Why Go Gluten Free?
The Right Diet Can Control Celiac Disease ~ by Kristy
Erickson
Taste For Life Magazine, March 2006
Chances are you're already careful about what you eat. (You did,
after all, pick up Taste For Life!) But can you imagine having to
scrutinize every single label, which may or may not be accurate, for ingredients
that contain hidden gluten? For more then 1.5 million Americans with celiac
disease, choosing the right foods cn be a guessing game that may ultimately
wreak havoc with the digestive system. While there's no known cure for celiac
disease, it can be controlled by adhering to a gluten-free diet.
What is Celiac Disease?
A lifelong autoimmune intestinal disorder, celiac disease is
genetic and may affect several family members. It's also fairly common - in
fact, it's a prevalent as hereditary high cholesterol. When people with this
disease eat foods or use products that contain gluten (a protein found in wheat
and related grains), their immune systems respond by treating this substance
like a foreign invader, damaging the lining of the small intestine. This damage
interferes with the absorption of nutrients, so the person becomes malnourished,
despite an adequate diet.
Some people with celiac disease live symptom free, while others
may experience a variety of symptoms. Celiac disease can appear at any time in a
person's life, though it's sometimes triggered initially by pregnancy or
childbirth, severe emotional stress, or even surgery. Since the symptoms are
extremely varied and a number of bodily systems may be affected, it's tough to
identify celiac disease - especially since it often mimics other intestinal
disorders, such as irritable bowel syndrome, gastric ulcers, and anemia.
The classic symptoms include chronic diarrhea and/or
constipation, abdominal pain, gas, bloating, and weakness. The lining of the
gastrointestinal tract may become so damaged that large milecules escape,
causing problems associated with leaky gut syndrome, including allergies, a
taxed liver, and more. Arthritis, depression, brain fog, and fibromyalgia are
less common symptoms.
An Accurate Diagnosis
Since its symptoms are so diverse, celiac disease is frequently
misdiagnosed or undiagnosed. Recent studies show that this disease affects about
one in every 100 people, and 97 percent of them are undiagnosed. In the U.S., it
takes an average of nine years - which, according to experts, is about eight
years too long - for a diagnosis. "Symptoms tend to be dismissed by
physicians as psychosomatic or attributed to a number of other conditions,"
says Cynthia Kupper, RD, CD, executive director of the Gluten Intolerance Group.
The most at-risk individuals include those with a family history
of celiac disease, anyone with Type 1 diabetes, people with multiple endocrine
disorders (diabetes, thyroid, and Addison's diseases), both women and men with
fertility problems, and people with other autoimmune disorders (lupus,
rheumatoid arthritis, and Sjogren's syndrome). "Be persistent in asking for
screening blood tests, especially if you fit in one of the at-risk categories or
present with symptoms suggestive of celiac disease," recommends Kupper.
What to Avoid
For people with celiac disease, gluten will damage the small
intestine each time it's ingested, so going gluten free is a permanent lifestyle
change. Avoid any products containing barley, oats, rye or wheat.
Reading labels carefully is crucial. It's important to watch for
"hidden" sources of gluten, such as hydrolyzed vegetable protein,
textures vegetable protein, and hydrolyzed plant protein. Also look for all
derivatives of wheat, rye, oats, and barley, including malt, modified food
starch, grain vinegars, some soy sauces, plus binders and fillers found in many
foods and even medications and seasonings.
What Can You Eat?
"Eating gluten free need not mean the end of dining out,
travel, or dining with friends," says Kupper. "It does, however, take
some preplanning. Stay focused on what you can eat, learn to modify meals that
you already enjoy, and incorporate gluten-free special products into your
diet."
Enjoy goods made from corn, beans, rice, potatoes, and special
grains and seeds. Quinoa, buckwheat, amaranth, teff, Montina, sorghum, and
millet are safe choices. Look for unprocessed meats, poultry, eggs, and fish.
Some dairy products (milk, cheese, and plain yogurt) may be okay. However, about
half the people with celiac disease are also lactose intolerant at the time of
diagnosis. After sticking to a gluten-free diet and allowing the intestinal
lining to heal, you may be able to tolerate dairy products.
For most people, going gluten free will stop symptoms, heal
intestinal damage, and prevent further damage. Check out your favorite natural
products store for gluten-free breads, soups, and spices.
Natural Health Hut
