Wellness - Celiac Disease/Gluten Sensitivity

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.

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