Article DirectoryArticle Directory – Free Online Article Directory

Celiac disease is a digestive disorder caused by an abnormal immune reaction to the consumption of gluten, a protein found primarily in wheat, barley, rye, and triticale. Celiac disease is much more common than previously thought. It is estimated to affect one in 133 Canadians. However, only about 3 percent of these have been diagnosed.

When a person with celiac disease eats gluten-containing food, the immune sys­tem reacts by producing antibodies, which attack the villi in the small intestine, reducing their ability to absorb nutrients. Over time, the reduced absorption of nutri­ents leads to malnutrition and vitamin, mineral, and essential fatty acid deficiencies. This can damage the health of every organ and body system and increase the risk of many diseases, such as osteoporosis and depression.

The cause of celiac is not known; however, three factors are typically present in those who develop the disease: genetic predisposition, a diet containing gluten, and a triggering event. Possible triggers include: introduction of grains into a baby’s diet, puberty, pregnancy, menopause, stress, viral or bacterial infection, and trauma (ac­cident, surgery).

There is no cure for celiac disease, but the condition can be managed by following a gluten-free diet for life. Supplements can play an important role in restoring health.

SIGNS & SYMPTOMS

Symptoms of celiac vary greatly and may include:

• Abdominal cramps and bloating

• Anemia

•  Chronic diarrhea or constipation

•  Dental and bone disorders

•  Fatigue

•  Irritability and depression

• Joint pain

•  Skin rash or mouth sores

•  Stunted growth in children

• Tingling in the legs and feet

• Weight loss

Note: Dermatitis herpetiformis is an itchy, blistering skin disease that also results from gluten intolerance. It typically affects the elbows, knees, and buttocks.

Those who do not adhere to a gluten-free diet are at greater risk of developing os­teoporosis; cancer of the intestines, mouth, esophagus, or bowel; and neurological diseases (seizures and nerve damage).

Risk Factors

Existing autoimmune disease such as Lupus erythematosus, type 1 diabetes, rheuma­toid arthritis, or thyroid disease

Family history: Having a family member with celiac increases your risk by 10-20 percent.

DOCTOR’S ORDERS

Your doctor will recommend a strict gluten-free diet and a consultation with a dieti­tian to learn what this entails. Once gluten is removed from the diet, the villi start to heal and intestinal inflammation subsides. Complete healing and regrowth of the villi may take several months in younger people and as long as two to three years in older people. For severe cases that don’t respond to dietary changes, medications such as prednisone are temporarily used to suppress the immune response.

SHERRY’S NATURAL PRESCRIPTION

A strict gluten-free diet is crucial for those with celiac disease. Vitamin, mineral, and essential fatty acid supplements are recommended to correct deficiencies and restore health.

Dietary Recommendations

Read labels carefully; look for products labelled gluten-free. If in doubt, contact the manu­facturer. When eating out, ask to speak directly to the chef as service staff may not be familiar with gluten and the many possible hidden sources. Cross-contamination can occur if gluten-free foods are prepared in unwashed bowls previously containing gluten, or cooked in the same pots or deep-fryer.

Foods to include:

•  Lean meats, fish and poultry, fruits, vegetables, corn, potato, rice, quinoa, and soy. Healthy fats (fish, nuts, and seeds) are very important to help restore essential fatty acids, which are depleted in those with celiac disease.

•  Flours made from amaranth, buckwheat, rice, soy, corn, potato, and tapioca are allowed and can be substituted in recipes.

Foods to avoid:

•  Foods containing wheat, barley, rye, bulgur, Kamut, spelt, and triticale, such as breads, pasta, cereals, baked goods, crackers, and pies.

Watch for hidden sources of gluten-ings, and coating agents.

-prepared and processed foods, such as sauces, dress-

Note: Dairy should be limited initially as damage to the intestines reduces the ability to di­gest lactose (dairy sugar). After the intestines have healed, dairy consumption can resume.

The safety of oats in those with celiac is controversial. Several small studies investi­gated this matter. These studies used pure oats, free of gluten contamination, and the amount per day was limited. The Canadian Celiac Association has stated that consump­tion of pure, uncontaminated oats is safe in the amount of 50-70 g per day (1/2-3/4 cup of dry rolled oats) by adults and 20-25 g per day (1/4 cup of dry rolled oats) by children with celiac disease. Note: Some individuals may not tolerate even pure oats, in which case they should be completely avoided.

Lifestyle Suggestions

To promote healing and support immune function, it is important to get adequate rest, reduce stress, and strictly adhere to the gluten-free diet.

Top Recommended Supplements

Digestive enzymes: May be depleted in those with celiac; they aid proper digestion of food and are particularly important in newly diagnosed individuals. Once the intestines have healed, enzymes may not be necessary. Look for a broad-spectrum product containing lipase, amylase, and protease. Take as directed before meals.

Essential fatty acids: Are highly recommended to correct deficiencies, reduce inflammation, and promote healing of intestinal cells. Look for a product that provides both omega-3 (fish) and omega-6 (borage, primrose) fatty acids.

Multivitamin and mineral complex: This is absolutely essential to correct deficiencies and promote healing. The most common deficiencies include calcium, magnesium, iron, zinc, vitamins D and K, and folic acid. Even those who are stable on a gluten-free diet and in remission may still have nutrient deficiencies and would benefit from a supplement. Those with severe malnutrition and deficiencies may require higher than typical amounts. Consult with a health care provider for recommendations.

Complementary Supplements

Fibre: Often deficient in a gluten-free diet due to the elimination of many grains, so supple­ments can help improve bowel function and prevent constipation. Look for a product that contains a combination of soluble and insoluble fibres.

Green Food supplement: Provides vitamins, minerals, and fibre; improves energy and recovery. Ensure that the product is gluten-free.

Probiotics: Support intestinal health, restore normal flora, and improve bowel function. Look for a product that is non-dairy, stable at room temperature and provides at least 1 bil­lion live cells. Take one to three capsules daily.

FINAL THOUGHTS

To improve health and reduce complications from celiac disease, consider the following:

1. Adhere to a strict gluten-free diet.

2.  Eat a healthy diet, including fruits, vegetables, lean protein, healthy fats, and glu­ten-free grains.

3. To promote healing, get adequate rest and reduce stress.

4. Take a quality multivitamin/mineral complex, essential fatty acids, and enzymes.

5.  Consider fibre, probiotics, and green food supplements.