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Frequently asked questions, page 1, next page...

What is celiac disease?

Celiac Disease, also referred to as celiac sprue, gluten sensitive enteropathy, gluten intolerance, or dermatitis hepitiformis (skin version) is considered a chronic digestive disorder affecting genetically susceptible individuals. The absorptive surface of the small intestine is damaged when gluten-containing grains are eaten. The term "gluten" refers to the damaging proteins in certain grains involved in celiac disease (from wheat, rye, oats, and barley).

To develop celiac disease, you must first inherit the gene, consume gluten, and have that specific gene triggered. Common triggers may include stress, trauma, surgeries, pregnancy, etc. and viral infections. The disease is permanent and damage to the small intestine will occur every time you eat gluten, regardless of symptoms. Once gluten is removed from the diet, the lining and its tiny finger-like projections, known as villi, will return to normal.

What is a gluten-free diet?

Gluten-free recipes on the recipes page.

The gluten-free diet is the prescription for this disease. The term gluten refers to separate proteins – gliadin in wheat (including all forms of wheat), secalin in rye, and hordein in barley (this includes malt and malt flavoring) The protein in oats, avenin, has recently been reported not to cause damage to celiacs, but in the U.S. oats are considered contaminated during growth or in the processing. Therefore oats are still on the "no list".

It is vitally important to read labels very carefully since product formulations change frequently. You’ll learn of many surprising places where gluten can show up. Gluten (proteins) induces an immune response in a person with celiac disease. It has been proven that even when there are no symptoms, small amounts of gluten can be taking a toll on a celiac’s intestinal lining. When there is damage to the intestinal lining there is risk of developing more serious health conditions.

Coping...

Why me? What am I going to eat? Will I ever get well? Where will I shop, Will I ever eat in a restaurant again? There are positive answers to these questions, but to hear a diagnosis of celiac disease may initially elicit such feelings as isolation, confusion, anxiety, and anger at having to change your lifestyle; yet relief to know the diagnosis (sometimes after many years of illness). The gluten-free diet is not easy but well worth the effort. Constant scrutiny and control of food intake is the only defense a person has (at least right now) to prevent complications from this intolerance.

Positive family attitudes about celiac disease and the celiac diet will help the person lead a normal life. Your family needs time to adjust and develop new habits. It is important that the family work together to create a climate that fosters compliance with the new diet. Take time to grieve and accept the loss of "life before cd". It may be simpler to cook for the whole family in a gluten-free style. When everyone is eating basically the same foods, no one is singled out. It’s easier on the cook to prepare one meal for everyone, rather than cook certain foods for the family and special ones for the celiac. (Of course commercial gluten-free items and mixes tend to be more expensive, such as breads, cookies and pastries).

When it is your child who is on the clinical celiac diet, the child will feel better if he/she is eating the same foods that everyone else is enjoying. As for desserts, consider fresh fruits and homemade custards and puddings, rather than rich pastries. Encourage the whole family to attend local meetings and events. There is much for families to share.

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