The main culprit with Celiac Disease is a protein called Gluten. These proteins are found in all forms of main stream and non-mainstream wheat products. Such as durum semolina, spelt, einkorn, kamut and related grains such as rye, barley, and oats. Damage to the mucus on the surface of the small intestine is caused by a toxic reaction to the ingestion of gluten.
Effects Of: With Celiac Disease the villi,which are the tiny hair-like projections in the small intestine, shrink and eventually disappear. This is the destructive reaction to Celiac Disease. Damaged villi interferes with the body's ability to absorb nutrients such as carbohydrates, proteins, fats, vitamins, and even possibly water and bile salts. If left untreated, damage to the small bowel can be life threatening, posing an increased risk of many disorders.
If Left Untreated: Iron deficiency, Anemia, Vitamin K deficiency, Vitamin deficiencies such as folate, B12, B6, or an iron deficiency, and other mineral deficiencies, Other food sensitivities.
Symptoms May Include: Abdominal cramping,gas,and bloating.Diarrhea or constipation. Fluctuation of weight(loss or gain), fatigue, weakness, lack of energy, and all thats associated with with lack of energy.
Possible Treatment: There is no treatment or cure for Celiac Disease.Except for a lifelong adherence to a strict gluten-free diet. When gluten is removed from the diet, the small intestine will begin to heal and general health will be improved. You may want to consider supplementation for any deficiencies.Consult your doctor about this. Lifestyle changes are in order for the Celiac sufferer. Become a label reader. If you are unsure about a certian food or ingredient, stay away and learn to identify ingredients that may contain that hidden gluten. Be very diligent. Be aware that hidden gluten can be hiding in some unlikely foods such as low or non-fat products, deli meats, soups, hard candies, soy sauce, even salad dressings. If there is no label to read such as candy in a dish, stay away, again be very diligent.
Gluten may also be used as a binder in prescription medicines. Again ask youre doctor about Gluten in medications. Alcohol that's properly distilled shouldn't contain any harmful gluten. Research indicates that the peptide is too large to carry over in the distillation process. Beer is a definite no-no. You might want to consider staying away from alcohol altogether (like the author of this site). This might seem drastic to some but our health is at stake. Wine from the Liquor store might bother youre stomach, like it does mine possibly because of Sulfites as a preserative to give it a longer shelf life. Home made Wine wthout any added ingredients in moderation seems to be O.K.
Sometimes Gluten products are added to alcohols and Vinegars after the distilling process and should be avoided intirely. Malt vinegars are not distilled and therefore are not gluten-free. This in a nutshell is what Celiac Disease is. I might have left out some details, I'm not a doctor. But, I am a Celiac sufferer and I know what Celiac's go through.
What is Celiac Disease?
Celiac disease is the name attached to the body's autoimmune reaction to gluten which wears away the lining of the small intestine. Gluten, the cause of the disease, is found in wheat, rye, barley and oats.
Is this disease new?
No. It has always existed but, in the past, it was rarely tested for and rarely diagnosed. In the last few years, publicity about celiac disease has increased and so have the diagnosed cases. Celiac disease, which was once considered rare, is now known to effect one in every 133 people in the United States. Most cases are still undiagnosed and many people are walking around with the disease but don't realize that they have it.
What are the symptoms?
The most common symptoms of celiac include diarrhea, constipation, vomiting, gas, bloating, weight loss or gain, chronic fatigue, headaches, anemia, psychological issues such as depression, anxiety and anger-control problems, sleep difficulties and a painful, itchy rash called dermatitis herpetiformis.
Is the disease hard to diagnose?
Yes. The disease can be hard to identify because the symptoms vary so widely from person to person. Not every person has the same symptoms and not all the symptoms appear in each person who has the disease. In addition, many physicians aren't well informed about the disease making a diagnosis that much harder.
How can I know if I have the disease? If you suspect that you may have celiac disease, see your doctor. Ask for a group of blood tests called a full celiac panel and a referral to a gastroenterologist. The gastroenterologist should perform a biopsy of your small intestine for definite determination of the existence of the disease.
Is this test conclusive? The answer to this question is both yes and no. There are many people who have severe reactions to gluten but have negative or borderline blood tests and/or biopsies. These people are said to be "gluten intolerant." The only way to determine if a person is gluten intolerant is for them to do a trial gluten-free diet. If, when on the diet, the symptoms disappear, that is a sign that you may have the disease. However, it is important to pursue testing if you suspect you may have celiac disease, if for no other reason than to determine that there are no other conditions causing or contributing to your symptoms.
If most doctors are unfamiliar with the disease, how can I explain to them why I think I have it? Yes, it is true that there are still some physicians out there who don't take a patient requesting a celiac test seriously. Because of this, we recommend that you bring along documented information from a credible source about the disease to your first doctor's appointment in order to discuss the possibility more professionally. It would also be constructive if you have kept a record of your symptoms, including the dates and times and duration of each.
Is there any treatment for the disease? The only current treatment for celiac is a gluten-free diet. This means that you should avoid all products containing wheat, rye, barley or oats. Nowadays most products are labeled if they contain gluten and there are many companies out there which manufacture food specifically for people on gluten-free diets. This makes the life of celiac disease patient much easier than it was even just a decade ago.
Both Andy Casasanta & Anglea Morken are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Andy Casasanta has sinced written about articles on various topics from Nutrition, Acid Reflux and Nutrition. Mr Andy Casasanta Has devoted a portion of his life to health and well being for himself and others. All the subjects of his articles has effected his life in one way or another. Which has inspired him to create a tremendous health and pharmacy webs. Andy Casasanta's top article generates over 5400 views. to your Favourites.
Anglea Morken has sinced written about articles on various topics from Health, Nutrition and Food and Drink. Angela Morken is an expert and sufferer of . She has been living