Celiac disease is a chronic autoimmune intestinal disorder. It has been recognized that Celiac disease is one of the most common inherited diseases, with recent studies revealing that 1:100 or 1% of the population are affected. When susceptible individuals consume specific proteins in the grains of wheat, rye, barley, mal, and oatmeal (collectively known as gluten), the absorptive surface in the small intestine is damaged. This can cause malabsorption of nutrients needed for good health, including iron, calcium, and folate which are key nutrients needed for good health, including iron, calcium, and folate which are key nutrients absorbed in the first part of the small intestine. Celiac disease not only affects the gastrointestinal system but all other systems of the body, including bones and joints. Signs and symptoms of Celiac disease are edema, migraine, headaches, mouth ulcers, chronic fatigue, bloating and gas, indigestion, diarrhea, constipation, skin rashes, painful joints and others. People diagnosed with Celiac disease are often also lactose intolerant. Treatment for Celiac disease or dermatitis herpetiformis (DH) includes a gluten free diet for a minimum of one year to life.

The diagnosis is often difficult because of the broad range of symptoms and can vary from very mild to severe or none at all. Blood tests are available to diagnose the disease pattern. However, many people finding themselves with a sensitivity to wheat and gluten based food that may not be formally diagnosed with Celiac disease and therefore can benefit from a gluten-free diet. Following a gluten-free diet for a minimum of a month can help a person determine if there is any relief from symptoms of gluten intolerance. Gluten is the substance in flour responsible for forming the structure of the dough, holding products together and leavening. While gluten is evident in baked goods such as breads, cookies, cakes, crackers, and pasta, it is often a hidden ingredient in many other items such as sauces, marinades, gravies, salad dressings, soups, prepared and deli meats, candy, flavored coffees and teas, as well as some medications and nutritional supplements. Even red licorice and soy sauce contain gluten.

At first it may seem daunting to eliminate many of the foods we consume regularly. However, there are now many gluten free foods to choose from in health and whole food grocery stores, including bread, pasta, cookies, and pizza dough. It is important to read all labels before purchasing any product. You'll find that eating fresh fruits, vegetables, and protein is the way to get started while you are checking out the labels on all processed, frozen, and packaged foods.

When you start feeling better and restore your optimal health, avoiding the foods that formally made you sick won't be difficult. It becomes a way of life.

Consult Mary Cetan, DOM, for support with healing your chronic autoimmune intestinal disorder whether it's mild symptoms or advanced Celiac disease. Support includes blood testing, diet recommendations, Chinese herbs, and acupuncture to restore the digestive system of your body.

Reading and reference material: Gluten Free Diet, A Comprehensive Resource Guide by Shelley Case.