When Celiac Attacks | Corwell Health

bloating holding. Gas.

These are just a few of the troubling celiac disease symptoms before diagnosis.

Celiac disease is an autoimmune reaction to eating gluten, a protein found in wheat, barley, and rye.

It begins when gluten causes a reaction in the small intestine that prevents a person from absorbing nutrients.

According to Lucy Fry, registered dietitian at Corwell HealthThis is different from gluten sensitivity, but it can present similarly.

“Celiac disease was confirmed through examination and biopsy of the small intestine,” she said.

It’s estimated that 1 in 133 people in America, or roughly 1% of Americans, has a gluten sensitivity or celiac disease, Frey said. And nearly a third of Americans follow a gluten-free diet.

“It’s a very trendy diet,” she said. “And there are many reasons why someone might try to eliminate gluten. One is because they think it is healthier, but also often because they report some symptoms of gluten.”

Signs and symptoms

The most common symptoms of gluten intolerance are based on gastrointestinal distress including vomiting, diarrhea and excessive gas. And in childrenSometimes they will not gain weight as they get older or fail to grow.

A diagnosis of celiac disease comes with the need to follow a strict, lifelong regimen, Frey said Gluten free diet.

She said the most common things to avoid include bread, baked goods, and crackers, yet gluten can hide in any type of food, including spice blends and processed meats.

“Gluten is found in many different foods,” she said. And labeling regulations aren’t as strict about the term “gluten-free.”

Labeling can be misleading, she said, so it’s important for people with celiac disease to understand how to navigate labels. And that “gluten-free” doesn’t necessarily mean it’s safe for people with celiac.

“The most important thing for someone with celiac disease is not to limit yourself to ‘gluten-free,'” she said. “Over time, learn how to adjust a recipe to make it gluten-free if you need to and that will expand your options.”

Simple swaps

Easy Substitution: Replace the couscous with rice or quinoa.

And while gluten-free baking can be tricky, Frey said there are some helpful websites and blogs that have specific, specific alternatives.

She said when grocery shopping, personal preference can be a clue Prescription swaps.

Diet is the cure for this autoimmune disease, and fortunately, no medication is needed.

“The side effect is an increased grocery bill, and more time and resources to buy and prepare food,” she said.

Frey said she discusses economical alternatives and cost-effective ways to follow a gluten-free diet with her patients, since even trace amounts of gluten can cause problems and reactions in the small intestine that lead to malabsorption.

“There are no cheat days on this diet,” she said. “Knowing how to navigate food settings, parties, and eating in a restaurant is important. It takes having a personal conversation with a registered dietitian and knowing the right choices.”

Browse resources

Frey said that celiac disease can cause a lot of confusion for patients and that her pediatric gastroenterology team does everything she can to help patients and families understand the huge amount of information on this topic.

“Trust that you can make it fit into your life by taking it one step at a time,” she said.

Fry has celiac disease herself, and she said that when she eats pasta at a restaurant, she should make sure to boil it in a different water than other pasta. French fries cannot be cooked in the oil used with fried items.

“I was diagnosed nearly 20 years ago, long before any gluten-free trends came out, and my parents would order food for me from a paper catalog at one point.”

She said she was malnourished and did not gain weight because the condition was not understood at the time and was not widely investigated.

“When I became gluten-free, it changed my life forever,” she said. “I was full of energy, growing, gaining weight and feeling better. I never knew I was feeling so weak until I was feeling so good all the time.”

Fry said that being a pediatric dietitian was a major influence on her career choice as a dietitian.

“At the age of 14, I had to be very careful reading labels,” she said. “And I experienced a first-hand understanding of the power of food as energy. I was in awe the whole time.”

Frey said she and her team are now handling the bulk of new diagnoses of celiac disease in western Michigan.

“One of the most difficult aspects of my job is debunking myths,” she said. “Patients sometimes get conflicting information from friends and family or from the Internet these days. But I do my best to keep them on the right track.”