What is celiac disease?

Gluten intolerance, sprue and nontropical sprue are some of the other names for celiac disease. When gluten is ingested, the lining of the small intestine becomes irritated. And the result is far from pleasant. Weight loss, chronic diarrhea, abdominal swelling, pain, flatulence, itching, rashes and anemia are some of the symptoms that give this frustrating chronic illness a bad name and the people who suffer from it a very uncomfortable time. The cause of the disease remains unknown, BUT evidence suggests it runs in families. While the condition appears to have first been identified around 200 BC, it has remained mostly misunderstood until recent times. Gluten intolerance is difficult to detect and is often misdiagnosed. Many have lived unwittingly with the pain and disruption it causes for years. Until recently, celiac disease was thought to be relatively uncommon. Studies have shown, however, that 1 out of ever 133 people in North America likely have celiac disease.

So what is this gluten stuff, anyhow?

Gluten is the "glue" that makes dough sticky and, due to its carbon dioxide content, enables bread to rise. It is found in wheat, rye, barley and oats and, accordingly, all products made from them. For people intolerant to gluten, foods to avoid may include beer, wheat bran, durum, farina, graham flour, semolina, oat bran, malt, malt syrup, malt extract, and malt vinegar. Many are unaware that gluten is also a hidden ingredient in a number of vitamins and pills, prepared mixes and popular store-bought sauces such as soya and salad dressings.

How can I tell if I have celiac disease or my children have it?

If you suspect that you or your child may suffer from gluten intolerance, talk to your family doctor and ask about a celiac blood test. You might also want to fill out our Celiac Symptoms Checklist and bring it to your next medical appointment. Your doctor may find it helpful.   

Is there a cure for celiac disease?

Not yet. Fortunately, celiac disease can be controlled easily and effectively. The key is a gluten-free diet.

Is there anything in the grain family that a person with celiac disease can eat?

Quite a lot, actually! Rice, corn, soya, arrowroot, potato flour, cornstarch, tapioca, rice bran, cornmeal, bean flours and buckwheat are all gluten-free. And therein lies the key to our gluten-free recipes and the delicious gluten-free products PatsyPie offers.

Where can I get more information on celiac disease?

We have put together a list of web sites on celiac disease and gluten intolerance that may help you. There are also a growing number of informative books available. To see a few of our favorite titles, click here .

This fact page is intended as a general information resource. It is not intended for use in diagnosis, treatment, or any other medical application. Questions should be directed to your family doctor. This information is not warranted and no liability is assumed by PatsyPie® for the recommendations, information, dietary suggestions, menus, and recipes contained herein.