Going Gluten Free

Celiac Disease

Celiac disease is a condition in which a person can’t eat foods with gluten, a protein found in grains, like wheat, rye and barley. If someone with celiac disease eats gluten, the immune system damages the fingerlike projections (villi) that line the small intestine. Normally, the villi help the body absorb nutrients through the walls of the small intestine and into the bloodstream. In places where the villi are damaged, the body is unable to absorb nutrients.

Researchers estimate up to one percent of Americans have celiac disease. Children with the condition may have abdominal pain, bloating, gas, diarrhea, vomiting, constipation, weight loss, growth problems and irritability. Adults with celiac disease may have weakness, fatigue, anemia, bone or joint pain, muscle cramps, arthritis, bone loss, tingling in the hands or feet, depression or anxiety, bone loss, mouth sores, itchy skin rash and, in women, menstrual irregularities or infertility.

Another problem associated with gluten is gluten sensitivity. Patients with gluten sensitivity have similar digestive symptoms as those with celiac disease. However, gluten sensitivity doesn’t appear to cause damage to the small intestine.

Gluten Free Diet

For people with celiac disease, ingesting even a tiny amount of gluten can cause significant digestive symptoms. Thus, it’s very important to avoid all possible sources of gluten. That can be a challenge since gluten is present in many different foods. It’s also a hidden ingredient in some processed foods, cosmetics, medicines, vitamins and household cleaners.

A gluten-free diet excludes all forms of wheat (including wheat germ, wheat bran, enriched flour, farina and semolina), barley, rye and a grain called triticale (a cross between wheat and rye). Patients and families must carefully read food labels to ensure that packaged and processed foods are gluten free. Some allowed grains include: arrowroot, buckwheat, corn, rice, soy and tapioca. In addition, gluten-free diets can generally include foods like potatoes, fresh or frozen vegetables (some canned vegetables are allowed), fresh, frozen or dried fruits and 100 percent fruit juices, milk, cheese, fresh meats and eggs.

Going Gluten Free

Going gluten free requires a big change in diet, shopping and food preparation. Fortunately, there are many more gluten-free products available today. Sara Putnam, Marketing Supervisor with the Whole Foods Market in Chandler, AZ, says many years ago, it was hard to find gluten-free breads and cakes. Now, some bakeries specialize in making gluten-free products. Whole sections of some stores are devoted to gluten free products.

To meet the growing demand for the foods, Whole Food Markets started making their own gluten-free products several years ago. In addition to being gluten-free, the products are also free of hydrogenated fats and artificial flavors, colors, sweeteners and preservatives.

Putnam believes that the gluten-free trend is popular even among some people without celiac disease or gluten sensitivity. In fact, a report by the Hartman Group says 93 percent of people who are interested in gluten-free diets are not diagnosed with celiac disease.

If you have any specific information on the role of gluten in your diet, speak with your health care provider. For general information on celiac disease or gluten-free diets:

Celiac Disease FoundationCeliac Sprue AssociationGluten Intolerance GroupNational Institute of Diabetes and Digestive and Kidney Diseases

People who need to follow a gluten-free diet can join the gluten free registry here.