Registered dietitian Theresa Stahl shares her insights on healthy eating, portion-control tips, power-packed recipes, and food reviews.

Yesterday I attended an interesting seminar about celiac disease, an auto-immune disease triggered by eating gluten-containing grains (wheat, rye, and barley) in genetically susceptible people. 

 

Some of the symptoms of celiac disease include diarrhea, constipation, gas, bloating nausea, vomiting, reflux, anemia, and osteoporosis.  But some people don't have any symptoms at all.  According to registered dietitian Pam Cureton, RD, LDN, of the University of Maryland Center for Celiac Research, the best way to diagnose celiac is by an intestinal biopsy.  There is a blood test (tissue Transglutaminase or tTG) than can be done for screening purposes, but diagnose is made by intestinal biopsy.

 

If you are diagnosed with celiac disease, then a gluten-free diet is required.  This involves avoiding all forms of wheat, rye and barley and products made with these grains, including wheat germ, wheat starch, barley malt, spelt, kamut, bulgur, couscous, triticale, and durum.  Oats are often not tolerated as well.  Some frequently overlooked foods that may contain wheat include some candy, such as Twizzlers, some broth, communion wafers, imitation seafood, soy sauce, some thickeners , self-basting turkeys and some processed meats. 

 

If you suspect you might have celiac, see your physician.  If you've been diagnosed with celiac, I recommend you to meet with a registered dietitian.  For more information about celiac disease and the gluten-free diet visit the website of University of Maryland Center for Celiac Research at www.celiaccenter.org or for information and to order an excellent book about the gluten-free diet called, The Gluten-Free Diet  by registered dietitian Shelley Case,  visit www.glutenfreediet.ca .