celiac disease

Food for Life – Celiac disease

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Of all the living organisms that God has created, none rank in the scale of value with him anywhere near to man. And if human beings would become intelligent in regard to their own bodies, and understand their relation to life and health, and regulate their habits of eating, of dressing, of working and resting, their lives would be prolonged in health and happiness.” The Health Reformer, June 1, 1873.

This is especially true of people who have a gluten intolerance or Celiac disease. “Better awareness of ‘non-classical’ disease and improved screening tests suggest that the prevalence of celiac disease is underestimated in most populations. It is surprisingly common (1 of 250 people in the United States are positive for celiac disease antibody), where overt disease in the United States is uncommon.” C. Robert Dahl, M.D., “Celiac Disease: The Great Mimic,” Presentation at the 23rd Annual CSA Conference, September 2000, Lifeline, Spring 2001.

Celiac disease may present in many varied ways and relate to the damage done to the lining of the intestine. Symptoms can include: recurring abdominal pain and bloating, chronic diarrhea, excessive rectal gas, weight loss, mouth sores, fatigue, iron deficiency anemia, swelling, fluid in the abdomen, behavior changes, mood disorders, growth retardation, or with few or no apparent symptoms at all. It has been noted that the longer the person is exposed to gluten, the greater the risk of other autoimmunity developing in other organ systems.

The treatment is related to diet, and involves a diet as close to an absolute gluten-free diet that can be achieved for life. Another important treatment is initial avoidance of dairy products and replacement of nutritional deficiencies that may result from a diseased intestine. Most people will see improvement within two weeks after removal of gluten from the diet. Others may take longer. Gluten is found in wheat, barley, rye, and, to a lesser extent, oats.

If you suffer from any of the symptoms mentioned and have just endured them, you might try putting yourself on a gluten free diet, and definitely consult your health care professional for diagnosis of your symptoms. This year at camp meeting a gluten free alternative was available at each meal. Following are some of the gluten free options that were provided. Please note that these recipes may be enjoyed by the entire family.

Food Page – Gluten Free

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What is gluten? Most people can easily go through life never knowing—or caring—about gluten. For those who can’t eat it, however, it is foremost in their minds. But just what is it? From a technical standpoint, gluten is actually a storage protein of wheat. Other grains have proteins that chemically resemble gluten. That’s why all of these grains—wheat, barley, rye, spelt, kamut, triticale—are on the “do not eat” list for gluten-free persons.

There are several reasons why some individuals cannot eat gluten. Celiac disease is an autoimmune disorder that affects the digestive process of the small intestine. When a person who has celiac disease consumes gluten, his/her immune system responds by attacking the small intestine and inhibiting the absorption of important nutrients into the body. Food allergies and intolerance of gluten compromise the quality of life for 10 to 15 percent of Americans who experience subtle reactions, such as nasal congestion, a feeling of fatigue, rashes, achy joints, and a host of other maladies that are as easily associated with other ailments as with food intolerance. Some people avoid gluten for other reasons. For example, part of the treatment for various autoimmune conditions such as multiple sclerosis, rheumatoid arthritis, and lupus may include a gluten-free diet.

There was a time, when learning that you had sensitivity to wheat or gluten, meant a lifetime of dry, tasteless baked goods that crumbled in your hands and often weren’t worth the effort you put in to make them. Not anymore!

You shouldn’t feel embarrassed by your need to be gluten-free and there’s no need to apologize. There are many foods you can enjoy, so embrace your gluten-free life!

Whether hosting a dinner party or just making a weeknight dinner for two, plan menus that fit with using fresh produce and gluten-free grains, such as risotto, quinoa and rice. If you or one of the people you’ll be cooking for must avoid gluten, the good news is that it’s easier than you might think. Foods in their simplest and freshest forms tend to be gluten-free. For example, simple roasted vegetables, cooked with olive oil, salt and desired seasonings, are a great dish, pretty on the plate, delicious and naturally gluten-free.

More businesses are providing gluten-free products. Gluten-free flours, such as teff and rice flour, can be found at many supermarkets! Read food labels and keep in mind that while “gluten-free” means there’s no wheat, items listed as “wheat-free” aren’t necessarily gluten-free. Look on the ingredient list for rye, barley, malt, malt syrup, malt extract, and malt vinegar, all of which can contain gluten. Bottom line: If you have celiac disease, wheat allergies, or gluten intolerance, consider gluten-free products.