How to understand celiac disease and gluten intolerance

How to understand gluten intolerance and gluten intoleranceThere is no doubt that a diagnosis of celiac disease changes your life.It takes time to restore health and master a gluten-free diet, Beyond Celiac is here to help you every step of the way.

This center is designed to help you easily access resources to help you learn about celiac disease and the gluten-free lifestyle after diagnosis.

Understanding celiac disease and gluten sensitivity without celiac disease

Celiac disease is a serious autoimmune genetic disease caused by the consumption of a protein called gluten, which is found in wheat, barley and rye. When a celiac person eats gluten, the protein interferes with the absorption of nutrients from food. , by damaging a part of the small intestine called the villi. gluten was invented to describe people who are gluten intolerant and experience symptoms similar to celiac people, but do not have the same antibodies and intestinal damage as people with celiac disease.

Starting a gluten-free diet

Getting Started: A Guide to Celiac Disease & the Gluten-Free Diet.The Getting Started Guide is a comprehensive resource manual created by Beyond Celiac. This new and improved version contains essential information and resources for both those newly diagnosed with gluten intolerance or non-celiac gluten sensitivity (‘gluten sensitivity’) and those looking to better manage their gluten-free diet.

Celiac disease in families

Celiac disease is a serious autoimmune genetic disease, which means it is familiar. If you’ve been diagnosed with gluten intolerance, your biological relatives are at risk. Beyond Celiac ha sviluppato un modo testato dalla ricerca per parlare con i parenti dello screening per celiaci Scopri come aiutare i tuoi cari a comprendere la celiachia e i suoi rischi con il nostroSeriously, celiac diseaseRaw materials.

Education and resources

The world of celiac disease is rapidly evolving. Stay up to date on the latest research, celiac news, gluten-free diet tips, and more with these free resources:

People who have already heard of celiac disease, if they do not suffer from it, often only know that it is somehow related to the patient’s inability to consume gluten-containing foods such as pasta and bread, some often even think that it is simply similar to intolerance lactose, where you can still eat these foods with temporary discomfort, but you are not. Start reading to understand everything about celiac disease, from what it is exactly to how doctors and nutritionists treat it.

What is celiac disease?

How to understand gluten intolerance and gluten intolerance

Celiac disease is a common medical condition in which the absorbent surface of the patient’s small intestine is damaged due to the body’s inability to properly process gluten. Gluten is a mixture of two proteins and is found in wheat, barley, in rye and other cereals. – the foods they contain are bread, pasta, muffins, biscuits, pizza and many brands of cereals.

The damage of gluten often prevents the patient’s body from absorbing other nutrients, such as proteins, carbohydrates, as well as certain vitamins and minerals, all of which are essential for maintaining good health. Unfortunately, when not captured, gluten intolerance is quite detrimental to it. patient health Unlike lactose intolerance, patients cannot consume gluten-containing products and suffer only from temporary indigestion.

Symptoms of celiac disease

How to understand gluten intolerance and gluten intolerance

People with celiac disease can exhibit a range of symptoms that depend on a variety of factors, including genetics, as well as the severity of their specific condition. Common symptoms of celiac disease include abdominal pain, weight loss, fatigue, irritability, chronic diarrhea, and bloating However, more and more patients also begin to have symptoms such as anemia, constipation, infertility, osteoporosis, mouth ulcers, impaired spleen function, vomiting and liver enzyme disorders. Celiac children may also be short in stature, have a swollen abdomen. and puberty can also be delayed. Other symptoms include heartburn, acid reflux, and even itchy rashes and blisters, the latter commonly referred to as dermatitis herpetiformis or celiac disease.

Reasons and risk factors

How to understand gluten intolerance and gluten intolerance

Although it is clear that gluten intolerance is the body’s inability to properly process gluten resulting in intestinal damage, the exact cause of this is unclear. Research indicates that there is an interaction between gluten, genes and other environmental factors. Some factors include the way babies are fed, Gut bacteria and gastrointestinal infections: celiac disease appears to be always present, however it may initially be dormant and become active for the first time after surgery, pregnancy or delivery, a severe stress or a significant viral infection. Genetic variations increase an individual’s risk of developing gluten intolerance, these genes do not guarantee it, which means that there are other elements involved.

Although celiac disease is more common among Caucasians, anyone of any ethnicity can develop celiac disease and Down syndrome, so celiac disease screening is especially important for these people.

Treatment options

How to understand gluten intolerance and gluten intolerance

At the start of treatment for celiac disease, doctors may prescribe certain medications to help repair damage to the gut; however, the only way to treat this condition, as there is currently no cure, is for patients to follow a rigid gluten-free diet. This means that patients need to inquire about which foods contain gluten and which do not. Doctors often refer patients to registered dieticians who can work with patients to develop a clear gluten-free diet and offer additional nutritional advice. When patients start gluten-free, they may begin to feel better after a few days or weeks, although intestinal damage may not heal completely for several months or years. As many expect, recovery is faster in children than in adults.

Although traces of gluten sometimes cause no symptoms, any gluten can still be harmful. Unfortunately, gluten can be hidden in many foods, drugs, and other products. Therefore, celiac patients should avoid certain lipsticks, types of toothpastes and mouthwashes Vitamin supplements, such as calcium, iron, folic acid, B12, D and zinc, are often needed at the beginning of the treatment of this condition, but it is essential to always follow the advice from a dietician for specific brands of supplements so that people are sure they are not accidentally consuming gluten.

Complications related to celiac disease

How to understand gluten intolerance and gluten intolerance

Untreated celiac disease can cause many different and serious complications. Perhaps the most common is malnutrition, as the damage to the small intestine caused by gluten prevents the body from absorbing enough nutrients. Malnutrition often means weight loss, anemia, and slow growth in children. Women with untreated, untreated, or poorly treated celiac disease are at greater risk of miscarriage, and both men and women can have infertility problems. Celiac disease damage can also cause the development of lactose intolerance, which, although it can disappear with treatment, it can also be permanent.

Other serious complications of untreated celiac disease include neurological problems and cancer. In particular, a celiac patient who does not follow a gluten-free diet is at an increased risk of developing certain cancers, such as small bowel cancer and intestinal lymphoma. which can occur in patients. , include seizures and peripheral neuropathy.

I’ve been wanting to do this post for a while..but brainstorming all the gluten free struggles I’ve went through in the past 8 years is hard! Postanowiłem więc zapytać kilka różnych grup wsparcia bezglutenowego (w tym naszą własną), jakie są niektóre z trudności, z którymi zmagali się inni. I must say, there’s some doozies.

* Quelli che hanno detto "-member" provengono da un gruppo di supporto online, quelli senza erano miei.

  1. Quando leggi un’etichetta che dice "senza glutine" ma afferma anche che "può contenere grano…"
  2. When you go to a restaurant and ask for a gluten free menu, they bring you a guide to nutritional data….
  1. When you ask the restaurant if their fries are gluten free and they say yes but they are made in the same deep fryer as everything else. So you tell them they’re not gluten free and their answer is … “the high fire cooks all the gluten away …” that’s not how it works, man * go to another restaurant
  2. Having to carry snacks everywhere … and I mean?everywhere.All this time.
  3. Asking if there are any gluten free options/menus at a restaurant and being told “I’m not sure but we have lots of healthy options!” – member
  4. “Traveling with no snacks and no restaurants that have gf, on the road you’re traveling on for hours.” – member
  5. Having to go to 3 different grocery stores because you don’t bring everything.
  6. The need to ask a million questions about cross contamination …
  7. "Seduto in un ristorante e al tavolo accanto si parla di glutine… è tutto nella tua testa… la persona con me mi guarda e dice… lascia perdere… non ne hanno idea….non ne hanno proprio idea… mettiti nei miei panni per un solo miglio …" ha detto un membro del gruppo di supporto
  8. “Quando esco a mangiare oa fare la spesa, le persone parlano di quanto sto pagando troppo o di quanto sia economico il loro pasto e perché scelgo di spendere così tanto. Lol, come se avessi una scelta. – member grupy wsparcia
  9. You have to pay $ 5 for a loaf … or donuts … or a muffin … or a cookie … you know.
  10. How many lunch bags you have … I actually have half a dozen lunch bags.
  11. Going to festivals where there’s food trucks….all the gluten… – member & me
  12. Walk through the food and beverage areas of the mall. I literally smell the gluten. I am not joking.
  13. When they put gluten-free bread in the usual bread aisle …
  14. When you need to keep the bread in the freezer but when you want you can’t have a slice because it’s FROZEN SOLID
  15. When you discover that gluten is in EVERYTHING! Make-up, skin care products, shampoos, conditioners, soaps, hand sanitizer, chalk, envelopes …
  16. When a restaurant asks if your gluten-free order is an allergy or a preference … 1. gluten intolerance is not an allergy, it is an intolerance. 2. what other “allergy” to ask?
  17. “My daughter has a cosmetology licence but can’t experiment with many products due to hydrolyzed wheat proteins.” She said a member of the support group
  18. When you are a specialist dietician but can’t try any of the foods you make in food science labs.
  19. Having a separate toaster..and Tupperware…and wash rag/sponge because gluten gets trapped everywhere.
  20. “Play groups, play places , and such and having an 18 month old diagnosed with celiac… cross contamination is everywhere and you can’t tell a toddler to “ wash their hands, don’t eat the toy, don’t put your hands in your mouth” etc … going out in public is a secret nightmare no one can relate to!” – A member of the support group who is the mother of a celiac child
  21. Go to birthday parties laterjuststart a gluten-free diet Literally a week later …
  22. Treating your condition is known as the FAD diet …
  23. Business lunches! Najgorsze. When I was a younger professional I would just go where ever the person suggested and not eat. Teraz, gdy mam więcej pewności siebie (i przewagi?) wybieram restaurację. Ale bez względu na to, kto to jest i czego dotyczy spotkanie, przez pierwsze 10 minut rozmawiamy o mojej chorobie autoimmunologicznej.- member grupy wsparcia
  24. Having a hard time eating at friend or family houses because of cross contamination..then feeling bad that you’re sick because they really did try – member
  25. Trying to find gluten free food in an airport – member
  26. High school lunches … – partners – but for me it was a struggle all through high school!
  27. Hearing people say, “are you just choosing to be gluten free?” – member
  28. When the waitress brings the bread and then goes, “oh sorry, you can’t have this…” – member & me
  29. When the restaurant’s gluten free meal option is a burger without the bun or a salad…so many salads… – member & me
  30. Dating or trying to explain celiac/gluten intolerance to your date – member (side note: lucky for me, Trenton is also gluten intolerant 😉
  31. Being sad in the grocery store cause you see all the foods you can’t have ever again – member
  32. Quando la gente dice "oh che puzza davvero, sarei morto prima di dover rinunciare al glutine …" sarei morto se non avessi rinunciato al glutine, quindi…
  33. Having to bring your own food everywhere & then people ask why your food is “special” or different..

This post isn’t to have a “pity party” about being gluten intolerant, but to instead share with everyone what we go through – so the public can better understand Celiac Disease & eating gluten free. Rozpowszechniaj świadomość celiakii!

Do you want to add gluten free to the list? Comment below!

Jane Anderson is a medical journalist and expert on celiac disease, gluten sensitivity, and a gluten-free diet.

Dr. Steven Gans is a Chartered Board of Psychiatry and an active supervisor, teacher, and mentor at Massachusetts General Hospital.

How to understand gluten intolerance and gluten intolerance

Parents have been reiterating for years that diet appears to play a role in their children’s ADHD symptoms, and many have removed food dyes and sugar from their children’s dishes to cope with the condition. However, recent studies point to a new potential culprit. symptoms. : gluten.

When you have attention deficit hyperactivity disorder (ADHD), you are often impulsive and easily distracted, and you likely have a hard time focusing and concentrating on important tasks. Questi problemi possono influenzare la tua vita quotidiana – se sei un bambino con ADHD, i tuoi voti sono probabili soffrire, e se sei adulto potresti avere difficoltà a raggiungere buoni risultati sul lavoro o a mantenere relazioni sane.

It is sometimes estimated that 5% of preschool and school age children have ADHD and many of them will have symptoms that persist into adulthood. It is not entirely clear what causes ADHD; scientists believe this may be due to chemical imbalances in the brain or even physical differences in brain structure.

It goes without saying that it works in the family – if you have a close relative with ADHD, your chances of developing it are about five times that of the general population.

Celiac disease and ADHD linked in research

The evidence for a link between ADHD and celiac disease is quite strong: Celiac children and adults appear to have a higher risk of ADHD than the general population.

In one study, researchers tested 67 people with ADHD for celiac disease. Study participants ranged in age from 7 to 42 years. A total of 15% tested positive for gluten intolerance. This is much more than the incidence of celiac disease in the general population. which is about 1%.

After starting a gluten-free diet, patients or their parents reported significant improvements in their behavior and functioning, and this improvement was supported by checklist assessments that doctors use to monitor the severity of ADHD symptoms.

Another study looked at the prevalence of ADHD symptoms in people recently diagnosed with celiac disease: 132 participants, from young children to adults, were examined and found that “ADHD symptomatology is significantly overrepresented in patients. untreated celiacs “. Again, the gluten-free diet relieved symptoms quickly and significantly: Six months after starting the diet, most people significantly improved their ADHD symptoms.

Not all studies have found an association between celiac disease and ADHD; for example, a 2013 study in Turkey found similar rates of celiac disease in children aged 5 to 15 with ADHD and in controls.

Less clear evidence for ADHD and gluten sensitivity

Not all people with gluten problems are celiac: Recent studies have identified markers of gluten sensitivity without celiac disease, a poorly understood condition that appears to imply a reaction to gluten, but not the intestinal damage that characterizes celiac disease.

According to some estimates, gluten sensitivity can affect up to 8% of the population. For people with gluten sensitivity, studies show that gluten plays a role in ADHD symptoms, but it is less clear how much it plays a role.

In a large study, researchers looked at the effects of a gluten and casein-free (GFCF) diet on people with a variety of autism spectrum disorders. They reported a statistically significant effect on some symptoms, including attention and hyperactivity, but noted that they couldn’t say for sure it came from the GFCF diet and couldn’t even tell if the effect could be due to the removal of the gluten or the removal of the gluten. casein from the diets of the participants.

Anecdotally, parents of children with ADHD have reported behavioral improvements (some quite significant) when they put their children on special diets, including gluten-free diets, but it’s difficult to conclusively correlate these improvements with dietary changes.

There is currently no accepted test for detecting gluten sensitivity; The only way to know if you have it is if your symptoms (which usually include digestive problems but can also include neurological problems like headaches and brain fog) resolve after switching to a gluten-free diet.

The bottom line

If you suspect gluten may be contributing to your or your child’s ADHD symptoms, what should you do?

First, you should consider getting tested for celiac disease, especially if you or your child exhibit other symptoms related to celiac disease. Remember that not all symptoms are gastrointestinal; Symptoms of celiac disease in children can include something more subtle, such as short stature or lack of development.

In most cases, the doctor will do a blood test to look for celiac disease and then perform an endoscopy if the blood test is positive.

Jeśli testy są negatywne na celiakię (lub jeśli zdecydujesz się nie kontynuować badań), możesz porozmawiać o rezygnacji z glutenu z diety lub diety dziecka na około miesiąc, aby sprawdzić, czy objawy się poprawią. To do this test properly, you’ll need to avoid gluten completely, not just cut back on it. Jeśli na objawy ma wpływ spożycie glutenu, powinieneś zauważyć zmianę w ciągu tego miesiąca.

December 12, 2013 – It’s not uncommon for people to say they feel much better after eliminating gluten from their diets, even if they don’t have gluten intolerance, digestion experts report.

Ciò che queste persone descrivono è stato soprannominato "sensibilità al glutine non celiaca" o NCGS, una diagnosi poco studiata da alcune stime che ha alimentato la crescita del mercato senza glutine, che dovrebbe superare i 6,2 miliardi di dollari in tutto il mondo entro il 2018.

L’NCGS è "un argomento molto popolare su Internet", afferma il dottor Douglas Seidner. "C’è molta discussione, un po’ di confusione".

Seidner is the director of the Human Nutrition Center at Vanderbilt University and last Saturday spoke about the gluten controversy at an American Nutrition Society meeting.

In celiac disease, eating the wheat, rye, and barley protein called gluten causes inflammation in the small intestine.

The problem is that little is known about NCGS, from the amount of gluten needed to trigger symptoms to whether or not gluten is the culprit, Seidner says. But many people, he says, are cutting gluten out of their diets because they think it is. it will improve their health, even if they do not have celiac disease.

Gluten helps bread rise and gives bread, pasta, noodles and other wheat products elasticity and an attractive texture.

Celiac disease vs NCGS

About 1 in 100 people worldwide suffer from celiac disease. The only treatment is a gluten-free diet. When a celiac person consumes even small amounts of gluten, their immune system attacks the lining of the small intestine, which can lead to malnutrition. .

No one knows how common NCGS is, Seidner says, but it can affect up to 6 in 100 people. NCGS is a separate state from celiac disease and it is not known whether people with the former will ever develop the latter, he says. s nome, "il glutine potrebbe non essere l’unico composto alimentare nel grano" che porta a NCGS, dice Seidner.

Both conditions have intestinal symptoms such as bloating and pain and non-gastrointestinal symptoms such as fatigue. A small percentage of people with IBS also have celiac disease or NCGS, Seidner says.

Celiac disease is present in families, while NCGS does not appear to be, he says.

Mixed results

Jak mówi Seidner, opublikowano just trzy badania, które obalają lub wspierają diagnozę NCGS.

Italian doctors, who published a study last year involving 920 of their patients, concluded that some people without celiac disease are indeed sensitive to wheat, but some were sensitive to many foods, in addition to wheat, the researchers said.

The other two studies were conducted by a team of Australian scientists and came to two different conclusions.

The first study, published in 2011, looked at people who weren’t celiac but controlled their gastrointestinal symptoms on a gluten-free diet. Participants were randomly divided into two groups and told to stick to their usual gluten-free diet. gluten every day. for up to 6 weeks two slices of bread and a muffin One group received gluten-free bread and muffins; the other took them with gluten.

Within 1 week, the group that ate gluten-containing bread and muffins reported more symptoms such as pain and swelling than the second group. "Intolleranza al glutine non celiaca" potrebbe esistere ", hanno concluso gli scienziati, ma non hanno trovato indizi in quanto è perché.

Uninterrupted

The Australians’ second trial, published this past May, found that symptoms in people with NCGS were just as severe on a gluten-free diet as on a high-gluten diet. Naukowcy zapewnili uczestnikom wszystkie posiłki, a także ograniczyli produkty mleczne, które mogą powodować objawy ze strony przewodu pokarmowego. Jednym z możliwych wyjaśnień ich mieszanych wyników może być to, że ściślej kontrolowali, co uczestnicy jedli w drugim badaniu, mówi Seidner.

"Siamo in qualche modo rimasti con alcuni risultati contrastanti e una carenza di informazioni", dice.

Test

According to the American College of Gastroenterology (ACG), people who think they have NCGS should get tested to make sure they don’t have celiac disease.

If they have the same fairly common genetic variation seen in celiac patients, they should do multiple tests to rule out celiac disease, starting with a blood test to detect elevated levels of certain antibodies, says ACG. If a blood test and symptoms suggest celiac disease, the next step is a small intestine biopsy to confirm this, according to the university.

Uninterrupted

"Se tutto è negativo, chiaramente non hanno gluten intolerance, ma potrebbero insistere per rimanere a dieta", dice Seidner.

Patients must return to eating gluten a few weeks before undergoing a blood test and biopsy, and some refuse, Dr. Charles Halsted, who specializes in bowel and nutritional diseases at the University of California, said at the meeting. Davis.

These findings have been presented at a medical conference and should be considered preliminary as they have not yet undergone a peer review process in which external experts analyze the data prior to publication in a medical journal.

Sources

American Society for Nutrition meeting, Washington, DC, December 5-7, 2013.

Douglas Seidner, MD, director of the Human Nutrition Center, Vanderbilt University.

Charles Halsted, MD, University of California, Davis.

National Institutes of Health: "Celiachia".

Genetics Home Reference: “What is celiac disease?”

Affiliations

  • 1 Celiac Disease Research and Treatment Center, Department of Pediatric Gastroenterology and Nutrition, MassGeneral Hospital for Children, Boston, Massachusetts.
  • 2 Celiac Disease Research Program, Harvard Medical School, Boston, Massachusetts.
  • 3 County, Lexington, Massachusetts.
  • 4 European Institute for Biomedical Research Salerno, Salerno, Italy.
  • 5 Faculty of Pediatrics, Marche Polytechnic University, Ancona, Italy.
  • PMID: 28810029
  • DOI: 10.1001 / cavity. 2017.9730
  • Search for PubMed
  • Look in the NLM directory
  • Add to search

Author’s

Affiliations

  • 1 Celiac Disease Research and Treatment Center, Department of Pediatric Gastroenterology and Nutrition, MassGeneral Hospital for Children, Boston, Massachusetts.
  • 2 Celiac Disease Research Program, Harvard Medical School, Boston, Massachusetts.
  • 3 County, Lexington, Massachusetts.
  • 4 European Institute for Biomedical Research Salerno, Salerno, Italy.
  • 5 Faculty of Pediatrics, Marche Polytechnic University, Ancona, Italy.
  • PMID: 28810029
  • DOI: 10.1001 / cavity. 2017.9730

Abstract

Importance: The prevalence of gluten-related disorders is rising, and increasing numbers of individuals are empirically trying a gluten-free diet for a variety of signs and symptoms. Ten przegląd ma na celu przedstawienie aktualnych dowodów dotyczących badań przesiewowych, diagnozy i leczenia celiakii i wrażliwości na gluten bez celiakii.

Observations: Celiac disease is a gluten-induced immune-mediated enteropathy characterized by a specific genetic genotype (HLA-DQ2 and HLA-DQ8 genes) and autoantibodies (antitissue transglutaminase and antiendomysial).Chociaż proces zapalny jest specyficznie ukierunkowany na błonę śluzową jelit, pacjenci mogą wykazywać objawy przedmiotowe lub podmiotowe ze strony przewodu pokarmowego, oznaki lub objawy pozajelitowe lub oba te objawy, co sugeruje, że celiakia jest chorobą ogólnoustrojową. Wrażliwość na gluten bez celiakii jest diagnozowana u osób, które nie mają celiakii lub alergii na pszenicę, ale mają objawy jelitowe, objawy pozajelitowe lub oba, związane ze spożyciem zbóż zawierających gluten, z objawową poprawą ich odstawienia. Zmienność kliniczna i brak zwalidowanych biomarkerów wrażliwości na gluten bez celiakii utrudnia ustalenie częstości występowania, postawienie diagnozy i dalsze badanie tego stanu. Niemniej jednak możliwe jest odróżnienie określonych zaburzeń związanych z glutenem from other conditions, based on current research and algorithms. Doctors cannot distinguish between celiac disease and non-celiac gluten sensitivity based on symptoms, as they are similar in both cases. Therefore, celiac disease screening must be done before implementing a gluten-free diet, because once the patient begins a gluten-free diet, celiac disease tests are no longer accurate.

Conclusions and relevance: Celiac disease and nonceliac gluten sensitivity are common. Chociaż oba schorzenia są leczone dietą bezglutenową, rozróżnienie między celiakią a nadwrażliwością na gluten bez celiakii jest ważne dla długotrwałej terapii. Pacjenci z celiakią powinni być ściśle obserwowani pod kątem przestrzegania diety, niedoborów żywieniowych i rozwoju możliwych chorób współistniejących.

With the screenplay by Bel Marra Health
| –> Allergies | –> Published on July 10, 2015

You may have noticed a trend at your local grocery store: more and more labels are saying “gluten-free”. You may think it’s the latest in health food, but for people with gluten intoleranceyes, they have to eat.

Gluten to białko znajdujące się w bielmie pszenicy, które sprawia, że ​​ciasto jest ciągliwe i rozciągliwe. If you have a healthy digestive system you don’t really need to be concerned about gluten. But for people with a gluten intolerance, or gluten intolerance, their bodies cannot break the protein down. To powoduje niepokój żołądka.

If you’ve bought gluten-free products thinking it’s a new diet craze, you’re wrong – there’s no evidence that removing gluten from your diet promotes weight loss.

To understand gluten and its effects on the body let’s examine gluten intolerance.

What is gluten intolerance?

How to understand gluten intolerance and gluten intoleranceCeliakia jest chorobą autoimmunologiczną i częściowo chorobą dziedziczną. As you may already know, people with gluten intolerance should not consume gluten. Protein powoduje problemy z układem pokarmowym, w wyniku czego wchłanianie składników odżywczych jest znacznie zmniejszone. When people with gluten intolerance eat gluten, the immune response is to attack the intestines, leading to damage and inflammation.

Injury to the gut can cause weight loss, stomach problems such as bloating and cramps, and malnutrition, and malnutrition can lead to problems throughout the body.

Causes of gluten intolerance

How to understand gluten intolerance and gluten intoleranceThe Mayo Clinic estimates one in every 141 Americans has gluten intolerance. Klinika zauważa, że ​​często nie zostaje zdiagnozowana. While the exact cause remains unclear, gene mutations have been linked to the onset of gluten intolerance as well as stress, surgery or even pregnancy.
Research from the University of Oslo have been tracking the immune response in those with gluten intolerance. Odkryli, że T cells or T cells, of gluten intolerance sufferers attack gluten thinking the protein is a virus or bacteria.
This new finding may better help us understand gluten intolerance and develop treatment.

Symptoms and risk factors of gluten intolerance

How to understand gluten intolerance and gluten intoleranceCeliac disease has been observed to be more common in people with the following diseases:risk factors:

  • Diabetes
  • Family history of gluten intolerance
  • Autoimmune Thyroid Disorder
  • Microscopic colitis
  • Down syndrome.

Symptoms associated with gluten intolerance include:

  • Constipation
  • Anemia
  • Loss of bone density
  • Skin rashes
  • Damage to tooth enamel
  • Headache
  • Tiredness
  • Diarrhea
  • Acid reflux
  • Articolar pains
  • abdominal cramps
  • Bloating and gas.

Living with gluten intolerance

How to understand gluten intolerance and gluten intoleranceNow that the world is becoming more aware of gluten intolerance it is much easier to live with it. Jak wspomniano, coraz częściej pojawiają się etykiety bezglutenowe w sklepach spożywczych i restauracjach. W miarę jak społeczność staje się coraz bardziej świadoma tej choroby, dostępnych jest więcej opcji.

List of gluten-free foods

If you’re unsure as to what you can eat if you have gluten intolerance, here are some daily diet staples available to you:

  • Healthy fats
  • Protein
  • Fruits and vegetables.
Basics of diet Sources
Healthy fats extra virgin olive oil, sesame oil, coconut oil, butter, almond milk, avocado, coconut, olives, nuts and seeds (flax seeds, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds) .
Protein Whole eggs, wild fish (salmon, black cod, mahi mahi, grouper, herring, trout, sardines) crustaceans and molluscs (shrimps, crabs, lobsters, mussels, clams, oysters) poultry, poultry and pork (beef, lamb, liver) bison, chicken, turkey, duck, ostrich, veal)
Fruit avocado, pepper, cucumber, tomato, courgette, squash, pumpkin, eggplant, lemon, lime
Vegetables leafy vegetables and lettuce, savoy cabbage, spinach, broccoli, kale, chard, cabbage, onion, mushrooms, cauliflower, Brussels sprouts, sauerkraut, artichoke, alfalfa, green beans, celery, Chinese cabbage, radish, cress, turnips,

There are other options you can use in moderation, such as:

  • Gluten-free cereals: rice, buckwheat, amaranth and oats (make sure they are not processed in mills that produce wheat-based products)
  • Legumes: beans, chickpeas and peas
  • Dairy products based on cow’s milk– use sparingly and in moderation
  • Wine: a glass a day is fine
  • Carrots and parsnips.

If you are newly diagnosed, speaking with others who have gluten intolerance might help you receive greater peace of mind. As you learn what your options are, you will be able to successfully manage gluten intolerance.

How to understand gluten intolerance and gluten intolerance

"Devo DAVVERO mangiare senza glutine?"

As a chef and nutritionist, I am often asked this question by people who want to improve their overall health.

Odpowiedź brzmi nie. If you are not an individual who has gluten intolerance or has been diagnosed with non-celiac gluten sensitivity (a medical condition that benefits from eating gluten free), then no, you do not need to eat gluten free.

However, for many of us, our life and health depend on it.

Maj to Miesiąc Świadomości Celiakii. Celiakia to schorzenie, na które jedynym sposobem leczenia jest ścisła dieta bezglutenowa. One in 133 people are estimated to have gluten intolerance.

I am also often asked why I eat gluten-free.

I am one of those one in 133 that are diagnosed and have gluten intolerance.

My health depends on my gluten intake.

It’s not a fad, a game or something we do to be difficult, it’s a medical condition.

For celiacs, we cannot have “just a little bit” of gluten or we become very ill. For those who don’t understand gluten intolerance, I compare it to a peanut allergy. Would an individual who has a peanut allergy just be able to eat “a little bit of peanut” or just a “slight dusting of peanut?” Nie nie mogą. This holds true for those who have gluten intolerance, or often those with non-celiac gluten sensitivity.

Proszę, potraktuj nas poważnie. For those of us with gluten intolerance and non-celiac gluten sensitivity, this isn’t a fad, a game or something we do to be difficult — it is a medical condition.

What is gluten intolerance?

Celiac disease was first described in 1888 by Dr. Samuel Gee as a disease of malabsorption. In the 1950s, Dr. Dicke discovered that a wheat-free diet resulted in a full remission of symptoms. And in 1950 a surgical device was developed to biopsy tissue samples from the small intestinal lining, which led to redefining gluten intolerance during the 1960s.

Today more than 1.8 million North Americans suffer from gluten intolerance, and many more may have it but are not yet aware. When actively sought, gluten intolerance is found in approximately one per cent of apparently healthy, symptom-free American adults, making it more than twice as common as inflammatory bowel disease.

Cases of gluten intolerance found in children are equally spread among males and females. Jednak u dorosłych diagnozuje się dwa razy więcej kobiet niż mężczyzn.

Much of what we eat is absorbed through the surface of the small intestine by the villi. The villi are small finger-like projections in the small intestine that increase the surface area of ​​the small intestine. the area where nutrients are absorbed.

With gluten intolerance, the small intestines become so damaged by gluten that villi become flat, and cannot do their job of absorbing nutrients. As a result, individuals with gluten intolerance can experience many nutrient deficiencies.

Symptoms of gluten intolerance may include muscle soreness, joint pain, congestion, stomach cramps, bloating, fatigue, gas, diarrhea or constipation, weight loss or weight gain, skin rashes, depression, irritability, confusion, anxiety and other mood changes

Celiakia może również objawiać się jako reakcja autoimmunologiczna skóry. Opryszczkowe zapalenie skóry to choroba skóry nadwrażliwej na gluten. this subgroup of gluten intolerance can manifest as itchy skin lesions found on the back of the knees, buttocks, elbows and/or the face.

Co to jest gluten intolerance?

Nietolerancja glutenu (powszechnie nazywana również wrażliwością na gluten) występuje, gdy dana osoba nie toleruje glutenu. Any individual who has gluten intolerance is in essence gluten “intolerant/sensitive.” Usually, the term “gluten intolerant” describes individuals who get symptoms when they eat gluten, and feel better on a gluten-free diet, but do not have gluten intolerance per se.

The most common symptoms of gluten intolerance / sensitivity are abdominal pain, fatigue, headache and paraesthesia, which are related to tingling in the extremities (Canadian Celiac Association, 2011).

What is gluten?

Il glutine è una proteina che si trova nei semi o nei chicchi di frumento, segale, orzo, farro, kamut e triticale: queste proteine ​​sono denominate genericamente "glutine", ma il glutine è costituito da diverse sottofrazioni proteiche. Gluten acts as a gummy binder when liquid is added. Breads and grain-based products have a pasty texture and are also found in many things, particularly processed foods.

When I was diagnosed with gluten intolerance at the age of 12 and adopted a gluten-free diet, the difference in my health was was like night and day. I tak od tamtego czasu moją życiową misją stało się nauczenie ludzi, jak kontrolować swoje zdrowie poprzez dietę.

I believe everyone should eat as close to nature as possible, does everyone need to eat gluten-free? No, but I believe we would ALL benefit our health if we just ate real food. Bezglutenowe czy nie!

We are so blessed to live in an age where MANY delicious gluten-free options are available. I continue to eat fresh fruits, vegetables, nuts, seeds and meats raised in their natural state; among other things, they are all gluten free.

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