May is Celiac awareness month. I was going to skip the newsletter, until I saw this Consumer reports article on lead in cassava products. Ugh. Not only are there cassava flours, breads, pastas, chips, etc. but it’s a common ingredient in gluten-free products. And it’s a bigger deal for many of my patients, because if you have iron deficiency anemia, which is more common in Celiac and IBD (Crohn’s, UC, microscopic colitis), you’re more likely to absorb more lead. So, it is worth considering if you’re having cassava, if if so, the quantity you’re having, and diversifying your sources of carbs if possible. you really may want to consider the quantity consumed, especially with little ones or during pregnancy.
One of the brands with the highest levels, Bob’s Red Mill, “noted that their products’ packaging carried a Prop 65 warning label, and thus consumers were appropriately notified.”
Note—tapioca is from the same plant as cassava, but seems to have lower levels of lead, potentially because it’s more processed.
In addition to Consumer Report’s testing, Tricia of Gluten-free Watchdog also did testing on a handful of products.
If you are on a gluten-free diet, it’s a good idea to get iron levels checked periodically, too, along with B vitamins
It’s also Ehlers Danlos/Hypermobility Spectrum disorder Awareness month, and there’s a link with Celiac disease. I’ve updated my post on the relationship between the two. And, even better, a new paper on EDS, MCAS & POTS, and the interaction with GI disorders is here.
Wishing you a happy and healthy Springtime,
Cheryl
Cheryl Harris, MPH, RD is a Registered Dietitian Nutritionist and Certified Wellcoach working with clients in VA, DC & MD. She helps people with a range of digestive problems, including Celiac, IBS, Crohn’s, UC, gastroparesis, EDS, POTS & more. Let’s get you on your way to achieving your goals and feeling great! Email or call 571-271-8742.