50+ : Celiac disease on the rise

Taken from 50+.com

Healthy Living

Celiac disease on the rise
Article By: Elizabeth Rogers
Cases of celiac disease are on the rise -- especially in older adults. Find out what symptoms your doctor could be overlooking.

Imagine a common protein that can make you sick — really sick. For people who suffer from celiac disease, the body’s inability to tolerate gluten can cause problems ranging from persistent tummy troubles and fatigue to malnutrition, bone loss and an increased risk for certain cancers. Once thought to be a rare disease that shows up in children, celiac disease is on the rise — and it’s showing up more often in older adults.

This medical condition, also known as gluten intolerance or gluten-sensitive enteropathy, is an autoimmune condition where the body’s immune system reacts to gluten, a protein found in grains like wheat, barley, rye and spelt. The result? Damage to the intestinal villi — the tiny, finger-shaped structures that line the small bowel — that makes it difficult for the body to absorb essential nutrients like iron, calcium, vitamin D and protein. It’s not an allergy or intolerance to wheat, but rather a component of the grain.

Over time, the accumulating damage can result in malnutrition, bone loss, infertility, miscarriages and an increased risk for lymphoma and gastrointestinal cancers. Even more troublesome is the fact that celiac disease keeps company with other chronic conditions like rheumatoid arthritis, type 1 diabetes, lupus, Down syndrome and thyroid disease.

Recent research has been challenging what we thought we knew about the condition. A study conducted at the University of Maryland School of Medicine Center for Celiac Research, recently published in the Annals of Medicine, revealed two interesting trends. First, celiac disease is more common than we think. Blood tests from over 3500 participants revealed that the number of people with blood markers for celiac disease roughly doubled every 15 years — from 1 in 501 people in 1974 to 1 in 219 by 1984 and finally 1 in 133 in 2003.

The second: You’re never too old to develop celiac disease. As the study’s participants aged, the incidence of celiac disease increased. While the numbers were relatively small, the findings supported previous studies, including research out of Finland that reported that seniors were two and a half times more likely to have celiac disease than the general population.

Another thing experts are questioning is the cause. There is a genetic connection — roughly one in 10 people with celiac disease has a close relative who has the disease. However, there’s more to the story: Some people who carry the gene never develop the disease, and doctors don’t know exactly why some patients develop well it into adulthood. Current thinking is that environmental factors also play a role in triggering the disease, though it’s going to take a lot more research to find a connection and a cause. Some possible catalysts include surgery, emotional stress, infections or pregnancy.

Another possibility is that the microbes that live in our gut change as we age, which could affect our tolerance for gluten. Armed with this information, future research can focus on preventing celiac disease and other autoimmune disorders, not just treating them.

What’s the bottom line? Experts warn that patients and doctors alike should be on the look out for celiac disease, especially as we age.

The symptoms
Could you or someone you know be unknowingly suffering from celiac disease? The symptoms and severity vary from person to person, but can include:

- Digestive issues including bloating, gas, indigestion, nausea, constipation and recurring diarrhea.

- Signs of malabsorption. Many people with celiac disease have deficiencies of iron (anemia) as well as vitamins A, D, E, K, B12 and folate. Many people with celiac disease are also lactose intolerant because the intestinal damage affects their ability to break down lactase.

- Extreme weakness and fatigue.

- Unexplained weight loss.

- Bone or joint pain.

- Easy bruising or abnormal bleeding.

- Ulcers or canker sores in the mouth.

- Migraine headaches.

- Fluid retention, particularly swelling in the ankles or hands.

- Infertility (which occurs in both men and women).

- Menstrual irregularities.

- Depression.

- Unexplained neurological symptoms like loss of balance and numbness or tingling in the extremities.

- An itchy rash or blisters on the skin (a condition known as dermatitis herpetiformis).

Again, this is a broad list — some people only experience one or two symptoms, and not everyone experiences gastrointestinal issues.

Getting the right diagnosis
The symptoms can also indicate other common health conditions, which is why diagnosis can be tricky. Celiac disease is often misdiagnosed as conditions like irritable bowl syndrome, chronic fatigue syndrome or diverticulitis.

So what’s a patient to do? Talk to your doctor if you suspect celiac disease could be the cause. The challenge isn’t the lack of reliable ways to diagnose the disease —it’s a lack of awareness.

The first step is to take a blood test — specifically the IgA anti-transglutaminase antibody test (tTG) and the IgA anti-endomysial antibody test (EMA). This doesn’t necessarily have to involve your doctor. There is a home test kit on the market that measures tTG antibodies in the blood with a pinprick on the finger and ten minutes of your time. While the kit has been approved by Health Canada, it’s not perfect and it’s not meant for self-diagnosis. Experts warn if you get a positive result, talk to your doctor before you do anything else.

But because blood tests alone can’t provide a definitive diagnosis, doctors usually order a biopsy of the small intestine, the procedure considered the “golden standard” for celiac disease diagnosis. (Don’t worry, it’s not major surgery — it’s often done under sedation and on an outpatient basis.)

Of course, there is one catch: if you suspect gluten is the culprit, do not change your diet until you have a diagnosis. Dropping gluten from the menu means test results could show a false negative, plus you’ll need an accurate baseline for follow-up tests to monitor the condition.

Right now, the only treatment available for celiac disease is to follow a gluten-free diet. The good news is that some people begin to see relief within days of starting the diet, but it is a lifetime commitment. The intestinal damage will heal, but the intolerance never goes away.

Living gluten-free means avoiding the obvious culprits like certain grains and all products containing gluten. That last part is harder than it sounds because gluten can show up where you don’t expect it, like in sauces, candy, processed meats, some medications and supplements, malt vinegar and beer. Careful label reading is a must, as is consultation with a dietician to help create a balanced diet.

While the gluten-free diet is challenging and expensive, there are more resources and better awareness than ever before. More gluten-free products are available, even in mainstream stores, and better efforts are made to ensure accurate labeling. There are even gluten-free restaurants and bakeries popping up across the globe. Gluten-free food bloggers and cookbooks also make it easier to prepare tasty meals and baked goods (many of which will fool non-celiacs too).

Celiac disease in Canada
- Celiac disease affects nearly 1 per cent of the Canadian population — that’s more than 300,000 people. The actual incidence of the disease is predicted to be much higher because many people haven’t been diagnosed yet.

- It can take up to 10-12 years to get an accurate diagnosis. Patients are often bounced around from specialist to specialist before the correct cause is found. However, better awareness and screening is likely to cut this statistic.

- Celiac disease often shows up in people between the ages of 30 and 60, and the average age for diagnosis is 46.

ON THE WEB
Need more information? Here’s where to find it:
Canadian Celiac Association
Celiac Disease Foundation
Celiac Sprue Association
Health Canada
The MayoClinic.com
MedicineNet.com
MedlinePlus.com (from the U.S. National Library of Medicine)
The National Digestive Diseases Information


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Gluten the Hidden Grain

It's very easy for someone to say "you have celiac disease...you can't eat gluten anymore!"

But, it is very hard to go G-free. I am still struggling with the change because gluten is everywhere. It is hidden in places you would never think gluten would be, just like sand after a nice long day at the beach by the end of the day you have gritty sand in places you wouldn't think sand should be. Your day was enjoyable just like the amazing meal you just ate but wait 20 minutes and you feel the effects, although gluten's affects are longer lasting. I have changed the way I buy and cook food when grocery shopping in that I buy pure and natural vegetables, fruits and meats, even organic sometimes but it is hard to overcome this feeling of dread for the next meal.

My children are not G-free which makes it hard when cooking and baking. I don't have that down yet which I should since it has been several years. This is so difficult for me because I am an organized person and it stresses me out that I can't make it work. I have tried a schedule, post it notes, dry erase boards, binders with dividers, and a few other forms of organization, even unorganized meals and only on occasion it works. I breathe a sigh of relief thinking maybe this will work but next time usually the next day to my utter horror it fails yet again.

I can't force myself to get past the fact that I can't go into my local grocery store and buy almonds in case they went down a conveyer belt, which had a form of gluten on it. I am forced to go out of my way to buy foods that are much more expensive because I can't eat the normal North American foods. Where is the break in eating costs for people who have to live like this to be healthy but are in no way able to afford it? In other posts I talk about how to save money in different areas around the home so that the money can shift to the G-Free foods but there is only so much one can do.

I use the variety of popular gluten free cook books that are on the market today but find it overwhelming and time consuming to purchase and even harder yet, find most of the ingredients needed to make the foods, just so I can save some money. The amount of time it takes to prepare the foods can be ridiculous, who has that kind of time? I don't, although I would like to able to take the time and cook just one of those gourmet meals. It's just not the way I want to spend my time. I am a hearty meal, meat and potatoes girl, cooking in one pot is even better. Less to clean which gives me more time for my family and myself!

Life is to short to waste on stress and making as much money as you can, I'd rather have no stress, just enough money to get by but live my life to the fullest by having fun and doing what I love!

Find the hidden gluten in foods you may be eating but can't figure where the culprit is...

Saving Money

I am a coupon clipping, money saving, frugal mum who thrives on getting a bang for her buck and I am not afraid to say it!

I have decided that not only am I gluten free but in order to be able to afford it I have to save money in other places around the home.

Here are some money saving ideas.
Energy bill:
Dress in more layers, leave the oven door open after baking or cooking, make wool socks for yourself and family.

Buy in bulk

Pay off loans: with the money you save from coupons and the other savings from each month.

Coupons:
Save.ca

Points cards at The Bay (HBC POints) Zellers, Shoppers, Air Miles.

Weekly Flyers:
I look for the products I always buy and wait for them to go on sale. If I have a coupon for the product then I double save. Believe me it can happen, not often but it can.

I find that Canada doesn’t have the money saving resources the U.S has but we are getting better.

Clothing sales
I wait for the sales at the end of the season, I recycle by passing on our clothes to a few large families I know, I buy a few clothing items from Thrift Stores. On occasion I will shop for new fashion which is less expensive like: Gap or Abercrombie at Good Will or I will pick up some great vintage clothes that nobody would even think I bought second hand! It's a great feeling to get amazing deals!

Make your own clothes! Simplicity has great patterns that are in style. I have made p.j's, approns, and my daughter has made a purse/bag. I make my own quilts.

Grow your own fruits and vegetables!

Homemade laundry detergent
Liquid
- Front or top load machine- best value

4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax

Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.

Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.

-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)

Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.

Yield: Liquid soap recipe makes 10 gallons.

Top Load Machine- 5/8 Cup per load (Approx. 180 loads)

Front Load Machines- ¼ Cup per load (Approx. 640 loads)

*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
From the Duggars website

Powder
Ingredients:
•2/3 bar Fels Naptha Laundry Soap (equivalent of 1 cup grated)
•½ Cup 20 Mule Team Borax
•½ Cup Arm & Hammer Super Washing Soda.
•Container large enough to hold 2 cups of laundry detergent
Directions:
1.Grate the Fels Naptha laundry soap with a grater or use a food processor. Approximately 2/3 of a bar of soap will make 1 cup of grated soap.
2.Add the ½ cup of Borax and ½ cup of washing soda to the grated soap.
3.Shake and/or mix well
Use:
One tablespoon of detergent is sufficient per load of wash. If you have a high-efficiency machine, you might want to experiment with using a little less detergent for normal loads. If your clothes come out feeling stiff, lower the amount of detergent. For clothes that are heavily soiled, add a teaspoon more of the detergent..

Yield:
The recipe yields 2 cups of laundry detergent. If you use 1 tablespoon per load, you will be able to wash 32 loads of clothes.

Read other ideas at Suite101
Suite101

Sell your hand made items or unused, unwanted in good condition items from around your home at E-bay, Kijiji, etc.

Before you buy something think…do I need it or do I just want it? If the answer is need it then go for it, but first do some price comparisons.

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