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Celiac the Mysterious and the Medical Need for Gluten Free Diet

Celiac.com 08/10/2014 - Gluten comes from the Latin word for glue. It is a protein in wheat and other grains. It will elicit an autoimmune response in celiacs. Other grains like barley, rye and spelt contain gluten as well. In wheat products, the difficult part for celiacs to digest is gliadin. Some fad diets may try to claim glaidin is new, but it is not, and to dispel another myth there isn’t any wheat on the market that is genetically modified.

Photo: CC--Orin ZebestCeliac diease isn't diagnosed as often as it should be. In turn, individuals suffer with it for years, not knowing what to do or how to feel better. Celiac disease is often misdiagnosed for different ailments that have similar symptoms. It can seem to be mysterious, since often it takes time to find out what issue is causing the entire ruckus. There are several symptoms that overlap between celiac and other autoimmune disorders, like Type 1 diabetes, IBS, Crohn's and Hashimoto Thyroiditis. Celiac disease and other autoimmune disorders are known to have neurological effects that sometimes result in ataxia, numbness and pain, so Lupus, rheumatoid arthritis or similar disorders often get confused for celiac.To make it more confusing some autoimmune disorders can be triggered by untreated celiac disease.

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Celiac is a genetic disease that is not contagious, but it does medically require a gluten-free diet. An individual with celiac must be careful to read labels on all products they consume. They must be aware of co-mingling of food ingredients in preparation of their meals and must be diligent to not ingest a crumb of gluten!

There are individuals that don't have the genetic makeup for celiac disease, but yet seem to be unable to digest gluten. Those individuals are considered gluten sensitive. There unfortunately are no tests or strict criteria to diagnose gluten sensitivity, according to a recent Webinar from National Foundation for Celiac Awareness. The gluten sensitivity issue is not yet as clearly defined as celiac disease. Some individuals with gluten sensitivity do have a problem digesting gluten, but it often is just not as severe as the gluten autoimmune reaction that happens to those with celiac disease.

If you feel you may need a gluten-free diet, do not start one until you see a doctor who will likely recommend that you get screened for celiac disease. A celiac diagnosis begins with a blood test. If the test is positive then your doctor may direct you to a specialist for more testing, and after diagnosis send you to visit a Registered Dietitian or advise you to start a gluten-free Diet. Again, please do not start a gluten-free diet before your doctor does a test for celiac, it may make your test results inaccurate.

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3 Responses:

 
Lois Courtney
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
11 Aug 2014 10:07:48 AM PDT
Ridiculous advice!

 
Harry
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Aug 2014 5:34:59 AM PDT
Everything in this article is accurate. The genetically modified wheat of today has many doctors choosing not to eat food products that contain wheat. This practice is kept under the radar from the public for fear of retribution from the wheat lobby in Washington.

 
Ellen
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
11 Sep 2014 4:25:02 AM PDT
This article is incorrect! Most wheat available in the US market is GMO! The only exceptions are wheat sources from non-government subsidized farmers! What an outrage that the people who want to help those suffering with this disease either don't know the facts or purposefully mislead the very population they hope to help. GMOs should be clearly labeled on our foods so we can choose! GMO foods are toxic to everyone




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Vegetarian here too, celiac really makes it tough as all the Quorn meat replacement products bar the odd one or two are out Then there's all the scare sites saying only paleo type diets will repair your insides but guess what they're all heavily meat / fish based. @Ennis_TX has some good ideas for meals

Wow guys just read all the replies Thankyou all so much!!! There are so many things you've all said that has triggered a light bulb in my little head! The glasses may not be clean!! I will put this to a test. One night I'll stick to bottles of cider (double checked are gluten-free) another I'll try the Gin or William chase vodka if I can find it! And see the effects. if I loose many days due to these not working I'll see a practitioner and see what the deal is! Before I was diagnosed at Coeliac... I went to a herbalist who did a test and said corn is funny on my body!!! But then 18months later (when I became incontinant and lost a lot of weight) my bloods came back positive (after begging the docs and telling them it wasn't IBS) i don't tend to snack at bars on food but I must admit I never thought it could be the way it's served!! The humour and information has made me feel so much better thanks all xxx

Hey Matt thanks for your reply fellow Brit! I this is very interesting... I am very sensitive to cross contamination... e.g. A sieve wasn't washed properly when I lived at my mums so when I had drained my gluten-free pasta .. I hadn't even eaten the dish before I started to pass out and go dizzy and hot .. calling for my bf and mum ( they had a great team going when I would have an episode) it's horrendous! The fatigue is something I imagine every coeliac suffers with! I have to nap a lot. Ok so the booze I drink most of is -processo -amaretto -vodka, wine, cider (very rarely) when I drink at home I'm fine!!! I wonder if it's cross contamination from the bar or the level of alcohol?! I also had a jger bomb shot on Friday (looked it up and a lot of people say it's gluten-free) it's a hard live but someone's got to do it!! Thanks for the reply! When you get poorly from gluten (and the other evil candidates) are you so bad you can't function and feel your body is about to snap? Kind regards steph

Hi Steph and welcome I'm yet another Brit, funny how the alcohol threads flush us out I don't drink now but after a big night I used to get truly savage all day hangovers, much worse than those of my friends. They could include splitting headaches, vomiting, nausea, a 'fuzziness' in my head, sweats etc. After I put the pieces together and went gluten free I had a 'big night' on cider only and the next day was a revelation. What I'd thought was a 'normal' hangover was, for me at least, anything but. With gluten out of the equation hangovers were a breeze! The difference was mind blowing and just one more example of how gluten had been messing with me over the years. So when I read your post my first thought was that there was some trace gluten contamination going on. However: Obviously you've been at the diet for some considerable time now and know the score. I know Coeliac UK are firmly of the opinion that all spirits are safe but some (note some this a contentious one :D) members here will tell you they react to gluten based grain spirits for instance which distillation should render safe. Then there's the dangers of shared lines if you're drinking say Strongbow in a pub as alluded to above. Lastly it its wine, there's the often cited but maybe apocryphal these days 'flour to seal the casks' possibility. Finally there's bar snacks, maybe a brand of nuts etc that you snack on that may have changed their production process? I'm sure you've thought of these already, but it may be useful if you post your alcoholic drink choices / bar snack of choice up here maybe someone will have some input?. The second thing which leapt out was: Would you class yourself as super sensitive to cross contamination etc? Firstly that would make the cross contamination theory more compelling. You could test that out by having a drink at home under controlled circumstances to see whether the same issue arises? That could also answer the quantity question. Does one safe drink trigger it, two, three etc? Finally, and this is one that I find difficult, knowing you have the gluten issue may lead you to assume it's that when it could be something else. I tend to attribute EVERYTHING in the world to gluten these days due to it being able to affect me in so many different ways. Crisis in Korea? Gluten. Russian tanks massing on the Ukrainian border? Check their wheat intake. Global warming? etc. So it may make sense to pursue some other ideas at the same time. Try: http://goaskalice.columbia.edu/answered-questions/suddenly-drinking-alcohol-makes-me-sick http://www.steadyhealth.com/topics/very-abnormal-hangovers-thinking-it-could-be-allergy-to-alcohol and a doctor's answer: http://www.steadyhealth.com/medical-answers/abnormal-reactions-to-alcohol Cheers Sorry, best of luck! Matt

Similarly, I've been vegetarian for 25+ years. A 2015 Nature study connecting emulsifiers with microbiome changes has me wondering about the processed foods that I ate in the past, and I wonder about the wisdom of eating as much seitan as I did. I mostly prefer my post-diagnosis diet since it forces me to consider every ingredient and to cook from scratch more.