Gluten-Free Hub » Celiac Information

The Gluten Free Fad: Friend or Foe?

Crystal — Mon, 19 Apr 2010 23:07:51 +0000

The notion of going gluten-free in the absence of celiac disease is controversial. I posted a letter to the New York Times editor on our Facebook page last week, and it stimulated a number of passionate responses (I love passionate fans!).

On the one hand, there seems to be a growing number of people who have tested negative for celiac disease, but have experienced amazing health benefits by going gluten free. I am constantly hearing from people, including two of my own family members, who have tested negative for celiac disease, but swear by the gluten-free diet. Although it hasn’t been well studied, gluten intolerance is a valid phenomenon that occurs when a person tests negative for celiac disease but experiences a variety of negative symptoms after eating gluten. To me, the solution seems quite straightforward. We live in a free country where there are a lot of food options and a lot of wonderful nutrition advice. So, naysayers be damned: If eating gluten-free makes you feel better, why the heck wouldn’t you do it?

On the other hand, there are people who regard the gluten-free diet as a fad weight-loss mechanism. Recently, the Glamour Magazine online blog posted a reflection on the gluten-free fad, and many of their readers left comments about starting the gluten-free diet in order to lose weight and feel good. Stars like Gwyneth Paltrow have popularized the gluten-free diet in the absence of a medical diagnosis, and a lot of people have jumped on the bandwagon. This has had some good and some bad effects.

First, the good: companies small and large have perceived the increased demand for gluten free products, and they have responded! We now have gluten-free Chex, Betty Crocker mixes, and Yoplait yogurt thanks, in part, to the fact that so many people are going gluten-free. While these products may not be organic or uber-healthy, it is nice to see some mainstream options that we can depend on finding just about anywhere. The gluten-free section in my local supermarket has dramatically increased in size. What used to be one small shelf is now an entire aisle! My local food co-op puts special labels on everything in the store that’s gluten free. In addition, the people in my life hear about the gluten-free diet more frequently, and they say things like, “Hey, Crystal, did you know that Starbucks now has gluten-free chips?” (Thanks for the tip, Laura! The sweet potato variety is delicious.) In my view, this is all very positive and directly attributable to all the buzz surrounding the gluten-free diet. Even the Elisabeth Hasselbeck book drama served to increase gluten-free awareness, but more on that elsewhere…

Now, the bad: the gluten-free fad has led some people, including doctors and chefs, to take celiac disease less seriously. I have spoken to restaurant chefs that believe that the gluten-free diet just isn’t a “big deal.” The fad followers order gluten-free salad, but want a little of the glutenous salad dressing on the side (come on, it just tastes better!). When this happens time and again, the kitchen and wait staff begin to think that a little gluten is ok. I once had a waiter bring me a salad with a big hunk of Italian bread sitting right on top. When I reminded him that I needed a gluten-free salad, he quickly scooped up the bread and put it in his pocket. Then, I had the opportunity to educate the waiter on what gluten-free really means. (No crumbs, please!) But seriously, this is a very real problem. An archived newsletter from the National Foundation for Celiac Awareness describes an incident where a woman went to her physician complaining of celiac symptoms, and her physician refused to do the test and told her that the gluten-free diet was nothing more than a fad. Luckily, the patient had done her research and convinced the doctor to do the test, but the research shows that the majority of people with cealic disease have never been tested.

Taken together, these findings leave me feeling ambivalent. The gluten-free fad has affected those of us with celiac disease, but it hasn’t been all good or all bad. I can’t even argue that the bad (people taking us less seriously) outweighs the good (increased awareness, more gluten-free options, and increased detection).

However, I can say one thing for certain: if following a gluten-free diet makes you feel good, then welcome to our blog! I’m glad you’re here.

Photo credit: Whatsername?

Possibly related posts: (Automatically generated)

7 Simple Secrets to Getting The Most out of Your Gluten Free Life

Crystal — Mon, 05 Oct 2009 16:02:49 +0000

When I was diagnosed with Celiac Disease, there were plenty of books and websites that talked about eating gluten free, but I had trouble finding resources that showed me how to implement the changes in my life. Even today, no one really shows you how to create a system that automatically protects you from getting gluten and allows you to enjoy life without worrying.

So Drew and I decided to do something about this.

We’ve been using a system like this in our own lives, and we call it the Celiac System. Basically, it’s an effortless way to handle every situation that arises: dinner parties and family gatherings, replacing the dietary nutrients we used to get from whole grains, and strengthening my immune system that was so weakened by celiac disease.

And I’m so excited, because today, for the first time, we’re able to share our system with you! We’ve put together a free e-course at CeliacSystem.com that will show you how our system works.

In the e-course, you’ll get a new lesson in your inbox every couple of days that will help you discover the seven simple secrets to getting the most out of your gluten free life.

Oh, and don’t make the mistake of thinking that this information is only for those who are new to the gluten-free diet. We’re packing tons of information into this course, and I promise that there is something for everyone!

Drew and I have been working hard on this, and we’d love your feedback. And be sure to share this free course with your gluten-free friends!

Get your free e-course now at CeliacSystem.com!

Possibly related posts: (Automatically generated)

Three Outstanding Web Resources For Well-Rounded Gluten-Free Health

Crystal — Wed, 23 Sep 2009 01:48:02 +0000

Celiac disease requires more than a gluten-free diet, it requires a gluten-free lifestyle. In an effort to cultivate a gluten-free lifestyle that is both happy and healthy, I do a lot of reading. Blogs, websites, books, podcasts, and videos provide tons of tips and ideas, but there are only a few to which I return time and again. Here are three of my favorite online resources to which I continually return for quality information:

The Gluten Doctors

Written by Dr. Vikki Petersen, founder of HealthNOW Medical Center and author of “The Gluten Effect,” The Gluten Doctors is both witty and informative. Petersen provides a wealth of medical information about celiac disease. She answers questions like: What is gluten? What should I eat if I have celiac disease? Her most recent post discusses the link between depression and celiac disease. This blog has terrific information about everything from gluten-free nutrition to the latest research on celiac disease. I read it every week.

Organic Jar

Organic Jar is a Mecca for all things healthy and organic. Whether he’s exposing unsavory cropdusting practices in the Midwest or finding the best tearoom in San Francisco, our friend Jason Cairns gets to the bottom of what’s really good for you. I was inspired by his article about the preparation and nutritional value of quinoa, which is a delicious gluten-free grain that Drew and I now eat all the time. Jason also recently posted an article about reading food labels, which as you know, can be quite tricky for those of us with celiac disease. I have also learned a lot about superfoods, raw foods, nutrition, and the benefits of going organic by reading this blog.

The University of Chicago Celiac Disease Center Website

The Celiac Disease Center provides tons of great information about the gluten-free diet. Topics include healing the gut, ingredients to avoid, safe (gluten-free) ingredients, and creating a safe cooking environment. I use their list of ingredients to avoid to reference ingredient lists of foods from the grocery store. They also list many other resources and provide avenues for advocacy (e.g., how to approach your child’s school about gluten-free lunches). I highly recommend exploring this site.

So now that you’ve read about three of our favorite celiac resources, what are your favorites?

Photo credit: lady_lbrty

Possibly related posts: (Automatically generated)

See How Easily You Can be a Gluten-Free Mom

Crystal — Tue, 15 Sep 2009 18:51:41 +0000

I travelled to Minneapolis over the weekend to present some of my research on depression and anxiety at a conference. While there, I had an opportunity to eat at some fantastic restaurants that offer gluten-free menu options (Fogo de Chão rocks!). I also had a chance to hangout with my best friend from college and her 11-month-old baby. I don’t have a baby, so I have to admit that I had never really thought about all of the ways in which celiac disease could affect the mother-infant relationship. My friend tasted most things that she fed the baby, and she always checked the temperature of warm foods and drinks. Most of what the baby ate ended up all over his face, hands and clothes, which inevitably touched his mom’s face and mouth by the end of the meal.

Beyond the food issues inherent in the mother-infant relationship, cosmetics and self-care products are an important consideration. The baby’s hands were constantly in his mouth, his mom’s mouth, touching her face, and my face. Many kisses were exchanged.

If your baby has celiac disease, all of his or her activities must be taken into account. Does she suck her thumb? Do you kiss her while wearing lipstick or lip balm? Do you put lotion on her? Does she put her hands in her mouth when eating? If so, then you may want to make sure that your lipstick and lip balm are gluten free so that you can exchange worry-free kisses. You may also want to consider the baby lotion, oil, and shampoo that you use.

If you have celiac disease, the considerations are similar. Do you kiss the baby’s skin or hair? Do you wash your hands after applying the baby’s lotion or oil and after giving her a bath? Does the child wear lip balm or facial moisturizer? You may want to make sure that the baby’s products are gluten free so that you don’t have to worry about avoiding kissing her skin or washing your hands after applying her lotion.

This approach may sound overzealous to some, but many others, including celiac specialists, nutritionists, and physicians, seem to agree:

“Make sure everything you use is gluten free; for example, shampoos, hand soaps, makeup and hand lotions.” Erik Spersrud & Jennifer Spersrud (2008) in Everything You Want to Know about Recipes Restaurants and Much More…

“Anything that can be ingested may be a potential source of gluten. This includes not only medications and dietary supplements but also toothpaste, mouthwash, lipstick, and postage stamps… Until more is know about the minimum safe exposure threshold of gluten, the patient should be advised to be as strict as possible.” – See & Murray (2008) in Nutrition in Clinical Practice

“These non-foods may also be gluten sources: lip stick and lip balm, sunscreen… soaps and shampoos, toothpaste and mouthwash, cosmetics, lotions, creams…” – Baurman & Friedlander (2008)

“The make-up that matters most is make-up you’re likely to get in your mouth (or someone else’s), like lipstick, lip gloss, lip balm, and anything else that goes on or near your lips…. Sometimes lotion from your hands or arms can get on the food you’re eating or preparing, and that can cause a problem.” Dana Korn in Living Gluten Free for Dummies (p. 74-75).

Finding out which cosmetics and self care-products are gluten free can be difficult and time-consuming, so we have done the legwork for you. Our Gluten Free Cosmetics List makes going gluten-free easy and includes over 550 gluten-free products from 25 companies in 35 categories and includes baby products, men’s products, lipsticks, lip balms, and lotions, and we’re constantly adding more.

Photo credit: charlottemorrall

Possibly related posts: (Automatically generated)

Here is the Most Complete List of Gluten Free Cosmetics Available

Crystal — Fri, 04 Sep 2009 17:42:50 +0000

Today I’m excited to announce the new, expanded version of our Gluten Free Cosmetics List. The list contains more than 500 cosmetics and self-care products from 24 companies (and we’re always adding more!). Most of the companies represented on the list are mainstream, and their products are available at most pharmacies and department stores.

Watch this quick video we made about why you need to use gluten-free cosmetics:

(If you’re reading this via email or RSS feed, you may have to click through to our website to see the video.)

Everything on the list has been confirmed gluten-free within the last six months by speaking with customer service representatives from each company. Moreover, everything on the list will continue to be verified every six months, so that all of the information is up to date.

I am so happy to be a part of making this list available to the public. In the beginning, I really struggled trying to figure out which products were safe for me to use. I think that this will make maintaining a gluten-free lifestyle easier for a lot of people, and I hope that it will be as helpful to you as it has been to me.

Subscribe to our Gluten Free Cosmetics List today!

Possibly related posts: (Automatically generated)

What Are the Benefits of Eating Gluten Free?

Drew — Tue, 11 Aug 2009 15:47:49 +0000

The other day an old friend of mine emailed me asking me about the benefits of eating gluten free. He knows that I don’t have celiac disease, yet I keep talking about the gluten-free diet! Here’s my response:

Dear [Friend],

Great question! Crystal (my wife) has celiac disease, which is an autoimmune disorder that causes her immune system to attack her intestines when she eats gluten. The gluten proteins that affect her can be found in wheat, barley and rye; so most flours, breads, pastas, beer, etc. are out of her diet (oats are often contaminated as well). The symptoms of celiac disease are often extremely painful stomach cramps and digestive problems, and the only known treatment is maintain a diet that is completely free of gluten.

The best way to stay true to the gluten-free diet is to eat fresh fruits, vegetables and meats and to prepare most of your own meals.

Because the gluten-free diet dictates that you stay away from many fatty, fried, and pre-packaged foods, it has caught on in Hollywood and with the media as a fad diet. The fallacy of this fad diet is that I can eat just as unhealthy on a gluten-free diet as I can on a diet full of gluten — I can have beer brewed from sorghum, pizza made with a gluten-free crust (made with rice, potato, tapioca flours, or even cheese-based crusts), burgers (using gluten-free buns or lettuce buns), chicken fried in gluten-free batter, gluten-free cookies and pastries, etc.

The other challenge with the gluten-free diet fad is that it can discount the seriousness of celiac disease. Since people who don’t have the disease don’t show ill-effects when they consume gluten, some restaurants and food preparers don’t take the diet as seriously as they should. People with celiac disease are as sensitive to gluten as people with a peanut allergy are to peanuts, and there are many hidden sources of gluten that people don’t consider (unlike a peanut allergy, consuming gluten is not immediately life-threatening and the effects of consuming gluten are not felt immediately because the food doesn’t cause pain until it hits the intestines).

Hidden sources of gluten include some soy sauces (the caramel color is sometimes derived from wheat), some salad dressings, some white vinegars (when distilled from wheat), “natural flavors” on ingredient labels sometimes signify wheat, MSG usually uses wheat as a stabilizer, and many more. The diet can be very difficult to adhere to, and it’s almost always a struggle when we eat at restaurants or friends’ houses to ensure that Crystal is eating a truly gluten-free meal.

The long-term effects of consuming gluten for those with celiac disease are a compromised immune system, increased risk of colon and other cancers, anemia, low energy, and other health complications due to lack of immune function and/or nutrient absorption.

You may also be interested to know that untreated celiac disease in children has been linked to anemia, underdevelopment, and even autistic symptoms.

The benefits of living on a gluten-free diet for me are pretty evident. While I still have the occasional pizza and beer away from home, I primarily eat food that is fresh, nutritious, and high in natural fiber and protein. It is much easier to stay lean and feel healthy when you are eating food that you prepare from scratch yourself!

I’m not interested in convincing people to live a completely gluten-free life unless they have celiac disease, but the health benefits of cutting out processed and fatty foods are remarkable.

Anyway, I hope you enjoyed this long answer. I’m sure it’s more than you bargained for!

Best, Drew

I posted this email because my friend replied that he has had trouble finding a good explanation of the gluten-free diet and said that this information is helpful. Hopefully it is helpful for you as well!

Photo by Sbocaj

Possibly related posts: (Automatically generated)

Celiac Disease: Neither a Food Allergy nor an Eating Disorder

Crystal — Sat, 25 Jul 2009 13:55:33 +0000

I was surprised to discover the opinion piece, “Food Allergies are the New Eating Disorder,” published this week by the Huffington Post. The author of the article, Charlotte Hilton Andersen, reveals her past struggle with eating pathology and the ways she justified food avoidance. She goes on to state that a current trend in popular culture is to feign food allergies in order to avoid eating. She specifically identifies celiac disease as one of the allergies notoriously used to disguise disordered eating and sites the increasing prevalence of celiac disease as evidence of this claim.

The purpose of this post is to correct the misinformation about celiac disease contained within Ms. Andersen’s article, whether or not it is centrally related to the conclusions she has drawn. First, celiac disease is not a food allergy; it is an autoimmune disorder. This is an important distinction. Individuals with celiac disease do not experience anaphylactic shock the way some individuals with peanut allergies do. Instead, ingesting gluten causes an immune response, the target of which is the individual’s small intestine. The important distinction between allergies and autoimmune disorders like celiac disease is that there is no gradation of severity. No one with celiac disease can consume a little gluten and be ok. A little gluten causes the full autoimmune response.

Second, the alarming increase in the prevalence of celiac disease over the last 50 years is not a result of changing trends in methods to disguise eating pathology. The recent research on the growing rates of undiagnosed celiac disease was based on diagnostic blood tests, not self-reported allergies. The whole point of that study was that everyone was undiagnosed; no one even knew that they even had celiac disease, which means that it was not a guise for closeted eating pathology.

Third, and perhaps most important, if someone is avoiding food and provides allergies as the reason, it is usually best to take the person at their word. It is nearly impossible for a layperson to tell the difference between someone with celiac disease, an allergy, and an eating disorder. The one exception: if you are a close friend or relative of the individual, he or she has experienced extreme weight fluctuations or adverse health consequences as a result of dieting, you care about the person, and you are concerned for his or her health or well-being. Then, you may decide to express your concern and recommend that he or she discuss said allergies and diet with a physician, registered dietician, or mental health provider.

It is irresponsible to imply that everyone who claims to have food allergies should be suspected of having an eating disorder. Eating disorders are a significant mental health concern and should be addressed with compassion and understanding, not suspicion and rejection. In addition, I suspect that most people who claim to have food allergies do have genuine food allergies, and it is possible to have both celiac disease and an eating disorder.

Finally, adjusting to the gluten-free diet is hard enough without feeling like everyone suspects that you have an eating disorder. Celiac disease is a real autoimmune disorder, and it should be regarded as such.

For more information about eating disorders, please visit the Academy of Eating Disorders website.

For more information about the symptoms, diagnosis, and treatment of celiac disease, please visit our Resources page.

Photo credit: BartmanSA

Possibly related posts: (Automatically generated)

End the Fight Against Celiac Disease

Crystal — Thu, 09 Jul 2009 19:49:58 +0000

“Fighting Celiac Disease” was recently published by a news outlet in Michigan. We fight against cancer, we fight against AIDS, we fight the war on drugs, and it all seems futile to me, particularly in the case of fighting celiac disease. According to Eckhart Tolle, fighting against something, whether it’s drug trafficking, depression, another person or a country, only serves to increase our focus and attention on the very thing we don’t want, which ultimately results in frustration and misery. The widely popular book and movie The Secret is based on a similar idea. Buddhist philosophers have said the same thing for centuries, and new wave behavior therapies are advocating patients and therapists to live the life that they want instead of focusing on getting rid of the negative emotions and circumstances they don’t want.

Celiac disease is a completely manageable illness. Fighting it is totally counterproductive. We need to start focusing on what we do want, how we do want to live, and who do we want to be rather than focusing on what we don’t want and the illness that we’re “fighting.”

Accepting celiac disease as part of my life has been empowering. I am committed to the gluten-free diet for myself, my health, and my long term happiness, but it’s not always easy. Sometimes it’s incredibly difficult, and sometimes I still get sick, but I am willing to face the difficulty of maintaining a gluten-free diet in order to live a healthy life. My commitment to be gluten free means that I will do my best every day, that I accept responsibility for my diet, that I plan ahead, and that I have compassion for myself. In the beginning, I allowed myself time to mourn the loss of my favorite foods and my former lifestyle. I experienced sadness that I would never again eat my favorite pizza, but I was also committed to finding a new favorite gluten-free pizza. I still experience concern about travelling with celiac disease, but I can plan ahead and find creative new ways to travel gluten free. The gluten-free diet is a commitment, not a fight. For me, the notion of fighting celiac disease is equivalent to fighting myself. Maintaining a gluten free diet is about honoring myself and taking care of my body—it’s the only one I have.

Understanding recent research on the increasing prevalence of celiac disease

Crystal — Sun, 05 Jul 2009 16:14:10 +0000

A recent study by physicians at the Mayo clinic revealed that the prevalence of celiac disease has increased over the last 50 years. Some of the articles reporting on this finding have been somewhat confusing and has glossed over important details of the study. Today I read the original research article, and I have summarized the results of the study below.

What did they do?

The researchers examined blood samples from three groups:

1) Healthy young men whose samples were collected between 1948 and 1952 at Warren Air Force Base (WAFB);

2) Older adults whose samples were collected between 1995 and 2003 in Minnesota (this sample was used in order to provide a control group that was born around the same time as the subjects in the WAFB group);

3) Healthy young men whose samples were collected between 2006 and 228 in Minnesota

The researchers tested blood samples for tissue transglutaminase antibodies (tTGA). They classified the results of the tTGA test as follows: less than 4 U/mL was negative, between 4 and 10 U/mL was weakly positive, and greater than 10 U/mL was positive.

Then, all samples with tTGA results that were categorized as weakly positive or positive were tested for endomysial antibodies (EMA) by indirect immunoflorescence. When either the tTGA or the EMA produced a negative result, then the individual was categorized as not having celiac disease.

The use of EMA to confirm positive tTGA results has been shown in a previous study to correctly identify 97% of people with celiac disease and to correctly classify 100% of those without celiac disease. This means that this test does not overestimate the number of people with celiac disease. So, even though the researchers couldn’t go back in time and do upper endoscopies to make the diagnoses, the blood tests they used were very accurate for correctly classifying people with and without celiac disease.

The researchers also obtained medical record data for the WAFB group for the 45 years after their blood test was taken. The variables of interest included whether they were ever diagnosed with celiac disease and how long they lived.

What did they find?

The prevalence of celiac disease was 0.2% in the WAFB group; 0.8% in the older adult group; and 0.9% in the younger adult group. Thus, the prevalence of celiac disease was 4 times higher in the older adult group than the WAFB group. This is meaningful because both groups were born in the same year, but the group tested recently, in older age had a much higher rate of celiac disease than the group who were tested when they were younger. Why could this be? The researchers speculate that something in the environment has changed since 1950, which increased the risk of developing celiac disease.

The prevalence of celiac disease was 4.5 times higher in the younger adult group than the WAFB group. This is suggests that among people of the same age, the likelihood of having celiac disease is much higher today than it was 50 years ago. This result is not confounded by improved diagnostic techniques or increased awareness of the illness.

During the 45-year follow-up period in the WAFB group, the mortality rate was about 4 times higher for individuals with undiagnosed celiac disease than for those without. Of those with undiagnosed celiac disease who died of known causes, the majority died of cancer.

What can we conclude?

Celiac disease is more common now that it was 50 years ago. The cause of this change is likely environmental and could be related to changes in the “quantity, quality, or processing of cereal.” Alternatively, changes in the type and prevalence of early childhood infections and exposure to bacteria and other pathogens could also affect the prevalence of celiac disease. However, these are only speculations, and further research must be conducted before researchers will be able to provide more definitive explanations.

What does this mean for those of us on the gluten-free diet?

Essentially, nothing because this study was conducted among individuals who had never been diagnosed with celiac disease. We are the lucky ones who have been diagnosed. It is unknown whether being on the diet will change our long-term mortality rate, but evidence from other studies suggests that maintaining a gluten-free diet substantially improves health outcomes for people with celiac disease.

The only way this study may affect us is that it has been getting a lot of press, and the authors stated in a recent press release that the general population should be screened for celiac disease in the same way we are currently tested for high blood pressure and cholesterol. This means that many more people will be joining our ranks, and the gluten-free food and cosmetic products available to us will only get better as the population of those with celiac disease grows.

Dr. Murray’s description of the study:

Possibly related posts: (Automatically generated)

Gluten-Free Vitamins and Supplements

Crystal — Fri, 03 Jul 2009 18:43:32 +0000

Research suggests significant vitamin deficiencies in individuals with celiac disease, even among those on a gluten-free diet. This may be related to recent findings that many people with celiac disease who were diagnosed as adults do not demonstrate full intestinal recovery. However, it may also be caused by cutting wheat out of the diet leads to nutritional deficiencies unless something is added back to provide those missing nutrients. At a recent medical appointment, I discovered that I had low iron and immune function. As a result, I began seeking out ways to improve my health. In recent posts, I have discussed my efforts to exercise, eat well balanced, nutritional meals, my effort to move toward an organic diet, and my switch to natural cosmetics and self-care products.

However, the single most effective thing I have done to improve my health has been to start taking vitamins and supplements. I met with Janet, my local Shaklee representative, and she made recommendations based on my diet, lifestyle, and symptoms. The majority of Shaklee’s nutritional products are gluten free. After three weeks taking the supplements, I felt like I had more energy and fewer headaches. I have even lost a few pounds, and I’m sleeping better at night.

Here’s what I’ve been taking:

Vitalizer: contains 80 bio-optimized nutrients, including probiotics, omega-3s, and antioxidants

Nutriferon: clinically tested natural immune booster

Vivix: cellular anti-aging tonic that works at the DNA level

Energizing Soy Protein Shake: soy protein that helps to build muscle, support the immune system, retain normal cholesterol levels, and promote heart health.

If you’re interested in learning more about these products, click the links above or drop me a line. When I ordered the package listed above, I received three months of a free personalized Shaklee website, so you can check it out here.

Also, here is a list of all Shaklee gluten-free nutrition products.

Possibly related posts: (Automatically generated)