October is designated as - Celiac Disease awareness month
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On this OKinHealth Celiac Page you will find information on:
What is Celiac disease? by Catherine MacArthur
Diagnosis
Do I have it?
What is 'The Prescription Diet' ?
Essential dietary tips and strategies
Dangerous grains & ingredient for Celiac's
More about Celiac Disease by Anniteh Zanne, Penticton
Support Groups
Additional information
Celiac Recipes - coming soon
Where to buy Celiac products & order on line- coming soon)
Okay, so what is Celiac disease?
Celiac disease is described by some as the most prevalent undiagnosed medical condition in North America (citation needed). It is estimated that the disorder affects 1 in 133 Americans (Celiac.com, 2007). One can presume that the Canadian situation is similar to that of the U.S.
In general, people with Celiac disease cannot tolerate grain proteins from oats, barley, rye and wheat.
I would also describe Celiac Disease as one of the most misunderstood conditions: the general presumption is that it is an allergy – one must avoid certain foods, ergo, an allergy. Unfortunately, unlike most food intolerances, Celiac disease can cause permanent damage to our bodies. Because the body's own immune system causes the damage, celiac disease is considered an autoimmune disorder. It is also classified as a disease of malabsorption because nutrients are not absorbed (NDDIC, 2007, Online Ver.).
Both of these factors can result in some very serious conditions. For example, if a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population (citation)
Diagnosis
Celiac disease is a genetic disease, meaning it runs in families. Sometimes the disease is triggered-or becomes active for the first time-after surgery, pregnancy, childbirth, viral infection, or severe emotional stress (ibid).
As a disease with both an autoimmune and malabsorption profile, Celiac Disease can be difficult to diagnose.
I have known many people diagnosed late in life that have suffered for years with a strange myriad of symptoms. For example, my sister-in-law suffered all her life with chronic headaches and fatigue before finally being diagnosed at 36. More confounding is that it is now estimated that up to 50% of Celiacs are asymptomatic. However, as research progresses, the range and understanding of the symptoms are broadening. Below is a list of some of the most common symptoms.
-chronic anemia
-B12, folic acid deficiencies
-failure to thrive (children)
-fatigue
-irritability
-headaches
-gas, pain, nausea
-depression
-weight loss (although many Celiacs can be overweight as well)
-delayed growth
-bone and joint pain
-dental (enamel) weakness
-skin rashes
-pale pallor
-short stature
-infertility
-delayed menstruation
In addition, Celiac disease is now being linked to thyroid conditions, arthritis, osteoporosis, chronic fatigue and fibromyalgia (this list continue to grow)
How do I find out if I have Celiac Disease?
Fortunately, one can be quickly and easily diagnosed with a blood test and follow-up biopsy.
A diagnosis is usually welcome, since improved health can be seen quite quickly with the prescription diet. Unfortunately, there is no known cure for Celiac disease. The symptoms will go away – but the disease is for life. And of course, it is always recommended that the a Celiac patient work with a registered dietitian, especially in the early days of diagnosis.
What is 'The Prescription Diet' ?
And now for the tough part….. As one doctor said to me, “a gluten free diet can be one of the most difficult diets I know of “. The new Celiac patient will have to overhaul all of their eating habits. It must be reinforced that Celiac must avoid even minute traces of gluten and this is the toughest part of a celiac lifestyle: the continuing education of oneself (and others) as to what products are safe, where gluten can hide, and how to navigate a world where food and socializing go hand-in-hand.
Here are some essential dietary tips and strategies to get one started.
1) Take the “precautionary principle”: Unless you know it is safe, don’t eat it.
This sounds extreme, but the new Celiac patient will be amazed at how pervasive gluten is in industrial food production. Up until two years ago, every Christmas I would consume vast quantities of blue cheeses. And every Christmas I would end up feeling really sick. The mold that gives bleu cheeses their fantastic flavour is often grown on bread crumbs!
- Learn all of the ingredient aliases of the dangerous grains and their derivatives. I have listed just a few below. In addition, the various celiac web sites are good sources.
-hydrolyzed plant protein
-starches (from undeclared sources)
-natural flavourings (from undeclared sources)
-malt (comes from barley)
-caramel colouring (can be grain based)
-alcohol (often grain based)
-extracts (that are alcohol based)
-gum base (some chewing gums are safe, some aren’t)
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Avoid cross-contamination: Watch out for the family marginarine/butter dish and toaster (I have my own toaster).
- Through experience, I usually never presume a product is safe unless it says gluten-free (there is some question around imported gluten free products). Call food and drug companies regularly. I find almost all companies to be extremely helpful – they can usually answer a question right away.
- Watch out for ingredients in cosmetics, especially lipstick. Be aware that Vitamin E can be grain derived.
- Bulk food bins can be a source of cross-contamination.
- Companies that specialize in ‘gluten free’ products are a great resource for the new Celiac patient. They are surprisingly tasty and guaranteed safe. Some brands that I recommend are Pamelas, and Kinnikinnick. Both of these products are readily available through local health food and grocery stores.
This article is written by Cathy MacArthur is a local Penticton Mom with Celiac disease. Her youngest child also has celiac disease.
Articles:
Celiac Disease submitted by Anniteh Zanne, Penticton BC
Celiac disease covers a spectrum of illness from ambiguous, relatively mild digestive symptoms to more destructive and even life-threatening disease. Celiac disease has no cure or medical treatment. Celiac disease is associated with a variety of autoimmune disorders which is an immune mediated response to gluten, the proteins found in cereal grains which are a common cause of the disease. For persons with celiac disease the toxic part of the gluten molecule is the prolamin portion: apha-gliadin in wheat, secalin in rye, horedin in barley and evedin in oats that causes a reaction to the mucous lining of the intestine. The gluten found in corn and rice does not contain this toxic portion....[ Read more]
Salba is gluten-free and safe for Celiacs or those with wheat allergies.
What is Salba? [Read More]
Resources for additional information.
Websites:
Support Groups - check the Canadian Celiac Association for more area.
- The Penticton Celiac Support Group meets every second month on the third Friday at the Penticton Health Centre main floor meeting room, 740 Carmi Avenue. Family members are welcome to attend. Contact volunteer Les Erucker 493-6381
- The Kelowna Celiac Society c/o Marie Ablett. - 994 Tronson Dr. Kelowna 763-7159.
Support group meets Feb/Apr/June/Sept/Nov at Winfield Seniors' Centre, 9832 Bottom Wood Lake Road, in Winfield.
- Canadian Celiac Assoc. Kelowna meetings are held the second Sunday of Sept, Nov, Feb, April & June at the Health Unit, Ellis St., Kelowna at 1:00pm. Call Susan 769-7163. Pot Luck Lunch will be Sun Feb 8, 12:30.
Please bring a gluten free dish. Call Katrina, 546-3298
Interior Health Registered Dietician; Maureen.Green@interiorhealth.ca or Web: www.interiorhealth.ca or you medical Doctor or Naturopath.
Where to buy:
Health Stores that have a large selection of Celiac products and you can : ( coming soon)
Celiac, Gluten, & Wheat-Free Products Online
We are working on section. Order Celiac products on line and shipped to your home including rural areas in BC: (coming soon)
Celiac, Gluten, & Wheat-Free Recipes
We are working on section.
Celiac, Gluten, & Wheat-Free Books
- Against the Grain: The Slightly Eccentric Guide to Living Well Without Gluten or Wheat (Paperback), Peters Lowell
- The Gluten-free Gourmet, Second Edition: Living Well Without Wheat (Owl Books) (Paperback), Hagman, Bette
- for more books and DVD's - go to OKinHealth Bookstore
Leave a message: If you found this page helpful, or any comments, or feedback - email: info@OKinHealth.com
- Hi, I find this page to be a great resources with a lot of information for me to follow up on. Vera, Penticton
- hello, thanks for the info as we live in rural BC. Tom, Fort St John, BC
- Hello, Saw your web site and noticed no stores listed carrying gluten-free. Steve
- Thank you so much for your great information. I was just wondering where i could get ENER-G Wheat Free, Gluten Free Wylde Pretzels and Gluten Solutions Bry's Bread. This bread has no gluten, dairy, or soy and my son really likes it. Ann, Okanagan, BC
- It's about time - Wow I am so excited to see this celiac page. I suspect that I am celiac and have been following a celiac diet for about 5 years now. I would like some information on how to get tested and where. It's going to be great to see your web information develop. from Nora, South OKanagan, BC
- Add your comment here or email me a question!
Disclaimer
The information contained in this article should not be used as a substitute for the medical care and advice of your doctor. The author is not a trained medical professionals, and it is recommended that patients regard this advice as secondary lifestyle information to the medical advice given by a medical professional. In no event shall the author or OKinHealth be liable for any incidental, indirect or consequential damages of any kind, or any damages whatsoever resulting from loss of use, data or profits, whether or not advised of the possibility of damage, and on any theory of liability, arising out of or in connection with the use or performance of this information. |
