If you have ever tried to prepare a gluten-free meal for a friend who has celiac disease you will quickly realize the impact this disease has on his daily life.
The New England Journal of Medicine explains that wheat, rye, and barley proteins induce celiac disease is an autoimmune type of gastrointestinal disorder in genetically susceptible persons. In other words, celiac disease is a digestive disease. The disease damages the small intestine and interferes with absorption of nutrients from food that is consumed.
People who have celiac disease cannot tolerate a protein called gluten, which is found in wheat, rye, barley, and possibly oats. They have to completely eliminate gluten from their diet. And they must also learn to recognize and avoid the foods that have hidden glutens.
Avoid Food Cross Contamination
People with celiac disease also have to avoid cross contamination with gluten food. The residue from foods that contain gluten can affect their gluten free food. For example, they cannot toast their gluten free bread in the same toaster that bread containing gluten has been toasted in.
Experts explain gluten-free foods will no longer be gluten free if they come in contact with foods that contain gluten.
For more information go to The Canadian Celiac Association, or the National Digestive Diseases Information Clearinghouse (NDDIC) which is a service of the National Institute of Diabetes and Digestive and Kidney Diseases with the National Institutes of Health.
People with celiac disease should have their own butter dish and a cutting board that is used for gluten free foods only.
Always make sure that the counter space you are using to prepare gluten free food is freshly washed to ensure it is free from crumbs or flour dust.
Bake Gluten Free First
Do your gluten free baking first, and have it well wrapped and stored before doing anything with regular flours. This is important because flour dust in the air from regular flours could settle on the gluten free products resulting in cross contamination.
When people with celiac disease eat foods containing gluten their immune system responds by damaging the small intestine, which results in the person becoming malnourished no matter how much food they eat.
Celiac Disease Vary from Person to Person
The symptoms of celiac disease vary from person to person. Some people develop symptoms in childhood, others as adults.
And, symptoms may or may not occur in the digestive system. For example, one person might have diarrhea, recurring abdominal bloating and pain, while another person has irritability or depression. In fact, irritability is one of the most common symptoms in children. Other symptoms include:
- Weight loss
- Pale, foul-smelling stool
- Bone and joint pain
- Muscle cramps
- Fatigue
- Delayed growth
- Seizures
Please discuss any concerns or questions you may have with your health care practitioner.
The following are some of the foods that contain hidden gluten: malt flavouring, malt, modified wheat starch, or other unidentified food starch.
These ingredients can be found listed on food products including:
- Bouillon cubes
- Sliced or processed meats
- Worcestershire sauce
- Baking powder
- Icing sugar
- Soy sauce
- Salad dressings
- Soup
- Gravy bases
- Some spices
Look for Label Stating "Gluten Free"
For a complete list of foods to avoid please refer to the Canadian Celiac Association web site or consult a dietitian or healthcare practitioner.
