The Gluten Free Dilemma

As anyone who knows our family or anyone who has checked out any recipes on my blog, you will know that my husband, Charles is celiac – we discovered this around 16 years ago and we eat gluten free. When we first started on this journey, it was very difficult. It has since become much easier, as more and more people have recognized their wheat allergy or sensitivity and the diagnosis of celiac has become more readily available through a simple blood test. In Canada, it is estimated that nearly 1.0% of the population (or 1 in 114 Canadians) are affected by celiac disease, although about 90% of celiac disease cases remain undiagnosed.

Celiac disease is a genetic autoimmune disease that causes the body to attack the small intestine when a person with the disease eats gluten, a protein found in wheat. A wheat allergy is an allergic reaction to wheat whether it’s consumed or inhaled, for instance breathing in particles of wheat flour. Most people who have celiac are also impacted by touching or breathing in an product with wheat in it. Products with wheat (like toast crumbs or a knife dipped in butter with wheat crumbs or even boiling gluten free pasta in water that has also boiled regular pasta or frying mixed wheat and no-wheat coatings in a deep fryer). Anyone who questions or “plays around with” gluten free contamination when they know someone is celiac does not realize the impact to the person’s body who suffers from Celiac Disease.
Some of the most common symptoms of celiac disease include the following:

• Anemia – a decrease of red blood cells due to a lack of iron. It can lead to weakness, tiredness, and susceptibility to bruising. It is one of the most common symptoms of celiac disease. In some patients, it’s severe enough to require iron transfusions, although it should resolve after going on the gluten-free diet. 
• Anxiety – the body’s way of helping us cope and react to stress. It’s more than being worried: anxiety is intense, persistent, and usually excessive for everyday situations like speaking to peers or driving. 
• Arthritis and Joint Pain – inflammation, pain and stiffness in the joints.
• Brain Fog – brain fog is being excessively “spaced out.” A person may be unable to concentrate no matter how hard they try, or be unable to remember simple things. Some may refer to it as mental fatigue, forgetfulness, grogginess, being detached, or mental confusion.
• Bloating, Constipation, Diarrhea, Gas, etc. – celiac disease is associated with a number of digestive symptoms, including both diarrhea and constipation. 
• Depression – according to various studies, there is a possible link between brain functions and malabsorption. Depression is more than feeling down; it’s a persistent loss of interest in the things you enjoy or an “inability” to feel happy.
• Discolored Teeth – white, yellow or brown spots on teeth. In children, untreated celiac disease may cause weak enamel or delayed eruption of teeth. 
• Fatigue – chronic tiredness can be a symptom of autoimmune conditions such as celiac disease. Fatigue is marked by persistent exhaustion; patients may feel tired upon waking up even after getting enough sleep.
• Headaches or Migraines – many people with celiac disease report having migraine attacks after consuming gluten.
• Infertility – In women, celiac disease can be the cause of infertility.
• Irritability – Adults may become impatient or grumpy, and children may have outbursts of anger or temper tantrums.
• Itchy Skin Rash (Dermatitis Herpetiformis) – dermatitis herpetiformis (DH) is a severe, chronic skin rash associated with celiac disease. It is intensely itchy, and only resolves on the gluten-free diet, though certain medications may ease the pain.
• Mouth Sores – mouth sores, also known as mouth ulcers or canker sores, can be a sign of celiac disease.
• Osteopenia & Osteoporosis – thin bones that are prone to fracturing and breaking can be a symptom of celiac disease. 
• Tingling/Numbness/Neuropathy – peripheral neuropathy is the medical term for tingling or numbness in limbs, fingers and feet. 
• Vomiting – Nausea and involuntary vomiting after eating can indicate celiac disease.

Gluten intolerance, or non-celiac gluten sensitivity, shares some of the same symptoms as celiac disease. It can cause considerable discomfort, diarrhea, bloating, abdominal pain, and more. People with gluten intolerance may experience gastrointestinal symptoms or other symptoms, such as a headache, joint pain, and fatigue, after consuming gluten. These symptoms typically resolve when someone removes gluten from their diet. SEVEN COMMON SYMPTOMS of gluten intolerance include:
1. Diarrhea and constipation – this does happen from time to time but, keeping a food diary and understanding that his happens after eating wheat can help you pin down your allergy – gluten intolerance prevents or makes it difficult your body to absorb certain nurtrients – which can result in very smelly or poorly-formed feces.
2. Bloating that is not related to anything you have eaten or drank (other than wheat). You feel full even when you have not over-eaten and there is often lots of gas.
3. Abdominal pain without an obvious reason – like the flu. Pain that is more frequent than normal.
4. Fatigue that is persistent and impacts your daily functioning. You may have to rule out other causes – especially iron deficiency, etc. but, this will improve quickly once you have eliminated week for 6 weeks or more.
5. Headaches
6. Nausea – especially after a gluten-filled meal – with lots of pasta or pastry or bread.
7. Many of these symptoms will occur on a regular basis. Less common symptoms include joint pain, depression, brain fog, dermatitis, or anemia.

If we work to cut out inflammatory foods from our diet (no matter our tolerance for gluten or not), we will improve our health and prevent LOTS of digestive issues. The main foods that cause inflammation are sugar, corn, dairy, pork and wheat. For me, I employ the 80-20 rule. I am 80% dedicated to an anti-inflammatory diet and I enjoy bacon and popcorn and a lovely glass of wine in my 20% window. I am not celiac and I don’t believe I have a wheat allergy or a gluten intolerance but, I feel SO MUCH better when I eat an anti-inflammatory diet. The Mediterranean Diet is a VERY helpful way to cut back on inflammatory foods. Check out this post for some ideas:
https://noroom4phonies.com/2023/08/22/it-is-mediterranean-week

There are challenges to following the gluten free diet – but, it becomes part of your lifestyle and after you have grieved the loss of some pretty amazing foods, you find delicious alternatives and you feel SO MUCH better. I am still overwhelmed by people who question my husband’s diagnosis or give people a hard time about their choice to go gluten free. It is cruel – I have heard people say…are you really celiac or do you just want to eat gluten free. Anyone who has every supported someone through a gluten attack would NEVER say it.

One of the challenges that we have is when we are travelling – however; the world is getting MUCH better at supporting wheat allergies and celiac. When we travelled in Portugal and Spain it was excellent and the west coast (Victoria and Vancouver, BC) are pretty “woke” about gluten free. We know what restaurants in our area in Niagara can handle gluten free without cross-contamination.

Being as healthy as you can is always the goal and we are fine when people tells us that they just can’t handle hosting us because of the gluten free aspect of our diet – we will just have you over instead. Thanks to everyone in our lives who has cooked gluten free and been SO careful to support Charles in his celiac journey.

If you visit Victoria, BC you will find MOST restaurants offer gluten free options and it is a very safe place for celiacs. We are even bringing some gluten free sour dough starter home.

Written by Pam