Recent news reports that 2.1 million people suffer from a condition know as celiac disease and do not even know it. Once thought of as a rare disease, celiac sprue is now affecting one in every 133 Americans, up from one in every 5,000 just a few years ago. A major contributor to this problem is Gluten. Gluten contains a protein called apha-gliadin found in wheat, rye, and barley that causes a reaction to the mucous lining of the intestine. The villi lining in the small intestine becomes damaged, which interferes with the body's ability to absorb vital nutrients. This damage and the corresponding lack of nutrients getting into the bloodstream, puts celiacs at risk for other health problems such as osteoporosis, miscarriage and congenital malformation, seizures, short stature, and cancers like lymphoma and adenocarcinoma. The digestive process is also impaired making food allergies more common in those with celiac disease.
How do I know if I have Celiac disease?
Common complaints would be chronic diarrhea and extreme weight loss. Most celiacs have symptoms that are far more wide ranging such as: stomach pain, bloating, muscle cramps, fatigue, bone or joint pain, seizures, tingling numbness in legs from nerve damage, a painful skin rash called dermatitis herpetiformis, or missed menstrual periods. Some celiacs never experience any gastrointestinal problems or symptoms, even while the lining of the small intestine (villi) is being continually damaged with the result being malnutrition despite an adequate diet. Doctors can do blood tests that search for four specific antibodies. If any of the four antibodies is found, a diagnosis of celiac is likely. However, true confirmation comes from a biopsy taken from the small intestine. Celiac disease has no cure or medical treatment.
What do I do if I have Celiac disease or seem sensitive to gluten?
Keep gluten out of your diet. Even one microgram can cause a problem.
Avoid: Breads and all foods containing wheat, rye, tritical (a hybrid grain of wheat and rye), barley, oats, wheat germ or bran, graham, gluten or durum flour, wheat starch, oat bran, bulgur farina, wheat based semolina, spelt, and kamut. Also, avoid malt extract and malt flavorings. Hot cocoa mixes, flavored instant coffee, herbal tea, licorice, alcohol distilled from cereals such as gin, vodka, whiskey, and beer.
Replace with: Breads or products made with corn, rice, soy, arrowroot, corn or potato starch, whole bean flour, tapioca, sago, rice bran, cornmeal, buckwheat, millet, flax, teff, sorghum, amaranth, and quinoa. Sugar, honey, jelly, jam, plain chocolate, coconut, molasses, marshmallows, and meringues would be okay. Pure instant or ground coffee, tea, carbonated drinks, and wine would be okay beverages. Most seasoning and flavoring made with allowed ingredients would be acceptable.
Other essential nutrients for celiac disease would be a free form amino acid complex to supply protein in a form readily available for use by the body. Växa's powerful, pharmaceutical grade, multiple free form amino acid formula Pro-Tec+ will supply the body with a complete free form amino acid formula. Due to the lack of absorption by celiacs a good multivitamin and mineral complex is a must, such as, Växa's Daily Essentials. Proper digestion is compromised by celiac disease making digestive enzymes important with every meal. Växa's Digestin taken with every meal will help to improve efficiency of digestion and help lessen gastrointestinal discomfort. Also needed for the villi in the intestines are essential fatty acids. Omegacin+ Omega 3 Fatty Acids is a complete essential Omega 3-6-9 fatty acid complex with the essential lipids, plus phytosterols and antioxidants that are also helpful for celiac disease.
For more information concerning celiac disease please see the following sources.
Source: National Institute of Diabetes and Digestive and Kidney diseases.
James Balch and Phyllis Balch's book, Prescription for Nutritional Healing.
Connie Sarros, cookbook and writer, Wheat-free, Gluten Free Cookbook for Kids and Busy Adults
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