Myrke learned that her 11-year-old daughter, Josephine, has celiac disease—a gluten-related autoimmune disorder. This diagnosis profoundly changed their family. "My heart broke when the doctor explained how damaged her intestines were," Myrke shares.
After initial concerns about a more serious condition, the celiac diagnosis brought relief, though uncertainty lingered. Josephine's intestines, exposed to gluten her entire life, had stopped absorbing nutrients properly. This explained her low energy, stalled growth after five months—when solid foods like bread began—and poor development. "Had I unknowingly harmed her for 11 years?" Myrke reflects. "Celiac often shows no or mild symptoms, so without the school doctor's follow-up, we might never have known."
Josephine had to eliminate gluten immediately. Regular pediatric check-ups every three months monitor blood levels for celiac antibodies, which decrease once gluten is avoided. A hospital dietitian guides their strict, lifelong regimen—far beyond skipping bread. Every label must be checked; gluten hides in stock cubes and products marked "may contain traces." We avoid those entirely.
Gluten-free bread took trial and error to find one Josephine enjoys. We stock two versions of spreads like butter, peanut butter, and jam: regular and gluten-free. Her dishes and utensils are labeled and off-limits to others. Cross-contamination is a risk—a knife from a regular sandwich can transfer crumbs to gluten-free peanut butter.
Even trace gluten irritates Josephine's intestinal lining, causing damage without immediate symptoms. Long-term risks include malnutrition. We use separate breadboards, a dedicated oven, and weekly clean cutlery drawers to eliminate crumbs.
Meal prep takes more time and effort. The family doesn't go fully gluten-free—it's costly—but home management is solid. Wednesdays, Josephine packs safe snacks like yogurt, banana, or gluten-free bread for after-school play. Spontaneous outings are trickier. One cafe offers gluten-free bagels, becoming our go-to; most menus lack options. Recently, a restaurant promised gluten-free pancakes that weren't available—Josephine had tomato soup, rice, and fish while others enjoyed burgers and fries, leaving her sad.
Tests showed no celiac in family members, disappointing Josephine who hoped for company. At her age, she reads labels confidently and follows rules strictly. After accidentally eating chocolate spread with "traces of gluten," she rinsed her mouth immediately. Donuts tempt her, but she's vigilant. Myrke worries about college: one beer or pizza could restart damage, especially without obvious symptoms like pain.
Gluten-free, Josephine has more energy and better well-being, though full intestinal healing takes 6-12 months. She won't recover lost growth but may still hit puberty's spurt. Many underestimate celiac, dismissing it as a fad or questioning its validity. "Why invent this? Untreated, it risks colon cancer," Myrke stresses. Education could dispel myths.
What is Celiac Disease? Celiac disease is an autoimmune reaction to gluten in wheat, rye, barley, and spelt, damaging the small intestine's villi. Symptoms include abdominal pain, diarrhea, and constipation. About 25,000 in the Netherlands are diagnosed, likely more due to subtle signs. Heredity factors in; treatment is lifelong gluten avoidance. Persistent symptoms may indicate rare refractory celiac. Suspect it? Request a blood test for antibodies. Source: Stomach Liver Bowel Foundation
Common Symptoms: Anemia, chronic diarrhea/constipation, foul-smelling stools, bloating, appetite loss, vomiting, underweight, mood swings, stunted growth in children, delayed puberty, infertility, osteoporosis, tooth enamel issues. Source: Dutch Celiac Association, Stomach Liver Bowel Foundation
Text: Kim van der Meulen, Images: Getty Images
