(This story was provided by San Gabriel Valley Tribune.)
For years, medical students were taught that celiac disease was extremely rare. In this condition, the protein in wheat, barley and rye (gluten) triggers an autoimmune response that destroys the intestinal lining.
People with celiac disease develop a range of symptoms when they eat foods made with flour such as bread, pancakes, pretzels, pizza or pasta. Drinking beer also can trigger problems.
Some individuals experience digestive upset. Gas, bloating, heartburn, cramping and diarrhea are not uncommon. Fatigue and anemia also are complications of this disorder. Migraine headaches, osteoporosis, neuropathy, cognitive impairment and even cancer can be long-term consequences of celiac disease.
Now physicians are recognizing that celiac disease should not be considered rare. Blood tests reveal that as many as one American in 130 or so may have it, although many are undiagnosed (American Journal of Gastroenterology online, March 1, 2011).
Some patients have become frustrated in trying to find the source of their symptoms, however. Despite difficulties that would suggest celiac disease, blood tests may come up negative. Here is how one reader describes her experience:
"I am 33 years old, and for years I have suffered from irritable bowel syndrome (IBS) with diarrhea, chronic fatigue, hair loss, Raynaud's phenomenon, fibromyalgia, peripheral neuropathy, iron deficiency anemia, polycystic ovaries and arthritis pain in my back. I was diagnosed with all of those things separately.
"Doctors were puzzled about these ailments because I was so young. They looked for lupus, rheumatoid arthritis, multiple sclerosis and other diseases, but all the tests were negative.
"Recently, I learned about celiac disease and gluten-free (GF) diet. I had the blood test for celiac and it was negative, but I went ahead and started following the GF diet.
"In the two weeks since I began GF, my IBS symptoms have disappeared! My fatigue is lessened. My hair loss is decreasing. I am taking fewer anti-inflammatory medications.
"I have told my sister about it, since celiac disease is hereditary. She is 37 and was diagnosed with thyroid disease and early-onset osteoporosis as well as severe migraines. All of those could be symptoms of celiac. Our mother has terminal adenocarcinoma, and most of her life she struggled with fibromyalgia and IBS.
"I return to my doctor in a few weeks and plan to tell her that the GF diet is working for me despite the blood tests being negative, because I understand that the instance of false negatives is high. I am so surprised that doctors have missed this possibility with my family for so many years. All the damage that could have been prevented if we had only known!"
Even people who test negative for celiac disease may react badly to gluten, as two recent studies confirm (BMC Medicine, March 9, 2011; International Archives of Allergy and Immunology online, Feb. 22, 2011). These individuals also benefit from a gluten-free diet.
Foods containing gluten are very widespread in the American diet. Choosing a gluten-free approach requires vigilance, but for those with serious sensitivities, it is worth the effort.
Joe Graedon is a pharmacologist. Teresa Graedon holds a doctorate in medical anthropology and is a nutrition expert. Write to them in care of their Web site: www.PeoplesPharmacy.com.
Reference:
Self-Defined Style:
Gluten-Free Amber Ale
Medium-bodied with subtle caramel and nut flavor nuances. Refined, herbal hop aroma and finish.
Best With:
Fresh fruit, breakfast cassarole at brunch, baked potatoes, rice dishes, chicken or fuller-flavored fish.
Self-Defined Style:
Gluten-Free Dubbel Ale
In the classic dubbel fashion, a hint of dark-sugar and toffee flavor; and a traditional Belgian yeast bouquet.
Best With:
Makes a fine aperitif; also great with traditional Italian antipasto, soft cheeses, gluten-free baked goods and Belgian-style "pomme frites."
Self-Defined Style:
Gluten-Free Tripel Ale
Fairly light body for beer of this strength; spice and herb nose with flavors of candied fruit. Aromatic, long finish.
Draft Magazine's Editor's Pick
Best With:
Steamed asparagus, artichoke, squash, or other full-flavored, rich vegetables. Excellent with beef dishes or with wild game.
Brewery:
Andelot DeProef Browerij
Green's was founded in 2004 to brew full-flavored beers without barley or wheat, so beer lovers with gluten intolerance, also known as celiac disease, could enjoy them. The beers are brewed at Andelot DeProef Browerij, in Lochristi, Belgium.
Made from millet, sorghum, rice, and buckwheat, as well as classic hop varieties, they are fermented with a traditional Belgian yeast strain and bottle-conditioned. They are also vegan.
Brewery:
Green Valley Brewing Company
Redbridge is the first, nationally available gluten-free beer made with sorghum – a safe grain for those allergic to wheat or gluten. It is grown in the United States, Africa, Southern Europe, Central America and Southern Asia.
Redbridge is a beer for adults who experience wheat allergies or who choose a gluten-free or wheat-free diet.
Redbridge was awarded gold medals in the gluten-free beer category at the 2008 and 2007 Great American Beer Festival and the 2007 North American Beer Awards and a bronze medal at the 2008 World Beer Cup.
Self-Defined Style:
Fermented Apple Cider
Ace Cider is California's first commercially produced and distributed cider, is taking advantage of the blossoming national "hard" cider market with a distinctive California cider made in a specially-designed micro cider mill in Graton, just outside Sebastopol. The California Cider company (CCC) is benefiting from Sonoma's tradition of providing high quality Gravenstein and other varieties of apple juice. Ace Apple, CCC's flagship brand, is made with 100% pure, local apple juice giving it a fresh, natural taste and setting it apart from most other brands (not using 100% juice).
Self-Defined Style:
Fermented Pear Cider
Ace Perry Cider is a new premium fermented cider produced by The California Cider Company (CCC) in the Heart of Sonoma's Apple Country. It is not only California's first commercially produced and distributed pear cider, but, by all reports, the first made in the USA. The second Ace cider to come out of the specially-designed micro cider mill, in Graton just outside Sebastapol, is an innovative complement to Ace Apple, CCC's flagship brand. Like Ace Apple, Ace Perry is made from a base of 100% pure, local apple juice.
Self-Defined Style:
Fermented Dry Apple Cider
Now we have four ACES, we had to have a Joker! Ace Joker Cider is a new premium Champagne like cider produced by The California Cider Company (CCC).
Light in color with a 8% alcohol content, this delicious addition to our foray of ciders can be tried on tap at our pub, Ace-in-the-Hole, or from 22oz bottles. The Joke is on us! Ace Cider is gluten free!
Brewery:
The California Cider Company
The California Cider Company is owned by Geoffrey House, the man credited with initiating the national cider renaissance. Utilizing his insider's view of the cider industry, he took more than two years to develop the Ace Cider. House, owner of the second largest specialty beer and cider marketing company in the US, began importing ciders into the US in 1986. Since then he has seen explosive sales growth, as hard cider has moved beyond specialty beer and liquor stores and established itself on the supermarket shelves as a new drink category.
Brewery:
Original Sin Hard Cider
Original Sin is Gluten-Free
Self-Defined Style:
Hard Cider
Original Sin is a gluten-free cider that contains no artificial colors or flavor. Original Sin is light and clean tasting allowing the natural flavor of the apple to speak for itself. Rated America's Top Cider by New York Times.
Best With:
Original Sin is ideal with barbecue, fish and casual American fare.
Self-Defined Style:
English Bitter - Gluten Free
A clean, crisp gluten-free ale with a pilsner style lager finish and aromas of citrus and mandarin from American Amarillo hops.
Self-Defined Style:
Hard Apple Cider
As cool and invigorating as a brisk morning in Vermont's Green Mountains, Woodchuck Crisp Cider is a refreshing hard cider that's delicate in body and brimming with delicious apple flavor. Artfully perfected by our Cider Master, this session cider is sure to keep you refreshed and lively.
Self-Defined Style:
Pumpkin Cider
Every once in a while you know you stumble upon something glorious. That something just so happens to be our Private Reserve Pumpkin. We have combined our signature taste with a refreshing pumpkin finish. Limited to just two and half hours on the production line this is a true connoisseur's cider.
Pumpkin Cider is the first of our Private Reserve styles and the first pumpkin cider in the world! We are always experimenting at the Cidery to come up with new styles, so check back soon for more.
Best With:
The Woodchuck Private Reserve Pumpkin Cider pairs perfectly with roasted duck, turkey, squash ravioli, creme brulee, and cheesecake as well as other distinguished dishes noteworthy of the autumn harvest and fall holiday season. Woodchuck Cider recipes can be viewed and submitted at www.woodchuck.com/cider/recipes.html.
