Though most of you probably didn’t know, Tuesday (September 13th) was Celiac Awareness Day — an effort shining a light on Celiac Disease, a growing issue facing a number of Americans.
What is Celiac Disease?
Celiac Disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food when a person affected consumes gluten (the protein found in wheat, barley and rye). When untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease, and cancer.
As more Americans become aware of their gluten intolerance — symptoms of Celiac Disease range from gas and bloating to fatigue to tingling in the hands and feet — more products labeled “Gluten-Free” are hitting the shelves. We spoke with Alice Bast, Founder and President of The National Foundation for Celiac Awareness about Celiac Disease, how to detect and manage it and how to enjoy foods while staying healthy.
Lolita Carrico: I know many adults with Celiac disease – and the statistics suggest more than 3 million Americans suffer from it, but what about Celiac disease in children – what percentage of the 3 million are children?
Alice Bast: The 3 million figure takes into account children and the good news is that Celiac Disease is easiest to diagnose in childhood. However, of the 3 million Americans who have Celiac Disease, only 5% are aware of their condition. 95% of American’s are not diagnosed so we’re hoping to raise awareness so people that have the symptoms get tested.
Lolita Carrico: There are so many more gluten-free options available at the markets now, which is wonderful, but what about in restaurants – is it tricky for those that have Celiac disease to navigate menus since some ingredients in sauces, etc. can have gluten?
Alice Bast: That’s an important question — because so many people think that the absence of wheat means gluten-free, asking your waiter at a restaurant if a menu item is gluten-free isn’t always going to result in an accurate answer. The best advice is to call ahead to the restaurant and specifically ask what menu items are truly gluten-free before you go. Also, ethnic restaurants like Indian and Thai offer mostly gluten-free meals.
Lolita Carrico: What’s your best advice for someone newly diagnosed with Celiac Disease?
Alice Best: Focus on the positive! Think about all the foods you can eat — everything around the perimeter of the supermarket is usually gluten-free and think of all those foods! And as far as starches, potatoes and rice are always on the approved list.
Lolita Carrico: You’re working with Post Cereals and their Fruity Pebbles and Cocoa Pebbles brands because they’re great once-in-a-while treats that are gluten-free. We got some great recipe ideas from Post – like Cocoa Crunch bars (recipe below) which are great ideas for gluten-free treats for kids (and adults!). Are there other ideas you can offer?
Alice Bast: There are many recipes on the CeliacCentral.org site from desserts and treats to ethnic meals.
Cocoa Pebbles Crunch Bars
5 cups Cocoa Pebbles
2/3 cups snowflake coconut
½ cup nonfat milk powder
1 cup mini marshmallows
2 sticks butter, melted
¾ cup dulce de leche or other caramel sauce
DIRECTIONS
PREHEAT oven to 325F.
Mix cereal, coconut, marshmallows and butter.
Press firmly into a greased 6-inch square baking pan.
BAKE 25 minutes.
Hot out of the oven, drizzle caramel sauce over bars.
Cool completely.
Cut into 24 bars to serve.
*Makes two dozen bars.
TIPS & SUGGESTIONS
Use small molds –muffin pans or other shape –metal or silicone –to make individual Cocoa Pebbles Crunch Bars.Use Fruity Pebbles and sweetened condensed milk in place of Cocoa Pebbles and caramel sauce.Stud the caramel sauce with your favorite nuts.