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What is a
"Gluten-Free Diet"?
(By: Kimberly A. Tessmer, RD LD)
Celiac disease is one of the most prevalent reasons for
a person to follow a gluten-free diet.
Celiac disease is an autoimmune inflammatory disorder of the
small intestine that is also known as gluten-sensitive enteropathy or
non-tropical sprue. This disease affects both children and adults.
There is no known cause but
research suggests a strong genetic link. Celiac disease is much
more common than once thought.
For people with celiac disease, eating any food
that contains gluten, a protein found in wheat, rye, barley and other
grains, sets off an autoimmune response that causes the destruction of
the villi within the lining of the small intestines as well as the
destruction of certain digestive enzymes.
Their body produces antibodies that attack the small
intestines, causing damage and illness.
Oats have also been traditionally considered to be harmful
to people with celiac disease, but recent scientific studies have
shown otherwise. The destruction of the villi results in the body’s
inability to absorb nutrients that are needed for good health such as
carbohydrates, protein, fat, vitamins and minerals. These nutritional deficiencies can deprive the brain, nervous
system, bones, liver, heart, and other organs of the nourishment they
need and can cause vitamin and mineral deficiencies that can lead to
many types of health conditions, diseases and illnesses.
Symptoms of celiac disease include anything from
nausea, vomiting, gas, bloating, and abdominal pain to depression and
joint pain. The symptoms vary from individual to
individual.
If you suspect celiac disease consult your physician or
a gastroenterologist in your area. Never start a gluten-free
diet until AFTER you have been properly tested and diagnosed. A
dietitian that specializes in gluten-free diets can be helpful in
getting you started on the diet once you are diagnosed.
Check
out this cookbook for great gluten-free recipes!
The Gluten-Free Gourmet Cooks Fast and...
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