Even people without celiac disease have taken to eating only gluten-free foods, but the options are still limited, which means you might wind up in worse shape — physically — than ever before.

Is gluten the latest dietary villain? It would seem so. Restaurant menus hype their gluten-free items. Food packages proclaim their gluten-free contents. Weight loss programs flaunt the purported benefits of avoiding gluten. And then there is the list of conditions apart from celiac disease that supposedly are helped by eliminating gluten from the diet. Such marketing tactics could lead a person to believe that the gluten-free diet is the greatest discovery since sliced bread.

So, let’s examine the facts. does going gluten-free help a person lose weight? does it improve overall health? is it the cure-all for what ails you? is gluten the new nutritional enemy? the answer is … well, it depends.

Gluten is a protein found in wheat, rye, and barley products. It gives an elastic consistency to flours made from these grains. most breads, cereals, crackers, pasta, and baked goods contain gluten, and it is found in many processed and packaged foods disguised in ingredients like thickening agents and fillers made from these grains.

GLUTEN-FREE WEIGHT LOSS?

Many personal trainers, celebrities, and alternative health practitioners have joined the growing gluten-free trend and are recommending the diet for all sorts of inappropriate conditions. Weight loss is one example. there is no evidence that gluten-free foods promote weight loss, and no evidence that replacing a food that contains gluten with a gluten-free food can help a person lose weight. the gluten-free version has the same number of calories.

However, when a person avoids gluten, many foods must be avoided. Dee Sandquist, American Dietetic Association spokesperson and registered dietitian, says: ” When people choose to follow a gluten-free diet for weight loss, most likely they have changed their eating habits to include fewer gluten-containing products overall such as cakes, cookies, rolls, etc.” Cutting out those foods reduces calorie intake which will result in weight loss. Nothing magical there though. Reducing calories from any source results in weight loss.

The number of gluten-free products is limited, and trying to design a weight-loss plan around such few foods would be quite challenging to accomplish and difficult to stick to. in fact, a gluten-free diet may be high in calories and actually contribute to weight gain because food manufacturers often replace gluten with fat and sugar to impersonate the desirable qualities that gluten provides in baked goods.

Although a gluten-free diet may often be suggested for managing conditions like autism, irritable bowel syndrome, and attention deficit hyperactivity disorder, the research shows mixed results and further research is needed in these areas. there is also a lack of evidence that avoiding gluten boosts energy levels, improves digestion, or enhances attention span.

CELIAC DISEASE

The only condition that necessitates a gluten-free diet is celiac disease, an extreme manifestation of gluten intolerance or gluten sensitivity. Gluten really is the bad boy for people with this disease.

Celiac disease is a common genetic disorder affecting about 1 in 133 people in the United States. an autoimmune disorder characterized by an abnormal response to gluten, it causes severe damage to the mucosa that lines the small intestine. While the disease usually develops in early childhood, it is sometimes triggered by events such as surgery, pregnancy, childbirth, viral infection, or severe emotional stress.

When a person with celiac disease ingests gluten, the villi in the small intestine are damaged or destroyed. the result is a significant reduction in the surface area of the intestinal mucosa where the absorption of nutrients occurs. in addition, the secretion of intestinal enzymes that aid in digestion becomes impaired. Without healthy villi and adequate digestive enzymes, a person becomes malnourished regardless of how much they eat.

Symptoms of celiac disease vary between individuals. in childhood, celiac disease manifests itself primarily with digestive symptoms such as chronic diarrhea; vomiting; constipation; abdominal bloating and pain; pale, foul-smelling stools; and weight loss. due to nutrient malabsorption, an infant or child may have other problems such as failure to thrive, delayed growth, short stature, delayed puberty, and defects in the enamel of the permanent teeth. Irritability is also a common symptom in children.

Celiac Symptoms

If celiac disease develops in adulthood, it is less likely to cause digestive symptoms. more commonly, adults will develop symptoms such as fatigue, unexplained iron-deficiency anemia, bone and joint problems, depression or anxiety, canker sores in the mouth, infertility, or a skin rash known as dermatitis herpetiformis. It is entirely possible for someone with celiac disease to have no symptoms at all, but still develop complications of the disease such as malnutrition, anemia, osteoporosis, liver disease, and intestinal cancer.

Celiac disease has long been under-diagnosed or misdiagnosed. as noted in a 2009 study, the prevalence of undiagnosed celiac disease seems to have increased dramatically in the United States during the past 50 years. as more is learned about the variety of symptoms that people experience and as better blood tests are developed, more people are being diagnosed. If blood tests and a person’s symptoms are consistent with celiac disease, an intestinal biopsy is performed to confirm the diagnosis.

Celiac Treatment

“A gluten-free diet is the ‘prescription’ for someone with celiac disease,” Sandquist said. the diet will stop the symptoms, help to heal damaged areas of the intestine, and prevent further damage. a person with celiac disease must stay on the diet for the rest of their lives.

Eating gluten-free means excluding wheat, rye, barley, and all foods made with these grains. this includes most breads, pasta, cereals, and many processed foods. Instead of using wheat flour, potato, rice, soy, amaranth, quinoa, buckwheat, or bean flour must be substituted.

The inclusion of oats in a gluten-free diet has been an area of question in recent years, but according to Sandquist they can be included. “The source of oats needs to be gluten-free. It’s recommended to wait a year (after diagnosis of celiac disease) to introduce oats because there may be a subset of people with celiac disease who still may not be able to tolerate oats. in most cases, the gut is healed after a year on the gluten-free diet,” Sandquist said.

CELIAC AND GLUTEN SENSITIVITY

Recent research has acknowledged the possibility that celiac disease and gluten sensitivity or intolerance are two separate gluten-associated disorders. some experts believe that gluten sensitivity may result from any of a variety of causes: human genetics, plant genetic modifications, the use of gluten as a food additive, environmental toxins, hormonal influences, intestinal infections, or autoimmune diseases. there currently is no clear definition or diagnosis for gluten sensitivity so diagnosing it may be delayed in people who exhibit symptoms. a gluten-free diet or an elimination diet may help people to determine if they are gluten sensitive.

The symptoms of gluten sensitivity are less severe than celiac disease and may include symptoms similar to those of irritable bowel syndrome, as well as fatigue, headache, a “foggy mind,” or tingling in the extremities. there is no clear definition of gluten sensitivity and no firm tests available for diagnosing it. in addition, dietary recommendations for gluten sensitivity aren’t clear-cut.

The only people who absolutely have to follow a strict gluten-free diet are those with celiac disease. If you think you may have a problem with gluten, see a medical professional before putting yourself on a gluten-free diet. one of the problems with self-diagnosis of celiac disease or gluten intolerance and putting oneself on a gluten-free diet is that it results in an inability to diagnose the disease. a person with celiac disease has increased levels of certain autoantibiodies circulating in their blood due to their intake of gluten. If someone stops eating a diet that includes gluten before being tested, the results may be negative for the disease even if the person has it.

Gluten-free foods are increasingly available in grocery stores and restaurants, making it easier for anyone with celiac disease to eat a more varied diet. Gluten-free foods may not be fortified with vitamins, may be low in fiber, and high in calories and fat. they are considered specialty foods so they are typically expensive.

Even though celebrities have reportedly eliminated gluten from their diet to “detox” their bodies, there is nothing inherently healthier about going gluten-free. People who cut gluten out of their diet often lose weight and begin to feel better, but it likely has nothing to do with avoiding gluten. they are probably eating a better diet by consuming less fast food and processed food, and eating more fruits and vegetables. the change toward a better diet makes the difference, not the gluten.

Following a gluten-free diet is very difficult and may put a person at risk for deficiencies of calcium, vitamin D, B vitamins, iron, magnesium, fiber, and zinc, according to Sandquist. she advises those who follow the diet by choice and not medical necessity to choose foods wisely to avoid nutrient deficiencies. she added: ” I have observed that people who do not have to follow the diet for celiac disease usually won’t stay on it very long.”

Image: Lucy Nicholson/Reuters.

This article originally appeared on TheDoctorWillSeeYouNow.com, an Atlantic partner site.

at the time though there was a bout of gastro going around my work so of course I just wrote it off as that. when everyone else started getting better and I didn’t, I had a feeling something was not quite right, next thing I knew I had lost five kilos…then another five… 12 kilos in total bringing me down to a very scary weight! I went to see my GP, she has been fantastic through all this, and she prescribed some blood tests testing for celiac and lactose intolerance and a stool sample. I was absolutely devastated at the time because I had always had such an appetite and such a passion for food, the thought of not being able to eat bread or pasta was terrifying (if only I knew what was to come!). A week or so later after a negative result on the tests, another doctor’s appointment I had lost all ability to get out of bed or stay awake for longer than a few minutes, my G P recommended I have a colonoscopy and an endoscopy so they could figure out what was wrong.

The day of my surgery I was diagnosed with ulcerative colitis and immediately started on prednisolone. By reading this website, I have been one of the lucky ones, the main side affects I had from this medication were a bit of hair loss and instead of depression there were a few days where I did feel abnormally elated, quite strange given the circumstances!! since then I have been taken off prednisolone and am now on salofalk and imuran (was taking iron supplements too but have since gotten my iron levels back up to a normal range). Overall I am fairly healthy, and in comparison to some of the other stories I have been reading I feel absolutely terrible for feeling sorry for myself and my state, there are others who have this disease far worse than I have at the moment even though my specialist has told me I was one of his worse cases when I first came, my heart goes out to you, it really does.

Being diagnosed with a chronic illness is something which takes a bit of adjusting to, only know that I am better I am starting to realize what this means.

before this I had never taken any over-the-counter painkillers (such as pandol), antibiotics or anything, the sickest I have ever been would have lasted for less than a week before I would be back playing the sports I love. Assuming the sick role has been so difficult for me because I have always felt a sense of pride of how healthy I was, I did everything right, good diet, heaps of exercise, why should this happen to me?? Now when I think of myself I don’t see myself as I used to be, I see my disease. I hate what is happening to me and that I have no way of controlling it and I feel so guilty that only now am I starting to feel this way when everybody has praised me for the last few months on how well I am handling this, I feel like I am letting people down by feeling this way now.

The main reason I stumbled upon this site is that for the last week or so I have had quite severe joint pains, mainly in my back. Reading some other peoples posts, imuran seems to be the most likely cause for this (other than the disease itself), however I have been taking imuran for about 6 months with no previous problems. Truth is I am actually quite worried about my kidneys, as the pain seems to be in the right spot and I have also had a slight fever all week. I have had a blood test done this week, just my usual one which tests for everything under the sun. I really don’t want to go back to the doctor as after visiting him every week I was getting a little sick of him!! and he just told me that as long as my blood tests remain fine I don’t have to come back for 6 months!!

As a psychology student at university, one thing that did particularly bother me about the medical system here in Australia is that I was not referred to see a psychologist or a dietician (I know they say it’s not diet or stress related but realistically…how can it not be) or physiotherapist or any other allied health service. Managing a chronic illness, or any illness, involves a much more multi-disciplinary approach than purely the ‘fix the symptoms’ mentality of the medical profession. I was just wondering if any other countries the multi-faceted approach is utilized more than it is here?

I think that’s all for now! Feels good to finally get that off my chest.

Medications:  Salofalk (mesalazine): 4g/day, Imuran (azothiaprine): 100mg/day

Daina’s story is now entered into the 2011 Ulcerative Colitis Writing Contest!!!

You can Join too, click here for details

Three local bakeries help those with celiac disease enjoy gluten-free baked goods

It’s no secret that kids won’t eat food that doesn’t taste good, so parents are often faced with the daunting challenge of sneaking nutritious nibbles past finicky taste buds. it gets even tougher when the child suffers from the genetic disorder known as celiac disease, which can cause a serious reaction to the ingestion of gluten, a protein found in products made with wheat flour. Local parents and food lovers, especially those with celiac or other health issues, should consider themselves lucky to have several businesses nearby that make delicious, gluten-free foods from bread to cookies to pasta.

Two Syracuse sisters, for example, set up shop regularly among the farmers and ven dors at the Regional Market, 2100 Park St., peddling their homemade, gluten-free baked goods to Saturday shoppers. At the market, Kathy Sniezak and Betty Johnson sell their home-baked and packaged cookies, cakes and breads under their business name, the Cookie Connection. they also distribute free samples to give customers a taste of their wares, hoping that the visibility and exposure gained there will lead to an increase in orders and growth of the business.

“we bake to order,” Sniezak says “All of our products are glu ten-free.

The majority of them are casein-free, which is dairy-free. If someone needs a cake or something, they order it by phone (414- 9200) and we bake it special. we do breads and rolls. I do have a gluten-free, dairy-free, vegan bread that I do.”

Sniezak and Johnson had been dreaming up a business plan to market home-baked cookies long cherished by family and friends when their business plan took an unexpected turn. “In June 2008, I was diagnosed with lupus,” Sniezak explains. “I have Crohn’s Disease and a lot of other medical issues. my rheumatologist wanted me to go gluten-free, so I did. I was amazed at how quickly I felt so much better and had so much more energy. it was like flipping a light switch.”

Sniezak then started experimenting with her recipes and soon found her family enjoying her gluten-free goodies, often more than conventionally baked treats. “I wasn’t happy with what the options were at the grocery store,” she recalls. “The gluten-free cookies and breads and pastas that were available just weren’t very good. so I decided I would start with my own recipes, tweaking them. For my cookies, I use a combination of three different flours. For my breads, I use a combination of five different flours. so it was a lot of baking and tossing out to get to the recipes I have today.”

Marcellus entrepreneur Jeanne Jemison, owner of Bootin’ Gluten, has gone beyond gluten-free when baking healthy. “my goal is to make baked goods that are not only gluten-free, but are good for you,” Jemison says. “so I use organic, local ingredients. For example, my big item right now is a gluten-free sourdough bread. I buy the organic rice at Syracuse Real Food Co-op and I grind it. I ferment it at home using kefir water, which I make myself. It’s fermented naturally so you don’t have to put in a lot more ingredients. it just takes time. a loaf takes four days from start to finish.”

Like Sniezak, Jemison started baking gluten-free out of necessity. “I have a real personal interest in this,” she explains. “I have a child who has celiac disease. When he was diagnosed in November 2009, I wanted to give him proper nutrition and the best way to do that I found was to make the food myself. so I would not sell anything to anybody that I would not have one of my own children eat. it was really a labor of love to begin with. it still is.”

Bootin’ Gluten products, which include the sourdough bread and a popular chocolate chip cookie bar with peanut butter and honey, are sold at summer farmers markets in Skaneateles and Marcellus and by phone order at 317-0278. In addition, Creekside Books and Coffee, 35 Fennell St., Skaneateles, features Bootin’s pumpkin and banana muffins.

Liverpool businesswoman Erin Gridley is also working on expanding her operation, Yum Yum’s Gluten Free Bakery, beyond its  weekend home at Paradise Market, 3179 Erie Blvd. E., DeWitt “I really would like to start catering,” Gridley reveals. “I haven’t advertised that yet.” she recently expanded her menu to include homemade lasagna, ravioli, pizza, panini and chicken tenders, all glutenfree. “I take orders out of my home all the time for birthday cakes and bridal showers. I have a website, but I don’t have it set up yet for Internet sales. People can order over the phone (944-2071).”

Gridley, who started baking gluten-free after two of her children were diagnosed with celiac disease, has been winning over customers at Paradise Market for nearly a year, capitalizing on sumptuous pies, cookies, bread and cakes that also look great. “I’m sampling all the time to try to get people to try things,” she says. “I also think eye appeal is important. If it looks good, you think it tastes good.”

Jemison projects the future of her business with a bake shop in Marcellus where she plans to pursue her passion for baking healthy in partnership with area growers. “I want to establish a local bakery and use the ingredients that are most available to me like pumpkins, apples, blueberries, raspberries,” she says. “That’s the kind of ingredients I would like to use; yogurt that’s available here, the cream that’s available here. Working at the farmers market, I got to meet a lot of really good people and I think that the farmers have a lot of excellent products available. they really care about what they’re growing and they care about taking care of the earth and it really shows in the products they have. I’d like to start using those in what I’m making.”

The Cookie Connection team has also cooked up an idea for growth. “We’ve had a couple of restaurants approach us about our gluten-free cakes and whatnot to have for desserts,” Sniezak relates. “Actually, Gentile’s Restaurant on Burnet Avenue is carrying our gluten-free cakes. they have our chocolate cake, our carrot cake and our lemon cake. after the holidays, we’ll get some samples together and we’ll go out to some restaurants. There’s a big need out there for some really good gluten-free baked goods.”

Gridley is taking a cautious approach to working with retailers. “I did talk with Natur- Tyme when I first opened up,” she says. “they approached me about getting my bread on their shelf. But I don’t want to alter it to make it shelf-stable. I want to be just like when you go to the store or bakery and buy a fresh loaf of bread. It’s not that I don’t want to distribute commercially, but I have to make a fresh product and if I can’t make a fresh product, that’s something I don’t want to do. That’s my whole thing. That’s why I do this.”

While gluten can cause symptoms in people with a range of medical conditions, some generally healthy people have eliminated or limited ingestion as a step toward feeling better. In order to deliver great taste in products produced according to modified recipes, culinary artists are using substitutes like rice flour, tapioca flour, potato starch, millet, sorghum and cornstarch. They’re sure customers will be pleasantly surprised if they sample the goods.

“People at the farmers market will tell me that I shouldn’t be advertising that it’s glutenfree,” Jemison concedes. “That’s something that I’m looking into changing, even my name. a lot of people will look at my stand and see the sign that says gluten-free and say, ‘oh no, I don’t have to eat that.’ Anybody can eat gluten-free.”

Beat the wheat: Gluten-free is all the rage these days, and Syracuse is fortunate to have some local bakers producing some tasty treats. among them are (top, right) Claire and Jeanne Jemison of Bootin’ Gluten and sisters Betty Johnson (left) and Kathy Sniezak of the Cookie Connection.

Are there any foods that help relieve depression symptoms?

Thank you for any help.

Chocolate actually helps… in moderation. Chocolate releases some of the same endorphins in your brain that exercise does, which naturally makes you feel happier.

Strangely, salsa (hot peppers and cilantro) and chocolate

Carbs help, in my experience–a good sized bowl of pasta will lift your mood. Totally agree with the idea of a balanced diet, tho. Good luck to you–depression sucks.

Omega 3 fatty acids are known to help longterm relieve some depression symptoms. These can be found in fish, and many nuts, although you can also buy pills. Eating healthy will make your body feel better and give you the vitamins and minerals you need on a daily basis, giving you the best chance to recover quickly from depression symptoms.

Eating poorly to make yourself feel better will make your body feel worse, worsening depression symptoms, and just feeds the depression cycle. Good luck,..