What Is Celiac Disease?

What Is Celiac Disease?

I think the first time I heard of celiac disease was about 10 years ago, and I am fairly certain I thought it was one of those fake diseases people make up so they do not have to eat certain foods. Thankfully, ever since that time, I have not only matured enough to realize that people do not make up life-altering diseases, but I have also learned a great deal about celiac disease, gluten intolerance, and the way that gluten can affect our bodies. If you know anyone with celiac disease, you know how trying it can be for them to avoid gluten day-in and day-out, and with the rise of the gluten intolerance movement, celiac disease has only become more complicated. If you have ever wondered what celiac disease was, or are concerned that you may have an issue with gluten, then you have come to the right place. We have put together a comprehensive guide to the ins and outs of celiac disease to help you understand the science behind it. We also want to help you understand how to work within a gluten free diet, or simply to be more conscious of your friends needs if they have celiac disease.

What Is Celiac Disease?

The number one thing that sets celiac disease apart from what some may be calling a gluten intolerance is that celiac disease is an actual autoimmune disease that is diagnosable with an endoscopic biopsy of the small intestine. There is a genetic predisposition to celiac disease, so you are more likely to have it if your family members have it. If you have celiac disease, your small intestine is damaged by your bodys reaction to you eating foods that contain gluten.

The History of Celiac Disease

Celiac disease was first mentioned in the 2nd century BCE by Aretaeus of Cappadocia, who referred to it as Coeliacs Affliction, using the term Coeliac from the Greek for abdominal. This was slightly after humans started to cultivate wheat and grains as a part of their regular diet, so it follows that this issue was somehow related to the ingestion of these grains. It was not until the 1940s, however, that a Dutch doctor discovered that the mortality rate of those with celiac disease decreased dramatically during the Dutch famine of 1944 when flour was scarce, and finally made the connection to wheat for celiac patients. The connection with gluten specifically was made just a few years later, in 1952, which was when modern-day celiac disease started to come into play.

What Is Gluten?

What Is Celiac Disease? _ Bobs Red Mill So gluten does not mean wheat? Not exactly. In fact, gluten is a part of wheat, or a general name for many of the proteins that are found in wheat, rye, and barley. The purpose of gluten is to bind ingredients together and to trap gasses within the cooking processso think any food that has a dough or needs to rise like a cake, bread, muffin, etc.! There are, of course, other nuances to the gluten diet, but that is a basic idea to think about most of the items that include gluten. Things like rice and oats are safe, so not every grain contains gluten.

Symptoms of Celiac Disease

The symptoms of celiac disease have been around for thousands of years and may be confused with some other issues. Celiac symptoms in adults include iron-deficient anemia, joint pain, fatigue, arthritis, and a few othersvery few of which would suggest intestinal issues at first glance. Celiac disease in children is more obviously related to the intestinal tract, with symptoms including abdominal bloating, diarrhea, vomiting, and general abdominal discomfort. Left untreated, celiac disease can cause much more significant long-term issues, including miscarriages, anemia, osteoporosis, or pancreatic disorders. Evidence would suggest that over two million Americans are currently undiagnosed and at risk for these long-term health issues, so if you experience any of the above symptoms, speak with your healthcare professional about the possibility of celiac disease.

How Is Celiac Disease Diagnosed?

As we mentioned earlier, the diagnosis is the main step that sets celiac disease apart from a simple gluten intolerance. The first step to diagnosis is to get screened by a healthcare professional, specifically a blood test to determine if you carry one or both of the genes that indicate celiac disease--HLA DQ2 or DQ8. Up to 40% of people carry these genes, but only about 1 in 100 people (1%) have celiac disease, so you will need to get the endoscopic biopsy to determine if your intestines have had any damage due to your gluten diet. You can confirm your diagnosis after a change to a gluten free diet produces positive results. It is important to remember that if you suspect that you have celiac disease, to continue eating gluten until a blood test or endoscopic biopsy is performed.

How Is Celiac Disease Treated?

The good news is that celiac disease is completely treatable. Once celiac disease was finally connected with wheat and subsequently gluten, doctors advised patients to maintain a gluten free diet, and this is still the best treatment for celiac disease today. While this is a great way to self-heal without the use or cost of medicines and prescriptions, it can be a little complicated in such a gluten-full world. At a basic level, a gluten free diet would consist of anything except items that contain wheat, barley, or rye. Most celiac disease patients report extremely positive results after switching to a gluten free diet, and the intestinal damage is minimized at this point. However, maintaining the diet can be difficult, and the accidental consumption of gluten can lead to intestinal flares that are painful and frustrating.

The Little Things

You may be asking yourself, "How might one accidentally consume gluten?" Unfortunately, it is a lot easier than you think. First and foremost, it can be tough to tell exactly which products have gluten and which do not. If you are brand new to celiac disease, you may not realize something has gluten in it. Even if you are an old pro, however, there can be complications. Some products that are labeled as gluten free or are naturally gluten free themselves are tricky. While the product itself may not contain gluten, it may have been prepared in a factory that did use wheat or barley, for instance. In production, tiny particles of gluten could have gotten into the gluten free productwhile a gluten intolerant person may be able to handle some small particles of gluten without any pain, a person with celiac disease will likely have a flareup even if the gluten count is extremely low. If you or a friend has celiac disease, make sure you check for products that are tested gluten free or "Certified" by a national organization, such as the Gluten-Free Certification Program. At Bobs Red Mill, we built a second gluten free facility and laboratory where we test for gluten and adhere to the standard of 19 parts per million or fewer of gluten in our gluten free products, for the purest grain experience. Another issue that you could encounter with gluten is when you eat outwhile the waiter or waitress may tell you that something is gluten free, the same issue may happen with contamination during production. For instance, if the same knife is used to cut some bread and then is used to cut your veggies, you may still have a reaction. Make sure you always tell your server that you have celiac disease and stress the importance of your food being truly gluten free. If you have celiac disease, it is also advised to pay attention to your kitchen at home. If your family members are not eating gluten free, or even if they are but do not have celiac disease as well, then there is always a chance that food will be contaminated if you are not careful. We recommend having a separate preparation area that is gluten free 100% of the time, as well as a separate shelf or area of the refrigerator. If you share appliances, watch out for things like toasters or toaster ovens that contain bread, as crumbs can do more damage than you would expect. If you are a family member of someone with celiac disease, these are all things to be cognizant of, and in truth, the best thing for that family member would be to embrace the gluten free lifestyle with them if you are able. Celiac disease awareness has definitely grown in popularity in recent years, but evidence suggests that the prevalence of celiac has not changed much. If you are a friend or family member of someone with celiac disease, keep in mind that this is a real thing that plagues them every single day, and do your best to be as accommodating as possible to their needs! With a little extra care, they will be at ease in your home and will appreciate having some support on their journey with celiac disease.
Bob's Red Mill
November 22 2017

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