Celiac Disease

Gluten is a protein composite found in grains and flour products, including wheat, kamut, semolina, spelt, barley, bulgur, rye, and oats. These are in many readily available products, including most bread, pizza dough, pastries, cereals, vegetable burgers, tortillas, soy sauce, Worcestershire sauce, and some salad dressings.

For many people seeking alternative protein sources, wheat gluten (Seitan) is a valuable addition to their diets.  However, gluten intolerance (Celiac disease) is a big concern.  Celiac disease is an autoimmune disease that affects the small intestine. Our body’s immune system is designed to protect itself from foreign invaders. When people with celiac disease consume foods containing gluten, their immune system produces antibodies that attack the intestinal lining. This causes inflammation in the intestines and damages the villi, the small intestine's hair-like structures. The villi typically absorb nutrients from food. If the villi are damaged, the body cannot absorb nutrients properly, resulting in malnutrition due to inadequate absorption.  Some of the symptoms of celiac disease are – bloating, gas, diarrhea, pale stool, weight loss, skin rashes, iron deficiency, musculoskeletal problems, growth problems for children, seizures, and nerve damage.

Symptoms of celiac disease often mimic other diseases, such as irritable bowel syndrome, Crohn’s disease, and diverticulitis, which can be challenging to diagnose.  A specific blood test will determine whether you have high levels of autoantibodies, antibodies that react to your body’s tissues.  It may be necessary to undergo an endoscopy to obtain a tissue sample (biopsy) from your small intestine, which will help determine the extent of damage to the villi.

There is no cure for celiac disease; switching to a gluten-free diet is the only relief.  This change is not easy to adjust to, but like anything new, it takes some time to get used to. You may initially feel deprived by the diet's restrictions. However, try to stay positive and focus on all the foods you can eat. You may also be pleasantly surprised by how many gluten-free products, such as bread and pasta, are now available in local stores.

Cross-contamination is a consideration if you have celiac disease.  This occurs when gluten-free foods come into contact with foods that contain gluten. It can occur during manufacturing, for example, when the same equipment is used to produce various products. Some food labels include a "may contain" statement if the product contains a specific ingredient. Please note that this type of statement is optional. You should still check the ingredient list. If you're unsure whether a food contains gluten, you should not buy it; instead, check with the manufacturer or consult a dietitian or a practitioner like me.

There are many grains and starches considered acceptable for gluten-free diets. The most frequently used are corn, potatoes, rice, tapioca, amaranth, arrowroot, millet, chickpea flour, quinoa, buckwheat (not related to gluten found in wheat products), sorghum, teff, almond, coconut, pea flours, and cornstarch.

Below are safe products (or foods) used (consumed) on a gluten-free diet.