Celiac Disease Foods & Diet

Celiac disease, also known as celiac sprue or nontropical sprue, is a disorder that affects about one out of every 133 people in the United States and Canada. The problem is caused by gliadin, one of the proteins collectively known as gluten, found in these grains. This protein interferes with the absorption of many nutrients and damages to the lining of the gut.

Children with the disease are usually plagued with symptoms such as stomach upsets, diarrhea, abdominal cramps, bloating, mouth sores, and an increased susceptibility to infection. Their stool is pale and foul-smelling, and it floats to the top of the toilet bowl, indicating a high fat content. The child’s growth may be stunted; some children develop anemia and skin problems, especially dermatitis. Diagnosis is confirmed through an intestinal biopsy or through blood tests.

QUICK TIP:
-Read labels on nonfood items
-Scan the ingredient lists on packages of supplements, medications, and body lotions for wheat, wheat proteins, and wheat products.
-People who develop celiac disease later in life may have had a mild or symptomless form of the disease in childhood. In unusual cases, adults with no prior history of gluten sensitivity develop the condition after surgery on the digestive tract.
-Once the disease has been identified, patients are advised to permanently eliminate any foods that contain gluten from their diet. Luckily, gluten-free diets have become more popular in the past decade.

Nutrition Connection
These recommendations can help make living with celiac disease a little easier:
-Be a gluten sleuth. Many everyday foods contain gluten: breads, cakes, rolls, muffins, baking mixes, pasta, sausages bound with bread crumbs, foods coated with batter, sauces and gravies, soups thickened with wheat flour, and most breakfast cereals, as well as some candies, ice creams, and puddings. Many baby foods are thickened with gluten, although most commercial first-stage foods are gluten-free.
-Don’t deprive yourself. The market has responded to a demand for gluten-free items, so people with Celiac disease can enjoy pastas and breads, such as rice pasta and baked goods made with corn, rice, potato, or soy flours.
-Prepare most foods at home. In general, it’s best to cook at home to ensure a healthy diet without risking exposure to gluten.
-Always read labels on packaged foods. Avoid ingredients such as flour-based binders and fillers and modified starch. Be suspicious of any label that specifies “other flours” because they are likely to include at least some wheat derivatives. Beer is made from barley and should be avoided, along with malted drinks.

Beyond the Diet
Note that gluten can appear in products besides foods and may affect your health. For example, medications and vitamins may use gluten as a binding agent. At church, check with your pastor about gluten-free communion wafers.