Celiac Disease

It is estimated that 1 out of 133 Americans suffer from Celiac Disease (CD). CD is a autoimmune intestinal disorder, found in individuals who are genetically susceptible. Damage to the mucosal surface of the small intestine is caused by an immunologically toxic reaction to the ingestion of gluten and interferes with the absorption of nutrients. CD is unique in that a specific food component, gluten, has been identified as the trigger.  Gluten is the protien in grains, gluten gives breads and other baked goods its structure. These proteins are found in all forms of wheat (including durum, semolina, spelt, kamut, einkorn, and faro), and related grains, rye, barley, and triticale. These items must be eliminated from ones diet. Unfortunately many other prepared foods contain such ingredients. Even the smallest amount of gluten must go for diagnosed people.

So what do restaurants do?

If you read labels things like crab cakes, beef stock mixes, soy sauce and even blue cheese contains gluten. Even balsamic vinegar can use a barley fermenter in the process. And of course the obvious things like muffins, pancakes, bread, cookies, cakes, white tortillas and beer are pure gluten.

Not many restaurants go against the grain. There are many websites that list such restaurants as a resource. Because of the possible cross contamination of wheat and other suspect grains it even furthers the challenge in the restaurants. Remember even the smallest amount will affect a person with Celiac Disease. For any restaurant or bakery there must be complete dedication to production of glute-free products. More and more bakeries are jumping on board of this customer base. A gluten-free bakery now exist in Orange County and a hot dog eatery in Poughkeepsie also offers gluten-free menu choices.

What about grocery stores? Many food brands now offer gluten-free lines. Bob's Redmill, just one of many, has a great brownie and cookie mix. Health food stores now have gluten-free flour (made from corn, potato, tapioca, garbanzo and fava flours). Just substitute this flour in your cookie, pancake and cake recipes.

I have found at Aroma Thyme that more and more customers are finding out that they have Celiac Disease. Many nutritionists say that wheat and gluten are a common food sensitivity. If you think about it, there are not many days that we do not consume this gluten. So the theory is that our body starts to react over time in a negative way. Even if we do not have Celiac Disease, gluten may cause headaches, mood swings, fatigue and slower metabolism.

So even if you do not have Celiac Disease, avoiding gluten could make a difference. You may also want to rotate grains in your diet. So eat wheat once every four days, and follow that with rye, barley and other grains. This will give your body a restaurant