Getting the Test. The Celiac Test.....

I'm finally taking the plunge and getting tested for Celiac Disease. I've been teaching clients for the past year or so that it's important to get tested if you have family members who have been diagnosed with Celiac, yet I haven't practiced what I preach. I have a cousin who was recently diagnosed with Celiac disease, and an aunt who is "gluten intolerant", and as you all know I have had GI issues my entire life, plus I was iron deficient at one time in my life (and haven't really been tested since then) both of which are signs of Celiac. Many people believe that GI upset or weight loss are the two main symptoms of Celiac Disease, but in reality weight gain, iron-deficiency, depression, dermatitis, and osteoporosis or osteopenia are more common symptoms.

The New York Times wrote a fantastic article about the testing that is done for Celiac Disease. The following passage, taken from the article, describes two of the proteins that are looked for when tested;

One protein is an enzyme called tissue transglutaminase, or TTG, that is found in many cells of our body. TTG is released from the damaged intestine during active celiac disease, and antibodies to TTG are found to be elevated in the blood of most patients with untreated celiac disease.

The other protein to which the body’s immune system responds to abnormally in someone with active celiac disease (and occasionally in some other disorders) is a group of proteins found in gluten called gliadins.

I've been following the low FODMAPs diet for over two years now, and since wheat contains FODMAPs, I try to stay away from it. The other two grains that contain gluten are rye and barley, which I really don't consume. So I know my intake of gluten has been pretty low, but I've certainly not been "gluten free". I drink beer, eat gluten-containing samples at work, sometimes eat desserts at parties, plus I take bites of Nick's pastas and breads on occasion, but I want this test to be as accurate as can be, so after reading the following passage from the New York Times article I decided to increase my gluten intake before getting tested.

Going on a gluten-free diet for many months, and particularly for a year or more, can lead to the most commonly used diagnostic tests for celiac disease to no longer being helpful. Even intestinal biopsies can go back to a normal or near-normal appearance if you have been gluten-free for a long time. Without an intestinal biopsy that shows the abnormalities of celiac disease, you cannot be diagnosed with celiac disease. The only way to make a diagnosis of celiac disease after starting a gluten-free diet is to go back on gluten. This is referred to as a “gluten challenge” and is the subject of another discussion.

Here is what I've been eating/drinking:

BEER; Barley contains gluten

Wheat cakes; made from wheat and other gluten-containing ingredients

Panko Bread Crumbs (made from wheat bread)

Tuna: Yes, this does contain wheat, check out the ingredients!

Toasted Oats: While oats aren't a natural source of gluten, many are contaminated. Also, this particular cereal has wheat clearly listed in the ingredient list.

And, of course, Thanksgiving leftovers (turkey sandwich on whole wheat bread).

QUESTION: Do you have any tips for me before I get tested for Celiac? The big day is Wednesday!

If you know someone who has been diagnosed with Celiac Disease within the past 12 months (or if you have been diagnosed yourself), I encourage you to check out what the University of Chicago is doing this season to help those who have been diagnosed. Check out how you can help, or receive a generous gift of your own, here.

Gluten-Free For Better Health and Weight Loss?

Think you should start a gluten-free diet to help you lose weight? Think again! Recently the gluten-free industry was "warned" about the nutritional content of their foods. Read this article for the full details.


Gluten free foods tend to be lower in fiber, protein, iron, and calcium, compared to their gluten-filled counterparts. This is because many of the grains and other ingredients used to replace wheat flour are low in these nutrients.

Think your gluten-free cake or brownie mix is better for you?

Think again.

I've noticed a majority of the gluten-free products actually contain more sugar. No thanks.

The real reason a gluten-free diet may help someone lose weight is pretty clear to me....it automatically restricts a person's food options! Think about it. When you can't have gluten you can't stop at the demo table at your local grocery store to try the latest food craze, you can't eat at a majority of the restaurants (although this is slowly changing), and many times you can't eat foods that are served to you when you're a guest at a dinner party.

So the bottom line is that a gluten-free diet may help you lose weight, but not because gluten causes us to gain weight, it's actually because you will likely end up eating less in the long run (or at least until you get used to the new diet!). Do I suggest this? Not at all, unless you really need to go gluten-free for medical reasons.

The good news for Celiac sufferers is that companies might start using more buckwheat flour (a whole grain, which does not contain wheat) in their products, which will significantly impact the nutrition of these products.

Examples of Gluten-Free Whole Grains
(source: www.wholegrainscouncil.com)

Amaranth

Buckwheat

Corn (whole is best)

Millet

** Oats (oats are only gluten-free if the package indicates they are gluten free) **


Quinoa

Rice (brown is best)

Sorghum

Teff

Wild rice

I recently tried this gluten-free product and was very pleased with the taste, and nutrition profile.

The ingredients in most of Mary's Gone Crackers products contain quinoa, brown rice, flax seeds, and sesame seeds, which all provide some type of health benefit. I highly suggest checking out some of these products!

Question: I don't think anyone should go gluten-free unless they have to, but gluten-free products can still be enjoyed by anyone, so what's your favorite? Personally I really like the above products, and Bob's Red Mill's wheat-free flours.