Kimberly A. Tessmer - The Big Book of Gluten-Free Recipes: More Than 500 Easy Gluten-Free Recipes for Healthy and Flavorful Meals

A gluten-free way of life has become more popular than ever before. There are presently just over 2 million people who have a condition called celiac disease and must medically adhere to a strict gluten-free diet for life. Add to that people who suffer from food allergies, gluten intolerances, and those who use this type of diet as a nonmedical way to manage autism spectrum disorders. In addition some people choose a gluten-free diet to improve their health and increase their energy. That makes for a lot of people who either need or choose to follow a gluten-free way of life.

The word gluten has been popping up a lot more lately, including at our local grocery chains, restaurants, and in the news. So what exactly is this mysterious ingredient? Gluten is a general term used for a group of proteins, or prolamins, that are found in certain grainsspecifically wheat, rye, barley, and any of their derivatives. Gluten is the part of flour that gives dough its structure and leavening abilities. It can be found in a wide variety of foods including baked goods (such as breads, cookies, and cakes), pasta, cereals, sauces, soups, seasonings, candy, and even some medications, just to name a few.

Oats were once included on the list of prohibited foods for a gluten-free diet. The concern in the past was not so much oats themselves, but instead, cross-contamination with grains that contained gluten. In light of recent research, however, most people with celiac disease can safely eat pure, uncontaminated oats in moderation. However there are those who show sensitivity to oats whether they are pure or not. Because it remains questionable whether oats are safe for all people with celiac disease you should work with your health care provider before adding oats to your daily diet to assure that the addition of oats is not causing any damage.

People who cannot medically tolerate gluten are instructed to always read food labels no matter what the food product and no matter how many times they have bought it. Manufacturers tend to change their products frequently, including ingredients and/or how food products are manufactured. What was once gluten-free can change at a moments notice.

As mentioned earlier, many people choose to avoid gluten because of lifestyle preferences, but there are many more who must avoid gluten for medical reasons. The most prevalent reason for those people is celiac disease. Celiac disease is an autoimmune inflammatory disorder of the small intestine and is much more common than once thought. In fact, one out of every 133 people in the United States has celiac disease. This translates to just over 2 million people. This disease can affect both adults and children. Researchers believe several genes work together to cause celiac disease rather than a single missing or altered gene. Since our immune system is partly controlled by heredity, it goes without saying that celiac disease has a strong chance of running in the family.

For people with celiac disease, consuming any amount of gluten sets off an autoimmune response that causes the destruction of the villi within the lining of the small intestine as well as the destruction of digestive enzymes. The body of such a person produces antibodies that attack the small intestine, causing damage, debilitating symptoms, and illness. As a result of the destruction of the villi, the body can no longer absorb nutrients that are needed for good health, such as carbohydrates, protein, fat, and essential vitamins and minerals. In turn these nutritional deficiencies can deprive the brain, nervous system, bones, liver, heart, and other organs of the nourishment they need and cause many types of health issues and illnesses.

Symptoms of celiac disease can vary greatly among individuals and can include symptoms such as:

• Abdominal bloating and pain
• Nausea
• Vomiting
• Diarrhea
• Weight loss
• Iron-deficiency anemia
• Nutritional deficiencies
• Edema
• Excessive gas
• Chronic fatigue
• Weakness
• Depression
• Bone or joint pain
• Muscle cramps
• Constipation
• Balance problems
• Migraine headaches
• Seizures
• Memory issues
• Dental defects
• Infertility
• Failure to thrive in children

Celiac disease is sometimes misdiagnosed as its symptoms very closely mirror other health issues, such as irritable bowel disease, Crohns disease, and diverticulitis. The first step in diagnosis is a blood antibody test. If these tests come back positive, the next step is an endoscopy, in which a biopsy of the small intestine is taken to check for actual damage to the villi. Never follow a gluten-free diet before you have had blood tests and/or a biopsy done because this can interfere with test results and therefore a correct diagnosis.

If, after proper testing, you are diagnosed with celiac disease, you will be educated and placed on a 100-percent gluten-free diet for life. Currently, this is the only form of treatment available for people who suffer from the disease. You must strictly adhere to the diet and must be completely gluten-free to allow for the small intestine to heal and for no further damage to occur. Most people find improvement in symptoms within days of following a gluten-free diet, but it usually takes a good three to six months or more for the small intestine to heal properly. It is vital for people with celiac disease to work closely with their health care provider and a registered dietitian who specializes in this area.