What is gluten sensitivity?
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Many people experience an adverse reaction to gluten, the principle protein in many cereal grains. The symptoms how long been associated with the digestive tract, however other parts of the body can be affected and are currently being used in the diagnosis of gluten sensitivity. Celiac disease is the diagnosis made as a physician brings together many of the hallmark and perhaps more obscure symptoms. Celiac disease can occur at any time in a person’s life and often the onset is triggered after surgery, viral infection, emotional stress, pregnancy or child birth. The impact of celiac disease can affect several areas and systems of the body often making the diagnosis challenging. |
In fact the symptoms associated with the digestive tract can mimic other digestive disorders. Symptoms often include:
- Abdominal cramping, bloating, gas
- Diarrhea and constipation
- Vomiting
- Fatty (pale) stools
- Anemia
- Weight loss
- Failure to grow properly (infants and children)
- Behavioral changes (infants and children)
- Dental enamel defects
- Osteopenia or osteoporosis
- Fatigue, weakness
For some people, gluten sensitivity can led to very frustrating skin condition called dermatitis herpetiformis or DH. This condition, typically involving blistering and itching is more common on the hands, face, buttocks and knees and involves. Small packets of immune factors (IgA) and an enzyme called transglutaminase can be in the skin layers and used to make the diagnosis. Additionally, people experiencing DH might have damage to the lining of the small intestine, but without symptoms.
What is the treatment for Celiac Disease?
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The principal treatment for celiac disease is the removal of gluten from the diet. Becasue gluten is found most notably found in wheat, rye, barleyindividuals will have to read labels and ask questions. Oats might be a problem for some people due to another protein can can result in similar affects. Guten is not found in oats, rice, millets, buckwheat,sorghum, quinoa and amaranth. However gluten-free grains can acquire some gluten if they are milled in the same facility as wheat, barley and rye or even grown next to these crops. Soy is not a grain and does not contain gluten and it is tolerated well by most gluten sensitive people. |
