May is Celiac Awareness Month so we would like to shed some light on Celiac disease. Celiac disease is an autoimmune disease that occurs in those with a genetic predisposition. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease. For individuals with Celiac disease, consuming gluten leads to damage in the small intestine. Celiac disease affects an estimated 1 in 100 people worldwide. 2.5 million Americans are undiagnosed and are at risk for long-term health complications. Those with Celiac disease are at a 2x increased risk of coronary artery disease and a 4x increased risk of small bowel cancers. The treatment for both celiac disease and non-celiac gluten or wheat sensitivity is a strict, lifelong gluten-free diet.
What is Gluten?
According to the Celiac Disease Foundation, “gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye.” Gluten allows food to maintain their form – like glue! Get it?? Glu(e)-ten! Gluten can be found in many different foods – even those you may not expect.
When you think of gluten, think of “The Big 3”: wheat, barley, and rye. Be aware: oats are technically gluten-free and provide many nutritional benefits to those on a gluten-free diet; however, medical experts recommend only consuming oats labeled “gluten-free” because cross-contamination may occur when oats are grown side-by-side with wheat, barley, or rye.
Gluten-Free Foods at the Food Pantry
The JFCS Squirrel Hill Food Pantry is one of several food pantries in the Pittsburgh area that offers gluten-free options to clients in need. We offer both non-kosher and kosher gluten-free bags depending on the household’s dietary requirements. Although most of our food options are already gluten-free, we offer replacements such as gluten-free pasta, multigrain Cheerios, and almond flour for our celiac clients who cannot eat distribution items that contain gluten. We have also created a gluten-free nutrition education pamphlet that is available to the community.