Have you ever wondered how to make paleo pancakes without using eggs? Here is the trick, flax egg and make vegan “buttermilk.” These pancakes are a bit more dense than other pancakes but trust me when I say, they are delicious. Follow the recipe below to make your own!
Ingredients: 1 cup almond flour 3/4 cup cassava flour (or tapioca/arrowroot starch will work as well) 1 tbs baking powder 2 tsp apple cider vinegar 1 tbs maple syrup 1 tbs coconut oil – melted pinch of salt 1 cup almond milk 1 flax egg
Directions: 1) First make the flax egg and the vegan buttermilk to set as side as they need to sit for a few minutes to work. Mix together 1 tbs ground flax seed and 3 tbs water, mix together and set aside. Mix together 1 cup almond milk with 2 tsp apple cider vinegar and set aside for 10 min to become “buttermilk.” 2) Mix together all the dry ingredients in one bowl, almond flour, cassava flour, baking powder, and salt. 3) Mix together all the wet ingredients in another bowl, flax egg, buttermilk mixture you made, coconut oil, maple syrup. 4) Now add the dry to the wet ingredients and mix together. You can also put all of the ingredients into a food processor. 5) Melt coconut oil on your pan, and place the mixture (which will be a bit thicker), onto the pan. On medium heat it should be ready to flip in 3-5 min. 6) Serve with your favourite toppings, I have a homemade apricot spread and maple syrup on mine.
Enjoy! Tag me on instagram if you end up make these, I love to see all of your creations!
To many people being diagnosed with an autoimmune disease or chronic illness can seem like all bad news. But what if I told you there are positives to it? Would you believe me? Watch the full video for my top 10 positives of having a chronic illness.
Have you ever wanted to know how to make yourself a quick, easy and delicious chocolate cake for your birthday or just because you want cake? This is the recipe for you! It is gluten free, grain free, dairy free, soy free, and refined sugar free all without limiting your taste buds.
Here is a video on my YouTube channel where I make this cake for my birthday! Here is the full recipe on my blog.
Have you ever wanted to know how to make yourself a quick, easy and delicious chocolate cake for your birthday or just because you want cake? This is the recipe for you! It is gluten free, grain free, dairy free, soy free, and refined sugar free all without limiting your taste buds.
Ingredients:
For the cake you will need: 2 1/2 cup Almond Flour 3/4 cup Cocoa Powder 1/4 cup Coconut Flour 1 1/2 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Salt 4 eggs or 12 TBS Egg Whites 1 1/4 cup Coconut Sugar, Cane Sugar, or Maple Syrup 1/2 cup Almond Milk or Milk of Choice 1/4 cup Avocado or Olive Oil 1 1/2 tsp Vanilla Extract
For the icing you will need: 1/4 cup Dairy Free Butter or Butter of Choice 1/3 cup Almond Flour 1/2 cup Cocoa Powder 1/4 cup Maple Syrup 3 TBS Coconut Sugar or Cane Sugar 1/4 cup Almond Milk
Directions: Cake Directions: 1) Preheat oven to 350°F, and line your cake tin with parchment paper – this is an important step to ensure the batter does not stick to the sides of the tin. 2) In a bowl, put all of the dry ingredients including the almond flour, cocoa powder, coconut flour, baking powder, baking soda and salt. Hand mix it all together and be sure to get any clumps out of the flour, or use a food processor if you have one. 3) In a separate bowl, put in all of the wet ingredients including the eggs or egg whites, coconut sugar or sugar of choice, almond milk or milk of choice, olive or avocado oil, and vanilla extract. Mix it all together. 4) Add the dry ingredients to the wet ingredients and mix them together until you have a cake batter. Then add the batter to the cake tin you have prepared, and smooth the batter to the sides of the tin. 5) Put your cake tin into the oven for 25- 30 minutes or until a toothpick or knife comes out smooth from the centre of the cake. Let the cake sit in the tin for 10 minutes to cool down then take it out of the tin and let it cool down completely before icing or cutting the cake!
Icing Directions: 1) Using a food processor (you could do it without but you just have to be sure to smooth it out and mix the ingredients well), put in the diary free butter or butter of choice and mix in the food processor until smooth (about a minute). 2) Now add the almond flour, and turn the food processor on again until the ingredients start to clump together. 3) Add in the cocoa powder and maple syrup and mix the ingredients again for another 30-60 sec. 4) Now add the coconut or cane sugar along with the almond milk or milk of choice and do a final mix. The icing should be slightly thick but able to run off your spoon. 5) Add the ingredients to a storable container and put the icing in the fridge to harden a bit more.
Now you have a delicious cake to enjoy and decorate to your liking! I put cocoa nibs and raspberries on top of mine. Below is a video of me making the cake and icing for my birthday :).
Have you been wondering how to make a paleo banana bread moist, soft, and delicious? How about a banana bread for anyone with acid reflux or any other digestive issues? This will be the bread for you! Simple ingredients and really easy to make!
Ingredients:
3 medium bananas 1/4 cup and 1 TBS egg whites 2 TBS olive oil 2 cups almond flour 1 TBS baking powder 1/2 tsp salt
Directions:
Using a food processor or bowl, put the banana’s in and mash them until smooth.
Then add in the rest of the wet ingredients – olive oil and egg whites.
Add the dry ingredients to the wet ingredients, until smooth and no lumps.
In a baking tin, at the ingredients and smooth out. You can grease the tin or add parchment paper.
Put in the oven at 350 degrees F for 45-50 min or until golden brown and test with a toothpick and if it comes out clean, it is ready.
Hi everyone! Here is my first what I eat in a day. I have been experiencing some acid reflux symptoms so I will be showing you what I eat in a day with acid reflux but also being a Celiac. I go through a foam rolling routine and even give you a great recipe for a paleo banana bread!
This is a bit of a controversial but very important topic to bring up in the celiac community and to the rest of the world. This is important because when I was first diagnosed I was not told of the possibilities of cross contamination and how it would effect my overall healing.
It does not take very much gluten to make a celiac very sick, only one crumb to be in fact. One crumb will start an autoimmune response in the body, and the symptoms could or could not be present. Cross contamination could possibly be one of the hardest things to keeping a 100% gluten free diet for someone who has celiac disease as there are so many hidden places gluten can possibly be found.
I did not know of all the places that could be an issue and I am still learning over 3 years later. Places such as a cutting board, wooden spoons, or even kissing your boyfriend after he dinks a glass of beer or eats one of those massive kebabs he loves so much . Coming up next are all of the places I wish I knew to be careful of sooner, including some possible problems with the FDA (this will be a post all on it’s own, coming soon).
Where can hidden places of gluten be found?
Kitchen:
Cutting Boards: Any cutting boards that have cuts in them could be hiding unknown gluten, especially wooden cutting boards. Replace these for a cutting board that does not produce deep cuts, like a wood fibre cutting board. I bought one of these a while back and love them because the cuts in them push out rather then in. This is not affiliated, but the cutting board I found is called a Epicurean and can be found here. But also, when you get new cutting boards – label them gluten free specific just like anything in the kitchen so it cannot and will not come into contact with gluten.
Wooden Spoons: Gluten can become stuck to porous products in the kitchen, one of which can be wooden spoons.
Pots and pans, colander, panini press, waffle maker, bread maker, BBQ racks, stovetop, tabletop, iron pans and pizza stones: This may seem over the top, however gluten is very good at hiding in equipment with any scratches, small holes or crevices. Therefore, scratches in non-stick pots or pans will be a perfect area for gluten to hang out, same with a porous rock pan or pot. Small crevices on a stove top or inside a panini press or a waffle maker along with a bread maker (ie. imagine a pot of pasta water over flowing onto the stove top – I know we have all been there). No you do not need to go buy a new oven, however I would scrub every inch of the top and inside of that oven before you use it again for a gluten free meal, and replace any other equipment you can that was originally used for gluten containing food. Use a designated countertop, and if this is not possible, then wipe down and clean the area of any flour or gluten containing left overs of another meal or food preparation.
Note: Although this doesn’t fall into the cross-contamination area, it is worth noting that celiacs should take precautions against breathing in flour dust when using flours with gluten. Flour dust in the nasal passages can be swallowed and end up being digested. So be careful walking into gluten containing bakeries.
Kitchen Wash cloths, sponges, rags, brushes and dish towels: HUGE spot for cross contamination, be sure to be using a gluten free only sponge or cleaning utensil for washing dishes in your sink. The gluten will soak and stick to the wash cloth, sponge, brush, towel or rag. Label one that is gluten free and keep it away from anything gluten.
Toaster and Convection Oven: This was one of the first things I replaced in my kitchen when I first learned of cross contamination. The gluten crumbs will sit on the side, top and bottom of the toaster and oven and will then make its way into your gluten free toast. Remember: it just takes one crumb to cause an autoimmune response in your body as a celiac, have a dedicated gluten free toaster and convection oven.
Utensils: For forks, knives and spoons – be sure to wash these in warm soapy water and scrub well to decease the chances of a gluten meal transferring to your gluten free meal by mistake. I’ve looked into getting a travel set of utensils for out at restaurants – may seem like a bit much, but sometimes I get a utensil with left over food on them.
Pantry and Fridge: Spills or damaged packaging can spread all over a pantry or fridge (ie. flour). Be sure that if you do not have a gluten free specific cupboard or fridge to put all gluten free products on the top shelf so nothing can spill or spread from above down into your food. Best practice is to have a separate pantry and fridge, if you can, that is a dedicated gluten free space.
Spices, processed foods, teas, condiments: These are sneaky areas that can and usually do contain a hidden source of gluten. Always be sure that you read the label of any processed foods you buy and be sure to buy the ones that do not have any gluten containing ingredients, it can be hidden as an ingredient that does not necessarily say “gluten or wheat.”
My rule of thumb, if the package says “may contain gluten” “processed in the same facility as gluten” I stay away from them. Being 3 years into my diagnosis, my TTG levels are still higher then they should be, and I have recently just been able to get them down lower than I have been able to in the last 2 years. My secret? I have cut out processed foods, and if I need to use them, I will only buy them if they say or have a “certified gluten free” label on it. Do your research on the product you are going to buy, contact the seller and find out where that food is being processed, you are not being a pain for protecting your health and asking questions. I know for me, the reasons I could not lower my TTG levels is because I was going out to eat at restaurants and eating processed foods. Do what you feel is right, but be sure the food you are buying is certified gluten free or do your research into the company because not all good companies have the certified symbol on their product.
Butter, margarin, jam, condiments jars; Avoid ‘double dipping”: Another huge area of cross contamination, when one uses a knife or other utensil and spreads the jam or condiment on to a gluten containing piece of toast then puts that utensil back into the jar, there will be crumbs going into that same jar. As I have mentioned, it just takes one crumb to make someone violently ill with celiac disease. The crumbs that have now been transferred into that jar or onto the slab of butter, can now make its way onto a piece of gluten free toast later. Be sure to label all condiments gluten free, to avoid any crumbs from getting mixed into them.
Lentils: This one deserved a mention on it’s own because a can or bag of lentils is known for having kernels of wheat or oats (or pebbles) within the product. Be sure to buy certified gluten free lentils only.
2. Other:
Body products like soap, shampoo, conditioner, tooth paste, floss, mouth wash, face wash, makeup, hand lotion, lip stick and lip balm, sunscreen, moisturizers for face and body: First things first, there is not a lot of research showing that gluten is absorbed through the skin. HOWEVER, using gluten free body products can decrease the chances of gluten mistakenly getting into your body. Lip chaps, tooth paste, floss and mouthwash is not an area of argument – all of these products NEED to be gluten free as they go into the mouth and can be swallowed. Shampoo and conditioner is to your discretion, however, if a kid sucks on their hair, or you are sweating from a good workout and it makes its way into your mouth, there could be a reason for cross contamination. Same goes for face products, sunscreen, hand or body lotion, or nail polish, if it contains gluten and you eat with your hands, or rub the lotion on your lips and you lick them, or again, you are sweating and the sweat goes to your lips, there could be a chance of cross contamination.
Playdough: This was one that shocked me as I work as an athletic therapist and would use playdough for hand exercises and rehab all the time. This fun dough to play with contains gluten, be sure to look for ones that are labeled gluten free or make your own at home. Another option is if you work as a therapist, you could wear gloves to avoid it making contact with your hands.
Envelopes and stamps: “Web site after web site, story after story, and book after book about celiac disease, repeat the statement that gluten can be found in envelopes and stamps. But it’s not true. Tonya Muse, senior vice president of the Envelope Manufacturers Association, states that adhesives used on envelopes do not contain gluten.” -Gluten-Free Living. This is an ongoing debate and I think there needs to be more research done in this area to get a definitive answer.
Plastic in orthodontic retainers: This was another area that shocked me as I have a retainer I used every night (thankfully mine does not contain any gluten). There is a plastic called, “plasticized methacrylate polymer,” this is a plastic additive that is sometimes used in plastic and contains gluten. Be sure to check with your orthodontist that your retainer does not contain this plastic.
Friends and family in your kitchen: Even though they can mean well, they may not know the nitty gritty on exactly how to keep your food and kitchen gluten free. Just be sure to be there when they are preparing food to help them along the way if they need it.
Kisses from a loved one: Regardless if it is your other half, your parents, a sibling, an aunt or uncle or a friend, if they have just consumed gluten of any kind, there can be a chance that they will transfer it to you. Generally, I think if they brush their teeth and use mouthwash, it should get the gluten out of there and be safe to accept a kiss from them, but I think more research needs to be done in this area.
3. Cross contact away from home:
Bulk Bins: The utensils used in bulk bins can be transferred from bin to bin and with that gluten can be transferred as well. Gluten can be transferred also by hands if someone is not using the utensils and uses their hands to grab the food instead. I would recommend not eating or purchasing any foods out of a bulk bin, and be sure to only buy foods in a separate certified gluten free package.
Deli-counters: Because some processed meats can contain gluten, the equipment they use can also contain gluten when they slice the meat. Be sure that the processed meats you are buying are certified gluten free and sliced on dedicated gluten free equipment.
Buffet: Another great place for possible cross contamination due to the utensils used. There is always a chance that someone who doesn’t know any better, could have used the same spoon to pick up pasta then used that same spoon in the salad next to that pasta. Or someone is grabbing something that contains gluten and the crumbs of it falls into your gluten free food as it passes over it. If you are at a buffet, I would personally ask to talk with the chef about your options. When I went to Vegas, the chef at the buffet was absolutely amazing with me, he walked me around the whole buffet explaining what I could eat and at the end of it saw that I was still uncomfortable so he personally made me food in the back and served it to me. Always speak with the owners or chefs before you eat at a restaurant or buffet.
Gluten free products: Products that are labeled gluten free (without being certified) could possibly still contain gluten. The product itself could be gluten free, however if it is processed in the same facility as something with gluten, it can contaminate the food. If there is not a dedicated line or equipment that is 100% gluten free, the processed food can become contaminated with gluten. So be sure to contact the company to know more about how the food is processed and where it is processed. If they cannot 100% guarantee the food is gluten free, do not eat it or purchase it.
Fried foods: When ordering fried foods, such as French fries, out at a restaurant, be sure that they use a dedicated gluten free frier, as a frier that is used for gluten containing foods will contaminate your gluten free food if used in the same frier. Always be sure to talk with your server about how the food is prepared in the kitchen.
Airplanes and traveling: Always travel with your own food from home or certified gluten free bars or products that you can easily travel with. If this is not possible, be sure to contact the airline ahead of time to sort out gluten free meals for you on the plane. You do not want to be stuck on a plane without a meal for 11+ hours, believe me, I’ve been there.
FDA and Gluten Free Labeling
This is a controversial topic that needs a post on it’s own, which I will begin writing and get up on this blog very soon. The FDA (Food and Drug Administration) in the US states: “The rule specifies, among other criteria, that any foods that carry the label ‘gluten-free,’ ‘no gluten,’ ‘free of gluten,’ or ‘without gluten’ must contain less than 20 parts per million (ppm) of gluten. This level is the lowest that can be reliably detected in foods using scientifically validated analytical methods. Other countries and international bodies use these same criteria, as most people with celiac disease can tolerate foods with very small amounts of gluten.” They state that ‘most people’ with celiac disease can tolerate these levels which means not all can tolerate it. Also, not all countries use the same labeling criteria, take Australia and New Zealand for instance, they have a 0% tolerance of gluten found in gluten free foods, probably why I felt great while eating over there. I’m not trying to pick a fight with the FDA, I just believe more research needs to be done on this topic. Blog on this coming soon, I need to do more research into studies on this topic to give you the right information.
There are more and more studies coming out on the cross contamination of gluten with celiac disease. Some studies showing that cross contamination does or does not happen in the areas I mentioned above. However, I believe more studies need to be done to know for sure, so in the mean time, it doesn’t hurt to follow general rules and guidelines given to you by your dietician, nutritionist or doctor on what foods to avoid and where cross contamination can occur.
Please Keep This Disclaimer in Mind:
Articles are for educational purposes only and are not intended to diagnose, treat, cure or prevent diseases. We cannot and do not provide medical advice or specific advice on products related to treatments of a disease or illness.
You must not rely on the information on our website as an alternative to medical advice from your doctor or other professional healthcare providers.
You should never delay seeking medical advice, disregard medical advice or discontinue medical treatment because of information on our website.
It is your responsibility to consult with your professional health care providers before starting any diet changes, exercise or supplementation program, and before taking; varying the dosage and / or ceasing to take any medication.
We do not collect any personal information or store cookies. You can turn off cookies on your web browsers.
Celiac disease is mostly known for affecting the gut health of someone with the autoimmune disease. But did you know that it actually can affect almost all other systems in the body as well? One of which being oral health, thankfully I personally have only experienced a few of these symptoms thus far, I will talk more about this down below.
What are the symptoms of oral health and celiac disease?
Children and Celiac Disease This is commonly seen in their permanent teeth rather then baby teeth. The first sign to look out for is they may not have enough enamel, as their teeth may look patchy or discoloured, this is also known as enamel hypoplasia and can cause tooth cavities or an increased tooth sensitivity. A child with celiac disease could also have teeth that are pitted or have a deep horizontal groove.
Children are not the only ones who can have these defects, it can also be seen in adults who have a genetic disorder, poor nutrition or are taking certain medications. Regardless, people with celiac disease are more likely to develop enamel defects then people without the condition.
Enamel Defects A few theories as to why adults and children can have enamel defects comes to mind. One of which being the nutrition deficiencies that can be caused with celiac disease, or the immune system of the individual is attacking the enamel itself causing the defects.
There have been studies to show that there may be direct immune system damage occurring where dental enamel defects are also found in close relatives of someone with celiac disease but who have not been diagnosed with the condition themselves.
Unfortunately, the damage caused to the enamel is not reversible, however, the dental community has advanced ways of improving peoples mouths these days that are very impressive.
Cavities This can be common in people who have been or not yet been diagnosed with celiac disease. Sometimes people complain of bad breath with multiple cavities. If there are any enamel defects that has started from childhood or even as an adult, this can lead to cavities occurring, especially with undiagnosed celiac disease.
Due to the damaged caused in the small intestine from active celiac disease, malabsorption of essential vitamins and minerals such as vitamin D and calcium can occur. These are both essential for strong bones and overall good health, not just in the mouth. This can all be resolved for someone with celiac disease to prevent further damage while following a strict gluten free diet.
Mouth Sores or Canker Sores Personally, this was a symptom that I struggled with, I would always have sores in my mouth and just before diagnosis, they were huge, irritated and bleeding. If you have ever had these sores before, you know just how painful they can become. They can be found on the gums, inside the cheeks or lips, and on the tongue, and can last for up to 7-14 days.
Research has shown that people with celiac disease are more prone to developing aphthous ulcers (canker sores) then people without the disease. The numbers show that 16% of children and 26% of adults with celiac disease have recurring mouth sores, I can whole heartedly vote yes for this information as if I have been glutened, guaranteed, I will have canker sores develop in my mouth within a day or two.
As with other dental problems, malnutrition seems to be the culprit as to why people with celiac disease get these sores. Low levels of iron, folate and B12 could cause the sores to develop.
However, with that being said, there are a lot of reasons why canker sores develop in the mouth such as irritation being one of them. If you are concerned, consult with a doctor or a dentist as to the reasons you are getting them, it may not be that you are an undiagnosed case of celiac disease. Always consult with your healthcare professionals before you start making assumptions.
Dry Mouth This is a condition that I have spoken about in another recent blog of mine that you can find here.
Having a dry mouth can result in tooth decay, the teeth need the saliva to stay healthy, which is why if you are a mouth breather you need to correct the biomechanics of this and become a nose breather. Saliva controls the bacteria that can develop in the mouth, so if it is not readily available, this can sometimes result in catastrophic tooth decay or tooth loss.
There is a condition called: Sjögren’s syndrome, which is an autoimmune disease that causes dry eyes and mouth because it attacks the glands you need for moisture of the mouth and eyes. Just because you have celiac disease does not mean you will develop Sjögren’s syndrome and vice versa.
Nonetheless, if you’ve been diagnosed with celiac disease and you suffer from dry mouth or dry eyes, you should talk with your doctor about the possibility of Sjögren’s syndrome. If it turns out you have both, prescription medicines are available that can help stimulate the flow of saliva and protect your teeth.
Inflamed Gums This is another personal symptom of my own, every appointment at the dentist I am told that my teeth look fantastic (thank goodness), but my gums are always inflamed without any signs of plaque build up. Just before I was diagnosed with celiac disease my gums would bleed every time I brushed my teeth, I was later told that this can be a sign of malnutrition in the body.
I have been told my swollen gums could be due to the inflammation caused in my gut from the celiac disease damage that is still trying to heal and therefore could possibly be causing a chronic inflammatory response elsewhere in my body like my gums.
People with gluten allergies often suffer from periodontal disease and have inflamed, red, swollen, painful gums. A gluten-free diet can relieve the symptoms of gum disease by relieving inflammation.
Cheilosis Cheilosis (also called cheilitis) is a painful inflammation and cracking of the corners of the mouth. It sometimes occurs on only one side of the mouth, but usually involves both sides.
This can occur in someone with celiac disease due to malnutrition and deficiencies in Vitamin B and Folate. It can also be related to megaloblastic anemia which is caused when red blood cells are not produced properly and the bone marrow produces abnormally large red blood cells.
This is another symptom that I personally have had when I was a kid and sometimes as an adult. This can be very painful and irritating as anything that touches it burns or every time you open your mouth, can rip it more.
TMJ Disorders This is a condition that can be occurring due to an inflammatory response in the body from an autoimmune disease, an injury directly to your jaw, or it can be due to bruxism (a condition where you clench and grind your teeth).
Regardless of the cause, there is more research coming out that connects TMJ pain to celiac disease and the autoimmune response that occurs in the body because of it. More research needs to be done, but there have been connections of celiac disease and muscle and joint pain as well.
Thrush This is a candida overgrowth within the body which is a fungus that includes over 20 species of yeast. This overgrowth can be common in people who are immune compressed and indicates a damaged immune system.
Once again, this is another symptom that I regularly delt with at first. This is also a condition that should have a blog post all to itself as there is a lot of information and research on this.
Plastic This is not a symptom as it is something to be aware of. This absolutely blew my mind when I read about this as I use an orthodontic retainer every night. The plastic found in dental equipment or retainers could possibly contain a plastic called: plasticized methacrylate polymer. This is an additive to some plastics and contains gluten.
Back in 2013 there was a 9 year old girl diagnosed with celiac disease, who continued to be symptomatic even after eating a gluten free diet. Doctors eventually discovered that the orthodontic appliance she was using had the plastic additive mentioned above. After stopping use of the retainer, her symptoms improved and eventually she became symptom free. This just goes to show that it is not just what your consume but also what you use that could possibly have an effect on a celiac’s body. Be sure to check your toothpaste, mouth wash and lip chap for any gluten additives.
If you are concerned of any symptoms you may be experiencing, be sure to always consult your healthcare professional for more information.
Articles are for educational purposes only and are not intended to diagnose, treat, cure or prevent diseases. We cannot and do not provide medical advice or specific advice on products related to treatments of a disease or illness.
You must not rely on the information on our website as an alternative to medical advice from your doctor or other professional healthcare providers.
You should never delay seeking medical advice, disregard medical advice or discontinue medical treatment because of information on our website.
It is your responsibility to consult with your professional health care providers before starting any diet changes, exercise or supplementation program, and before taking; varying the dosage and / or ceasing to take any medication.
We do not collect any personal information or store cookies. You can turn off cookies on your web browsers.
For the last few months, my left eye has been very dry. It burns, itches and is very irritated, I have had this on and off for years but it has just become more frequent in the last few months. I went to see my optometrist and he mentioned my eyes look perfectly healthy and that it could be that I moved from a humid climate to a dry climate. I decided to do a bit more digging because the drops he gave me did not correct the issue completely and it only happens some days and not others. Because I have an autoimmune disease (celiac disease) I tend to see if any of the ongoing symptoms I have could be related to this condition. And sure enough, dry eyes can occur with someone who has celiac disease.
The Facts:
It is estimated that half of celiac patients not only show digestive issues but also other symptoms throughout the body. They vary depending on age at onset, gender, the strength of the immune system, and the genetic predisposition of the individual. There is a heap of medical evidence that the condition may not only effect the gastrointestinal tract (GI) but also affect the reproductive system, central nervous system, brain, and skin.
Can Celiac Disease affect vision?
In short, yes. According to recent studies, there is a strong connection between celiac disease and eye health. “The ophthalmic manifestations are within the extra-intestinal manifestations, and can be divided into autoimmune disorders and absorptive disabilities. The manifestations related to malnutrion are correlated to the low levels of vitamin A, vitamin D and calcium. It could cause retinopathy, cataract, dry eye and pseudotumor cerebri,” from the article, ‘Ophthalmologic manifestations of celiac disease.’
Celiac Disease and Sjögren’s Syndrome
Sjögren’s syndrome is one of several autoimmune disorders that can go hand-in-hand with celiac disease. Whereas celiac disease primarily affects the small intestine, Sjögren’s syndrome mostly affects lacrimal and salivary glands. These are glands responsible for producing tears and saliva in your eyes and mouth respectively.
Relating this to myself, I ate a muffin one weekend when I was away on a course. It was gluten free but soon realized it most likely was cross contaminated. Shortly after eating that muffin I began to get all the symptoms of celiac disease and the worst one that weekend was brain fog. A new symptom that occurred that weekend was a very dry mouth and really dry eyes. This of course started to scare me because I have never experienced this before and no matter how much water I drank I could not help my dry mouth. My eyes were burning that weekend, and even with keeping them closed for extended periods at a time, they were very dry. This thankfully went away after a few days.
According to the National Institute of Neurological Disorders, about 1-4 million North Americans have Sjögren’s syndrome, 90% are women over 40 years of age. The body of a person with Sjögren’s syndrome, cannot produce adequate moisture, which can cause havoc on your eyes. This condition is said to be a secondary autoimmune disease which is triggered by celiac disease. In worst cases, it can lead to extensive eye damage and even vision loss.
The symptoms of Sjögren’s syndrome can vary from person to person, however the most common symptoms is a dry mouth and eyes. Other symptoms that can occur are: joint pain, rashes, fatigue, and sometimes vaginal dryness. The eyes not only become dry but can also have a burning sensation.
Dry eye syndrome and Celiac Disease
Dry Eye Syndrome is a condition where the lacrimal glands cannot produce enough tears or the eyes are not able to maintain a normal tear layer to cover the surface. This can be a problem because the eyes cannot get rid of germs, dust, and other irritants that may come their way. This can cause a dry eye, burning sensation or feeling as though there is something lodged in your eyes. There can also be an array of other symptoms such as redness, pain, burning and stinging.
Some medical studies have shown that celiac disease may cause dry eye due to the inability to absorb nutrients from the small bowel. One important nutrient is vitamin A, this is essential for eye health. Decreased amounts of vitamin A can cause a drastic change to squamous cells (the outermost layer of the skin) and a loss of goblet cells (found in the respiratory and intestinal tracts, which secretes the main component of mucus). Both of these cells are important for the overall function of the eyes epithelium. Over time, acute deficiency of vitamin A can lead to dry eye syndrome and a list of other vision impairments such as night blindness.
In conclusion, celiac disease does not just affect the gastrointestinal tract, it can have an array of other symptoms that can affect all other systems within the body. Other autoimmune conditions can occur as a result of celiac disease or vice versa, such as Sjögren’s syndrome. I do not believe that I personally have Sjögren’s syndrome because these symptoms only occur when I have accidentally eaten gluten or something that was cross contaminated with gluten. It seems that once I begin to heal my gut, symptoms of dry eyes and mouth seems to go away. However, my TTG levels (blood test for celiac disease) are currently still higher then they should be, so malabsorption of vitamin A along with other essential vitamins can be causing ongoing symptoms. Regardless of what it is that you are experiencing, you should always consult a healthcare professional to reach a diagnosis or make a plan on how to get you feeling your best.
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Melbourne has a very large hipster vibe with lots of little shops, boutiques and restaurants all over the inner city. Not only is Melbourne known for it’s wide range of graffiti and wall art but it is also very well known for it’s food. There is a huge variety of many different types of restaurants that you can choose from, ranging anywhere from Mexican to Greek, fancy bougie pubs, and bars that have a dark atmosphere but extremely fun rock and roll vibe. Depending on the experience you are feeling, Melbourne has it all.
If you have celiac disease or you are gluten intolerant, there are many options for gluten free within the city. I have to say that I am very impressed with everywhere I have been in Australia thus far for gluten free food. This is the first time I have been to restaurants and when I say I have celiac disease they understand that it is not just the ingredients of the food we are eating but it is also where and how it is prepared. Most restaurants will tell you honestly if there is a chance of cross contamination or if they have a separate cooking space, toaster, fryer, or oven. It feels like everywhere in Australia, they take celiac disease, food intolerances or allergies very seriously. However, keep in mind that regardless it is very important to speak to the chef, manager or your server about the details of your dietary requirements to be sure you will not become sick.
I wish I could have spent more time in Melbourne but here is a list of all the restaurants I ate as someone with celiac disease. Not one of the restaurants I have mentioned made me sick or caused a reaction.
1) Stalactites
This Greek restaurant, located downtown Melbourne, is highly recommended for those with celiac disease as it is accredited by the Australian Coeliac Association. This is the first time I have been to a restaurant that has the stamp of approval from the country’s coeliac association. There is a separate workspace for the chef’s in the kitchen to avoid cross contamination of gluten into any food, this includes chopping surfaces, oven’s, and anywhere to heat up the kebab’s and fryers for the fries/chips.
Mixed Kebab
Not only is it safe for a celiac to eat at, but the food is out of this world fantastic. This was the first time in over 3 years since my diagnosis that I have been able to safely eat a kebab. The food here is so good that I went three days in a row. The first 2 days I had the mixed souvlaki (kebab) and the final day I had the lamb fillet kebab. I believe there are vegetarian options as well along with other amazingly delicious looking gluten free dishes. However, I would highly recommend the kebab as you will not believe the pita bread is gluten free, so good that I want to figure out the recipe so I can make it at home.
Coeliac Certified Sticker
Each wrap I ordered came with a napkin that had the coeliac association sticker on it. This will both ease your mind that the wraps did not get mixed up, you know the chef knew that it had to be appropriate for a celiac with no cross contamination, but also, how cool is that?!
The staff is very friendly and knowledgeable about any dietary requirements you may have. The environment is welcoming and bright with a sit down and take out option, the food was also served pretty darn quick as well.
As I mentioned, I ate here 3 days in a row, all with kebab’s, and had no reactions to gluten at all. I would highly recommend this restaurant if you are in the area and looking for a celiac safe restaurant.
Location: 177/183 Lonsdale St, Melbourne VIC 3000, Australia
Phone Number:+61 3 9663 3316
Menu:
2) Roule Galette
This is a very sweet little French cafe located downtown Melbourne very close to the Flinders Street Railway Station and the City Library. This adorable cafe is located within the beautiful Flinders lane, mixed in with other boutiques, shops and restaurants. You will know you are down the right street when you see a pink painted mural on the back wall of the street of two kangaroos dressed up.
Chicken Avocado Crêpe
This restaurant has gluten free options suitable for a celiac along with vegan and vegetarian. They informed me that they have a separate gluten free crêpe maker to avoid cross contamination. The gluten free crêpes are fantastically delicious and have options of being both savoury and sweet. They were so good that I bought both a savoury and sweet crêpe in the same visit.
La Belle Normande Crêpe
I began with the avocado chicken crêpe, along with a French earl grey tea with almond milk and some of the best honey I have ever had. The crêpe is massive as it is the size of a standard dinner plate. The chicken was perfectly cooked, and was a perfect match with the avocado, tomato, emmental cheese, home- made basil pesto. Directly after this we ordered the La Belle Normande: Cinnamon poached apple, ice cream (can be vegan), homemade whipped cream, homemade salted caramel, my mouth was watering for hours after eating this.
The staff here are absolutely lovely, knowledgeable about dietary requirements and have some of the best French accents I have heard. The environment of the cafe will make you feel as though you have transported to France, the music is enjoyable and for over flow reasons, they have a small cafe on both sides of the cobblestone street. They offer breakfast, lunch, dinner and take away. I would highly recommend visiting this adorable French getaway for some of the best crêpes you will ever eat.
Location: Scott Alley, 237/241 Flinders Ln, Melbourne VIC 3000, Australia
Phone Number:+61 3 9639 0307
Menu:
3) Bodega Underground
If you like Mexican food, this is the place for you. Everything in this restaurant is gluten free so there is no need for anyone with Celiac Disease to be nervous about cross contamination.
Totopos With Guacamole and Elote
We went with the ‘feed me’ option on the menu, and as fantastically good as this option was, I would not suggest it unless you are starving…it was a lot of food, hence the name. With this option you get the totopos with guacamole, papas, elote, charred cauliflower, lamb riblets, two taco servings: carnitas, tacos de frijoles and end with the churros con dulce de leche. All of this food will cost you $50 ASD per person, and is to serve two people. This is a great option at this restaurant to try almost everything on the menu.
Every single dish we ate at this restaurant, I would go back for. The nachos are perfectly crispy and a great pair with their authentic guacamole, the tacos are a perfect size and just the right amount of filling along with being jam packed with flavour. The street corn was out of this world, I never would have thought to put parmesan cheese on BBQ corn on the cob. The papas were soft and delicious potato bites, paired perfectly with their chipotle in adobo sauce. The charred cauliflower was a meal on it’s own and I would 100% go back for this one if you are a vegetarian, it is a perfectly cooked head of cauliflower covered with a delicious cheese sauce. The lamb riblets fall off the bone as you pick them up and melt in your mouth. Finally, ending with gluten free churros…I never thought I would see the day that I could eat a churros again, this was a dream come true for a celiac. They were crunchy, covered in sugar and cinnamon and the dulce de leche sauce, I wanted to drink out of the bowl.
Carnitas Tacos
Papas and Charred Cauliflower
Lamb Riblets
Churros
The environment of this great restaurant is fantastic along with the staff as well, I would highly recommend this restaurant to anyone looking for a gluten free option for Mexican food in downtown Melbourne.
Location: 55 Little Bourke St, Melbourne VIC 3000, Australia
Phone Number:+61 3 9650 9979
Menu:
If you find yourself by Smith Street, seek out CIBI and Saba’s Ethiopian restaurant as they are both just a block or two away.
4) CIBI
This is a very sweet and down to earth restaurant serving Japanese cuisine. It is not just a restaurant, there is a beautiful plant store and Japanese pottery, knives and other special treasures you may not be able to find anywhere else. I truly wish I had more room in my travel bag to get some items back home.
The staff is lovely, and at first they were not too sure about cross contamination or food being 100% gluten free for a Celiac, however the chef pulled through and can I tell you how much I appreciated this! The food was very healthy, light but filling and exactly what I wanted to eat that day.
We both had chicken dishes from there that were both fantastic. My partner Chris had the lunch bowl which consisted of slow cooked chicken with green olives and herbs served with beets and daikon salad and grains. I had the chicken soboro which consisted of free range chicken mince, cooked with miso and ginger, a soy egg, greens and edamame, mizuna salad served with their CIBI rice blend. The chicken was cooked perfectly and the rice was cooked in a way that made it some of the best rice I have eaten in a long time. I did not feel bloated or as if I had eaten too much food after this meal, it is very nutritious and a perfect serving. I paired my meal with one of their in house made summer drinks. I would highly recommend checking this place out if you get the chance and you find yourself on Smith Street.
Chicken Soboro
Lunch Bowl
It is a great environment for doing some computer work, going in for a treat or tea/coffee, or for an early or later lunch.
Location: 33/39 Keele St, Collingwood VIC 3066, Australia
Phone Number:+61 481 398 686
Menu:
5) Saba’s Ethiopian Restaurant
Vegetarian Combination
This was my first time eating Ethiopian food and after the experience I had at this restaurant, it will surely not be my last! I found this restaurant wandering down Brunswick Street when I was very hungry, saw their menu in the window and told myself I had to give it a try. They have a celiac safe and vegan friendly menu, I was told their chef is celiac, so they know all about how to serve you safely! Music to my ears.
Injera Basket
All meals are to be eaten with your hands using the fantastic Injera bread, not using utensils, however, I did see a few people using utensils to eat so this may be an option if you prefer. I went with the vegetarian combination where you get to choose three of their delicious vegetarian dishes, and believe me when I tell you, if you are not vegetarian, you will not be disappointed. It comes in a beautiful Injera basket with a plate inside of your Injera bread, which is made of teff flour. After this you are served your three servings of the vegetarian dishes you chose. I went with the Ful, Shiro and Dinish dishes, all were very flavourful and had individual unique spices and ingredients used. The Ful is made with fava beans, spices, egg and feta cheese (this can be made vegan if preferred), the Shiro is a chickpea and berbere paste with garlic and ginger, and the Dinish is potatoes, cabbage and carrots cooked in turmeric and other spices. Every single one I want to eat again, this is a very filling and nutritious meal.
The staff is absolutely lovely and the environment is just the same with a few Injera baskets beautifully placed on the wall to admire. I cannot wait to go to this restaurant again when I am back in Melbourne.
Location: 328 Brunswick St, Fitzroy VIC 3065, Australia
LEW's Life 