(Don't miss the great videos at the end)
What is this?
Gluten intolerance, also known as celiac disease, is an extreme sensitivity to the protein gluten, which is found in wheat, barley and rye.
Though the symptoms may appear similar, gluten intolerance is not a food allergy but rather an inherited autoimmune disease. The body's immune system mistakenly identifies gluten as harmful. This leads to inflammation and damage in the small intestine. A food allergy to wheat results instead in an allergic response, with symptoms such as itchiness and rash.
Damage to the small intestine can occur when a person with gluten intolerance consumes even a small amount of gluten. Symptoms can include abdominal pain and diarrhea.
The intestinal damage weakens the body's ability to absorb nutrients from food. This can lead to malnutrition and related conditions, such as weight loss, osteoporosis and infertility. Patients may also face increased risk of conditions including diabetes, thyroid disease, lupus, rheumatoid arthritis and some cancers.
It is important to note that although some people with gluten intolerance suffer severe symptoms, others have no symptoms. People who do not experience symptoms, however, may still suffer damage to the small intestine.
Diagnosis of gluten intolerance usually involves blood tests and may include a biopsy of the small intestine.
Gluten intolerance can be successfully treated by removing all gluten from the diet. This includes avoiding breads, cereals, cookies and all other types of foods or other products with wheat, barley or rye as an ingredient, including some beers, lipsticks, postage stamps, medications and vitamins. Some patients cannot tolerate oats either.
People who suspect they may have gluten intolerance should immediately consult a physician. Symptoms may present themselves late in life and are known to sometimes appear after a traumatic event such as an injury, pregnancy or severe stress.
Symptoms
The main signs and symptoms associated with gluten intolerance (celiac disease) are due to the inadequate absorption of nutrients from food. This condition results in:
Abdominal bloating and pain
Diarrhea
Constipation
Foul-smelling gas and stool
Steatorrhea (an increased amount of fat in the stool)
Some of the signs and symptoms associated with gluten intolerance occur as a result of the malnutrition and vitamin deficiencies often caused by the condition. These may include:
Anemia (low number of red blood cells) and fatigue. Due to a lack of absorption of vitamin B12 and iron.
Weight loss. Due to poor absorption of carbohydrates, proteins and fats.
Bone pain, bone weakness and osteoporosis. Due to a lack of absorption of vitamin D.
Swelling (often around the ankles and feet). Due to fluid retention.
Tingling and numbness from nerve damage. Due to deficiencies of B12 and thiamine.
Other indicators may include behavioral changes, muscle cramps, joint pain, mouth sores, tooth discoloration, itchy rash, weight gain, seizures, missed menstrual periods, infertility or miscarriages.
The signs and symptoms displayed by gluten intolerant individuals vary in type and severity depending on the person. Age is usually a significant factor in how the disease presents itself.
What to do diet wise
There are many websites that have tons of information, introduce you to a slew of supplements and products you "must" have and so much more.
I like to start at the basics. Start with diet change.
- Get familiar with your food labels. Know what to look for. It may not say wheat but there may be an ingredient listed that is made from wheat or some other gluten product.
Unfortunately, gluten can be found in a wide variety of foods, including:
Breads, crackers, cookies, cakes, pie crust and pizza crust
Many grains and cereals
Pastas such as spaghetti and macaroni
Prepared products, such as frozen potatoes or packaged rice mixes
Prepared meats containing wheat, rye and barley (e.g., lunch meats, frankfurters, sausages, canned meats, egg substitutes)
Canned soups, broths and soup mixes
Vegetables in sauce, creamed vegetables, breaded vegetables, some baked beans and some prepared vegetables and salads
Beverages such as malted milk, cocoa mixes, some chocolate milk, nondairy creamers, flavored coffee and some herbal tea
Alcoholic drinks such as ale, beer, gin and whiskey
Flavored yogurts, frozen yogurts and ice creams
Processed cheeses such as bleu, stilton, Roquefort and gorgonzola
Fats found in some commercial salad dressings, wheat germ oil and many commercial gravies and sauces
Candy bars, candies dusted with wheat flour, butterscotch chips, licorice and flavored syrups
Dried fruits dusted with wheat flour, some prepared fruits and pie fillings
Various flavorings such as curry powder, meat sauces, ketchup, mustard, horseradish, chip dips, most soy sauce, some distilled white vinegar, some cinnamon, some salad dressings, flavoring extracts, seasoning mixes, bouillon and bouillon cubes.
It is also important to note than gluten is found in the communion wafers used during certain religious services.
People with gluten intolerance should always check ingredient labels or inquire with a product’s manufacturer if they are not sure whether gluten is used. Common ingredients that include gluten and should be avoided when they appear on ingredient labels include:
Bulgur
Bran
Brown rice syrup
Durum
Farina
Graham
Hydrolyzed vegetable protein
Kaska
Kamut
Kasha
Malt extract or flavorings
Malt vinegar
Matzo meal
Oat gum
Semolina
Spelt
Teff
Triticale
In addition, some grains are grown as gluten-free but are at high risk of becoming contaminated with other grains during harvesting. These include:
Amaranth
Buckwheat
Quinoa
Some people with gluten intolerance also cannot tolerate oats, but others have no reaction to oats. Research is taking place to determine how oats are likely to affect individuals with gluten intolerance. Until more conclusive information is available, people with gluten intolerance should also avoid eating oats and products made from oats unless their physician has instructed them otherwise, according to the NIH.
Although a gluten-free diet involves elimination of many types of food, there are a number of gluten-free alternatives including gluten-free flours (e.g., corn, potato, soy, rice). These products are available at specialty food stores and some grocery stores.
- Clear out your cupboards and get informed.
- Check your medicine cabinet too. Gluten is not only found in foods. Some medications, vitamins and herbal supplements use gluten as a binding agent.
- Check other sources of gluten include some lipsticks, postage stamps and envelope adhesives.
- Find new recipes for your favorite foods. You can still enjoy home baked bread in your bread maker. It will be rice bread now. And, it smells just like regular bread as it bakes up.
Here are a few sites to help you along your new gluten-free path:
- Much of the information above, is from Your Total Health
- Many autistic children respond well with a gluten free diet. Some parents also include a casein free diet. Combined these diets are more commonly known as The GFCF Diet.
A source of help for you: GFCF Diet for Autism
Autistic or not, this is a good resource for kid friendly recipes.
There is much truth behind cleaning up the diet and paying close attention to allergies and intolerances. I did this with my son when we found out he was autistic at 2 years of age. But, I did not embrace the GFCF diet. We went with the True Foods Diet which had us switching to whole wheat bread for the white bread we were used to. We also switched from regular cow's milk to raw goat milk. For reasons why we made this switch, check out Ask Dr Sears. This link used to take you straight to the article. Now, it asks for you to sign up and it forgets to take you to the article. So, you'll have to search "Got Goat Milk?" on the site to find this great article.
We followed the True Foods Diet with supplements (Capra Mineral Whey, Kelp Liquid, Cal/Mag and probiotics), and homeopathics designed by Paul Leatham, Iridologist who put together the True Foods Diet. We began to see great results in just a few weeks and by the time my son was tested again at the age of 3, he could not be placed anywhere on the spectrum.
The True Foods diet seemed so restrictive at first but it's a way of life now. When the GFCF was introduced to me, it was way more restrictive - I thought. Plus, once my son's body was "healed" we are free to eat just about anything. We don't live with a bunch of food restrictions like my dear friend who has celiac's disease has to with a GF diet the rest of her life. She has great skin though!
Speaking of my friend. One of her biggest concerns for herself and one child that also shares celiac's with her, is that of finding a vitamin/mineral supplement that does not include gluten. She finally found something she is really excited about and that is why I've put it on my "Products" tab. FrequenSea is found under "LSuperfoods". It may be what your family is looking for too.
Here are a few of informative videos for you:
Welcome to your new Gluten Free Diet
Make your own Gluten Free All Purpose Flour
Gluten Free Bread in Bread Machine using above all purpose flour
Gluten Free Vegan Chocolate Chip Cookies Vegan means no animal products like eggs and milk are used - and it's a great raw recipe if you're hankering for some cookie dough. I wonder how it would turn out in a dehydrator?