5 Things You Need to Know About Nutrition for Celiac Disease

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5 Things You Need to Know About Nutrition for Celiac Disease
Last Updated: April 23, 2008
Bailey Vincent Clark
LiveStrong.com

1. Accepting the Diet
Celiac disease is an auto-immune genetic disorder that is caused and revolves completely around dietary choices. If a person with celiac ingests anything containing wheat or gluten, their own body will attack the lining of the intestine, resulting in a long list of health problems that affect the digestive, skeletal, neurological systems and more. However, unlike many other diseases that require complicated medicine regimes or treatments, celiac disease can be completely treated by following a lifelong gluten-free diet. Although this may seem like an easy fix, many celiac patients await the day that digestive enzymes or easy treatments are available, because eliminating gluten completely can be a complicated lifestyle to maintain.

2. Know Your Ingredients
Gluten is an ingredient that can be found in almost all processed and packaged food products, because it is used as a stabilizer or emulsifier in common foods. Although gluten is frequently used, it is never listed as "gluten" on the package, which makes deciphering ingredients very tricky. A celiac patient must first begin a gluten-free nutrition plan by memorizing or writing down the list of terms that denote "gluten" and avoid all products that list these ingredients. It is best for consumers with celiac to only circle the outside perimeter of the grocery store when shopping, which involves the produce, dairy and meat sections (while avoiding the wheat-laden bakery all together). In general, the fewer ingredients a food has listed on the label, the better the chance the food is gluten-free.

3. Increase Nutrients
It is important for those with celiac disease to be highly aware of proper nutrition at all times. Due to the fact that celiac can lead to malabsorption (and consequential malnutrition of the body), getting the proper vitamins and nutrients is crucial for restoring health. If suffering from celiac disease, you should begin by adding a proper multivitamin from a gluten-free manufacturer to your daily regimen, such as Schiff vegetarian supplements. Next, try building meals that abide by the following criteria: 1) a natural recognizable source of food from the ground or animal, 2) completely gluten-free ingredients and manufacturer, and 3) a wide variety of colors. The more color of fruits and vegetables in the diet, the better the chance of receiving proper vitamins and minerals.

4. Avoid Processed Foods
The majority of foods that have been through a notable process to be created (like processed cheese or meats), are not naturally gluten-free and should be avoided in the diet. For example, meats such as bacon or sausage are not gluten-free, whereas lean chicken or fish are safe to eat in most cases. In the same sense, preparation of food is key for eating gluten-free (GF), so make sure to always use GF cooking oils, butters, spices or spreads. Another fact to remember when eating for celiac disease and its connected disorders is that studies have shown a close connection to internal inflammation and symptoms, so strive to eat foods with anti-inflammatory properties whenever possible. This includes a surplus of avocado (aim for 1/2 a day at least), tuna in water, fresh grilled salmon and handfuls of unsalted, unprocessed nuts.

5. Bump Up the Calories
Many celiac disease patients need a high amount of calories in the diet, to help regain weight they may have lost while being sick. Try adding healthful calories whenever possible, like gluten-fee vitamin drinks in the morning, dipping gluten-free chips in mashed avocado and mayonnaise for a snack, or adding gluten-free peanut butter to GF breads. To avoid cross-contamination between foods, make sure to use bottles that squirt ingredients, or label jars (like peanut butter) as designated gluten-free. However, if a gluten-free eater is watching or wanting to lose weight, try to simply eat natural, well-rounded sources of food in small meals throughout the day. Try to avoid cookies and cakes simply because their labels read "gluten-free," and keep all sweets for moderate and minimal indulgence.

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Last Updated: April 23, 2008

Bailey Vincent Clark is a certified personal trainer, nutritional adviser and dance teacher. She writes as a nutrition and fitness columnist for nationwide Gannett newspapers and for healthy lifestyle publications. Clark also teaches as adjunct college faculty in fitness and nutrition in her area

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