Welcome to Your Gluten Free Life
A lot of people are not aware that celiac disease presents differently in children and adults.
The most common signs of celiac disease in adults are diarrhea, tiredness and weight loss. They may also have bloating, pain in the abdomen, constipation and vomiting. But more than half of people suffering from celiac disease may actually have a range of different symptoms including:
- Loss of bone density or softening of the bone
- Itchy, blistery skin rash
- damaged tooth enamel
- Mouth ulcers
- Numbness and tingling in the feet and hands
- Problems with balance
- Cognitive impairment
- Joint pain
- Acid reflux and heartburn.
Before I went on a gluten free diet, I got really bad mouth ulcers. I never realised they were due to the gluten in my diet. It was only after I stopped the wheat and my ulcers went away that I made the connection
Celiac Symptoms in Children
Children under 2 have a quite different set of symptoms. They may show any, or all of these:
- Chronic diarrhea
- Swollen belly
- Failure to thrive
- Poor appetite
- Muscle wasting.
Children Older than 2 may have the following symptoms:
- Weight loss
- Short stature
- Delayed puberty
- Learning difficulties
- Lack of muscle coordination
If your children or if you know someone whose child is showing any of the symptoms above, I suggest you get them to have the child tested for celiac disease. If their GP dismisses this request, then their parents should either insist, or ask to see another doctor who would be more open to testing their child. Don’t let them go off wheat until the testing is done, or the result will come back as negative.
Nidos de Arroz con Huevo
Sunday nights are a lazy night for us. We like to make a nice, simple dinner and put our feet up watching TV, and mentally preparing for the week ahead. We generally have some sort of egg dish because they’re just so versatile and easy to do. One of my favourites at the moment are these Nidos de Arroz con Huevo.
They’re quick and easy to make and surprisingly filling. I knock up a couple of them and we settle down for the evening.
The headline image on my website has a picture of a feast of cakes I made once for an afternoon tea. The centrepiece of the image is a Bundt cake. This cake derives from a traditional European cake called a Gugelhupf. But the Bundt cake name was actually registered by an American company in the 1950’s when they started producing Bundt cake pans.
There is no set recipe for Bundt cakes, the main characteristic is the central “chimney” that leaves a central hole in the middle of the cake. Generally they have a baked in filling, but are left un-iced. They are usually sprinkled with icing sugar or drizzle glazed.
My version here has a struesel swirl in the middle of it. You can also use chocolate, strawberry or any other filling.
Until next week, take care and eat well