Gluten intolerance, also called celiac disease, is a disease of the digestive system that affects the small intestine. The National Digestive Diseases Information Clearinghouse reports that people with gluten intolerance have difficulty absorbing nutrients from food and are at risk of malnutrition, anemia, osteoporosis, miscarriages, liver disease and some forms of cancer. When gluten is eaten, the immune system damages the lining of the small intestine so nutrients that would normally be absorbed into the bloodstream can not be absorbed properly.
Cause, Symptoms, and Cure
Gluten intolerance is a known genetic disorder. NDDIC reports that people with a parent, sibling, or child with celiac disease are at much greater risk of developing the disease. While the disease can present at any age, it usually develops after surgery, pregnancy and childbirth, a viral infection, or emotional stress.
Symptoms vary for each person. For children, the disease presents with digestive symptoms. Gluten intolerance presents in a different manner for adults. Signs and symptoms in adults may include fatigue, bone pain, arthritis, depression, anxiety, seizures, as well as skin rash.
There is no cure for gluten intolerance and the treatment consists of a gluten-free diet for life. Once all the gluten is removed from the diet, the intestine can heal, allowing normal absorption of nutrients to resume.
Gluten
Gluten is the protein contained in wheat, barley, and rye. Gluten is in many commercially prepared foods, so it's important to read all food labels thoroughly. Any product made with foods containing gluten must be eliminated since even one small gluten particle can cause intestinal damage.
Eliminating Gluten
The gluten-free diet can be well balanced, and there is a wide variety of approved foods. First, all gluten-containing foods must be removed from the diet. The basic foods to avoid are wheat, rye, barley, cross-contaminated oats -- oats that have been processed in or near products containing gluten -- and meat or meat flavorings. Remember that "wheat free" labels do not always indicate that the product is a gluten-free food. Other terms indicating the presence of gluten include: spelt, kamut, einkorn, emmer, triticale, durum, farina, enriched flour, wheat starch, self-rising flour, graham flour, bulgur, semolina, cake flour, pastry flour, and matzo.
Next, prevent cross-contamination by storing all gluten free foods separately and designating separate appliances for gluten-free preparation. Using only clean utensils, having separate containers for condiments with no double dipping, and never purchasing flour from an open bin can help prevent cross-contamination as well.
Gluten-Free Foods
A variety of grains are considered safe. Rice, corn, quinoa, amaranth, arrow root, buckwheat, montina, flax, Job's tears, millet, potato, sago, soy, sorghum, tapioca, teff, cornstarch, and manioc are all approved. In addition, most foods with no seasoning or sauce are appropriate: plain meat, poultry, fish and eggs; legumes and nuts; dairy products; plain fruits and vegetables; vegetable oils; vinegar except malt vinegar; and any food labeled "gluten-free." Many food companies are now providing gluten-free products due to the increasing numbers of people affected by the disease.
