Archive for the ‘Celiac’ Category

Our New Focus…

Moving forward, we will try to find, or create, free versions of fee-based resources (such as brochures, tools, and books) for dietitians – to help them out.   We will provide links to both versions in case either can be helpful.

We hope this research is helpful and best wishes for your success.


John and Celeste Hudson

(authors of this blog and

BROCHURE: for Celiacs Age 60+…A good resource to help seniors with this disease

Contemplation #2

After age 60 extra care is needed

The following brochure is designed with the mature celiac in mind, from the font size to the content. It addresses issues specific to the mature newly diagnosed celiac or their caregiver.

Click here for:  New Brochure Available for Celiacs Age 60+


Unrelated to lighten things up…

BROCHURE: Food Allergies – A Good Overview for Your Clients

Health effects of cheese consumption (See Wiki...

Health effects of cheese consumption

BROCHURE: a good overview to give to your clients. Will help them gain a basic understanding of food Allergies and Intolerance: Click the following link… then see right side of that page for the PDF Brochure link.

Topics include:

  • Living safely with food allergies and intolerances
  • Food allergies and intolerances – a growing concern
  • The difference between food allergy and food intolerance
  • Think you have a food allergy or intolerance?
  • Food allergies
  • Food intolerances
  • What about Coeliac disease?
  • Buying food
  • Eating out

Click here: Allergy and intolerance


Unrelated To lighten things up…

Finished new, free BOOK that may be helpful when educating your clients to celiac disease: Celiac Disease and Gluten Free Diet (33 pgs)

Biopsy of small bowel showing coeliac disease ...

Biopsy of small bowel showing coeliac disease

My wife Celeste (my smarter half) just finished editing her new book: Celiac Disease & Gluten Free Diet (33 pgs) click here to see Table of Contents and download book. It is the first in our “Take Charge Series” to help those diagnosed with celiac disease. Later editions will focus on other perspectives of the disease and suggested diet.

What I need to know about Celiac Disease

Day 125: Just like poison

What I need to know about Celiac Disease

The following is a good resource to learn about celiac disease ranging from what it is to what foods you can still eat, etc.

Celiac disease is an immune disease in which people can’t eat gluten because it will damage their small intestine. Gluten is a protein found in wheat, rye, and barley. Gluten may also be used in products such as vitamin and nutrient supplements, lip balms, and some medicines. Other names for celiac disease are celiac sprue and gluten intolerance.

Your body’s natural defense system, called the immune system, keeps you healthy by fighting against things that can make you sick, such as bacteria and viruses. When people with celiac disease eat gluten, their body’s immune system reacts to the gluten by attacking the lining of the small intestine. The immune system’s reaction to gluten damages small, fingerlike growths called villi. When the villi are damaged, the body cannot get the nutrients it needs.

Celiac disease is hereditary, meaning it runs in families. Adults and children can have celiac disease. As many as 2 million Americans may have celiac disease, but most don’t know it.

Symptoms of celiac disease can be different from person to person…


The symptoms of celiac disease can be different from person to person. This is part of the reason why the diagnosis is not always made right away. For example, one person may have constipation, a second may have diarrhea, and a third may have no problem with stools.

Gastrointestinal symptoms include:

Because the intestines do not absorb many important vitamins, minerals, and other parts of food, the following symptoms may start over time:

  • Bruising easily
  • Depression or anxiety
  • Fatigue
  • Growth delay in children
  • Hair loss
  • Itchy skin (dermatitis herpetiformis)
  • Missed menstrual periods
  • Mouth ulcers
  • Muscle cramps and joint pain
  • Nosebleeds
  • Seizures
  • Tingling or numbness in the hands or feet
  • Unexplained short height

Children with celiac disease may have:

  • Defects in the tooth enamel and changes in tooth color
  • Delayed puberty
  • Diarrhea, constipation, fatty or foul-smelling stools, nausea, or vomiting
  • Irritable and fussy behavior
  • Poor weight gain
  • Slowed growth and shorter than normal height for their age

Signs and tests

  • Albumin (may be low)
  • Alkaline phosphatase (high level may be a sign of bone loss)
  • Clotting factor abnormalities
  • Cholesterol (may be low)
  • Complete blood count (CBC – test for anemia)
  • Liver enzymes (transaminases)
  • Prothrombin time

Blood tests can detect several special antibodies, called antitissue transglutaminase antibodies (tTGA) or anti-endomysium antibodies (EMA). The health care provider will order these antibody tests if celiac disease is suspected.

If the tests are positive, upper endoscopy is usually performed to sample a piece of tissue (biopsy) from the first part of the small intestine (duodenum). The biopsy may show a flattening of the villi in the parts of the intestine below the duodenum.

Genetic testing of the blood is also available to help determine who may be at risk for celiac disease.

A follow-up biopsy or blood test may be ordered several months after the diagnosis and treatment. These tests evaluate your response to treatment. Normal results mean that you have responded to treatment, which confirms the diagnosis. However, this does not mean that the disease has been cured.


Celiac disease cannot be cured. However, your symptoms will go away and the villi in the lining of the intestines will heal if you follow a lifelong gluten-free diet. Do not eat foods, beverages, and medications that contain wheat, barley, rye, and possibly oats.

You must read food and medication labels carefully to look for hidden sources of these grains and ingredients related to them. Because wheat and barley grains are common in the American diet, sticking with this diet is challenging. With education and planning, you will heal.

You should NOT begin the gluten-free diet before you are diagnosed. Starting the diet will affect testing for the disease.

The health care provider may prescribe vitamin and mineral supplements to correct nutritional deficiencies. Occasionally, corticosteroids (such as prednisone) may also be prescribed for short-term use or if you have sprue that does not respond to treatment. Following a well-balanced, gluten-free diet is generally the only treatment you need to stay well.

When you are diagnosed, get help from a registered dietitian who specializes in celiac disease and the gluten-free diet. A support group may also help you cope with the disease and diet.

Support Groups

For additional information and support, see the organizations listed in celiac disease resources.

Expectations (prognosis)

Following a gluten-free diet heals the damage to the intestines and prevents further damage. This healing most often occurs within 3 – 6 months in children, but it may take 2 – 3 years in adults.

Rarely, long-term damage will be done to the lining of the intestines before the diagnosis is made.

Some problems caused by celiac disease may not improve, such as a shorter than expected height and damage to the teeth.


You must carefully continue to follow the gluten-free diet. When untreated, the disease can cause life-threatening complications.

Delaying diagnosis or not following the diet puts you at risk for related conditions such as:

Calling your health care provider

Call your health care provider if you have symptoms of celiac disease.


Because the exact cause is unknown, there is no known way to prevent the development of celiac disease. However, being aware of the risk factors (such as having a family member with the disorder) may increase your chances of early diagnosis, treatment, and a long, healthy life.

How to find gluten, wheat, and other allergen-free food (stores or online)

I just tested our new Custom Google Search Engine for Special Diet Needs … I did a search for “celiac recipes” and was able to find a list of good sites. Here are a few of them: check out their “Advanced Catalog Search”. I left everything blank and just check marked FREE OF: GLUTEN and WHEAT and it came back with various products you can order on-line. they have a good database of free gluten-free recipes.

Videos on how to make: “Gluten Free Bread in a Minute” and about 35 other similar videos.



Other Resources / Benefits:

1) Advance special deals from Amazon at
Our referral commissions go to animal rescue, spade-neuter programs.

2) Custom Google Search Engine for Special Diet Needs at

3) Blog on Resources for Special Diet Needs at

Two reasons for nutritional deficiencies in celiac disease patients

Dietary deficiencies associated with celiac disease…

Patients with celiac disease are at risk for some nutritional deficiencies. A recent study evaluated the nutritional status of over 400 patients who had been diagnosed with celiac disease within the past 3 months. They found that 12% had folate deficiency, 5% had B12 deficiency and 33% of the men and 19% of the women had iron deficiency. Celiac disease patients are also at risk of developing low bone mineral density (osteoporosis).

There are two reasons for nutritional deficiencies in celiac disease patients;

  1. The diseased small intestine causes lack of absorption of vitamins and nutrients, and
  2. Strict gluten restriction can also lead to nutritional deficiencies.

Many of the gluten-free foods are not fortified or enriched with vitamins or minerals. Studies have also shown that gluten-free products are often low in B vitamins, calcium, vitamin D, iron, zinc, magnesium, and fiber.

Fortunately, there are blood tests that your physician can do to determine if you are deficient in any of the above. It’s important to be aware of what deficiencies you are at risk for, and make every effort to avoid these deficiencies.

The deficiency in nutrients does not mean a deficiency in calories. There is an increased incidence of obesity in persons with celiac disease following a gluten-free diet. The dietary goal is to follow a well-balanced diet, with appropriate supplements when needed, and an adequate amount of calories for a healthy weight.

What foods are safe to consume with celiac disease?

There has been much advancement to assist with complying with a gluten-free diet. The Food Allergen Labeling and Consumer Protection Act (FALPCA) requires manufacturers to provide more information about the ingredients used to make their food products, by specifying the presence of allergens on the product label, including wheat. Wheat-free does not mean gluten-free so you will still need to read the rest of the ingredients.



Other Resources / Benefits:

1)  Advance special deals from Amazon at
Our referral commissions go to animal rescue, spade-neuter programs.

2)  Custom Google Search Engine for Special Diet Needs at

3)  Blog on Resources for Special Diet Needs at

A list: Foods containing gluten – watch out for these…

A variety of foods made from wheat.

Avoid Gluten

Foods containing gluten

To begin with, you will need to become an expert in reading the ingredients on food labels and become a detective for gluten in the food that is not labeled.

These are the foods and products of gluten containing ingredients to AVOID:

There are many other products that contain gluten that you will also need to avoid. Read the labels on each of these:

  • Beer and other grain-based alcohol
  • Breading
  • Brown rice syrup
  • Caramel color
  • Communion wafers
  • Couscous
  • Croutons
  • Dairy substitutes
  • Dextrin
  • Dry roasted nuts
  • Gravy
  • Herbs
  • Hydrolyzed vegetable protein
  • Imitation seafood
  • Licorice
  • Lipstick, lip gloss, chapstick
  • Luncheon meats
  • Malt flavoring
  • Matzo
  • Modified food starch
  • Play clay
  • Postage stamps
  • Salad dressings
  • Seasonings
  • Soups, bouillon, broths
  • Soy sauce
  • Supplements
  • Toothpaste
  • Vitamins
  • Wheat-free products – this does not mean gluten-free so you still need to read the list of ingredients
  • Medications – gluten containing fillers can be found in some prescription and over-the-counter medications. You can check the list of ingredients, ask the pharmacist or your doctor, and/or use the resource at the end for more information.

There is some controversy surrounding whether or not it is safe to consume oats. Studies have shown that it is safe for people with celiac disease to consume oats. Unfortunately, oats are frequently contaminated with wheat, rye, or barley.

There are many oat products that are gluten-free, but without the testing to ensure that they have not been contaminated it is best to avoid oats.

Cross-contamination is a potential problem in other areas that needs to be monitored. Whenever products containing gluten touch a bowl, utensil, or cutting board there is a risk of it getting into the gluten-free food. Other possibilities for cross-contamination are:

  • Toaster/toaster oven – use a separate toaster
  • Crumbs being left in jams, butter, condiments – use squeeze containers
  • Storage – make a separate space in cabinets and refrigerator
  • Double dipping – make sure that no one sticks utensils or food in gluten-free foods….

Dietary restrictions for celiac disease

What are the dietary restrictions for celiac disease (gluten)?

Omitting gluten from the diet is the key to controlling celiac disease. In patients with celiac disease, strict dietary gluten elimination will heal the small intestine over time (weeks to months). It is imperative that your diet remains gluten-free. Any gluten in your diet will cause the damage to your intestine to reoccur. Learning to follow a gluten-free diet can be very daunting, but with time you will see that there are many options available.


Other Resources / Benefits:

1)  Advance special deals from Amazon at
Our referral commissions go to animal rescue, spade-neuter programs.

2)  Custom Google Search Engine for Special Diet Needs at

3)  Blog on Resources for Special Diet Needs at

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