New Celiac Disease Study Raises Funds For GIG-from Celiac Chicks
Volunteers are needed for a University of North Carolina at Greensboro Study on health-related quality of life, cognitive performance and Celiac Disease.
We need adults, with Celiac Disease, ages 20 and 75, to volunteer to complete questionnaires, cognitive tests, and fitness tests. Testing will take approximately 2 hours.
Ideally, you would have to be able to travel to North Carolina (Greensboro, Winston-Salem, Chapel Hill, Durham, Raleigh, Charlotte, Boone, or Ashville), Pennsylvania (Philadelphia, Montgomery, or Bucks County) or Naples, Florida. If there is enough interest in another United States city, then I would consider traveling there.
You will receive information regarding your aerobic fitness and a small donation will be made to the Gluten Intolerance Group in your name.
For more information, email or call Lisa A. Barella at lisabarella@hotmail.com
or (336) 253-5539.
Showing posts with label celiac disease info. Show all posts
Showing posts with label celiac disease info. Show all posts
Friday, February 22, 2008
Monday, February 18, 2008
Neurological Problems & Celiac Disease
Recently a friend sent me an article about celiac diesese by a doctor in Colorado. His name is Dr. Scot Lewey and I believe he and his wife, has celiac disease. He has a site great site! http://www.fooddoc.com/.
Many of the non- gastroinstential symptoms I have been expercineing have been explained in this article and I thought it was important to share it with you. ~Lori
http://ezinearticles.com/?Brain-And-Neurological-Problems-Affect-Almost-Half-Of-Celiacs-Even-With-A-Gluten-Free-Diet&id=904155
Many of the non- gastroinstential symptoms I have been expercineing have been explained in this article and I thought it was important to share it with you. ~Lori
http://ezinearticles.com/?Brain-And-Neurological-Problems-Affect-Almost-Half-Of-Celiacs-Even-With-A-Gluten-Free-Diet&id=904155
Sunday, February 10, 2008
U of C --Celiac Disease Newsletter
The Winter 2008 edition of Impact, The University of Chicago's quarterly newsletter is now available at:http://www.celiacdisease.net/newsletter
This issue features an article on celiac disease and infertility by Dr. Stefano Guandalini.
This issue features an article on celiac disease and infertility by Dr. Stefano Guandalini.
Saturday, September 8, 2007
Introduction to Celiac Disease
What is celiac disease?
Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. To put it simply, the body is attacking itself! It is NOT an allergy to wheat!
Celiac disease is triggered by consumption of the protein called gluten, which is found in wheat, barley, rye and other grains like spelt, triticale and kamut.
When people with celiac disease eat foods containing gluten, their immune system responds by damaging the fingerlike villi of the small intestine. When the villi become damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment.
Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy.
Researchers have determined that celiac disease is a genetic condition, meaning that it is inherited. In some cases, celiac becomes active or is triggered by events such as surgery, pregnancy, childbirth, viral infection, or severe emotional stress.
Roughly one out of every 133 Americans has celiac disease, but 97% remain undiagnosed. This means that almost three million Americans have celiac disease and only about 100,000 know they have it.
Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease, and cancer.
There are a number of medical problems that are associated with undiagnosed celiac disease including cancer, osteoporosis, diabetes Type 1, thyroid problems and reproductive health issues.
What are the symptoms?
The symptoms of celiac disease vary amongst different people. Some patients develop symptoms as early in life, while others feel healthy far into adulthood.
Symptoms of celiac disease may or may not occur in the digestive system. For example, one person might have diarrhea and abdominal pain, while another person has irritability or depression. In fact, irritability is one of the most common symptoms in children.
Some of the most common symptoms of celiac disease include:
Bloating or Gas
Diarrhea
Constipation
Fatigue
Itchy Skin Rash
Tingling/Numbness
Pale Mouth Sores
Joint Pain
Delayed Growth
Poor Weight Gain
Thin Bones
Infertility
Headaches
Depression
Irritability
Discolored Teeth
Anemia, delayed growth, and weight loss are signs of malnutrition. Malnutrition is a serious problem for anyone, but particularly for children because they need adequate nutrition to develop properly. Failure to thrive during childhood development is a common indicator of celiac disease.
Some people with celiac disease may not have symptoms or what is called asymptomatic. The undamaged part of their small intestine is able to absorb enough nutrients to prevent symptoms. However, people without symptoms are still at risk for the complications of celiac disease.
How is celiac disease diagnosed?
Accurately diagnosing celiac disease can be quite difficult largely because the symptoms often mimic those of other diseases including irritable bowel syndrome, Chron's's disease, ulcerative colitis, diverticulosis, intestinal infections, chronic fatigue syndrome, and depression.
To gain a proper diagnosis of celiac disease, a physician will order the following blood tests:
Total IgA
IgA antitissue transglutaminase (tTG)
IgA antiendomysial antibody immunofluorescence (EMA) (It is important to continue eating a normal, gluten-containing diet before being tested for celiac.)
If the blood tests and symptoms indicate celiac, a physician may suggest a biopsy of the lining of the small intestine to confirm the diagnosis.
What is the treatment?
The only treatment for celiac disease is a lifelong gluten-free diet. A gluten-free diet means avoiding all foods that contain wheat (including spelt, triticale, and kamut), rye, and barley.
Despite these restrictions, people with celiac disease can eat a well-balanced diet with a variety of foods, including bread and pasta. For example, instead of wheat flour, people can use potato, rice, soy, or bean flour. Or, they can buy gluten-free bread, pasta, and other products from specialty food companies.
Safe gluten-free cooking substitutes:
Brown Rice Flour
Guar Gum
Potato Starch
Buckwheat
Quinoa
Aramanth
Almond Flour
Teff
Corn Flour
Tapioca Starch
Soy Flour
Xanthum Gum
Corn Starch
Potato Flour
Sweet Rice Flour
Lentil
The gluten-free diet is a lifetime requirement for people with celiac disease. Eating any gluten, no matter how small an amount, can damage the intestine. This is true for anyone with the disease, including people who do not have noticeable symptoms. DO NOT CHEAT!
Following a gluten-free diet may seem difficult at first, but, with a little creativity, anyone can make delicious gluten-free meals!
For example, plain meat, fish, rice, fruits, and vegetables do not contain gluten, so people with celiac disease can eat as much of these foods as they like. Places in the Chicagoland area that have the largest gluten free selections are Whole-Foods, Fruitful Yield, and Wild Oats. Other places, such as Meijer and Jewel have a small selection of gluten-free foods, but are getting bigger everyday. There are smaller stores in the Chicagoland area, but I haven't visisted them yet. There are also many online stores-just google gluten free foods.
Support groups are particularly helpful for newly diagnosed people and their families as they learn to adjust to a new way of life. I attend the Gluten Free Wikaduke group down in Plainfield, IL. See others in the Chicagoland area listed on the blog.
What Are The Complications of Celiac Disease?
Damage to the small intestine and the resulting problems with nutrient absorption put a person with celiac disease at risk for several diseases and health problems:
Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. To put it simply, the body is attacking itself! It is NOT an allergy to wheat!
Celiac disease is triggered by consumption of the protein called gluten, which is found in wheat, barley, rye and other grains like spelt, triticale and kamut.
When people with celiac disease eat foods containing gluten, their immune system responds by damaging the fingerlike villi of the small intestine. When the villi become damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment.
Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy.
Researchers have determined that celiac disease is a genetic condition, meaning that it is inherited. In some cases, celiac becomes active or is triggered by events such as surgery, pregnancy, childbirth, viral infection, or severe emotional stress.
Roughly one out of every 133 Americans has celiac disease, but 97% remain undiagnosed. This means that almost three million Americans have celiac disease and only about 100,000 know they have it.
Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease, and cancer.
There are a number of medical problems that are associated with undiagnosed celiac disease including cancer, osteoporosis, diabetes Type 1, thyroid problems and reproductive health issues.
What are the symptoms?
The symptoms of celiac disease vary amongst different people. Some patients develop symptoms as early in life, while others feel healthy far into adulthood.
Symptoms of celiac disease may or may not occur in the digestive system. For example, one person might have diarrhea and abdominal pain, while another person has irritability or depression. In fact, irritability is one of the most common symptoms in children.
Some of the most common symptoms of celiac disease include:
Bloating or Gas
Diarrhea
Constipation
Fatigue
Itchy Skin Rash
Tingling/Numbness
Pale Mouth Sores
Joint Pain
Delayed Growth
Poor Weight Gain
Thin Bones
Infertility
Headaches
Depression
Irritability
Discolored Teeth
Anemia, delayed growth, and weight loss are signs of malnutrition. Malnutrition is a serious problem for anyone, but particularly for children because they need adequate nutrition to develop properly. Failure to thrive during childhood development is a common indicator of celiac disease.
Some people with celiac disease may not have symptoms or what is called asymptomatic. The undamaged part of their small intestine is able to absorb enough nutrients to prevent symptoms. However, people without symptoms are still at risk for the complications of celiac disease.
How is celiac disease diagnosed?
Accurately diagnosing celiac disease can be quite difficult largely because the symptoms often mimic those of other diseases including irritable bowel syndrome, Chron's's disease, ulcerative colitis, diverticulosis, intestinal infections, chronic fatigue syndrome, and depression.
To gain a proper diagnosis of celiac disease, a physician will order the following blood tests:
Total IgA
IgA antitissue transglutaminase (tTG)
IgA antiendomysial antibody immunofluorescence (EMA) (It is important to continue eating a normal, gluten-containing diet before being tested for celiac.)
If the blood tests and symptoms indicate celiac, a physician may suggest a biopsy of the lining of the small intestine to confirm the diagnosis.
What is the treatment?
The only treatment for celiac disease is a lifelong gluten-free diet. A gluten-free diet means avoiding all foods that contain wheat (including spelt, triticale, and kamut), rye, and barley.
Despite these restrictions, people with celiac disease can eat a well-balanced diet with a variety of foods, including bread and pasta. For example, instead of wheat flour, people can use potato, rice, soy, or bean flour. Or, they can buy gluten-free bread, pasta, and other products from specialty food companies.
Safe gluten-free cooking substitutes:
Brown Rice Flour
Guar Gum
Potato Starch
Buckwheat
Quinoa
Aramanth
Almond Flour
Teff
Corn Flour
Tapioca Starch
Soy Flour
Xanthum Gum
Corn Starch
Potato Flour
Sweet Rice Flour
Lentil
The gluten-free diet is a lifetime requirement for people with celiac disease. Eating any gluten, no matter how small an amount, can damage the intestine. This is true for anyone with the disease, including people who do not have noticeable symptoms. DO NOT CHEAT!
Following a gluten-free diet may seem difficult at first, but, with a little creativity, anyone can make delicious gluten-free meals!
For example, plain meat, fish, rice, fruits, and vegetables do not contain gluten, so people with celiac disease can eat as much of these foods as they like. Places in the Chicagoland area that have the largest gluten free selections are Whole-Foods, Fruitful Yield, and Wild Oats. Other places, such as Meijer and Jewel have a small selection of gluten-free foods, but are getting bigger everyday. There are smaller stores in the Chicagoland area, but I haven't visisted them yet. There are also many online stores-just google gluten free foods.
Support groups are particularly helpful for newly diagnosed people and their families as they learn to adjust to a new way of life. I attend the Gluten Free Wikaduke group down in Plainfield, IL. See others in the Chicagoland area listed on the blog.
What Are The Complications of Celiac Disease?
Damage to the small intestine and the resulting problems with nutrient absorption put a person with celiac disease at risk for several diseases and health problems:
Lymphoma and adenocarcinoma are types of cancer that can develop in the intestine.
Osteoporosis is a condition in which the bones become weak, brittle, and prone to breaking. Poor calcium absorption is a contributing factor to osteoporosis.
Miscarriage and congenital malformation of the baby, such as neural tube defects, are risks for untreated pregnant women with celiac disease because of malabsorption of nutrients.
Short stature results when childhood celiac disease prevents nutrient absorption during the years when nutrition is critical to a child's normal growth and development. Children who are diagnosed and treated before their growth stops may have a catch-up period.
Seizures, or convulsions, result from inadequate absorption of folic acid. Lack of folic acid causes calcium deposits, called calcifications, to form in the brain, which in turn cause seizures.
My Story
My name is Lori and I have celiac sprue or celiac disease. I received the official diagnosis on January 5, 2007. Thank you Dr. Ali!
My journey began in 2001 when I was having a difficult time becoming pregnant. I thought it was because it was related to my age (I’m an older gal), but now I know differently. Infertility and miscarriages are related to untreated celiac disease. I was told that I would miscarry at week 5. And by week 8 things did not look good. But by week 11, everything seemed to be okay….At 36 weeks, I delivered my first and only child, a healthy baby boy.
I almost died after his birth. I started to hemorrhage. My placenta would not detach from my uterus and I lost over 40% of my blood. In order to save my life, the doctors needed to give me a life saving hysterectomy and blood transfusion. I was later told I had placenta accreta-( the doctors didn’t know this before I delivered). In retrospect, I believe this incidence was related to having undiagnosed/untreated celiac disease.
It took almost 4 1/2 years to get my celiac diagnosis. I was told by doctors I was depressed and they all wanted to give me antidepressants to feel better. I knew it was much more than that, so after going to two endocrinologists, a chiropractor, and long conversations with my OB/GYN, nobody seemed to know what was wrong with me.
Thank goodness for a weekend of overindulgences of gluten packed food - pizza and beer! I ended up in the emergency room with deliberating pain on my lower left side. I was given a CAT scan and some pain medication and was told to go home and make an appointment with a gastrointestinal doctor. That is how I met Dr. Ali (Edward Hospital in Naperville). He is probably the most caring and compassionate doctor I have ever met. As soon as I sat down in his office and told him my symptoms, he said that he was going to test me for celiac sprue. I said, “Celiac Who? What the hell is that?” Thank God he listened to me and correctly tested me for this disease.
After my blood work confirmed the antibodies, I had a biopsy done (gold standard for celiac diagnosis.) The first biopsy was negative. My small intestine were fine. So, I just went on the assumption that I was gluten intolerant. Well, what do you know! Two years later I was diagnosed as having full-blown celiac disease! The villi in my small intestines were completely destroyed!
Since January 5, 2007, I have concentrated on learning as much as I can about this disease. I have visited many websites, read books like Dr. Green’s -Celiac Disease-The Hidden Epidemic (a must for your library!) and consulted with a misinformed dietician. I actually shared information with the dietician to add to her celiac file!
My background in education will help me help you become educated and informed about celiac disease and living a gluten-free life.
My journey began in 2001 when I was having a difficult time becoming pregnant. I thought it was because it was related to my age (I’m an older gal), but now I know differently. Infertility and miscarriages are related to untreated celiac disease. I was told that I would miscarry at week 5. And by week 8 things did not look good. But by week 11, everything seemed to be okay….At 36 weeks, I delivered my first and only child, a healthy baby boy.
I almost died after his birth. I started to hemorrhage. My placenta would not detach from my uterus and I lost over 40% of my blood. In order to save my life, the doctors needed to give me a life saving hysterectomy and blood transfusion. I was later told I had placenta accreta-( the doctors didn’t know this before I delivered). In retrospect, I believe this incidence was related to having undiagnosed/untreated celiac disease.
It took almost 4 1/2 years to get my celiac diagnosis. I was told by doctors I was depressed and they all wanted to give me antidepressants to feel better. I knew it was much more than that, so after going to two endocrinologists, a chiropractor, and long conversations with my OB/GYN, nobody seemed to know what was wrong with me.
Thank goodness for a weekend of overindulgences of gluten packed food - pizza and beer! I ended up in the emergency room with deliberating pain on my lower left side. I was given a CAT scan and some pain medication and was told to go home and make an appointment with a gastrointestinal doctor. That is how I met Dr. Ali (Edward Hospital in Naperville). He is probably the most caring and compassionate doctor I have ever met. As soon as I sat down in his office and told him my symptoms, he said that he was going to test me for celiac sprue. I said, “Celiac Who? What the hell is that?” Thank God he listened to me and correctly tested me for this disease.
After my blood work confirmed the antibodies, I had a biopsy done (gold standard for celiac diagnosis.) The first biopsy was negative. My small intestine were fine. So, I just went on the assumption that I was gluten intolerant. Well, what do you know! Two years later I was diagnosed as having full-blown celiac disease! The villi in my small intestines were completely destroyed!
Since January 5, 2007, I have concentrated on learning as much as I can about this disease. I have visited many websites, read books like Dr. Green’s -Celiac Disease-The Hidden Epidemic (a must for your library!) and consulted with a misinformed dietician. I actually shared information with the dietician to add to her celiac file!
My background in education will help me help you become educated and informed about celiac disease and living a gluten-free life.
Subscribe to:
Posts (Atom)
