Celiac disease, also known as celiac sprue, nontropical sprue or gluten-sensitive enteropathy, is a genetically linked disease that damages the small intestine and interferes with absorption of nutrients from food. With celiac disease, you cannot tolerate gluten, which is a protein found in wheat, barley, rye and sometimes oats. The Celiac Sprue Association recommends purchasing certified gluten-free oats to reduce the risk of ingesting gluten. Newly diagnosed celiacs should wait until their health is restored before consuming oats.
Effects of Celiac Disease
If you have celiac disease, when you eat food containing gluten your immune system releases antibodies that damage or destroy the villi in the small intestine. Villi enable nutrients from food to be absorbed into the bloodstream. Without healthy villi, you will become malnourished, no matter how much food you consume. The destruction of your villi can lead to abdominal bloating and pain, chronic diarrhea, vomiting, constipation and weight loss. However, some people will only have subtle symptoms or are asymptomatic. Malnutrition over a long period of time can lead to anemia, osteoporosis, miscarriage, liver disease and other problems, according to the Celiac Sprue Association.
Treatment of Celiac Disease
A life-long avoidance of gluten is the only treatment for celiac disease. Following a gluten-free diet will stop symptoms, heal the small intestinal damage and prevent further damage. The National Digestive Diseases Information Clearinghouse states that it takes three to six months for children's intestines to heal, but adults can take years. However, improvement of symptoms should be seen within days of starting the diet. If your symptoms do not improve, it could be that small amounts of gluten are still being consumed. You should seek out a dietitian, a health care professional who specializes in nutrition. A dietitian can teach you how to read ingredient lists and identify foods that contain gluten.
Eating Gluten-Free
Starting a gluten-free diet can be overwhelming, so take it one step at a time. Omit the obvious foods from your diet that are made from wheat, rye, barley and oats. Some of these foods include cereal, breads, pasta, desserts and beer. Find substitutes for these foods that are made from the allowed grains, such as rice, corn, soy, potato, sorghum, quinoa and several others. Meat, fish, fruits and vegetables do not contain gluten. However, take caution if they have been seasoned or have food additives.
Nutrient-Rich Diet
When following a gluten-free diet, it's still important to make sure all nutrients are eaten in adequate amounts. There are a few nutrients that are usually provided by gluten-containing foods. Most whole wheat products are enriched with iron and B vitamins, such as thiamin, riboflavin and folic acid. Consume enriched rice, fortified cereals from allowed grains, dried beans and leafy greens to ensure adequate amounts of B vitamins. Beef, pork, poultry and dried beans are good sources of iron. Fiber consumption also decreases when consuming a gluten-free diet. To restore this nutrient eat flaxseed meal, brown rice, potatoes with the peel, nuts and seeds and fresh fruit with the peel.
Avoid Cross-Contamination
Cross-contamination is a serious issue for people following a gluten-free diet. Special precautions must be taken to ensure that gluten-free foods remain gluten-free during cooking, serving and storage. Be sure to clean all cooking surfaces and utensils before cooking gluten-free foods. Use separate utensils, cutting boards, toasters and pots during the preparation process. Gluten-free foods should always be cooked before gluten-containing food and in a separate pan. Food should be stored in separate containers and above gluten-containing foods. Remember to use separate containers of spreadable foods (peanut butter, mayonnaise, margarine, jelly, etc.). Crumbs from gluten-containing bread products can contaminate the jars.
A Positive Future
Although celiac disease can seem overwhelming at first, there continue to be more options and improvements in the gluten-free diet. Food manufacturers are continuing to work on the taste and texture of products. With the growing number of people being diagnosed, many restaurants are creating gluten-free menus as well. Celiac disease may be a new lifestyle, but it is one that is improving day by day.
