Gluten Fitness And Wellness Podcast: Interview With Shelly Stuart

In this weeks Gluten Free Fitness and Wellness podcast, Erin talks to registered clinical nurse Shelly Stuart about her experiences with celiac disease, how gluten affects celiacs from an easy to understand clinical view point, and how she deals with celiac disease in her family. Shelly shares useful resources and information throughout this podcast so tune in to find out more. This episode is part 1 in a series of three, two more will follow in the coming weeks.

Show notes Gluten Free Fitness and Wellness podcast: Episode 2

Interview with Shelly Stuart, the Gluten Free RN-Part 1

Shelly’s website:
Shelly on Twitter: GlutenFreeRN

12 part series on Symptoms of Celiac Disease

Intestinal Villi information and how to improve villi health

Celiac Maniac Radio show :

Additional notes from Shelly:
On the podcast, Erin and I discussed probiotics. Christina Tennyson
(MD), from the Celiac Disease Center in Chicago, mentioned that she is
not sure about recommending probiotics yet. Probiotics might help to
inhibit pathogens and modulate the immune system. However, there are
many unanswered questions. With Celiac disease, what are the best and
safest strains to use? Is there a possibility that a Celiac’s immune
system may respond to probiotics differently? A 2008 study, “Antigenic
Proteins Of Lactobacillus Acidophilus That Are Recognised By Serum IgG
Antibodies In Children With Type 1 Diabetes And Coeliac Disease”,
highlights this possibility. As with any food, gluten contamination
leading to an immune reaction is also a concern? Overall, is there
enough research to know how probiotics will affect those with celiac
disease? I do take probiotics and I have not had a reaction that I’m
aware of. However, as we know with silent Celiac Disease, pathological
changes can be occurring within the body without any obvious symptoms
(2,6,8). If you are interested in consuming probiotics, I recommend
that you talk to your medical doctor to discuss the pros and cons
before making any changes.

Erin and I also discussed whether Celiac Disease is more prevalent in
men or women. I would like to clarify that Celiac Disease tends to be
diagnosed more in women. However, population sampling has demonstrated
that the prevalence of Celiac Disease is fairly equal between men and
women. It seems reasonable to suspect that perhaps women seek medical
attention for their symptoms earlier than men, or women may have more
encounters with physicians due to regular physicals (8).

I would also like to mention that it is possible to have a gluten
sensitivity even if you test negative for CD. It is also possible that
some of your symptoms could be due to a food allergy/sensitivity or
other disease process. Allergy testing by an allergist and/or a
naturopathic physician may help to investigate this possibility. Other
tests can help rule out other diseases.

I encourage everyone to have their symptoms thoroughly investigated by
their MD and specialists before implementing a therapeutic diet or
making any changes. As well, I recommend waiting until CD/gluten
sensitivity testing is complete before initiating a gluten-free diet
because it may create a false negative. Consult your MD, Registered
Dietician, or other medical specialists involved in your care to
determine if nutrient supplements should be taken and to identify
appropriate dosages for you. Toxicities can occur with over
supplementation and this can lead to permanent damage. A Registered
Dietician can also provide guidance to ensure all nutritional needs
are met.

Filed Under: celiac diseaseGluten FreenutritionPodcast


About the Author:

RSSComments (3)

Leave a Reply | Trackback URL

  1. Brenda says:

    I really enjoyed your podcast and look forward to hearing more soon! Recently, I was diagnosed as being Gluten Intolerant. Since then, I have made the transition will very little impact on my life, or the life of my family (husband and two teen daughters!)

    In this podcast, you answered a question about pasta choices when your s.o. is not eating gluten free. I cook wheat pasta for my family (not all that often, but they really enjoy it when I do!) On those nights, I make the sauce gluten free, the meat – whether it be meatballs, or chicken parmesan – also is gluten free. The starch that I enjoy is polenta. This is a corn based product and can be purchased easily at regular grocery stores, Sunflower Market, and Whole foods. It stores in the pantry until opened, which then needs to be refrigerated.

    I cut one or two slices (about 3/8″ ea) and saute them lightly in some olive oil. When plating, I put the rounds in the center of the plate, stack the meat on top and cover with some sauce. Very yummy!

  2. Erin says:

    Hi Brenda!
    Thanks for sharing that-a great idea! I totally forgot about polenta-and I have some in the pantry!
    Good on you for making a smooth transition-I completely agree that it doesn’t have to be a huge change-I think it very much depends on how you ate prior to your diagnosis. Habits can make the change easier, or harder.
    Next podcast will be up very soon-thanks for listening!

Leave a Reply

Log in here!