Overview on Celiac Disease
The exact cause is still unknown, but when products with gluten are eaten, the immune system reacts and attacks the villi (lining) of the small intestine. Gluten is found in a lot of food we eat as part of our everyday diets, such as wheat, rye, barley and some oats. This damage to the villi makes it hard for nutrients to be absorbed which in turn may lead to malnutrition – regardless of how much the person eats.
Symptoms vary, but most report experiencing:
- Diarrhea
- Foul smelling gas
- Abdominal bloating and distention (stomach stretched beyond normal limits)
- Abdominal pain
- Oil droplets seen in toilet (from undigested fat)
- Anemia (from lack of vitamin B12 and iron digested)
- Osteoporosis (from lack of vitamin D and calcium absorbed)
- Bruises easily
- Muscle weakness/cramping (from lack of potassium and magnesium)
While there is no known cure, the only treatment is following a gluten-free diet. At first, trying to follow a gluten-free diet may seem overwhelming because it feels like nearly everything has gluten. With increased celiac disease awareness, manufacturers have responded and more gluten-free products are now more readily accessible. Be aware though, you may still lack consuming the healthy, natural foods rich in required nutrients that some gluten free foods are not fortified with nor have a variety of nutrients. Discussing your dietary needs with a medical professional is a great way to ensure proper nutrition. The Celiac Disease Foundation (CDF) has a guideline and Elisabeth Hasselbeck wrote a book called the G-Free Diet, both sources are full of great tips.
People with celiac disease who do not maintain a gluten-free diet have a greater chance of developing one of several forms of cancer including intestinal lymphoma and bowel cancer. Screening for celiac disease means testing for the presence of auto antibodies in the blood in people without symptoms. Since celiac disease is hereditary, family members of a person with the disease may wish to be tested
Other helpful websites are:
Click for Celiac Symptom Checklist
www.celiac.org
http://www.celiac.com/
La enfermedad celíaca es un trastorno digestivo crónico en el que el daño a la mucosa del intestino delgado conduce a la mala absorción de minerales y nutrientes. La causa exacta se desconoce, el sistema inmunológico reacciona y ataca las vellosidades (forro) del intestino delgado cuando comen algo con gluten. El gluten se encuentra en muchos de los productos que nosotros comemos como parte de nuestra dieta diaria, tales como trigo, centeno, cebada y avena.
Los síntomas varían, pero muchos reportan que sufren de:
Diarrea
Mal olor de gas
Hinchazón y distensión abdominal (se extendía más allá de los límites normales)
Dolor abdominal
Gotitas de aceite visto en el baño (a partir de grasa no digerida)
Anemia (por falta de vitamina B12 y hierro digerido)
La osteoporosis (por falta de vitamina D y el calcio se absorbe)
Hematomas con facilidad (por falta de absorción de la vitamina K)
Debilidad / calambres (por falta de potasio y magnesio)
Aunque no existe una cura conocida, el único tratamiento es una dieta libre de gluten. Discutir sus necesidades alimenticias con un profesional de la medicina es una gran manera de asegurar una nutrición adecuada. Las personas con enfermedad celíaca que no mantienen una dieta sin gluten tienen una mayor probabilidad de desarrollar una o varias formas de cáncer, incluyendo linfoma intestinal y el cáncer de intestino. La detección de la enfermedad celíaca significa que las pruebas de la presencia de anticuerpos en la sangre en personas sin síntomas. Dado que esta enfermedad es hereditaria, los familiares de una persona con la enfermedad podría ser probada. Para más información, o para encontrar un grupo de apoyo en Nueva York se puede visitar el Centro de la Enfermedad Celíaca en la Universidad de Columbia. Otros sitios web útiles son:
Una lista de comprobación para la enfermedad celíaca www.celiac.com
www.celiac.org
3 Comments
Sunshine
Great information!!!
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Brussuily
Since my gluten-free rimegen began after diagnosis for intolerance ; I’ve sought nutritional direction and assistance with finding a new path for cooking. However, baking has never been high on my list of favorites, mostly because my own consumption of wheat flour-based desserts was never enjoyable and their creation just as unsatisfying. In this book, the ingredients, steps, methods and results are all TOP NOTCH. Great attention and just-enough explanation has helped me create very delectable cakes and pies that I would have never bothered attempting before. As with most recipe books, the paperback version is void of helpful photos. However, it has given my family and friends another glance into the challenges of eating gluten-free; it’s great for sharing recipes with those who’d cook for those with intolerances/allergies.
Aileen
I know how you feel,, i went through this also about 3 years ago my failmy didnt realy understand the importance of not eating gluten just hang in there. trust me i know its hard, i went 15 years eating bread my whole life! i loved it sooooo much, and now all of a suden i cant eat it.even though ive been diagnosed for 3 years, its still new to me, and i still wished i could eat bread all the time.but there are so many new products coming out that are labeled gluten free