- With Mayo Clinic gastroenterologist
Michael Picco, M.D.
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Michael Picco, M.D.
Michael Picco, M.D.
Dr. Michael F. Picco has been with Mayo Clinic since 1999. He is board certified in internal medicine and gastroenterology. Dr. Picco is an assistant professor of medicine at Mayo Clinic College of Medicine and a consultant in gastroenterology at Mayo Clinic in Florida.
He has authored numerous publications in the area of gastroenterology, including original research, editorials and textbook chapters. He works with a team of gastroenterologists that takes care of complex gastrointestinal conditions and has a particular interest in diarrheal illnesses and inflammatory bowel diseases (ulcerative colitis and Crohn's disease). He is also active in medical education in training new gastroenterologist and internists.
"MayoClinic.com is an invaluable resource for patients and their families," Dr. Picco said. "Informed patients are better able to participate in their own health care. A patient's participation is vital to the treatment of his or her disease. I hope to assist in helping patients understand their digestive problems and current treatments that are offered. This will allow for better communication between patients, their physicians and other health care professionals."
Dr. Picco serves as a reviewer of new research for several medical journals in the area of gastroenterology and is an active member of the American Gastroenterological Association, American College of Gastroenterology and the Crohn's & Colitis Foundation of America. He serves on numerous committees that address physician training, research and clinical practice in gastroenterology, both at Mayo Clinic and at the national level.
"Patients need to know about their disease, what to expect, the latest treatments and side effects so that they can make informed decisions about their health care. Gastrointestinal disease affects not only patients but also their families. My goal is to assure that our Web site provides accurate, reliable information and resources for patients. We must always provide the latest, most cutting-edge information to assist patients in dealing with their medical problems," Dr. Picco said.
More answers
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Question
Celiac disease diet: How do I get enough grains?
I have celiac disease, and I find it difficult to get enough grains in my diet. Do you have any suggestions?
Answer
from Michael Picco, M.D.
Grains are an important part of a healthy diet. They are a good source of complex carbohydrates, various vitamins and minerals and are naturally low in fat. Whole grains are even better for you. Because people with celiac disease must avoid gluten — a protein found in foods containing wheat, barley, rye and sometimes oats — it can be a challenge to get enough grains. However, if you consider that one serving of grains is fairly small (such as one slice of bread or 1/2 cup of cereal), it may not seem so overwhelming to get in the recommended number of servings each day.
Many large grocery stores and specialty foods stores carry ready-to-eat gluten-free grain products. The labels on such products will state that the product is "gluten-free." Consider the suggestions in the chart below for adding gluten-free grains to your diet.
| Gluten-free grains/grain products* | Serving size |
|---|---|
|
Breads
|
1 slice or piece |
|
Cereals
|
1/2 to 1 cup |
|
Snacks
|
1 ounce (check label) |
|
Baked goods
|
Check label |
|
Other
|
1/2 to 1 cup |
*Products vary by manufacturer, so it's important to be sure that the brand you purchase is gluten-free. Shopping guides that list gluten-free products are available. Check with a dietitian or celiac disease support group.
Other grain products that are not gluten-free include those made with spelt, kamut, bulgur, couscous, emmer and einkorn.
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