By Lindsay Toraason
Hi, I'm Lindsay and for the past nine years I’ve been suffering from celiac disease. Even now, I still fight the physical side effects of my food allergies.
I know first-hand how difficult it can be to accept this sort of lifestyle, and how physically detrimental this condition can be if you don’t adhere to the diet.
Hopefully this article will be useful to others and bring joy to those who are wallowing in a world of rice cakes!
Photo courtesy of Pink Sherbet What is Celiac Disease?
Medically, it can be defined as lifelong intolerance to the gliadin fraction of wheat protein and similar alcohol-soluble proteins present in rye and barley.
People with the disease experience an autoimmune condition, meaning that after ingesting gluten, the body starts attacking normal tissue (mainly intestinal), which inhibits proper nutrient absorption. Because someone with the disease does not get all the nutrients his or her body asks for, he or she may experience malnutrition.
Read more about the disease, plus the signs and symptoms here.
What is Gluten Intolerance?
Gluten intolerance is different from celiac disease in that it is not related to one’s immune system. Whereas a celiac experiences a compromised immune system, putting them at risk for nutritional deficiencies, those with gluten intolerance may have fully functioning immune systems, meaning they are not at an increased risk for developing autoimmune disorders or co-occurring symptoms.
Gluten intolerance means any condition that causes a person to suffer after eating foods containing gluten. Unlike those with celiac disease, the gluten intolerant will be free of symptoms as soon as gluten is eliminated from their bodies. Also, their small intestines are not damaged as a result of gluten ingestion.
Gluten Allergy Quick Facts
- 1 in 167 children, and 1 in 111 adults have a gluten allergy. (Allergy)
- Although kamut and spelt have been marketed as safe alternatives, those with gluten allergies can react to them the same as they would to any other wheat. (Food Allergy & Anaphylaxis Network)
- A ‘wheat-free’ product is not the same as a ‘gluten-free’ product. Wheat-free products may contain rye, barley, or other cereals that might trigger an allergic reaction. (Allergy Aware)
- Even after you stop eating gluten, you won’t be completely free of symptoms until months afterwards. This is because gluten has damaged the villi inside your small intestines, which will take ample time to heal (Nutrition Research Center).
Read more facts here.
Resources
To help myself, and other people who are no longer able to eat gluten, I created a resource article that features lists of:
- Informational Websites
- Specialized Doctors
- Awesome Gluten Free Restaurants and Bakeries
- Great Do-It-Yourself Cookbooks and Recipe Sites
- The Best Gluten Free Products and Brands
- Support Groups and Forums
Click here to access Lindsay’s wealth of information and get help with your gluten intolerance.
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