Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Catholic Church Votes to Address Gluten-free Communion Issues

    Reviewed and edited by a celiac disease expert.
    Catholic Church Votes to Address Gluten-free Communion Issues - Photo: Wikimedia Commons--G. Sfasie
    Caption: Photo: Wikimedia Commons--G. Sfasie

    Celiac.com 11/26/2014 - Catholics with celiac disease received some hopeful news recently, when the U.S. Conference of Catholic Bishops voted overwhelmingly in favor of drafting of a revision to the Guidelines for the Celebration of the Sacraments with Persons with Disabilities. The vote was 207 bishops in favor and one against, with one abstention.

    Photo: Wikimedia Commons--G. SfasieThe bishops voted to change the guideline to accommodate people with celiac disease and others who cannot consume wheat, and have been unable to take full communion.

    Celiac.com Sponsor (A12):
    Because churches are required to serve communion wafers that contain wheat, numerous people have been unable to consume the wafers, and have thereby been missing out on what many deem to be a crucial part of communion.

    Some Catholic churches have tried to accommodate people with celiac disease and gluten sensitivities by offering low-gluten communion wafers. However, even the low-gluten versions approved by the church generally did not meet the FDA standards requiring less than 20 parts per million of gluten, and were thus unacceptable to many with celiac disease or severe gluten sensitivity. For these people, even small amounts of the wheat gluten can cause health problems.

    Exactly what changes the bishops will make regarding the Eucharistic wafer remain to be seen. Ideally, the new guidelines will permit wafers that are safe for people with celiac disease, and which will permit them to enjoy full communion.

    How do you feel about this? Is it welcome news? Do you know any catholics who’ve been missing out on communion? Stay tuned for more news on the new guidelines.

    Here, you’ll find a copy of the Open Original Shared Link.


     Share
    Go to articles

    User Feedback

    Recommended Comments



    Guest MichaelBoland

    Guest MichaelBoland

    Posted

    Good news.

    Link to comment
    Share on other sites
    Guest J. Hergott

    Guest J. Hergott

    Posted

    Hope Canadian church's do that too.

    Link to comment
    Share on other sites
    Guest Cheryl Ruffing

    Guest Cheryl Ruffing

    Posted

    I'm a bit skeptical of how substantial the changes will be, and would still be concerned about mix-ups among the hosts, unless ALL wafers became rice-based, or some such.

    Link to comment
    Share on other sites
    Guest Donna

    I have been waiting for this news for ten years. I can no feel I am participating at Mass, and not an outsider.

    Link to comment
    Share on other sites
    Guest Linda

    Excellent news and progress. I for one, cannot tolerate the low gluten host.

    Link to comment
    Share on other sites
    Guest Kathy

    If you are knowledgeable on Catholic doctrine, you would know that Communion under EITHER species is FULL Communion. I venerate the host and then go to the chalice to receive Communion. I have never felt deprived.

    Link to comment
    Share on other sites
    Guest Kristi

    My Catholic church provides a gluten free host - no wheat at all - for my son. It is kept in its own container at the altar, the priest does not touch the host but instead tips over the container into my son's hands to ensure there is no cross contamination. When I had to originally approach the church about it their response was that it was their duty to make sure my son could take communion safely, the priest had no issue with the wafer having no wheat. I'm pretty sure the brand is EnerG, made with sweet rice and potato flour.

    Link to comment
    Share on other sites
    Guest Susan

    Great news!

    Link to comment
    Share on other sites
    Guest Joyce

    Good news, but I wonder if they will go far enough. I am one who does not have a severe gastric reaction but 24-36 hours after receiving my low-gluten host (handed to me in a separate pyx, I have an outbreak of dermatitis herpetiformis rash, usually on my neck. I can only guess at the damage receiving communion does to my small intestine. Anyhow, I live in hope.

    Link to comment
    Share on other sites
    Guest Paul
    If you are knowledgeable on Catholic doctrine, you would know that Communion under EITHER species is FULL Communion. I venerate the host and then go to the chalice to receive Communion. I have never felt deprived.

    Amen

    Link to comment
    Share on other sites
    Guest Sheila

    Glad to see article. I receive the Precious Blood. Both the Host and the wine are fully the body blood soul and divinity of Jesus. Not every. Catholic understands this, unfortunately. You are not "missing out" if you can only receive the wine. No one has the authority to use a non-wheat host. I have wondered if a gliadin-free wafer could be produced.

    Link to comment
    Share on other sites
    Guest Mary

    Since the Body and Blood are joined during consecration, I take only the wine. It did feel odd at first but it's the safest way to receive Communion.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Jefferson Adams
    Celiac.com 05/06/2009 - Like so many people with celiac disease, Elisabeth Hasselbeck of ABC's The View has a story to tell. Like so many people with celiac disease, that story involves a long, slow, painful journey from suffering to understanding, to self-empowerment and recovery. In between were periods of confusion, doubt, isolation and malaise. Hasselbeck describes that journey in her new book: The gluten-free Diet: A Gluten-Free Survival Guide.
    Open Original Shared LinkHasselbeck's odyssey began during her sophomore year of college, when she fell ill after returning from a three-week-long trip to Belize. She was diagnosed with a severe bacterial intestinal infection which, her doctor said, was a result of her travels in Central America. The illness put in the school infirmary for...
    Rebecca Herman
    Transparency Revealed in World of Distilled Spirits - Freeport, Maine
    Celiac.com 06/27/2011 - In order to protect the propriety of their products, distilleries can be reluctant to disclose process details. Yet their disclosure is crucial for those of us who are unable to consume gluten.  Recently, I investigated a potato vodka and gin distillery in Freeport, Maine where this is not the case.
    Don Thibodeau, president of Green Thumb Farms, launched Maine Distilleries in 2004 with his brother, Lee Thibodeau, and managing partners, Bob Harkins, director of sales and marketing, and Chris Dowe, head distiller.  Maine Distilleries is dedicated to the production of three spirits that are sold under its Cold River label.
    Green Thumb Farms, a 2,000-acre family-owned farm located in Fryeburg, Maine, produces potatoes, beans, and corn in the alluvial soils of t...
    Jefferson Adams
    Celiac.com 12/26/2011 - After five months on a gluten-free diet, top professional tennis player Andy Murray has more energy than before, a faster recovery time, and a new-found ability to wake up early, according to comments Murray made when asked by reporters.
    The Scot says that he is amazed by the energy he's gotten from his gluten-free diet. He also says that his change in eating habits is proving beneficial on the court.
    "I think there’s a bit of difference in my approach to training and the diet. I feel pretty fresh," he says.
    Playing indoors at Paris Bercy, where early starts are common, Murray said " I slept seven and a half hours after playing both singles and doubles, but still woke up feeling fresh. The diet has given me more energy."
    Does he miss eating bread a...
    Jefferson Adams
    Gluten-free Djokovic Grabs Wimbledon Championship
    Celiac.com 07/08/2014 - Gluten-free tennis superstar Novak Djokovic won his second Wimbledon title by outlasting the Swiss player, and seven-time champion, Roger Federer in five sets last Sunday.
    Up 5-2 in the fourth set, Djokovic was unable to capitalize at match point, but held on for a 6-7 (7), 6-4, 7-6 (4), 5-7, 6-4 victory at Centre Court.
    The championship returns the 27-year-old Serb to the world’s No. 1 ranking. Djokovic has seen his fortune improve since moving to a gluten-free diet, and credits his subsequent successes on court to his diet and to his mental conditioning.
    The rivalry between Djokovic and Federer has remained evenly balanced over the years. The two have faced each other 35 times, with Federer leading 18–17.
    They have faced off in a r...

  • Recent Activity

    1. plumbago
      - plumbago replied to Jasmina's topic in Gluten-Free Foods, Products, Shopping & Medications
      17

      Gluten-Free Bread Causing Reaction?

      Could it be something (some additive or other) they added to the rice flour to make it easier to work with or cook?
    2. gurgi
      - gurgi replied to Jasmina's topic in Gluten-Free Foods, Products, Shopping & Medications
      17

      Gluten-Free Bread Causing Reaction?

      My lips actually have an allergic reaction. Apparently it's rice flour ontop of the bread, but I don't have a problem with rice. I can't have gluten
    3. plumbago
      - plumbago replied to Jasmina's topic in Gluten-Free Foods, Products, Shopping & Medications
      17

      Gluten-Free Bread Causing Reaction?

      @gurgi I would look at the ingredients and go through that list to see if an allergic reaction is possible. Regarding m and s soft rolls: I did a search on the ingredients of the gluten free version. It has added B vitamins (b2, b5, and b6). I also see that niacin (b3) was added. Sometimes when people take b3 or, really, too much of it, they get a flush...
    4. knitty kitty
      - knitty kitty replied to lydialoo's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      9

      Almost in remission!!!

      @lydialoo, Tell me about your high dose Thiamine routine. What kind of Thiamine are you taking? How much (mg) are you taking? When do you take it? Are you taking a B Complex? Are you taking Magnesium?
    5. gurgi
      - gurgi replied to Jasmina's topic in Gluten-Free Foods, Products, Shopping & Medications
      17

      Gluten-Free Bread Causing Reaction?

      I have an issue with some gluten free bread. When I eat bread that has a lot of powder on the top of it (warburtons wraps and m and s soft rolls), my lips immediately become inflamed and sore, then they become red and cracked and sore. Can anyone help me. I am struggling to work out what it is that is causing this.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,104
    • Most Online (within 30 mins)
      7,748
    Pam DuVall
    Newest Member
    Pam DuVall
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Tanner L
      6
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L
      Started

    • Nacina
      6
      14 year old with Celiac & EOE still suffering...

      By Nacina
      Started

    • Katiec123
      14
      Finding out I’m coeliac whilst pregnant

      By Katiec123
      Started

    • Vicrob
      4
      Gluten ataxia

      By Vicrob
      Started

    • lasthope2024
      8
      This forum might be the last hope I have in my life. Please I beg you

      By lasthope2024
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...