FAQ's

5/21/2013

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So let's discuss those burning questions you might have...

What is Celiac Disease? 
It is a digestive disorder and is autoimmune in nature.  It is triggered by the consumption of the protein, Gluten.  When Gluten is ingested by those with Celiac Disease the body reacts with an allergy response.  The body's immune system kicks in and goes to the small intestine to basically fight the Gluten.  This results in internal swelling (the inflammatory response), as well as, damage to the inner surface of the small intestine lining.  If further results in certain nutrients not being absorbed.  This disease occurs in those predisposed to an autoimmune disorder and can come out anytime from infancy through adulthood.  The only known treatment for Celiac is a lifelong Gluten-Free diet. 

What are the signs/symptoms a person might experience with Celiac Disease?
*Abdominal Pain &/or Cramping
*Bloating with or without Abdominal Distention
*Diarrhea
*Vitamin Deficiencies from the Malabsorption
*Fatigue
*Failure to Thrive in Children
*Weight loss in adults
* Infertility
*Anemia
*Mouth Ulcers
*A degree of Lactose Intolerance
*Neurological Complications
*Some people with severe Celiac experience pale, loose, greasy stools.
*Continued Celiac can lead to: Adenocarcinoma (Small intestine cancer), Lymphoma of the Small Bowel, Ulcerative Jejunitis, and Stricturing of the Bowel.

Are there other disease processes Celiac is linked to?
Yes, including; IgA dificency, Dermatitis Herpaformis, Growth Failure, Puberty Delay, Recurrent Miscarriage, Infertility, Hyposplenism, Abnormal Liver Function Tests, Diabetes Mellitus Type 1, Autoimmune Thyroiditis, Primary Biliary Cirrhosis, & Microscopic Colitis.

How is Celiac Disease Diagnosed?
Usually your physician will order a plethora of blood tests, as well as, an upper endoscopy and colonoscopy.  If you are like me and also have Dermatitis Herpaformis, this is diagnosed with a skin puncture biopsy.  A DXA scan may be ordered as well due to some people with Celiac Disease also experiencing low bone mineral bone density.

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What is Gluten?

5/20/2013

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Gluten is a protein complex found in wheat, rye, barley, malt, spelt, kamut, and triticale.  Gluten is found in so very many foods, from traditional breads, beer, pies, pasta, cereals, cakes, pizza, cookies, to flour based gravies, deli meats, soy sauce, Vitamins, Imitation Crab Meat, Imitation Vanilla Extract, and even certain Jellos, toothpaste, and chocolates. Less widely known, it can be found in cosmetics and hair products. Over the past 50 years, Americans have become more reliant on Gluten and have increasing been taking more and more in. Our bodies were not made to take Gluten in at this amount/level and so we as a society have begun to see more adverse effects.

Gluten-Free diets in the last year sort of went through a "fad stage."  The long of the short on this is that a Gluten-Free diet should be avoided unless necessary to treat Celiac or Gluten Sensitivity.  Studies have shown that a Gluten-Free diet has helped with Autism symptoms.  For those that do not have any of the about diagnoses it is necessary to know that gluten does a lot for our food, it acts as a thickener, as a flavoring, and gives bread-like products their texture.  Try as they may they have been unable to find one product that does everything Gluten does and so replacing it in a food item results in a concoction of multiple items.  Things that are Gluten-Free tend to be more expensive and higher in calories, fat, and/or carbs.  I have found that as Gluten-Free becomes popular items become more available and as it becomes less they become harder to find.  Currently items are becoming more available again.

When you become Gluten-Free you become an expert at reading food labels.  It seems that the companies become more and more sneaky with hiding Gluten in their product labels.  Five years ago the FDA was supposed to be working on mandated Gluten-Free labeling; however it has not moved forward in any fashion. 

Things to watch out for:
  • Triticum vulgare (wheat)
  • Triticale (cross between wheat and rye)
  • Hordeum vulgare (barley)
  • Secale cereale (rye)
  • Triticum spelta (spelt)
  • Wheat protein/hydrolyzed wheat protein
  • Wheat starch/hydrolyzed wheat starch
  • Wheat flour/bread flour/bleached flour
  • Bulgur (a form of wheat)
  • Malt (made from barley)
  • Couscous (made from wheat)
  • Farina (made from wheat)
  • Pasta (made from wheat unless otherwise indicated)
  • Seitan (made from wheat gluten and commonly used in vegetarian meals)
  • Wheat or barley grass (will be cross contaminated)
  • Wheat germ oil or extract (will be cross contaminated)
Then there are the following ingredients that may include Gluten and require checking with the manufacturer to be sure:


  • Vegetable protein/hydrolyzed vegetable protein (can come from wheat, corn or soy)
  • Modified starch/modified food starch (can come from several sources, including wheat)
  • Natural flavor/natural flavoring (can come from barley)
  • Artificial flavor/artificial flavoring (can come from barley)
  • Caramel color (now considered a safe ingredient, but if you're in doubt, check with the manufacturer)
  • Modified food starch
  • Hydrolyzed plant protein/HPP
  • Hydrolyzed vegetable protein/HVP
  • Seasonings
  • Flavorings
  • Vegetable starch
  • Dextrin and Multidextrin (both sometimes made from wheat)
Lists provided from Jane Anderson, About.com guide


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