CELIAC DISEASE AND DENTAL DEFECTS

 Celiac disease manifestations can extend beyond the classic gastrointestinal problems, affecting any organ or body system. One manifestation dental enamel defects—can help dentists and other health care providers identify people who may have celiac disease and refer them to a gastroenterologist. For some people with celiac disease, a dental visit, rather than a trip to the gastroenterologist, was the first step toward discovering their condition.

Not all dental enamel defects are caused by celiac disease, although the problem is fairly common among people with the condition, particularly children, And dental enamel defects might be the only presenting manifestations of celiac disease.

Dental enamel problems stemming from celiac disease involve permanent dentition and include tooth discoloration—white, yellow, or brown spots on the teeth—poor enamel formation, pitting or banding of teeth, and mottled or translucent-looking teeth. The imperfections are symmetrical and often appear on the incisors and molars.

Tooth defects resulting from celiac disease are permanent and do not improve after adopting a gluten-free diet—the primary treatment for celiac disease. However, dentists may use bonding, veneers, and other cosmetic solutions to cover dental enamel defects in older children and adult

GLUTEN FREE MEAL AND SNACK IDEAS

 

Gluten-free Meal Ideas - Snacks

Fresh fruit String cheese* Rice crackers with peanut butter or cheese* Popcorn* Sliced veggies with gluten-free bean dip* Canned fruit in its own juices Plain yogurt Applesauce with cinnamon Baby carrots and snow peas with hummus* String cheese and dried fruit* Pudding* Rice cakes*

Nuts with dried fruit* (nuts are naturally gluten-free unless flavored or processed on gluten-containing equipment) Strawberries with Cool Whip Plain peanuts or almonds* Rice cakes with cream cheese and jam* Vanilla ice cream, sorbets, sherbets, ice milk* Edamame Celery with peanut butter or cream cheese* Hard-boiled egg ****ALWAYS READ THE LABEL

LAST DAY GOURDS

 

Butternut  

You can eat this shapely gourd with the rind if you cook it well, or you can peel it off before cooking. 

Looks Like: Smooth yellowish or tan rind with bright orange flesh 

Tastes Like: Sweet, nutty (not buttery, despite the name) 

Nutrition Highlight: You’ll get 48% of your DV of vitamin C plus about 15% the DV of potassium. High in fiber, too. 

Recipe Idea: Butternut Squash and Sage Risotto 

This recipe is gluten-free, dairy-free (with butter substitute), vegetarian, and can be made vegan with substitutes. 

Ingredients 

2 teaspoons olive oil 

2-3 shallots, minced (can substitute in medium onion, chopped)  

1/4 teaspoon ground pepper 

1-2 garlic cloves, minced 

1 teaspoon sea or kosher salt 

1 large butternut squash, peeled, seeded, chopped into 1/2-inch pieces (about 2-3 cups)  

1/4 cup dry white wine or sherry (optional) 

1 cup rice 

3 ½ – 4 cups gluten-free chicken or vegetable broth, heated to just boiling  

2 tablespoons unsalted butter or butter substitute 

1 tablespoon chopped fresh sage (if you don’t have fresh sage, add teaspoon of dried sage in step 1 with the shallots – or if you don’t have sage handy, thyme would be a great substitute.) 

Instructions 

1. Heat oil in a large pot over medium heat. Sauté the shallots or onion with pepper until soft and golden. Add garlic and salt and stir for 1 minute.
2. Add chopped squash and cook until squash begins to soften. 
3. Add the cooking wine and cook until it is evaporated, 1-2 minutes. Add rice and cook for a few minutes, stirring. Rice should turn translucent. 
4. Begin to add hot broth, 1 cup at first. Stir every 2-3 minutes and add more broth after the last addition has been absorbed, about½ to 1 cup at a time. Make sure rice is simmering but not boiling. Check after about 18 minutes or when the rice looks cooked. Taste rice. It should be slightly firm and not mushy. If you need more liquid and don’t have broth, add hot water. You may need some liquid at the end to loosen the risotto before serving. 
5. Add butter or butter substitute right before serving to add extra creaminess. Add chopped sage. Serve immediately. 

  

As you can see, there are so many ways to eat gourds and so many reasons why they’re a wonderful complement to any meal.

DAY 3 OF 4 GOURDS

 

Delicata  

This thin-skinned gourd doesn’t require peeling or extensive cooking to soften its rind. Slice and roast for a perfectly easy-to-make gluten-free side dish. This gourd tends to be smaller than others, so it is ideal for adding to a one- or two-person meal. 

Looks Like: Pale yellow rind with green or orange stripes 

Tastes Like: Sweeter than most other gourds 

Nutrition Highlight: Higher in fiber than most other gourds, and high in potassium with 15% of the DV in a one-cup serving