Celiac disease

Gluten is a protein found in many cereals. A lot of gluten is contained in wheat, barley, rye, oats. It also preserves in the products made of them. Some people’s organism can not process this component. In the modern medicine, this condition is known as celiac disease.

This mechanism of the disease has not been fully established yet. However, it is known today, that the predisposition to this has a genetic character. Often, gluten intolerance is transmitted in a straight line from generation to generation. If somebody in a family has celiac disease, their brothers, sisters or children are 10% likely to develop the condition too.

Beside the hereditary factor, another reason for celiac disease may be immunological sensitization to gluten. In this case, the body releases certain antibodies into the blood. They have a specific reaction on the components of gluten, and on the enzymes involved in its metabolism. The tendency to this condition can develop in people who do not even know about it. It can be triggered by stress, diseases of a viral nature, rheumatic lesions.

The most common signs are the following:

  • weight loss;
  • diarrhea of unknown origin;
  • bloated abdomen;
  • weakness, poor performance.

The disease is different from other pathologies, basically, because its treatment does not require any injections, pills and medications. The main means of combating manifestations of celiac disease is a gluten-free diet. Of course, the patient must have comprehensive information about their condition and possible consequences. This will allow them to avoid complications. There’s no need to panic, if celiac disease was diagnosed. To change the clinical picture of the condition, one can follow certain recommendations. Compliance with the diet will not affect the quality of life. It will simply require certain adjustments to the lifestyle. In most cases, gluten-free modifications in the diet lead to a healthier nutrition, and bring a lot of good to the body.

Diet.

Needless to say, reorganizing your diet involves compete removal of the food, that contains gluten. A piece of bread has about 6 g of gluten, while even 0,1 g of the substance may cause unwanted consequences. For this reason, the people with celiac disease should avoid such food as bread and flour products, cookies, bakery food, cereals, and other. It is recommended to give preference to fresh meat, fish, fruit and vegetables, over processed food. Sometimes, food producers do not indicate all the ingredients on the product package. Thus, there is a risk to eat gluten without being aware of it. For example, half-prepared meat cutlets, that you can buy in a supermarket, almost always contain flour, colorants, food additives, and other gluten-containing elements.