About ten months ago, I was dealing with a significant health scare.
I had lost more than twenty pounds and was continuing to disintegrate, despite my avid attempts to consume high numbers of calories. I was exhausted all the time, sometimes unable to get out of bed. Most concerning, I had developed bruises – lots and lots of bruises – originating on my lower legs and slowly moving up my body. The bruising occurred in the most random places and after a few months my legs resembled a grape skin’s opaque purple.
This was the third time in my life I had experienced this unexplainable bruising. Doctors were never able to determine out what was wrong with me — eventually, they just went away, and I went on my merry way as if nothing had occurred.
Thankfully, last year I finally received my prognosis:
This autoimmune disease is one of the most common chronic conditions in western countries yet remains overwhelmingly un-diagnosed. It affects approximately 1 in 75 people. Only 1 in 4,700 are ever diagnosed.
Doctor disconnect
Large-scale studies on this condition are extremely recent (most have occurred within the past 10 years). Previously, celiac disease was not taught in medical school and few doctors knew much (if anything) about it — even gastrointestinologists.
The vague and common side effects of celiac disease pose another problem. Symptoms include:
- Weight loss
- Abdominal bloating
- Fatigue
- Chronic diarrhea
- Bone and joint pain
- Unexplained bruising
Most of these symptoms, when brought to a doctor’s attention, seem relatively inconsequential.
But the risk is real.
The basics of celiac disease
People with this condition suffer intestinal damage when they consume wheat, barley and rye products (which contain gluten). Their bodies view these nutrients as invaders and send out lymphocites (a type of white blood cell) to attack the villi of their small intestines. After years of this autoimmune attack, the villi become flattened and are no longer able to absorb any nutrients from food consumption.
Undiagnosed, celiac disease leads to a multitude of other health problems. The risk of gastrointestinal cancer increases 40 to 100 times the risk for non-celiacs. Risk factors for oteoperosis, lymphoma (another form of cancer), arthritis, nerve disease, and thyroid disorders (among many others) are also significantly heightened.
The only treatment for managing celiac disease is living a completely gluten-free lifestyle.
Times are rapidly changing
Within the past 10 years, celiac disease has transformed from a relatively unknown condition to the poster child of a new way of life. Gluten-free diets have become increasingly popular, due both to the dramatic increase in celiac diagnoses and the media’s recognition of its health benefits even to those whose bodies tolerate gluten.
Most chain restaurants now offer gluten-free menus and there is even a gluten-free aisle at Safeway. There are many types of gluten-free flours, gourmet gluten-free cookies, gluten-free pizza crusts. If there was a time to start living gluten-free comfortably, it is now.
Caution
Many individuals who do not suffer from celiac disease specifically suffer from gluten intolerance, which poses many of the same health risks. Anyone who is attempting to steer clear of gluten needs to be aware of all the products they need to avoid. Despite the obvious culprits (practically anything with a dough is off-limits), gluten hides in soy sauce, some brands of vanilla extract, and almost all pre-made sauces. Most companies now include gluten in the allergen section of their nutrition labels, and it is important to verify that what you’re eating is safe. Even the most miniscule amount of gluten can cause a major disruption in the small intestine.
It is recommended that following a celiac diagnosis, you replace any cooking utensils that ever hosted gluten. You will need to buy a new toaster. New frying pans. New cutting boards. New spatulas.
Gluten is a sticky, tricky substance. It cannot be washed off.
It was initially difficult for me to learn how to live gluten-free, but nearly one year post-diagnosis I have found many delicious substitutes to my favorite meals and I am eating healthier than ever.
Well…except for my daily dessert indulgence. It is a godsend that chocolate, ice cream, and marshmallows are naturally, delectably gluten-free.
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