Celiac disease is a digestive disorder that causes problems in your intestines when you eat gluten.  Gluten is a protein which is found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye.  Oats may also contain gluten as well.  Gluten is like poison to people with this disease.

            When a person with CD ingests gluten, the tiny hair-like projections (called villi) in the small intestine that absorb nutrients from food are damaged.  These damaged villi don’t effectively absorb the basic nutrients, such as proteins, carbs, fats, vitamins, minerals and in some cases water and bile salts.  Your body can’t work well without these nutrients.

            The exact cause of celiac disease is unknown but is often inherited.  It can occur at any age, although problems don’t appear until gluten is introduced into the diet.  The disease is more common in the United States that previously believed as estimates suggest 1 in 133 people have the disease. 

            To manage celiac disease and prevent complications, it is crucial to avoid ALL foods that contain gluten.  Once gluten is removed from the diet, inflammation in the small intestines will subside, usually in several weeks.

            Your doctor may recommend you meet with a dietician who can instruct you on a gluten-free diet.  There are still many foods allowed on a gluten-free diet, and these include:

·        Fresh meats, fish and poultry (not breaded or marinated)

·        Most dairy products

·        Fruits

·        Vegetables

·        Rice

·        Potatoes

·        Gluten-free flours (rice, soy, corn and potato)

Living with celiac disease isn’t always easy and everyday can be a challenge.  Over time managing your disease will become second nature.  If you have any concerns or questions, please contact your healthcare provider.  More information may be obtained online at the Celiac Disease Foundation at www.celiac.org. 

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