CELIAC DISEASE AND DENTAL DEFECTS

 Celiac disease manifestations can extend beyond the classic gastrointestinal problems, affecting any organ or body system. One manifestation dental enamel defects—can help dentists and other health care providers identify people who may have celiac disease and refer them to a gastroenterologist. For some people with celiac disease, a dental visit, rather than a trip to the gastroenterologist, was the first step toward discovering their condition.

Not all dental enamel defects are caused by celiac disease, although the problem is fairly common among people with the condition, particularly children, And dental enamel defects might be the only presenting manifestations of celiac disease.

Dental enamel problems stemming from celiac disease involve permanent dentition and include tooth discoloration—white, yellow, or brown spots on the teeth—poor enamel formation, pitting or banding of teeth, and mottled or translucent-looking teeth. The imperfections are symmetrical and often appear on the incisors and molars.

Tooth defects resulting from celiac disease are permanent and do not improve after adopting a gluten-free diet—the primary treatment for celiac disease. However, dentists may use bonding, veneers, and other cosmetic solutions to cover dental enamel defects in older children and adult

GLUTEN FREE MEAL AND SNACK IDEAS

 

Gluten-free Meal Ideas - Snacks

Fresh fruit String cheese* Rice crackers with peanut butter or cheese* Popcorn* Sliced veggies with gluten-free bean dip* Canned fruit in its own juices Plain yogurt Applesauce with cinnamon Baby carrots and snow peas with hummus* String cheese and dried fruit* Pudding* Rice cakes*

Nuts with dried fruit* (nuts are naturally gluten-free unless flavored or processed on gluten-containing equipment) Strawberries with Cool Whip Plain peanuts or almonds* Rice cakes with cream cheese and jam* Vanilla ice cream, sorbets, sherbets, ice milk* Edamame Celery with peanut butter or cream cheese* Hard-boiled egg ****ALWAYS READ THE LABEL

LAST DAY GOURDS

 

Butternut  

You can eat this shapely gourd with the rind if you cook it well, or you can peel it off before cooking. 

Looks Like: Smooth yellowish or tan rind with bright orange flesh 

Tastes Like: Sweet, nutty (not buttery, despite the name) 

Nutrition Highlight: You’ll get 48% of your DV of vitamin C plus about 15% the DV of potassium. High in fiber, too. 

Recipe Idea: Butternut Squash and Sage Risotto 

This recipe is gluten-free, dairy-free (with butter substitute), vegetarian, and can be made vegan with substitutes. 

Ingredients 

2 teaspoons olive oil 

2-3 shallots, minced (can substitute in medium onion, chopped)  

1/4 teaspoon ground pepper 

1-2 garlic cloves, minced 

1 teaspoon sea or kosher salt 

1 large butternut squash, peeled, seeded, chopped into 1/2-inch pieces (about 2-3 cups)  

1/4 cup dry white wine or sherry (optional) 

1 cup rice 

3 ½ – 4 cups gluten-free chicken or vegetable broth, heated to just boiling  

2 tablespoons unsalted butter or butter substitute 

1 tablespoon chopped fresh sage (if you don’t have fresh sage, add teaspoon of dried sage in step 1 with the shallots – or if you don’t have sage handy, thyme would be a great substitute.) 

Instructions 

1. Heat oil in a large pot over medium heat. Sauté the shallots or onion with pepper until soft and golden. Add garlic and salt and stir for 1 minute.
2. Add chopped squash and cook until squash begins to soften. 
3. Add the cooking wine and cook until it is evaporated, 1-2 minutes. Add rice and cook for a few minutes, stirring. Rice should turn translucent. 
4. Begin to add hot broth, 1 cup at first. Stir every 2-3 minutes and add more broth after the last addition has been absorbed, about½ to 1 cup at a time. Make sure rice is simmering but not boiling. Check after about 18 minutes or when the rice looks cooked. Taste rice. It should be slightly firm and not mushy. If you need more liquid and don’t have broth, add hot water. You may need some liquid at the end to loosen the risotto before serving. 
5. Add butter or butter substitute right before serving to add extra creaminess. Add chopped sage. Serve immediately. 

  

As you can see, there are so many ways to eat gourds and so many reasons why they’re a wonderful complement to any meal.

DAY 3 OF 4 GOURDS

 

Delicata  

This thin-skinned gourd doesn’t require peeling or extensive cooking to soften its rind. Slice and roast for a perfectly easy-to-make gluten-free side dish. This gourd tends to be smaller than others, so it is ideal for adding to a one- or two-person meal. 

Looks Like: Pale yellow rind with green or orange stripes 

Tastes Like: Sweeter than most other gourds 

Nutrition Highlight: Higher in fiber than most other gourds, and high in potassium with 15% of the DV in a one-cup serving

DAY 2 OF 4 GOURDS

 

Acorn  

This gourd easily performs as a sweet or savory dish. Sauté it with onions, make a pie instead of using pumpkin, or roast it in the oven with butter and cinnamon. 

Looks Like: Dark green and yellow rind (sometimes whiteish or with bright orange patches) with deep ridges and yellowish, stringy flesh. 

Tastes Like: Sweet, nutty 

Nutrition Highlight: It’s got good Daily Values of B vitamins: 23% of the DV of Thiamine (vitamin B1), 20% of Pyridoxine (vitamin B6), and 10% of Folate (vitamin B9). It’s also one of the highest fiber-containing gourds. 

Spaghetti squash  

If you’re looking for a gluten-free substitute for spaghetti noodles, look no further than this gourd. Cut it in half, remove the seeds, and bake until tender. Take a fork and pull it through the open squash, and watch it turn into spaghetti-like strands. Spoon your favorite pasta sauce on top and enjoy! 

Looks Like: Ivory, yellow, or orange rind with long, stringy pale-yellow flesh. 

Tastes Like: Mild, neutral flavor 

Nutrition Highlight: High in beta-carotene. 

 
Ingredients 
2 teaspoons butter or oil
1 ½ teaspoon seasoned salt and pepper
½ teaspoon onion powder 
½ teaspoon chili powder 

Instructions 

1. Slit the skin of the squash five times (like you do with potatoes.) 
2. Place in microwave for five minutes. 
3. If not soft after five minutes, add another three minutes. 
4. Carefully cut in half and remove seeds 
5. In a small microwave-safe bowl, add butter and seasonings until melted 
6. Mix melted or oil seasoning into the squash, using a fork to pull strings parts 
7. Serve and enjoy

DAY 1 OF 4 GOURDS

 Gourds, those hard-shelled fruits – also known as squashes – that come from a flowering plant, are not just for decorative centerpieces and seasonal displays. Gourds are nutritious and naturally gluten-free. In addition to eating the gourd flesh – and in some cases the rind – you can eat gourd seeds, typically by cleaning and roasting them, just sprinkle with salt and pepper and enjoy.

Whether you call gourds a fruit or a vegetable, research shows the importance of eating plenty of vegetables and fruits to reduce chronic disease risk and improve health. Gourds contain “carotenoids,” the same pigment that turns carrots orange. Your body turns carotenoids into vitamin A which is good for vision and healthy skin. Gourds also contain other important vitamins and minerals, too.  

While the uncooked gourd adds a decorative touch to the table, cooked gourds add visual appeal to the plate with their vibrant colors. Take advantage of their shapes and use them as vessels for stuffing. Scoop the seeds out of a cooked squash and get creative. For example, add rice with dried cranberries into the hollowed-out gourd for a beautiful way to serve a side dish. 

Let’s take a closer look at gourds of various shapes, sizes, colors, and textures and learn why they can be healthy and delicious additions to gluten-free meals or even eaten as the main course over the next few days.

PREPARE GLUTEN FREE FOR ALL

 

Prepare All Gluten-Free for Ease 

The simplest way to entertain and ensure there is no gluten getting into gluten-free meals or snacks you’re serving is to decide from the outset that you’re preparing only gluten-free food. People less familiar with gluten-free eating might think you have to go with specialty foods and limited choices, but that is not the case. Going exclusively gluten-free might seem limiting at first – or even off-putting for gluten-eaters – but it doesn’t have to be. There are easy ways to make everyone happy eating gluten free.

Start by choosing appetizers and meal courses that are naturally gluten-free – like a salad with homemade dressing, roast chicken with roasted vegetables and rice, and baked apples topped with vanilla ice cream for dessert. Tortilla chips and salsa or a homemade dip with cut raw veggies are easy, naturally gluten-free appetizers.  

You could take this opportunity to showcase your favorite gluten-free dishes and introduce your friends to the wide array of gluten-free culinary options. If you’re cooking and baking for your get-together, go for recipes you’ve tried before with great success rather than experimenting with something new. This can help reduce stress so you can serve your gluten-free offerings with confidence.  

Pasta, bread, and baked goods are the most common foods where you need to go with gluten-free versions. You could introduce guests to these gluten-free foods that will often be new to them. Offering these items may elicit a reaction from your guests, whether positive, negative, or surprised. This can be a good way to increase awareness and enter a conversation about eating gluten-free, but if you prefer to avoid this scenario, offering naturally gluten-free dishes is the way to go.