Today, Mary shares food tips and resource leads for managing Celiac Disease:
“A year ago, my biggest concern when grocery shopping was scanning the aisles for the best sales, but once our daughter was diagnosed with Celiac Disease - the autoimmune disorder caused by a reaction to gluten protein found in wheat, barley, and rye (see basic Celiac facts at the end of this post) - my priority turned towards reading labels and looking for the presence of wheat, barley, or rye in our groceries.
While at first our hearts sank at the news, we quickly put the situation in perspective. Celiac Disease, in and of itself, is not life threatening. And the good thing about Jillian having been diagnosed at such a young age (2 years old) is that she’s malleable and has quickly caught on to learning to ask if she can eat certain foods before popping them in her mouth. As a family, we have made adjustments in our eating habits as well, so, for example, we aren’t eating pre-diagnosis favorites in front of her. Below are some gluten-free foods that we’ve found Jillian absolutely loves and that are now staples in our household.
Other great resources on Celiac Disease and products include Gluten-Free Mall, Glutenfree.com, and Celiac.com. Blogs such as Gluten Free Mommy and Delightfully Gluten Free also feature wonderfully creative and easy recipes for those looking to keep their diet interesting. Gluten is even becoming a bit of a “celebrity.” It was recently the topic of an article in USA Today, and Oprah even has “done the gluten-free diet” thing by choice.
Some Facts about Celiac*
Celiac occurs in the population in 1 out of 133 people, and is becoming more commonly diagnosed now that there is a reliable blood-test to check for it. Once diagnosed, Celiac requires a change in diet and the elimination of all wheat, barley, and rye.
Prevalence of Celiac Disease in the United States:
Image source: NIH Consensus Development Conference on Celiac Disease