2013-Fall Bloom:
10/16/2013
7:55 PM
Page 18
According to the Mayo Clinic, celiac disease is an immune reaction to eating gluten
a protein found in wheat, barley and rye
F
your TABLE ARTICLE BY KATIE KING PHOTOGRAPHY BY NIKKI FOX
Guide to gluten free or those who have been diagnosed with celiac disease, even the seemingly simple task of fixing dinner can become overwhelming. When trying to live a gluten-free life, the list of foods — and even drinks — that should be avoided is long and complex. “It can be a difficult diet to follow,” remarked registered dietician Deborah Dunn. “I’ve had some people tell me they just want to give up.” Dunn, who currently teaches nutrition and wellness courses at Bridgewater College, adds that it doesn’t help when others frequently fail to recognize the severity of the illness, and thus may not offer recently diagnosed friends or family members the support they deserve. While some might brush it off, Dunn insists it’s a serious condition. “Celiac disease is an autoimmune disease that affects the digestive track,” she explained. “The symptoms usually can be bloating, diarrhea, stomach pain, fatigue, joint pain or a skin rash.” According to Dunn, a blood test can be given to test for celiac, or in some cases, a physician may order a biopsy of the small intestine. Unfortunately, even once the disease is confirmed, there is no pill or surgery to fix the problem. “Since it’s an autoimmune disease, it cannot be cured,” Dunn said. “But people with celiac can lead long, healthy lives — the treatment is diet.” Since focusing on all the foods that should be avoided can seem depressing, Dunn encourages those with celiac to concentrate on what they can eat. “There are plenty of foods that are naturally gluten free,” she said, adding that any fresh meat, fruit or vegetable is generally a safe choice. Processed items, however, can frequently land celiac suf-
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Bloom
Fall 2013
Valerie Ramsey, owner of Fine Flours Bakery, makes a loaf of gluten-free bread to sell at the Harrisonburg Farmers Market. Ramsey shared her step-by-step process for those going gluten-free.
ferers “in trouble,” as gluten can be found in everything from soup and salad dressing to hot dogs and beer. Since the diet is so restrictive, Dunn says those who follow it are at risk for missing out on crucial nutrients. Instead of turning to the Internet for advice, she says those affected should visit a registered dietician. “There’s a lot of misinformation out there,” she pointed out, adding that she’s heard some are even voluntarily going gluten free, believing it’s a weight loss technique. “See a dietician to ensure you get enough nutrients,” she recommends. Harrisonburg local Valerie Ramsey recalls how “overwhelming” it was for her gluten-intolerant husband, Jonathan, when he was first attempting to change
Life with celiac disease
his lifestyle. As a sign of support, she opted to give up gluten, as well. Together, the pair “did a lot of reading” and experimented with different recipes. “[Gluten-free] baking is a completely different ball park,” she said. “It’s so different.” In October 2011, the couple opened a gluten-free bakery — Fine Flours Bakery LLC — out of their home in Harrisonburg. Using a cross-contamination-free kitchen, Ramsey prepares a variety of baked goods, including muffins, scones, rolls and cakes. Below, she shares advice on how to make a gluten-free loaf of bread. Step 1 Choose a heavy, gluten-free grain. Some of the most common flour choices include