Celiac disease is a reaction to the gluten (more specifically gliadin) protein found in wheat, rye, and barley. According to the Celiac Disease Foundation, 1 in 100 people worldwide have this condition. In regards to the U.S. numbers, nearly 2.5 million are currently undiagnosed and at risk for major health complications (1).
If a person with celiac disease consumes gluten, the villi that line the small intestine flatten out (picture a hardwood floor vs. a shag rug), which limits the surface area, leading to leaky gut and unabsorbed nutrients. If this condition is left untreated, celiac disease can be problematic and even lead to death.
It was first addressed several thousands of years ago but only more recently has the root cause been identified and given a name. While there are strong genetic factors at play in determining if an individual will develop celiac disease, there has been an increasing amount of science showing the role environmental factors play in the cause as well. Factors such as the microbiome, leaky gut, gastrointestinal infections, pregnancy, viral infections, and stress may also be at the root.
What Causes Celiac Disease?
Many scientists believe that the hybridization of wheat has led to an increase in the diagnosis of celiac as well (2). As Dr. William Davis, author of the #1 New York Times best selling book, Wheat Belly, has pointed out, “the wheat we eat nowadays is no longer the amber waves of grain our nation is built upon.”
Einkorn was the only known form of wheat in early civilization. After the cultivation of einkorn wheat, the emmer variety started to be produced as the natural offspring of einkorn. Fast forward to today’s society, we now have over 25,000 different kinds of wheat strains, thanks to human intervention and hybridization practices. The leading strain we use for today’s wheat is no longer einkorn nor emmer, but rather a hybridized form of wheat, known as dwarf wheat (or Triticum Aestivum).
Allan Fritz, PhD, professor of wheat breeding at Kansas State University said, “dwarf and semi-dwarf wheat now comprise more than 99% of all wheat grown worldwide.” This strain was hybridized in the 1960s by Norman Borlaug to feed 3rd world countries and help end world hunger. This hybridization process of dwarf wheat was so profound and paradigm shifting, Borlaug won the Nobel Peace Prize in 1970 for his work.
While it isn’t definitive what exactly the cause of celiac disease is, it is still very difficult to diagnose properly. It affects many different individuals in various ways. In fact, researchers from the University of Chicago have estimated that no more than 17% of all celiac cases are known inside the U.S. This would mean that a majority of the population who has symptoms with celiac disease are completely unaware (3).
Celiac disease symptoms include:
Diarrhea
Fatigue
Weight Loss
Bloating
Anemia
Malnutrition
Joint pains
Irregular periods
Changes in mood/anxiety
Because celiac disease is a condition of the small intestine, this can lead to a host of problems all throughout the body. The gut is the direct link from the external environment to our internal environment. Due to the complete destruction of the gut lining, this leaves the intestinal wall permeable to foreign invaders, resulting in an autoimmune attack.
While celiac is most prevalent in Caucasians, 95% of people who have celiac disease also have a specific gene called HLA-DQ2. The remaining 5% have a similar gene called HLA-DQ8. While having either one of these genes does not guarantee you will develop celiac disease, it can put you at a greater risk. It is most likely that these genes can either be turned “on or off” depending on the environment you expose yourself to. This is what’s called epigenetics.
Epigenetics can be thought of as “above” our genetic control. We may have specific genes that make us “fat” but if we never put ourselves in the environments that are going to turn on those fat genes, then we won’t become overweight or obese.
Genes may load the gun but environment pulls the trigger.
If you have, or think you might have celiac disease, following a strict gluten-free diet will allow the immune system to repair itself and begin to heal. Work with a physician who is well-versed in this field and is willing to work with you in order to improve symptoms and create a lifestyle plan to help you live your best life. If you do have the symptoms listed above you can also follow a natural celiac disease treatment plan listed below.
Nutrition for Celiac Disease
1. Remove all gluten from your diet
Complete removal of all gluten from wheat, rye, and barley is the only sure way to reduce symptoms of celiac disease. Gluten can also be found in hidden sources such as cosmetics, medications, and processed foods. When in doubt, it’s best not to consume it.
While removing and eating “gluten-free” foods has helped celiac sufferers, this doesn’t mean everyone is out of the woods. A lot of gluten-free labeled food contains other ingredients that may be harmful to our health in other ways, like spiking insulin levels too high, exacerbating other autoimmune conditions, and disrupting our endocrine system.
2. Avoid hidden sources of gluten
I eluded to this one above but gluten can be found in nearly every product under the sun nowadays. Make sure you check products like:
Makeup
Medications
Shampoo & conditioner
Supplements
Laundry detergent
Toothpaste
Among many other products.
3. Restore nutritional deficiencies
Knowing that gluten can open the gut lining and cause a certain level of malnutrition, make sure you correct any nutritional deficiency. While most people will jump right to multivitamins, food should always come first. Most multivitamins don’t get absorbed properly and aren’t that bioavailable. Choose to consume real, whole foods before supplementing and fill in the cracks with personalized supplementation for your unique needs.
Common nutritional deficiencies & best food sources may include:
Calcium - (Bone broth, sardines, salmon, & sea veggies - avoid conventional dairy)
Iron - (Heme iron is best and can be found in animal sources such as grassfed red meats)
Zinc - (Extremely bioavailable in animal products. Plants can contain anti-nutrients which bind to zinc and keep it from being absorbed (gluten is one example of an anti-nutrient). Red meats, eggs, & shellfish are best)
Vitamin D - (Best sourced from the sun in adequate weather. If that is not an option, eat optimal amounts of fish, egg yolks, liver, & salmon)
Vitamin B6 - (Most bioavailable from fish and beef liver)
Vitamin B12 - (Only found in animal products. Food sources are what our bodies expect first and then supplement when possible)
Folate - (Beef liver, asparagus, broccoli, avocados, & eggs)
It’s also best to get a blood panel done to determine which nutrients you may be deficient in. Check with a doctor to determine your levels then eat the specific foods listed and supplement if needed.
Celiac Disease Lifestyle Protocol
Foods to Include:
1. Non-gluten containing grains
In replacement of wheat, rye, and barley, an individual can include grains such as quinoa, buckwheat, millet, arrowroot, and rice. These grains don’t contain gluten and may be better tolerated for certain individuals.
2. Higher Protein Foods
Protein-rich foods are great for any individual but especially those with celiac disease. Protein helps to keep cells and muscles healthy, especially those who may have digestive issues and malabsorption. Start consuming foods with a high biological value (HBV protein) such as:
Grass fed meats
Wild caught fish
Pastured chickens
Pastured eggs
3. Daily Consumption of Bone Broth
Bone broth is an ancient food that our ancestors have consumed for many millennia. Properly made bone broth is rich in many gut and joint healing compounds such as the amino acids glycine and L- glutamine, as well as joint nourishing compounds such as chondroitin, glucosamine, and hyaluronic acid.
Drinking a blend of chicken and beef bone broth daily provides critical minerals, gelatin, and collagen to help repair the damaged digestive system and helping to seal the tight junctions within the small intestine.
Foods to avoid:
1. Grains that contain gluten & corn
People that have an irritation to gluten may also be irritated by corn consumption. Corn contains what is called “corn gluten” and may trigger the same symptoms that those with celiac experience. If you believe you have or experience celiac-like symptoms, it’s best to avoid corn containing foods for 30 days to see if your results improve.
2. Gut Irritants
While this is highly individualized, there are many gut irritants that all individuals, not just those with celiac, can avoid to help their gut heal. Remove things such as:
Alcohol
Processed foods
Sugary drinks
Antibiotics
Certain medications (work with your doctor)
Supplements For celiac disease:
1. Digestive Enzymes
Digestive enzymes are a natural part of the human body but can be decreased due to a host of reasons. Supplementing with specific types of enzymes may help along the digestion process. For celiac disease specifically, look for a product that contains DPP-IV. This enzyme can help reduce the reaction to gluten. It should be taken with meals.
2. Probiotics
Most individuals with celiac disease and those with a gluten-restricted diet tend to have lower levels of good bacteria. Incorporating probiotic-rich foods and a high-quality probiotic supplement may help to correct this issue. Choose to consume probiotic-rich foods such as:
Kimchi
Sauerkraut
Kombucha
Grass fed yogurt
Fruit and vegetables that are unwashed straight from the garden
Try supplementing with a high-quality probiotic supplement that meets this criteria:
50 billion CFU (colony forming units)
Contains SBOs (soil based organisms)
Doesn’t need to be refrigerated
Survivability (make sure it can actually make it to the small intestine without being destroyed by stomach acid)
Contains >10 different strains of probiotics
3. Multivitamin
While most multivitamins may do more harm than good, finding the right type of multivitamin for your individual needs may help when it comes to common malabsorption due to celiac disease. Nutrient dense foods should always come first, but targeted supplementation may help as well.
When it comes to food sources, beef liver is nature’s best “multivitamin”. It contains nutrients in the most bioavailable form and nothing else comes close to the nutritional content. If you cannot find any good grassfed beef liver near you, you can consume these desiccated organs in tablet form from Heart and Soil. Try to consume 4 oz per week at a minimum.
Nature’s other “multivitamin” is a high quality green juice powder. Make sure the powder is low temperature processed and contains no added sugar. There are many great brands out there that are incorporating spirulina, chlorella, and other superfoods into their blends to make them taste great.
It’s best to work with a doctor and determine what nutrient levels you are low in and supplement if needed.
4. Targeted Supplementation to Help With Celiac Disease
L-glutamine - specific amino acid that has shown efficacy in helping to repair the gut lining
Licorice Root - an adaptogenic herb that has been used for thousands of years in Eastern medicine that has shown great results in being an anti-inflammatory and improving symptoms of leaky gut (4).
Marshmallow Root - science has shown that marshmallow root restores the integrity of the small junctions of the gut lining. This supplement may also help individuals who suffer from irritable bowel disease (5).
Closing thoughts:
While celiac disease is on the rise, gluten intolerance (non-celiac gluten sensitivity) is also a possibility. If you feel that you may be reactive to gluten, it’s best to cut out all potential gluten-containing products for a minimum of 30 days to see if it affects you. Once the 30 days is up, try reintroducing gluten-containing foods and see how you react.
If you have celiac disease currently, this is not recommended.
At this time, there is no cure for celiac disease but it can be managed through healthy dietary and lifestyle choices. For more personalized guidance and a customized approach to health, sign up for my Ultimate Autoimmune Reset™ Challenge today.
