Dietary gluten plus a genetic predisposition triggers an autoimmune reaction in people with celiac sprue, damaging cells lining the small intestine.  Continued exposure to gluten causes the tall columnar cells to disappear, leaving a flat surface unable to absorb nutrients, leading to malnutrition, diarrhea, and other complications.  

Gluten is found in wheat, barley, rye, and oats mnemonic = WBRO.  Triticale, spelt, and kamut are food forms containing gluten.  For a listing of safe and offending grains, see: http://www.csaceliacs.org/GlutenFree_Flour_Guide.php

 

British physician Dr. Samuel Gee was the first to link celiac disease to diet, saying, "...if the patient can be cured at all, it must be by means of diet."

 

Celiac disease involves the villi (Latin for "shaggy hair"), which greatly increase the surface area and absorptive capacity of the small bowel.  The presence of gluten in the diet of a person so predisposed incites an autoimmune inflammatory reaction in and about the villi, damaging them in such a fashion that their columns recede to a flat surface, greatly diminishing the intestine's capacity to absorb fats, vitamins, and other nutrients.

 

 

 

 Dr. Samuel Gee was the first linked celiac disease to diet, saying, "...if the patient can be cured at all, it must be by means of diet."  Celiac sprue varies from tropical sprue in that the latter does not have an identified cause, and occurs in tropical areas.

 

The changes in the histopathology seen in the plates above are totally reversed by following a gluten-free diet in celiac sprue.  Many are interested in this diet, going "gluten-free."  Here are some ideas for living on such a diet:

 

Kedgeree-a Victorian breakfast idea

 

A dish of kedgeree makes a substantial and nutritious gluten free breakfast, to be enjoyed by the whole family.

 

Ingredients

            4oz (100g) cooked long grain rice

            2oz cooked, smoked haddock, cod, or salmon

            2 hardboiled eggs

            2 medium tomatoes

            Oil

            Seasoning to taste

Method

            Remove any skin and bones from the fish and flake into pieces.  Chop the tomatoes and hardboiled eggs and add to the fish along with rice.  Heat the oil (or cream or butter) in a frying pan and then add the fish, egg, tomato and rice mixture.  Stir very gently trying not to break up the fish, and heat through.  Season to taste and add a pinch of cayenne pepper if desired.

 

            Serve kedgeree on a warmed plate with hot, buttered gluten free toast.

 

Source:  http://www.the-gluten-free-chef.com/kedgeree.html

 

 

Homemade Muesli

Ingredients

            3 strips of dried banana AND/OR 3 - 6 chopped dates

            One small handful dark raisins

            7 raw almonds

            7 raw pecan halves, chopped

            One handful raw sunflower seeds (not roasted or salted), chopped

            1 -2 tablespoons grated unsweeted coconut

            One chopped apple

            About 6 - 8 blackberries or the berry of your choice

Mix           

            That's it!  Store what's left in a refrigerator container.

 

More Info: http://iamglutenfree.blogspot.com/2007/05/breakfast-of-champions.html

 

 

 

McDonald's Gluten-Free Menu Items

 

Breakfast: Scrambled eggs, Canadian Bacon, sausage, hashbrowns

            (All buns, biscuits, bagels and tortilla wraps contain gluten.)

 

Other gluten-free items: Apple juice, coffee, hot chocolate, 1% Low Fat Milk, White or Chocolate, Orange Juice, Soft drinks, Chocolate, Strawberry, Vanilla Triple Thick Shakes; Condiments/Sauces, Butter, Honey, Hot Mustard Sauce, Hotcake syrup, Jam, Ketchup, Lettuce, Margarine, Mayonnaise, Mustard, Onions, Pickles, Tartar sauce, Tomato, Apple Dippers and Low fat caramel Dip, American cheese.

 

Beef patty (no bun), Breakfast Beef Steak, Canadian Bacon, Fruit'n Yogurt Parfait (no granola), Ice Cream Sundaes including nuts, McFlurry with M&M's candies, sausage, scrambled egg, Caesar salad w/o Chicken, Side salad, Newman's own Creamy Caesar, Cobb, Low fat Balsamic Vinaigrette, and Ranch Dressings, and Salsa.

 

Source: http://gfrestaurants.com/mcdonalds-gluten-free-menu/

 

 

Lunch into Dinner

 

Bento for Laptop Lunch

 

Pack a hardboiled egg with 3 black bean miniburgers on lettuce in a rectangular compartment bin; dried fruit and nut cup in a square container; brown rice with sesame oil, tamari sauce, and cherry tomato halves; steamed broccoli with tahini-lemon sauce for a satisfying, gluten-free lunch on the go!

 

Source: http://glutenfreeinthegreens.blogspot.com/2008/01/bentos-love-gluten-free-lunch.html

 

 

 

Gluten Free Pizza Dough

 

Ingredients

 

            1 Tbsp. yeast
1 1/3 c. milk (soy, cow, or rice)


1 tsp. sugar

2 1/3 c. Mary's Gluten Free All Purpose Flour Mix*
2 tsp. xanthum gum
1 tsp salt

            2 tsp. olive oil

            2 tsp. cider vinegar

Cooking Instructions: 
1. Put your pizza stone into the oven and preheat the oven to 400 degrees .

 

2. Heat the milk in the microwave so that it is warm. Combine the milk with the sugar and yeast in a small mixing bowl. Let your liquid mixture sit and "proof" while you get the dry ingredients ready.

3. Combine the flour mix, salt and xanthan gum.

4. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then add all of liquid ingredients into the flour mixture and mix well with your hands.

5. Place the dough onto a heavily floured rolling board (I use rice flour) and knead the dough for several minutes, working in the rice flour until you dough is pliable and not sticky.

6. Roll the dough out into a circle that is approximately 1/8″ thick.  Move the crust to the hot pizza stone and bake at 400 degrees until the top of the crust gets just a hint of color.

7. Remove the crust from the oven. Add all of your toppings, and then put back in the oven to bake until your toppings look well done (e.g. cheese starts to brown).

Yields: 8 large slices  (Make mine a veggie delight!)

If you're allergic to soy, you can substitute Mary's Gluten Free Soy Free All Purpose Flour Mix

 

Chicken Fajita Quesadillas

2 c. shredded chicken
1 large onion
2 large bell peppers
1 tsp oil
1 c. cheddar cheese, grated
16 corn tortillas
Fajita seasoning (McCormick's suggested)

Cooking Directions: Slice peppers and onion into thin strips. Heat a large skillet to medium heat and sauté peppers and onions in oil. When the vegetables are tender, add the shredded chicken and season to taste with seasoning. Cook until the chicken is hot. Set the vegetables and chicken aside.

Heat a skillet or griddle to medium-high heat. Place one tortilla on the skillet. Sprinkle 1 Tbsp of cheese on the tortilla; spread 1/8 of the chicken/veggie mixture on top; sprinkle another tablespoon of cheese; top with a second tortilla. Once the bottom tortilla has browned, flip the quesadilla and cook until the second tortilla has browned. Remove the quesadilla to a plate in a warm oven and repeat for the remaining 7 quesadillas.

Serving Suggestion: Refried beans topped with salsa.

Source: http://www.glutenfreecookingschool.com/archives/rolling-in-dough-homemade-pizza-crust/

 

These recipes appealed to me-of course, they require modification for use in diabetes, hypertension, eating disorders, overweight, obesity, or hyperlipidemia.

 

References:

 

Spiro, Howard M., M.D. Clinical Gastroenterology. Macmillan Publishing Co., Inc, New York. 1977: pp. 509-510Describe New Article Submission here.

Notes: [1], [2] Spiro, Howard M., M.D. Clinical Gastroenterology. Macmillan Publishing Co., Inc, New York. 1977: pp. 509-510

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EditText of this page (last edited February 27, 2010)