Q: What is Celiac Disease?

A: Celiac disease, also known as gluten-sensitive enteropathy or celiac sprue is a life-long autoimmune digestive disorder. The absorptive surface of the small intestine is damaged by a toxic reaction to gluten causing malabsorption of many nutrients. Gluten is the common name for the offending proteins in wheat, rye and barley. New research is indicating pure, uncontaminated oats may be tolerated on a gluten-free diet.

Diagnosis is two steps, a blood test that measures antibodies. If the antibody levels are high the diagnosis is confirmed by an intestinal biopsy. It is very important not to eliminate any gluten from your diet prior to testing or the results may be inconclusive. The only treatment is life-long adherence to a gluten free diet which can be quite challenging.

If you are diagnosed with celiac disease be certain you consult with a dietitian experienced with this disease to help you sift through the myriad of information and questions you will have.

Gluten-free ingredient update:

• Modified food starch - label must indicate if it contains wheat
• Malt, malt flavoring, malt extract - all contain barley
• Spices - always gluten free
• Seasonings - might contain wheat, label would have to indicate no wheat
• Oats uncontaminated by other grains are safe to eat.
• Companies that produce gluten free oats include Bob's Red Mill, Cream Hill Estates, Gifts of Nature, Gluten Free Oats and Only Oats.
• Gluten-free communion wafers are available

 

 

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DISCLAIMER: The information provided here is to help make informed decisions about your health. It is not a substitute for the advice or treatment given by your doctor. Please consult a registered dietitian or your doctor if you have any questions about the information given on this page.