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Gastric Reflux is A Common Symptom of Gluten Exposure
There are some conditions and diseases that do require that you follow a gluten-free diet. Probably the most well-known disease that requires a gluten-free diet is celiac disease. Celiac disease is also known as celiac sprue , nontropical sprue, and gluten-sensitive enteropathy. The exact cause of celiac disease is not clear, but it known to have a genetic inherited component. Celiac disease is an autoimmune disease, where the immune system starts attacking normal tissue, particularly the inner lining tissue of the small intestine, in response to eating gluten.
The specific reaction that leads to inflammation is to proteins called prolamins found in certain grains; gliadin found in wheat, secalin found in rye, horedin found in barley, and for some avenin found in oats.
Although only some react to the prolamins in oats, everyone who has celiac and lives in North America is instructed to avoid oats. This is due to the cross contamination caused by the crop being rotated and milled with wheat.
A gluten-free diet is not optional for people with celiac disease. It is considered a necessary medical nutrition therapy. When you have celiac disease your body reacts to gluten as if it were toxic. This reaction occurs in the small intestine and ends up damaging the inner lining of the small intestine mucosal surface. When the mucosal surface is damaged the small intestine is not able to absorb nutrients properly leaving people at risk for nutritional deficiencies including protein, fat, iron, calcium, and fat soluble vitamins A, D, E, and K.
It can also result in anemia , diarrhea , abdominal cramping, vomiting , failure to thrive, osteoporosis , and delayed growth. When gluten is removed from the diet there are clinical improvements to the small intestines. Getting diagnosed as early as possible and sticking with a gluten-free diet is key to avoid intestinal damage and long-term consequences of lymphoma. Do you know if oat bran contains gluten? And is it OK to eat if I have celiac sprue? A Gluten is the protein fraction of wheat, rye, and barley.
Gluten contains several different types of protein, each with a different arrangement of amino acids. Proteins are chains of amino acids hooked together. It is believed that several of these proteins are responsible for the inflammation that causes celiac disease also known as sprue or gluten-sensitive enteropathy.
Dermatitis herpetiformis, also known as Duhring disease, is an intense burning and extremely itchy rash made up of blisters and bumps. It usually occurs equally on both sides and is found most frequently on the elbows, buttocks, knees, scalp , and back. This is sometimes referred to as "the gluten rash " or the "celiac disease rash" and has been used to diagnose celiac disease for some people. Strict adherence to a gluten-free diet is recommended to prevent flares and complications.
Gluten ataxia is an immune-mediated disease caused by the consumption of gluten in genetically susceptible people. Ataxia is poor coordination and unsteadiness due to the brain's failure to regulate the body's posture, and regulate the strength and direction of limb movements. Antigliadin antibodies AGA are produced in response to gliadin, the prolamin found in wheat.
Gluten ataxia was first detected in in people who had ataxia with elevated AGAs. All of these patients in this initial description had gait ataxia, some had limb ataxia, and more than half had peripheral neuropathy. About a third had celiac disease. A gluten-free diet is the treatment for gluten ataxia.
The nutrients found in food can prevent disease and sustain life. They can also cause health problems in susceptible people. Food allergies can wreak havoc on a person's health and quality of life. A true food allergy is an abnormal response to a food triggered by the body's immune system. Symptoms can range from vomiting , diarrhea , and abdominal cramps to hives or eczema to itching and swelling in the mouth or possibly to a life threatening anaphylactic reaction.
Wheat allergy is defined as an adverse immunologic reaction to wheat proteins that is immunoglobulin E IgE mediated. It can present as respiratory symptoms baker's asthma or rhinitis , more common in adults , food allergy gastrointestinal symptoms of gas , bloating , diarrhea , and abdominal pain , hives, angioedema, or atopic dermatitis ; mainly in children and contact hives urticaria. The top eight food allergens in the United States are peanuts, milk, eggs, fish, crustacean shellfish, soybean, tree nuts, and wheat.
Wheat allergy symptoms usually occur in the mouth, nose, eyes, and throat swelling, itching , and irritation ; the skin rash, hives, swelling ; respiratory tract wheezing , difficulty breathing , anaphylaxis ; and gastrointestinal tract cramps, nausea , emesis, gas, bloating, diarrhea, and abdominal pain.
The testing options for a wheat allergy include either an IgE serum assay or skin prick test to wheat. Only wheat flour is required to be restricted and there should be no permanent damages caused by it.
Non-celiac gluten sensitivity NCGS. Non-celiac gluten sensitivity NCGS has also been referred to as gluten sensitivity, gluten hypersensitivity, and non-celiac gluten intolerance. The precise number of people who have this is unknown. One study also found that people with this also exhibited glossitis, muscle cramps , leg numbness, bone or joint pain , osteoporosis , and unexplained anemia. There is no specific test to diagnose this which makes it a controversial diagnosis.
The diagnosis requires that celiac disease and a wheat allergy are ruled out as possibilities. When the removal of gluten from the diet alleviates the symptoms this is considered the diagnosis.
Irritable bowel syndrome IBS. Irritable bowel syndrome IBS can be a frustrating and debilitating diagnosis when there is no specific cause or treatment.
Recent research has shown improvements in pain , gas, bloating, and diarrhea with or without constipation following a gluten-free diet in some types of IBS. The only way to know for sure if you are gluten sensitive with IBS is to follow a gluten-free diet and see if your symptoms dissipate. What are the difficulties with following a gluten-free diet? Following a gluten-free diet is not as simple as purchasing gluten-free foods. To start with, not every food has a gluten free option and not everyone has access to stores that sell the products that are gluten free.
Many of these foods can be costly and that presents another barrier to compliance with this. The labeling laws can also make compliance difficult when they allow incomplete description of food components. Even with the best intentions you can end up consuming gluten without know it. Gluten can be found in unexpected sources such as in pharmaceuticals acts as a binder , meat products acts as extender , or in confectionery, desserts, flavorings and sauces.
Cross contamination poses the greatest obstacle when foods are not prepared at home or in a carefully controlled environment.
Travelling, eating out , parties, and other social events fall under this category. Dietary deficiencies are a higher risk for people with celiac disease than for others who follow a gluten-free diet. Anyone who is eliminating food groups should be aware of the nutrients that they may be missing. The deficiencies to be aware of are iron, calcium, vitamin B12, folate, phosphorus, and the fat soluble vitamins A, D, E, and K.
Protein-calorie malnutrition is another possible risk that can be avoided with an adequate intake of high protein foods. What foods do you avoid on a gluten-free diet? When you begin to make this adjustment to your diet it can feel overwhelming. Start by getting used to the things that you want to avoid. The purpose of eliminating gluten is to improve your health, so remind yourself that you are cutting these out to feel better, not to deprive yourself of anything.
Gluten is the protein found in the grains wheat, rye, barley, and triticale a hybrid of wheat and rye. Read the labels on foods, health and beauty aids, and medications carefully and don't assume that the ingredients stay the same. Something that did not contain gluten could contain it the next time you purchase it. Keep this list with you: Foods that are unsafe to eat. There are many other products that contain gluten that you will also need to avoid unless they are clearly labeled as gluten-free.
Read the labels on each of these:. Cross-contamination is a potential problem 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:. What foods can you consume on a gluten-free diet?
The greatest difficulty with following a gluten-free diet used to be the limited availability of foods that do not contain gluten. This is no longer the case. There are many more options than ever and it appears that this will continue to grow as more people are finding relief from health issues with following a gluten-free diet. Foods that are safe to eat. There is a way to convert recipes that contain gluten into gluten-free recipes. You will need to experiment with the ingredient substitution, length of time, and temperature used for baking.
Here are some substitutions that you can make in your recipes:. You are going to need time, patience, persistence, and support with making these changes.
These changes can affect you and everyone in your life, but it will get easier as you all get used to it. You are not alone in this so reach out to those who know what you are going through. The important thing to remember is that your body needs this diet to function correctly and for you to feel well and live symptom free.
What are resources for a gluten-free diet? Could you be allergic to gluten? Learn the symptoms and signs of celiac disease celiac sprue. Learn how to test for celiac disease. Get facts on treatment, rash, and diagnosis. Describe the symptoms associated with celiac disease, or the symptoms that caused you to change to a gluten-free diet.
If you are on a gluten-free diet, what foods are OK to eat? What new foods have you added to your diet? Please share resources, organizations, websites, or products you have found helpful in learning more about becoming gluten free.
What foods have you found to be particularly troublesome and how difficult was it to eliminate these foods from your diet? Anemia is the condition of having less than the normal number of red blood cells or less than the normal quantity of hemoglobin in the blood. The oxygen-carrying capacity of the blood is, therefore, decreased. There are several types of anemia such as iron deficiency anemia the most common type , sickle cell anemia, vitamin B12 anemia, pernicious anemia, and aplastic anemia.
Symptoms of anemia may include. Treatment for anemia includes treating the underlying cause for the condition. Iron supplements, vitamin B12 injections, and certain medications may also be necessary.
Anal itching is the irritation of the skin at the exit of the rectum, known as the anus, accompanied by the desire to scratch. Causes include everything from irritating foods we eat, to certain diseases, and infections. Treatment options include medicine including, local anesthetics, for example, lidocaine Xylocaine , pramoxine Fleet Pain-Relief , and benzocaine Lanacane Maximum Strength , vasoconstrictors, for example, phenylephrine 0.
Everyone has gas and eliminates it by belching, burping, or farting flatulence. Bloating or abdominal distension is a subjective feeling that the stomach is larger or fuller than normal. Belching or burping occurs when gas is expelled from the stomach out through the mouth.
Flatulence or farting occurs when intestinal gas is passed from the anus. Causes of belching or burping include drinking too rapidly, anxiety, carbonated drinks, habit, and swallowing air. Causes of bloating or distension include tumors, ascites, fluid within the gastrointestinal GI tract, and obesity. Causes of gas or flatulence are diseases such as sugary foods and drinks, fruits and vegetables, starches wheat, oats, corn, and potatoes , lactose intolerance, untreated celiac disease, and SIBO.
You can take a free trial to try it out it here. All the recipes are available in full in the WLR's recipe database. Take a free trial to access them and print off a shopping list for the plan. Setting aside time to prep one day will help meal planning go smoother throughout the week, especially if you work.
Large Hard-Boiled Eggs Boil 4 large eggs for breakfasts and snacks throughout the week. Vegetable Frittata This recipe will serve you for breakfast on Day 2. It prepares 4 servings. Therefore, you may store leftovers in the refrigerator for up to 4 days or freeze. Then just pull out the night before you need it. It makes 18 balls, and 2 account for one serving. However, the meal plan sometimes only allows for a half serving. Just freeze and pull out when you need them.
Omega-Rich Muesli This is another yummy snack and breakfast that is on your meal plan. Make a large batch and portion out servings in Ziplock bags or small containers. Then just pull out for a ready-to-go meal or snack.
WLR's diet planning tools are totally customisable. Need a lot of guidance? Choose a diet plan. Fancy making your own plan? The tools here make it easy and fun. Of course, not everyone's needs are 'average', so predicted weight loss will differ from person to person. For a more accurate idea of how many calories you need as an individual, you can use the WLR tools free for 24 hours here. Receive the latest on what works for weight loss straight to your inbox.