Celiac Awareness Month fun fact diagnosis

Celiac Awareness Month fun fact. 

6-10 years is the average time a person waits to be correctly diagnosed with Celiac Disease. 

Often doctors overlook or misdiagnose the symptoms. Screening for Celiac is a simple blood test. If you have Celiac Disease, gluten is poison to your system. Imagine the long term affects of poisoning your body for 6-10 years. 

Celiac Awareness Month fun fact #16

Did you know some vitamin suppliments, over the counter medications AND prescription medications may contain gluten? 

Wheat is often used to bind ingredients, as a carrier or as a filler. Do your research.  If you aren't sure about an item, contact the manufacturer. 

Here are some resources, but remember, it is up to you to verify or follow up on information. 

http://www.glutenfreedrugs.com/list.htm

Celiac Awareness Month fun fact #14

Bulk food items can save you money, but are they safe if you have Celiac Disease? 

The answer is probably not. Even if the store is careful about using designated bins for the GF items, you don't know if another consumer used a scoop from an item that had gluten in it. To me it's worth paying a little more for an item that is certified GF that is wrapped from the manufacturer. 

Celiac Awareness Month fun fact #13

Celiac Disease can cause severe vitamin & mineral deficiencies. 

People with celiac disease often have deficiencies of vitamin D and magnesium, which can compound and worsen the malabsorption of calcium, leading to low bone density and osteoporosis. Since the body only uses small amounts of magnesium, this deficiency can be corrected.

Calcium is one of the most common deficiencies associated with celiac disease. Damage to the intestines leads to an inability to absorb calcium. When the supply of calcium is low, calcium is pulled from the bone reservoir in order to provide calcium for the bloodstream. Eventually, the reservoir starts to dry up and the bones become brittle, a sign of osteoporosis. Low calcium can also cause convulsions and parasthesias, or a feeling of "pins and needles."

FOLIC ACID

Folic acid is best absorbed in the duodenum, the first part of the small intestine, so people with celiac disease may suffer from a deficiency in this vitamin. A deficiency can increase irritability and forgetfulness, and plays a role in neurological defects, anemia, blood disorders, GI disturbances and depressive symptoms.

A deficiency in vitamin B-12 is common in patients with celiac disease, as indicated in a study published in March 2001 in the "American Journal of Gastroenterology." When the last part of the small intestine is damaged, which can occur with severe cases of celiac disease, vitamin B-12 malabsorption may result. This deficiency can cause anemia, peripheral neuropathy, balance disturbances and dementia.

The fat-soluble vitamins -- A, D, E and K -- are also absorbed in the upper intestine, so those with celiac disease who have damage to their intestinal villi will have deficiencies. A deficiency in vitamin A can cause anemia, night blindness and reproductive, vision and growth problems. A vitamin D deficiency causes soft, deformed bones in children and can contribute to calcium and bone problems like osteoporosis in adults. Vitamin E deficiency has been associated with neurological problems, while vitamin K deficiency impedes blood clotting.

http://www.livestrong.com/article/392319-vitamin-deficiencies-celiac-disease/

Celiac Awareness Month fun fact #12

Gluten free is not a weight loss diet 

Yes, some people lose weight going gluten free, but the people with success do not replace the gluten items with gluten free versions. Remember, celebs that lose weight going gluten free also have dietitians, personal trainers & chefs helping them achieve their goals. 

There are entire isles of gluten free junk food such as cookies, cakes, chips & crackers. Often people who are forced to go gluten free feel so restricted that they feel they should reward themselves with gluten free goodies. For best weight loss results, avoid overindulging in processed gluten free foods. 

Celiac Awareness Month fun fact #11

Potatoes don't contain gluten, so are French fries gluten free?

Potatoes in their pure form are gluten free, but most restaurants that make them use a fryer and oil that they also fry breaded items, like chicken and fish. That means some serious cross contamination! Some more progressive restaurants have dedicated fryers for French fries. Most Red Robin & Burgerville restaurants have dedicated oil for fries. Don't just assume though, make sure you ask.

Also, some brands of frozen French fries, sweet potato fries, hash browns and tater tots have wheat flour added to them. Always check the label. Even if you find a brand you deem as GF, check the label every time. Manufacturer ingredients change all the time.

Celiac Awareness Month fun fact #10

Many people with Celiac Disease are also lactose intolerant.

The villi that are damaged in your intestines from CD also help break down certain proteins, such as lactose. However there is hope. In time, with a strict gluten free diet, your villi will begin to heal and re-grow. Once you are healed, your lactose intolerance may go away. Beware though, one case of gluten ingestion may cause the lactose intolerance to reoccur.

Celiac Disease Awareness month fun fact #9

If you have celiac disease, you should have your own designated condiments.

If I have a tub of margarine & a family member is making regular toast and gets bread crumbs in the margarine, it is contaminated. Same goes for peanutbutter, mayo, cream cheese...anything in a tub that people may double dip into.

For convenience , try to buy squeeze bottles of condiments when you can. Always label your designated gluten free items & show family members which is yours. I suggest buying a different brand, so there won't be any accidental cross contamination.

Celiac Awareness Month Fun Fact #8

Celiac Awareness Month fun fact #8

Celiac disease can present itself as a rash.

I can't count the number of people who have told me that they are gluten free because gluten gives them a rash. dermatitis herpetiformis occurs in 15 to 20% of celiacs. Dermatitis Herpetiformis is often misdiagnosed as eczema. This is just one example I found online of the rash.

Celiac Awareness Month Fun Fact #7

Soy sauce is made from soy....right?

Actually the main ingredient in soy sauce is usually wheat. What does that mean for someone with Celiac Disease? It means traditional soy sauce is off limits. That also means most many Asian cuisines are off limits also. Soy sauce is in a lot of Asian sauces, such as teriyaki sauce. Most traditional Chinese restaurants use soy sauce in almost every dish. There are some safe Chinese restaurants if you search.

I found this little Soya soy sauce fish. They are GF, lower sodium, non-GMO, recyclable & re sealable. Perfect to carry in your purse. I got mine at a GF store

http://www.amazon.com/gp/aw/d/B00ARP2YGG/ref=aw_d_dsc_grocery?qid=1367993518&sr=8-6

Celiac Awareness Month Fun Fact #5

Celiac Awareness Month fun fact of the day:

T/F Celiac Disease just means you can't have wheat

Gluten is in products that you wouldn't expect, such as ice cream, soups, sauces, licorice (red & black), processed meats (sausage, pepperoni, beef jerky & lunch meats) When reading a label, you can't just look for the word wheat. This is an example of items you may see on labels that mean the item may contain gluten:

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer (most contain barley or wheat)
Bleached Flour
Bran
Bread Flour
Brewer's Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Criped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro 711
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

May contain gluten depending on manufacturer:

Artificial Color4
Baking Powder4
Caramel Color1, 3
Caramel Flavoring1, 3
Clarifying Agents4
Coloring4
Dextrins1,7
Dextrimaltose1,7
Dry Roasted Nuts4
Emulsifiers4
enzymes4
Fat Replacer4
Flavoring6
Food Starch1, 4
Food Starch Modified1, 4
Glucose Syrup4
Gravy Cubes4
Ground Spices4
HPP4
HVP4
Hydrolyzed Plant Protein4
Hydrolyzed Protein4
Hydrolyzed Vegetable Protein4
Hydrogenated Starch Hydrolysate4
Hydroxypropylated Starch4
Maltose4
Miso4
Mixed Tocopherols4
Modified Food Starch1, 4
Modified Starch1, 4
Natural Flavoring6
Natural Flavors6
Natural Juices4
Non-dairy Creamer4
Pregelatinized Starch4
Protein Hydrolysates4
Seafood Analogs4
Seasonings4
Sirimi4
Smoke Flavoring4
Soba Noodles4
Soy Sauce4
Soy Sauce Solids4
Sphingolipids4
Stabilizers4
Starch1, 4
Stock Cubes4
Suet4
Tocopherols4
Vegetable Broth4
Vegetable Gum4
Vegetable Protein4
Vegetable Starch4
Vitamins4
Wheat Starch5

Celiac Awareness Month fun fact #4

Celiac Awareness Month fun fact of the day:

Celiac Disease is not the same thing as a gluten intolerance. It doesn't just cause tummy trouble.

Celiac disease is an autoimmune disorder that causes whole body, systemic damage. Celiac disease can lead to a number of other disorders including infertility, reduced bone density, neurological disorders, some cancers, and other autoimmune diseases

Celiac Awareness Month fact #3

When you have Celiac Disease, you can't "cheat". A crumb of a gluten product the size of 1/4 of your pinky nail can cause internal damage to your body. It can take 3 months to fully recover from the effects of of ingesting a small amount of gluten.

Celiac Awareness month fun fact #2

Flour dust can stay airborne for 24 hours after you use it.

That is why I threw out all wheat flour in my house and replaced it with gluten free flour. It is also why if I purchase baked goods, I only purchase from dedicated gluten free facilities.

Celiac Awareness Month fun fact # 1

Did you know that sauerkraut contains more good bacteria than yogurt?

Many people with Celiac Disease have an overgrowth of bad bacteria in their gut, due to the damage of the villi in our intestines.

This picture shows the hairs (villi) in a healthy intestine and the villi in a Celiac intestine. The villi die, which creates pockets in your intestine that the bad bacteria can get into, which can also cause "leaky gut syndrome"