GLUTEN FREE-Celiac Disease

By now, you have probably heard and/or seen these two words on television or in advertisements: “gluten free.”  We are bombarded with advertising about everything that is gluten free.  I have known about these two words for approximately 17 years.  I first discovered this big bad word, gluten, when my cousin was also diagnosed with celiac disease a few years prior to my diagnosis in December of 2000.

You can be diagnosed via a blood test called the TTG Antibody Test. If that test is positive–that is, if the results are abnormal or elevated—then you should also have a procedure described as an upper endoscopy performed to officially diagnose this disease.  The upper endoscopy consists of a scope that is inserted down your throat; you are sedated of course, so you do not feel anything.  This allows the doctor to obtain a sample of your small intestine to be biopsied to verify the celiac disease diagnosis.

Gluten is found in grains such as wheat, barley and rye which makes gluten in a plethora of different foods.  The advertising community is now inundating us with “GLUTEN FREE” packaging.  For example, Rice Chex & Corn Chex cereals are gluten free, hence the names rice and corn.  The packaging is now marked with very large lettering stating that they are GLUTEN FREE – SEE BELOW.  I guess that is good marketing!!

In general, you need to avoid the following foods or drinks:  beer, bread, cake, pie, some candy, some cereal, communion wafers, cookies, crackers, croutons, gravies, imitation seafood, matzo, pastas, processed luncheon meats, salad dressings, sauces, including soy sauce, seasoned rice mixes, seasoned snack foods, such as potato and tortilla chips, self-basting poultry, soups and soup bases and vegetables in sauce, unless any of these are labeled as GLUTEN-FREE.  Just be DILIGENT and always check under the INGREDIENTS to see if the first ingredient is wheat, barley or rye.  If the first ingredient is corn, rice or other gluten-free grain, YOU ARE SAFE.

If you accidentally eat a product that contains gluten, you may experience abdominal pain, diarrhea, etc. There are some people who experience no signs or symptoms after eating gluten, but this doesn't mean it's not damaging their small intestines. Even trace amounts of gluten in your diet may be damaging, whether or not they cause symptoms.  In some cases, if left untreated, people with celiac disease can develop other autoimmune diseases, osteoporosis, thyroid disease and cancer.

One of the risks with celiac disease is that your body is not absorbing nutrients from the food you consume.   If you have celiac disease and follow a gluten-free diet, you may have lower levels of certain vitamins and nutrients.  Ask your dietitian to review your diet to see that you're getting enough of these key nutrients: iron, calcium, fiber, thiamin, riboflavin, niacin and folate.

Some people have what is called non-celiac gluten sensitivity. People with non-celiac gluten sensitivity may benefit from a gluten-free diet-it is just trial and error for them.