NEWS-JOURNAL HEALTH

MONDAY, F EBRUARY 24, 201 4

TO YOUR
SECTION
D
TODAYS BEST BET
The Voice, returns with some-
thing old and something new.
8 p.m., NBC, Ch. 2
News-Journal photos/DAVID TUCKER
Coach Miroslav Misha Jezdanov, in a small skiff,
gives instructions to teams of middle and high school
students during a recent session on the Halifax River.
Since September, Jezdanov has expanded the Halifax
Rowing Association membership to 29 students.
High school students and Halifax Rowing Association
members, from rear, Conor Brok, Avery Agles, Amanda
Ogdon and Celeste Sebasten row on the Halifax River.
By JIM HAUG
jim.haug@news-jrnl.com
O
n a sunny afternoon along the Halifax River
in downtown Daytona Beach, rowers
faces grimaced in frustration or burst out in
elation depending on how well they mastered
the timing and technique of putting oar to water.
Despite its ups and downs, rowing is a sport that tends
to stick, catching on with middle and high school stu-
dents at the Halifax Rowing Association, according to
rowers and their supporters.
Avery Agles, 17, a senior at Spruce
Creek High School, said he has done a
lot of sports, but out of all of them, its
truly one of the harder sports to master
and get the coordination down, but it
feels great when youre on the water
and everyone is in sync and youre pull-
ing perfect strokes.
Wendy Brown, whose children at-
tend St. Barnabas Episcopal School in
DeLand, said her 13-year-old son, Nolan,
has tried football, he tried basketball,
but the instant he tried crew he was
sold.
Her 11-year-old daughter, Emery, has proven herself
by becoming a coxswain in charge of navigation and
steering for a boat with eight rowers.
Shes already talking about the future ahead of her.
Making a Splash
Rowing club is growing but could use more oarsmen
Wheat is a grain used to make a
wide variety of foods. An allergy
to wheat is one the most common
food allergies in children, but
may affect adults as well. People
affected have an allergic response
to proteins (albumin, globulin,
gluten) in wheat. Most allergic
reactions involve albumin and
globulin. Allergies to gluten are
less common.
Celiac disease is an autoimmune
disorder, not a food allergy, be-
cause it is a result of gluten hyper-
sensitivity. Celiac disease affects
about 1 percent of the U.S. popu-
lation. The name Celiac derives
from the Greek word for hollow,
as in bowels. Gluten is a protein
in cereal grains
and is comprised of
gliadins and glute-
nins. When people
with specic genes
eat wheat, barley
and rye containing
gluten, their im-
mune system forms
autoantibodies to
gluten, which cause
inammation and
attack the bodys
intestinal lining. Absorption of nu-
trients in food by the intestines is,
therefore, affected. Patients with
celiac disease are also commonly
affected by other kinds of autoim-
mune diseases.
Typically, celiac disease symp-
toms manifest themselves at 6 to
24 months of age, following the
introduction of cereal into the diet.
Symptoms include poor absorption
of nutrients by the intestines, im-
paired growth, abnormal stools, ab-
dominal distension, poor appetite
or irritability. In adults, the symp-
toms may be quite varied, from
severe weight loss and diarrhea to
subtle abdominal complaints. To
make a diagnosis of celiac disease,
physicians measure levels of cer-
tain autoantibodies in the patients
blood. If antibody tests and/or
symptoms suggest possible celiac
disease, a small intestine biopsy is
perormed to conrm the diagnosis.
On some occasions, genetic testing
is very helpful to rule out celiac
disease.
Those with a wheat allergy usual-
ly outgrow it, but those with celiac
disease do not lose their hypersen-
sitivity to gluten. Therefore, they
require a life-long restriction from
wheat and other grains contain-
ing gluten, such as rye, oats and
barley. A food labeled wheat-free
that still contains gluten ingredi-
ents would be safe for someone
with a wheat allergy to consume,
but not for someone with celiac
disease. Corn and rice contain
some gluten, but in these forms, it
Of wheat allergies and celiac disease
DR. YONG
TSAI
Managing
Pain
By TAMARA CLANCY, M.D.
I have a cord in my palm
and nger, and my nger
does not completely
straighten out what
could this be, and why did
it happen?
The problem may be
Dupuytrens disease, an
abnormal thickening of
the tissue just beneath
the skin
known as
fascia. This
thickening
occurs in
the palm
and can
extend into
the ngers.
Firm pits,
nodules
and cords
may de-
velop that can cause the
ngers to bend into the
palm. Although the skin
may become involved in
the process, the deeper
structures such as the
tendons are not directly
involved. Occasionally,
the disease will cause
thickening on top of the
nger knuckles (knuckle
pads), or nodules or cords
within the soles of the feet
(plantar bromatosis).
The cause of Dupuy-
trens disease is unknown
but may be associated
with certain biochemical
factors within the in-
volved fascia. The prob-
lem is more common in
men older than 40 and in
people of northern Euro-
pean descent. There is no
proven evidence that hand
injuries or specic occu-
pational exposures lead to
a higher risk of develop-
ing Dupuytrens disease.
In the majority of cases,
there is a strong family
history of Dupuytrens
contracture. Persons with
seizure disorders have a
higher incidence as well.
Symptoms of Dupuy-
trens disease usually
include lumps and pits
within the palm. The
lumps are generally rm
and adherent to the skin.
Thick cords may develop,
extending from the palm
into one or more ngers,
with the ring and little
ngers most commonly
affected. The cords may be
mistaken for tendons, but
they actually lie between
the skin and the tendons.
These cords cause bend-
ing or contractures of the
ngers. After the cord
causes the nger to ex,
the joints often will be-
come stiff. In many cases,
both hands are affected,
although the degree of
involvement may vary.
The initial nodules
may produce discomfort
that usually resolves,
but Dupuytrens disease
is not typically painful.
The disease may rst be
noticed because of difcul-
ty placing the hand at on
an even surface, such as
ON CAL L
Disease
can cause
ngers to
contract
TAMARA R.
CLANCY
MORE
ONLINE
For a photo
gallery of
the Halifax
Rowing
Association
practicing,
go to
news-jour-
nalonline.com
NJ
SEE ON CALL, PAGE 2D
SEE SPLASH, PAGE 2D
SEE TSAI, PAGE 2D
0002055870
For more than 20 years, Peninsula Rehabilitation has served our
community as the areas only accredited inpatient rehabilitation facility.
We now oer all-private rooms, new equipment and upgraded
amenities to help you recover faster and return home sooner.
For a tour or information, call (386) 671-5026 or visit www.PeninsulaRehabilitation.com