnosed between the ages of 4 and 12 have a 17% risk; from 12-20 years of age the risk goes up to 27% and an individual diagnosed above the age of 20 has a 34% chance of developing another autoimmune disorder.”  It is estimated that some 3 million Americans have celiac disease but 97% are undiagnosed.

5.       A new category, commonly called ‘non-celiac gluten sensitivity’ or gluten intolerance is not an autoimmune disease causing intestinal damage however these people still have an unfavorable response when they eat gluten containing foods.  Therefore their celiac testing may be negative however a gluten free diet eliminates many of their symptoms.

If you suspect that gluten containing foods are causing your symptoms, or if you look back at your family history and several of the conditions overlap with the ones listed above, talk with your doctor about getting tested for celiac disease.  Do this first before considering a gluten free diet as you may feel better but will have to eat gluten foods again for the celiac testing.  If you are considering a gluten free diet, please consult an expert such as a dietician, nutritionist, or Naturopathic Physician and take advantage of the incredible online celiac/gluten-free websites and books to increase your awareness and education about making the switch while continuing to maintain a healthy, balanced diet.  Gluten free donuts or cookies do not make them any healthier!  It just makes them gluten-free.

 

Read more at the women's health website, Empowher!

References:

1.       Philip, R., Patidar, P, Saran, S., Agarwal, P., Arya, T., and Gupta, K.  (2012).  Endocrine manifestations of celiac disease.  Indian J Endocrinol Metab. 16(Suppl 2): S506–S508.

2.       University of Chicago, Celiac Disease Center.  (2013).  Fact sheets.  Retrieved from http://www.cureceliacdisease.org/living-with-celiac/guide/fact-sheets

Gluten Free for Thanksgiving

The holiday season is in full force and on Thursday Americans will be giving thanks for what they have (or in some cases – don’t have) and enjoying good food with good friends and family.  For some, big holiday dinners can pose a challenge, especially when it comes to food allergies and food intolerances.

Thanksgiving meals are traditionally full of gluten as it can be in the turkey (oddly), the stuffy, rolls, and dessert however there are so many resources available for an amazing gluten-free (GF) experience that one should not feel deprived.

First, go to the web. There are some great websites dedicated entirely to a GF meal.  After a quick search, you will have thousands of recipes at your fingertips.  Remember, even if you have not been diagnosed with Celiac disease, the same foods apply therefore you could type ‘celiac’ into the search engine and find what you are looking for.  There are also several yummy cook books available to meet everyone’s intolerant or allergy needs.

Second, talk with your grocery store.  So many stores now-a-days have gluten free options and cater to those with food allergies and food intolerances.  My local New Seasons, Whole Foods and Trader Joe’s showcase ingredients and recipes in order to meet everyone’s needs.  Many companies have online websites allowing you to purchase directly and have shipped to your doorstop the rolls, bread, desserts, pie crust and more.

Third, remember that you are definitely not going to starve.  Unless a gluten containing ingredient is added to the food, meat, most dairy products, vegetables, beans, lentils, fruit, squash, potatoes, sweet potatoes, rice, nuts and seeds are inherently gluten-free.  Substitution will be your best friend and reading labels (as usual) will be key.  Consider flours such as almond, coconut, rice, millet, quinoa, buckwheat, and corn when making meals.  There are several GF stuffing options available plus (as stated above) the mashed potato and sweet potato/yam dishes are delicious.  Don’t forget salads, cranberry and rice dishes as well.

Fourth, talk to your host or educate your guests.  Obviously not all family and friends understand intolerances or allergies with many ignorantly rolling their eyes or questioning whether it’s a ‘fad.’  If you are hosting the party then it will be much easier to know exactly what foods are GF.  If you are joining a party, talk with the host about your options and volunteer to bring a few side dishes and a dessert you know for certain you will enjoy.

Fifth, be prepared ‘just in case.’  How many times has someone sworn the food was GF only to find out later…it was not.  This can leave you with symptoms of intestinal distress, fatigue, skin breakouts, headache, hormone changes, insomnia, feeling sick and more.  Remember to be prepared just in case you come in contact with your allergen.  Take probiotics (if you don’t already) as they are the good gut bacteria that help improve the health of your intestines and reduce inflammation.  Consider starting these the week before and continue them even after the meal.  There are several digestive enzymes on the market geared towards helping the body to break down gluten if accidental ingestion occurs.  These are not ‘magic’ pills but they may help lessen the symptoms if taken either during or just after exposure.

As it is the season for holiday dinners, gatherings and parties, these suggestions can be used through the rest of the year when planning out your events.  Remember that you are not alone – there are so many great resources full of incredible free information in order to make your season a healthy one.

Resources (no affiliation – we know there are many other wonderful sites out there too, this is a start.):

1.       Living Without magazine.  www.livingwithout.com

2.       Gluten Free Living magazine. www.glutenfreeliving.com

3.       Celiac information. www.celiac.com

4.       Gluten Free Girl and the Chef.  www.glutenfreegirl.com

5.       Elizabeth Hasselbeck’s GF website.  www.elizabethhasselbeck.com