If you feel ill with fever, flu-like symptoms or respiratory illness, please call us to reschedule your appointment. Please Do Not Bring Children Under age 16 to Appointments.

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

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.

Likewise, the manner in which the lines vary dependent on open activity implies that the scales are continually going to be tipped in the house’s kindness, as they hope to get even cash on each side of a play and gather the juice as benefit. It’s feasible to be on the triumphant side and always choosing legit online casino minimum deposit 1, yet a couple of stay there exceptionally long. This implies that it’s totally basic to follow your cash intently to try not to fall into a monetarily tough spot.

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.

Nutrition for Seniors with Celiac Disease

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

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!

IS IT CELIAC DISEASE?

By  Christopher Cutler, M.D.

Many people with celiac disease present with classic gastrointestinal symptoms such as diarrhea, gas, bloating, abdominal pain, and weight loss.  However, other people have no GI complaints and may present with non-specific symptoms, making the diagnosis of celiac disease very difficult.  The following is a list of some conditions which, if unexplained by other diseases, should raise the suspicion of celiac disease:

Iron deficiency anemia – Celiac disease may lead to a reduced absorption of iron.  It may also cause malabsorption of other nutrients required for red blood cell production, including vitamin B12 and folate.  Typical symptoms of anemia include fatigue, weakness, and poor exercise tolerance.

Elevated liver enzymes – Many patients with chronically abnormal liver enzymes undergo an extensive evaluation with no cause found.  Celiac disease should be considered.

Neurologic or psychiatric symptoms – Some patients with celiac disease have been found to have significant structural and functional brain deficits on MRI.  These patients may experience unexplained headaches, impaired balance or coordination, peripheral neuropathy (burning, tingling, or numbness in the hands and feet), seizures, depression, or anxiety.

Weakening of the bones – Celiac disease can lead to malabsorption of vitamin D.  Patients with celiac disease should be screened for osteoporosis.

Dermatitis herpetiformis – This is a skin condition which causes itchy fluid-filled bumps, most commonly found on the elbows, forearms, scalp, back, and buttocks.  Approximately 85% of people with dermatitis herpetiformis have underlying celiac disease.

Menstrual and reproductive issues – Who would think to blame these issues on a gastrointestinal disease?  But women with celiac disease may have a later onset of menstrual periods, earlier menopause, infertility, recurrent miscarriages, pre-term deliveries, and low birth weight infants.

Arthritis – There is an increased prevalence of osteoarthritis in people with celiac disease.

Oral disease – Patients who present with discolored teeth, enamel loss, or a painful tongue, unexplained by other diseases, should be tested for celiac disease.

Miscellaneous – Celiac disease has also been associated with type 1 diabetes, autoimmune thyroid disease, cardiomyopathy, and pancreatitis.

If you have any of the above conditions which cannot be explained, I strongly encourage you to follow up with the doctors at Granite Peaks Gastroenterology to be tested for celiac disease.  A simple blood test is all it takes.

Are you Lactose Intolerant?

OVERVIEW
Lactose is the sugar found in milk and dairy products such as cheese and yogurt. After eating dairy products that contain this sugar, usually lactase, a digestive enzyme of the small intestine, helps to breakdown this complex sugar into two simple sugars, glucose and galactose. These simple sugars are then absorbed in the small intestine and ultimately reach the blood stream where they act as nutrients. The enzyme lactase is located in the lining of the small intestine known as the intestinal villi.

In addition to milk and dairy products such as ice cream, yogurt and cheese, lactose can be found in bread and baked goods, processed breakfast cereals, instant potatoes, some soups and non-kosher lunch meats, candies, dressings and mixes for pancakes and biscuits. Lactose is also the sugar found in breast milk and standard infant formulas. Therefore almost all babies are able to digest and absorb this sugar and it serves as their primary dietary sugar.

 

SYMPTOMS
Because lactose is not digested properly in the small intestine of individuals who are lactose intolerant, it passes whole into the large intestine or colon. Upon reaching the colon it is broken down by the normal colon bacteria. This breakdown results in the production of carbon dioxide and hydrogen gases. The gas production can lead to the following common symptoms:

  • • Abdominal distension and pain
  • • Excess burping
  • • Loud bowel sounds
  • • Excess gas and diarrhea following ingestion of lactose.
  • • Watery and explosive bowel movements
    • Urgency with bowel movements, which means that children feel that they have to get to the bathroom immediately or they will have an accident.

The symptoms of lactose intolerance can start during childhood or adolescence and tend to get worse with age. The severity of symptoms is usually proportional to the amount of the milk sugar ingested with more symptoms following a meal with higher milk sugar content.

Although eating lactose-containing products will result in discomfort for someone who is lactose intolerant, they are not at risk of developing more serious intestinal disease because of long-term lactose malabsorption. The only exception to this would be for babies who are born with primary lactase deficiency or children with secondary lactase deficiency as discussed below.

 

CAUSES
Primary Lactase Deficiency:
 This condition is very rare and occurs when babies are born with a deficiency or absence of the enzyme lactase. Babies inherit this condition by getting one gene that causes this problem from each of their parents, even though both parents may be lactose tolerant. These babies require a specialized formula with another type of sugar such as sucrose (present in table sugar), which they are able to digest.

Secondary Lactase Deficiency: The most common cause of temporary lactose intolerance in infants and young children is infection that affects the gastrointestinal tract and can damage the lining of the small intestine.

Rotavirus and Giardia are two common organisms that cause damage to the surface of the small intestine resulting in temporary lactose intolerance. Older infants and young children will commonly be infected by a rotavirus. The symptoms of rotavirus infection symptoms include vomiting, diarrhea (frequent, watery stools), and fever. Giardia is a parasite that is found in well water and fresh water from lakes and streams. Treatment of giardia infection with antibiotics will resolve the lactose intolerance.

Secondary lactase deficiency can also be due to Celiac disease, which is intolerance to gluten, the protein found in wheat, rye, barley and other grains. Crohn’s disease, an inflammatory condition that can affect any part of the gastrointestinal tract, can lead to secondary lactase deficiency as well. Once each of these conditions is treated, the lactase deficiency will resolve. The lactose intolerance usually resolves within three to four weeks when the lining of the intestines returns to normal.

Acquired Lactase Deficiency: Many individuals acquire lactose intolerance as they get older. It is estimated that approximately one-half of adults in the United States have acquired lactase deficiency. This condition is due to a normal decline in the amount of the enzyme lactase present in the small intestine as we age. Although lactose is an important part of the diet in infants and young children it represents only 10% of the carbohydrate (sugar) intake in adults. However, individuals who are lactose intolerant may not be able to tolerate even small amounts of this sugar in their diet.

Lactose intolerance occurs more frequently in certain families. One of the most important factors affecting the rate of developing lactose intolerance is an individual’s ethnic background. Approximately 15% of adult Caucasians, and 85% of adult African Americans in the United States are lactose intolerant. The rate of lactose intolerance is also very high in individuals of Asian descent, Hispanic descent, Native Americans and Jewish individuals.

 

DIAGNOSIS
Lactose intolerance is diagnosed by a simple test called a hydrogen breath test. After an overnight fast before the test, an individual breathes into a bag and then drinks a specified amount of the milk sugar in the form of a syrup. In adults this corresponds to the amount of milk sugar in a quart of milk. Subsequent breath samples are taken for up to three hours. The breath that they exhale into the bag is analyzed to determine its hydrogen content. During the course of the test individuals who are lactose intolerant will have an increase in the amount of hydrogen that they exhale. If the values for hydrogen increase above a certain value, the diagnosis of lactose intolerance is made. Patients who are lactose intolerant may also develop their typical symptoms during the test.

In younger children or in children who cannot tolerate the breath test, removal of lactose from the diet and possible supplementation with lactase can be done for 2-4 weeks to see if this improves the symptoms.

Treatment
The best treatment of lactose intolerance is a combination of dietary modification and taking a supplement to aid in digestion of lactose. Individuals who are lactose intolerant should meet with a dietician to review the sources of lactose in their diet. Some reduction in the daily lactose consumption is usually required. When an individual is going to be eating a food that contains lactose they should take a commercially available non-prescription lactase supplement at the time of lactose ingestion. This type of supplement can be taken throughout the day whenever lactose is ingested. Some individuals will be less lactose intolerant and therefore will be able to tolerate comparatively larger amounts of lactose. Alternatives to milk for lactose intolerant individuals include products such as soy milk. If an individual is restricting their milk/ dairy intake it is important to ensure adequate supplementation of calcium and Vitamin D in the diet. This is especially important for pediatric patients and women.

Recommended daily calcium intakes:
1-3 years of age: 500 mg
4-8 years of age: 800 mg
9-24 years of age: 1300 mg
Age 25 and above: 800-1000 mg
Pregnant and nursing women: 1200 mg

 

Author(s) and Publication Date(s)

Marsha H. Kay, MD, The Cleveland Clinic, Cleveland, OH, and Anthony F. Porto, MD, MPH, Yale University/Greenwich Hospital, Greenwich, CT – Updated December 2012.

Marsha H. Kay, MD, The Cleveland Clinic, Cleveland, OH, and Vasundhara Tolia, MD, Children’s Hospital of Michigan, Detroit, MI – Published September 2004.

Living with Celiac Disease

Denise is the Pathology Lab Manager at Granite Peaks Gastroenterology. She shares her story about how she first learned that she had the condition, and tips for living with Celiac Disease.

In 2008, I came to work for Granite Peaks Gastroenterology. I learned about the importance of digestive health, including being screened at the age of 40 if you have a family history of colon cancer. I was a few years overdue and quickly scheduled a colonoscopy. I had been experiencing diarrhea, gas, bloating and fatigue (all symptoms of celiac disease) for at least 20 years. My daughter used to tease me by telling me napping was my talent. It’s true – I was good at it! Although I had reported my symptoms to at least four previous doctors, it had never resulted in a diagnosis. Eventually, I gave up and stopped telling my doctors of my symptoms, convinced it was “all in my head.”

When I relayed my symptoms to Dr. J. David Schmidt at Granite Peaks GI, however, he convinced me to do an upper and lower colonoscopy. My procedure revealed no colon cancer, but my celiac disease diagnosis was obvious. I was relieved to have an answer and to know my symptoms were real and I wasn’t losing my mind. I am truly grateful to Dr. Schmidt, who encouraged me to get tested.

The only treatment for celiac disease is a gluten-free diet. Gluten is in many foods. My first trip to the grocery store was overwhelming. I quickly learned that the best thing I could do is have a positive attitude about living with celiac disease. Don’t think about what you cannot eat. Concentrate on what you can eat. It is important to have foods in their most natural state, such as fresh meats, fruits and vegetables.

Celiac disease is an autoimmune disease. Having an autoimmune disease makes a person susceptible to other autoimmune diseases. I have diabetes and Hashimoto’s (hypothyroid), both of which fall in the autoimmune category. Why I went undiagnosed for so long will always be a mystery to me. Listen to your body – you know it better than anyone else!

If you are having symptoms of Celiac Disease, contact Granite Peaks Gastroenterology today for an appointment with one of our specialists: (801) 619-9000.

Are You Trying To Switch To A Gluten-Free Diet?

Have you been recently diagnosed with Celiac Disease? Are you looking for celiac disease treatment?  Are you finding it difficult to transition into a gluten-free diet plan?    

Most people are overwhelmed by the challenge of eating gluten-free as a part of celiac disease treatment. Here is a 7-day beginner’s Gluten-Free Meal Plan to help you start changing over to your gluten-free lifestyle with confidence.  This nutritionally balanced Gluten-Free Meal Plan provides three meals and two snacks each day with easy to make recipes and “Quick Fixes” for those on-the-go. 

Source: Celiac Disease Foundation

celiac disease treatment

Gluten-Free Recipes

Tasty Gluten-Free Recipes For Any Celiac Disease Sufferer

For the enthusiastic sports fans, the start of the Fall season only means one thing:  It’s Football Season!  Let the tailgating begin.  No one wants to be left out of these popular game day favorites. At Granite Peaks Gastroenterology, we’re happy to pass along these gluten-free recipes to all our celiac sufferers.

Chicken Wings

A quick rice flour batter and gluten-free hot sauce turns these deep-fried beauties into a delicious option for those with celiac.

Yield: 10-14 wings

Ingredients:

1/2 cup Betty Crocker All-Purpose Gluten-Free Rice Flour Blend

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 cup butter (1/2 stick)

1/4 cup gluten-free hot sauce

Dash of black pepper

Dash of garlic powder

10-14 chicken wings

Directions:

Stir flour, paprika, cayenne pepper and salt in a bowl until well combined. Pour flour mix into a gallon zip lock bag. Add 3-4 wings at a time and shake the bag to coat the wings with flour. Shake the excess flour off and place the wings in the refrigerator for 60-90 minutes. Deep fry the wings for 10-15 minutes at 360°F. Prepare the sauce by melting the butter into the hot sauce and mixing well. When the wings are finished frying, drain the grease, then coat the wings with sauce using a brush. Put the fried wings in the oven at 215°F to keep them warm until served. While the last batch of wings is being fried, stir the sauce over low to medium heat to prepare for dipping. Now serve with a celery garnish and sauce for dipping!

Stuffed Quesadillas

Gluten-free tortillas are the only adjustment needed to bring these tasty chicken and black bean quesadillas up to standards for anyone on the celiac-friendly nutrition plans.

Serves: 4

Ingredients:

2 Udi’s Gluten Free Large Tortillas

1 cup shredded cheddar cheese

1/4 cup cubed, grilled skinless chicken

1/4 cup cubed, peeled precooked potatoes

1/4 cup cubed roasted bell peppers

1/4 cup cooked and strained black beans

1/4 cup chopped artichoke hearts

1/4 cup cooked corn kernels

1/4 cup shredded carrots

Directions:

Preheat a griddle or nonstick pan over medium heat. Place the first tortilla on the griddle and flip it over when it starts to smoke. Top with 1/2 cup cheese and sprinkle the chicken over the cheese. Spread potatoes over chicken and top with peppers and black beans. Add artichoke hearts, corn, and carrots. Add the remaining 1/2 cup cheese and top with the second tortilla. Cook about 10 minutes, until the cheese is melted. Flip the quesadilla and cook another five minutes. Remove from the pan. Cut in fourths and serve with salsa or sour cream.

Chocolate Peanut Butter Muddy Buddies

For a sweet game day treat, gluten-free Rice Chex is the only adjustment used by this recipe, though you can use a non-dairy butter alternative if needed.

Serves: 10

Ingredients:

9 cups Gluten-Free Rice Chex

1 cup chocolate chips

1/2 cup peanut butter

1/4 cup butter, or non-dairy alternative

1 tsp vanilla

1 1/2 cups powdered sugar

Directions:

Pour cereal into large bowl and set aside. In 1-quart, microwave-safe bowl, combine chocolate chips, peanut butter, and butter. Microwave for 1 to 1 1/2 minutes, or until smooth, stirring after 1 minute. Alternatively, you can melt over the stove. Stir in vanilla. Pour chocolate sauce slowly over cereal, stirring to coat evenly. Pour cereal into large plastic bag or into a container with a lid. Add powdered sugar and secure; shake to coat well. Spread on waxed paper to cool.

Thanks to celiac.org for having lots of great recipes to choose from!

Is Gluten-Free a Fad?

An estimated 3 million Americans are living with Celiac Disease, and 83% don’t even know they have the disease. That’s a staggering statistic, especially with all of the noise on the market promoting gluten-free foods and beverages.  According to an article from Food Navigator, “Mintel, which has one of the broadest definitions [of gluten-free], pegs the market at a whopping $10.5 billion in 2013” and anticipates an increase to $15.6 billion by 2016.

Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food (see image). The consumption of gluten also aggravates the small intestines creating chronic inflammation. Gluten is found primarily in wheat, barley, and rye. (Gluten may show up in unlikely places like salad dressings, Ketchup, BBQ Sauce, etc.) If left untreated, people can develop further complications such as anemia, vitamin deficiencies, osteoporosis, and cancer. Villi, minuscule finger-like projections, get worn down or blunted and become ineffective in absorbing nutrients.

There’s a genetic component to developing celiac disease, but it isn’t always the case. If you’re unsure about how your dietary habits could be related to a possible gluten intolerance, review these symptoms of Celiac Disease.  For some people, the disease shows up early in life, while others don’t experience symptoms until they are well into adulthood. Then there are asymptomatic people who show no symptoms despite having the disease.

May is Celiac Disease Awareness Month and a great time to inquire about your own health. Links are posted below for your convenience in researching additional information.

Testing for Celiac Disease

Testing for Celiac involves two blood tests that measure antibodies and the immune response to gluten. These tests have a track record of being over 95% accurate. If test results are positive, an upper endoscopy procedure will follow to secure a small biopsy of the villi in the small intestines to confirm the diagnosis and the extent of damage and severity of the disease. An accurate diagnosis is very important as patients will be changing their eating habits for the rest of their lives.

Schedule

If you or someone you know has Celiac Disease, or would like to be tested, you can call our offices at (801) 619-9000, or visit our website for more information: www.GranitePeaksGI.com. You can also book an appointment by clicking here. We are able to see patients within just a few days, no referral is necessary! Granite Peaks also takes all insurance plans, and self-pay patients.

Additional Resources:

Celiac Disease Foundation

National Foundation for Celiac Awareness

Granite Peaks Celiac Disease Page 

Thanksgiving calories, substitutes and gluten-free options

According to the Calorie Control Council, “the average American may consume more than 4,500 calories and 229 grams of fat from snacking and feasting.”

The following are some tips to help decrease the caloric increase, according to Toby Amidor, from US News:

  • Turkey: “Smaller birds are usually more tender than larger birds in which could lead to over eating.”  Also, dark meat has less calories and fewer grams of fat than white meat.
  • Stuffing: “Stuffing can average 425 calories per serving.” Wild rice, veggies, nuts and dried fruit is a healthier alternative.
  • Green Bean Casserole: “Heavy cream and cream-based soups drive the calories in this dish to 500 calories and 35 grams of fat per serving.” There are other alternatives when making this dish that could help the calorie counters.
  • Apple Pie: “To cut calories, make an open-faced pie.  For a lighter filling, aim for half to three quarters of a medium apple and use less butter.”

To read more, click here to get the full article.

Gluten-Free Thanksgiving: 

According to celiac.com, the following are helpful tips to make your Thanksgiving gluten-free:

  • “Make sure your turkey is gluten-free. Numerous brands use gluten when processing their turkeys, so be sure to read the label, and make sure there is no hidden gluten in any of the ingredients.”
  • “Brining is a great way to prepare your gluten-free turkey that will leave your guests quizzing you about your secrets to such a moist, savory turkey.”
  • “Thicken homemade gravy with either corn starch, tapioca or arrowroot flour. Be careful, Bouillon cubes often contain wheat or gluten, so make sure to use only gluten-free bouillon cubes. Vegetarian Bouillon is also an option.”

To get recipes and other gluten-free tips, click here.

Close Menu