Posts Tagged ‘Coeliac disease’

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…

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.

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….
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