<h3>Symptoms of Celiac Disease</h3>The Celiac Disease Foundation notes that Celiac Disease (CD) can be triggered for the first time after surgery, viral infection, severe emotional stress, pregnancy or childbirth. CD is a multi-system, multi-symptom disorder. The foundation recommends that people be properly diagnosed for CD by a physician before starting on a gluten-free diet. Symptoms of celiac disease include one or more of the following: • Recurring bloating, gas, or abdominal pain • Chronic diarrhea or constipation or both • Unexplained weight loss or weight gain • Pale, foul-smelling stool • Unexplained anemia • Bone or joint pain • Behavior changes/depression/irritability • Vitamin K Deficiency • Fatigue, weakness or lack of energy • Delayed growth or onset of puberty • Failure to thrive (in infants) • Missed menstrual periods • Infertility male and female • Spontaneous miscarriages • Canker sores inside the mouth • Tooth discoloration or loss of enamel

JOHN DAY – Men and women participating in Sandy Bupp’s gluten-free support group meeting were treated to a variety of pizzas and bread sticks.

“You should know by now that if you come to my class I’m going to feed you something,” Bupp told the class.

The meeting was held March 25 at the Grant County Health Department, sponsored by the local Oregon State University extension office.

Bupp is showing Grant County residents that being on a gluten-free diet doesn’t have to be boring or too difficult.

Nine years ago she was diagnosed with celiac disease (CD) and is now eager to share what she’s learned over the years with others who have the disease or who have wheat sensitivities.

CD is a digestive disorder in which even a small amount of gluten, proteins found in all forms of wheat, can cause a toxic reaction that damages the small intestine and doesn’t allow for proper food absorption.

During the class, Bupp made three pizzas, one with a homemade recipe, and two from mixes available at health-food stores. She also made bread sticks using the mixes.

She showed the variety of gluten-free sauces available.

“You have to be diligent about checking labels,” she said.

Bupp could arguably be referred to as a walking encyclopedia with her knowledge of gluten-free products on the market. She keeps lists from various manufacturers, including Western Family, to help her when she’s shopping.

For pizza, she said, grated cheese is one item to watch out for since wheat products are sometimes added to prevent clumping.

Most Canadian bacon is safe, she said, but some brands of sausage have fillers that can contain wheat. She said fresh sausage from the butcher doesn’t have the fillers.

She noted that pizza is a treat, and it’s important to include fruits and vegetables along with a gluten-free diet.

A person with CD could see improvements in health within one or two weeks on a gluten-free diet, although it would take longer for the colon to heal.

For someone with wheat allergies and symptoms such as psoriasis, relief may take as long as six months to two years.

Bupp said that everyone with CD and wheat sensitivity has different symptoms and tolerance levels – she can occasionally treat herself to a piece of cake.

Christy Waldner of Mt. Vernon, who was one of 11 attending the class, said that wouldn’t work for her.

“I once ate a piece of pizza and was sick for a month,” she said. “It’s like a spoonful of the flu.”

Joan Vetter of John Day said she loves pastries, but it doesn’t bother her to pass on dessert.

“It isn’t worth it,” she said. “I know how sick I get when I eat anything with gluten in it.”

Barbara Smith of Canyon City said she doesn’t have CD herself, but has a relative affected by the disease.

She says the class could help people with their health, and that the tips save a person from having to experiment. She added that she’s learned from the class that a lot of people have problems with celiac disease and wheat allergies.

“You’re not alone,” she said.

Bupp holds the class on the fourth Thursday of each month. Meeting places vary. The April 22 class will cover hamburger buns, pie shells and English muffins; a refresher course will be held in May; and in June Dr. Keith Thomas is scheduled to share his perspective on the subject.

For more information, call Bupp at 541-575-0332.