Frequently Asked Questions

1. Is Celiac Disease hereditary?
   
   There is an increased risk of 1 in 10 when Celiac Disease exists in a family, so anyone who has a relation who who has Celaic Disease should be extra vigilant. With identical twins, if one is affected there is a 70% (approx) chance that the other twin will also be affected (but not necessarily at the same time). This confirms that both genetic and environmental factors influence the development of Celiac Disease.
   
   
   
   
2. Does one get out of Celiac Disease?
   
   Usually the condition is lifelong and a strict Gluten Free Diet (GFD) is to be maintained. However, some cases of complete remission are known, but need more long term follow-ups.
   
   
   
   
3. Is their any other treatment or medicine for it?
   
   No, usually just a Gluten Free Diet (GFD) is needed. Vitamin and mineral supplements are beneficial. Alternative therapies for celiac disease are not yet established.
   
   
   
   
4. Can I reach my full height potential?
   
   Maintenance of strict Gluten Free Diet (GFD) if disease is detected early in life should allow you to reach the full growth potential.
   
   
   
   
5. Is Rai  (Mustard seed/ Sarson seed) safe for Celiacs?
   
   Rye is often confused with rai, while rai is an Indian spice/condiment and is totally gluten free. Rai is used in South Indian cuisine. Rye is a European grain, which contains gluten. Rye bread in the west is commonly eaten, while it is virtually unknown in India.
   
   
   
   
6. Can I have commercially prepared ice creams?
   
   Commercially available ice creams are gluten free except the ones containing wafers or cookies or any such special additions, as they contain gluten.
   
   
   
   
7. Is wheat grass gluten free?
   
   Yes, it is gluten free and can be consumed by gluten sensitive or Celiac patients.
   
   
   
   
8. Are buckwheat (Kuttu) and polenta safe for Celiacs ?
   
   Both buckwheat and polenta are safe for Celiacs. Polenta is an Italian speciality made of cornmeal. However, if eating in a restaurant, please ask the chef if any other grain has been added in its preparation.
   
   
   
   
9. What are the alternatives for soya sauce?
   
   Wheat free soya sauce also called "Tamari" is available in Japanese and Oriental food stores.
   
   
   
   
10. Are cornflakes safe for Celiacs?
    
    Most commercial varieties are malted and therefore not safe for celiacs. In fact, any product that contains malt or malt flavorings should be avoided. Examples: Bournvita, Maltova, Boost etc.
    
    
    
    
11. What are the alcoholic beverages that are safe for celiacs?
    
    Wine, cognac, brandy, vodka and gin are safe, however beer and malted whisky are unsafe for Celiacs. All beers are produced by using varying quantities of barley malt, i.e. dried, germinated barley.
    
    
    
    
12. How strict do I need to be with my Gluten Free Diet (GFD)?
    
    You should always adhere to a GFD.This will give the linning of your small intestine the best chance to recover and will result in your symptoms settling as rapidly as possible.
    
    However, many a time the occurance of symptoms and the presence of damage to the bowel are two separate features of Celiac Disease, and are not necessarily closely connected. Some people can have recurrent symptoms even though the bowel biopsy has returned to normal, whilst others may be completely free of symptoms yet have a persistently abnormal intestinal biopsy. It is very difficult to predict at the outset how your symptoms and biopsy will respond  to GFD.
    
    People with Celiac Disease also vary in their degree of sensitivity to gluten, both in terms of symptom occurrence and intestinal lining damage.
    
    
    
    
13. How long will it take before I feel better?
    
    People with Celiac Disease respond  to GFD in a very individual manner. Some may exprerience a drastic improvement in the symtoms after consuming a GFD for a week or two even though they ahve had many years of ill health.  Others experience only a modest improvement and continue to suffer from intermittent symtoms, though less severely and less frequently than before. A majority of patients usually respond within 2 to 3 months. Symptoms like diarrhea, bloating and abdominal pain tend to improve most rapidly.
    
    Accidental consumption of gluten is common in the beginning. This may delay improvement. However, gradually as you understand and learn about the diet, you are likely to gain weight and develop a feeling of general well being.