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Information About Gluten Sensitive Enteropathy (GSE)

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Somewhere in the ballpark of two million U.S. citizens have been diagnosed with Celiac Disease (or gluten-sensitive enteropathy, GSE), which is not an allergic condition, but an auto-immune response to the gluten protein found in wheat, rye, and barley, which are not labeled “gluten-free” on the grocery store shelves.

This results due to the absence of proper immunity to Gluten (2.18 million, based on a total population of 290,356,0285; or 1 out of 133 people, according to “A Summary of Celiac Disease and Gluten Intolerance,”). Moreover, an assortment of these allergic conditions indeed exists, though avoidance of gluten in all its forms has so far been the only practical treatment available.

Additionally, 30% of U.S. citizens carry the gene that is linked to celiac disease. Therefore, 30% of the population is at risk for developing Celiac Disease. Gluten is merely a common name for the proteins Gliadin and Glutenin, which comprise those found in barley, rye, and wheat. Along with starch, these are what make up these grass-related grains.

The abundance of gluten is quite astonishing, too. Four-firths of the protein composition in the wheat seed is that of gluten, which serves as an abundant source of organic protein around the world. Gluten is merely a name for proteins gliadin and glutenin. In addition, health food authorities and chemists alike obtain gluten to build the synthetic additives currently available and for purposes of research in order to create a far broader variety.

Rice and maize proteins, however, differ from wheat gluten. Though the proteins may be considered glutens, these proteins are deficient of all gliadin; the gliadin found in wheat gives reason to why wheat has such resiliency and adaptability. Accordingly, specific allergies will differ as a consequence.

Since the U.S. Food and Drug Administration (FDA) does not require standardized labels for foods in which gluten occurs naturally, the only caution for those who carry these allergies is avoidance; again, a lifetime gluten-free diet is the only treatment discovered thus far. So those allergic must rely upon the companies which disperse the gluten-free labels.

In mid-town Sacramento, CA, a gluten-free Specialty Store has opened on J street in Sacramento. This is just west of the 99 North / 80 East overpass. This store, the first-ever gluten-free Market in Northern California, opened on the weekend of July 12th & 13th, 2008.

Realize that, aside from those with Celiac Disease, many other sub-groups exist that benefit from a gluten-free diet; there are people who are allergic to gluten; some which are intolerant to gluten (statistically, 1 out of every 10 individuals in the United States); along with people with a sensitivity to gluten.  Many medical and psychological support groups advocate for gluten-free diets for those with Autism, Aspergers, Chronic Fatigue, Rheumatoid Arthritis, Inflammatory Disorders, and many gastric issues.

Recipe: Gluten-Free Sausage and Apple Stuffing

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

As we continue to get closer to the holidays, a number of great Thanksgiving and Christmas recipes are being released. For most Celiacs, the focus will be placed on finding a gluten-free stuffing (which is typically as easy as finding a good gluten-free bread to use with a traditional stuffing recipe).

If this sounds like you, here is a good-looking gluten-free recipe for a sausage and apple stuffing that you will likely enjoy! If you try it out, leave your feedback in the comments below!

Gluten-Free Sausage and Apple Stuffing Recipe

Stuffing Ingredients:

  • 1 pound mild bulk breakfast sausage (Jimmy Dean All Natural Regular Pork Sausage is gluten-free)
  • 4 tablespoons butter
  • 1 large yellow onion, finely diced
  • 2 Granny Smith apples, cored and chopped
  • 1 tablespoon poultry seasoning (check ingredients to make sure gluten-free)
  • 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh rosemary
  • 6 cups of fresh gluten-free bread, cut into 1/2 to 3/4-inch pieces (it tastes best if you remove the crusts before cutting)
  • 2 to 3 cups chicken stock, gluten-free
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper

Stuffing Directions:

  1. To prepare the gluten-free bread, spread the 6 cups of cut bread on a cookie sheet (or two) in a single layer and place in a 200-degree oven for about an hour. (Pieces should dry and be a little crispy)
  2. To prepare the stuffing, preheat the oven to 375 degrees.
  3. Sauté sausage in a large heavy skillet over medium-high heat until cooked through.
  4. Using a slotted spoon, drain the sausage and move it to a large bowl.
  5. Wipe most of the grease out of the pan with paper towels.
  6. Melt the butter in the same skillet over medium-high heat.
  7. Add onions, apples, and poultry seasoning to the skillet and sauté until the onions are soft, about 8 minutes.
  8. Mix in the drained cranberries, sage, and rosemary.
  9. Add the mixture to the sausage, then mix in the bread crumbs.
  10. Add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Stir carefully to avoid destroying the gluten-free bread crumbs.
  11. Season with salt and pepper.
  12. Spray a 9- by 13-inch rectangular casserole dish with gluten-free cooking spray, fill with stuffing, and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.
  13. Remove and serve immediately.

Recipe: White Bean Flour Bread

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

When switching to a gluten-free diet, probably the biggest adjustment for most Celiacs is finding a suitable bread (or resolving to avoid it for all eternity!). There are a large number of gluten-free bread options available out there, but few are any good.  That of course doesn’t mean you should quit looking!

I also enjoy reading about which breads other people enjoy. Whether it is homemade bread or a mix. Today I noticed a nice gluten-free recipe over at Mennonite Girls Can Cook which covers how to make a delicious White Bean Flour Bread. Here is the recipe they’ve shared:

Gluten-Free White Bean Flour Bread Recipe

Bread Ingredients:

  • 1 cup warm water
  • 3/4 cup milk
  • 3 large eggs
  • 3 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp. molasses
  • 2 rounded tsp. xanthan gum
  • 1 1/2 tsp. salt
  • 1 cup white bean flour
  • 1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)
  • 1/2 cup tapioca flour
  • 1/2 cup cornstarch
  • 1 tsp sugar
  • 1 pkg reg. yeast or 1 tbsp.
  • Optional: Add 1/2 cup of raw sunflower seeds

Bread Directions:

  1. In a heavy-duty mixer beat eggs slightly, then add other wet ingredients.
  2. Sift together dry ingredients and then add to the liquid, beating hard for about a minute. You should see the batter change and become smooth (while you are mixing the dough, you will smell the ‘bean’ flour… but this is the only time. When it is baking or you are eating it, it has a very ‘whole-wheat’ bread smell and taste!).
  3. Line the bottom of the pans with wax paper and lightly oil the pans (gluten-free baking tends to stick more than regular wheat flour).
  4. Place the pans in the oven with the oven light on….and cover the pans with a towel.
  5. Let rise for about an hour until loaves round over the top of the pan.
  6. Bake for 45 minutes at 350′ – or until tops are nicely browned – do not underbake.

Celiac Twice as Common in the Elderly

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

To anyone who says they are too old to have Celiac Disease, a recent study shows that is not the case. In fact, according to a recent report over at Celiac.com, it looks like Celiac Disease is twice as common in the elderly (2.5 times to be exact) than in the younger population!

It appears the study was inspired by the lack of research which has been done on the elderly to date.   Here is a small excerpt from their post:

This study shows that celiac disease is far more prevalent in elderly people than in the general population.  To better detect and treat celiac disease in elderly populations, the doctors are encouraging the use of active case finding using blood tests, since undetected celiac disease can lead to serious complications and even early death.

I find this interesting, but it makes sense. It generally takes a traumatic event before Celiac Disease symptoms begin, so many young people may not have it yet, while the elderly have probably had at least 1 traumatic event throughout their lives.

How Soon Can Celiac Disease Be Diagnosed?

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Celiac Disease, by definition, is a digestive condition triggered by the consumption of the protein gluten, which is found in bread, pasta, cookies, pizza crust, and many other foods containing wheat, barley, or rye. Once a person with celiac disease eats foods containing gluten, an immune reaction occurs in the small intestine, resulting in damage to the surface of the small intestine and an inability to absorb certain nutrients from food. Therefore, a person must be exposed to gluten before they can ever develop Celiac Disease.

Celiac Disease is often inherited; If someone in your immediate family has it, chances are 5 percent to 15 percent that you may as well. It can occur at any age, although problems don’t appear until gluten is introduced into the diet.  However, exposure to gluten may not trigger Celiac Disease. Often for unknown reasons, the disease emerges after some form of trauma: an infection, a physical injury, the stress of pregnancy, severe stress, or surgery.

Many people who experience some, all, or non of the symptoms of Celiac Disease do not necessarily have the disease, but rather are suffering from gluten intolerance. The key factor in having a diagnosis of Celiac Disease is specific damage to the small intestine.

Celiac Disease occurs when there is damage to the villi located in your small intestine.  Villi are tiny, hair-like projections resembling the deep pile of a plush carpet on a microscopic scale. Villi work to absorb vitamins, minerals, and other nutrients from the food you eat. In a person with Celiac Disease, gluten attack and destroy the villi.  Without villi, the inner surface of the small intestine becomes less like a plush carpet and more like a tile floor, and your body is unable to absorb the nutrients necessary for health and growth. Instead, nutrients such as fat, protein, vitamins, and minerals are eliminated from your stool. Eventually, decreased absorption of nutrients (malabsorption) can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver, and other organs of vital nourishment, which can lead to other illnesses. The decreased nutrient absorption that occurs in celiac disease is especially serious in children, who need proper nutrition to develop and grow.

People with celiac disease carry higher than normal levels of certain antibodies (anti-gliadin, anti-endomysium, and anti-tissue transglutaminase).  In people with celiac disease, their immune systems may be recognizing gluten as a foreign substance and produce elevated levels of antibodies to get rid of it. A blood test can detect high levels of these antibodies and is used to initially detect people who are most likely to have the disease and who may need further testing. To confirm the diagnosis, your doctor may need to do an endoscopy to examine a small portion of intestinal tissue to check for damage to the villi.

The key to a diagnosis of Celiac Disease is exposure to gluten and damage to the small intestine.  Having a family member with the disease increases the risk of having the disease.  If you are concerned you may be at risk for the disease, even if you are not currently exhibiting symptoms you can ask your doctor for a blood test to determine if your anti-gliadin, anti-endomysium, and anti-tissue transglutaminase antibodies are elevated.

For more information on Celiac Disease, visit MayoClinic.com.