If you have Celiac Disease, are you aware that you might not be getting enough nutrients? Celiac Disease can often affect a person’s digestive ability resulting in decreased nutrient absorption. In addition, a gluten-free diet can reduce the intake of some important nutrients. Common nutrient deficiencies seen in celiac disease include calcium, magnesium, vitamin b12, vitamin D, iron, and folic acid.
As always, it is important to discuss your nutrient status with your physician both upon diagnosis and while maintaining a gluten-free diet. Also, keep in mind that some vitamins and supplements may contain gluten, but there are plenty of naturally gluten-free foods that are excellent sources of these nutrients:
- Calcium – Dark leafy green vegetables, broccoli, sea vegetables (wakame and kombu), sprouts, tofu (calcium prepared), whole or low-fat milk, enriched soy or rice milk, raw almonds, sesame seeds, navy beans, dried tapioca, and aged cheeses such as cheddar, Swiss, and Parmesan
- Magnesium – Pumpkin seeds, Brazil nuts, spinach, quinoa, halibut, soybean, buckwheat flour, and legumes
- Vitamin B12 – Organic beef, organic dark meat poultry, and gluten-free brewer’s yeast
- Vitamin D – Fatty fish such as salmon, sardines, tuna, and oysters, fortified dairy and non-dairy products, butter, and sunshine
- Iron – Organic beef, organic dark meat poultry, tuna, black strap molasses, enriched brown rice, prunes, raisins, spinach, kidney beans, lima beans, and pumpkin seeds
- Folic acid – Dark leafy green vegetables, asparagus, bananas, legumes, citrus fruits, organic beef, organic lamb, fish, nuts, and root vegetables
If you aren’t already, you’ll want to listen to your body and take extra precautions to ensure you are getting the properiate nutrient intake.
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