What is celiac disease?
Celiac Disease, also referred to as celiac sprue, gluten sensitive enteropathy, gluten intolerance, or dermatitis hepitiformis (skin version) is considered a chronic digestive disorder affecting genetically susceptible individuals. The absorptive surface of the small intestine is damaged when gluten-containing grains are eaten. The term “gluten” refers to the damaging proteins in certain grains involved in celiac disease (from wheat, rye, oats, and barley). To develop celiac disease, you must first inherit the gene, consume gluten, and have that specific gene triggered. Common triggers may include stress, trauma, surgeries, pregnancy, etc. and viral infections. The disease is permanent and damage to the small intestine will occur every time you eat gluten, regardless of symptoms. Once gluten is removed from the diet, the lining and its tiny finger-like projections, known as villi, will return to normal.
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms. Drawing of the digestive system with the small intestine highlighted and the stomach, liver, small intestine, and colon labeled. The small intestine is shaded above. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats. Drawing of a section of the small intestine with detail of villi. The small intestine and v
Gluten intolerance is also known as Celiac disease. Quite simply, if you suffer from Celiac disease you have a genetic disorder that makes you intolerantto gluten. Celiac disease can affect all types of people. However, it seems to be more prevalent among people of Northern European descent. In the USA about 1 in 133 people suffer from Celiac disease. 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 Many believed oats were toxic to people suffering from Celiac Disease. However, experts are not so sure as recent studies seem to indicate this may not be the case. The jury is still out on whether oats are bad for Celiacs (people who suffer from Celiac Disease). Consequences of Consuming Gluten for Celiacs If a person who is gluten intolerant co
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have Celiac disease cannot tolerate a protein called gluten, found in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in products we use every day, such as stamp and envelope adhesive, medicines, and vitamins. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine. The tiny, fingerlike protrusions lining the small intestine are damaged or destroyed. Called villi, they normally allow nutrients from food to be absorbed into the bloodstream. Without healthy villi, a person becomes malnourished, regardless of the quantity of food eaten. Because the body’s own immune system causes the damage, celiac disease is considered an autoimmune disorder. However, it is also classified as a disease of malabsorption because nutrients are not absorbed. Celia
