Coeliac Disease can attack anyone at any age, even babies and children are also not spared although it is most common among those between 40-50 years of age. Gluten is a protein present in many cereals and the substances present in the gluten - prolamine and gliadin- are totally responsible for the reaction in the body that causes poor intestinal absorption of all nutrients from food intake. The enzyme tissue transglutaminase, upon exposure to these proteins alters the protein. This alteration has further impact on our immune system those cross-reacts with the bowel tissue, causing an inflammatory reaction. Cereals such as wheat and their derivatives such as wheat flour and all the preparations that contain wheat or wheat starch, such as small goods, hamburgers, pasta, pastry, pizza, batter, shortbread, cake, bread, biscuits, toast and which may include various forms of confectionary and medications contains gluten. Malt and malt vinegars, caramel coloring, boiled glucose lollies and sauces like Soy, Tamari and other sauces must be avoided. Other than these cereals including rye (secalin), barley (ordein), oats (avein), corn (zein), triticale, and spelt and their derivatives should not be consumed as they also contain gluten. The intolerance to gluten affects many millions of people around the world.

The noticeable symptoms of the person having intolerance to gluten are: chronic diarrhea, lack of appetite, vomiting, abdominal enlargement, irritability, headaches, irritable bowel type symptoms, lack of growth in children, unexplained anemia, osteoporosis, infertility and recurrent miscarriages and typically itchy skin rash. The disease is confirmed found via a D-xylose examination and determination of fat in the stools and also through the examinations with blood tests and gastroscopy. And the best treatment that should give a quality is to alter the eating habits and that is by removing forever, foods that contain gluten.

You can include cereals like amaranth, arrowroot, buckwheat, chickpeas/garbanzo beans/besan, corn, maize starch, cornmeal, polenta, faba beans, lentils and other legumes, quinoa, rice, rice flour, potato starch, sorghum, soybeans, soy flour and cassava flour or tapioca starch that are safe for you. You can also have fruits including preserved, juice and frozen but not sauced. Foods like rice, vegetables, fruit, eggs, milk, meat and legumes that are not canned can also be consumed. So you are not limited to few foods but there are so many to select from. The challenge lies over the shifting to a new diet from your usual diet that you were acclimatized with. It will take time to adjust to it and you will make it like other celiac sufferers.

Unfortunately there are people who remain undiagnosed due to their ignorance and they continue to suffer. To raise awareness among the people there are blogs, numerous websites, forums and online community that are stuffed with information about this disease, real life experiences and FAQ. Get the best out of it but before that check it out with your doctor to confirm about the disease if you are having the same symptoms as mentioned above.