Celiac disease (CD), is a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten. This results in an inability of the body to absorb nutrients: protein, fat, carbohydrates, vitamins and minerals, which are necessary for good health. Although statistics are not readily available, it is estimated that 1 in 133 persons in Canada are affected by celiac disease.

A wide range of symptoms may be present as a result of malabsorption due to the damaged small intestine resulting in constipation or diarrhea, abdominal cramping. bloating and intestinal gas.

Gluten is a protein found in wheat, rye, triticale and barley. Recent studies have shown that pure uncontaminated oats may be used with care in the gluten-free diet. In the case of wheat, gliadin has been isolated as the toxic fraction. It is the gluten in the flour that helps bread and other baked goods bind and it prevents crumbling. This feature has made gluten widely used in the production of many processed and packaged foods. Celiac disease is readily treated by following the gluten-free diet.

In my May/June 2006 newsletter I finally compiled the research regarding the harmful effects of gluten after all of my years of practice, providing proof for the reasons that I have been encouraging patients to eat less wheat and or gluten containing foods. I am trying to educate people how wheat affects the nervous system, and may be implicated in schizophrenia, Parkinsons, Lou Gehrigs, Alzheimer’s Disease, migraine headaches, epilepsy, learning disorders, lactose intolerance, infertility, psoriasis and loss of hair. The list goes on.

While people normally think of celiacs disease as an intestinal malabsorption disease that results in bowel symptoms, it is much more than this. Even the Celiac Disease website lists other related diseases: Dermatitis herpetiformis (DH is a chronic skin condition with a characteristic pattern of lesions, with intense itching and burning sensations) and Autoimmune Diseases  such as Type 1 diabetes, sarcoidosis, Sjogren's syndrome, Grave's disease and myasthenia gravis. They are listed because gluten aggravates these conditions. Over time this list will grow and some of the diseases that I indicate above will be added as it is realized that Celiac’s Disease is NOT only a bowel problem.

Genetic factors, the immune system, and a sensitivity to gluten play a role in the cause of this disorder but the precise details remain unknown. A definitive diagnosis can only be made by a small bowel biopsy according to the website however in our field we find that the blood test for antibodies are more accurate than the biopsy. The best blood tests include IgA, IgM and IgG antibodies for gluten, gliadin, transglutaminase and myelin done at a specialty lab in the United States called Immunosciences.

Other diseases that are complications of CD according to the website include osteoporosis and depression. These result due to malabsorption of nutrients through the intestinal wall leading to deficiency of minerals, B vitamins, iron and folic acid.

Celiac disease can surface at any age. Until recently, it was recognized mainly in children. The rate at which adults are being diagnosed is increasing, particularly those in the 40-50 year old range, due to greater awareness and improved diagnosis skills. New medical studies indicate that the disease may be much more common than previously recognized with only about 10% of the cases related to a genetic history.

Now that I may have you convinced you to consider a gluten free diet, be wary. A lot of the foods that are made especially for CD are loaded with sugar or artificial sweeteners (see my Dec 18 2004 article)! Check out books such as Breaking the Vicious Cycle by Elaine Gottschall or my website for delicious and easy recipes using rice and almond flour.