Question and Answers – Page 11

Q. Dear Roberta,I read somewhere that cabbage contains gluten and I can find no evidence either way to confirm or deny this.
I am a severe celiac and I need to find out as my diet is limited enough.

Thank you for your time.


A. Cabbage does not contain gluten. However, foods containing cabbage such as coleslaw might contain gluten so you should check the ingredients.

Roberta

Q. Dear Roberta,Last May I started having severe gastro-intestinal symptoms. I had frequent severe diarrhea, sometimes lasting 5-7 days at a time with only a day or two off in between.

It was so bad that I overcame my physician aversion and went to see a gastroenterologist in August.

There were several significant findings to my colonoscopy. I had several hernias, signs of colitis, blunting of the villi and fat excretion. He did the confirmatory blood work for celiac and the tests were negative.

He treated me for 2 weeks with pancreatic enzymes to see if the fat excretion was due to pancreatic insufficiency but there was no relief in symptoms.

We tried a lactose free diet, same result. He decided to call it the catch-all, IBS and gave me Librax and told me to loose weight.

Finally, in January my health was in such a bad state that I decided to take control. In the way of background I am a type 2 diabetic and have been diagnosed for over 10 years (I am only 44 years old).

It started with gestational diabetes with my first child and stayed with the birth of my twins 11 years ago. I was very overweight (about 80 pounds) and my blood sugars were not in good control. I was taking meds (Glucophage and Actos) but still had problems with my fasting blood sugars.

I started a very aggressive diet and exercise program. I eat 1400-1600 calories a day of low-fat protein, fresh veggies, minimal fruit, low-fat dairy and multigrain. I stay away from “white foods” – processed grains, white flour, sugar. I go to the gym 4-5 times a week, walk 3 miles on a huge incline and do some resistant weight work.

I have lost 50 pounds, gained muscle tone and have fasting blood sugars below 90. I still have periodic problems with my stomach. I have no sensitivity to oats but find if I eat small quantities of pasta or other wheat-based grains I get diarrhea accompanied by gas, bloating and cramps.

I guess my question is, is it possible to have a glucose intolerance without testing positive for celiac?

If I do have an intolerance, is eating small occasional quantities of gluten doing damage to my intestines, as if I had celiac?
Your advise is greatly appreciated.

A. Yes, it is possible to have a gluten intolerance without testing positive for celiac disease. If you find that eliminating gluten helps with your symptoms I would strongly suggest you continue to do so.

Roberta

Q. Dear Roberta,I have a question. I want to be a vegetarian and I want to know what type of vitamins I need to take to replace the meat?
This if for my daughter who is 13 years old.

Also what type of vitamins do she need to take and how much intake does she need of calories, sodium and others?

A. You did not say whether your daughter has celiac disease and needs to be on a gluten free diet, so I am assuming for this purpose she does not have celiac disease.

Vegetarians can eat a healthy diet, but it takes a little more effort than it does for meat eaters.

The following is quoted from the Dietary Guidelines for Americans, 2005 regarding vegetarian choices:

“Vegetarians of all types can achieve recommended nutrient intakes through careful selection of foods. These individuals should give special attention to their intakes of protein, iron, and vitamin B12, as well as calcium and vitamin D if avoiding milk products. In addition, vegetarians could select only nuts, seeds, and legumes from the meat and beans group, or they could include eggs if so desired. At the 2,000 calorie level, they could choose about 1.5 ounces of nuts and 2/3 cup legumes instead of 5.5 ounces of meat, poultry, and/or fish. One egg, 1/2 ounce of nuts, or 1/4 cup of legumes is considered equivalent to one ounce of meat, poultry, or fish in the USDA Food Guide.”

An average 13 year old girl should have between 1600 and 2200 calories per day depending on whether she is sedentary, moderately active, or active.

Vegetarians need to pay special attention to iron intake since there is a possibility they may be iron deficient. Some high iron foods that vegetarians could eat are egg yolk (if they eat eggs), spinach, and iron fortified orange juice. Vitamin C is an enhancer of iron absorption. Vitamin B12 can be obtained through fortified cereals. Your doctor may recommend you take a daily vitamin mineral supplement as well.

The average 13 year old girl only needs about 28 grams of protein per day so it shouldn’t be difficult to get adequate protein if you eat foods such as peanut butter, beans, and soy products.

I am glad you realize that a vegetarian diet means a lot more than just “not eating animal products”.

Finally, I would strongly recommend seeing a dietitian in your area for further support.
Roberta

Q. Dear Roberta,I am a celiac and I see caramel coloring, natural and artificial coloring and flavoring in practically everything.

Different lists I’ve read on gluten free ingredients contradict each other on these items. Are they safe?
Thank you

A. In the US and Canada caramel coloring does not come from wheat. However, products made in other countries could contain caramel coloring made from malt syrup or wheat, so companies should be contacted when in doubt.

According to the FDA, natural flavorings are “derived from a spice, fruit or fruit juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, egg, milk product…whose significant function in food is flavoring rather than nutritional.” In the US if the flavoring is made from wheat it will be listed as such on the label, but not all companies will list the source of flavorings made from barley. To be safe contact the manufacturer.

The Gluten Intolerance Group is actively working to amend the current labeling law in the US so all gluten containing ingredients would have to be listed.

The National Foundation for Celiac Awareness has this statement on their website:

“LABELING – FALCPA (Food Allergen Labeling and Consumer Protection Act) effective as of 1-1-2006. All products containing wheat or ingredients made from wheat must be labeled. Barley and rye are not included in this law. Watch out for barley malt, it is often used in chocolate candies & cereal. Advisory statements, such as “Processed in a facility that also…” are often used, but are not regulated by FALCPA. Call companies 800#’s for more detailed information.”

Roberta

Q. Dear Roberta,I have a question for you and I’m not sure of how to ask it.

I don’t know if this particular symptom was caused by Celiac or something else. I know that I have water retention but it has gotten better. For some reason I get problems breathing whenever I eat vegetables, fruits, and with other foods.

Is that common for people who have Celiac’s? I was just diagnosed with Celiac like last week. I know that I not doing everything correct yet but I did make some changes.

I am still waiting to see the gastroenterologist in Oct. but I don’t know what to do until then. I would like to know what you suggest if you don’t mind.

I know that its very important to eat fruits and vegetables and I noticed the hard way of what other foods do to the body.

A. I have not heard of this as being a symptom associated with celiac disease. Water retention and “problems breathing” could be associated with heart disease and are therefore not things you want to wait and see if they get better so I would strongly suggest you contact your physician as soon as possible so he or she could examine you and determine if you need a diuretic (“water pill”) or some other treatment such as a low sodium diet.

Roberta

Q. Dear Roberta,I have been very careful to keep my diet gluten free, but every day I have had symptoms I couldn’t explain. You know, that niggling, bloated feeling, that makes me feel not quite right.

Suddenly it dawned on me that it might be caused by my body lotion, which contains oats.

Is it possible for my system to absorb the gluten through my skin?

I am trying another lotion, Nivea, and so far I am beginning to feel better.

Thank you so much for your help

A. Thank you for contacting us with your question.

Gluten is not absorbed through the skin. The only time I would advise avoiding these types of products would be if there was a chance of the product getting onto your mouth and therefore into your stomach and then small intestine.

Therefore lipstick and lip balm should be gluten free.
Roberta

Q. Dear Roberta,My husband has celiac disease and has just been diagnosed with a hiatle hernia.

I would like to find and antacid he can take that is gluten free.

Any suggestions?

A. According to www.glutenfreedrugs.com, all Tums are gluten free except Tums Smoothies.
Roberta

Q. Dear Roberta,My doctor has told me now that I am a Celiac to eat as much rice and potatoes as I want.

I also suffer from Hypothyroid disease. Losing weight is not that easy. I do not eat much. Can you send me some meal plans as to what to have everyday, portion control.

It seems like no one in my area is really educated on GF meal planning. I called one of the local hospitals and they just told me to omit the bread from my diet, after asking what celiac spure disease was… needless to say I was not very happy with their outcome.

Any information you can send me or advise me to get will be greatly appreciated. Thank you in advance for your time.
Best regards to you.

A. The most important thing to remember is to include enough fiber in your diet. I have attached some information that should help you do that.

Fiber in your diet not only helps with digestive issues but also helps you feel fuller, which should help with weight control. Nothing is wrong with rice and potatoes as long as your portion is the size of your fist, the potato has the skin on and the rice is brown, not white.

That being said, I am a firm believer that (other than what you have to do to maintain a gluten free lifestyle) “there are no good or bad foods.” In other words, a small piece of cake (gluten free) or gluten free ice cream or candy occasionally is fine, as long as you eat plenty of fruits and vegetables most of the time and stay active.

The only foods you should avoid are those that contain gluten. Remember, fat has more than twice the calories of protein or carbohydrate, so a weight loss diet should limit, but not necessarily eliminate, fatty foods. Fat is necessary for absorption of fat soluble vitamins.

Also, make sure to eat at least 3 meals per day (4 to 5 hours apart) — skipping meals can lead to overeating later.
Roberta

Q. Dear Roberta,I was diagnosed with Celiac earlier this year. I am 64 years old and have cancer (doing treatments). Cancer loves sugar so my naturpathic dr. told me to substitute unsweetened apple sauce or apple butter for the sugar.

Do you know what the measurements would be to substitute this? I am currently using Svetia in my cereal and tea, but it seems to be sold only in packets or liquid.

I would like to buy it as you would buy regular sugar in a 5lb bag. Do you know where I might be able to purchase it by the bag. Or do you know of any other sweetener I could use?

First time I have been on your sight, read all the questions. Keep up the good work.
Thanks.

A. There is currently no scientifically proven research that shows that people with cancer should avoid sugar. However, if you prefer to substitute sugar with Stevia, Stevia is made by many different manufacturers and since it is not regulated by the FDA can have varying ingredients along with the stevia extract. You should probably contact the manufacturer to make sure it does not contain gluten.

I would think each brand of Stevia would probably have its own substitution recommendations for sugar (check the package).
Roberta

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