Celiac Disease Archives - Granite Peaks Gastroenterology of Utah

Common Misconceptions about Celiac Disease

Posted on July 18, 2023December 27, 2024 by fuelmarketing

Celiac disease has gotten a lot of attention over the last few years. It’s part of why people are now so much more aware of the presence of gluten in foods. Despite how much more prevalent celiac disease seems these days, we would like to clear up a few misconceptions.

Celiac Disease Is the Same as a Gluten Allergy or Sensitivity

Lots of people claim they have gluten because of how it negatively affects them. This leads some people to use “celiac disease,” “gluten allergy,” and “gluten sensitivity” interchangeably. These are NOT the same thing. Celiac disease is an autoimmune disorder, whereas a gluten allergy or gluten sensitivity is considered a food intolerance.

Celiac Disease Only Affects the Digestive System

The most common effects of celiac disease revolve around the digestive system. Those with celiac disease who consume gluten will experience symptoms in their digestive system like bloating, gas, acid reflux, constipation, abdominal pain and diarrhea. Over time, the villi in the small intestine become blunted and ineffective at absorbing nutrients. This damage can become permanent. Also, some people with celiac disease develop dermatitis herpetiformis, a painful skin rash. Celiac disease can also result in joint pain, nutritional deficiencies, behavioral disorders, leaky gut, hair loss, and dental disorders.

A Gluten-Free Diet Is Automatically Healthier

Many people have tried removing gluten from their diet as a “healthy” choice, but people without celiac disease should consider that many products with gluten contain important nutrients that may be challenging to find elsewhere. Bread and cereals, common sources of gluten, can be higher in calories so people may avoid them to maintain their weight. However, long-term gluten-free living is not necessarily good for your gut. If you do not have an illness or sensitivity, you can include appropriate amounts of gluten in a healthy diet by choosing nutritious foods that include fiber and vitamins.

Those with celiac disease must exclude gluten to live without pain, illness and intestinal damage. A healthy, nutritious gluten-free diet requires you to consume plenty of fruits and vegetables, lean meats, and healthy fats. Include gluten-free whole grains such as quinoa, brown rice, and wild rice. Avoid grains including wheat, rye, and barley, as those all contain gluten.

If you’ve been diagnosed with celiac disease, it’s important to sort the correct information from disinformation. Make sure you get your information from reputable sources that have the background to give you reliable information. Remember, you can always ask your gastroenterologist any questions you might have about celiac disease, how it works, and what changes you should make so you can live a full, healthy life.

Wondering if you have celiac disease? Click here to see a list of celiac disease symptoms provided by Granite Peaks Gastroenterology.

Tips for Preventing Cross Contact with Gluten in Your Home

Posted on January 26, 2022December 27, 2024 by Granite Peaks

Anyone who lives with celiac disease, or lives with someone who has it, knows how important it is to prevent the consumption of gluten by the person with the disease. That can be easier said than done if everyone in the house does not eat a gluten-free diet. With some extra care and effort, however, you should be able to prevent cross contact with gluten within your home.

You First

If you are a celiac patient, you get first dibs on shared food before anyone has a chance to contaminate it. Teach your housemates when using utensils to apply a spread or condiment to a source of gluten, they should either use a new utensil each time they dip into the food or they can serve it onto a clean dish and spread it from there. Otherwise, a gluten-free item can become contaminated. Similarly, if you want a gluten-free chip dip or salsa to stay that way, dish out some specifically for chips or crackers with gluten. All it takes is one swipe of a cracker for that dip to no longer be gluten-free.

Keep Gluten-Free Items Separate

An even easier way to avoid cross contact with gluten-free foods is to keep them completely separate from one another. Keep gluten-free pantry items separate from other foods. Purchase separate items such as peanut butter, jam, butter and other regular foods and label them. You might even consider getting separate lidded or sealed containers for foods to further protect them from cross contact.

Clean and Buy Separate

Arguably the most important thing you can do to prevent cross contact is to carefully clean your kitchen, leaving no crumb behind. The other thing is to purchase separate items for gluten-free use. Cooking and eating utensils, pans, cutting boards, sponges and dish cloths. Yes, you even need a separate toaster! If it touches food at all, should be separate and stored separately, if possible.

Preventing cross contact takes dedication and discipline, but it is possible. Not sure if symptoms you’re having may point to Celiac disease? Learning more about the symptoms of Celiac disease can help.

The Holidays are on the Way – Keep Your Gut Health in Check!

Posted on November 11, 2021December 27, 2024 by Granite Peaks

Let’s face it. Many of us tend to over-indulge during the holidays. So many wonderful foods you only see at this time of year can be hard to pass up, but sometimes it’s worth the pass to not deal with the gas. Gas, bloating, acid reflux, and gut pain can all be part of the “joys” of the holidays if you suffer with digestive health challenges.

Be Mindful of Your Choices

Be aware of the foods you can’t seem to resist and think carefully about how you feel after you eat them. If you’re able to have a small amount of a favorite food, go for it! Enjoy every moment of the smell, taste and texture of that small serving. You’ll probably find the smaller serving is just right for you.

If you have a condition such as celiac disease or lactose intolerance, even small amounts of offending foods can be devastating to your digestive system. There are more fantastic gluten-free or lactose-free options for all types of foods than ever before at your local grocery store. You can have your treat and eat it too!

Foods high in sugar or sweeteners can make certain conditions, such as acid reflux, worse and they can have a negative effect on your gut and other organs. When you can, choose natural sweeteners in limited quantity to make your holiday treats sweet.

Don’t Make the Holiday a Drag

Shoot for the dishes you can enjoy without experiencing painful symptoms. To be sure you can enjoy your favorites by bringing safe dishes to share at important gatherings. Your host will love the help and you’ll have more fun!

Eating foods that taste great for a moment but take you out of the action aren’t going to help you enjoy your holidays. Aim for healthy foods that help you stay feeling your best. It will also help you keep your weight in check and avoid those extra holiday pounds.

When Your Digestive Issues Need Attention

If you have been having persistent digestive issues, now is the time to get checked out. Afterall, you can’t fix a problem if you’re not sure what the problem is. People sometimes suffer longer than necessary with symptoms such as acid reflux, stomach pain, diarrhea, constipation and other digestive ailments. See a gastroenterology specialist at Granite Peaks Gastroenterology to find the cause of your symptoms. An accurate diagnosis is the first step toward feeling your best, for the holidays and every day.

Great Choices for Your Teen with Celiac Disease

Posted on October 28, 2021December 27, 2024 by fuelmarketing

There are many children, teens, and adults with dietary restrictions of one sort or another, that people regularly ask about food allergies before offering food to anyone. Nut allergies, gluten intolerance or lactose intolerance are becoming more common in young people. Celiac disease can make it tough to keep your child on track since gluten can be in unexpected foods, but you can teach them how to make safe choices.

First Things First – Get an Accurate Diagnosis and Treatment

Be sure your child is diagnosed by a gastroenterologist to be sure you are only dealing with celiac disease or gluten intolerance. There could be added conditions causing similar symptoms. Your physician will have advice for how to properly treat any current damage and avoid more damage to the intestine. Medications, nutritional support (critical for celiac kids) and ongoing supervision of their progress is important to healing and thriving.

Educate Yourself and Your Teen About Their Food

Today, there are more choices available in stores to help you develop a healthy, well-rounded diet for your child without them feeling “different” or deprived. Healthy foods like fruits, vegetables, lean meats, nuts, and dairy products are part of a healthy diet. Replacing wheat with other foods such as quinoa, rice, gluten-free flours, coconut flour are easy to find and delicious options for favorite meals. There are gluten-free versions of many foods such as GF pasta, breads, pizza, soy sauce, and other condiments, so they can eat their favorites without suffering for it.

Empower Them

Do your research, partner with their gastroenterologist, and teach your child what celiac disease is and why it is so important to their overall health to be vigilant with their food choices. Keep the dialog going. show them what to look for in various foods. Help them learn how to ask about food preparation in restaurants so they feel confident and in control of what they consume. There are online resources available, such as the Celiac Foundation to help your teen learn how to live with celiac disease and feel their best.

Talk to your teen’s physician and a gastroenterology specialist at Granite Peaks GI to begin the process of healing and moving forward toward their best health.

Gluten Sensitivity: Should You Go Gluten-Free?

Posted on July 15, 2021December 27, 2024 by Granite Peaks

Gluten Sensitivity: Should You Go Gluten-Free?

First Things First: What is Gluten?

The proteins found in wheat are collectively called “gluten”. Gluten is found in many foods to act as a binder, even in some unexpected foods. Foods such as soups, soy sauce, condiments, and prepared foods can contain gluten.

Why are there foods that are naturally gluten-free and still have to be labeled “gluten-free”? Those foods may not have been processed in a gluten-free manufacturing environment. This can be dangerous for those with celiac disease, an autoimmune system that causes severe damage to the small intestine and impacts the overall health of the individual.

What if you don’t have celiac disease, but you still have digestive symptoms when you eat products containing gluten?

A condition called Non-Celiac Gluten/Wheat Sensitivity (NCGWS) is suspected to create some similar symptoms (bloating, stomach pain, constipation, acid reflux, nausea, brain fog, fatigue, mouth ulcers,) to celiac disease. Researchers have found that some patients with these types of symptoms may also have an allergy to certain sugars and components in FODMAP (fermentable carbohydrates that are difficult to digest) foods.

So NCGWS won’t damage the gut like celiac disease, right? Until recently, that was the thought. Researchers are now finding that some cellular damage is still possible through a systemic immune reaction, even in those not diagnosed with celiac disease.

How Long Does It Take for Gluten to Leave Your System?

If an individual sticks to a strict gluten-free diet, their symptoms may begin to dissipate in just a few days, improving each day. It won’t take long before they begin to feel “normal” again. For some, eating very small amounts of gluten, on occasion, may be tolerable, but finding out the cause and effect of your specific issue is important.

Gluten-Free Foods:

Eating gluten-free is easier now than in past years. There are many clearly labeled gluten-free foods on the market today that may have traditionally contained gluten, but they are made with gluten-free products and grains. But be careful! If you are sensitive to wheat, specifically, gluten-free does not necessarily mean “wheat-free”.

You also won’t find gluten in most unprocessed foods, such as:

Fruits and Vegetables
Meat, poultry, fish
Dairy products
Beans, legumes, and nuts
Rice
Corn
Potato
Chia
Gluten-free oats
Nut flours
And more

For years, many people have believed that a gluten-free diet is healthy and effective for weight loss. About 75% of people eating gluten-free have chosen to do so for one of these reasons. A tiny percentage of people who eat gluten-free have been diagnosed with celiac disease, a serious autoimmune disorder that can cause irreversible damage to the small intestine, weak bones, neurological symptoms and skin disorders, along with considerable discomfort.

It’s Time to See a Doctor

If you are having consistent symptoms that don’t seem to completely go away, visit a gastroenterologist – they specialize in digestive health problems. Don’t just tough it out only to find your symptoms are causing damage to your body. Get the help that will have you feeling great again in no time.

Celiac Disease and Non-Celiac Gluten Sensitivity – The Nutritional Considerations – Part 2

Posted on August 12, 2020December 27, 2024 by Granite Peaks

My previous segment introduced some of the symptoms and concerns regarding celiac disease and non-celiac gluten-sensitivity. This segment will discuss some of the food terms that signal gluten in a product and the nutritional deficiencies that may come from a gluten-free diet.

The providers at Granite Peaks Gastroenterology do not recommend a gluten-free diet for those who do not have a sensitivity or intolerance of gluten. Nutritional deficiencies can develop as a result of a restrictive diet. For patients with these conditions, your gastroenterologist and dietitian work to achieve complete nutrition for their patient while eliminating symptom-causing foods.

What foods contain gluten?

Any foods containing wheat, barley, and rye have gluten in them. Oats can be a problem if they are grown in the same fields with wheat, which they typically are. Specific gluten-free oatmeal can be purchased at most grocery stores. While oats do not naturally contain gluten, they may be contaminated unless they are specifically marked gluten-free. There are a lot of products with “hidden gluten,” but more manufacturers are now labeling a product as gluten-free, however they are not federally mandated to do so, so you still need to be educated about what to watch for in your food.

Generally, people with celiac disease should avoid buying foods that are not specifically labeled as gluten-free. When eating in restaurants, look for items on the menu that are marked gluten-free and ask the staff if what you’re ordering was prepared in a gluten-free environment. It’s very easy for gluten-free ingredients to be cross-contaminated if they share pots, pans, fryers, or any other surface where gluten-containing foods are prepared. Even a tiny amount of gluten can cause symptoms for those with celiac disease!

Ingredients that always contain gluten:

Wheat protein/hydrolyzed wheat protein
Wheat starch/hydrolyzed wheat starch
Wheat flour/bread flour/bleached flour
Bulgur (a form of wheat)
Malt (made from barley)
Couscous (made from wheat)
Farina (made from wheat)
Pasta (made from wheat unless otherwise indicated)
Seitan (made from wheat gluten and commonly used in vegetarian meals)
Wheat or barley grass (will be cross contaminated)
Wheat germ oil or extract (will be cross contaminated)

Terms that mean gluten on food labels:

Triticum vulgare (wheat)
Triticale (cross between wheat and rye)
Hordeum vulgare (barley)
Secale cereale (rye)
Triticum spelta (spelt, a form of wheat)

Ingredients that may contain gluten:

Vegetable protein/hydrolyzed vegetable protein (can come from wheat, corn or soy)
Modified starch/modified food starch (can come from several sources, including wheat)
Natural flavor/natural flavoring (can come from barley)
Artificial flavor/artificial flavoring (can come from barley)
Caramel color (now considered a safe ingredient, but if you’re in doubt, check with the manufacturer)
Modified food starch
Hydrolyzed plant protein/HPP
Hydrolyzed vegetable protein/HVP
Seasonings
Flavorings
Vegetable starch
Dextrin and Maltodextrin (both sometimes made from wheat)

Nutritional Concerns

Eliminating gluten from your diet can put you at risk for nutritional deficiencies because it restricts so many foods. Let’s talk about the most common nutrition problems people run into when eliminating gluten from their diet.

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Iron

This is a nutrient that is hard for our bodies to absorb, even in the best of circumstances. The main symptom of iron deficiency is a crushing fatigue not improved with sleep. Paleness and a craving for non-food items are also classic warning signs.

Red meat and liver are the richest dietary sources of iron, however most meat has a considerable amount. The densest vegetable sources of iron are leafy greens, nuts and seeds, tomatoes, potatoes, and mushrooms. Eating foods high in Vitamin C (oranges, strawberries, citrus fruits, etc.) helps the iron absorb better. Supplementation of iron is not recommended unless blood levels have been tested, as it can be toxic and block absorption of other nutrients. If you are concerned about your iron levels, you should work with your healthcare provider to be screened for anemia.

Vitamin B12

Vitamin B12 is only found in animal products which are naturally gluten-free. However, for someone with celiac disease, the digestive system becomes impaired to the point that it does not absorb it well. B12 is critical for energy, so a deficiency will usually cause fatigue, similar to iron deficiency.

Folic Acid

Folate (or Folic Acid) is another B vitamin found in grains. Following a gluten-free diet does put people at higher risk for this deficiency. Folic acid is also critical for energy metabolism and a deficiency can cause anemia and fatigue. Cereals, legumes, asparagus, green leafy veggies, eggs, beets, broccoli, brussels sprouts, and citrus fruits are all high in folic acid. The body is not able to store folic acid well, which makes it critical to get adequate amounts of the nutrient on a daily basis. If you have celiac disease and feel tired most of the time, you are probably now realizing why!

Vitamin D

Vitamin D deficiency is already common in the general population because it is not widely found in foods. It is nicknamed “the sunshine vitamin,” because we primarily get Vitamin D from sun exposure. Many people, particularly in Utah, do not get adequate sun exposure. We use sunscreen to prevent skin cancer, which also blocks Vitamin D absorption. Vitamin D is typically found in foods with a higher fat content. Supplementation may be beneficial since deficiency is difficult to correct through dietary means. It is important to take the Vitamin D supplement with a higher fat meal or snack for best absorption. Ask your healthcare provider if supplementation would be warranted for you, and how much to take.

Summary

Although celiac disease can create significant nutritional issues, there are ways of managing it, which become easier with time. I have personally dealt with a non-celiac gluten sensitivity for years and had to eliminate gluten from my own diet. It felt difficult at first, but I was quickly able to find reasonable alternatives. It made me much more aware of the foods I was consuming, and that proved to be very beneficial. It can be a challenge to make dietary changes, so working with both a gastrointestinal specialist and a registered dietitian that specialize in this disease, can be beneficial for both your physical health and your overall emotional stress level!

Remember, your gastroenterology specialist is your most important resource for keeping your digestive health care on track. Talk to your Granite Peaks GI provider to discuss your questions and concerns about your condition.

Celiac Disease and Non-Celiac Gluten Sensitivity – The Nutritional Considerations – Part 1

Posted on June 7, 2020December 27, 2024 by Granite Peaks

What is Celiac Disease?

Celiac disease is an autoimmune condition that is triggered when a person ingests or comes into contact with gluten. In autoimmune conditions, the body attacks itself. With celiac disease, the body does this because the immune system perceives gluten, a group of proteins found in wheat and some other grains, to be harmful.

As an autoimmune condition, celiac disease is different from standard food allergies, including allergies to wheat. It is true that wheat typically contains the highest percentage of gluten compared to other grains. However, barley and rye also contain gluten and can cause symptoms to someone with celiac disease! On the other hand, grains like rice, maize, quinoa, and buckwheat don’t contain gluten, so they are safe to eat for people with celiac disease.

When someone with celiac disease eats gluten, they can experience a wide variety of gastrointestinal symptoms. Gas, bloating, cramping, abdominal pain, nausea, and diarrhea are the classic symptoms, and some people may even have blood in their stool., The inside of the small intestine is has thousands of finger-like projections called villi that help digest nutrients from food. Celiac disease causes these villi to become flattened and unable to properly absorb nutrients or properly digest food, leading to the symptoms described above.

There is only one way to treat celiac disease and that is to eliminate gluten from your diet. The bad news is that this is easier said than done, as many foods either contain gluten, or can become cross-contaminated with it. The good news is that eating a gluten-free diet is much easier now than it used to be, as far more people, companies, restaurants, and grocery stores are aware of the disease.

People with celiac disease may experience symptoms for years before obtaining an accurate diagnosis. Sometimes, people do not even realize something was wrong until after they go on a gluten-free diet and find they feel much better than before. So, if you have any of the symptoms described above, or any of those mentioned in other celiac blogs on this site, it is very important to discuss your symptoms with your gastroenterologist. Tell your doctor if you have an autoimmune condition. Those who have one may be at a higher risk of developing others. Your gastroenterologist can order tests to help evaluate your specific condition.

Non-Celiac Gluten Sensitivity

What if a person has many of the symptoms of celiac disease but their tests came back negative? They may have something called non-celiac gluten sensitivity. Many of the symptoms are similar, while not usually as severe. Unlike celiac disease, gluten sensitivity does not cause permanent damage to the body. Additional symptoms associated with gluten sensitivity are fatigue, muscle aches, and brain fog.

There is no specific medical test for determining gluten sensitivity, so the diagnosis process is one of exclusion to rule out conditions like celiac disease or a wheat allergy. There are many people that test negative for these conditions; however, they still find that eliminating gluten from their diet alleviates their symptoms.

I will close this section of this blog with the advice that if you are having digestive health symptoms that are painful or are interrupting your life, it’s time to talk to a gastroenterology specialist at Granite Peaks Gastroenterology. They have the experience to find answers to your gastrointestinal questions and put you on the road toward feeling better.

Watch for Celiac Disease and Gluten Sensitivity – The Nutritional Considerations – Part 2. This second installment discusses the nutritional concerns with gluten-free eating and how to detect gluten in forms you may not otherwise recognize.

Adjust Expectations During Shelter in Place

Posted on April 9, 2020December 27, 2024 by Granite Peaks

Granite Peaks GI Staff

4/09/2020

Part of the frustration that can come with this sort of change to our normal daily life is sustaining our normal expectations while living and working in an abnormal way. This goes for how we work, how we eat, how we exercise, how we create, sleep and plan. The secret to avoiding some of the frustration is to adjust our expectations – for now.

If you’re working reduced hours whether at home or at your place of work, you are likely able to adjust your schedule and some expectations. This is a great opportunity to build some new, positive habits by planning ahead to use your time wisely and productively.

Awaken at the same time. Try to keep it around your usual time so there won’t be a big adjustment when you go back to work full-time.
Use your commute time. If you aren’t commuting, use the extra time to ease into your morning with 10-30 minutes of exercise, meditation, reading, and a healthy breakfast. No, you can’t go to the gym right now, but you can figure out some ways to keep up some of your routine from home. Meditation (look online for free options for guided meditation) can help create mindfulness and ease anxiety during this unusual time.
Take a break from at-home work. If you’re used to grinding through the workday without breaks, rethink that. A break gives your mind and body the reprieve it needs. Those with children or family at home can use the time to reconnect with them and enjoy each other’s company. Have lunch outdoors on good-weather days to recharge and ready yourself for the afternoon’s work. That’s better than the work lunchroom any day!
Adjust expectations of your kids. If you have kids, you know this time has been tough on them and on you. They’re not in their normal routine, they can’t see their friends, they can’t even go to the playground at the park. That’s a recipe for tension and mayhem. So, you’re it! You’re in charge of their schooling, daycare, mind-filling and energy-burning activities – while you’re trying to work from home. Create a schedule of activities including learning, chores, creative play, outdoor and nap/quiet times. If you need to discuss adjusted work hours/expectations with your supervisor to accommodate this unusual situation, do it. Check the Workforce Services website if you have questions about your rights or eligibility for benefits surrounding daycare and your work hours.
If your work hours are over earlier than usual, plan to get outdoors for some exercise and fresh air, start a project you’ve been waiting to do, catch up on correspondence and reading, and remember to play. Make a list and schedule certain days or times for certain activities. Planning is key to making the most of your time at home the same way it is at work.
Eat healthy. Now is the time to learn how to properly meal-plan and shop for only those things you need to make your week’s meals. It’s not the time to indulge (too much) with unnecessary, unhealthy items. There are online planning tools to help you build a healthy, delicious week of meals. Remember to wear your facemask at the store and wash your hands thoroughly before and after you shop.
Adjust your TV consumption. Don’t overdose on news about the pandemic. Get one daily news report and move on to entertaining or educational programming. Choose the time you will stop watching television and begin winding down for a reasonable bedtime to allow for 8 hours of rest. Rest is an important part of staying healthy. This is an easy one – you can do it.
Shut off the TV. Even better! Now is a great to play games, work puzzles or work on projects alone or with your family. This is an adjustment that you can enjoy living with.

For those with digestive health issues, be sure to stock up on the items that keep you feeling healthy and keep your digestive system running smoothly. Whether you have celiac disease, inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), or other digestive health issues, be sure you are taking the precautions necessary to stay well. If you are immunocompromised, do what you can to minimize your risk of contracting the virus. Plan daily exercise and dietary goals for staying well.

Know that your providers at Granite Peaks Gastroenterology are available to you, even during the COVID-19 situation. We have telehealth appointments available that let you connect with your GI provider from the safety and privacy of your home. It’s easy to set up, convenient and safe!

For those who have symptoms that may necessitate an in-person appointment, our clinic is making it safe for you to come in to see us. We are scheduling patients to allow for social distancing, pre-screening patients, performing extra cleaning steps between patients and wearing personal protective equipment.

For now, we are all adjusting expectations and actions to stay well and avoid either contracting COVID-19 or spreading it to others, and it’s working. Keep up the good work, Utah! We wish everyone safe and healthy days ahead.

Nutrition for Seniors with Celiac Disease

Posted on April 17, 2019December 27, 2024 by fuelmarketing

By Chrissy Weaver, PA-C

It isn’t uncommon for seniors to have difficulty getting enough of the nutrients they need to stay healthy. Many seniors don’t eat large quantities of food and may not have an appetite for some of the foods they used to eat. Medications can play a role in the lost appeal of some foods, and sometimes foods simply don’t taste the same.

How Age Affects Those with Celiac Disease

For most people, the appetite decreases with advancing age and decreased activity. Add the need to stay within a gluten-free diet to this and good nutrition may become a challenge. Celiac patients of any age face a challenge getting all the necessary vitamins and minerals needed to remain healthy with some of the limits to their diet. If a celiac patient does not follow a gluten-free diet, the gut cannot properly absorb nutrients which could lead to or exacerbate osteoporosis, joint pain, narrowing of the intestine, neuropathy and other health risks. Preventing this damage to the body and the discomfort it causes, along with achieving proper absorption of nutrients, are the goals of a gluten-free diet.

Meal Plans for Celiac Patients

Luckily, with more gluten-free food options available than ever before, it isn’t difficult to develop a balanced approach to good celiac-friendly nutrition. The Celiac Foundation offers many individual gluten-free recipes along with full 7-day meal plans for adults, seniors, kids and diabetics. Even if you are an old pro, it’s always worth looking for new ways to refresh your food choices and ensure you get the nutrition you need to stay strong and healthy throughout your life.

The specialists at Granite Peaks Gastroenterology in Sandy or Lehi, Utah, help their patients with celiac develop a dietary plan that promotes overall good health. If you need help adjusting your diet, or if you suspect you may have a gluten allergy, contact the celiac specialists at Granite Peaks GI for an evaluation.

This link will take you to the Celiac Disease Foundation site, where you can find help with a dietary plan and find new recipes to keep everyone in your family on the right track, including those with celiac disease.

https://celiac.org/eat-gluten-free/meal-plans/senior-meal-plan/

Diagnosing Celiac Disease

Posted on October 9, 2018December 27, 2024 by J. David Schmidt

By J. David Schmidt, MD

UPDATED 10/9/2018

Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. The consumption of gluten aggravates the small intestine creating chronic inflammation. Gluten is found primarily in wheat, barley, rye, and in foods such as pizza, pasta, cereal, as well as some unlikely places like salad dressings, ketchup, BBQ sauces, supplements and medications.

If left untreated, people can develop further complications such as anemia, vitamin deficiencies, osteoporosis and cancer. For celiac patients, the villi—tiny finger-like projections in the small bowel—get worn down or blunted and become ineffective in absorbing nutrients. A lack of certain nutrients can have detrimental effects; for example, a lack of iron can result in anemia or a deficiency in vitamin D can lead to osteoporosis or even neurological dysfunction.

When a celiac patient is exposed to gluten, it is damaging the body, long term. That is why it is so important to diagnose as early as possible. Some of the outward symptoms of someone with celiac may include diarrhea, bloating, upset stomach, fatigue, headaches and constipation, among others. The disease can be asymptomatic as well. The symptoms can also overlap with or mimic other conditions such as lactose intolerance or irritable bowel syndrome. It is estimated that 83% of Americans who have celiac disease are undiagnosed or misdiagnosed with other conditions.

Testing for Celiac

Testing for celiac involves two blood tests that measure antibodies, the immune response to gluten. These tests are over 95% accurate. If test results are positive, an upper endoscopy procedure (EGD) is then performed to secure a small biopsy of the small intestine to confirm the diagnosis and determine the extent of damage/severity of the disease. An accurate diagnosis is very important as patients need to change their eating habits for the rest of their lives.

It is possible that if one person in the family has celiac disease, there will be other relatives who also have it or who have been diagnosed with another autoimmune disorder such as Rheumatoid Arthritis, Type 1 Diabetes, or a thyroid condition. Genetically, up to 40% of Caucasians have one or both genes that are associated with celiac disease.

When I am talking with the patient in the office, I listen for clues, such as a family history of a sensitive stomach or food allergies or other autoimmune diseases. This knowledge helps me sift through the symptoms that, at first, may seem like Irritable Bowel Syndrome, or ulcers, Crohn’s disease or even gallbladder problems. Following up on this information can help get to the correct diagnosis quickly.

Once diagnosed, I reassure my patients that living a gluten-free lifestyle is not nearly as tricky as it used to be. Now grocery stores and restaurant menus abound with gluten-free options. Plus plenty of naturally occurring gluten free foods offer healthy options, such as vegetable, fruits and meat.

Learning to eat at home, school and at restaurants can be a challenge, but the evidence is clear. Celiac patients must be vigilant about their diet and treatment. Regardless of whether gluten seems to upset your stomach or not, it is important to follow a gluten-free diet if you are diagnosed with celiac disease. Your health is too important and there are many good choices available to help you succeed. Make the right choices for your good health. A lot is at stake!