An uncommon but serious ailment
What Is Gluten?
Gluten is the common term for a group of proteins found in wheat, rye,
barley, and grains derived from them or having different names like
triticale, durum, kamut, semolina, and spelt. Grains are so common in our
diet that gluten is second only to sugar as our most commonly consumed
ingredient.
What Is Celiac Disease?
The digestive system is the set of organs that digest food and absorb the
important nutrients the body needs to stay healthy and grow. One important
part of the digestive system is the small intestine, which is lined with
millions of microscopic, finger-like projections called villi. Nutrients
are absorbed into the body through the villi.
People who have celiac disease have a disorder that makes their bodies
react to gluten. When they eat gluten, an immune system reaction to the
protein gradually damages the villi in the small intestine. When the villi
are damaged, the body is unable to absorb the vitamins, minerals, and
other nutrients it needs to stay healthy. People with celiac disease are
therefore at risk of malnutrition and can develop anemia or osteoporosis.
The body's inability to absorb nutrients can also mean that young people
with untreated celiac disease may not grow properly and may have weight
loss and fatigue. In addition, people who have celiac disease may be prone
to developing other diseases, such as thyroid disease, type 1 diabetes,
and gastrointestinal cancer.
What Causes It?
Experts don't know exactly why people get celiac disease, which is also
called gluten intolerance, celiac sprue, nontropical sprue, or
gluten-sensitive enteropathy.
The disease has some genetic background, which means that it may run in
families. Just like eye or hair color, people inherit the genes that make
them more likely to get celiac disease from their parents and
grandparents. If an immediate family member (such as a parent or a
sibling) has celiac disease, there's about a 5% to 10% chance that you
could have it, too. Celiac disease affects people of all heritages and
backgrounds.
It is estimated that 1 in 133 people in the United States has the
condition, although many don't know that they do.
Signs and Symptoms
It's important to diagnose celiac disease early before it causes damage to
the intestine. But because it's easy to confuse the symptoms with other
intestinal disorders, such as irritable bowel syndrome or lactose
intolerance, teens with celiac disease may not know they have it.
Some common symptoms of celiac disease are diarrhea, abdominal pain and
bloating, and weight loss. Someone with the disease may feel tired and
could be irritable or depressed. Some have skin rashes and mouth sores.
Teens with undiagnosed celiac disease may go through puberty late.
Someone might not show any symptoms until going through an emotionally or
physically stressful event, such as going away to college, illness, or an
injury or pregnancy.
How Is It Treated?
Once celiac disease is diagnosed, a doctor will help treat it. Although
there is no cure, celiac disease can be managed successfully by following
a gluten-free diet. People with celiac disease need to follow this diet
for life. Because gluten can be found in everything from breakfast cereals
to prepared luncheon meals, they need to be very aware of what's in the
foods they eat.
If you've been diagnosed with celiac disease, a doctor or dietitian who
specializes in celiac disease can help you develop an eating plan that
works with your lifestyle.
Luckily, the small intestine can heal. Although this process may take up
to a year, many people start to feel better after just a few days on a
gluten-free diet. But feeling better doesn't mean that people with celiac
disease can resume eating foods containing gluten. Because the genes that
cause the disease are present in the body and the immune system continues
to react to gluten, the symptoms and problems will return if someone with
celiac disease starts eating gluten again.
Taking Care of Yourself
The good news about celiac disease is that most of the delicious and yummy
foods, including birthday cake and pizza, can be prepared without gluten.
So if you have celiac disease, you can still find ways to enjoy most of
your favorite foods — you just need to do some research and be aware of
what's in the foods you eat.
Here are four things you should do if you have celiac disease:
1. Learn to read labels to find out if a food contains gluten.
2. Learn which foods are gluten free.
3. Find alternatives to wheat, barley, and rye flours and other
gluten-containing grain ingredients for your recipes.
4. Find a support group where you and other people with the condition can
share up-to-date information.
While the law requires the labeling of wheat-free products, be aware that
"wheat free" doesn't necessarily mean "gluten free," as wheat-free
products may have barley and rye (gluten-containing grains) in them.
Finding Gluten-Free Foods and Ingredients
Most grocery stores carry few gluten-free products these days. You may be
able to find gluten-free bread, cereal, baking mixes, cookies, and
crackers at your local market. For a wider selection, make a trip to a
health food store. Be aware that lots of natural markets and health-food
stores keep foods in bulk bins. It's not a good idea to use even
gluten-free products from these bins because the risk of cross
contamination is very high.
Many specialty shops online also sell a range of gluten-free products,
such as bread, pizza crusts, and pastas. Many regular and online shops
even sell gluten-free flour blends that you can use to make your own
pancakes and waffles, pizza dough, cookies, and brownies.
Eating a gluten-free diet is a lifelong commitment. But if you have celiac
disease, you are not alone. Lots of support groups, cookbooks, and
websites are dedicated to living a gluten-free life. To make sure you
always have the most current and accurate information, consider joining
one of the national celiac organizations. There are even gluten-free
summer camps and special support groups just for kids and teens.
Grab the e-book where every recipe is completely gluten-free, sugar-free
(except fruit), digestion-friendly, allergy-friendly and low glycemic with
meat, poultry, fish meals and tree-nut-free, dairy-free, vegan and
vegetarian options for most recipes.
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