Gluten

Is Celiac Disease On the Rise?

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While all food trends are potentially dangerous, some seem to stick in the public imagination more than others. Few have gained the acceptance, and notoriety, as gluten, a composite of proteins found in grass-related grains that, if you believe some holistic blogs, is responsible for most of society’s (and your digestive system’s) ails.

Or, more specifically, celiac disease, an autoimmune disorder affecting the small intestine which results in a host of gastrointestinal-related problems, including chronic diarrhea, malabsorption, nausea, fatigue, and distention. There is no argument that gluten is a cause of this. What is argued is how many people actually have it (as compared to how many self-diagnosed because they read it on a blog) and, more interestingly, other potential causes not discussed as often.

If untreated celiac disease can lead to cancer and early death; quality of life is greatly reduced in the meantime. Exact numbers of celiac disease sufferers are hard to pinpoint because symptoms are more prevalent in some than others. In some regions it is estimated that 1 percent of the population suffers; in others, the number is closer to one in forty.

A genetic prerequisite greatly enhances the possibility you’ll acquire celiac disease; roughly 40 percent of people are born with this disposition. Yet not everyone will get it in their lifetime, making it even harder to understand.

Add to this the fact that gluten has health benefits that are often overlooked. More specifically, gluten’s delivery mechanisms, such as wheat, rye, spelt, and barley, as well as its popular incarnation as the foundation of imitation meats, provide necessary fiber while delivering protein and dietary minerals. In developed nations with diverse menus gluten can generally be avoided, but in many countries wheat, and therefore gluten, is a necessity.

While celiac might be in the heads of the holistically minded, there is actual cause for concern: celiac disease is, like bread in fermentation, on the rise. Over 31,000 infants born at a Denver hospital between 1993 and 2004 were tested for a genetic predisposition to…

Try Eating Only These Gluten Free Foods For A Week and You May Find Your Long-Term Discomfort Disappears.

of a lifetime are made from cereal bars, bagel breakfasts and whole wheat bread sandwiches. Relishing pasta dishes leave many salivating in a notion of the perfect meal plan. So you learn how to mix, knead, and fold away munching on plain rye ‘air sandwiches’. The love for bread becomes an unparalleled understatement. Then the maladies begin….

You start feeling bloated. There are bouts of diarrhea and constipation. You are always just tired. You feel dizzy and off balance. Hormonal issues arise with unexplained infertility, PMS and all the rest. You have migraine headaches. Swelling, pain and inflammation begins in your fingers, hips or knee joints. And to top it all, you are constantly filled with anxiety and depression.

A whole list of possibilities 1are laid out for what it could be and may be.

And the doctor merely dismisses most issues to be “just stress”

The Truth Unveiled – Gluten Intolerance

You set off on an obsessive quest, researching and experimenting all health solutions. Yoga, acupuncture, veganism, apple cider vinegar! And all are to no avail!

You never assume that the main culprit to be wheat until you get the chicken skin on the back of your arms 3 (Keratosis Pilaris) . You are told that is usually fatty acids and Vitamin A deficiency which is secondary to gluten damaging the gut with mal-absorption.

And then guess what? You realize you are gluten intolerant. No more bread pudding? How can this be? Wheat is such a deeply ingrained part of everyday existence!

What Actually Happened to Patients with Gluten Intolerance

Gluten intolerance is when the body cannot break down or digest gluten protein that is found in grains like wheat. Gluten sensitivity ranges from mild cases to extreme Celiac disease 4 . This severe condition is caused by gluten consumption leading to small intestine damage. Studies 5 indicate that even if the test for Celiac is negative; gluten sensitivity is a possible case. Gluten-free” becomes a necessity, not just a choice. “Non-Celiac Gluten Sensitivity” is bound to affect almost all body tissues, including the skin, the stomach endocrine system, and even the brain.

It causes much more damage than gastrointestinal distress. The myriad of conditions and symptoms is broad, and testing is limited. Many are left misdiagnosed. You realise “gluten-free” is not just some fad diet to be flaunting at brunch break cafés.

When you are gluten sensitive, you…

Try These Recipes and You Can Eat Bread Without Worrying About Your Carbs Intake!

Gluten free..Gluten free.. What exactly is gluten?

Well, Let us start here. Gluten is controversial. Some claim it is safe unless you have celiac disease. And experts in the nutrition and health fields. They claim gluten is harmful to all.

Gluten is a protein found in rye, barley, oat and wheat . Wheat is the most commonly consumed form. When you mix flour and water, it becomes like sticky glue. A property that makes dough elastic and rise when baked. It provides that satisfying chewy kind of texture. The name gluten is actually derived from this sticky wet dough formation.

Why is Gluten bad?

Many tolerate gluten, right. However, the problems are associated with some health conditions. This is inclusive of gluten sensitivity, wheat allergy, and celiac disease

Celiac disease also is known as coeliac disease an extremely severe gluten intolerance form. This autoimmune disorder treats gluten as an invasive element. The immune system attacks the gut lining and the gluten.

The gut wall is damaged and this may result in nutrient deficiencies, digestive issues, anemia and increases the risk to other diseases.

Common symptoms include:

  • digestive discomfort
  • small intestine tissue damage
  • bloating
  • constipation
  • diarrhea
  • fatigue
  • headache
  • skin rashes
  • weight loss
  • depression
  • feces that have a foul smell.

Celiac disease is not easy to diagnose, as not all symptoms may exist. About 80 % of people that have celiac disease are unaware that they have the condition

Many do not test positive for celiac disease but they do not react well to gluten. This gluten sensitivity is non-celiac. The symptoms include diarrhea, tiredness, and stomach pain. Bloating, tiredness and depression.

Is…

Common virus may be celiac disease culprit

reovirus
A VIRAL TRIGGER A reovirus (illustrated here) may jump-start celiac disease by turning the immune system against gluten, a new study in mice suggests.

A common and usually harmless virus may trigger celiac disease. Infection with the suspected culprit, a reovirus, could cause the immune system to react to gluten as if it was a dangerous pathogen instead of a harmless food protein, an international team of researchers reports April 7 in Science.

In a study in mice, the researchers found that the reovirus, T1L, tricks the immune system into mounting an attack against innocent food molecules. The virus first blocks the immune system’s regulatory response that usually gives non-native substances, like food proteins, the OK, Terence Dermody, a virologist at the University of Pittsburgh, and colleagues found. Then the virus prompts a harmful inflammatory response.

“Viruses have been suspected as potential triggers of autoimmune or food allergy–related diseases for decades,” says Herbert Virgin, a viral immunologist at Washington University School of Medicine in St. Louis. This study provides new data on how a viral infection can change the immune system’s response to food, says Virgin, who wasn’t involved in the study.

Reoviruses aren’t deadly. Almost everyone has been infected with a reovirus, and almost no one gets sick, Dermody says. But if the first exposure to a food with gluten occurs during infection, the virus may…