Thanksgiving Tips for Those with Celiac Disease

Thanksgiving is a time of dismay for many people who are suffering from gastro-intestinal medical conditions. None is more threatening or limiting than Celiac disease. Of course, this affects everyday living, but during Thanksgiving you can become especially aware when the focus of the day is eating. This is compounded by the fact that during the holidays we are usually eating with large groups of people who may not be aware of special diet needs.

Celiac disease is a condition of the small intestine that limits the absorption of nutrients in foods. Gluten, a natural protein found in wheat, rye, barley, and although not yet proven, oats cannot be processed by the small intestine at all and causes a severe adverse reaction that damages the small intestine by destroying the small tendril-like villi that line the insides of the intestine and absorb the nutrients into the bloodstream.

Celiac disease is genetic in nature, but not always active in those with the gene. Like many genetic diseases, it can be triggered later in life by physical trauma or emotional stress. The symptoms of the disease are: diarrhea, pain, irritability, gas, bloating, constipation, weight fluctuations, fatigue, anemia, nerve damage, cramps, seizures, infertility, dental weakening, and rash.

If you can make everyone who is expecting to cook or prepare foods for your Thanksgiving feast, then many problems can be avoided. It is, however, difficult for some people to remember that they cannot use flour. This is true in regular bread stuffings, pies, cakes, gravies, and casseroles.

Ultimately, the responsibility falls on the person who is suffering from Celiac disease. You will have to question all foods and those who prepared them about any hidden ingredients. Gluten can be found in such products as bouillon, chips, candies, processed meats, sauces, soups, salad dressings, and yogurt. Any foods prepared with these items should be avoided as well as any store-bought prepared dishes from the deli which may be contaminated with gluten.

Turkey will be the saving grace of a Thanksgiving dinner for someone who has Celiac disease as most fresh or frozen turkeys are perfectly safe. There is, however, another possibility of hidden danger in pre-basted turkies where the basting mixture often contains gluten products. Another danger, brought to light by Shauna James Ahern who writes a blog about Celiac disease at http://glutenfreegirl.blogspot.com . This danger is in the fact that some makers of plastic basting bags suggest rubbing the turkey with flour to prevent the skin from sticking to the bag.

The best way to avoid problems is to prepare a couple of your favorite foods yourself, including a dessert using gluten-free substitutes. There are a variety of products that can simulate gluten-containing foods that are actually very tasty. You can even make a game of it by having people try your foods and asking them what is different about it.

You can also make others aware of the problem by asking them if they would like to try a new recipe this year. Casually explain the situation and give them an original recipe or have them visit a website such as www.celiaccentral.org that will provide a plethora of information and recipes as well.

Thanksgiving does not have to be a time of suffering for those who have Celiac disease. These simple tips can provide you with ways that you can enjoy the feast without having to spoil it for everyone.