Loading... Please wait...

Sign Up For Our Newsletter


Celiac Disease Facts

WHAT IS CELIAC DISEASE?

Celiac Disease (CD), also known as Celiac Sprue or gluten sensitive enteropathy (GSE)  is a lifelong inherited autoimmune condition affecting children and adults. When people with CD eat foods that contain gluten, it creates a toxic immune-response that causes damage to the small intestine. This reaction results in the inability to properly absorb nutrients found in the foods we eat. Even ingesting small amounts of gluten containing foods can affect those with CD and cause major health problems. Damage can occur to the small bowel even when there are no symptoms present.

WHAT IS GLUTEN?

Gluten is the common name for the proteins in specific grains that are harmful to persons with celiac disease. These proteins are found in ALL forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains rye, barley and triticale. In order to prevent further damage to the body and help eliminate symptoms of those affected by Celiac Disease all gluten containing foods MUST be eliminated. Celiac Disease is NOT a food allergy - it is an auto immune disease that someone can never grow out of.

ASSOCIATED AUTOIMMUNE DISORDERS

Insulin-dependent Type 1 Diabetes Mellitus, Liver diseases, Thyroid Disease-Hashimoto’s Thyroiditis, Lupus (SLE), Addison’s Disease, Chronic Active Hepatitis, Rheumatoid Arthritis, Turner Syndrome, Sjögren’s Syndrome, Raynaud’s Syndrome, Alopecia Areata and Scleroderma

SYMPTOMS OF CELIAC DISEASE

  • Abdominal cramping, intestinal gas
  • Distention and bloating of the stomach
  • Chronic diarrhea or constipation (or both)
  • Steatorrhea – fatty stools
  • Anemia – unexplained, due to folic acid, B12 or iron deficiency (or all)
  • Unexplained weight loss with large appetite or weight gain
  • In small children, growth failure, behavioral changes

OTHER SYMPTOMS

  • Dental enamel defects
  • Osteopenia, osteoporosis
  • Bone or joint pain
  • Fatigue, weakness and lack of energy
  • Infertility – male/female
  • Depression
  • Mouth ulcers
  • Delayed puberty
  • Tingling or numbness in hands or feet
  • Migraine headaches

PRIMARY SOURCES OF GLUTEN

  • Wheat (including semolina, durum, spelt, triticale, and KAMUT® khorasan wheat)
  • Rye
  • Barley
  • Oats (oats don’t naturally contain gluten, but are often subject to contamination with small amounts of it, so many gluten-intolerant people avoid them.)

 

HIDDEN SOURCES OF GLUTEN (These items/ingredients need to be carefully scrutinized)

  • Binders
  • Blue cheese
  • Brown rice syrup (if barley malt enzyme is used)
  • Buckwheat flour and soba noodles (if combined with wheat)
  • Caramel coloring (made from barley malt enzymes)
  • Coatings
  • Colorings
  • Dextrins
  • Dispersing agents (i.e., cellulose, citric acid)
  • Emulsifiers
  • Excipients (added to prescription medications to achieve desired consistency)
  • Extracts (in grain alcohol)
  • Fillers
  • Flavorings (in grain alcohol)
  • Flours, breads, cereals, crackers, pasta, sauces and condiments made with the primary gluten source grains or their derivatives
  • Grain alcohol (beer, ale, rye, scotch, bourbon, grain vodka)
  • Homeopathic remedies
  • Hydrolyzed protein, hydrolyzed plant protein (HPP), hydrolyzed vegetable protein (HVP)
  • Malt or malt flavoring (barley malt)
  • Modified starch, modified food starch (when derived from wheat)
  • Mono-and diglycerides (made using a wheat-starch carrier)
  • Oils (wheat germ oil and any oil with gluten additives)
  • Preservatives
  • Soy sauce (when fermented using wheat)
  • Spices (if contain anti-caking ingredients)
  • Starch (made from primary gluten source grains)
  • Vegetable gum (when made from oats)
  • Vegetable protein
  • Vinegars (distilled clear and white or with a mash starter)
  • Vitamin E oil

DIABETES AND CELIAC DISEASE

As reported by Juvenile Diabetes Research Foundation  approximately 1 in 10 people with type 1 diabetes (T1D) develop celiac disease – compared to the general population thought to be around 1 in 100 to 200 individuals.  Some people are born with a genetic susceptibility to celiac disease, and it is evident that people with other autoimmune diseases such as T1D may have a higher tendency toward developing celiac disease.

Anything found on our web site is for informational purposes only. Consult your doctor to obtain medical, treatment, and dietary advice.