People who suffer from celiac disease cannot digest gluten, a protein that is found in many types of grain.  Cases can range from severe to mild.  Severe cases are usually discovered in childhood because the child will fail to grow and thrive.  Less severe cases may not manifest until adulthood.  Gluten intolerance is an inherited condition.

The gluten actually causes an allergic reaction that damages the intestinal lining.  The lining becomes unable to absorb nutrients.

Symptoms of celiac disease are diarrhea, bloating and vomiting 1-2 hours after consumption of gluten containing foods.  The stool is smelly and shiny.  Anemia, weight loss, infertility, canker sores, rashes, bone pains and mood swings are signs of malnutrition that are caused by celiac disease.  These symptoms can also be caused by other intestinal conditions.  Definitive diagnosis of celiac disease should be done by a health professional.

By eliminating gluten from the diet and using supplements, the digestive tract lining will rebuild.  Reintroduction of gluten will cause a relapse of symptoms and usually needs to be permanently avoided.

Some adult celiacs can tolerate small amounts of gluten in their diets.  A gluten free diet is challenging because most of the foods we are used to contain gluten.  Look for gluten-free cookbooks and products in health food stores.

Gluten containing foods are as follows: barley, oats, rye, wheat, spelt, kamut, hydrolysed vegetable protein, texturized vegetable protein, hydrolysed plant protein malt, modified food starch, some soy sauces, grain vinegars, binders, fillers, excipients, natural flavours, hot dogs, gravies, luncheon meat, beer, mustard, ketchup, non-dairy creamer, white vinegar, processed foods, bouillon cubes, chocolate, bottled salad dressing, curry powder and seasonings.

Eliminate all other foods that you are sensitive to.  Dairy products may exacerbate the condition.  Oats have been shown to be safe with gluten-free diets but are often processed at the same site as gluten containing grains.  Use oats with caution.  Other foods may contain gluten so you should always read the label.   Use a gluten-free guide to help you find sources of gluten that may be not be obvious.  Contact the Canadian Celiac association for more information.

Gluten-free dieters can eat:  potatoes, rice, corn, buckwheat, soy, quinoa, amaranth, millet, fresh vegetables and fruit, legumes, nuts, seeds, raisins, figs, berries and blackstrap molasses.

Because of the damage that gluten intolerance causes to the gut, it is important for people with celiac's disease to maintain vigilance against disorders like candida, crohn's, and irritable bowel.

The following list of supplements can be used for preventing and treating celiac disease.  Adult doses are given.  Ensure that all supplements are hypoallergenic, yeast and gluten free.  (CLICK SUPPLEMENT NAME FOR PRODUCTS).