What is gluten? What is celiac disease?
John M. Forberger asked:
Perhaps you have heard of a gluten-free diet and Celiac Disease. Consider yourself fortunate. 10 years ago when I was diagnosed with Celiac Disease the disorder wasn’t well known. Now, a gluten-free diet is becoming a bit more mainstream and many people are being diagnosed with Celiac Disease. So what is Celiac Disease?
Gluten is a protein commonly found in grains such as wheat, barley, or rye. For those suffering with gluten intolerance or Celiac Disease, gluten causes a problematic immune reaction in the small intestine. This reaction results in damage to the inner surface of the small intestine and an inability to absorb certain nutrients from food.
Celiac Disease, also known as gluten intolerance, is a disorder. Quite simply, if you live with Celiac disease you posess a disorder that makes your body intolerant to gluten. Celiac disease is caused by a reaction to gliadin (a gluten protein found in wheat). It can affect all types of people. However, it seems to be more prevalent among people of Northern European descent.
Shockingly some studies have stated 1 in 133 people in the US live with Celiac Disease. Recent studies have stated that 0.5-1% of the entire US population are actually Celiac and unaware or undiagnosed.
Symptoms of Celiac Disease Can Include:
Diarrhea Weight Loss Malnutrition Mild weakness Bone pain Abdominal bloating (stomach swells) Nutrient Deficiencies Ill health with no gastrointestinal symptoms
The Most Common Foods that Contain Gluten are:
Wheat Rye Barley
Oats are also toxic to Celiacs.
Consequences of Consuming Gluten for Celiacs
Studies have said if a person who is gluten intolerant continues consuming gluten their chances of developing gastrointestinal cancer increase dramatically. Apart from this, their quality of life may be seriously undermined.
Testing for Celiac Disease
To test for Celiac Disease, blood is screened for AGA (Antigliadin) and EmA (Andomysium Antibodies). It is also common to carry out a biopsy in the affected area.
Treatment
The smartest and safest way to treat an intolerance to gluten is to refrain from consuming all products that contain gluten for the rest of that persons life. This is the only real treatment if they want to be free of all the complications and risks the condition presents.
Avoiding gluten is very possible with all the recent gluten-free products, but still not so easy as the dietary needs are extremely demanding. Many products have hidden gluten in them (stamps, envelopes). It is upon the person with the condition to stay educated on current gluten-free news to provide the best care that works best for them.
Perhaps you have heard of a gluten-free diet and Celiac Disease. Consider yourself fortunate. 10 years ago when I was diagnosed with Celiac Disease the disorder wasn’t well known. Now, a gluten-free diet is becoming a bit more mainstream and many people are being diagnosed with Celiac Disease. So what is Celiac Disease?
Gluten is a protein commonly found in grains such as wheat, barley, or rye. For those suffering with gluten intolerance or Celiac Disease, gluten causes a problematic immune reaction in the small intestine. This reaction results in damage to the inner surface of the small intestine and an inability to absorb certain nutrients from food.
Celiac Disease, also known as gluten intolerance, is a disorder. Quite simply, if you live with Celiac disease you posess a disorder that makes your body intolerant to gluten. Celiac disease is caused by a reaction to gliadin (a gluten protein found in wheat). It can affect all types of people. However, it seems to be more prevalent among people of Northern European descent.
Shockingly some studies have stated 1 in 133 people in the US live with Celiac Disease. Recent studies have stated that 0.5-1% of the entire US population are actually Celiac and unaware or undiagnosed.
Symptoms of Celiac Disease Can Include:
Diarrhea Weight Loss Malnutrition Mild weakness Bone pain Abdominal bloating (stomach swells) Nutrient Deficiencies Ill health with no gastrointestinal symptoms
The Most Common Foods that Contain Gluten are:
Wheat Rye Barley
Oats are also toxic to Celiacs.
Consequences of Consuming Gluten for Celiacs
Studies have said if a person who is gluten intolerant continues consuming gluten their chances of developing gastrointestinal cancer increase dramatically. Apart from this, their quality of life may be seriously undermined.
Testing for Celiac Disease
To test for Celiac Disease, blood is screened for AGA (Antigliadin) and EmA (Andomysium Antibodies). It is also common to carry out a biopsy in the affected area.
Treatment
The smartest and safest way to treat an intolerance to gluten is to refrain from consuming all products that contain gluten for the rest of that persons life. This is the only real treatment if they want to be free of all the complications and risks the condition presents.
Avoiding gluten is very possible with all the recent gluten-free products, but still not so easy as the dietary needs are extremely demanding. Many products have hidden gluten in them (stamps, envelopes). It is upon the person with the condition to stay educated on current gluten-free news to provide the best care that works best for them.