Celiac Disease: How-to Discover it and What to do About it

WheatGluten-free slogans can be found everywhere nowadays, on food cartons, advertising, and restaurant menus, but there are still many individuals left undiagnosed and confused by the plethora of symptoms.

Gluten, the actual protein found in grain products, such as wheat, barley, and rye, contains gliadin peptides. When ingested on a regular basis, these peptides cause celiac disease sufferers extreme discomfort and constant pain. Celiac disease symptoms range from chronic headaches and lost weight to constant bathroom visits and extreme weakness, the body responds by waging an all-out war on the small intestine, a disease-type reaction known as an autoimmune response.

Celiac disease is five times more common than 50 years ago, said Dr. Joseph A. Murray, a gastroenterologist at the Mayo Clinic.

Left to interrupt the digestive sequence of events, the disease can cause absorption issues, digestive bloating, vitamin deficiencies, fatigue, vomiting, constipation, diarrhea, infertility, and depression, but there is help.

Firstly, get tested, specifically via blood, by a qualified medical authority. According to data coming out, 17 percent of Americans don’t even know they have it.

Secondly, it’s important to note that if you’ve been gluten-free for more than a month, the blood test results will be negative. In that case, symptom relief can be the best diagnostic clue. It’s also important to note that heavy metals and other toxins have similar symptoms and should be tested as part of a comprehensive treatment plan.

Depending on the results shown, consider an intestinal biopsy to rule out any long-term internal damage caused by years of eating foods containing gluten.

Lastly, examine your family tree. According to further studies, if another individual in the immediate circle has it, others can be directly affected.

According to speculation, some feel our overtly clean sensibilities are to blame, but experts are also quick to note that more foods are being engineered beyond our body’s acceptable standards, meaning heavily processed. Plus, there is a huge reliance on formula to feed new babies instead of an emphasis on natural breastfeeding, which could lead to an abnormal imbalance in gut response and general immunity.

As the debate on what causes celiac disease roars on, there is decisive way to treat it. By purchasing unprocessed, uncoated, organic foods, reading labels in the supermarket, looking for gluten-free products, and asking how our foods are prepared when dining out, the celiac community can take control of their diet and remain disease-free for many years to come.

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