food page: celiac disease

Published in The Post-Star (D1)
1/11/06

For one in every 133 Americans, poison lurks in the bread box. That's how many people have celiac disease, a chronic auto-immune disorder that makes the gastrointestinal tract reject gluten, a protein found in wheat and barley.

"If celiacs eat something with gluten in it, an allergic reaction occurs in the small intestine that damages its ability to absorb nutrients," explained Dr. Michael Chase of Gastroenterology Associates in Glens Falls.

Something as simple as a sandwich or a slice of pizza can cause chronic diarrhea, painful cramps, weakness and fatigue for a person with celiac disease. In the long run, the lack of nutrients can bring more serious complications like anemia, osteoporosis, and infertility.

According to Sandra McNeil, clinical manager of nutrition and diabetes for Glens Falls Hospital, some people suffer the symptoms for years before receiving an accurate diagnosis.

"We've heard some horror stories of people actually being told they're bipolar because they've become so frustrated and depressed from these symptoms, and no one can tell them what's wrong with them," she said.

For Post-Star reporter Maury Thompson, getting diagnosed with celiac disease in late 2003 was the first step out of a painful spiral into a life-threatening illness.

"I'd had symptoms all my life that were misdiagnosed," he said. "I went to my doctor, who sent me to a cancer specialist, who sent me to a psychologist ... when I finally went to a gastroenterologist, it was the first time I'd ever heard of celiac disease."

The diagnosis came just in time for Thompson, who had lost 40 pounds in eight months and was too weak to walk out of the hospital after being tested. On a gluten-free diet, he said, "things immediately turned around."

Recognition of the disease is growing, McNeil said.

"Retailers are beginning to notice the niche market for gluten-free foods," she said.

At Pure and Simple Natural Foods in Glens Falls, the first thing customers see when entering the store is a freezer full of everything from wheat-free chocolate doughnuts to gourmet pizzas made with rice-flour crusts.

"At least two or three of our customers every day come in looking for gluten-free foods, and we just bought this freezer last year so we could add more," said Matthew Savard, whose father Paul owns the store. "This kind of variety is relatively new."

Chain supermarkets like Hannaford's have recently added gluten-free specialty foods to their shelves, and gluten-free entrees are showing up on the menus of major restaurant chains such as Outback Steakhouse, Wendy's and McDonald's, according to McNeil.

Shopping will get easier for celiacs this year, since a new federal law requires all food packaging to clearly list whether the product contains wheat or other common food allergens.
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