When a person has received a diagnosis of celiac disease, it can be exceedingly challenging and overwhelming. While it may sound simple to eliminate gluten from ones diet, it often comes with a large learning curve. Celiacs are told to eliminate all foods that contain wheat, barley, oats (other than specifically gluten free oats), rye, spelt, kamut, triticale and semolina. Where it becomes increasingly difficult is in identifying hidden sources of gluten. Often gluten will hide in processed foods, alcohol, sauces and beauty products — places many new Celiacs wouldn’t think to look. Many new Celiacs may not know that the first ingredient in soy sauce is wheat. Or that gluten is used on the glue of postage stamps and envelopes, and in many brands of lipstick.
Cross contamination is another big problem for people with celiac disease. For example, a person with celiac disease can not toast a piece of gluten free bread safely, if the toaster they are using has had gluten-based breads in it prior. Understanding how to effectively eat a gluten free diet takes time. There is not one person with celiac disease out there who has legitimately been ‘gluten free’ since starting a gluten free diet! This is because cross contamination accidents happen, and the learning curve with this disease is steep.
In addition to learning about how to protect your diet from gluten, most Celiacs will eat at restaurants that offer gluten free options. While today it is substantially easier than it was even five years ago to eat gluten free in a restaurant, it is still not entirely safe. Unless a gluten free meal is being made in an exclusively dedicated gluten free kitchen, there are opportunities for cross contamination. Even the most vigilant Celiacs will most likely be accidentally ingesting gluten a few times a year by mistake.
It is my belief, that a comprehensive routine of nutritional supplements is essential. I take the Celiac Pack from Richard Helfrich to aid in healing my GI tract. I also take probiotics each day. Wherever you decide to get your supplements from, ensure that they are gluten free, and high quality. A low quality / cheap supplement will do very little to help you.
Cross contamination is another big problem for people with celiac disease. For example, a person with celiac disease can not toast a piece of gluten free bread safely, if the toaster they are using has had gluten-based breads in it prior. Understanding how to effectively eat a gluten free diet takes time. There is not one person with celiac disease out there who has legitimately been ‘gluten free’ since starting a gluten free diet! This is because cross contamination accidents happen, and the learning curve with this disease is steep.
In addition to learning about how to protect your diet from gluten, most Celiacs will eat at restaurants that offer gluten free options. While today it is substantially easier than it was even five years ago to eat gluten free in a restaurant, it is still not entirely safe. Unless a gluten free meal is being made in an exclusively dedicated gluten free kitchen, there are opportunities for cross contamination. Even the most vigilant Celiacs will most likely be accidentally ingesting gluten a few times a year by mistake.
It is my belief, that a comprehensive routine of nutritional supplements is essential. I take the Celiac Pack from Richard Helfrich to aid in healing my GI tract. I also take probiotics each day. Wherever you decide to get your supplements from, ensure that they are gluten free, and high quality. A low quality / cheap supplement will do very little to help you.
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