Facts & Information | GlutenFreeFind.com

Canadian Celiac Association Conference & Youth Program

Tuesday, May 21, 2013

Gluten-Free Facts and Information

Helpful facts and information about Celiac Disease and the Gluten-Free Diet.

Why Gluten-Free?

Proper adherence to a gluten-free diet is the recommended diet for those diagnosed with Celiac Disease. A gluten-free diet is also recommended for those with gluten intolerance/sensitivity, as well as other health issues. Some people choose a gluten-free lifestyle for the health benefits. The gluten-free diet is recommended for a variety of reasons, and here are some of them: http://www.glutenfreefind.com/blog/why-are-people-following-a-gluten-free-diet/. Always seek advice from your health professional before making any changes to your diet.

A diet free of gluten means reading food labels very carefully is a must. Gluten is a protein found in several grains, including wheat, barley, rye, spelt, kamut and others. These ingredients (as well as other ingredients containing gluten) are often hidden in pre-packaged foods. Be aware of cross-contamination issues when shopping and dining out, and always check the status of any gluten-free foods you plan to consume.

What is Celiac Disease?

According to the Celiac Sprue Association, "Celiac disease (CD), also known as celiac sprue or gluten-sensitive enteropathy, is a genetically linked autoimmune disorder that can affect both children and adults. In people with CD, eating certain types of grain-based products set off an immune response that causes damage to the small intestine. This, in turn, interferes with the small intestine’s ability to absorb nutrients found in food, leading to malnutrition and a variety of other complications. The offending amino acid sequences are collectively called “gluten” and are found in wheat, barley, rye, and to a lesser extent, oats* (WBRO). Related proteins are found in triticale, spelt, kamut.

In people with CD, eating certain types of protein fractions, collectively called gluten (just an aside, gluten is commonly referred to as the "glue" in baked goods, thus, providing a chewy texture), set off an immune mediated response at the site of the epithelial cells. This abnormal, cellular level immune activity evokes damage to the lining of the small intestine. The damaged small intestine lining, mucosa and villi, interferes with the ability to absorb the nutrients available in food. Without adequate nutritients available, malnutrition and a variety of other related complications become apparent." It's important to note that those with celiac disease can suffer from a wide range of symptoms, or no symptoms at all! Diagnosis can take place at any age, and most people with the disease have not yet been diagnosed.

In December 2012, the U.S. Department of Justice (DOJ) classified severe food allergies, including celiac disease and gluten sensitivity as a disability under the Americans With Disabilities Act (ADA).

According to the Celiac Sprue Association, Celiac Disease is:

an inherited disease. Celiac disease affects those with a genetic predisposition.
COMMON. Approximately 1 in 133 people have CD, however, most have yet to be diagnosed.
This number is based upon a milestone multi-center study of blood samples collected from 13,145 people from February 1996 to May of 2001. This means that there were over 2.1 million undiagnosed people with celiac disease in the United States in 2001.
characterized by (IgA mediated) damage to the small intestine's mucosal lining, known as villous atrophy.
responsible for the malabsorption of nutrients resulting in malnutrition.
linked to skin blisters known as dermatitis herpetiformis (DH).
linked to gluten ataxia.
not age-dependent. It may become active at any age.
linked to genetically transmitted histocompatibility cell antigens (HLA DR3-DQ2, DR5/7 DQ2, and DR4-DQ8). Other genetic links have been identified.

Watch this video from The University of Chicago Celiac Disease Center, which illustrates how many people have Celiac Disease in the USA: https://www.youtube.com/watch?v=GLKOVDclJp4

What is Gluten Intolerance?

Gluten intolerance (also commonly referred to as gluten sensitivity) takes place when a person cannot tolerate gluten. Any individual who has celiac disease is in essence gluten “intolerant/sensitive”. Usually, the term “gluten intolerant” describes individuals who get symptoms when they eat gluten, and feel better on a gluten-free diet, but do not have celiac disease per se. Those with gluten intolerance can exhibit a variety of symptoms, or no symptoms at all (Canadian Celiac association, 2011).

In December 2012, the U.S. Department of Justice (DOJ) classified severe food allergies, including celiac disease and gluten sensitivity as a disability under the Americans With Disabilities Act (ADA).

Does the Gluten-Free Diet Work for Everyone?

The short answer to this question is no. Some individuals are diagnosed with what is referred to as "unresponsive celiac" or "refractory celiac disease" which currently is not very commonly diagnosed. In these situations, medical professionals may recommend a completely grain-free diet (including being free of corn, rice, and so on). Some people call this the Paleo diet or Caveman diet, and some health professionals may recommend including raw foods into such a diet. Sometimes celiacs need to go gluten-free and dairy free; there are a number of directions one's diet can take. It is important to find out from your health professional whether the gluten-free or grain-free diet (or another diet) is right for you. Your "gut feeling" may not always be the correct answer, so always check with your health professional before making a diet related decision.

What Can I Eat if I Go Gluten-Free?

Adjusting to a gluten-free diet can be overwhelming and challenging. Keep the long-term goal in mind, which for many people is to get well and be free of a variety of symptoms caused by celiac disease or gluten-intolerance. There are associations such as the Celiac Sprue Association, and the Canadian Celiac Association that provide programs and support.

For a list of ingredients containing gluten please click here.
For a list of ingredients that are gluten-free, please click here.

Check out our gluten-free Recipe of the Week by clicking here.
Visit our blog for information about people and products for a healthy gluten-free lifestyle by clicking here.
← Click on a city, and then click on a category for more gluten-free finds!

What's the Deal on Oats?

Oats continue to be a controvercial grain for those who have celiac disease or are gluten-intolerant. You can find a "Position Statement" on oats, which was originally published by the Canadian Celiac Association in 2007 here.

A couple of key points made in that position statement: "Clinical evidence confirms that consumption of pure, uncontaminated oats is safe in the amount of 50 to 70 grams per day (1/2 – 3/4 cup dry rolled oats) by adults and 20 to 25 grams per day (1/4 cup dry rolled oats) by children with celiac disease...A small number of individuals with celiac disease may not tolerate even pure, uncontaminated oats. To ensure that persons with celiac disease are not intolerant to pure and uncontaminated oats, proper clinical follow up with the physician is advised when introducing oats to a gluten-free diet."

Another note worth mentioning: In the USA, gluten-free products containing oats are permitted to labeled "gluten-free", however, in Canada this is not the case. In Canada, labeling laws prohibit products containing oats (even if the oats are pure and uncontaminated) from being labeled "gluten-free." (This information is accurate as of December, 2012, however, it may change at any time).

*Bottom line: get the all clear from your physician before consuming (pure, uncontaminated) oats!

What about Food Labeling?

New food labeling regulations went into effect in Canada via Health Canada on August 4, 2012. From that date forward, labels for all food products sold in Canada must carry clear identification of priority allergens, gluten, as well as added sulphites. You can read Health Canada's 2012 'Position on Gluten-Free Claims' here: http://www.hc-sc.gc.ca/fn-an/securit/allerg/cel-coe/gluten-position-eng.php. There is also new gluten-free certification available in Canada. The Canadian Celiac Association's Gluten Free Certification Program mark is appearing on a growing list of gluten-free brands and products.

In the U.S., the Food Allergen Labeling and Consumer Protection Act requires that wheat be declared on all food product labels. You can read about the FDA's Food Allergen Labeling and Consumer Protection Act here: http://www.fda.gov/food/labelingnutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm106187.htm

What about Food Recalls?

In Canada: If you would like to receive information about food being recalled, you can sign up for the Canadian Food Inspection Agency's (CFIA) "Food Recalls and Allergy Alerts" notification service. Once you sign up, you'll automatically receive food recall public warnings. This is the link: http://www.inspection.gc.ca/english/util/listserv/listsube.shtml

Where Can I Get More Information?

*For more information about these topics, and many more, check out Gluten-Free Beginnings Easy Starter Guide. The guide was written specifically for adults and children who are new to the gluten-free diet. It is available as a 40 page PDF e-book, or 40 page paperback at www.livethesmartway.com

Gluten Free Beginnings

If you have recently been diagnosed with Celiac Disease or gluten-intolerance, finding your way through a maze of endless information can be a daunting task, to say the least.

It is comforting to know that there are associations that can offer "a place to start" and can help you through that maze, while providing direction, guidance and support. In Canada, the Canadian Celiac Association (CCA) is available to do just that. Founded in 1972, the CCA is a volunteer-based, charitable organization that serves people with celiac disease and dermatitis herpetiformis through 28 chapters and 30 satellite groups across the country.

For about $65, a one year CCA membership will provide you with:
• A New Member's Kit with material about celiac disease and coping with the gluten-free diet
• A Pocket Dictionary listing: Acceptability of Food Ingredients for the Gluten-Free Diet
• A subscription to the CCA's national newsletter
• Membership to the chapter closest to where you live
• Although not posted on their website, the CCA also provides new members a copy of the book
"Celiac Disease for Dummies" - you will need to inquire

For more information about the Canadian Celiac Association, you can visit: www.Celiac.ca

Also founded in the 70's, the US Celiac Sprue Association (CSA) operates similarly to the CCA.
Both associations are leaders in their respective countries in terms of the work they do.

For about $35, a one year CSA membership will provide you with:
• A quarterly CSA newsletter
• Updates on research, legislative concerns, gluten-free product news and labeling
• Educational opportunities and local chapter meetings
• Membership discounts
• Accessibility to the members-only section of the CSA website for savings

For more information about the Celiac Sprue Association, you can visit: www.CSACeliacs.info

Wishing you health on your gluten-free beginning!

*Thank you to Elisabeth Hasselbeck's NoGii brand for recognizing GlutenFreeFind.com
and this post on Facebook on December 12, 2011.
*Thank you to multi-award-winning children’s author Tina Turbin and Miranda Jade Turbin for reviewing
GlutenFreeFind.com and publishing this post on their award winning site, GlutenFreeHelp.info on March 4, 2012.

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