Celiac Disease

Celiac disease is a reaction to gluten (the germ protein of wheat, rye, barley, and some other cereals) that causes the first part of the small intestine to form an abnormal bowel lining, resulting in malabsorption. This lifelong disorder affects both children and adults, and while it is usually discovered in childhood, it may not be recognized until advanced adult life. Onset of symptoms in most children begins under one year of age, peaking between seven and twelve months. Symptoms include diarrhea, failure to thrive for no apparent cause, vomiting, weight loss, appetite loss, short stature, distended abdomen, abdominal pain, muscle wasting, pallor, and many more. Strong evidence of the disease is the disappearance of symptoms when gluten is removed from the diet. Symptoms always reappear when those grains are reintroduced.

Most of the complications of celiac disease are due to malabsorption. Vitamin B deficiency occurs in children with celiac disease, and rickets and osteoporosis may develop due to malabsorption of fat -soluble Vitamin D.  Anemia, liver damage, and low blood proteins may occur; and adult sufferers may develop cancer.

DIETARY SOLUTIONS

Celiacs may eat breads made from rice, corn, millet, and buckwheat, as well as cooked or commercially prepared cereals made from these grains. Puffed rice, puffed millet, rolled corn, and tapioca are also helpful.

Coffee substitutes prepared with malt, wheat, rye, barley, or oats should be carefully avoided, along with thickenings in desserts, soups, and candies. Processed meats, canned chili, and hamburgers must be avoided, since many contain gluten meat extenders. Steak sauce, flavoring syrups, cocoa mixes, and gravies, all commonly contain gluten, as well.

TREATMENT

Recovery is always the evidence of success in treatment. However official or highly recommended a diet may be, if the person is still unwell, it is not right for them. They must continue to experiment with diet until symptoms disappear. Eating out is especially hazardous, since well-meaning cooks can overlook foods where a small amount of gluten might be present.

We recommend removing all foods likely to cause sensitivities or allergies for the first two weeks to make certain this is not a part of the problem. Prepare breakfasts from fruits and gluten-free whole grains; lunches from vegetables and whole grains; and a light supper from a small serving of well-cooked rice and dried or fresh fruit.

Bananas are a good source of carbohydrates for children with celiac disease, and may be used fresh, as frozen popsicles, blended with other fruits into smoothies, or even as fruit leather dehydrated in the oven. Millet burgers may be made from cooked millet, celery, and various herb seasonings such as sage.

Millet Bread may also be made by cooking millet as one would oatmeal, placing it in refrigerator storage containers, and molding it after cooling. Then slice it, roll in unsweetened shredded coconut, and bake it. Breads should be cooked long enough for the starches to undergo a good degree of dextrinization. Yeast breads should be light and dry - never moist and sticky.

Breastfeeding is the ideal food for infants until the age of six months. At that time a few fruits can be added, one at a time, about every five days. Beets, carrots, and peas can be slowly introduced, followed by well-cooked and finely blended cereals given in very small quantities when the molars come in - just a spoonful at first. One food at a meal is best when used as a supplement for mother's milk.

NOTE: This article presents principles designed to promote good health, and is not intended to take the place of personalized professional care. The opinions and ideas expressed are those of the writer. Readers are encouraged to draw their own conclusions about the information presented.

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