Celiac Disease is a genetic autoimmune condition affecting about 1 in 100 people. Following a strict gluten free diet is the only treatment. With over 200 symptoms spanning mental and physical health, often resembling other conditions, Celiac Disease goes frequently undiagnosed or misdiagnosed for an average of 6 to 10 years. Undiagnosed or poorly managed Celiac Disease can lead to additional autoimmune disorders and adverse health outcomes.
For individuals with Celiac Disease, ingestion of gluten - a protein found in wheat, barley, and rye - triggers an immune response. This response leads the body to attack the lining of the small intestine. Extended exposure to gluten results in the flattening the villi that lines the small intestines, which leads to chronic inflammation, impaired absorption of essential vitamins and minerals, and various systemic symptoms.
Persistent damage to the villi and small intestines can increase the risk of developing:
Technically, “gluten” is the general name for the series of proteins found in grains. Different grains have different gluten proteins that react differently in the body, when consumed, and behave differently, when used, in food and non-food products. Even though “gluten” is a general term, it is universally used in reference to the specific proteins found in wheat, barley, and rye.
According to the FDA, foods that are labeled “gluten free” are either naturally gluten free or do not contain more than 20 parts per million (ppm) of gluten. The general “gluten free” label is voluntary while “certified gluten free” labels are issued from 3rd party organizations that require rigorous and ongoing record keeping, testing and audits. These organizations can be trusted. All the companies that are certified follow strict protocols and are audited annually.
Someone with Celiac Disease must only consume oats that have been tested, by an independent 3rd party testing organization, to be gluten free and labeled as such. Due to the way oats are milled and processed, often in the same fields and facilities as wheat, barley, and rye, cross-contact with gluten is very common, challenging their gluten free status.
You can find gluten free versions of everything listed, it just takes some research
Dishes: Pizza, Gnocchi, Dumplings, Fish and Chips, Onion Rings, Meatloaf, Meatballs, Matzo, Tempura
Pastas: Ramen, Udon, Egg Noodles, Ravioli, Lasagna
Breads: Cornbread, Pita, Sandwich Bread, Hamburger/Hot dog Buns, Croutons, Stuffing, Bread Crumbs, Flour Tortillas, Bagels, Breadsticks
Baked Goods: Pies, Cakes, Muffins, Croissants, Cookies, Brownies, Quiche, Biscuits, Doughnuts, Pastries
Breakfast: Pancakes, Waffles, French Toast, Crepes, Cereal, Granola, Oatmeal
Drink: Beer
Snacks: Pretzels, Crackers
After receiving a Celiac Disease diagnosis, it is important to create a safe space for cooking and enjoying meals
Gluten is very “sticky” and cannot be completely removed from certain surfaces. It is advised to invest in new versions of these items and use them only for preparing and serving gluten free food:
Going out to eat and needing to follow a strict gluten free diet, can be hard, but it can be done. You need to be your own advocate and use your best judgment when choosing what and where to eat outside the home. Clearly communicate your needs and decide for yourself if you feel comfortable eating the food. Other people’s opinions and experiences can be helpful but do not guarantee a safe experience and restaurants/people can make mistakes.
Ideas to consider during your call:
Ideas for Home Cooking:
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