Gluten Sources & Celiac Disease

Celiac disease (CD) is a condition in which gluten reduces the small intestine’s ability to absorb nutrients and causes malabsorption. So which foods contain gluten? Gluten is a typical component of several grains. As a primary ingredient of flour, gluten delivers protein and gives bread a higher rise. This mnemonic device helps to remember the four primary sources of gluten: BROW. That’s barley, rye, oat and wheat. If you’re gluten sensitive, give those four a wide berth. Corn, spelt and other grains can also be problematic.

Have you ever spent time combing over the illustrations in a “Where’s Waldo?” book? Gluten is sort of like Waldo. When you go looking for it, you know it’s there, but sometimes it’s nearly impossible to spot.

Gluten is often hidden in foods such as soups, soy sauce, low-fat or non-fat products, and even in candy. A list of every gluten product might be long enough to fill several pages. But don’t despair. The best way to steer clear of gluten (besides avoiding BROW) is to know what phrases and terminology to look for on ingredient panels.

According to the Celiac Disease Foundation (CDF), ingredients that may tip off hidden gluten content include:

Unidentified starch
Modified food starch
Hydrolyzed vegetable protein (HVP)
Hydrolyzed plant protein (HPP)
Texturized vegetable protein (TVP)
Malt and other natural flavorings
Binders, fillers, excipients, extenders

Note that the last item on that list would include certain dietary supplements and medications that use binders and fillers. This is one of the reasons you sometimes see the statement “no binders or fillers” printed on supplement containers. The CDF also notes that the contents of vinegars and alcohols should be scrutinized before use. Malt vinegars, for instance, contain gluten because they’re not distilled.

Laboratory Testing: All of these tests are available through our office.

While the “gold standard” test considered diagnostic for celiac disease by conventional gastroenterologists is a small bowel biopsy, it is invasive (requiring upper endoscopy) and only useful in severe, end-stage celiac disease.
Cyrex Laboratory: Cyrex Lab specializes in gluten sensitivity and has state-of-the-art panels for celiac, gluten sensitivity (antibodies), intestinal permeability and food cross-reactivity. These specialized celiac panels identify most forms of gluten as well as cross-reactions missed by other tests. Ask us to order your testing. www.cyrexlabs.com
Celiac Panel Testing from Quest, Labcorp is useful but results in a number of false negatives, showing it is not sensitive enough to pick up gluten intolerance.
Several labs do saliva and/or stool Anti-gliadin Antibodies which are more sensitive.
Great Plains Lab does gliadomorphin/caseomorphin tests that assess incomplete digestion of these proteins.

Additional Resources:

www.TheDr.com Dr. Tom O’Bryan, national expert on celiac disease
DVDs:

Identifying and Conquering Gluten Sensitivity, Inside and Outside the Gut.
Understand current research, science and treatment for gluten sensitivity / celiac disease.
Unlocking the Mystery of Wheat and Gluten Sensitivity
Celiac Disease may start in childhood and not be discovered for years. It is related to and triggers auto-immune and other diseases. Manifestations are more frequently outside the gut than inside the gut

Order from www.theDr.com 877-458-8361 (GLUTEN)

Celiac Disease Foundation: www.celiac.org “About Celiac Disease“
www.glutenfree.com www.Prometheus.com www.theglutensummi

1000 Gluten Free Recipes by Carol Fenster