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Celiac Sprue
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Celiac Sprue, characterized by diarrhea, malnutrition, a bleeding tendency and decreased calcium, is a disease in which there is a malabsorption of gluten. It is therefore essential to avoid any wheat, rye, barley, triticale, or oats. Buckwheat and millet should be excluded initially as well as they may produce a similar reaction. In addition, milk and milk products should be avoided until the intestinal structure and function return to normal and the person redevelops milk tolerance.

There are several other considerations worth mentioning. There may be an associated zinc deficiency. This may slow the resolve of the condition. In some cases, there is a folate-deficiency anemia present. A third and more serious consideration is the increased risk for malignant neoplasms seen in celiac patients. Possibly, this is because of decreased vitamin and mineral absorption and/or the gluten suppressing the immune system. A good quality multi-vitamin will address these conditions.

While initially, it may seem to be a very restrictive diet, keep in mind that a large portion of the world’s population do not eat a wheat-based diet. Therefore, a good source of recipes are ethnic foods. Finally, fresh fruits and vegetables, unlike their canned or frozen counterparts, provide an easily absorbable source of vitamins and minerals often lacking in people with celiac sprue.

Resources:

American Celiac Society
45 Glifford Avenue
Jersey City, NJ. 07304

American Digestive Disease Society
7720 Wisconsin Avenue
Bethesda, MD 20014

Celiac Sprue Association
http://www.csaceliacs.org/
Omaha, Nebraska

Gluten Tolerance Group of NA
P.O. Box 23053
Seattle, Wa. 98102

National Digestive Disease Education and Information Clearing House
1555 Wilson Boulevard, Suite 600
Rosslyn, Va. 22209

Recipe Sites
GultenFree.com
Best gluten-free recipes
This site gives a lot of helpful cooking and baking suggestions.

 


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Dr. Juniper Martin
11825 SW Greenburg Road
Suite A2
Tigard, OR 97223
503-443-2332