What is it?
Celiac disease — often triggered by an allergy to gluten, a protein found in wheat, barley or rye grains — is believed to affect about a little less than 1 percent of all adults (most statistics indicate a diagnosis rate between 0.7 percent and 1 percent of the U.S. population). For people who have been diagnosed with celiac disease, following a gluten-free or gluten sensitivity diet is considered “medical nutrition therapy” and is the only definitive way to improve symptoms and prevent future health problems.
What are the symptoms?
Celiac disease symptoms usually involve the intestines and digestive system, but they can also affect other parts of the body. Children and adults tend to have a different set of symptoms. Children with celiac disease can feel tired and irritable. They may also be smaller than normal and have delayed puberty. Other common symptoms include:
- Weight loss
- Abdominal bloating
- Abdominal pain
- Persistent diarrhea or constipation
Pale, fatty, foul-smelling stools Adults with celiac disease may experience digestive symptoms. In most cases, however, symptoms also affect other areas of the body. These symptoms may include:
Joint pain and stiffness
Weak, brittle bones
Numbness and tingling in the hands and feet
Tooth discoloration or loss of enamel
Pale sores inside the mouth
Irregular menstrual periods
Infertility and miscarriage
Intensely itchy skin rash made up of bumps and blisters. which may develop on the elbows, buttocks, and knees occur in 15-20% of the patients (Dermatitis Herpetiformis). such patients may not have other digestive symptoms. Some people with celiac disease have no symptoms. However, they may still develop long-term complications as a result of their disease.
- Include the following grains in your diet buckwheat, corn, amaranth, arrowroot, cornmeal, flour made from rice, soy, corn, potatoes, or beans. pure corn tortillas, quinoa, rice, tapioca
- Include healthy gluten free foods in your diet such as fresh meats, fish, and poultry that haven’t been breaded, coated, or marinated, fruit, most dairy products, starchy vegetables like peas, potatoes, including sweet potatoes, and corn, rice, beans, and lentils, vegetables, wine, distilled liquors, ciders, and spirits.
- Do not eat wheat, spelt, rye, barley, triticale, bulgur, durum, farina, graham flour & semolina
- Do not eat the following unless they are labelled gluten free - beer, bread, cakes and pies, candy, cereals, cookies, crackers, croutons, gravies, oats , pasta, processed lunch meats, sausages, and hot dogs, salad dressings, sauces (includes soy sauce), self-basting poultry, soups
- Limit intake of meats or seafood
Things to watch out for
Speak to your GP who may conduct further diagnosis using blood tests and a small bowel biopsy (tiny samples of your small bowel will be collected by a doctor).