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Healthy and happy on a gluten free diet
When Barbara Johnson heard her great-niece was diagnosed with celiac disease five years ago, she started doing some research on the Internet.
When the symptoms started sounding familiar, she went to her doctor who diagnosed her with the disease as well.
According to the National Institute of Health, celiac disease is a condition in which the lining of the small intestine is damaged which prevents it from absorbing parts of food the body needs to stay healthy.
The damage is caused by a negative reaction to eating gluten — which is found in wheat, barley, rye and possibly oats, according to the NIH. About three million Americans have the disease, according to the National Foundation for Celiac Awareness.
For Johnson, her grand-niece and others diagnosed with the disease, it means eating what is called a gluten free diet.
Johnson and Jennifer Adams formed a support group, Gluten Free Rome.
“I’m not an expert,” Johnson pointed out. “I am just a patient.” But she shares her experiences with others who would like to follow the gluten free diet.
Many grocery stores now have sections of gluten free products. And there is one simple rule in eating gluten free, Johnson said — “plain meat, plain vegetables, plain fruits.”
For example, breaded chicken fingers, which kids love, are not allowed. But grilled chicken tenders are OK. Or simply use gluten free breading.
She says even holiday meals don’t have to be less tasty because of the diet.
“For desserts, buy gluten free pie crusts at the health food store,” Johnson said. “Make pumpkin pie with no crust. Make cheesecake with no crust.”
She suggested trying different products on the market to find which ones are best for your family.
There is even gluten free candy, for example MMs.
And once she started the gluten free diet, Johnson started seeing changes.
“My hair quit falling out, my nails quit splitting, and I wasn’t in the bathroom as much,” she said.
The support group meets quarterly to share advice and recipes. The next meeting is scheduled for the second Tuesday in March.
For more information about the group, email Johnson at [email protected] or call her at 706-291-9891.
Gluten free Recipes with Bill & Sheila
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