Celiac Disease

Celiac Disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten. Gluten is a protein found in all forms of wheat ( durum, semolina, & spelt), rye, oats, barley, & related grain hybrids such as kamut and triticale. When people with celiac disease consume gluten, the absorbative villi in the small intestine are damaged, preventing the absorption of many important nutrients. The long term effects of untreated celiac disease can be life threatening. However, with a completely gluten free diet, the intestinal lining will heal completely allowing most people to live a normal, healthy life as long as they remain free of gluten in their diet. Even a small amount of gluten can cause symptoms to reoccur.

Symptoms

Symptoms may or may not occur in the digestive system. For example, one person may have diarrhea & abdominal pain, while another person has irritability or depression. Symptoms of celiac disease may include one or more of the following: recurring abdominal bloating and pain, chronic diarrhea, weight loss, unexplained anemia, gas, bone pain, behavior changes, muscle cramps, fatigue, pain in the joints, And a painful skin rash, called dermatitis herpitiformis. Some people with celiac disease may not have symptoms. The undamaged part of their small intestine is able to absorb enough nutrients to prevent symptoms. However, people without symptoms are still at risk for the complications of celiac disease.

Treatment

The only treatment for celiac disease is to follow a gluten free diet. For most people following this diet will stop symptoms, heal existing intestinal damage, and prevent further damage. Improvements begin within days of starting the diet, and the small intestine is usually completely healed, meaning that the villi are intact and working within 3-6 months. The gluten free diet is a lifetime requirement. Eating any gluten, no matter how small an amount can damage the intestine. This is true for anyone with the disease, including people who do not have noticeable symptoms.

Alternatives To Gluten

Instead of wheat flour, you can use potato, rice, soy, bean, quinoa, millet, buckwheat, arrowroot, amaranth, and nut flours. We also carry many gluten free breads, pastas, salad dressings, pizza crust mixes, and baking mixes. Stop by aisle 10 on your next trip to the Co-op and check out our great selection of gluten free items. Also, look for the gluten free star on products throughout the store.

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