OPTIMIZE YOUR HEALTH
Living With Celiac Disease

Eating Gluten Free
By Lisa Licavoli, RD, CCN

Celiac disease is an inherited autoimmune disorder that is more common than previously thought. It is characterized by an inability to digest the protein found in wheat, rye and barley. The treatment for celiac disease is life-long adherence to a gluten-free diet. With some planning, the diet can be tasty and nutritious.

Safe starches include rice, quinoa, tapioca, sorghum, and the starchy vegetables; potatoes, corn and legumes. Unfortunately, gluten is widely used in food processing. However, the food industry is starting to respond to consumer demand for gluten-free products. There are new gluten-free foods available all the time. Still, close attention must be paid when buying packaged foods and when ordering at restaurants. It is best to get in the habit of reading labels and asking questions. Specialty stores such as Mothers Market, Whole Foods, Henry's Market and Trader Joe's carry a variety of gluten-free packaged foods.

There is a relationship between celiac disease and other disorders. Alert your physician if any members of your family have dermatitis herpetiformis, collagenous colitis, lymphocytic colitis, anti-phospholipid syndrome, Type 1 diabetes, Down syndrome, Addison's disease or cardiomyopathy. Your physician may wish to test you for celiac disease.
 
There is no typical celiac profile, which can make the disease hard to diagnosis. Most people think the symptoms related to celiac disease are only gastrointestinal, such as cramping, bloating, diarrhea, and pain. However, not everyone with celiac disease have these symptoms. Currently, over 300 diverse signs, symptoms and related health conditions have been recognized as possible indicators of celiac disease. To make matters more confusing, celiac disease is believed by some health-care professionals to be the tip of the iceberg. Evidence is mounting that non-celiac gluten sensitivity is as dangerous as celiac disease, is rarely diagnosed, and is much more prevalent in the general population, perhaps 1 in 10! You might consider testing for non-celiac gluten sensitivity if you or a family member have GERD (acid reflux), IBS (irritable bowel syndrome), MS (multiple sclerosis), lupus, rheumatoid arthritis, anemia, osteoporosis, chronic fatigue, depression or anxiety, or feel like the “walking wounded”.

Following a gluten-free diet is initially tricky. Consultation with a Registered Dietitian knowledgeable about a gluten-free diet is invaluable. Because chronic long-term inflammation of the gut lining can result in subclinical malnutrition, appropriate supplementation is also advisable. 

Lisa Licavoli, RD, CCN is a Registered Dietitian and Board Certified Clinical Nutritionist. She is extensively trained in medical nutritional therapy, supplementation, yoga and meditation. She has helped thousands of people meet their health and weight related needs. She follows a gluten-free diet.

Lisa Licavoli, RD, CCN
Newport Beach, CA
(949) 646-4842
www.HealthyBodyImage.com

References:

Libonati, Cleo. Recognizing Celiac Disease. Gluten Free Works Publishers, Fort Washington, PA. 2007

Lieberman, Shari. The Gluten Connection. Rodale, NY, NY. 2007

—October 2007

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