Page 48 - Summer2014

The help detect celiac disease. If a blood test comes main ingredient is wheat, barley, or rye. Just a

disadvantages back positive for the appropriate antibodies an few of these include frozen vegetables, sauces,
upper endoscopy may be performed to assess soy sauce, many foods made with “natural flavor-
of many gluten- possible damage to the small intestine, more spe- ings,” vitamin and mineral supplements, some
free flours are cifically the duodenum. If there is flattening of medications, and even toothpaste. Of course, this
similar to those the villi, those finger-like projections that absorb is one more in a long list of reasons to stay away
nutrients, the doctor will work with the patient to from most processed foods, and focus instead on
of any refined create a gluten-free diet. Genetic testing is also those you prepare yourself!
flour: too much helpful for relatives of those with celiac disease, According to Dr. Leffler, director of clini-
starch, too little as the disease is hereditary and common among cal research at the Celiac Center at Beth Israel
first-degree relatives.
Deaconess Medical Center in Boston, a true
fiber, lack of gluten-free diet is time-consuming, expensive,
vitamins and NEWER APPROACH IN DIAGNOSTICS and restrictive. “It’s a gigantic burden for those
A fairly new approach that seeks to provide who have to follow it,” says Dr. Leffler. “Many
minerals. more sensitive, complete and early screening is people with celiac disease are understandably

available from EnteroLab. Their test is based frustrated when they hear in the lay press how
on earlier research which demonstrated that wonderful this diet is.”
anti-gliadin antibodies appear in the contents of The potential disadvantages of many gluten-
the intestines before they appear in the blood. free flours are similar to those of any refined
EnteroLab utilizes stool samples to test for these flour: too much starch, too little fiber, and a lack
antibodies in gluten-sensitive individuals with of important vitamins and minerals. Just because
the hope of positively identifying the condition something is gluten-free doesn’t mean it’s not re-
before more extensive damage to the body has fined. Many gluten-free bread and baking mixes
occurred. have added sugar, and many recipes and mixes
People with non-celiac gluten sensitivity require the addition of xanthan or guar-gum to
generally have an unpleasant response to eat- provide the structure found in flours containing
ing gluten. Symptoms can be similar to those gluten. Almond meal, which is currently one of
of IBS (irritable bowel syndrome): bloating, the most widely used gluten-free flours, while
diarrhea, and flatulence following the consump- rich in protein and other nutrients, is expensive,
tion of gluten-containing foods. They may also as well as high in phytates and omega-6.
experience headaches or fatigue following the Coconut flour, which I personally love and
consumption of gluten. Unlike a true celiac suf- use often for reasons other than avoiding gluten,
ferer, these reactions may not occur every time is the only other flour I bake with because it has
gluten is eaten; there is also no correlation with several desirable characteristics which, accord-
autoimmunity, making this very different from ing to Dr. Bruce Fife, author of Cooking with
celiac disease. Coconut Flour, “makes it a promising substitute
Wheat allergy—the third form of gluten for those who absolutely must avoid wheat flour.
intolerance—is a histamine response to any It is a good source of a variety of nutrients, in-
of several different forms of protein, including cluding protein. It contains about 10 to 12 percent
gluten, found in wheat. protein, which is the same as whole wheat flour.
It is an excellent source of dietary fiber, reducing
GOING GLUTEN-FREE its digestible carbohydrate content thus making it
Some of those going gluten-free may have the only truly low-carb flour. Another benefit of
decided to give up just baked goods like breads coconut flour is its mild taste. You would think
or cookies, and other easily recognized wheat- that it might taste like coconut, but it doesn’t.
based foods, failing to understand that they are It is nearly tasteless. When used in baking you
still getting plenty of gluten from other sources. cannot detect any coconut flavor. This is good
One of the reasons a diet completely free of because it takes on the flavor of the product being
gluten is so challenging is that gluten is present made. The primary benefit of coconut flour is its
in many processed foods, not just those whose complete absence of gluten.”
48 Wise Traditions SUMMER 2014 Wise Traditions

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