Gluten is a substance found in wheat, rye, and barley and it gives baked goods and breads their texture. It is a sticky, gooey substance that is most often recognized when making bread dough. Gluten causes intestinal distress and other symptoms for people who have an allergy to gluten or who suffer from celiac disease.
Although celiac sufferers are not allergic to oats, they are often advised to avoid them because of their potential cross-contamination with wheat, barley, or rye. Gluten can be toxic to people suffering with celiac disease.
Understanding Celiac Disease
Celiac disease affects three million Americans and it is considered an auto-immune disease.It is an inflammatory condition of the small intestine. It primarily affects and attacks the small intestine and causes abdominal discomfort and even severe pain. The main symptoms of celiac disease are:
- gastroinestinal distress or pain
- diarrhea
- weight loss
- fatigue
- headaches
People with celiac disease must avoid gluten 100% of the time and that requires a more restrictive diet that has zero tolerance for the addition of gluten. As little as an eight of a teaspoon of gluten can trigger symptoms in celiac patients.
What are Gluten Allergies?
Gluten intolerance or gluten allergies are different. This is simply an allergic reaction to gluten. Although it may present with some of the same symptoms such as abdominal pain or diarrhea, it is different. Only a doctor should make a diagnosis and determine the best course of action for each specific individual.
Diagnosing Celiac Disease
Diagnosis of celiac disease takes time and patience. There are several ways doctors will test for the disease and make a definitive diagnosis, including:
- evaluating patient history and symptoms
- blood tests to search for specific antibodies
- intestinal biopsy (gold standard for diagnosis)
- tissue sample interpretations
- ongoing clinical evaluation
Living with Gluten Allergies or Celiac Disease
Celiac disease has no known cure and the only effective treatment today is a gluten-free diet. Since gluten-free diets also restrict some important vitamins and minerals, it's important to work with a qualified dietitian to determine how to compensate for those losses.
For example, celiac patients are often deficient in vitamin D, vitamin B, iron, and calcium. Since some vitamin supplements contain gluten, it's important to consult with a dietitian, pharmacist or doctor before taking vitamins. Always read labels of vitamins and supplements to ensure they do not contain gluten.
Although celiac disease can be alarming and frightening, attention to diet makes it possible to manage the disease. It takes a lifelong commitment to label reading and healthy nutrition which also leads to a healthier life overall.
It's essential to manage celiac disease as much as possible since it can lead to other diseases. Routine follow-up with a doctor and a proper diet will help keep it under control.
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Rhonda Day - With over 25 years of experience in the Corporate world with responsibility for creation of business plans, mission statements, marketing ...
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