I know what you’re thinking. Why would anyone be interested in reading an article about a disease that few people know about? Because the truth is, more and more people are being diagnosed with Celiac Disease. And you need to know how to deal with it if you happen to be one of them.
Personally, I haven’t been the healthiest person in the world. I had a lot of uncommon and puzzling health problems when I was a kid. But the most recent experience I’ve had is with Celiac Disease.
What is Celiac Disease?
For those of you who aren’t quite sure what Celiac Disease is, it’s an Autoimmune Disease that doesn’t allow your body to absorb gluten. In the small intestine, there’s a section about 6 inches long that contains Villi. These are small, fingerlike organisms that help your body absorb the vitamins, nutrients, and proteins from all those delicious meals.
A healthy person will have no problems eating what they please, but a person with Celiac will have a bit of a struggle. Gluten damages the Villi, even killing them in some cases, and the protein – instead of being absorbed – is recognized as dangerous, causing the body to attack itself.
My Diagnosis
Now, you’re probably wondering how a semi-healthy 20-year-old realized she had a problem with gluten. But, that’s the thing; I didn’t.
There is a history of gallbladder disease in my family. I had trouble digesting fatty foods as a teenager and we chalked it up to a bad gallbladder. As long as I stayed away from things like pork, brats, and fatty beef, I had no problems. It wasn’t until February 2018 that I realized there was a bigger problem. I ate some baked chicken and got ridiculously sick. And I mean sick. After that, for the next eight months, I was a vegetarian. I avoided all meat like the plague, and even the smell of it cooking made me sick. I also avoided green veggies, as they (surprisingly) made my stomach do backflips. I ate a lot of fruits, nuts, and starchy vegetables.
I have to say, though, I gained a greater respect for vegetarians and vegans. The lifestyle isn’t for everyone, and I admire the self-control that they have to develop.
It took three doctors, an ER visit, and about 3 different specialized imaging tests to find out what was wrong. The first doctor that I saw immediately said Celiac, but without an explanation or examination. He started talking about all these off-the-wall tests and didn’t bother to listen to what I had to say.
I went home and did some research on Celiac, and none of the symptoms made sense with what I was dealing with. So, it was back to the drawing board. I saw another doctor, and he referred me to a different Gastroenterology Specialist.
Let me tell you, that was one of the most informative and tailored doctor’s visits I have ever experienced. He was kind and compassionate, sat down with me and listened to my symptoms, concerns, the whole nine yards. He even drew me a picture to explain what the disease is!
A Growing Problem in Our Generation
During the course of that visit, my doctor told me that Celiac Disease is a growing problem for young people. The average age a person is being diagnosed is between 12 and 18. And, come to find out, Celiac affects more women than it does men. They’re not sure why or how, but they think it has to do with genetics.
The number of persons being diagnosed is steadily rising. Now, 1 in 100 are correctly diagnosed.
There are a lot of other symptoms. Some include pain, digestive issues, weakened connective tissue, lactose intolerance, weight loss, and iron deficiency anemia. Keep in mind that each person is different, and the symptoms will manifest in their own way for every person.
Diet and Treatment: One in the Same
Like most Autoimmune Diseases, there is no cure for Celiac. The symptoms and damage, however, can be controlled.
How? Your diet.
I’m being 100% serious. It’s as simple as that. Do you just have to avoid wheat? Well, that’s a start. There are a lot of foods you should approach with caution. Like sugars, wheat is hidden under other names and terms. Here are some of the common ones I’ve discovered, and some of the names and foods my nutritionist warned me about:
- Malt
- Maltodextrin
- Dextrin
- Meats – A lot of meats are processed with gluten, try getting your meats from a local butcher, meat market, or somewhere you trust to be free of contaminants.
- Natural Flavorings – Most natural flavorings have a wheat base. It’s better not to risk it.
- Oats – Stay away from things like Rye, Barley, and Whole Wheat.
- Any Label That Says: Made in a Facility That Produces/Processes Wheat – There’s a big risk of cross contamination here, which is no bueno.
Brands I Trust
There are a lot of substitutes available, and now that “Gluten Free” is becoming a ‘trending’ diet, more restaurants are catering to that style of cooking. However, since most don’t actually have a gluten allergy and prefer to eat GF for the health benefits it offers, you still have to be careful when ordering from a restaurant that uses wheat flour in their cooking. I especially avoid places like Panera Bread and Olive Garden. While they might have a Gluten Free section on their menu, flour is everywhere in the kitchen, and it’s better to avoid the possibility of cross contamination.
There’s several different products I use as substitutes for wheat, and a wide variety of flours that can be used for baking and cooking. My personal favorites are:
- Bob’s Red Mill Brand
- This brand has pretty much everything you could want. My favorite product is the 1 To 1 flour, which I use in all of my baking. You can get anything from Pizza Crusts to Cookie Mixes.
- Canyon Bakehouse Brand Breads
- This is the closest GF bread I have found to wheat flour bread. They have everything from White Bread to Whole Grain Bread. The taste and texture is very similar to the real deal, and I definitely recommend them if you’re looking for a good bread or pastry.
- Glutino
- Glutino has a lot of snack foods, like Graham Crackers, Protein Bars, and Pretzels. I absolutely love the Fudge Pretzels, and they’re relatively cheap at Wal-Mart.
If there’s something you see on a label that you’re not quite sure about, there’s also an amazing little app that I use called The Gluten Free Scanner. It’s available in most app stores, but it does cost about $3.00.
Remember… Gluten Free doesn’t necessarily mean restrictive. Sure, it’s a little inconvenient, especially for trips and vacations. But there are a wide variety of things we can eat!
My Progress
Lab scale counts only go up to about 5,000, and my first lab tests for Celiac Antibodies generated numbers so high that the scale couldn’t even read them! I had an Endoscopy done in August to confirm the diagnosis, and I was in Stage Four. But in December, after 4 months of eating entirely Gluten Free, my antibody levels were down to 15.6. That’s a dramatic difference. So, yes, diet can help control your symptoms and minimize the effects. I’ve even noticed that if I eat something with hidden gluten, the result is almost instantaneous sickness, which can last anywhere from a couple hours to a couple days.
Getting the proper diagnosis has given me a lot of peace of mind. I understand now why people are so careful when it comes to what they eat. In the short few months that I’ve known about my diagnosis, I’ve met at least 10 people with the same condition. I hope to provide this same peace of mind and clarity to others. Celiac Disease is a problem, yes. And it’s inconvenient. But with the right nutrition, we can get our symptoms under control!
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