Generally, oats are an excellent source of good nutrients, including vitamins, minerals and antioxidants, and dietary fiber, such as soluble beta-glucans. They are high in protein, and are even thought to help maintain steady insulin levels. The working idea is that the biochemical nature of oats is gluten-free, but the manufacturing process of oats contaminates it with a common cereal protein called prolamins , which are found in wheat, barley and rye containing seeds that celiac patients have to avoid. One group of investigators analyzed 134 oat grains from various manufacturers in the U.S., Canada, and Europe, and they found that only 25 samples were uncontaminated by prolamins, and the majority of samples tested exceeded the threshold for what would be considered gluten-free. Unfortunately, results from clinical studies have been mixed. Also, even if the cross-contamination problem is resolved, the scientific community seems to agree that some celiac patients may be able to tolerate oats without any health consequences, while a subgroup of celiac patients simply cannot tolerate any oats. For now, the Celiac Sprue Association says it best with this formal recommendation: aOat products, grown, processed and packaged to be free of contamination with wheat, barley or rye appear to be suitable for some people with celiac disease, but not ALL peoplea Oats is not a risk-free choice for those on a gluten-free diet. Since oats are not a risk-free choice for all people with celiac disease, products containing oats do not qualify to use the CSA Recognition Seal.a FS asks : Is it possible for compromised tight junctions caused by celiac/gluten sensitivity to turn into ulcerations, and over time, into stenoses in the small bowl? Or do MRI-identified stenoses in the small bowl, coupled with chronic anemia, indicate a definitive Crohnas diagnosis? Celiac disease and Crohnas disease can occur together, although very rare to have both. In either disease, diagnostic confirmation has to come from endoscopy-obtained intestinal and colonic specimens (reviewed by an experienced GI pathologist). MRIs, imaging tests and laboratory results cannot confirm Crohnas disease or celiac disease.


Celiac Disease Symptoms

, Guide Updated September 09, 2008 Health’s Disease and Condition content is reviewed by the Medical Review Board See More About diarrhea Celiac disease is caused by an intolerance to the protein gluten, which is found in foods that contain wheat, rye and barley. Although once thought to be rare, celiac disease is now known to be fairly common, affecting up to 1% of people in the United States. Unfortunately, celiac disease still isn’t as well known as many other pediatric conditions, and many parents and pediatricians may overlook the symptoms. Children can develop symptoms of celiac disease once gluten has been introduced in to their diet usually sometime between 6 months and 2 years of age. Infants are often first introduced to gluten when they “graduate” from rice cereal and start a single grain cereal with barley or Cheerios, etc. Celiac Disease Symptoms Symptoms of celiac disease can include: delayed growth and failure to thrive recurrent gas, abdominal bloating and abdominal pain pale or foul-smelling or fatty stools unexplained iron deficiency anemia (a low red blood cell count) delayed puberty a skin rash ( dermatitis herpetiformis ) that causes itchy blisters to form on a child’s elbows, knees and buttocks. These symptoms do vary, though. Some children with celiac disease have no symptoms at all, while other children with celiac disease may be clingy, irritable and hard to console. Celiac Disease Tests Although some people simply try and see if their child will improve on a gluten-free diet, since this is a lifelong condition, formal diagnosis and testing is usually a good idea. Testing for celiac disease can include screening blood tests, such as: Immunoglobulin A (IgA) antitissue transglutaminase (tTGA) IgA anti-endomysium antibodies (AEA) If these screening tests show signs of celiac disease, a small bowel biopsy will usually be done by a pediatric gastroenterologist to confirm the diagnosis. What You Need to Know There is no cure or medication to treat celiac disease. Instead, parents must put their children on a gluten-free diet that doesn’t contain any foods that are made with wheat, rye or barley. Many experts also recommend that a child on a gluten-free diet also avoid oats.

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American Celiac Disease Alliance cheers new FDA standard for gluten-free labels (Video)

A new law has established what it means to eat a gluten-free product.

Photo credit: C4 Project “The long-awaited regulation will help to ensure that individuals with celiac disease have the basic information necessary to manage their health and is the result of a decade-long effort led by the ACDA, which represents patients and those serving the celiac community,” said the organization. Joining them in applauding the new standards: Companies who currently produce gluten-free foods that adhere to high standards . ” Glutino and Udi’s products currently contain less than 10 parts per million of gluten, which is well below the guidelines announced by the FDA,” said Steve Hughes, Chairman and CEO of Boulder Brands, which makes those products. “Although this standardization brings no changes to the way our brands make their products, it does validate our commitment to provide consumers with safe, gluten-free options that they can trust.” The products range from desserts to breads to crackers, such as Glutino Gluten Free Pretzels (click to order ). Included are products designed for the whole family to enjoy without worrying about wheat, such as Udi’s Gluten Free Granola (click for details ). Scott Mandell, CEO of Enjoy Life Foods noted, “Our company is excited to know there is a clear standard and guidelines for making a gluten-free claim.” The company has made a point of tracing the sources of ingredients used in its products, which are free from the top eight allergens as well. Without a doubt, this standard will ease anxiety and confusion for those who must adhere to the gluten-free diet for medical reasons. Their product line includes such sweet treats as gluten-free Enjoy Life Soft Baked Snickerdoodle Cookies and Enjoy Life Soft Baked Cookies Variety Pack (click for details ). The new rule will require products bearing a gluten-free label to contain less than 20 parts per million (ppm) or 20mg/kg of gluten, a level research has found to be safe. Gluten is the common name for the protein found in all forms of wheat, as well as rye, barley and triticale, and is harmful to persons with celiac disease and non-celiac gluten sensitivity . Suggested by the author: