Celiac & Gluten
New England Journal of Medicine Review Article by Dr. Green and Dr. Cellier passed on to me by the Suffolk County Celiac organization
Celiac Disease is one of the most common and most underdiagnosed auto-immune conditions in this country today; with about 1 in 133 people affected in the US alone. Celiac disease is a an autoimmune disorder, not a food allergy. Celiac disease is an inflammatory condition of the small intestine, induced by gluten. Celiac disease causes damage to the small intestine, which can lead to malabsorption of nutrients. A genetic intolerance to gluten, a protein found in wheat, rye and barley, triggers this destructive reaction of the immune system. Other terms for celiac disease include gluten sensitive enteropathy and non-tropical sprue. A wheat allergy, wheat intolerance, and gluten intolerance are all different than celiac disease -- but -- people with any of the four can benefit from a gluten free diet.
Most people with celiac disease have few symptoms and may be misdiagnosised with intestinal disorders such as irritable bowel syndrome. While some patients with celiac disease are truly asymptomatic or have symptoms related to an associated autoimmune problem. Any which way celiac disease is serious and one cannot 'cheat' and expect to get healthy. Eating even small amounts of gluten results in damage to the small intestine --and remember there may or may not be any repercussionary symptoms -- and you are still at risk for resulting problems.
Simply put -- DON'T EAT GLUTEN IF YOU HAVE CELIAC DISEASE.
A gluten-free diet should not be started until all diagnostic tests are completed, as the withdrawal of gluten can change test results. The recommendation by physicians, nutritionists, naturopaths and osteopaths to try a gluten-free diet as a trial of therapy for gastrointestinal symptoms, without biopsy confirmation of the diagnosis, should be discouraged.
With celiac, and for most folks, make sure your diet includes foods in which you can consume your vitamins, minerals, and protein.
Key Nutrients Needed
- Fiber
- B Complex Vitamins
- Iron
Let the the Benevolent Kitchen join your journey
The Benevolent baker can help you feel comfortable getting adventurous with grains -- and believing that gluten free does not mean just limitations but an unexpected opportunity to eat foods you might have otherwise ignored.
A good medical site is the Celiac Disease Center at Columbia University
The Benevolent Baker is -not- responsible for the information on external sites; nor is the Benevolent Baker associated with any of the sites in the above links. All information on this site is for referential use only and is not mean to act as a replacement for trained medical involvement.
