Whole Wheat and Gluten in Celiac Disease

The New York Times recently posted an article titled "Gluten-Free for the Holidays, and Beyond" (Dec. 22, 2009) in which submitted questions about celiac disease were answerd by Dr. Sheila Crowe, professor of gastroenterology and hepatology at the University of Virginia.

One question that caught my eye was with regard to whole wheat and whether it is gluten-free or not. A reader had submitted a question wondering if whole-wheat bread couldn't be used in place of gluten-free bread. Dr. Crowe's reply (in part) is as follows:

"Whole wheat is not gluten-free, so yes, eating whole-wheat bread is a mistake, one you should correct as soon as possible.

"If you want to eat breads, then the only ones to eat must be gluten-free. Breads are a major source of gluten in a Western diet, and they are the hardest product to make using gluten-free ingredients. This is because glutinens, a component of gluten, are what gives bread its unique characteristics, including texture and elasticity" (New York Times, 2009, italics added).

What does this response tell me? That I cannot and must not eat any wheat in any way, shape, or form, in order for me to heal, and healing is what I want to do most. And part of avoiding wheat (and gluten in general), will mean politely refusing bread products of any kind over the holidays-- and that will not be an easy feat. I must make a choice, and I choose to be healthy.