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When I was a teenager, I was far from a picture of health. I suffered with chronic diarrhea, severe abdominal pain and bloating, weight loss and fatigue. My skin was pale, covered with eczema and bruised easily. My hair didn’t grow and my nails were a mess. Little did I know that these were all signs of severe malnutrition, the result of having undiagnosed celiac disease for many years.
What is it?
Celiac disease, also known as gluten intolerance, is a genetic disorder affecting one in 133 North Americans. For a person with celiac, ingestion of gluten causes antibodies to be released into the blood which attack healthy cells and tissue. Most of the damage occurs in the small intestine, lined with villi. These tiny hair-like structures absorb nutrients from food and bring them into the bloodstream. When the villi become damaged, nutrient absorption is impaired and a person may suffer from malnutrition, even if they are eating a healthful diet.
Symptoms of celiac disease vary greatly ranging from the classic gastrointestinal problems to emotional issues (depression, anxiety, poor concentration and impaired memory), bone loss, bone/joint pain, tingling and numbness in the hands and feet, seizures and anemia. Lactose (dairy) intolerance is common in celiacs, especially those not diagnosed or treated because gluten causes damage to the area of the intestine that produces the enzyme lactase, which is required to digest lactose. Women may have missed periods, infertility and miscarriages. Common symptoms of celiac in children are irritability, stunted growth, dental enamel defects, canker sores and delayed puberty.
Some people with celiac may experience few to no symptoms, but can develop serious complications over time. Left untreated, celiac can lead to severe malnutrition, liver disease, osteoporosis and increased risk of certain cancers.
The only treatment
Celiac disease treatment is strict adherence to a gluten-free diet. While that may sound easy, gluten is present in many foods including a surprising number of hidden sources, making the diet challenging.
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Gluten – a protein present in wheat, rye, barley, bulgar, graham, kamut, spelt, semolina and triticale helps bind together a product to prevent crumbling. Most pasta, breads, cereals, baked goods and crackers contain gluten.
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Gluten-free foods
A person with celiac can enjoy fruits, vegetables, rice, corn, potatoes, millet, chia, quinoa, amaranth, beans, legumes and meats. For a comprehensive list of gluten-free foods and flour substitutes visit the Canadian Celiac Association website: www.celiac.ca.
In response to the growing awareness of celiac disease, food manufacturers and restaurant chains are responding by developing gluten-free foods and menus. It is important for celiacs to voice their needs and concerns about product availability and labeling to the food industry and Health Canada.
Cross contamination
If a non-gluten food is cooked in the same oil or cookware used for gluten-containing foods it will be contaminated, such as potatoes deep-fried in oil used to cook breaded chicken. Most commercial oats are contaminated with wheat during processing. Cereals and energy bars become contaminated when processed on equipment that makes gluten containing products. To be safe, always read the full labeling on a product and if in doubt avoid the product or contact the manufacturer.
Looking at the bright side
While there is no cure for celiac, the disease can be effectively managed with diet. |
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Drug therapy is not usually necessary unless managing complications. A gluten-free diet is exceptionally healthy. It excludes most processed, fast foods. We read all labels to become informed consumers. Twenty years later, I’m a picture of health and I can honestly say that life without gluten has saved my life, not only figuratively, but possibly literally. H&L
Sherry Torkos is a pharmacist and author of The Canadian Encyclopedia of Natural Medicine. www.sherrytorkos.com |
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