What is Celiac Disease?
Celiac disease is an autoimmune digestive disease that results in damage to the small intestine. The reaction to ingesting gluten causes the body’s own immune system to damage the villi of the small intestine. Many people suffer from this disease and it is often misdiagnosed. Undiagnosed celiac disease has been correlated with the later development of long-term health conditions. For more information, please see information from the biggest research center on Celiac Disease which is at the University of Maryland http://www.celiaccenter.org/. Many additional resources in "The Guide to a Gluten-Free Diet".
What are the Symptoms of Celiac Disease?
Abdominal pain
Amenorrhea (no menstrual periods)
Anemia
Apthous ulcers (canker sores)
Behavioral changes
Bloating
Bone or joint pain
Chronic diarrhea
Constipation
Delayed growth
Dermatitis herpetiformis
Failure to thrive in infants
Fatigue
Infertility
Lactose intolerance
Loss of enamel on teeth
Migraines
Some people think if they don’t have a digestive disorder or discomfort then they surely couldn’t be sensitive to gluten. However, many times there may also be no symptoms at all. Or, the symptoms may seem unrelated such as thyroid conditions or joint pain.
Do I have to avoid gluten if I don’t have Celiac Disease?
Maybe. Sometimes even though the traditional testing for Celiac disease shows up negative, a person may still have gluten sensitivity. In fact, if you have any of the following conditions, a gluten-free trial is recommended to see if you have improvements.
ADD/ADHD
Irritable bowel
Autism
Infertility
Autoimmune Disorders
Iron deficiency
Asthma
Anemia
Cancer
Gastroesophageal reflux
Cerebellar ataxia
Crohn’s Disease
Graves’ disease
Children with learning disabilities
Hashimoto’s disease
Headaches
Chronic liver disease
Insulin-dependent diabetes
Migraines
Depression
Obesity
Diabetics
Osteoporosis
Peripheral neuropathy
Seizures
and more...too many to list.
Where is gluten Found?
Gluten is found in wheat, rye, barley and sometimes oats. Also, semolina, spelt, triticale, bulgur, couscous, durum, einkorn. Gluten can be hidden in many foods and may not be labeled “Gluten” or “Wheat” on the label. Calling manufacturers is the surest way to determine if in fact a product is gluten-free.
What foods don’t have gluten?
Foods that are gluten-free by nature are plain meat, fish, chicken or turkey, legumes, fruits and vegetables, fats and oils, as well as most dairy foods.
Having a gluten-free lifestyle is something that initially will take a lot of dedication, education, and patience. Although the transition may be overwhelming at first, over time it will become second nature to you and you will recognize which foods are safe and which foods to avoid. Joining a local support group is encouraged. A Michigan group is the Tri-County Celiac Support Group www.tccsg.com
Wednesday, October 17, 2007
Eat Healthy and Gluten-Free
Samples!!
7:00-9:00pm
With Sheryl Shenefelt, CN - Co-Author of the NEW BOOK "The Guide to a Gluten-Free Diet," with Dr. David Brownstein, M.D.
Location: Center for Holistic Medicine, West Bloomfield, MI
RSVP: 248-851-1600
Learn more about enzymes to help digest gluten
For more information on Celiac disease, non-celiac gluten sensitivity, as well as shopping tips, eating tips, recipes and other resources for a gluten-free diet please see the NEW BOOK "The Guide to a Gluten-Free Diet," by Dr. David Brownstein, M.D. and Sheryl Shenefelt, C.N.
October is National Celiac Awareness Month |
