So you have just been diagnosed with Coeliac disease and it all seems too much as to where will you start we are going to look at some of the triggers and variants to the disease and also provide you with an easy to follow Menu Plan:

Coeliac Disease Trigger Foods:

Wheat is a staple in most Western cultures, as so many common foods contain gluten that will aggravate coeliac disease. These foods include breads, cakes, dry biscuits, sweet biscuits, muffins, pasta, pizza and pastries. Fried chicken and other fried foods as for all of us, but especially for the coeliac sufferer should be off limits. Chinese seitan and Japanese udon noodles come from wheat. Rye and barley also contain gluten as does pumpernickel bread, barley soup and unfortunately even beer will cause problems for coeliac disease.

Coeliac or Wheat Allergy?

Coeliac disease and wheat allergy both involve the immune system but the reaction within the body is different. Coeliac disease is an autoimmune disease that causes damage to the lining of the intestine. It is a lifelong disorder. Symptoms of wheat allergy include a skin rash, wheezing, abdominal pain, or diarrhea. Wheat allergy is often outgrown or once wheat is taken from the diet is no longer a problem.

Coeliac or Lactose Intolerance?

Coeliac disease damages the inner lining of the small intestine, and that may lead to difficulty digesting lactose, a sugar found in milk and milk products. When following a gluten-free diet, this allows the intestine to recover, and quite often people with coeliac disease may discover that they are able to digest lactose once again.

Who is Vulnerable to Coeliac Disease?

While it is not known exactly why people get Coeliac disease, the following factors place you at greater risk for developing the condition:
•An immediate family member with coeliac
•Exposure to gluten before 3 months of age
•Major life event, emotional stress, pregnancy, or surgery in people who are genetically predisposed
•Type 1 diabetes, thyroid disease, or other autoimmune disease
•Another genetic disorder such as Down syndrome or Turner syndrome

Please allow me to Support you with the Easy to Follow Sample Menu that will not only help support you with your Coeliac symptoms, but will also allow you to experience Optimal Health, not just for you but for the whole Family:

Monday Breakfast: Puffed rice or corn flakes with milk and 2 tbsp natural yoghurt and berries Lunch: Rice or corn wrap with chicken, avocado and lettuce Dinner: Quinoa/buckwheat pasta with vegetables and fetta Snacks: Smoothie of banana, coconut water and mint Drinks: Rose hip tea Health notes: The whole family will not even notice your change in pasta but they might appreciate the absence of bloating after their bowl of pasta

Tuesday Breakfast: Omelette with mushroom and spinach Lunch: Salad with dark green lettuces, spinach, carrot, beetroot & Cannelloni beans, or salmon, tuna or miso or homemade vegetable soup. Organic Rice cakes with tahini Dinner: Chicken and cannellini bean casserole with quinoa Snacks: Gluten free muffin Drinks: 150ml beetroot, carrot and ginger juice Health notes: Japanese food is a safe take away option when out and about – watch anything deep fried as the batter will have gluten

Wednesday Breakfast: Homemade baked beans with gluten free toast Lunch: Rice paper rolls with tuna, vermicelli noodles, carrot, cucumber and lettuce Dinner: Grilled lamb with steamed vegetables, quinoa, lemon zest & fresh herbs Snacks: 1 dried fig, handful toasted pumpkin seeds Drinks: Dandelion leaf tea Health notes: Homemade baked beans are easy – simmer 1 tin cannellini or navy beans in fresh tomatoes with a hint of mustard and Tamari

Thursday Breakfast: Buckwheat pancakes with berries and maple syrup Lunch: Salad of brown lentils, roasted beetroot, roasted pumpkin, parsley and goat’s cheese Dinner: Risotto - mushroom, chicken, spinach and peanuts Snacks: 1 boiled egg, mandarin Drinks: 1 cup almond milk with a pinch of cinnamon Health notes: Lentils are a great source of zinc and protein

Friday Breakfast: Gluten free muesli with goat milk, fresh fruit & 1 tsp chia seeds Lunch: Ramen noodle soup with beef and vegetables Dinner: Gluten free sausages with baked sweet potato, broccoli, zucchini and snow peas Snacks: Air popped popcorn, 8 brazil nuts Drinks: 150ml fresh apple, pineapple and mint Health notes: Chia seeds are tiny Super foods as they contain plenty of protein and water soluble fibre therefore will keep you feeling full

Saturday Breakfast: Quinoa/amaranth porridge with almond milk, LSA, stewed fruit Lunch: Salad of tinned red salmon, avocado, lettuce, carrot, beetroot, snow peas, sprouts, cucumber, fresh herbs with a lemon and olive oil dressing Dinner: Grilled steak with sautéed snow peas, broccoli and squash Snacks: Apple and 10 tamari almonds Drinks: Freshly brewed chai – not powdered Health notes: LSA is a combination of ground flax seed, sunflower and almonds. It is high in protein, healthy fats and zinc

Sunday Breakfast: Scrambled eggs with avocado, mushrooms and fresh herbs Lunch: Gluten free wrap with turkey, avocado and spinach Dinner: Grilled ocean trout with salad of rocket, fennel and ruby grapefruit Snacks: Vegetable sticks with hummus Drinks: 150ml cucumber, celery and carrot juice Health notes: Turkey contains the amino acid tryptophan which boosts levels of the feel good hormone serotonin

Coeliac awareness week is held every year in mid-March by The Coeliac Society of Australia. You can find out more at Source - April 2011

Empowering You to Optimal Health Julie Doherty N.D

Author's Bio: 

Julie Doherty N.D Biography

Julie Doherty is a Fully Accredited Naturopathic Practitioner with the Australian Traditional Medicine Society Ltd.
Having completed Professional Qualifications in Naturopathic Medicine: Herbal Medicine: Homoeopathic Medicine: Nutritional Medicine: Holistic Massage Therapy: Body Work: & Natural Beauty Therapy. This has enabled Julie to follow her dream of helping thousands of people overcome their health issues & heal their body with the use of a combination of Naturopathic Health Medicines & treatments.
Julie’s vision and passion has been to assist each person to become well with the least invasive & most effective treatments.Whilst building a practice with like minded people.
Over the past 25 years, Julie Doherty has successfully treated & assisted people with various areas of ill health and disease from the common cold, skin ailments through to cancer.
Julie’s approach is to enable each person to have the best “Quality of life possible” whilst making your treatments effective, affordable and manageable.
Julie is a sought-after public speaker and has been a lectured for WEA Education services, Noarlunga Health Services, Onkaparinga Council providing community talks and courses for better health options.
Julie has been recognized by the Stanford Who's Who and the Continental Who's Who for her dedication and recognition of excellence as a Health Care Practitioner, Executive, Entrepreneur and Professional standards of ethics.
What makes the work of Julie Doherty stand out? The successful testimonials of her clients becoming well both-young and old, from a wide range of disease and signs of ill health: It has been commented about her humanness, her humour, her willingness to reveal so much of herself, her belief and commitment to her industry and clients, and the easy-to-understand style of her communicating and her simplistic way of explaining treatments and programs to become well.
To compliment our healthy treatment programs Julie has formulated a Skin, Hair & Body Care Range that is good for you “Just For You”, not only will it have your skin looking great, healthy & vibrant. Your skin needs to be fed good healthy nutrients the same as your body.