Celiac: Is Wheat Making You Sick?
Millions Of People Suffer In Silence
UPDATED: 11:05 a.m. EDT May 26, 2004
MADISON, Wis. -- A very common disease is starting to get some much-needed attention -- celiac disease, also known as wheat-gluten intolerance, which is a digestive disorder.
Millions of people have it, but don't know it, in part because they are reluctant to talk about certain health issues -- bowel functions ranking near the top.
The Dederich family, of Madison, is speaking out about celiac disease because they know a diagnosis could change your life.
The family often gathers for dinner and table talk revolves around the food. They share recipes, but for different reasons than most.
"We have homemade gluten-free bread, a mixture of tapioca, potato and rice flour," said Liz Dederich.
The Dederichs all have celiac disease. Because their bodies cannot tolerate wheat gluten, nothing they eat can contain specific cereal grains. Duane Dederich was the first to be diagnosed in 1993.
"I had lost all my body fat and muscle," he said. "I went from 225 pounds to 164 pounds in four months."
But Duane experienced a lifetime of symptoms. With each dinner and with each conversation that followed, one by one, family members realized they had the same problems.
"All four of the children, two sisters out of three, and I think each of their children may have it," said Duane.
"Problems with constipation grew into severe stomach pains to doubling over with cramps," said Dean Dederich.
Dr. Mark Reichelderfer said celiac disease is the inflammation of the small intestine, and then small intestine can no longer absorb nutrients properly.
"That's the reason for diarrhea, bloating, iron malabsorption, and calcium malabsorption," said Reichelderfer, a gastroenterologist at the University of Wisconsin Hospital and Clinics.
Celiac disease is common and affects on average one out of every 250 people. It's a genetic condition found mainly in people of European descent.
Because the symptoms often mimic other conditions people seldom feel comfortable sharing, most celiac sufferers never understand that it doesn't take much to feel better. The solution is to go gluten-free.
But it's not an easy switch.
"Wheat, barley and rye is in just about everything. In addition, gluten itself is a food additive and added into lot of prepared foods as thickening agent," said Reichelderfer.
"Distilled vinegar, can't have. So, if you think of all the things with it, pickles, salsa, all of that, you have to be very careful about what you get," said Liz Dederich.
The Dederichs want others to know what they have learned. Gluten-free food is still good food. For them, it's worth it to feel healthy again.
If celiac disease is left untreated, it can cause other chronic or even life-threatening disorders. That's why the Dederichs are raising their children gluten-free. Even their dog, they've found out, is allergic to wheat.
The family often gathers for dinner and table talk revolves around the food. They share recipes, but for different reasons than most.
"We have homemade gluten-free bread, a mixture of tapioca, potato and rice flour," said Liz Dederich.
The Dederichs all have celiac disease. Because their bodies cannot tolerate wheat gluten, nothing they eat can contain specific cereal grains. Duane Dederich was the first to be diagnosed in 1993.
"I had lost all my body fat and muscle," he said. "I went from 225 pounds to 164 pounds in four months."
But Duane experienced a lifetime of symptoms. With each dinner and with each conversation that followed, one by one, family members realized they had the same problems.
"All four of the children, two sisters out of three, and I think each of their children may have it," said Duane.
"Problems with constipation grew into severe stomach pains to doubling over with cramps," said Dean Dederich.
Dr. Mark Reichelderfer said celiac disease is the inflammation of the small intestine, and then small intestine can no longer absorb nutrients properly.
"That's the reason for diarrhea, bloating, iron malabsorption, and calcium malabsorption," said Reichelderfer, a gastroenterologist at the University of Wisconsin Hospital and Clinics.
Celiac disease is common and affects on average one out of every 250 people. It's a genetic condition found mainly in people of European descent.
Because the symptoms often mimic other conditions people seldom feel comfortable sharing, most celiac sufferers never understand that it doesn't take much to feel better. The solution is to go gluten-free.
But it's not an easy switch.
"Wheat, barley and rye is in just about everything. In addition, gluten itself is a food additive and added into lot of prepared foods as thickening agent," said Reichelderfer.
"Distilled vinegar, can't have. So, if you think of all the things with it, pickles, salsa, all of that, you have to be very careful about what you get," said Liz Dederich.
The Dederichs want others to know what they have learned. Gluten-free food is still good food. For them, it's worth it to feel healthy again.
If celiac disease is left untreated, it can cause other chronic or even life-threatening disorders. That's why the Dederichs are raising their children gluten-free. Even their dog, they've found out, is allergic to wheat.
Distributed by Internet Broadcasting Systems, Inc. This material may not be published, broadcast, rewritten or redistributed.
