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Treatment

celiac disease gluten sensitivity treatmentThe management of celiac disease and gluten sensitivity is a gluten-free diet for life1 that meets the nutritional needs of the individual.This diet is highly effective for regaining health because it eliminates the cause of health problems originated by contact with gluten.

Treatment for celiac disease should begin only after a complete diagnostic evaluation including serology (blood test to detect antibodies) and biopsy of small intestine tissue. The institution of a gluten-free diet should result in prompt and often dramatic improvement.

Individual symptoms frequently require more than the gluten-free diet in order to resolve. The Health Guide lays out a 6 Step Plan for each symptom listed on the website that is individualized to that symptom or condition.

Complete healing of the intestines may take up to 5 years or even longer in some individuals, especially in the elderly. Recovery is more rapid and complete in children than in adults.2

There is no cure for celiac disease.  Since research is ongoing and much is yet unknown, it is prudent to treat any gluten sensitivity reaction as if it was celiac disease.

The following are six key elements in the management of individuals affected by celiac disease as advanced by the National Institutes of Health:

Sources:
  1. National Institutes of Health, “National Institutes of Health Consensus Development Conference Statement, Celiac Disease,” August 9, 2004;1-14. [↩]
  2. Murray, J., “The widening spectrum of celiac disease.” American Journal of Clinical Nutrition. Mar 1999;69(3):354-365. [↩]

Diagnosis and Testing

gluten sensitivity celiac disease diagnosisHow Is Celiac Disease Diagnosed?

Diagnosing Celiac Disease can be difficult and frustrating for both the patient and the doctor because each person is affected individually. With no definite set of symptoms to cause suspicion, the single most important step in getting a diagnosis of Celiac Disease is to recognize its myriad features.1

People who have any of the following situations should be evaluated for Celiac Disease:

  • Symptoms indicating nutritional deficiencies.
  • Unexplained digestive problems such as IBS, acid reflux, diarrhea/constipation, bloating, chronic abdominal pain.
  • Chronic skin disorders, especially when itchy.
  • Unexplained visual problems including poor night vision, dry eye, or cataracts.
  • An auto-immune disease like Type 1 Diabetes Mellitus or Sjogrens Syndrome.
  • A chronic disease like arthritis, migraine headache, or polyneuritis.
  • A relative who has Celiac Disease.
  • A relative who has Dermatitis Herpetiformis.
  • Frequent or long bouts of colds, bronchitis, and other respiratory infections.
  • Long recuperation from illness or surgery.
  • A history of tuberculosis. Non-Hodgkin’s lymphoma.
  • Cancer, especially of the digestive tract.

Very good diagnostic tests are available, but no one test can definitively diagnose or exclude Celiac Disease in every individual.2 And, because all diagnostic tests look for harmful effects of gluten, you must be eating gluten in your diet when any diagnostic test is performed. Tests may be inconclusive if you strictly eliminate gluten for longer than two weeks.  So if you think you may have Celiac Disease or feel better going without gluten for a week to 10 days, go get tested before continuing.

Steps to Celiac Disease Diagnosis

Sources:
  1. National Institutes of Health, ”National Institutes of Health Concensus Development Conference Statement, Celiac Disease,” August 9, 2004;1-14. [↩]
  2. Murray, J. ”The Widening Spectrum of Celiac Disease.” American Journal of Clinical Nutrition. Mar 1999;69(3):354-365. [↩]

Gluten

The Grains That Contain Dietary Gluten

Although few in number, the gluten-containing grains, called toxic or unsafe grains, are widely used in food preparation. The excessively high use of unsafe grains in the Western diet makes avoiding consumption difficult. The chart below highlights the four gluten-containing grains, popular strains of wheat, and triticale.  Triticale does not naturally occur but is hybidized by crossing wheat with rye.

  • Wheat and these wheat strains: Durum, Kamut, Spelt, Einkorn, Emmer, Farro.
  • Barley.
  • Rye.
  • Triticale (wheat / rye hybrid).
  • Oat.

Anatomy Of Gluten-Containing Grains

Gluten that is the cause of  immune responses in susceptible individuals is a formless storage protein in wheat, rye, barley and oat grains. These grains belong to the grass family of seed plants, called cereal grains. Gluten is called a “storage protein” because it is stored, or inactive, until the seed begins to grow.

Featured Gluten Free Products!

Glutenfreeworks.com is pleased to bring you the hottest gluten free products out there! New Featured Gluten Free Products are coming soon! Attention Gluten Free Companies! Feature your new company or products on this page and reach… 

Cilantro-Quinoa Turkey Burgers with Garlicky Kale

Gluten-Free Turkey Burgers

It’s official – I’m obsessed with quinoa. I’ve broadened my gluten-free horizons and have started trying out all sorts of recipes with this wonderful grain in the ingredient list! I have the blog Queen of Quinoa in my Google Reader, so I find a lot of great recipes there, including this one!!

Cilantro-Quinoa Turkey Burgers with Garlicky Kale


How To Make the Most of Celiac Awareness Month!

celiac

This year I am taking Celiac Awareness Month a little more personally than years past! In March, I went to the Digestive Disease National Coalition and met with Senators to discuss Resolution 550 that officially makes May  National Celiac Awareness Month.

When talking with the Senate staff I explained that making May Celiac Awareness Month gives members of the gluten free community a great jumping off point for awareness campaigns and projects. For example, the

Gluten-Free Carrot Cake with Cream Cheese Frosting Recipe

gluten free carrot cake
Gluten Free Carrot Cake. Courtesy: Teri Gruss

Moist and luscious, gluten-free carrot cake with cream cheese frosting is a gluten-free favorite at my house. The cake freezes well and the recipe makes one round layer cake, one 13×9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake!