Tips At Tech:
Gluten-free
Fun Facts
•
Ifyouprefercoldcerealfor breakfast,
Chex®cerealisnow completely
gluten-free.
➢ Babies who were introduced to wheat, barley, or
rye at any time in the first three months had five
times the risk of developing celiac disease over
those exposed at 4 to 6 months.
•
Makeyourownsaladforlunch,but
addnutsinsteadofcroutonsforthat
addedcrunch.
➢ Celiac disease is most common in Ireland.
•
•
•
HaveanomeletattheUnionBistro
withvegetablesandcheese.
Stockpot®ChickenAdobesoupand
Stockpot®FullyLoadedBakedPotato
souparebothgluten-free.
TryabakedpotatoatSpudZoneatthe
Marketandaddgrilledchicken,cheese
andvegetables.
•
Makesuretowatchoutforspices.
Manyhavewheatflouraddedto
preventclumping.
•
Formoretipsonlivinggluten-free,as
wellasmoregluten-freeoptionsoncampus,checkouttheSmartChoices
Website.
➢ It has been estimated that 10-15% of Americans
have celiac disease, but have no symptoms.
➢ There is now genetic testing to determine your
risk for developing celiac disease.
➢ The glue used on lickable envelopes and stamps
often contains gluten.
References:
Celiac disease. www.mayoclinic.com. Accessed 3/10.
What is celiac disease. digestive.niddk.nih.gov. Accessed 3/10.
Celiac disease-sprue. www.nlm.nih.gov. Accessed 3/10.
Celiac disease symptoms. www.webmd.com. Accessed 3/10.
www.smartchoices.ttu.edu
Celiac Disease
Living Gluten-free
Celiac Disease
Although some doctors refer to celiac disease as a
an allergy to gluten, it is actually an autoimmune
disorder, which is when the immune system
mistakenly attacks and destroys healthy body
tissues.
Individuals with celiac disease (often referred to
as “celiacs”), must refrain from eating gluten, a
protein found in wheat, rye, and barley. This is
because their body responds to the presence of
gluten by attacking and damaging the inner lining
of their intestines.
What Causes Celiac Disease?
The exact cause of celiac disease is unknown,
but it is most often inherited. If someone in your immediate family has it, chances are good you
may have it as well.
Often times, for reasons that are unknown, the
disease surfaces after some form of trauma. This
trauma could be stress, an infection, surgery, pregnancy, or a physical injury.
Celiac disease can affect anyone but tends to be
more common in those that also suffer from Type
1 diabetes, thyroid disease, and down syndrome.
Symptoms To Look For
There are no typical symptoms of celiac disease,
but most people complain of diarrhea, abdominal
pain, and bloating while some individuals have no
symptoms at all.
It’s important to get checked by your doctor if you
believe you may have celiac disease in order to
prevent further damage to your intestines.
Damaging Side-Effects of
Gluten in Celiacs
If celiacs continue to consume products that contain gluten, the damaging effects to the intestine
may interfere with the absorption of nutrients.
This is because the immune system responds by
damaging the villi– the tiny, fingerlike protrusions
lining the small intestine. Villi allow nutrients to be absorbed from food
and pass them from the small intestine into the
bloodstream. Therefore, without healthy villi, a
person may become malnourished no matter how
much food they eat.
People with celiac disease tend to also have other
diseases in which the immune system attacks
healthy tissues and cells. This connection may
be genetic and includes Type 1 diabetes, thyroid
disease, liver disease, and rheumatoid arthritis.
Treatment for Celiac Disease
There is no cure for celiac disease, but symptoms
may be controlled by changing your diet. To manage the disease and prevent complications, such
as malnutrition, it is important to cut out all sources
of gluten from your diet. This includes wheat, rye,
and barley as well as any products made from these
grains.
Even a small amount of gluten can invoke a
response in some individuals. Therefore, it is important to meet with a dietitian to know exactly
which foods may or may not be contaminated with
gluten.
www.smartchoices.ttu.edu
Hidden Sources of Gluten
Many products contain hidden sources of gluten.
Grains containing gluten may be used in food
additives, such as malt flavoring and modified
food starch. Other sources of gluten include some
medications and vitamins, beer, and lip balms.
Cross-contamination of gluten is also common.
This occurs when utensils that prepare foods
that contain gluten are used on products without
gluten, thus contaminating them. There are still many foods that may be eaten
on a gluten free diet. Meats, fruits, vegetables,
most dairy products, rice, and potatoes are
all acceptable for celiacs. There are also an
increasing number of products, such as bread,
pasta, and crackers, that are being made with
gluten-free flour. Just be sure to check the label!