CeliAct Supplements

Gluten free CeliAct vitamins were created by people who know the challenges of living a gluten free diet.
They were founded in 2010 with the goal of improving the lives of people with restricted diets and digestive
discomfort.  After years of research and feedback, they started a gluten free diet support, and vitamin line.

To learn more visit www.celiact.com

Day 2 Of 2 Celiac Disease Food Tips And Products To Avoid

Foods to avoid on a gluten free diet.  The single most important thing to do is avoid all products containing wheat, barley or rye.  Gluten makes up 80% of the protein found in these grains.  Many packaged foods have trace amounts of gluten in them too.

• You need to read all ingredient labels carefully and look for any type of wheat, couscous, spelt, semolina, rye, barley and even oats.
• You need to watch carbohydrates, such as bread, pastas, cakes, cookies, rolls, buns, pie, baking flour and so on. 
• Beer and malt alcohol are made with barley or wheat.
• Some sauces and condiments contain gluten.  Many soy sauces, marinades, and dressings.

Day 1 Of 2 Celiac Disease Food Tips And Products To Avoid

Estimates have shown that rates of Celiac disease diagnoses have risen by nearly 400%, and many still go undiagnosed.  There is no cure, no pill to take, only way to help is a strict gluten free diet.
If left untreated, Celiac disease can cause health problems such as malnutrition, developmental delays, lowered immunity, and neurological illness.  This is why it is vital to follow a healthy gluten free diet.

With no cure for the disease, the best way to manage its symptoms is a strict gluten free diet.  The focus should be including more anti inflammatory, healing type foods.  These foods can help repair the small intestines, correct any deficiency.  They include organic animal products, dairy, vegetables, fruits, nuts, seeds and probiotic foods.

Celiac Disease and Type 1 Diabetes

Unlike type 2 diabetes, which is caused primarily by lifestyle habits, type 1 diabetes is usually  inborn. It is when the pancreas does not produce enough insulin.
Celiac disease is an intestinal disorder where gluten damages the small intestines.  This can lead to stomach pain and other gastrointestinal symptoms.
Both type 1 diabetes and Celiac diseases are autoimmune conditions sharing similar genetic profiles.  About 3 to 8% of type 1 diabetics will develop Celiac disease.  People with type 1 diabetes need to be screened yearly as in diabetics, Celiac is often asymptomatic.  Sometimes unexplained hypoglycemia can be a result of malabsorption associated with Celiac disease.
As you can see, there are some connections between the two. If a patient has both, they need to watch their diet and blood sugars. 
Some tips on this-

• Eat three meals a day
• Alcohol in moderation
• Limit sugar drinks and foods
• Include gluten free starches in each meal to help control blood sugar and appetite
• Reduce fat and salt intake
• Eat more fish
• Eat fruit and vegetables

By following these tips, you can have greater success managing your diabetes and Celiac disease.

Day 2 Of Poorly Responsive Celiac Disease

Here are a few more reasons, someone may not respond to a gluten free diet.

There may be pancreatic insufficiency, this is the inability to properly digest food due to a lack of digestive enzymes made by the pancreas.  This can be diagnosed by the measurement of enzymes in the stool.

There could be food intolerances.  People with Celiac disease may have lactose or fructose intolerance.  This could be diagnosed by a hydrogen breath test.

Lastly,  refractory Celiac disease, also known as refractory sprue, affects up to 5 % of patients.  For these patients, the damaged villi in the small intestine do not heal from a gluten free diet.  These patients are usually treated with steroids and immunosuppressants.

1 Of 2 Days Poorly Responsive Celiac Disease

Hope everyone enjoyed the 4th of July weekend.  Hope is was full of fun, sun, family and parties.
Over the next month I will go over information, facts and some receipes all about Celiac disease.

Today I will focus on information to those who are poor responders to a gluten free diet.  It is estimated that up to 20% of people diagnosed with Celiac disease have persistent symptoms even on a gluten free diet.

What can cause someone to have a poor response to a gluten free diet?  The most common reason for persistent symptoms is unknowingly ingesting gluten.  After disagnosis it is important to meet with a dietitian about a gluten free diet and its hidden sources of gluten. 

Another cause is people with Celiac disease have an increased incidence of microscopic colitis and inflammatory bowl disease, known as Crohns and ulcerative colitis.  To diagnosis this, a colonoscopy is required. 

Small intestinal bacterial overgrowth is another cause.  This is a condition in which abnormally large numbers of bacteria are present in the small intestine.  This can be diagnosised by a hydrogen breath test. 

To be continued.................................

Quinoa

Quinoa cooks like a grain but it is actually a seed, and an excellent source
 of protein for vegans and people following a gluten free diet. This makes it
 safe for people with Celiac disease.

Like amaranth, quinoa can be ground into a flour and used in cooking or
 baking.  Quinoa is rich in manganese which is vital to activating enzymes
 crucial to metabolizing carbohydrates and cholesterol.  Quinoa is rich in
lysine, an essential amino acid, and helps with the absorption of calcium
 and the production of collagen.  It is also low on the glycemic index.

Both amaranth and quinoa are great gluten free options, both as a flour
 or grain substitute, and have a nutty taste and texture.  They readily
 absorb the flavors they are cooked with, and are tasty on their own. 
They are both versatile, easy to work with, and have a high nutritional
content.  If you are looking for an easy healthy, gluten free option, try
 quinoa or amaranth.  It will become a staple in your home.