Wheat Allergies and Celiac disease
Sound nutritional advice for people who suffer from
food sensitivities, food intolerance and food allergies.


People with food allergies are finding out they need to avoid wheat, gluten and dairy, and not always for the most obvious reasons. For example, despite the widespread recognition of lactose intolerance, more people actually are allergic to casein, which is milk protein than to lactose, which is milk sugar. Celiac disease, which is triggered by gluten, the protein found in certain grains such as wheat, is also a major concern.

The number of people who suffer from food sensitivities, food intolerance and food allergies is rising, Or perhaps it is more accurate to say that people are becoming more aware that their symptoms are a result of sensitivities, intolerance, and allergies to certain foods.
The worst food allergens are wheat, gluten and casein.

Celiac disease is a condition in which gluten cannot be tolerated in any form including barley products, wheat products, flour and beer. When someone afflicted with celiac disease eats gluten, the body thinks it has been injured and reacts on itself, damaging the small intestine and preventing the absorption of certain nutrients. In addition to frequent stomach upset, symptoms can range from mild to severe, and from sporadic to chronic. All gluten should be avoided even during symptom-free times, since the damage is cumulative.

Celiac disease is the most common chronic intestinal disorder in the world, and of all patients referred to gastroenterologists, one in 50 have undiagnosed celiac disease. Celiac sufferers with gluten-free diet may extend their life expectancy up to five years beyond the norm.

Doctors and scientists are ascertaining that celiac disease is far more prevalent than previously believed. The University of Chicago Celiac Disease Program reports that the prevalence of celiac disease in the United States is 1 in 133 average healthy people, 1 in 56 in people with related symptoms, and 1 in 22 in people with relatives (parents, child, sibling) who are celiac, This report also states that there are 2.2 million American affected with celiac disease.
They also report that the average time that it takes for a person to be diagnosed with celiac disease is 11 years.

Working on a gluten, wheat and lactose free diet can also lead to improved health in other ways. Eliminating certain types of foods can treat illnesses that range from the annoying to the debilitating. Wheat free diets and lactose-free diets can alleviate symptoms that may lead to longer-term health problems.
One such health problem is colon cancer, which might occur if the lining of the colon is damaged from long-term consumption of food products that are not well tolerated.
Other serious problems that may be related to food allergies are: depression, skin problems, hay fever, asthma, arthritis, sinus problems and migraine.

Outside those with celiac disease, there are a considerable number of people who have wheat allergies and are wheat-intolerant. Some estimates are that there are 50 million people in the United States who have wheat allergies. It has also been found that 50% of autistic patients will respond favorably to a wheat free diet, gluten free diet and dairy free diet. The medical community is becoming more aware of these problems and more diagnoses are being made confirming the link between wheat, gluten, dairy, mental illness, and autism.
The recent findings regarding the efficacy which a diet free of wheat (gluten) and milk (casein) has on autistic individuals are nothing short of extraordinary. Testimonials by parents confirm that significant improvements occur in the lives of their children once they are placed on a gluten free diet and casein free diet. These improvements include: positive shifts in behavior, better socialization, improved language ability, and in many cases significantly reduced symptoms of autism. http://autism.com/ari

By The Numbers http://www.celiac.org

• 1 in 133 Americans, an estimated 2.2 million people, have celiac disease an auto-immune condition triggered by the intake of gluten [Source: Archives of Internal Medicine, February 2003].

• 10-25% of Americans are classified as gluten sensitive [Source: Clinical and Diagnostic Immunology].

• Wheat, dairy and gluten are among the 8 most common food allergens: milk, eggs, peanuts, tree nuts, soy, fish and shellfish account for 90% of all food allergies. [Source: Food and Drug Administration].

• 6-7 million Americans have a diagnosed food allergy [source: Food Allergy and Anaphylaxis Network].

•
The only treatment for celiac disease is a strict gluten free diet.

• Many people believe that autism benefits from a gluten free diet.
For more information: http://autism.com/ari

Wheat Free Food Alternatives


Grainaissance
has been an industry leader in providing wheat free, gluten free, and totally dairy free (no casein or lactose) products that people with different diet and health concerns can enjoy.

Mochi bake-and-serve rice squares are wheat, gluten, and dairy free foods, as are all of the Amazake Rice Shakes except for Mocha Java, which contains barley. All of the company's products start with organic brown rice, which is blended with ingredients like raisins, sesame seeds, almonds and pecans.

Enjoy Life Foods offers products that are free of all the top eight allergens, free of genetically modified organisms (GMOs), certified kosher and made from all-natural ingredients. Enjoy Life Foods' products are made in a dedicated gluten and nut free bakery to prevent cross contamination. The company offers two flavors of granola cereal: Very Berry (for kids) and Cinnamon Raisin.
Enjoy Life Foods' bagels have a texture similar to wheat bread and many people on a gluten free diet use them instead of bread, i.e. to make sandwiches, pizzas, and other meals. The company's cookies are naturally sweetened, cholesterol free and low in saturated fat.

Masuya produces Rice Sembei Snacks, an all natural, wheat and gluten free snack made from U.S. grown rice. All four flavors Tamari (Soy Sauce), Original (Lightly Salted), Sun Dried Tomato & Cheese and Dijon Mustard are baked, not fried.

Mrs. Leeper's produces an extensive line of organic rice pastas and corn pastas that are wheat free, gluten free, and casein free. The company recently launched two new rice pastas for children. Rice Shapes for Kids and Rice Alphabets.

Rizopia rice pasta
is the gold medal award winner from American Culinary Institute as the best rice pasta in the market, and offers gluten free and organic consumers the wheat-pasta texture without the wheat. Rizopia rice pasta is made with only rice and water in a gluten free and nut free environment.

All Nature's Path granola cereals and its new granola bars are wheat free. It also has 13 gluten free products, including Nature's Path EnviroKidz Organic Crispy Rice bars and Lifestream Buckwheat Wildberry waffles. Nature's Path products are egg free, and only one product the chocolate Organic Crispy Rice bar contains dairy.

Two of
Ener-G Foods' best selling items are its Ener-G Crisp Pretzels and Ener-G Sesame Pretzel Rings. Both are soy and corn starch-based, and in blind taste tests they are difficult to distinguish from wheat-based pretzels. Another top seller is the Ener G Tapioca Loaf, which is made from Tapioca flour. Ener G Foods has been offering these foods since 1962 and offers diet-restricted individuals over 150 different items.

U.S. Mills offers wheat free and gluten free cereals under the Erewhon and New Morning brands. Its most recent introduction, Erewhon Crispy Brown Rice with Mixed Berries, is one of the few gluten free cereals with real mixed berries.

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