Advice for People with Celiac Disease

· Avoid salad dressings and anything seasoned, as there is hidden wheat flour to add volume to the seasoned items

· Purchase some good quality Gluten-free All purpose flour – it can typically be substituted on a one-for-one ratio for normal recipes. I enjoying baking, I am not going to let GF affect my love for food.

· Highly recommend joining a support group, online discussion forums, specific associations for your disease/diagnoses. Once I discovered like-minded (similar body issues) individuals, and read their stories of struggles, I felt somewhat normal again. In some weird way it helped me accept it and embrace a new lifestyle change.

· Don’t focus on what you can’t have; focus on what you can have

· Change your relationship with food. Don’t look at the food, or someone eating the food you want to eat with envy. You have to admit it looks good, but your body considers it a toxin. You are poisoning (attacking) your own body when ingesting said food. Trust me, I find it very difficult to pass by a bakery or not have a donut with my coffee, but my mental focus is now programmed to not crave those items.

· Although expensive, I shop at all-natural organic food stores. Walk through a similar store sometime, and investigate which options may fit into your diet. Also, I know you live in Michigan; Meijer has a Gluten-Free section in their stores. The GF food is pricey, however it is a small price to pay for good health. I will sacrifice other expenses (entertainment, for example) to have good food in my body and to feel well. There is nothing better than feeling well.

· Careful with the milk (lactose) intake for a while. As we have damaged ileum, it is harder for the body to digest – hence lactose intolerance. However once the villi heal up, lactose digestion shouldn’t be an issue.

The distinction between Celiac Disease, a Wheat Allergy, and Gluten Intolerance

When I was diagnosed in March, 2010 with Celiac Disease (CD), I purchased every book Barnes & Noble had at the local mall. I sat and read the books intently, with a highlighter and page markers in hand. I purchased both medical books and layman books to gather detailed information. My favorite book thus far is by Jules E. Dowler Shepard titled, A Patient-Expert Walks You Through Everything You Need to Learn and Do The First Year. Celiac Disease and Living Gluten-Free, An Essential Guide for the Newly Diagnosed. I highly recommend this book for any individual diagnosed with CD, but especially for those newly diagnosed with CD. I literally read this book in one day, as I could identify with numerous facts and information throughout the book. I feel this book provides an excellent distinction between Celiac Disease, a Wheat Allergy, and Gluten Intolerance.

Celiac Disease (CD) (also referred to as Celiac Sprue, Coeliac Disease, Nontropical Sprue, or Gluten-sensitive enteropathy) is a chronic and permanent sensitivity to the food protein gluten, which is found in Wheat, Barley, Rye, and Oats. For an individual to develop the disease, there must be three factors present: (1) a genetic predisposition, (2) exposure to gluten from digestion, and (3) a trigger to start the atypical immune system response. CD is an auto-immune disease, which translates into the body attacking itself. The reaction is setoff by exposure to Gliadin, a protein of the food molecule gluten found in wheat, barley, rye, and oats. If exposed to any of the aforementioned proteins, the body's own immune system attacks its own intestinal tissue.

Wheat Allergy is actually very different from CD, in that it is not an auto immune disorder at all, but the body creates antibodies to the protein that attach themselves to the food molecule and then cause other cells to attack by releasing histamines. The body can experience anything from a runny nose to skin rash to migraines.

Gluten Intolerance is also very different from CD. Food intolerances occur when the body is incapable of metabolizing certain foods, typically because it lacks certain enzymes necessary to break down food certain components.