A Surprisingly Common Disorder

Celiac disease is the body's reaction to ingested gluten., which is found in many foods and grains.  It occurs when there is a sensitivity or allergy and reduces the body's ability to absorb nutrients from the food eaten.  This occurs because the villia(?) in the small intestine shrinks, lessening the amount of nutrients it can take in.  

The result is lethargy, IBS-like symptoms (bloating/gas, diarrhea, constipation, etc), mood swings and - in some cases - an annoying skin rash known as dermatitis herpetiformis (not related to herpes, but named for a similar looking breakout).  Many sufferers also develop neurological symptoms, such as tingling and numbness in parts of the body or mental confusion.  Over time (if left untreated) it can lead to overall ill health, liver damage and even malignant lymphoma, a dangerous cancer of the lymphatic system.

The scary thing is how common this genetic disorder actually is.  It's no longer rare, as it was in the 60's, and is estimated that 97% of those with it don't even know it!  When a person goes to a doctor with these symptoms, they are most often told it is IBS without a thorough examination.  That's not due to malpractice, it is because the symptoms are so similar.  There is a blood test available, but the results are skitzy at best.  Many show a false positive or negative.

The only treatment for Celiac disease is to go on a gluten-free diet.  Those who do swear they feel so much better, they'll never go back to their old diets again.  Sure, it is a change that may be very difficult for a large number of people, but isn't it worth it to start feeling better again?  

The easiest way to get started is to take into account what foods have gluten in it, a list of which can be found at The Gluten-Free Chef.  Don't be intimidated by the long list of 'bad' foods...especially if they're some of your favorites.  There are ways to eat your favorite foods, you just have to be a bit more careful how they are prepared.  Remember: even an 1/8 of a teaspoon worth of gluten is enough to cause a reaction, so be very careful!  

On that same site,  you'll also find recipes to help make the switch easier.  I found one for bread, pizza dough, etc and was happy to find that rice flour and cornmeal were allowed, as it can make a good substitute when baking.  Take a look around and discover some healthier alternatives...you may be surprised by the results!