Archive for April, 2013

How Celiac Is Different From Mere Gluten Allergies

Gluten is found in cereal, pasta, bread and many other grain-based foods. Gluten is typically used as a binder in foods and many items like pharmaceutical items and hydrogenated plant or vegetable protein, to name a few.

The signs and symptoms that are observed with Celiac disease are similar to those of gluten allergies but celiac is not a mere allergy to gluten.

Celiac disease is an autoimmune reaction that damages the villi of your intestines when you eat gluten and it is actually genetic. The disease affects 1 in 100 persons within the United States and around 97% of people remain undiagnosed.

Gluten allergy symptoms vary from a person to another but the typical ones consist of abdominal cramps, pains, flatulence and diarrhea.

In infants and young children, warning signs usually take place after weaning. Being able to observe possible signs or symptoms immediately will prevent complications.

People with celiac condition may receive medical treatment to manage symptoms but the only therapy for this disease is to just cut gluten out of the diet altogether.

Gluten allergic reactions today are four times more documented as compared to how it was in the 50’s. However, considering diagnosing gluten allergy or intolerance can be quite difficult. A lot of people with gluten allergies aren’t even aware that they have such problem with foods containing wheat or gluten. This estimation could actually much higher in reality than research has been displaying.

Persistent indicators such as abdominal bloating, swelling, cramps or pains after eating wheat or gluten based products show that you might actually have wheat/gluten allergy. For people suspecting if you have any food intolerance, go visit your doctor for medical help.

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Posted by Chloe Boggs - April 27, 2013 at 12:12 pm

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What does it mean to be Gluten free?

Question by Hope B: What does it mean to be Gluten free?
And what do I need to eliminate in order to have a gluten free diet? What is ok to eat?

Best answer:

Answer by tiggsy

You have to eliminate wheat, barley, rye and a few other more obscure grains, and all derivatives of them, like flour, soy sauce, malt, wheat germ, bran…

Everything is ok to eat, except these few items. Unfortunately, wheat in particular is found in almost all processed foods, so you have to start eating more natural food – fresh meat and fish without sauces or coatings (except ones you make with gluten free ingredients), fresh fruit and vegetables in their natural state or cooked without glutinous additives, dairy products like cheese and yoghurt (but not low fat varieties, unless they are marked gluten free). There are no “normal” breakfast cereals that are gluten free that I know of. You can get some in health stores, though.

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Posted by GlutenFree - April 24, 2013 at 1:36 pm

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Son is autistic and wanting to put him on Gluten-Free diet?

Question by margiesue_84: Son is autistic and wanting to put him on Gluten-Free diet?
So far looking into it, it seems pretty simple, except for the bread, does anyone know if Wal-Mart sells a gluten-free bread. And when looking for ingredients, on packages i need to avoid wheat, rye or barley for sure, is this correct. Any thing else that might be helpful would be appreciated. We are just now looking into it so help from gluten-free dieters would be awesome.

Best answer:

Answer by cayci_3
I’ve done some research on it because I have unknown food allergies. I went to Barnes and Noble and got a book called “Everything Gluten-Free” and it’s amazing, I think around $ 10-15. That is where you need to start, read up on it as much as you can, and it has recipes in there too.

Wal-Mart doesn’t sell one specific brand of bread that is gluten free. You can buy the mix of the bread and bake it yourself, which is relatively easy. You can buy the mix in the organic section in Wal-Mart. Honestly, for bread and stuff it’s best to go to an organic store and find a reasonably priced bread if baking it is too much.

Gluten also can hide in dressings and sauces as well. Besides breads, dressings and sauces are the next culprit. Again, check the labels. You can still use flour, rice flour for example if you want to fry things or just use flour in something. Again, the Gluten-Free book I mentioned had tons of alternatives in there.

Hope it helps! Good luck!

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Posted by GlutenFree - April 23, 2013 at 1:24 pm

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Preventing Gluten Intolerance Symptoms From Worsening

While advances in medicine progress and get more complicated by the minute, people of today get to know way more about specific food allergies. Lactose intolerance and seafood allergies are included in the list of the most common allergies but health experts today can identify some people’s problems with ingesting certain substances such as iodine and food dyes, among many other allergy-inducing compounds. Additionally, gluten intolerance or celiac disease has been making noise lately. Read on and find out more.

Gluten is defined as a protein composite found in foods processed out of wheat and related grain species like rye and barley. When those who are intolerant of gluten or those sensitive to it eat foodstuff that have gluten, damage is incurred to the intestines. The reason is that the immune response created by the villi in the small intestines.

Eventually, if a gluten intolerant person keeps on eating gluten-containing food, it will beat up these intestinal villi up to the point where they lose the ability to absorb nutrients properly from the food eaten.

As a matter of fact, such condition is not only an allergy but a disease that is hereditary. That being said, if you know beforehand that a member of your family or bloodline suffers terribly when eating gluten-laden food, tell them to have themselves tested to prevent any further damages to their digestive tract. Unluckily, you’re also prone to having this condition, considering it’s genetic.

If you let this health condition continue without doing something to somehow bring it to an end, you are bound to develop other serious health problems like osteoporosis, anemia, neurological issues, gallbladder and pancreatic malfunctions, just to name a few.

Consult your doctor before worse comes to worst. You don’t want to suffer from more terrible symptoms, do you?

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Posted by Chloe Boggs - April 20, 2013 at 12:48 pm

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Can I cure costochondritis caused by celiac disease by fasting?

Question by Dora: Can I cure costochondritis caused by celiac disease by fasting?
I know I should have just stuck to my diet but I didn’t. I’ve been in pain for so long and it’s just ruining my life for the past year. If I don’t eat for a few days anything but raw canned pumpkin and green tea will it go away?

Best answer:

Answer by Elizabeth
Look up juice fasting on google, as a way to get back to health. You are probably not ready for a water fast. A water fast can be detrimental to a persons health if one goes on it too soon.

Green juices for fasting. Green smoothies if you want to work your digestive system, but help it digest your foods better by breaking down the foods in a blender instead of your mouth.

When you juice fast, your body will put hardly any work towards digestion and will put all its energy toward healing your body.

The body can get very skinny during this process, and it is recommended to see a doctor to have a blood test before going on any fast.

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Posted by GlutenFree - April 18, 2013 at 1:48 pm

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Q&A: What are some salads, dishes, and/or dressings for a person with a gluten-free diet?

Question by Ly: What are some salads, dishes, and/or dressings for a person with a gluten-free diet?
I’m going to be having a gathering, and one of the guests is on a strict gluten-free diet. It’s going to be a BBQ (steak and chicken), but that guest can’t eat red meats, fruits, rice, etc. So what can I make besides the chicken that can be eaten by a person on a gluten-free diet, that takes good (has a flavor) so the other guests will eat some too?

I searched online for some recipes, but there’s so many, and I don’t know if they actually taste good. I was going to make a salad that’s “Cantina Bowl” style like from taco bell, but with natural fresh ingredients so that’s the kind of flavor I’m going for like the combination of those ingredients (beans, avocado, tomato, lime, spinach, corn, chicken, rice) but in something different?

Something that won’t take too long in the kitchen, or I can just do outside on the grill.

And maybe a recipe of a salad dressing that you think is really good or flavorful? I would really like it to be something all or at least most of my guests can enjoy, so the person doesn’t feel bad that I had to make something especially for them and no one else is eating it.
I meant *tastes good, not “takes good”.
Yea it’s Celiac, I couldn’t remmeber the name.
Sorry! It was *Candida. If sounded so familiar I thought that was it. But I asked the guest.

Best answer:

Answer by Shauna

The first thing I would do is to ask her if she/he would be comfortable with you making her any food. While your desire to do so will most definitely be appreciated, a large number of celiacs would rather bring their own food and come for the company alone. Because people often don’t understand and can become offended, a number of celiacs I’ve met feel reluctant to say anything and simply bring their food, smile, and don’t eat the gluten free dish provided because they actually can’t.

The ingredients are just a small piece of the puzzle, and even that you would have to buy new ones, depending on the dish. As an example,you can’t use any spices that have ever been open on the counter when you were using flour – they’re likely contaminated.

You will have to cook in a very different way. The celiac will react to gluten in amounts small enough that is is similar to a peanut allergic person avoiding peanuts. The dishes you use can’t have touched gluten after washing. Even second contact like a hand holding a roll and then touching the plate could be a problem for some celiacs.

The pots you use have to have the ability to have every inch scoured out (not just washed), with no cracks or crevices that you can’t reach (so no collanders, pots with bolts on the inside, no wood, no cast iron). YOU can’t touch her plates, her food, or her silverware if you have touched ANYTHING with gluten and not washed your hands yet. You have to scour out an area of the counter if her food touches it, too, or if you have something like a stirring spoon or spatula that needs to be set down.

You can’t use the grill at all, unless you wish to scour it down to gleaming metal to make sure any residue of gluten is eliminated. Gluten is very heat resistant, so it takes about 15-30 minutes at 600 degrees to destroy the molecule, which is why even the grill isn’t safe.

And if this celiac gets just a little gluten contamination, it can take up to 2 weeks before the celiac’s body heals back up.

It’s for the above reasons that so many celiacs will just make their own food, from safe pots and pans. They don’t get sick, and they know they didn’t put their host out by having to follow all these stringent rules to keep them safe.

Your best bet for food, if the celiac has no problem, would be to find some pre-packaged GF food, IMO. As an example, some corn and potato chips, guacamole, dips, and salsas for sale are Gluten Free, so that would be an easy one to provide that others could enjoy as well. They’ll say gluten free on the bag or bottle. Although your celiac would have to have access to either some chips and salsa set aside so they aren’t contaminated by others’ hands that have touched gluten, or they need access to the chips and salsa first, before anyone else touches it.

Wishing you good luck, and I hope your celiac appreciates the kindness of your hospitality.

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Posted by GlutenFree - April 17, 2013 at 1:20 pm

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How much weight will I lose if I stay on a gluten-free diet?

Question by Julia: How much weight will I lose if I stay on a gluten-free diet?
i just found out that i am allergic to gluten. I also have celiac disease. am i going to be skinny if i stay on a all gluten-free diet? or am i going to get fatter? ALSO…..***how much weight will i lose by June?*** that really doesnt matter but i was just wondering if this is going to affect my weight and how i look.

Best answer:

Answer by mim
Depends what gluten free things you eat.
You could put on weight as a lot of the things are higher in calories, or you could lose, it really depends on your food CHOICES. (and how many calories you are consuming) And of course how much exercise you are doing. gluten free is better for one’s gut I think anyway – obviously is for you as you are allergic.

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Posted by GlutenFree - April 16, 2013 at 1:47 pm

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Q&A: Going to go gluten free soon, what should I eat before I can never eat it again?

Question by Lizabeth King: Going to go gluten free soon, what should I eat before I can never eat it again?
I just got diagnosed with celiac disease and my parents are pushing me to not go onto a gluten-free diet until i get some biopsy done on my small intestines. I was wondering what kind of things should i eat during this time that I’m able to eat gluten.

Best answer:

Answer by Shauna
I’d think of all your favorite recipes that involve gluten, especially desserts. Cakes, pies, cookies, croissants, dinner rolls, baklava, cream cheese won tons, puff pastries, and so on. And right now, girl scout cookies, if you like them and can still get them.

These will never taste quite the same, even with substitutes, and sometimes you just can’t get a substitute.

Next, any favorite restaurants that you go to, I’d see if you can try one last time. You won’t be able to eat most of their food after this, so enjoy it now. 🙂

That said, if your biopsy comes back negative, I’d really urge you and your parents to investigate more. Some recent research is showing that those with positive blood work but negative biopsies may still have problems with gluten, but unless a GI doctor is an expert, they may not be aware of this. It’s worth exploring as a family.

Also, since you had a positive blood test, here is more information you want to explore with your folks: experts recommend that relatives of a diagnosed celiac get tested, too, EVEN IF they have no symptoms. Your family is now known to be in a much higher risk category to have this disease, and sometimes it can be active and doing damage for years without showing symptoms. And if they test negative, they should get retested every few years.

Here’s a forum discussion on some of the statistics and some of the recommendations re: this:
http://www.celiac.com/gluten-free/topic/43454-should-my-whole-family-get-tested/

Many doctors who aren’t experts specifically in celiac disease don’t seem to be aware of this recommendation, because they aren’t giving it to their newly diagnosed celiac patients. And then the result is like my own family, where we had one diagnosis and then 8 years passed before everyone else got diagnosed (every person in three generations except for one was positive). And everyone got really sick before they finally got diagnosed.

So definitely look up information on this and share it with your folks! 🙂

Good luck. The diet is going to feel overwhelming at first, but you get used to it and it’s not so bad after that point.

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Posted by GlutenFree - April 15, 2013 at 1:22 pm

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Yes To Yummy Gluten-Free

 

If bloating, diarrhea, weight loss, gas, and even feeling scrawny bothers you most of the time but don’t have a single clue why, then gluten might be to be blamed. Worse, you may have Celiac disease.

 

Gluten is defined as a protein composite found in foods that contain wheat rye, malt, and barley. If unluckily, you actually have developed sensitivity to gluten, you may have to avoid these grains forever. It can be quite difficult, and it takes some getting used to, but it will be worth it.

 

One thing that makes a gluten-free diet really hard is the fact that you have to give up bread and any other related products. You also have to stay away from all the pasta, cereals, bagels, burger buns, pizza, yes, all your favorite food.

 

But that’s not really applicable today, since gluten-free awareness is vastly spreading, many food manufactures now have gluten-free options. Rather than the typical wheat, they substitute corn, potato, and rice flour. You can eat them as much as you want, given they’re 100% gluten-free. Even dessert and pastry chefs offer sweet treats that have zero gluten content.

 

Reading the label, especially when you’re conscious about what you eat, is not rocket science. If you don’t take the extra effort, you may miss hidden sources of gluten.

 

Some red-flag ingredients are wheat, wheat flour, wheat gluten, wheat starch, rye, barley, and malt. Since hydrolyzed vegetable protein has protein, it’s in the not-to-eat list.

 

There are gluten-containing foods that most of us don’t know about like pizza, crackers, cakes, and beer. They’re not that obvious. What you need to do to prevent yourself from suffering is just meticulously check the label of every food products you buy. You’ll never know how much pain you will have to suffer from one single bite of a food you never thought would have this dreaded gluten.

 

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Posted by Chloe Boggs - April 13, 2013 at 12:43 pm

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What is the big deal with gluten-free foods?

Question by D-Writes rich words for poor souls.: What is the big deal with gluten-free foods?
From my understanding, gluten only affects a small population of people yet when I walk in health food stores gluten-free seems to be the main theme.

Thanks
Thank you both for the great answers! I just don’t get the craze.LOL I would think Organic would be a good enough theme…

Best answer:

Answer by Raelyn
Though only a small percentage of people show severe intolerance to gluten, it is, nevertheless, a protein that is hard on the digestive system and may cause damage slowly over time. Modern wheat is much higher in gluten than the wheat cultivated by humans for centuries. Gluten-free items are made from rice flour and potato starch and generally taste like cardboard. I don’t eat baked goods or pasta at all, but if I did, I would eat products made from spelt, an ancient grain related to wheat but with far less gluten.

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Posted by GlutenFree - April 11, 2013 at 1:17 pm

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