The use of wheat protein (hydrolyzed wheat gluten) and pea protein (isolate) as a processing aid in wine making.These proteins are used in powder or aqueous (of relating or resembling water) form.
The use of these plant proteins is exempt from the premarket approval
requirements of the FDA because they have determined such use is
"generally recognized as safe" (GRAS) through scientific procedures.
REASON: To remove the harsh, bitter tannin material in wine by forming a insoluble protien-tannin complex which precipitates from wine
Protein "fining" treatment is applied to clarify wine and to reduce astringency. In this process, tannin natural to grapes and wine, which is responsible for astringency and haze in beverages including wine and beer, interact with "fining" proteins to form an insoluble complex which precipitates from wine.
I found the above information here.
If I understand this correctly they add the protein which draws all the tannin together for easy removal to "clarify" the wine?
So, the question is, are manufacturers labeling their products gluten free or not? This remains to be seen. If you read my article Gluten Free = less than 20ppm you will read the following... "The agency may reevaluate the 20 ppm standard as new
information becomes available. FDA plans to issue a proposed rule to address how
it will assess compliance with this final rule with respect to fermented or
hydrolyzed foods or ingredients, for which there are no scientifically valid
methods for detecting intact gluten proteins. Also, FDA intends to work with
USDA and TTB on the issue of gluten-free food labeling to harmonize requirements
for food products regulated by these agencies, where possible."
The final rule has not been ruled upon and Im not sure if and when that will happen. I thought wine was safe and gluten free, but after reading this I'm not so sure! I guess stay with the beverages that state "gluten free" on the label like Widers Pear Cider.
Till next time. Happy eating, learning and living! Gluten Free...
Showing posts with label Science. Show all posts
Showing posts with label Science. Show all posts
September 19, 2013
Posted by
Natural Flavorings... Gluten Free?
1 comments
According to the FDA the term "natural flavor"
or "natural flavoring" means the essential oil,
oleoresin, essence or extractive, protein hydrolysate, distillate, or any
product of roasting, heating or enzymolysis, which contains the flavoring
constituents derived from a spice, fruit or fruit juice, vegetable or vegetable
juice, edible yeast, herb, bark, bud, root, leaf or similar plant material,
meat, seafood, poultry, eggs, dairy products, or fermentation products thereof,
whose significant function in food is flavoring rather than nutritional. Natural
flavors include the natural essence or extractives obtained from plants listed
in 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the
substances listed in 172.510 of this chapter.
This is alot of crap to describe 1 ingredient! After several days researching each ingredient I didn't find anything on these lists that would be perceived as gluten, but if your still not convinced then be careful. Some folks say stay away from natural flavor as it contains gluten, but if the manufacturer is following the FDA rules natural flavor does not contain gluten. If you disagree, I would love to hear your feedback.
Happy eating, learning and living! Gluten Free...
| Sec. 182.10 Spices and other natural seasonings and flavorings. |
Spices and other natural seasonings and flavorings that are
generally recognized as safe for their intended use, within the meaning
of section 409 of the Act, are as follows:
|
| Sec. 182.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates). |
Essential oils, oleoresins (solvent-free), and natural extractives
(including distillates) that are generally recognized as safe for their
intended use, within the meaning of section 409 of the Act, are as
follows:
|
| Sec. 182.40 Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings. |
Natural extractives (solvent-free) used in conjunction with spices,
seasonings, and flavorings that are generally recognized as safe for
their intended use, within the meaning of section 409 of the Act, are as
follows:
|
| Sec. 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. |
Certain other spices, seasonings, essential oils, oleoresins, and
natural extracts that are generally recognized as safe for their
intended use, within the meaning of section 409 of the Act, are as
follows:
|
| Sec. 172.510 Natural flavoring substances and natural substances used in conjunction with flavors. |
| Natural flavoring substances and natural adjuvants may be safely
used in food in accordance with the following conditions. (a) They are used in the minimum quantity required to produce their intended physical or technical effect and in accordance with all the principles of good manufacturing practice. (b) In the appropriate forms (plant parts, fluid and solid extracts, concentrates, absolutes, oils, gums, balsams, resins, oleoresins, waxes, and distillates) they consist of one or more of the following, used alone or in combination with flavoring substances and adjuvants generally recognized as safe in food, previously sanctioned for such use, or regulated in any section of this part.
|
This is alot of crap to describe 1 ingredient! After several days researching each ingredient I didn't find anything on these lists that would be perceived as gluten, but if your still not convinced then be careful. Some folks say stay away from natural flavor as it contains gluten, but if the manufacturer is following the FDA rules natural flavor does not contain gluten. If you disagree, I would love to hear your feedback.
Happy eating, learning and living! Gluten Free...
September 18, 2013
Gluten Free = less than 20ppm
0
comments
According to the FDA if a product is labeled Gluten Free it can potentially contain
20ppm or less per serving of gluten. So you know that entire bag of potato chips
you just ate which states it has 3 servings in it? Ya that one, right? You just
potentially ate 60ppm of gluten just then. This 20ppm is per serving, not per
bag. Makes you think differently about eating a bag of chips or anything else
with more than one serving. Imagine that tiny bag of pretzels that says there
are 3 small pretzels to a serving and you just ate the whole bag with 30 small
pretzels... 100ppm of gluten... AHHHHHHHHHHHHHHHHHHH!
I found this useful information below on some site (I don't remember. I think I did a Google search to find it). Click here to see the original document, otherwise you can read below.
FDA RELEASES FINAL RULE ON “GLUTEN-FREE” LABELING OF FOODS
On August 2, 2013, FDA released a long-awaited final rule explaining when a company may voluntarily label a food “gluten-free.”1 FDA promulgated the final rule pursuant to the Food Allergen Labeling and Consumer Protection Act of 2004’s (FALCPA’s) directive that FDA define and permit the use of the term “gluten-free” on food labels. The agency issued a proposed rule in January 2007 and subsequently reopened the comment period in August 2011. The final rule contains many of the same provisions as the proposed rule, but with a few notable distinctions, detailed below.
The final rule is intended to benefit the approximately 3 million Americans with celiac disease, an autoimmune disorder of the small intestine for which the only treatment is adherence to a gluten-free diet. It establishes a national, uniform standard for the use of “gluten-free” claims in food labeling. If manufacturers choose to make “gluten-free” labeling claims, they must comply with the requirements of the final rule beginning August 5, 2014, although FDA anticipates that manufacturers may choose to follow the requirements as soon as possible.
REQUIREMENTS FOR “GLUTEN-FREECLAIMS
The final rule defines the term “gluten” to mean “the proteins that naturally occur in a gluten-containing grain and that may cause adverse health effects in persons with celiac disease (e.g., prolamins and glutelins).”
The term “gluten-containing grain” is defined as 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), and any crossbred hybrid of these grains.
Under the final rule, a “gluten-free” food labeling claim can be made only if both of the following requirements are met:
1. The food is either (a) inherently free of gluten; or (b) does not contain any of the following ingredients:
KEY ASPECTS OF THE FINAL RULE
There are three synonyms for “gluten-free”: FDA considers the labeling claims “no gluten,” “free of gluten,” and “without gluten” to be equivalent to a “gluten-free” claim. A food that bears any of these claims must also meet the final rule’s requirements.
The rule retains the proposed less than 20 ppm gluten standard: The proposed rule set forth a less than 20 ppm gluten standard for “gluten-free” labeling claims because, as FDA explained, available gluten detection methods could only reliably and consistently detect gluten at 20 ppm or above. FDA subsequently conducted a gluten safety assessment and concluded that the estimated level of concern for individuals with celiac disease ranges from 0.01 to 0.06 ppm gluten, but that these numbers represent “a conservative, highly uncertain estimation of risk.” Currently available analytical methods, the ease of enforcement, and the fact that “lowering the gluten level below 20 ppm [would] make it far more difficult for manufacturers to make food products that could be labeled as ‘gluten-free’” influenced FDA’s decision to adopt a less than 20 ppm gluten standard in the final rule.
Oats are not considered to be a “gluten-containing grain”: As in the proposed rule, the final rule does not include oats in the definition of a “gluten-containing grain.” Thus, oats can be used as an ingredient in a food labeled as “gluten-free,” so long as the oats contain less than 20 ppm gluten. In the preamble, FDA explains that the commingling of oats with gluten-containing grains is preventable and that “for most individuals with celiac disease, oats can add whole grain options, nutrient enrichment, and dietary variety.” Even so, to help individuals with celiac disease who cannot tolerate oats, FDA encourages “manufacturers of foods labeled ‘gluten-free’ that use an oat-derived ingredient where the word ‘oat’ does not appear in the ingredient list . . . to indicate in their labeling that an oat-derived ingredient is present.”
Claims are not allowed for food that has less than 20 ppm gluten but contains a “gluten-containing grain”: Consistent with the proposed rule, the final rule does not allow a “gluten-free” claim on food made with small amounts of a gluten-containing grain or ingredients derived from such grains that were not processed to remove gluten, even if the food product itself contains less than 20 ppm gluten. This requirement “helps ensure that the finished product has the lowest amount of gluten that is reasonably possible.”
There are no format requirements: The final rule does not impose requirements related to format, the use of symbols, or the use of third-party certification logos for “gluten-free” claims. Manufacturers may choose where to place a “gluten-free” claim on a food label, provided that all applicable legal requirements are met. Manufacturers also may use a third-party certification logo to indicate that a product is free of gluten, provided that its use is truthful and not misleading.
The rule applies only to FDA-regulated foods: The final rule applies to all FDA-regulated foods, including dietary supplements and imported foods. It does not apply to drugs or cosmetics, or to foods regulated by the U.S. Department of Agriculture (USDA) (meat, poultry, and egg products) or by the Alcohol and Tobacco Tax and Trade Bureau (TTB) (alcoholic beverages).
SIGNIFICANT CHANGES FROM THE PROPOSED RULE
Additional language is required on foods containing wheat: In the preamble, FDA agreed with several comments that noted that consumers would receive a confusing message if foods bear a “gluten-free” claim and also contain wheat as an ingredient. The final rule addresses this concern by requiring foods that bear a “gluten-free” claim and also include wheat as an ingredient to add after the term “wheat” an asterisk linked to this nearby statement: “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.”
No qualifying language is required for claims on inherently gluten-free foods: The proposed rule provided that foods that do not inherently contain gluten that bear a “gluten-free” claim must state that all foods of the same type are inherently gluten-free (e.g., “all milk is gluten-free”). Many comments noted that the proposed qualifying language would cause consumer confusion, as not all versions of a product may be gluten-free. FDA agreed and concluded that a “gluten-free” claim on a food that is inherently gluten-free, without qualifying language, is not misleading.
Analytical testing is not necessarily required: In the preamble, FDA clarifies that the final rule does not require manufacturers to conduct analytical testing to determine that their products bearing “gluten-free” claims contain less than 20 ppm. Manufacturers may develop their own methods that best suit their particular needs to determine the gluten content of their products. For instance, manufacturers may use quality control tools, such as requesting certificates of gluten analysis from ingredient suppliers.
The rule preempts state law: A state may not establish a requirement that is different from the rule’s requirements for the use of a “gluten-free” claim. The rule is not intended to preempt other state requirements with respect to statements about gluten, such as information about how the food was processed.
FUTURE ACTION
The agency may reevaluate the 20 ppm standard as new information becomes available. FDA plans to issue a proposed rule to address how it will assess compliance with this final rule with respect to fermented or hydrolyzed foods or ingredients, for which there are no scientifically valid methods for detecting intact gluten proteins. Also, FDA intends to work with USDA and TTB on the issue of gluten-free food labeling to harmonize requirements for food products regulated by these agencies, where possible.
LEGAL RISK MANAGEMENT ISSUES
Failure of a product labeled “gluten-free” to comply with the new gluten-free standard would cause the product to be deemed misbranded. FDA intends to enforce the gluten-free standard through firm inspections, examination of imports, label reviews, and analytical testing of food samples. This labeling standard likely will be cited as the standard by which “gluten-free” claims by restaurants should be evaluated. In addition, this rule could have regulatory compliance and product liability implications for promotional claims made not only in labeling, but for advertising and promotions more generally under both the Federal Trade Commission Act and state consumer protection statutes.
Happy eating, learning and living! Gluten Free... (after this... my goodness! More like be careful eating, learning and living Gluten Free)
I found this useful information below on some site (I don't remember. I think I did a Google search to find it). Click here to see the original document, otherwise you can read below.
FDA RELEASES FINAL RULE ON “GLUTEN-FREE” LABELING OF FOODS
On August 2, 2013, FDA released a long-awaited final rule explaining when a company may voluntarily label a food “gluten-free.”1 FDA promulgated the final rule pursuant to the Food Allergen Labeling and Consumer Protection Act of 2004’s (FALCPA’s) directive that FDA define and permit the use of the term “gluten-free” on food labels. The agency issued a proposed rule in January 2007 and subsequently reopened the comment period in August 2011. The final rule contains many of the same provisions as the proposed rule, but with a few notable distinctions, detailed below.
The final rule is intended to benefit the approximately 3 million Americans with celiac disease, an autoimmune disorder of the small intestine for which the only treatment is adherence to a gluten-free diet. It establishes a national, uniform standard for the use of “gluten-free” claims in food labeling. If manufacturers choose to make “gluten-free” labeling claims, they must comply with the requirements of the final rule beginning August 5, 2014, although FDA anticipates that manufacturers may choose to follow the requirements as soon as possible.
REQUIREMENTS FOR “GLUTEN-FREECLAIMS
The final rule defines the term “gluten” to mean “the proteins that naturally occur in a gluten-containing grain and that may cause adverse health effects in persons with celiac disease (e.g., prolamins and glutelins).”
The term “gluten-containing grain” is defined as 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), and any crossbred hybrid of these grains.
Under the final rule, a “gluten-free” food labeling claim can be made only if both of the following requirements are met:
1. The food is either (a) inherently free of gluten; or (b) does not contain any of the following ingredients:
- An ingredient that is a gluten-containing grain. (Examples include wheat, barley, rye, spelt wheat, and triticale.)
- An ingredient that is derived from a gluten-containing grain and has not been processed to remove gluten. (Examples include wheat flour, semolina, and farina.)
- An ingredient that is derived from a gluten-containing grain and has been processed to remove gluten, if the use of that ingredient results in 20 parts per million (ppm) or more gluten in the food. (Examples include wheat starch and modified food starch.)
KEY ASPECTS OF THE FINAL RULE
There are three synonyms for “gluten-free”: FDA considers the labeling claims “no gluten,” “free of gluten,” and “without gluten” to be equivalent to a “gluten-free” claim. A food that bears any of these claims must also meet the final rule’s requirements.
The rule retains the proposed less than 20 ppm gluten standard: The proposed rule set forth a less than 20 ppm gluten standard for “gluten-free” labeling claims because, as FDA explained, available gluten detection methods could only reliably and consistently detect gluten at 20 ppm or above. FDA subsequently conducted a gluten safety assessment and concluded that the estimated level of concern for individuals with celiac disease ranges from 0.01 to 0.06 ppm gluten, but that these numbers represent “a conservative, highly uncertain estimation of risk.” Currently available analytical methods, the ease of enforcement, and the fact that “lowering the gluten level below 20 ppm [would] make it far more difficult for manufacturers to make food products that could be labeled as ‘gluten-free’” influenced FDA’s decision to adopt a less than 20 ppm gluten standard in the final rule.
Oats are not considered to be a “gluten-containing grain”: As in the proposed rule, the final rule does not include oats in the definition of a “gluten-containing grain.” Thus, oats can be used as an ingredient in a food labeled as “gluten-free,” so long as the oats contain less than 20 ppm gluten. In the preamble, FDA explains that the commingling of oats with gluten-containing grains is preventable and that “for most individuals with celiac disease, oats can add whole grain options, nutrient enrichment, and dietary variety.” Even so, to help individuals with celiac disease who cannot tolerate oats, FDA encourages “manufacturers of foods labeled ‘gluten-free’ that use an oat-derived ingredient where the word ‘oat’ does not appear in the ingredient list . . . to indicate in their labeling that an oat-derived ingredient is present.”
Claims are not allowed for food that has less than 20 ppm gluten but contains a “gluten-containing grain”: Consistent with the proposed rule, the final rule does not allow a “gluten-free” claim on food made with small amounts of a gluten-containing grain or ingredients derived from such grains that were not processed to remove gluten, even if the food product itself contains less than 20 ppm gluten. This requirement “helps ensure that the finished product has the lowest amount of gluten that is reasonably possible.”
There are no format requirements: The final rule does not impose requirements related to format, the use of symbols, or the use of third-party certification logos for “gluten-free” claims. Manufacturers may choose where to place a “gluten-free” claim on a food label, provided that all applicable legal requirements are met. Manufacturers also may use a third-party certification logo to indicate that a product is free of gluten, provided that its use is truthful and not misleading.
The rule applies only to FDA-regulated foods: The final rule applies to all FDA-regulated foods, including dietary supplements and imported foods. It does not apply to drugs or cosmetics, or to foods regulated by the U.S. Department of Agriculture (USDA) (meat, poultry, and egg products) or by the Alcohol and Tobacco Tax and Trade Bureau (TTB) (alcoholic beverages).
SIGNIFICANT CHANGES FROM THE PROPOSED RULE
Additional language is required on foods containing wheat: In the preamble, FDA agreed with several comments that noted that consumers would receive a confusing message if foods bear a “gluten-free” claim and also contain wheat as an ingredient. The final rule addresses this concern by requiring foods that bear a “gluten-free” claim and also include wheat as an ingredient to add after the term “wheat” an asterisk linked to this nearby statement: “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.”
No qualifying language is required for claims on inherently gluten-free foods: The proposed rule provided that foods that do not inherently contain gluten that bear a “gluten-free” claim must state that all foods of the same type are inherently gluten-free (e.g., “all milk is gluten-free”). Many comments noted that the proposed qualifying language would cause consumer confusion, as not all versions of a product may be gluten-free. FDA agreed and concluded that a “gluten-free” claim on a food that is inherently gluten-free, without qualifying language, is not misleading.
Analytical testing is not necessarily required: In the preamble, FDA clarifies that the final rule does not require manufacturers to conduct analytical testing to determine that their products bearing “gluten-free” claims contain less than 20 ppm. Manufacturers may develop their own methods that best suit their particular needs to determine the gluten content of their products. For instance, manufacturers may use quality control tools, such as requesting certificates of gluten analysis from ingredient suppliers.
The rule preempts state law: A state may not establish a requirement that is different from the rule’s requirements for the use of a “gluten-free” claim. The rule is not intended to preempt other state requirements with respect to statements about gluten, such as information about how the food was processed.
FUTURE ACTION
The agency may reevaluate the 20 ppm standard as new information becomes available. FDA plans to issue a proposed rule to address how it will assess compliance with this final rule with respect to fermented or hydrolyzed foods or ingredients, for which there are no scientifically valid methods for detecting intact gluten proteins. Also, FDA intends to work with USDA and TTB on the issue of gluten-free food labeling to harmonize requirements for food products regulated by these agencies, where possible.
LEGAL RISK MANAGEMENT ISSUES
Failure of a product labeled “gluten-free” to comply with the new gluten-free standard would cause the product to be deemed misbranded. FDA intends to enforce the gluten-free standard through firm inspections, examination of imports, label reviews, and analytical testing of food samples. This labeling standard likely will be cited as the standard by which “gluten-free” claims by restaurants should be evaluated. In addition, this rule could have regulatory compliance and product liability implications for promotional claims made not only in labeling, but for advertising and promotions more generally under both the Federal Trade Commission Act and state consumer protection statutes.
Happy eating, learning and living! Gluten Free... (after this... my goodness! More like be careful eating, learning and living Gluten Free)
April 30, 2009
Just Found Out You Have Celiac Disease?
0
comments
You just found out, what next right? Well, I hate to say its not over, your education begins now. Theres so much to learn and remember it can cause depression and a headache. I suggest you pause right here, go cook some chicken (season it with Lawry's, it's gluten free), make a fresh salad with tomatoes and cucumbers, make some white or brown rice (eat plain) and have a glass of ice water. After you've fed yourself resume. This isn't going anywhere! Take a deep breath, say you can do this (out loud), go eat and come back to the next paragraph.
When I was diagnosed (I had an endoscopy with a biopsy) the first thing to hit was depression. My world had just turned upside down. I'm part Asian and Italian and they are by far my favorite foods. Anyways, luckily you've been diagnosed now instead of later. NOW you can get started with healing your small intestine. NOW there are so many more alternatives than there were back in 2008.
I was most curious about Celiac Disease and want to know more about the scientific aspect of the disease. It was interesting to me. You can click here to get some scientific info. What I learned was
that I have the DQ2 and DQ8 genes. I thought it was my dad (Italian) who I may have inherited the disease from, but I'm part Chinese or Asian Pacific Islander from my mom's side which is where the DQ8 gene was originated... hmmm...
I found this article and thought it was extremely helpful. Click here if you want to read the article where I found it. If not read below.
Complications You May Experience In Your First Few Months by Jane Anderson
It doesn't matter how much healthy food you were eating prior to your diagnosis — when you have untreated celiac disease, your body simply can't absorb the nutrients in much of that food. Therefore, you may suffer from malnutrition and deficiencies, especially in a few key vitamins and minerals, including iron, vitamin D, calcium, folate and vitamin B-12.
Since your body should begin absorbing nutrients again once you start the gluten-free diet, you may resolve some of these deficiencies on your own. However, you also may want to talk to your doctor about taking supplements to bring your levels up more quickly — just make sure you use only gluten-free vitamins.
Good Luck! You'll be feeling much better soon. Cheers!
When I was diagnosed (I had an endoscopy with a biopsy) the first thing to hit was depression. My world had just turned upside down. I'm part Asian and Italian and they are by far my favorite foods. Anyways, luckily you've been diagnosed now instead of later. NOW you can get started with healing your small intestine. NOW there are so many more alternatives than there were back in 2008.
I was most curious about Celiac Disease and want to know more about the scientific aspect of the disease. It was interesting to me. You can click here to get some scientific info. What I learned was
that I have the DQ2 and DQ8 genes. I thought it was my dad (Italian) who I may have inherited the disease from, but I'm part Chinese or Asian Pacific Islander from my mom's side which is where the DQ8 gene was originated... hmmm...
I found this article and thought it was extremely helpful. Click here if you want to read the article where I found it. If not read below.
Complications You May Experience In Your First Few Months by Jane Anderson
If you've just been diagnosed with celiac disease, you've certainly got your hands full learning the gluten-free diet. But you may not realize that you may have some additional medical worries that are common to newly diagnosed celiacs.
Here's a list of potential medical problems you may need to watch for and potentially treat. In addition, I recommend you peruse this list of questions to ask your doctor after your celiac disease diagnosis to get more information on your future medical needs.
1. You May Have MalnutritionHere's a list of potential medical problems you may need to watch for and potentially treat. In addition, I recommend you peruse this list of questions to ask your doctor after your celiac disease diagnosis to get more information on your future medical needs.
It doesn't matter how much healthy food you were eating prior to your diagnosis — when you have untreated celiac disease, your body simply can't absorb the nutrients in much of that food. Therefore, you may suffer from malnutrition and deficiencies, especially in a few key vitamins and minerals, including iron, vitamin D, calcium, folate and vitamin B-12.
Since your body should begin absorbing nutrients again once you start the gluten-free diet, you may resolve some of these deficiencies on your own. However, you also may want to talk to your doctor about taking supplements to bring your levels up more quickly — just make sure you use only gluten-free vitamins.
2. You May Be At Risk for More Autoimmune Diseases
You probably know that celiac disease is autoimmune in nature — that means it's a condition in which your own immune system, in the form of your own white blood cells, attacks your own tissue... in this case, the lining of your small intestine.
A few medical studies indicate that people with untreated celiac disease risk developing additional autoimmune conditions. The autoimmune conditions most closely associated with celiac include autoimmune thyroid disease, psoriasis, Sjögren's syndrome and rheumatoid arthritis, although others also may be related.
Research indicates that keeping to a strict gluten-free diet following your diagnosis may help reduce your risk of developing an additional autoimmune disease. In addition, some people find that adopting a gluten-free diet helps their already-diagnosed autoimmune conditions — for example, if you have chronic psoriasis, you may discover that it clears up or at least improves when you go gluten-free.
You probably know that celiac disease is autoimmune in nature — that means it's a condition in which your own immune system, in the form of your own white blood cells, attacks your own tissue... in this case, the lining of your small intestine.
A few medical studies indicate that people with untreated celiac disease risk developing additional autoimmune conditions. The autoimmune conditions most closely associated with celiac include autoimmune thyroid disease, psoriasis, Sjögren's syndrome and rheumatoid arthritis, although others also may be related.
Research indicates that keeping to a strict gluten-free diet following your diagnosis may help reduce your risk of developing an additional autoimmune disease. In addition, some people find that adopting a gluten-free diet helps their already-diagnosed autoimmune conditions — for example, if you have chronic psoriasis, you may discover that it clears up or at least improves when you go gluten-free.
3. You May Suffer from Reproductive Problems
Many people with untreated celiac disease — both men and women — suffer from infertility. However, there's good news if you're one of these people — infertility seems to reverse, at least in some cases, after you follow the gluten-free diet for awhile.
It's also pretty common for undiagnosed celiac women to have painful menstrual periods or to suffer from endometriosis (see my article on celiac disease and pelvic pain for more information). Again, in many cases, these symptoms improve or clear up completely on the gluten-free diet.
Finally, did you know that celiac disease can impact your sexuality? Well, it can... and research shows that sticking to your diet may help improve your sex life.
Many people with untreated celiac disease — both men and women — suffer from infertility. However, there's good news if you're one of these people — infertility seems to reverse, at least in some cases, after you follow the gluten-free diet for awhile.
It's also pretty common for undiagnosed celiac women to have painful menstrual periods or to suffer from endometriosis (see my article on celiac disease and pelvic pain for more information). Again, in many cases, these symptoms improve or clear up completely on the gluten-free diet.
Finally, did you know that celiac disease can impact your sexuality? Well, it can... and research shows that sticking to your diet may help improve your sex life.
4. You May Have Elevated Liver Enzymes
It's not at all unusual for a newly diagnosed celiac disease patient to be told she has elevated liver enzymes. However, in most cases, these elevated enzymes — which usually are discovered as part of routine blood work — don't indicate a serious problem with your liver. They should revert to normal once you've been gluten-free for a while.
A few celiacs have more serious liver diseases, including non-alcoholic fatty liver disease and autoimmune hepatitis. Although research is scanty, there's some evidence that — guess what? — going gluten-free and sticking to the diet can halt or even reverse these serious liver conditions.
It's not at all unusual for a newly diagnosed celiac disease patient to be told she has elevated liver enzymes. However, in most cases, these elevated enzymes — which usually are discovered as part of routine blood work — don't indicate a serious problem with your liver. They should revert to normal once you've been gluten-free for a while.
A few celiacs have more serious liver diseases, including non-alcoholic fatty liver disease and autoimmune hepatitis. Although research is scanty, there's some evidence that — guess what? — going gluten-free and sticking to the diet can halt or even reverse these serious liver conditions.
5. You May Feel Depressed
People with celiac disease suffer from symptoms of depression at a much higher rate than the general population. It's not entirely clear why, although it's possible the culprit could be intestinal malabsorption that leads to deficiencies in key nutrients in your neurological system.
Many people find their mood improves dramatically as soon as they adopt the gluten-free diet. However, studies show that you need to follow the diet strictly in order to keep your mood up, and it's not uncommon for diagnosed celiacs — even those who have been on the diet for a long time — to suffer from recurrent depression when they get glutened. If you find after some time on the diet that this happens to you, it may help you to look for places where gluten cross-contamination may be sneaking in.
People with celiac disease suffer from symptoms of depression at a much higher rate than the general population. It's not entirely clear why, although it's possible the culprit could be intestinal malabsorption that leads to deficiencies in key nutrients in your neurological system.
Many people find their mood improves dramatically as soon as they adopt the gluten-free diet. However, studies show that you need to follow the diet strictly in order to keep your mood up, and it's not uncommon for diagnosed celiacs — even those who have been on the diet for a long time — to suffer from recurrent depression when they get glutened. If you find after some time on the diet that this happens to you, it may help you to look for places where gluten cross-contamination may be sneaking in.
6. You May Have (Temporary) Lactose Intolerance
Lactose intolerance is extremely common in people who have just been diagnosed with celiac disease. That's because the tips of our villi — those tiny, finger-like projections in our small intestines — digest lactose, or milk sugar. Those villi tips are the first things to erode away as celiac disease destroys our intestinal linings.
In fact, many of us knew we were lactose intolerant long before we were diagnosed with celiac disease; lactose intolerance frequently represents an early sign of celiac disease.
There's good news, though: it's possible — even likely — that your tolerance of lactose will return once your intestinal lining starts to heal on the gluten-free diet. That doesn't mean you should run out and buy a gallon of milk to drink right away; instead, try to take it slowly and experiment with small amounts of lactose in your diet to see how much you can tolerate.
Lactose intolerance is extremely common in people who have just been diagnosed with celiac disease. That's because the tips of our villi — those tiny, finger-like projections in our small intestines — digest lactose, or milk sugar. Those villi tips are the first things to erode away as celiac disease destroys our intestinal linings.
In fact, many of us knew we were lactose intolerant long before we were diagnosed with celiac disease; lactose intolerance frequently represents an early sign of celiac disease.
There's good news, though: it's possible — even likely — that your tolerance of lactose will return once your intestinal lining starts to heal on the gluten-free diet. That doesn't mean you should run out and buy a gallon of milk to drink right away; instead, try to take it slowly and experiment with small amounts of lactose in your diet to see how much you can tolerate.
7. You Almost Certainly Don't Have Cancer
Cancer is a frightening specter, and it's one that can come to mind easily when you're ill and don't know what's wrong. Once you're diagnosed with celiac disease, you'll hear that having untreated celiac disease raises the risk of certain cancers, most notably lymphoma but also other types of cancer... and many new celiacs fear developing these cancers.
Still, the risk of cancer in people with celiac disease actually is really small (even though it's greater than the risk of the general population). In addition, once you've been following the gluten-free diet for five years, your risk reverts to that of the general population, meaning you're no more or less likely to be diagnosed with cancer as anyone else.
However, if you cheat on the gluten-free diet, your risk of cancer stays higher, as does your risk of all the other potential health problems I've mentioned. Therefore, if there's one bit of advice I'd like to give you as a new celiac, it's: Please Don't Cheat. Cheating can really wreck your health.
Cancer is a frightening specter, and it's one that can come to mind easily when you're ill and don't know what's wrong. Once you're diagnosed with celiac disease, you'll hear that having untreated celiac disease raises the risk of certain cancers, most notably lymphoma but also other types of cancer... and many new celiacs fear developing these cancers.
Still, the risk of cancer in people with celiac disease actually is really small (even though it's greater than the risk of the general population). In addition, once you've been following the gluten-free diet for five years, your risk reverts to that of the general population, meaning you're no more or less likely to be diagnosed with cancer as anyone else.
However, if you cheat on the gluten-free diet, your risk of cancer stays higher, as does your risk of all the other potential health problems I've mentioned. Therefore, if there's one bit of advice I'd like to give you as a new celiac, it's: Please Don't Cheat. Cheating can really wreck your health.
Good Luck! You'll be feeling much better soon. Cheers!
Subscribe to:
Posts (Atom)
