Gluten intolerance and wheat allergy. These two terms are often used to refer to one of the most frightening diseases a person can have. Celiac disease. This affliction is an allergic reaction by the body to a protein found not only in wheat, but also in barley, rye, and sometimes, oats.
Current research estimates that an astonishing 1 in 133 people in the United States have celiac disease. But they don't know it, and it is damaging the villi in the small intestine, reducing their ability to absorb nutrients.
It affects both children and adults. The effects on children is the most alarming because it interferes with their growth and development.
Most adults with the allergy have been sick in one way or another all of their lives. Even though they have been to a doctor they can find little relief. Some of the symptoms of celiac disease are similar to those of other diseases, so it is difficult for doctors to recognize. As a result they spend years bouncing from doctor to doctor, trying to find out what is wrong with them.
The test for celiac disease is simple. First a blood test, to look for higher than normal levels of three autoantibodies. Autoantibodies are proteins. They are produced by our body's immune system to protect us from substances that they perceive to be a threat. Sadly, these warriors act against the body's own tissues.
If the blood test and symptoms makes the doctor think it may be gluten intolerance, then a tissue sample of the small intestine is taken. Through endoscopy, a very small piece of the small intestine tissue is removed and a biopsy is performed.
The condition of the villi in the small intestine will almost always provide the answer.
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If you have celiac disease you can not eat gluten.
Wheat and other ingredients containing gluten are common additives in most all processed foods, cosmetics, and other products consumers in the US use everyday. Shopping for gluten-free foods and products is both time consuming and annoying.
An enormous effort is required to eliminate gluten from your life. You've got to read food labels, call manufacturers for accurate information, and keep your kitchen gluten-free to avoid cross contamination.
We are dedicated to providing accurate information and offering solutions to the daily struggle of living gluten free.