I want you to know why I’m writing on this topic and to help you understand all of the above. Let’s start with my reason for giving you this information. It all started a few years ago when my oldest had seizures. We were told that the seizures were febrile, but she was too old to have febrile seizures. A few months later we found out that her iron count was super low. At this point I began to do some research. I remembered her primary had thought that she could be sensitive to gluten. So I found scholarly articles in my school library about gluten, iron counts, and seizures. Turns out that due to a gluten sensitivity her intestinal lining would become inflamed, causing it to not be able to properly absorb nutrients, such as iron and magnesium. Then I learned that low iron in children of any age puts a child at higher risk for febrile seizures. So, with a simple change in her diet, her iron went back to normal. So, I want to share this information with you so that you can be aware of this diet and what it is.
First off, gluten is a protein that is found in grains, such as wheat, barley, rye, and triticale (cross between wheat and rye). Gluten causes inflammation in the small intestines of those that are sensitive to it. A gluten-free diet is used as a treatment for Celiac Disease. Let me explain what Celiac Disease is. It is an autoimmune disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. It is estimated that 1 in 133 Americans, or about 1% of the population, actually has Celiac Disease. Celiac Disease can lead to a number of other disorders as well, such as infertility, reduced bone density, neurological disorders, some cancers, and other autoimmune diseases.
There are still many foods available for those on a gluten-free diet, such as:
- Beans, seeds, nuts in their natural unprocessed from
- Fresh eggs
- Fresh meats, fish, and chicken (no breading and batter)
- Fruits and vegetables
- Most dairy products
Make sure you always check for “gluten-free” and cross contamination.
One last bit of information I want to share with you is that my oldest does NOT have celiac disease. She simply has a sensitivity. This means that she can still have gluten in small amounts. Her body just has trouble processing it quickly. Her diet consists of as much gluten-free as I can get her to eat, but we allow some gluten products in her diet. It is the buildup for her that causes the horrible stomach pains and issues. If you have a child that has low iron, low magnesium, or has been prone to febrile seizures even past the age of 5, I ask that you please do your research as I did. It could be something as simple altering their diet.