Gluten-free foods curb disease

Nobody ever officially diagnosed Kent Mclaren with Celiac disease, but he knows he had it.Almost 30 years ago he went to a chiropractor for his back problem and mentioned that he had been having a series of internal problems, "lots of gas, stomach cramps and general tiredness. She suggested it might be gluten."

Gluten is the protein found in grains including wheat, barley and rye. According to the Mayo Clinic, there is no definitive evidence that oats are included, "but oat products are frequently contaminated with wheat, so it's best to avoid oats as well," if you have Celiac disease.

The grains are found in bread, cookies, cake, crackers, cereals, pasta, gravies, sauces and food additives. Once consumed by people with Celiac disease, they attack the small intestine and cause anemia, depression, muscle cramps, bone disorders, diarrhea, bloating and the abdominal pain Mclaren experienced.

According to the national Celiac Sprue Association, the disease is common and approximately one in 133 Americans have it.

However, only about 3 percent have been diagnosed, meaning there are up to 2.1 million people in the United States with the disease who probably don't know.

Some people are allergic to wheat, but Celiac disease is not simply a food allergy, according to the association. It is a genetic disorder.

The easiest way to avoid or rid yourself of Celiac disease is to simply eliminate those products that have gluten from your diet, according to the Celiac association.

In the late 1970s, "It wasn't that easy to get off gluten because a lot of food had it in it," said Mclaren, now 48 of Grass Valley.

Once he did, the Celiac disease symptoms disappeared. Mclaren's subsequent experiences, research into gluten and Celiac disease convinced him what he had gone through.

"I had rice cakes for bread and corn tortillas were a main type of food," Mclaren said.

The hardest thing was going to other people's homes for dinner, where he could not control the gluten.

At restaurants, "Mexican is the easiest because of the corn tortillas and Italian is the hardest," because of the wheat-based pasta. "I ordered a lot of salads."

"Not going to a bakery was tough, said Mclaren, 48. "No more donuts, no more bear claws. ... After eating something I shouldn't, I know right away because I still get stomach cramps.

As the years progressed though, it got easier to find gluten-free products on the shelves, but Mclaren still had to watch himself.

"My wife has recipes now for desserts I haven't had in years," Mclaren said. "She makes a mean (gluten-free) pineapple upside down cake."

You can find gluten-free products in many stores now and in particular, health food stores in Nevada County.

At Natural Valley Health Foods in Grass Valley, "We carry all kinds of gluten-free products, crackers, bread, pizza crust," said Manager Mary Jo Mehrmann. "If you have something you can't have anymore, and bring it in, we'll find an alternative."

At California Organics in Nevada City, gluten-free products are, "A big part of why people come in here," said Grocery Manager Ben Ward. "It's a huge portion of the organic foods industry.

"We sell a lot of it from cookies to baking products," Ward said. "Some people even want gluten-free beer."

The Mayo Clinic suggests people with Celiac disease or wheat allergy eat products made from gluten-free flours like rice, corn, soy and potato. The clinic also suggests staying away from most breads, cereals, pasta, gravies and cakes unless they are labeled as gluten-free.

Reading labels is key to staying gluten-free if you have Celiac or are allergic to grains, the Mayo Clinic said.

Manufacturers change ingredients, so sufferers are urged to read the labels every time they buy a product, the clinic said. Gluten can even be found in some brands of catsup or ice cream.

There is no known cure for Celiac disease, according to the Mayo Clinic and it can come on at any age. There is a genetic disposition to it and it can be triggered by an environmental, emotional or physical event, like puberty, pregnancy, or stress.

If you think you might have Celiac disease or are possibly allergic to wheat or other foods, you should check with your physician.

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To contact Senior Staff Member Dave Moller, e-mail davem@theunion.com or call 477-4237.



Celiac disease Web sites

• Celiac Sprue Association: www. saceliacs.org

• Mayo Clinic: www.mayoclinic.com

• U.S. Centers for Disease Control and Prevention: www.cdc.gov/