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Superman fans know that kryptonite
was deadly for this otherwise super hero. That's how
registered dietitian Kimberly Tessmer describes gluten - a
group of proteins in wheat, rye, and barley - for people with
celiac disease.
In her book, "Tell Me What
to Eat if I have Celiac Disease" (Career Press, 2009),
Tessmer says gluten "is kryptonite" for the
digestive system of people with celiac disease - also known as
gluten intolerance, gluten-sensitive enteropathy, and
non-tropical sprue. In these people, gluten triggers an
inflammatory attack on the lining of the small intestine that
destroys the ability to absorb nutrients and causes a variety
of symptoms, including stomach pain, abnormal stools, and
weight loss.
How do you know if you have
celiac disease? Get thee to a gastroenterologist - a
specialist in diseases of the digestive system. Blood tests
for specific antibodies can show how your body responds to
gluten. The most conclusive test for celiac, say experts is a
biopsy - taking an actual look at a small sample of intestine.
What is the treatment? Avoid
gluten like it was kryptonite ... for the rest of your life.
That is the only way the intestinal tract can heal. Symptoms
often begin to improve within days of eating
"gluten-free."
And therein lies the
nutritional challenge - to totally avoid all foods that
contain wheat, rye and barley. Semolina pasta, couscous and
tabouli are no-no's. So is triticale (a cross between wheat
and rye), spelt and kamut (wheat-based grains). Even malt such
as in malt vinegar, contains gluten.
What about oats? Most experts
say people with celiac disease can tolerate limited amounts of
oats (no more than { cup per day). Look for oat products that
have not been contaminated with wheat products, however.
Foods that are naturally free
of gluten include rice, corn, millet, nuts, legumes, potato,
sorghum, soy, tapioca, and quinoa. So is buckwheat, believe it
or not. (Just be sure it doesn't have wheat flour added to
it.) Other gluten-free foods are milk (liquid and dry), fresh
fruit and vegetables (unless they are coated with a wax or
resin that contains gluten), unprocessed meats, fish and
poultry, 100 percent fruit juices, eggs, lentils, nuts and
seeds, sugar and honey.
The problem lies in products
that have been thickened, sauced, or gravied with ingredients
that may contain gluten. How can you tell? Good question.
Under a new labeling law known as FALCPA (Food Allergen
Labeling and Consumer Protection Act), products that contain
wheat must clearly say so on the label. And the Food and Drug
Administration will soon issue a final rule to define what
foods can and cannot be called "gluten-free." In the
meantime, manufacturers may use this term on their products if
they truly are.
Here's the crazy thing ... the
only effective treatment to avoid chronic health problems for
people with celiac disease is medical nutrition therapy. Yet
many health plans, including Medicare, do not provide for this
treatment by a nutrition professional ... Superman, where are
you?
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