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Conquer effects of celiac disease with smart diet
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Published: August 31, 2008
Celiac disease — a genetically inherited digestive and autoimmune disease — affects an estimated 2 million people in the U.S. It is the only autoimmune disease of which the trigger is known. That trigger is dietary.
An autoimmune disorder, by definition, is a condition that occurs when the immune system mistakenly attacks and destroys healthy body tissue. There are more than 80 different autoimmune disorders. Examples of other autoimmune disorders include type 1 diabetes, lupus, multiple sclerosis and rheumatoid arthritis.
In the case of celiac disease, the dietary trigger is the consumption of foods with wheat, rye or barley (in particular, the proteins in these grains called prolamins). These grains are in most mainstream types of spaghetti, bread, cereal, crackers, flour, beer, imitation fish, seasoned chips, soups, soy sauce, french fries, communion wafers, cookies, pizza crust and more. There are many obvious sources of prolamins, while others may be more hidden such as in vitamins, medicines, envelope adhesive and condiments.
On a side note, the word "gluten" is generally used to identify the prolamins in wheat, barley, rye and triticale (a cross between wheat and rye), even though the gluten protein itself is only found in wheat.
When the gluten source is from an unsafe grain, it must be avoided by those with celiac disease.
In the case of celiac disease, when a person eats a food containing gluten, an immune response is triggered which in turn damages the lining of the small intestine. This damages the integrity of the intestine, thus interfering with proper nutrient absorption. Side effects can include — but are not limited to — malnourishment, weight changes, diarrhea, constipation, gassiness, fatigue, iron-deficiency anemia, infertility/miscarriage, muscle cramps, osteoporosis, itchy rash and possibly even lymphoma (cancer of the lymph tissue).
On the positive side, if a people are able to identify that they have celiac disease (with lab tests from a doctor's office) rather than another digestive condition such as irritable bowel syndrome, the solution is simple. Living a life on a gluten-free diet will allow the intestine to heal and side effects to subside.
Luckily, more food manufacturers are offering gluten-free food items in local stores. Whereas, it used to be necessary to grocery shop at natural markets or online to find these products, it is now a lot easier.
Some sources advise you to avoid oats on a gluten-free diet. Oats may affect some people with celiac disease. Research shows that individuals with celiac disease can usually include up to ½ cup of dry, whole grain, rolled oats or ¼ cup of dry, steel cut oats per day if the oats are listed as gluten-free oats. If the oats are not identified as gluten-free, there is a high likelihood that they have been contaminated by other grains during processing. For example, regular Quaker oats are not gluten free.
If you have celiac disease or if you have a wheat allergy and choose to simply follow the gluten free diet, listed below are some suggestions to ensure that you still consume enough grains. Always remember to check food labels, though. Remember, it is never a good idea to eliminate all carbohydrates from your diet out of fear of celiac symptoms. Your body needs to have enough carbohydrates to function properly and prevent other diseases.
Recommended foods/use of safe grains: plain brown rice, plain enriched white rice, plain basmati or jasmine rice, rice cakes (check the label), rice crackers (check the label), plain rice noodles, corn tortillas, taco shells, unseasoned corn tortilla chips, grits, plain popcorn, polenta, quinoa, buckwheat and millet.
For a list of all the safe grains, specific examples of gluten free products and other helpful Web sites, visit www.juliewhittingtonrd.com.
With proper planning and grocery shopping, the individual with celiac disease can master the gluten-free diet and achieve better gastrointestinal health. It may take time to do so, but working with your doctor and a registered dietitian will be your best path.
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