Archive for the ‘Celiac Disease’ Category

Hold the GlutenSo, your friend has a gluten intolerance, huh?

Oh, and your mom was just diagnosed with celiac disease? And your co-worker’s wife’s sister’s BFF thinks her digestive issues might be linked to … what was that?

Oh, gluten.

Feel like everyone you know these days has an issue with gluten? Sure, it’s a bit of an exaggeration, but the truth is celiac disease (CD) — an autoimmune response to gluten — currently affects 1 in 133 people.

Why Is Gluten the Bad Guy?

Here’s the short of it: When people with CD eat foods containing wheat, rye, barley and triticale (i.e. gluten!), their immune systems cop an attitude and create a toxic reaction that causes damage to their small intestines, making them feel downright awful. We’re talkin’ cramping, depression, migraines, skin rashes, vomiting and more bathroom trips than you care to learn about.

Hold the GlutenDon’t Be So Sensitive

As for gluten intolerance and gluten sensitivity, the digestive system is again left unhappy, but without the CD immune response. Symptoms range from mild discomfort to those that are comparative to the ultra-icky ones related to celiac disease.

“The prevalence of gluten intolerance and celiac disease diagnosis is certainly remarkable and has clearly caught the attention of the medical community by surprise,” says Jennifer Fugo, certified health coach and founder of Gluten Free School. “They’ve spent a massive amount of time generally believing that an immune reaction to gluten was of little interest and problem for those of us complaining of various issues that don’t quite make sense when viewed separately.”

Gluten on the Rise

So, why now? Why the increase in diagnoses? Experts say there are two main reasons pointing to the increased awareness of gluten and the nasty spell it has cast on many:

Today’s “wheat” isn’t exactly wheat. Kiss that idyllic vision of farmers harvesting their grains goodbye. The truth is, very little of our grain production is done in a wholesome manner. These days, we’re chowing down on refined grains that have been modified to suit the business that agriculture has become.

We like to eat … a lot. Take the fact that glutenous grains have been hocus-pocused and match it with the fact that the overconsumption of food is an ever-expanding problem, and you’ve delivered quite the double-whammy to your guts. “What might be an occasional issue in the past for those sensitive has now become a monster storm of inflammation that rolls through the body at every bite, [causing] repeated damage to the body,” Fugo said.

Hold the GlutenGluten-Free Game Plan

So what’s a Healthy Bitch to do? If you suspect gluten may be the creeper that lurks in your gut, then get to the doc for testing. And listen up: Don’t stop eating gluten before you have a blood test — it may provide a negative result. If the blood test proves you’re a dead ringer for celiac disease or gluten intolerance, then the doctor may order a small bowel biopsy. Don’t worry — after the hell your intestines have been through, a teeny biopsy is a walk in the park.

Left untreated, celiac disease can lead to even more health problems, including Type 1 diabetes, infertility, certain types of intestinal cancer and osteoporosis.  So, don’t mess around, mmmk?

Want to kick gluten for good?  Check out this gluten free cleanse!

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Kaeng Raeng is proud to have a gluten-free detox product, safe for those with Celiac Disease.


Q. Other than celiac disease, is there any reason to avoid gluten in the diet?

A. “Though the hype continues on gluten-free diets being the panacea for all ills, science still lags behind in concrete evidence supporting this belief,” said Dr. Vandana Nehra, a gastroenterologist who specializes in celiac disease at the Mayo Clinic in Rochester, Minn.

Dr. Nehra said it was “unclear if the benefit of a strict gluten-free diet in conditions other than celiac sprue may be related to the avoidance of carbohydrates and thus eventually to weight control” or was “merely a placebo effect as individuals feel better eating a healthier diet.”

Gluten, a protein in cereal grains like wheat, barley and rye, has been blamed by some individuals for everything from indigestion to arthritis to depression. However, these people often do not have any allergic sensitivity to gluten, nor do they have celiac sprue, an autoimmune disease that damages the small intestine and interferes with food absorption. Gluten is known to aggravate intestinal irritation in the disease.

Gluten also comes in many processed wheat products with high carbohydrate content. Cutting them out would avoid roller-coaster changes in blood sugar and a subsequent feeling of illness. Cutting down on carbohydrates can also be a weight-loss strategy.

Apparent problems with gluten may actually stem from the high fiber content of whole grains. High-fiber diets are often suggested to relieve constipation but can also cause gas and diarrhea.

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Kaeng Raeng is proud to be a gluten free product and safe for those with Celiac Disease.

From WholeFoodsMarket.com

Celiac disease defined

Celiac disease, also known as coeliac disease, gluten-sensitive enteropathy, non-tropical sprue, celiac sprue, and gluten intolerant enteropathy, is a chronic digestive disorder found in individuals who experience a toxic immune response when they ingest gluten. Dermatitis herpetiformis is a related skin condition experienced by some celiacs. There is no cure for celiac disease. The only known treatment is lifelong adherence to a gluten-free diet. Ingesting gluten affects the function of the small intestine of celiacs by damaging and/or destroying the absorptive villi. The body then becomes unable to properly absorb nutrients, resulting in potentially life-threatening nutritional deficiencies and even intestinal lymphoma.

Cause of celiac disease

Celiac disease is thought to have a strong genetic component. The onset of celiac disease has been associated with genes on Chromosome 6 called Human Leukocyte Antigens (HLA) class II. HLA II genes affect an individual’s susceptibility to disease by mediating the interactions between cells of the immune system. An individual may be genetically predisposed to celiac disease, but the actual mechanism of onset is not fully understood. Emotional stress, physical trauma, viral infection, pregnancy, and surgery are some of the factors implicated in the onset of celiac disease.

Prevalence of celiac disease

Celiac disease is the most common genetic disease in Europe. In Italy about 1 in 250 people and in Ireland about 1 in 300 people have celiac disease1. A University of Maryland study of over 13,000 subjects demonstrated the prevalence at 1 in every 133 Americans have celiac disease. This study was released in February 2003.

Celiac disease is most common in Caucasians, but has been diagnosed in Asians from India and Pakistan. It is rarely diagnosed in Japanese, Chinese or Africans. Because of the genetic component of the disease, it is found in 5 to 15 percent of siblings and offspring of celiacs. There is a 70 percent concordance among identical twins.

Symptoms of celiac disease

The term “celiac” or coeliac is of Greek origin and means “of or in the cavity of the abdomen.” The condition known as celiac disease was so named because many of the cardinal symptoms and effects of the disorder are related to the gastrointestinal tract.

However, the full range of symptoms of celiac disease are varied and may occur at any time in the life of an individual who is genetically predisposed to the disorder. A significant number of people show no clinical symptoms, but are still incurring intestinal damage. Some symptoms include:

  • diarrhea
  • intestinal bloating or “pot belly”
  • intestinal gas
  • steatorrhea (fatty, floating and voluminous stools)
  • fatigue
  • weakness
  • lack of energy
  • bone or joint pain
  • depression or irritability
  • dental enamel defects
  • anemia
  • folate deficiency
  • osteopenia and osteoporosis (bone mineral loss)
  • infertility problems in women
  • failure to thrive in children
  • vomiting
  • weight loss or wasting

Dermatitis Herpetiformis (DH) is a related skin condition characterized by blistering, itchy rashes on the back, legs, buttocks, and arms. Between 60 and 80 percent of those who suffer from DH also incur damage to the intestinal villi.

Medical conditions associated with celiac disease

(Note: the nature of the association between these conditions and celiac disease is unknown. Celiac disease does not necessarily cause these disorders or vice versa. Factors that predispose a person to contracting celiac disease may also make them vulnerable to these other immunological disorders.)

  • neurological complications
  • kidney and liver disease
  • insulin dependent diabetes mellitus
  • systemic lupus erythematosus
  • selective IgA deficiency
  • thyroid disease
  • lactose intolerance
  • chronic active hepatitis
  • scleroderma
  • myasthenia gravis
  • Addison’s disease
  • rheumatoid arthritis
  • Sjogren’s syndrome

Diagnosing celiac disease

Definitive diagnosis of celiac disease is complicated by the similarity of many of the symptoms to other conditions. Individuals may be screened for celiac disease using antigliadin, antireticulin, and antiendomysium antibody tests. Raised blood serum levels of these antibodies in patients with active celiac disease have been shown to correlate well with the degree of damage occurring in the small intestine. However, intestinal biopsy is still considered the most reliable diagnostic tool. A biopsy before and after the adoption of a strict gluten-free diet allows the physician to observe the pre- and post-exposure status of the intestinal villi. The complete diagnosis may take quite a long time because healing of the villi may take months or years on a gluten-free diet. DH is diagnosed by performing a biopsy of the affected skin and staining for the presence of IgA.

Despite the difficulty in diagnosing celiac disease, early recognition of the disorder may reduce the risk of the development of malignant intestinal lymphomas, as well as serious bone mineral loss. Even celiac disease sufferers who experience no observable symptoms are at risk for suffering these problems.

History of celiac disease research

The symptoms of celiac disease, including the wasting and characteristic stools, were described as early as the first century A.D. Celiac disease and it’s dietary component was detailed in the medical literature in 1888. In 1950, a Dutch pediatrician named Dicke proposed wheat gluten to be the cause of the disease. He based this theory on his observations that celiac children improved during World War II when wheat was scarce in Holland. Subsequent research isolated gliadin and the other peptides mentioned above as the portion of the gluten that triggered the intestinal damage. In 1989, research indicated a significant reduction in malignancies when celiac disease was treated with a gluten-free diet. Researchers continue to investigate celiac disease, honing in on the exact causes and implications for treatment.

What is gluten?

In terms of the medical definition of Celiac Disease, or Gluten Intolerance, “gluten” is defined as the mixture of many protein fragments (called peptide chains or polypeptides) found in common cereal grains — wheat, rye, barley and sometimes oats (oats don’t naturally contain gluten, but are often subject to contamination with small amounts). Wheat is the only grain considered to contain true “gluten” and the peptides that predominate in wheat gluten are gliadin and glutenin.

Gliadin is thought to be the peptide chain that instigates the toxic immune response and subsequent intestinal damage in celiacs. However, other protein fragments thought to be toxic to celiacs occur in rye, barley, and oats. They are secalins, hordeins, and avenins, respectively. Even though some research suggests that the avenins are not toxic, most celiacs still avoid oats just to be safe. Minute amounts of any of these protein fragments can cause intestinal damage in people with celiac disease. Because the disease is not fully understood, it is thought there may be other peptide chains including some derived from glutenin, that are also toxic. Because of the lack of definitive research on the disease, celiacs must often live by the saying, “when in doubt, leave it out.”

Safe grains for celiacs

Current scientific consensus is that rice and corn (maize) are considered safe for celiacs. In addition, millet, sorghum, Job’s Tears, teff, and ragi are thought to be close enough to corn in their genetic make-up to be safe. More research is needed to substantiate this. Other grains suspected, but not proven, to be safe for celiacs include buckwheat, amaranth, quinoa and rape. Although their safety is debated, they are only very distantly related to wheat. Thus, it is unlikely their peptide chains are the same as the problematic chains found in wheat, rye and barley.

Sources of gluten

Primary sources:

  • wheat (including semolina, durum, spelt, triticale, and Kamut® grain)
  • rye
  • barley
  • oats (oats don’t naturally contain gluten, but are often subject to contamination with small amounts and many gluten intolerant people avoid oats).

Hidden sources: (ingredients/additives which may contain gluten)
The source of many of these ingredients must be carefully scrutinized to ascertain whether or not any gluten is present. For example, modified food starch from corn is acceptable, as long as no wheat starch is included. Apple cider vinegar is acceptable, but distilled vinegars may contain gluten. Pure buckwheat or buckwheat flour is acceptable, but many buckwheat flours are contaminated with or have wheat flour added.

  • Binders
  • Bleu cheese
  • Brown Rice syrup (if barley malt enzyme is used)
  • Caramel coloring (made from barley malt enzymes)
  • Coatings
  • Colorings
  • Dextrins
  • Dispersing agents
  • Emulsifiers
  • Excipients (added to prescription medications to achieve desired consistency)
  • Extracts (in grain alcohol)
  • Fillers
  • Flavorings (in grain alcohol)
  • Flours, Breads, Cereals, Crackers, Pasta, Sauces & Condiments made with the above listed grains or their derivatives.
  • Grain alcohol (beer, ale, rye, scotch, bourbon, grain vodka)2
  • Homeopathic remedies
  • Hydrolyzed protein, hydrolyzed plant protein (HPP) hydrolyzed vegetable protein (HVP)
  • Malt or Malt Flavoring (Barley malt)
  • Modified starch, modified food starch (when derived from wheat)
  • Mono- and di-glycerides (made using a wheat starch carrier)
  • Oils (wheat germ oil & any oil with gluten additives)
  • Preservatives
  • Soy Sauce (when fermented using wheat)
  • Spices (if containing anti-caking agents)
  • Starch (made from grains listed above)
  • Vegetable gum (when made from oats)
  • Vegetable protein
  • Vinegars (distilled clear and white or with a mash starter)
  • Vitamin E oil

Gluten contamination

When gluten-free grains are milled or processed, they may be contaminated with other grains processed on the same machinery. Gluten contamination may occur via baking pans, grills, utensils, cutting boards, toasters, etc., when foods are baked, cooked, or otherwise processed. Deep frying foods in oils or fats that have been used for gluten containing foods may also lead to gluten contamination. Many fast food chains fry french fries in the same oil as wheat battered onion rings.

Additional considerations

Many over the counter and prescription medications may contain gluten. Pills may be dusted with flour during manufacturing and capsules may have gluten present in the oil inside.

Non-food products such as toothpaste and lipstick may also contain gluten. Other non-ingested products such as skin lotion may contain gluten and may be accidentally ingested when fingers come into contact with the mouth. Ingredients in packaged foods can change without warning. Celiacs must be constantly vigilant even with foods that have been previously deemed safe.

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Who says baked chicken has to be boring?  Making great chicken dishes usually involves a kitchen full of diverse ingredients or a special trip to the store.  That’s not very convenient, and it can be very expensive! Baked Tomato Chicken Recipe

However, there are plenty of ways to cook delicious, healthy chicken without using oil or butter and with 5 ingredients or less.  Try this great recipe (made in my kitchen TONIGHT!)

(Serves 2)

You’ll need:

-2 chicken breasts (boneless, skinless)

-1/2 onion chopped

-1 cup vegetable or chicken broth (low sodium)

-2 medium roma tomatoes chopped

-garlic salt

Pre-heat the oven to 425 degrees F.  Use a non-stick baking pan.  Pour the broth into the bottom.  Use a pan that’s big enough to hold 2 chicken breasts.  The broth should just form a shallow bed for the chicken.  Add chopped onions and tomatoes to the pan.  Place in chicken breasts and lightly drizzle garlic salt, making sure to turn over and salt both sides.

Bake at 425 for 15 minutes, flip, then bake another 15 minutes.  Remove from oven, cut breasts in half to make sure they are cooked in the middle, and serve after a couple of minutes.  Serve with onions and tomatoes on top of chicken.  Pairs well with green vegetables, pasta, couscous, or rice.  Contains no gluten – safe for those with Celiac Disease!

Enjoy the juicy, delicious taste of chicken baked without oil!

Good luck, healthy girl!

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We have long been told that breakfast is the most important meal of the day, yet our busy lives hDetox diet smoothieave forced us to neglect this nutritional start to our day.  Breakfast helps to boost metabolism, keep you full until your next meal, and give your brain the power it needs to be more productive before noon.

Are you a woman on the go?  Try a breakfast smoothie.  Make it the night before, stick it in your fridge, and grab it on your way out the door.  Try substituting it for your morning coffee.

Have Celiac Disease?  Vegan?  These smoothies will work for both!

Recipe (with Kaeng Raeng beginner detox):

-One packet of Kaeng Raeng (this will give you all of the fiber, pro biotic cultures, multi vitamin, and protein you need for a yummy smoothie – order at www.kaengraeng.com)

-One ripe banana

-One cup of ice

-8 oz of water

-12 oz of juice of choice (orange, lemonade, POM)

1.  Throw it all in a blender

2. Pour into a reusable container like the one shown at right Resuable Bottle

3. Refrigerate over night

4. Enjoy on your morning commute

Recipe (without Kaeng Raeng):

-1 cup frozen pineapples

-1 ripe banana

-1/2 cup frozen strawberries

-1 small container of soy pro biotic yogurt (try Silk Live!)

-1/2 scoop of soy protein powder

-1 tsp of fiber supplement

Don’t forget to take your morning multi vitamin!

Good luck, healthy girl!

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