When Nutrition Gets in the Way of Health

Back in February, I wrote about the that seemed to appear out of nowhere. What their research uncovered was the condition called “Clostridium Difficil, or C. diff,” in which overuse of antibiotics interferes with the body’s ability to absorb nutrition, leading their then-2-year-old son down a path of developmental regression.

Over the course of eight years and many medical teams later, Tyler is a normally developing and functioning 10-year old, albeit with several nutrition issues, that will be with him for the rest of his life. A gluten-free diet keeps him focused, energized and even-tempered.

In that same piece, I alluded to my own efforts to figure out what was causing my daughter’s seemingly random episodes of headaches, dizziness, and inability to function for days and weeks at a time. 

When the traditional paths provided no good answers, I sought out holistic measures to try to find a clue. In testing a number of potential triggers for adverse reactions in her body, it was wheat that screamed loud and clear. Blood tests confirmed this diagnosis, and the wheat-free diet began. Two months into it, she is brighter, slimmer, more energetic and healthier. A slip of wheat, however, may have been the culprit in a recent headache/dizziness episode.

Once the body is clear of wheat or gluten, it takes only a trace to set off the reaction, and it can be hard to avoid those traces. 

Two of my friends have children diagnosed with celiac disease, an autoimmune reaction to gluten, that damages the villi of the small intestine and interferes with the absorption of food, resulting in malnourishment. If undiagnosed, celiac disease can lead to other autoimmune diseases such as osteoporosis, thyroid disease and cancer. The immediate symptoms include intestinal distress (bloating, gas, diarrhea, constipation), skin rash, headaches, mouth sores, joint pain and more.

A gluten-free diet means avoiding all foods that contain wheat (including spelt, triticale, and kamut), rye, barley, and sometimes oats. A wheat-free diet can be a bit less restrictive, as it usually only involves wheat, not rye and barley.

The common thread for all of us dealing with this challenge is that we have had to re-think everything related to food in order to keep our children from debilitating or even life-threatening reactions. Every food label must be read. Every recipe adjusted. The cabinets get purged of nutritional contraband. Robin Rosenblum, whose son has celiac, has made it practically a full-time job to ensure that he can live a full and normal life despite his food restrictions. She has paved the way for all of us in this area who are discovering the challenges of a wheat or gluten-free life.  Thanks to Rosenblum, there is now gluten-free pizza at Mama Lucia’s. 

Gluten-free and wheat-free products are becoming more widely available at our local grocery stores including Giant, , Trader Joe’s, Whole Foods, and MOMs. Nutritionist, Judi Samuels, recommends selecting more fruits, vegetables, and lean meat, and more naturally gluten-free grains like brown rice, quinoa, and buckwheat, rather than just buying prepackaged products labeled "gluten free.”

Cheryl Harris, RD, a celiac sufferer herself, agrees. “Most of us are eating tremendous amounts of processed food, gluten-free or not, and that’s just not good for our health.” Harris strongly recommends a medical evaluation for gluten or wheat sensitivity, including celiac disease, for anyone with symptoms that persist or just don’t make sense.

Recent research shows that 30-35 percent of the population has celiac disease but only 1 percent will actually develop the disease. Early diagnosis is especially important in younger children, as symptoms can seem unrelated but have profound effects on the physical, emotional and academic progress of a child.

Here are some recommended resources for more information on celiac disease, gluten intolerance and wheat allergy:

Food Allergy

Celiac Central

For support, considering joining the Washington Area Celiac Sprue Support Group

Cheryl Harris, R.D.

Celiac Disease Video Project