Understanding Celiac Disease and Gluten Intolerance
Many people think the terms food allergy and food intolerance mean the same thing; however, they do not. Food intolerance, unlike a food allergy, does not involve the immune system and is not life-threatening. Lactose intolerance, inability to digest the milk sugar lactose is a common example. Symptoms from this food intolerance may include abdominal cramps, bloating and diarrhea. A food allergy occurs when the immune system reacts to a certain food. The most common form of an immune system reaction occurs when the body creates immunoglobulin E (IgE) antibodies to the food. When these IgE antibodies react with the food, histamine and other chemicals (called “mediators”) are released, causing hives, asthma, or other symptoms of an allergic reaction.
Gluten, a complex protein found in wheat, rye, and barley, is the common denominator in most of the grain-based products we eat, such as cereals, breads, and pasta. It seems that there are a growing number of people worldwide that have, or are developing gluten intolerance. The upside of gluten intolerance is that it is not considered a food allergy, and eating gluten does not usually cause long term damage on the systems of the body.
More serious gluten intolerance is called celiac disease. That's when gluten actually triggers the body's immune system. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the villi -- tiny, fingerlike projections in the small intestine that absorb the nutrients from food. For this reason it's considered an autoimmune disease.
Celiac disease, which also goes by the names gluten-sensitive enteropathy, nontropical sprue, and celiac sprue, is a genetic disease. This means that it is likely you will inherit it from your relatives. Untreated celiac disease can make it hard for you to get the nutrients you need, since most people simply avoid foods that cause them digestive discomfort without realizing that something may be more seriously going wrong in their intestines. Since the main treatment for celiac disease is to avoid eating any foods that contain gluten, even the smallest amount of gluten is harmful and can cause symptoms in some people. Some people with celiac disease need to avoid cow's milk and milk products when they first begin treatment. Most people can slowly add dairy foods back into their diet as the intestine heals. But they will still need to avoid foods with gluten for the rest of their lives.
Eating a variety of healthy foods that do not have gluten can help provide the proper nutrients – thus keeping the body in balance. Some foods are labeled wheat-free, but this does not mean that they are gluten-free. For example, some food labels list hydrolyzed vegetable protein. You would think that vegetable protein in this form would seem innocuous, but this protein is often made from wheat and can contain a lot of gluten. Gluten is found in wheat, rye, and barley which also means crossbred hybrids of wheat, rye or barley (e.g., triticale, which is a cross between wheat and rye).
Common foods that contain gluten include:
Bagels, bread, breakfast cereals made with wheat, barley, or rye, or with the term malt or malted in their names, crackers, pasta, pizza.
Common foods that do not contain gluten include:
Acorns, almonds, amaranth, flaxseed, kasha, lentils, beans, several types of rice including black, red, aromatic and wild, millet, hominy grits, teff, tapioca, sweet potato.
As a consumer, it is very important to pay close attention to all food labels, since currently the guidelines within the Food and Drug Administration are still in the midst of proposing defining the terms around gluten free. Currently, there is no FDA regulation that defines the term "gluten-free." However, FDA has not objected to the use of the term "gluten-free" in the labeling of foods, provided that when such a claim is made, it is truthful and not misleading. So far proposals to define the term "gluten-free" to mean that a food bearing this claim in its labeling does not contain any one of the following are as such:
• An ingredient that is a prohibited grain
• An ingredient that is derived from a *prohibited grain and that has not been processed to remove gluten
• An ingredient that is derived from a prohibited grain and that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food
*Wheat, meaning any species belonging to the genus Triticum
*Rye, meaning any species belonging to the genus Secale
*Barley, meaning any species belonging to the genus Hordeum
*Crossbred hybrids of wheat, rye or barley (e.g., triticale, which is a cross between wheat and rye)
If you have questions about following a gluten-free eating plan for celiac disease, talk to your doctor or dietitian. There are an increasing amount of stores that carry gluten-free foods (especially City Market) in addition to restaurants whose chefs will often adjust entrees for the customer seeking gluten-free alternatives. Stop by the customer service desk to pick up our shopping guide that lists the many foods we carry whose labels say ‘gluten free’, or ask any member of the Grocery dept. to take you on a tour of the aisles. We will have a wide selection of Gluten Free baking alternatives in aisle one in November – just in time for the busy baking season.
Celiac Disease Foundation: http://www.celiac.org
Gluten Intolerance Group: http://www.gluten.net
National Foundation for Celiac Awareness: http://www.celiaccentral.org
R.O.C.K. (Raising our Celiac Kids): http://www.glutenfreedom.net
The Living Gluten-Free Answer Book: http://www.theglutenfreelifestyle.com
Article written by Ellen Schimoler - Grocery & Wellness Manager of City Market
Gluten, a complex protein found in wheat, rye, and barley, is the common denominator in most of the grain-based products we eat, such as cereals, breads, and pasta. It seems that there are a growing number of people worldwide that have, or are developing gluten intolerance. The upside of gluten intolerance is that it is not considered a food allergy, and eating gluten does not usually cause long term damage on the systems of the body.
More serious gluten intolerance is called celiac disease. That's when gluten actually triggers the body's immune system. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the villi -- tiny, fingerlike projections in the small intestine that absorb the nutrients from food. For this reason it's considered an autoimmune disease.
Celiac disease, which also goes by the names gluten-sensitive enteropathy, nontropical sprue, and celiac sprue, is a genetic disease. This means that it is likely you will inherit it from your relatives. Untreated celiac disease can make it hard for you to get the nutrients you need, since most people simply avoid foods that cause them digestive discomfort without realizing that something may be more seriously going wrong in their intestines. Since the main treatment for celiac disease is to avoid eating any foods that contain gluten, even the smallest amount of gluten is harmful and can cause symptoms in some people. Some people with celiac disease need to avoid cow's milk and milk products when they first begin treatment. Most people can slowly add dairy foods back into their diet as the intestine heals. But they will still need to avoid foods with gluten for the rest of their lives.
Eating a variety of healthy foods that do not have gluten can help provide the proper nutrients – thus keeping the body in balance. Some foods are labeled wheat-free, but this does not mean that they are gluten-free. For example, some food labels list hydrolyzed vegetable protein. You would think that vegetable protein in this form would seem innocuous, but this protein is often made from wheat and can contain a lot of gluten. Gluten is found in wheat, rye, and barley which also means crossbred hybrids of wheat, rye or barley (e.g., triticale, which is a cross between wheat and rye).
Common foods that contain gluten include:
Bagels, bread, breakfast cereals made with wheat, barley, or rye, or with the term malt or malted in their names, crackers, pasta, pizza.
Common foods that do not contain gluten include:
Acorns, almonds, amaranth, flaxseed, kasha, lentils, beans, several types of rice including black, red, aromatic and wild, millet, hominy grits, teff, tapioca, sweet potato.
As a consumer, it is very important to pay close attention to all food labels, since currently the guidelines within the Food and Drug Administration are still in the midst of proposing defining the terms around gluten free. Currently, there is no FDA regulation that defines the term "gluten-free." However, FDA has not objected to the use of the term "gluten-free" in the labeling of foods, provided that when such a claim is made, it is truthful and not misleading. So far proposals to define the term "gluten-free" to mean that a food bearing this claim in its labeling does not contain any one of the following are as such:
• An ingredient that is a prohibited grain
• An ingredient that is derived from a *prohibited grain and that has not been processed to remove gluten
• An ingredient that is derived from a prohibited grain and that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food
*Wheat, meaning any species belonging to the genus Triticum
*Rye, meaning any species belonging to the genus Secale
*Barley, meaning any species belonging to the genus Hordeum
*Crossbred hybrids of wheat, rye or barley (e.g., triticale, which is a cross between wheat and rye)
If you have questions about following a gluten-free eating plan for celiac disease, talk to your doctor or dietitian. There are an increasing amount of stores that carry gluten-free foods (especially City Market) in addition to restaurants whose chefs will often adjust entrees for the customer seeking gluten-free alternatives. Stop by the customer service desk to pick up our shopping guide that lists the many foods we carry whose labels say ‘gluten free’, or ask any member of the Grocery dept. to take you on a tour of the aisles. We will have a wide selection of Gluten Free baking alternatives in aisle one in November – just in time for the busy baking season.
Celiac Disease Foundation: http://www.celiac.org
Gluten Intolerance Group: http://www.gluten.net
National Foundation for Celiac Awareness: http://www.celiaccentral.org
R.O.C.K. (Raising our Celiac Kids): http://www.glutenfreedom.net
The Living Gluten-Free Answer Book: http://www.theglutenfreelifestyle.com
Article written by Ellen Schimoler - Grocery & Wellness Manager of City Market