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21 Important Celiac Disease Facts You Need to Know

21-CD-Facts-You-Need-to-Know

  1. Celiac disease is the most common genetic autoimmune disease in the world.
  1. Celiac disease is the most commonly misdiagnosed disease in the world.
  1. Celiac disease blood tests are not pass / fail. They measure antibody levels that suggest how likely an intestinal biopsy will discover damage consistent with celiac disease.
  1. Celiac disease can affect any genetically predisposed person of every race or gender and can first present symptoms at any age.
  1. Optimal treatment of celiac disease includes 1) a 100% strict gluten-free diet, 2) nutrient deficiency identification and replenishment and 3) education and support that meet the physical and emotional needs of the patient.
  1. Most cases of unresponsive celiac disease are due to inadvertent gluten exposure, where the person is consuming gluten without realizing it.
  1. The average person with celiac disease has a normal body mass index. The traditional thinking was that a person with celiac disease would be underweight.
  1. Silent celiac disease refers to a person who tests positive on blood test and villous atrophy on intestinal biopsy, but exhibits no overt symptoms.
  1. Celiac disease presents submicroscopic damage causing nutrient deficiencies before villous atrophy. That is, before an endoscopy with biopsy finds intestinal damage, damage can already be occurring.
  1. 50% of people diagnosed with Celiac disease exhibit neurological symptoms at the time of diagnosis.
  1. Doctors consider celiac disease to be a gastrointestinal disease. Many people with neurological symptoms due to celiac disease do not exhibit gastrointestinal symptoms. These people have a decreased chance of receiving at 
  1. Anxiety can be the only symptom of celiac disease. In this case it is due to nutrient deficiencies.
  1. Celiac disease tests are not pass / fail. A patient can test “negative” on one day and positive two weeks later. Follow up testing should be performed if symptoms do not resolve.
  1. Patient education is the most important predictor of good clinical outcome in celiac disease. The more you know, the more likely you will be to avoid gluten, develop a diet that works best for your health and lifestyle, get well and stay healthy.
  1. Celiac disease symptoms can be completely different among family members.
  1. Celiac disease symptoms number over 300, are widely varied in nature, affecting every and any body system and organ. (The 300 symptoms list was first presented in “Recognizing Celiac Disease,” authored by Cleo Libonati, RN, BSN and published by Glutenfreeworks.com in 2007.)
  1. Symptoms in celiac disease are due to inflammation and/or nutrient deficiencies from chronic intestinal damage.
  1. Celiac disease diagnosis can take10 years or more from the time symptoms first present. It is frequently the last disease doctors consider.
  1. Celiac disease affects over 3 million people in the United States, yet the vast majority are not diagnosed. The symptoms of celiac disease are frequently considered the definitive diagnosis, leaving the true underlying cause untreated.
  1. Exposure to gluten is the most important environmental factor in celiac disease. The sooner gluten is removed from the diet, the more likely full remission will be achieved and long term complications can be avoided.
  1. Although celiac disease is now known to cause over 300 symptoms, the medical community has traditionally instructed doctors that celiac disease affects children, presenting symptoms of 1) diarrhea, 2) wasting muscles, 3) anemia, and 4) abdominal distention (bloating). You must request celiac disease testing if you do not fit this list, and often even if you do. Assuming doctors look for celiac disease is a mistake.

This article brought to you by the Gluten Free Works Health Guide! Everything you need to know about celiac disease, gluten sensitivity, your symptoms and how to fix them!

Celiac Disease – Microbes Matter – Probiotics a.k.a. Good Bacteria in Your Gut

Health Alert – Microbes Matter – Probiotics a.k.a. Good Bacteria in Your Gut

Strange as it seems, our well-being is uniquely tied to the condition of our colon, which is commonly unhealthy at diagnosis of celiac disease. To keep our colon healthy, we need to understand what happens there on a microscopic level.  Hundreds of varieties of intestinal microbe populations called “flora” live there, numbering in the billions.  To put these numbers into focus, dead bacteria make up about a third of each bowel movement.  Our resident microbes, whether beneficial or harmful, play a decisive role in nourishing or damaging the cells that form the intestinal lining.  Probiotic and prebiotic foods and supplements restore and feed our friendly microbes.


Probiotic flora inhibit colonization of pathogens by physically preventing them from adhering to the gut lining.  Other important functions are:

  • Produce short chain fatty acids (SCFA)s.  SCFAs are important and necessary energy byproducts formed during fermentation of undigested carbohydrates in the colon by flora.  SCFAs nourish the colonocytes, the cells that line the colon. They also help absorb salts and water from stool.

  • Produce a form of vitamin K and appreciable amounts of biotin.
  • Reduce the presence of putrefactive enzymes.

  • Protect against toxic substances.

  • Contribute to normal bowel movements.

For these reasons, we need to use probiotics and prebiotics every day to improve our overall health and specifically our intestinal health.  This is especially important if fatigue, weakness, achiness, depression, foggy thinking and digestive problems continue while maintaining a gluten-free diet. 


(This Health Alert was taken from information found in
Issue #9 – Microbes Matter of the Gluten Free Gazette.)  Celiac disease is a hereditary, auto-immune disorder estimated to affect 1% of the human population (3 million in the

US). Less than 3 % are estimated to be medically diagnosed, but numbers are expected to rapidly increase as diagnosis improves. Celiac disease is caused by the ingestion of wheat, barley, rye and oats and treated by removing these items from the diet. Signs, symptoms, associated disorders and complications can affect any part of the body and removal of the offending foods can result in complete recovery.  Visit Glutenfreeworks.com for more information.

Celiac Disease Alert: Six Ways Gluten Can Kill You

“I only cheat once in awhile. You know, like twice a week…”

Photo: Suite101.com

If you have celiac disease, you damage your body EVERY TIME you ingest gluten. That may sound bad, but it gets worse.

You can DIE from celiac disease in a variety of ways. None of them are fun. Some take longer than others. Some may not kill you per se, but rather they may stop you from enjoying life, make you suffer from chronic pain or limit your potential.

Celiac disease is a deadly serious condition caused by eating what is essentially a poison to susceptible people – gluten proteins in wheat, barley, rye and oats.

Here are just 6 examples how celiac disease from gluten ingestion can kill you: Read More »

Celiac Disease and Gluten Free Diet Educational Videos

Cheryl Harris Gluten Free Works

Finding out you have Celiac Disease is a big transition. Often it’s a good one that leads to feeling great, yet initially it’s a lot of information to take in at once to understand what you need to do for your health. Much of it is because we’re been eating one way for 15, 30, 50 or more years and it can be overwhelming to to instantly unlearn everything we’ve done and change overnight. Wouldn’t life be easier if you could take a doctor or dietitian home as a portable reminder of the basics? And so the Celiac Disease Video Project was born.

See below for videos of Dr. John Snyder, Chief of the Department of Gastroenterology at CNMC in DC, Dr. Gary Kaplan, Medical Director of Kaplan Center for Integrative Medicine and Cheryl Harris, MPH, RD Registered Dietitian and Nutritionist discussing testing, diagnosis and follow-up, eating a gluten-free diet and a short segment on when it’s not Celiac. Though there are an increasing number of videos out there on people’s stories of diagnosis and ways to make a gluten-free pie, this is the first of its kind to do a run-down of the medical and diet basics by healthcare professionals. The Celiac Sprue Association has been kind enough to support the project. Read More »

Celiac Disease Fact: Celiac Disease Tests are NOT Pass or Fail

This is a Celiac Disease Awareness Month Public Service Announcement.

Many people, including doctors, believe that the blood tests for celiac disease are pass/fail, and that if you have a negative result you can never in the future have a positive result. This is wrong. See how all the celiac disease tests work on our Diagnosis page.

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This message was brought to you by our  Gluten Free Extravaganza sponsors, Kay’s Naturals, Better BatterBard’s Beer and Uncle Steve’s Italian Specialties!

Celiac Disease Public Service Announcement

[Editor’s Note: This video is from 2007, but it is still true. Celiac Disease research still lags other, less prevalent conditions. Yet, it is the easiest to treat, requiring a gluten-free diet and nutrient replenishment. The focus has been on the Gluten-Free Diet. Let’s shift it back.]

 

Doctors are missing over 95% of people with celiac disease – over 3 million in the United States.  That’s more people than autism or Type 1 Diabetes, yet celiac disease receives a fraction of the funding of these diseases.  Lives are being destroyed every day, when a simple change in diet could cure them.  Let’s get the word out…

Read More »

Celiac Disease Q & A: Common Nutrition and Celiac Disease Questions

The following questions and answers were developed by the Beth Israel Deaconess Medical Center at Harvard Medical School:

Q. What is it like for a person you see who is newly diagnosed with Celiac Disease?
A. The gluten-free diet requires more preparation, taking food with you when you travel, making sure that you are safe in dining-out situations or when you are visiting with family or friends. So for some, it is very simple and straight forward and they are already experimenting with new grains like amaranth, buckwheat, millet, sorghum, and teff. But some people are Read More »

Chevys Fresh Mex Launches Gluten-free Menu

[We have been informed Chevys no longer offers a gluten-free menu. 1/1/2017]

The chain is the third to introduce gluten-free items this month

 

Chevys’ Guac My Way guacamole is part of its new gluten-free menu. Instead of chips, the dish is served with corn tortillas.

Chevys Fresh Mex this week became the latest restaurant chain to launch a gluten-free menu in its company-owned locations.

Chevys’ launch follows the debut earlier this month of Domino’s Pizza’s new gluten-free crust and Chuck E. Cheese’s test of new gluten-free products, including a pizza and a cupcake.

The new menus, which cater to those with gluten-related disorders, have also raised controversy over whether restaurants can accurately label a menu item “gluten free” if there is a risk of cross contamination.

Read More »

Domino’s Pizza, Celiac Disease Experts and Defining What Is REALLY Gluten-Free

what is gluten free

Is Food That Contains Gluten Really Gluten-Free?

Domino’s Pizza recently announced it would offer gluten-free pizza for gluten sensitive customers. Domino’s made it clear that the pizzas used a gluten-free crust, but are manufactured using the same equipment as the other gluten-containing foods and are not safe for people with celiac disease.

Domino’s worked with the National Foundation for Celiac Awareness (NFCA) and received the NFCA’s new, and now suspended, “Amber Designation.” This designation was to tell people that although the ingredients are gluten-free, the product cannot claim that cross contamination does not occur. The “Amber Designation” differed from the NFCA’s existing “Green Designation,” which tells the customer that the product is tested to less than 10 parts per million of gluten. “Amber” was basically a caution sign.

What Did Gluten-Free Watchdog Organizations Say?

  • The Gluten Intolerance Group (GIG) and other organizations called for a recall of the NFCA’s “Amber Designation.”
  • The North American Society for the Study of Celiac Disease commented on Domino’s Pizza ‘Gluten-Free’ Crust Announcement as follows,

Read More »

Domino’s: Gluten-Free Pizza Not Safe For People With Celiacs

Kristen Beals Gluten Free Works

(Editor’s Note: A follow up on Domino’s Pizza Offers Gluten-Free Pizza…Sort Of)

Domino's Pizza

5/8/2012 9:29 PM ET  (RTTNews) – Domino’s new gluten-free pizza should not be eaten by people with Celiac disease, the company said in a statement. Apparently, the first gluten-free pizza being offered by national pizza chain is designed for people with gluten sensitivity, as opposed to those with full-blown Celiac disease.

Despite the fact that the crust are gluten free, Domino’s can’t guarantee that no gluten will come into contact with the pizza, which could be dangerous for those with the gluten allergy. Read More »

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