Celiac Disease/Gluten Sensitivity
Intestinal disorders, particularly those involving the immune system, are among the
farthest-reaching of all ailments. Extensive research indicates that at least
50 percent of the American Population develop reactions of the immune system
to common dietary proteins.
Gluten, the protein in wheat, barley, rye and oats, is perhaps is the best known offender
and services as an example of the immunologic process involved when the body perceives
dietary substances as foreign invaders, or antigens. When antigens enter the
intestinal tract, the immune system reacts by producing antibodies, which then
bind with the antigens to protect the body by preventing their absorption.
Unchecked, this response can lead to serious intestinal damage (when in the
case of gluten sensitivity it is called celiac sprue or celiac disease), along
with fatigue, depression, grown failure, abdominal and bowel symptoms,
malnutrition, osteoporosis and even cancer.
Testing is usually initiated with blood tests for antibodies against giladin (the
toxic subfraction of wheat gluten) or for antiendomysial/antitissue
transglutaminase antibodies (produced against an enzyme present in the
intestine and elsewhere in the body).
Gluten sensitivity has been associated with other autoimmune disorders of which
include asthma, arthritis, diabetes, liver disease, lupus and thyroiditis.
Even "mild" gluten sensitivities, indicated by the production of
gliadin antibodies, can cause nutrient malabsorption and is a major
contributor to malnourishment, osteopenia and osteoporosis.
Recent studies indicate that sensitivities to gluten and other foods are far more
widespread that once believed. Expert testing has revealed that as many as 1
in 3 are gluten sensitive; among the symptomatic, that number jumps to 1 in
every 2. Yet only a fraction are diagnosed using prevailing methods, for only
1 in 200 display intestinal damage severe enough to be seen on biopsy.
Signs and symptoms may include abdominal pain, bloating, diarrhea, gas and weight
loss.
Protein Sources:
Buffalo, Canadian bacon, chicken, turkey breast (sliced smoked turkey), egg Beaters,
fish (smoked salmon, tuna, halibut, cod, sardines), protein drinks/shakes, and
skim milk cottage cheese.
Protein powder: Look for soy protein or Whey Protein Isolate (i.e. The
Ultimate Whey Designer Protein - Lactose-Free - by Next Nutrition, Inc. (23
grams of protein and 100 calories) is available at GNC shops or go to www.nutritionexpress.com,
(800-338-7979)).
Tuna: www.tunaguys.com
(line caught and has no mercury) or low mercury brands (King of the Sea and
Coastal Albacore).
Buffalo: Filet or jerky (Jerky from www.TheBuffaloGuys.com
is texturized with 9 grams protein and 1 gram of fat.
Protein Bars: “The Natural Bar” is an all natural, vegan, gluten free, crunchy
peanut protein bar with 20 g of protein (320 cal, 17g fat (Omega 3 & 6 25g
carbs, 5 g fiber) made by PDS, PO Box
469, San Luis Reg, CA 92068, (866) 348-7192.
For more complete information read more at www.csaceliacs.org
and Enterolab.com.
For info information on a gluten free diet visit Livingwithout.com.
