The prevalence of celiac disease and individuals following a gluten-free diet (I like to think of it more as a lifestyle) has skyrocketed in the last 25 years. As a part of my gluten-free experiment, I’d like to share what I discovered about the disease, its causes and how making simple lifestyle and diet changes can help individuals cope with the symptoms of the disease.
What is Celiac Disease?
Celiac disease is a life-long medical condition in which the absorptive surface of the small intestine is damaged by gluten, a protein found in wheat, rye and barley. Celiac disease is also known as gluten-sensitive enteropathy (GSE) or celiac sprue.
How does it affect the body?
If you have celiac disease and you want to feel your best, then it is essential that you steer clear of the prolamin fraction of wheat, barley and rye (commonly thought to just be wheat). When people with celiac disease, consumable products containing gluten, their immune systems react against the enemy – gluten.
Those with celiac disease may have difficulties absorbing nutrients because there is damage to the villi of the small intestine, thereby reducing the surface area, where most micronutrients are absorbed. I like to think of the villi as a plant that needs watering, they fall flat when damaged but are able to pop back up if given some tender love and care. Following a very strict diet, the mucosa can restructure itself within 2-3 months, but full villi recovery can take several months to years. But each time you are exposed to gluten, the immune system reacts and its right back to square one with the healing process.
The Rise of Gluten-Related Disorders
There are a few theories out there regarding this spike in prevalence of gluten-related disorders. One of the most dominant ideologies includes the hybridization and genetic modification of the grains to boost gluten content. Even a century ago, grains like wheat contained far less gluten than it does today. Changing the DNA of nature to produce more desirable outcomes like texture and chewiness can have negative consequences. Most of which are yet to be known. GMO foods have not been around on the market long enough to fully understand the detrimental health effects. The human body does not easily digest gluten, and the food industry is putting it in just about everything. The body’s enzymes can’t break it down completely and the remaining particles left behind might be causing the immune system to react to this foreign substance. Genetic modification is changing the world at a rapid pace; the evolution of the human body simply cannot keep up.
Diagnosis.
This can often be a long, drawn out and frustrating process for those suffering with chronic digestive problems. Don’t give up hope! Doctors usually diagnose celiac disease with a biopsy of the small intestine, which reveals the damaged villi.
On diagnosis it is commonly recommended that you start on a low-residue (low fibre), low-fat, lactose-free and gluten-free diet. With time, fibre, fat and lactose can be added back into the diet as tolerated but gluten is a lifelong restriction. At this point, education is your greatest tool for success with a gluten-free lifestyle. You will need to familiarize yourself with common sources of gluten and implement mindfulness into your every day. This awareness of your dietary limitations will save you a lot of fear, discomfort and also the risk of running your body into malnourished state. Do your research, empty the cabinets of old products and make your loved ones aware so they don’t give you something by mistake. Next, go to specialty health food stores and stock up on gluten free snacks and goodies.
Related Food Intolerances and Nutrient Deficiencies
Unfortunately, while you are having trouble with gluten, you may also find a new intolerance to dairy. This may be due to the flattening of the villi, lactase (enzyme responsible for digesting lactose) is secreted in the villi and if they are damaged then you will have troubles with lactose! All related!
Iron deficiency anemia is common in 40% – 80% of celiac patients. This is something that should be tended to before it gets any more serious. I read that in severe, untreated cases, malabsorption of fat, calcium, magnesium, fat soluble vitamins (A, D, E, K). folate, iron and vitamin B 12 can occur. Be sure to have you vitamin D and calcium monitored closely because this may cause bone density issues in the future. If your current diet doesn’t support this I would suggest supplementing. Good news is that once you have “healed” your mucosa and villi by adhering to a gluten-free diet all of the deficiency that I mentioned above can usually be resolved, all of them can be obtained from a well-balanced diet.
DID YOU KNOW ??
Rates of celiac disease have nearly doubled in the last 25 years in western countries
More than 330,000 Canadians have been diagnosed with celiac disease. More than 73,000 are children
Nearly 30% of Canadian children with celiac disease are initially misdiagnosed
The risk for developing celiac disease is increased 20 times for those who have a 1st degree relative with the disease
It is common for there to be as long as 15 years between the onset of symptoms and diagnosis.
Gluten-free products are 2.5 times more expensive than regular items making the overall cost of the disease for individuals and their families enormous
If you collect all you receipts from purchasing gluten-free products you are eligible for tax breaks.
Even toothpaste can have traces of wheat!
Try these yummy gluten-free foods:
Quinoa
All legumes
Wild rice or brown rice
Corn
Nuts and seeds
Potatoes
Amaranth
Millet, finger millet
Indian rice grass
Arrowroot
Buckwheat
Flax
Tapioca
