Without beating about the bush, this short note provides a brief introduction to a disease that inflicts a growing number of people in modern Westernized societies, particularly young children who are showing premature signs of their fragile immune systems being gluten intolerant. Up to today, gluten remains a major food source for most traditional diets but it is not the root cause of the worrying question; what is celiac disease.
To respond quickly then, celiac disease is an autoimmune disorder that kick-starts a number of unpleasant symptoms in the human body. It is particularly prevalent amongst those consumers who have discovered that their bodies are indeed gluten intolerant. In this negative state, the human body identifies a chain of peptides within gluten that are not desirable to the body’s existing immune system. It then proceeds to unsuccessfully attack these unwelcome peptides.
This attack affects the human body’s important small intestine. The small intestine must function correctly to allow it to absorb all necessary nutrients that enter the body. But it cannot do so correctly under such pressurized circumstances. The villi are small projections that line the small intestine and it is these that are responsible for absorbing all nutrients. Repeated attacks on gluten’s peptides will ultimately damage the villi.
When this happens, the body cannot absorb its nutrients. A major symptom of the celiac disease, malnutrition, is the result of the body’s inability to absorb important and necessary nutrients. Common but serious symptoms of the celiac disease are bloating, diarrhea, gas, lethargy, skin rashes, slow recovery rates and resultant and drastic weight loss. But all is not lost once the disease is finally diagnosed.
After diagnostic work completed by a gastroenterologist or through accurate blood tests, the process can begin to treat this disease. One major change is required. It is a drastic, radical but healthy adjustment to eating patterns. It can be a pleasant adjustment because most gluten free ingredients are just as tasty, if not, tastier than the gluten precursors. Happy and healthy eating then for those who need it.