Nutritional Concerns with Celiac Disease:
Healthful Gluten-Free Living is possible. Here are some suggestions I have to help people who either are sensitive to gluten or suffer from Celiac disease.
Gluten attacks the GI system leading to → flattened villi, and to a → damaged gastro intestinal system. This causes → malabsorption, along with nutritional deficiencies, and since most of the immune system is in the gut this damage leads to → a depressed immune system.
- Many nutritional deficiencies are common such as: Iron, Calcium, as well as Vitamins B, A, D, and K.
- Wheat based diets are fortified with nutrients, while, most gluten-free foods are not.
- Fiber is easily found in wheat based grains. In general most gluten-free grains are low in fiber, higher in starch, and fat.
- A damaged gastrointestinal system does not absorb nutrients effectively.
- Poor nutritional status, with a depressed immune function leaves you more susceptible to disease.
What can you do?
Chose only gluten-free whole grains such as: amaranth, buckwheat, millet, quinoa, brown rice, wild rice, sorghum, teff
Add: nuts, beans, flax, psyllium, to boost fiber and nutrient content
Increase: Fruits, vegetables, lean protein sources such as (chicken, fish, eggs, low fat dairy, soy proteins)
Consider Supplementing (Check with MD): A multivitamin, B Complex, Omega 3’s, Calcium with D