Recognizing Celiac Disease is a tool to be used by people with celiac disease, the health professional, or both together to achieve optimal health. It is meant to be used before, during and after diagnosis.
Recognizing Celiac Disease identifies at-risk patients to investigate. It tells whether symptoms are consistent with celiac disease.
Recognizing Celiac Disease explains the different types of tests, what the results mean and offers alternative tests in case the patient is unable to undergo a standard test for some reason.
Recognizing Celiac Disease lists health issues stemming from celiac disease and the nutrient deficiencies that must be corrected to manage these health issues. It provides a reference to uncover health problems that develop after diagnosis which are related to the effects of celiac disease.
Part 1 Overview of Celiac Disease and Appendix I, II, III (Page 1 – 53)
These sections are meant to be read in their entirety.
Chapter 1 Explains GLUTEN, GLUTEN sources in food, how GLUTEN triggers harmful reactions in the body and the difference between CELIAC DISEASE and GLUTEN SENSITIVITY.
Chapter 2 gives a concise yet comprehensive overview of celiac disease including background, prevalence, pathophysiology (how it alters normal body processes), symptoms, diagnosis, treatment and prognosis. It also includes which vitamins/minerals to test for at diagnosis.
Chapter 3 describes the human digestive process and how GLUTEN disrupts both organ structure and function.
The Appendices teach the 3-Step Process for successfully beginning and maintaining the GLUTEN-FREE DIET, list unsafe foods and ingredients, and break down food types to distinguish which foods and ingredients are commonly allowed and not allowed on a GLUTEN-FREE DIET.
Part 2 Health Manifestations of Celiac Disease (Page 57 – 260)
Part 2 is meant to be used as a ready reference where symptoms and nutrient deficiencies are looked up individually rather than read through from beginning to end.
Section A: Nutrient Deficiencies
Section A contains charts that detail the nutrient deficiencies GLUTEN causes, symptoms, research study findings & case reports, response to GLUTEN-FREE DIET, and lists of foods with the highest sources of each nutrient for the purpose of building a diet that meets individual needs.
How to Use Section A:
1. Review nutrient deficiencies and their symptoms to identify deficits that are present at diagnosis and those that persist or arise after starting a gluten free diet.
2. Search Section B charts to identify health issues caused by nutrient deficiencies.
3. Incorporate dietary sources listed under individual nutrient deficiency into the diet and determine whether nutrient supplementation is necessary.
Section B: Health Manifestations of Celiac Disease
Signs, Symptoms, Associated Disorders and Complications
Section B Contains charts of over 300 health problems caused by GLUTEN, symptoms, prevalence, description, causes including nutritional deficiencies and whether they respond to the GLUTEN-FREE DIET.
How To Use Section B:
1. Review list of manifestations to identify health problems or compare to patient’s health history. Review identified manifestations to determine relationship to celiac disease and whether nutritional deficiencies could be the cause.
2. If a deficient nutrient is listed as cause, refer to Section A charts for dietary sources to incorporate into diet and determine whether nutrient supplementation is necessary.
3. For manifestations not caused by nutrient deficiencies, which do not resolve by the elimination of gluten, implement appropriate medical treatment.