October is Celiac Disease Awareness Month

Gluten-Free Food Solutions Are Increasing for Those with Celiac Disease

Arlington, VA, October 2, 2006 — A growing number of Americans may unknowingly suffer from celiac disease, a hard-to-diagnose disorder that is characterized by an inability to digest specific proteins called gluten that are found in wheat, barley, rye and oats. In fact, the National Institutes of Health estimates that celiac disease may affect as many as three million or about 1 in every 133 Americans.

“Celiac disease is an inherited disorder and because it has such a wide variety of symptoms, it is often difficult to diagnose,” says Jean Guest, a registered dietitian consultant to the Celiac Sprue Association, a non-profit organization dedicated to helping individuals with celiac disease. “It’s important to diagnose celiac disease as soon as possible because if left untreated it can lead to serious health problems, such as anemia and osteoporosis, as well as related autoimmune diseases like rheumatoid arthritis and type 1 diabetes.”

Part of the difficulty in diagnosing celiac disease is that there are more than 20 different symptoms associated with the disorder. Some of the more typical symptoms are diarrhea, constipation, gas, bloating and fatigue, painful joints, among others. Once diagnosed, the only treatment for celiac disease is to follow a life-long gluten-free diet, which means avoiding all wheat, barley, rye and oats and foods that contain them. This may sound difficult to do, since so many food items have their basis in grains, and a newly diagnosed celiac disease patient is often given a long list of foods to avoid.

Gluten-Free Foods

The good news, according to Guest, is that there are hundreds of foods that are naturally gluten-free and many others that are made from gluten-free grains that are now available commercially.

“It used to be that if you had celiac disease, you had to avoid many foods that you might otherwise enjoy,” says Guest. “Today, there are many gluten-free choices available to people with celiac disease. Rice, for instance, is naturally gluten-free, so it can be substituted for wheat, barley, rye and oats. Rice is enriched, so it’s packed full of vitamins and minerals, contains B-vitamins, folate, iron, zinc and magnesium -- and brown rice contains selenium and is a good source of fiber. This is important because celiac disease often prevents the body from absorbing nutrients properly, so rice is a good staple food for a gluten-free diet to ensure that those with celiac disease are getting the nutrients they need.” Rice also combines well with other foods that are naturally gluten-free, including fruits and vegetables, meats, poultry and fish.

In addition, there are many products on the market today that are made with gluten-free flours and grains. In fact, many grocery stores are now beginning to carry gluten-free products and some even offer a “gluten-free” section in their stores.

Gluten-Free Autumn Bounty Combine rice with a delicious bountiful harvest of plant-based foods including crunchy apples, savory pumpkin, cranberries and nutritious cruciferous vegetables such as broccoli, Brussels sprouts and cauliflower to prepare a dish that has all the nutrition without any gluten.

Try the gluten-free Cranberry Rice Salad. In medium bowl, combine 3 cups cooked rice,1/2 cup sweetened dried cranberries,2 celery stalks, chopped,1/2 cup salted cashews and 1/4 cup balsamic vinegar. Toss well, serve cold. Yield 10 servings.

For more gluten-free rice recipes and nutrition information, visit www.usarice.com/consumer and for more information about celiac disease, Celiac disease awareness month and resources for gluten-free food products, log on to www.csaceliacs.org.

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