Should you be gluten-free? 
Celiac disease is an autoimmune disorder that affects about 1% of the US population. Read here about the disease and symptoms and schedule an appointment with one of our providers for a complete evaluation today!

What is Gluten Intolerance?

Gluten intolerance is an immune response to gluten, a protein-complex found in wheat, barley and rye, that causes damage to the intestine. 

Sources of Gluten: 
Wheat
Rye
Barley
Wheat Germ
Kamut
Pasta
Pretzels and Crackers 
Bread Crumbs and Breaded foods
Ice Cream and prepared pudding
Cakes, cookies and doughnuts
Pies and pastries
Cream sauces, cheese spreads and gravy

Additionally, gluten can be an additive in the following items:
Other food items: teas, coffee, condiments, and spices 
Prescription medications
Over-the-counter supplements, vitamins and minerals
Adhesives on envelopes and stamps
Lipsticks and lip balms
Toothpaste and mouthwash
Art and craft supplies
Cross-contaminated items (unwashed hands, countertops, multi-use containers, conveyer belts, machinery that produces and manufactures gluten-containing products

Symptoms of Celiac Disease

In adults: 
  • Anemia
  • Arthritis 
  • Bone Density loss
  • Depression/Irritability 
  • Fatigue
  • Infertility
  • Joint Pain
  • Nausea
  • Numbness in Hands/Feet
  • Skin Rashes (Dermatitis Herpetiformis)
  • Urticaria
  • Abdominal Pain 
  • Bloating
  • Constipation
  • Diarrhea
  • Weight Loss
  • Vomiting 
  • Hair Loss
  • Teeth/Gum Problems
  • Vitamin & Mineral Deficiencies 
In children: 
  • Failure to thrive
  • Chronic constipation or diarrhea
  • Recurring abdominal bloating and pain
  • Slow development
  • Irritability
  • Refusal to eat
  • Fatigue

How do I get tested for Celiac Disease? 

There are several blood tests that can be used to screen and diagnose Celiac Disease. The "gold standard" for diagnosis is an intestinal biopsy. 

There are certain populations that should be screened based on certain chronic onditions, whether or not they have the symptoms associated with Celiac Disease. These include those individuals with:

  • First or second degree relatives with celiac disease.
  • Unexplained Iron Deficiency anemia.
  • Type 1 Diabetes Mellitus.
  • Osteoporosis and osteomalacia.
  • Addison disease
  • IgA nephropathy
  • Idiopathic (unexplained) Epilepsy
  • Occipital calcifications
  • Sjogren syndrome
  • Cardiomyopathy
  • Peripheral Neuropathy
  •  Certain genetic disorders including: Down's syndrome, Turner's syndrome & William syndrome. 
  • Reproductive disorders including: delayed menarche (first "period"), early menopause, delayed fertility, fewer live births, pre-term births, or frequent miscarriage.
Reference: Gainer, C. L., (2011). Helping patients live gluten-free. The Nurse Practitioner, 36(9).

Helpful References for Patients with Celiac Disease and Gluten Intolerance

Gluten Free Guide
Gluten Free Diet
Gluten-Free Living Magazine 

Many gluten-free foods are made by replacing wheat flour with corn starch, potato starch, rice starch, or tapioca starch, which contain increased calories and can raise blood sugar. Frequent substitution with these products can lead to weight gain. Instead, remove wheat from your diet and enjoy larger portions of other foods like baked chicken, fish, vegetables, fruits, eggs, raw seed and nuts, and low-fat dairy products. Save the gluten-free bread products for a treat!