Celiac Disease
Can you imagine if your child were so sick that you thought she might die – but no one could figure out what was wrong with her? And then, when you finally did get a diagnosis, it turned out to be a disease that’s so common that it affects almost one person in every 130 -- but no one had recognized it! Well, that’s exactly what can happen with Celiac Disease. It's an autoimmune disease that results in severe damage when the body is exposed to "glutens" – a protein that’s found in wheat and several other common grains – and most people don’t even realize when they have it. But it damages much more than the intestines. When left undiagnosed it can lead to migraines, stunted growth, severe malnutrition and dehydration, anemia, and even death. Meet two children whose health was once devastated by celiac disease, and find out from the experts what to watch out for in your own children and family.
Guests:
Peter H. R. Green, MD - Director, Celiac Disease Center at Columbia University; Professor of Clinical Medicine, Columbia University Medical Center; Author, Celiac Disease: The Hidden Epidemic
Govind Bhagat, MD - Professor of Clinical Pathology, Celiac Disease Center at Columbia University
Emma Teitelbaum - Child who almost died from Celiac Disease
Rory & Bruce Teitelbaum - Emma's Parents
Colin Leslie - Teen with Celiac Disease
Carine Leslie - Colin's Sister, who also has Celiac Disease
Cheryl Leslie - Colin's Mom
Cynthia Beckman - Celiac Disease Center, Columbia University
Suzen O'Rourke - Cooking by the Book, Inc
George Chookazian - Foods by George (Gluten-Free)
Govind Bhagat, MD - Professor of Clinical Pathology, Celiac Disease Center at Columbia University
Emma Teitelbaum - Child who almost died from Celiac Disease
Rory & Bruce Teitelbaum - Emma's Parents
Colin Leslie - Teen with Celiac Disease
Carine Leslie - Colin's Sister, who also has Celiac Disease
Cheryl Leslie - Colin's Mom
Cynthia Beckman - Celiac Disease Center, Columbia University
Suzen O'Rourke - Cooking by the Book, Inc
George Chookazian - Foods by George (Gluten-Free)
Tips:
What is Celiac Disease?
Celiac disease is an autoimmune disease. It occurs when people with a genetic tendency develop an immune response to a substance called gluten, which is found in wheat, rye, and barley. When people develop this immune response, they have an inflammatory reaction in their intestine, and this causes a variety of symptoms.
Warning Signs and Symptoms of Celiac Disease
In Very Young Children:
What To Do If You Have These Symptoms:
A few examples of dietary restrictions for people with celiac disease (not a complete list!!)
Gluten-Free Recipe Demonstrated In The Program:
Celiac disease is an autoimmune disease. It occurs when people with a genetic tendency develop an immune response to a substance called gluten, which is found in wheat, rye, and barley. When people develop this immune response, they have an inflammatory reaction in their intestine, and this causes a variety of symptoms.
Warning Signs and Symptoms of Celiac Disease
In Very Young Children:
- "Failure to thrive," which means a failure to gain weight, or even weight loss
- Intestinal symptoms, including
- Diarrhea,
- Constipation,
- Bloated abdomen
- Vomiting
- Poor appetite
- Excessive irritability - especially if you see several of these symptoms TOGETHER.
- Failure to grow as much as the children around them
- Neurological symptoms
- Anemia
- Ongoing headaches
- Abdominal pain and diarrhea.
What To Do If You Have These Symptoms:
If you or your child have some of these symptoms, ask your doctor about getting a blood test for celiac disease. But keep in mind that awareness about celiac disease is low. So even in the medical community, celiac disease is something that many doctors will not think about initially as a potential diagnosis - particularly because its symptoms are so varied. So you may have to be an advocate for your child, and be insistent upon getting the tests.
A few examples of dietary restrictions for people with celiac disease (not a complete list!!)
Avoid eating anything with gluten in it. That means, for example, no wheat, rye, or barley. Some of the foods that you have to avoid are pretty obvious, like bread, pasta, cake, and pizza, but there are also some less obvious foods that can cause a problem, like cold cuts, which may be soaking in a liquid that has gluten in it, or which may be made with preservatives containing gluten.
Even the smallest amount of gluten can hurt someone with celiac disease, so you have to read the ingredients on everything!
Gluten-Free Recipe Demonstrated In The Program:
Quinoa with Sautéed Vegetables
Servings: 4
2 cups water
1 cup quinoa
1/2 small onion, diced
1 small carrot, diced
1 small red bell pepper, diced
1 TBS vegetable oil
Salt and freshly ground black pepper to taste
Please note that this recipe is a starting point for any creative palate. If you like garlic, add a minced clove to the veggies. If you like curry powder, add 1/2 tsp to the hot oil and then add your vegetables to spice this dish up. Food is to enjoy; start with this basic recipe and start having fun.
Courtesy of: Suzen O'Rourke, President, Cooking by the Book, Inc.
www.cookingbythebook.com
Servings: 4
2 cups water
1 cup quinoa
1/2 small onion, diced
1 small carrot, diced
1 small red bell pepper, diced
1 TBS vegetable oil
Salt and freshly ground black pepper to taste
- Bring water to a boil in a medium-size sauce pot over high heat. Add quinoa, reduce heat to a simmer and cover. Cook until all the water is absorbed, about 10 to 15 minutes. The grains will appear translucent and soft. Remove from the heat and fluff with a fork.
- Mean while, in a medium sauté pan, place the oil and heat over a medium heat. Add the onion, carrot and red bell pepper and sauté until just soft, about 7 minutes. Add salt and pepper to taste.
- Add the sautéed vegetables to the quinoa and toss well to blend. Adjust seasonings.
Please note that this recipe is a starting point for any creative palate. If you like garlic, add a minced clove to the veggies. If you like curry powder, add 1/2 tsp to the hot oil and then add your vegetables to spice this dish up. Food is to enjoy; start with this basic recipe and start having fun.
Courtesy of: Suzen O'Rourke, President, Cooking by the Book, Inc.
www.cookingbythebook.com
Resources
Celiac Sprue Association
www.csaceliac.org
1-877-272-4272
National Foundation for Celiac Awareness
www.celiaccentral.org
(215) 692-2639
Celiac Disease Center at Columbia University
www.celiacdiseasecenter.org
(212) 342-4529
Books:
Celiac Disease: The Hidden Epidemic, by Peter H. R. Green, MD, and Rory Jones
www.csaceliac.org
1-877-272-4272
National Foundation for Celiac Awareness
www.celiaccentral.org
(215) 692-2639
Celiac Disease Center at Columbia University
www.celiacdiseasecenter.org
(212) 342-4529
Books:
Celiac Disease: The Hidden Epidemic, by Peter H. R. Green, MD, and Rory Jones
