BAKERSFIELD, CA. - Gluten-free diets are all the rage these days. But while some people cut certain foods because of an intolerance, others avoid it because it could kill them.
While an estimated 15-million Americans have food allergies, a closer look at some local families reveals the struggles they go through being allergic to some foods as opposed to being intolerant.
For those living with a food allergy there is a big difference in treatment and diagnosis versus the way one would treat a food intolerance, according to experts.
Both the Ramirez and Wilson families struggle daily to make sure their young children are not exposed to foods that can trigger a severe reaction. Each of the families has even changed their eating habits to accommodate the needs of their children.
Diana Ramirez said her 4-year-old son Isaiah is severely allergic to dairy and wheat, so they have to keep him on a gluten-free diet.
"We avoid any of those foods that he's allergic to, which is kind of hard because a lot of our foods consist of wheat," said Ramirez.
Brittnee Wilson said that her 2-year-old daughter Olive Wilson suffers from both allergies and intolerance to some foods, adding that allergic reactions can be very painful for Olive.
"She breaks out in eczema on her face," said Wilson, as she describes some of different reactions Olive goes through. "She has really bad diarrhea, stomach aches ... with dairy, she gets really congested where it sounds like she's not breathing well."
While both allergies and intolerance to foods are not pleasant, Dr. Eric Boren of Kern Allergy said there is a distinct difference.
"[The] IgE antibody means you're allergic and you can die. The food intolerances are ones that if someone says they eat a food and it bothers them and it's fairly mild symptoms -- not anaphylaxis where they're calling 911. If the tests are negative, it says you're intolerant," said Boren.
"You don't need an EpiPen, but don't eat it because it doesn't agree with you," he added.
Celiac Disease is one form of intolerance where the body creates an immune system response to gluten and attacks the small intestine.
According to the national foundation for Celiac awareness, there aren't any recommended methods to test for non-celiac gluten sensitivity. However, there are tests to determine an allergy.
Boren said both are real conditions, but are not diagnosed in many cases. He adds that the term allergy is often misused by people when they are referring to irritants and intolerances.
Boren also points out that wheat and milk are the two most common intolerances for the human system and that many choose not to eat those foods.
"So many people, whether it be easier to lose weight, if they're having a low carb diet, or just the way they feel with either feeling bloated, many people will find if they eliminate dairy and reduce wheat or grain products, they're going to feel better," Boren said.
Eliminating foods with common ingredients like wheat and dairy can be more difficult than it sounds as both the Wilson and Ramirez family can attest.
"We just stick to eat vegan, stay home, cook constantly," said Wilson.
Wilson said changing up their lifestyle is not easy but adds that both she and her fiance are benefiting from the change and have even lost 20 pounds each as a result of the healthier choices.
"We were completely overwhelmed," said Wilson. "I was to the point where I was almost crying in the store because I didn't know what to do, but it gets easy. It gets easier."
Boren said that when he tells patients about the types of foods they will need to check for that it's common for people to spend hours in the grocery store reading labels and trying to find what will work for them.
"It's shocking how much foods you may not realize are in something you're eating," said Boren.
Ramirez had a similar experience, saying that finding the right products can be frustrating.
"At first, reading the food label I was like 'ugh...' every time. Now I know. When I go to the store I'm like 'OK, I know exactly what he can have,'" said Ramirez.
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What is Gluten?
Gluten, as defined by Gluten Free Society, "is a protein formed when wheat flour and water mix ... the stringy, elastic texture you see is gluten. The protein has an important function in food, giving structure to many grain-based products such as pasta, waffles, pastries and most bread."
We have put together several resources to assist you with allergy concerns, as well as more information on Gluten, Celiac Disease, products to avoid, and Facebook groups with recipes and local people to connect with.
Here is a Facebook page called Gluten Free Recipes dedicated to posting gluten-free recipes. There are currently more than 350,000 followers on this page.
Search for apps in your preferred app store.
Is That Gluten Free? - Cost: $7.99 (#1 gluten-free app )
Find Me Gluten Free - Cost: Free
Gluten Free - Cost: Free
Gluten Free Restaurant Items - Cost: $2.99
Grain or No Grain - Cost: Free (allows user to add lists of favorites and information about gluten free products)
Dine Gluten Free - Cost: Free - (database of gluten free restaurants)
Here are some lists from Gluten Free Society of gluten-based foods to avoid.
Wheat
Barley (malt)
Rye
Oats
Sorghum*
Millet*
Teff*
Triticale
Spelt
Durum (semolina)
Einkorn
Emmer
Corn
Rice (does not include wild rice varieties but does include brown rice)*
Groat
Graham
Amaranth***
Buckwheat***
Quinoa**
*These foods are considered gluten-free, however, to maintain a true gluten-free diet, glutenfree.org recommends avoiding these foods.
*** These items have a high risk of cross contamination with gluten products and glutenfree.org recommends verifying they are gluten-free before including them in your diet.
"These pseudo cereals are also very high in glutamic acid and should be discouraged as substitutes for patients with neurological symptoms," according to glutenfree.org.
Other items can also contain gluten.
MSG
Modified food starch
Textured vegetable protein
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Hydrogenated Starch Hydrolysate
Hydroxypropylated Starch
Pregelatinized starch
Vegetable gum
Vegetable protein
Extenders and binders
Maltodextrin (wheat or corn based)
Dextrin
Maltose
Non-Dairy Creamer
Seasonings (check labels)
Natural Flavors
Smoke flavors
Artificial Flavors
Natural Colors
Artificial Colors
Caramel color and flavoring
Soy Sauce
Miso
Bouillon cubes or stock cubes
Candy may be dusted with wheat flour; ask.
Canned soups – Most are not acceptable.
Cheese spreads & other processed cheese foods.
Chocolate – may contain malt flavoring.
Cold cuts, Wieners, Sausages – may have gluten due to cereal fillers.
Dip mixes
Dry sauce mixes
Honey Hams – can be based with wheat starch in coating.
Ice Cream & Frozen Yogurt – check all dairy. Cows are fed grains and many react to dairy for this reason. Grass-fed dairy recommended
Instant Teas & Coffees – cereal products may be included in the formulation.
Mayonnaise – check thickener and grain based vinegar ingredients
Mustard – Mustard powder may contain gluten
Oil, frying – Check for cross contamination or corn based oils.
Poultry and meats – Check out the flavorings and basting and inquire about meat glue
Sour cream – May contain modified food starch of indeterminate source.
Dry roasted nuts & honey roasted nuts
French fries in restaurants – Same oil may be used for wheat-containing items.
Gravies – check out thickening agent and liquid base.
Vitamin supplements (different brands contain grain based ingredients – check the labels carefully)
Baking powder (commonly contains grain – wheat or corn)
Beer
Malted beverages
Grain based spirits (many claim that distillation removes gluten…Gluten Free Society recommends avoidance regardless)
There are also many non-edible items that are in every household containing gluten that you may not have considered.
Stamps & envelopes
Toothpaste
Lipstick
Hairspray & Shampoo
Detergents
Pet Food
Medications & Vitamins
Lotions
Playdough
Makeup
What is celiac disease?
Celiac disease, as defined by Mayo Clinic, is an immune reaction to eating gluten, a protein found in wheat, barley and rye. It triggers a response in your small intestine that produces inflammation, preventing you from absorbing some nutrients.
The malabsorption can affect children more severely, causing irritation and stomach pains.
"The intestinal damage can cause weight loss, bloating and sometimes diarrhea. Eventually, your brain, nervous system, bones, liver and other organs can be deprived of vital nourishment," according to the Mayo Clinic website.
The Mayo Clinic states that there is no cure for celiac disease and that the best treatment is to avoid gluten-based foods and products.
The following is information directly from the Mayo Clinic website.
The signs and symptoms of celiac disease can vary greatly.
Although the classic signs are diarrhea and weight loss, most people with celiac disease experience few or no digestive signs or symptoms. Only about one-third of people diagnosed with celiac disease experience diarrhea, and about half have weight loss.
Twenty percent of people with celiac disease have constipation, and 10 percent are obese.
In addition to digestive problems, other signs and symptoms of celiac disease include:
ChildrenAs many as 75 percent of children with celiac disease are overweight or obese. Digestive signs and symptoms are experienced by 20 to 30 percent of children with the condition although the precise signs and symptoms differ by age.
In infants, typical signs and symptoms of celiac disease include:
Chronic diarrhea
Swollen belly
Pain
Failure to thrive or weight loss
Older children may experience:
Diarrhea
Constipation
Short stature
Delayed puberty
Neurologic symptoms, including attention-deficit/hyperactivity disorder (ADHD), learning disability, headaches and lack of muscle coordination
When to see a Doctor
Consult your doctor if you have diarrhea or digestive discomfort that lasts for more than two weeks.Consult your child's doctor if he or she is pale, irritable or failing to grow or has a potbelly and foul-smelling, bulky stools.
Be sure to consult your doctor before trying a gluten-free diet. If you stop eating gluten before you're tested for celiac disease, you may change the test results.
Celiac disease tends to run in families. If someone in your family has the condition, ask your doctor if you should be tested. Also ask your doctor about testing if you or someone in your family has a risk factor for celiac disease, such as type 1 diabetes.
Causes
The precise cause of celiac disease isn't known.
When the body's immune system overreacts to gluten in food, the immune reaction damages the tiny, hair-like projections (villi) that line the small intestine. Villi absorb vitamins, minerals and other nutrients from the food you eat. Normally, villi resemble the deep pile of a plush carpet, on a microscopic scale. The damage resulting from celiac disease makes the inner surface of the small intestine appear more like a tile floor. As a result your body is unable to absorb nutrients necessary for health and growth.
A study done by Mayo Clinic and the National Institutes of Health estimates that about 1 in 141 people in the U.S. have celiac disease, although the disease often goes undiagnosed. Celiac disease is most common in Caucasians.
Some gene changes (mutations) appear to increase the risk of developing the disease. But having those gene mutations doesn't mean you'll get celiac disease — meaning other factors must be involved.
Sometimes celiac disease is triggered — or becomes active for the first time — after surgery, pregnancy, childbirth, viral infection or severe emotional stress.
