Celiac Disease Confusion

By Sarah Patrick

Did you know that having a wheat allergy is not the same as having celiac disease? Many people seem to blur the lines among a gluten-related disease, an intolerance and an allergy... yet this can be terribly dangerous.

Make no mistake, the only way to determine with certainty which condition you or a loved one suffers from is to consult with a medical professional and have them administer the appropriate tests. For now, I will describe these three conditions in a way that I hope will help you understand how they are similar but still distinctly different medical phenomenons.

Celiac Disease

Celiac sprue disease is at the heart of this condition because it is the most dire and most clinically defined. However, coeliac disease (as it is sometimes spelled) is not an allergy, it is an autoimmune disease. An autoimmune disease reveals itself through unusually high amounts of antibodies in the bloodstream. Essentially an autoimmune disease occurs when the human immune system attacks its own body.

With celiac sprue disease, the antibodies EMA, AGA and especially Anti-tTG attack the lining of the small intestine. In particular, they slowly kill off the small hair-like fingers along the small intestine wall that grabs nutrition from your food.

Wheat Allergy

A wheat allergy occurs when you have a histamine response to wheat itself. You can test positive for celiac sprue disease but not for a wheat allergy and you can test positive for a wheat allergy yet test negative for celiac. With a wheat allergy, your immune system attacks an allergen, and the symptoms you experience a byproduct of your immune system reacting to that foreign allergen.

An allergic reaction involves a t cell response to a predetermined allergen. In other words, you need to have exposure to a foreign element to become allergic to it. When that allergen triggers the t cell response, an antibody called IgE links with mast cells and basophils, then all together they go on a rampage through your body trying to fight off that allergen. This most often results in a histamine response but can also result in symptoms like mucus production and even asthma. These reactions are not to be underestimated as some rare cases may result in anaphylactic shock, which can be deadly.

Gluten Intolerance

Gluten intolerance is generally considered to be either a milder form of celiac disease or a perfectly potent form that just doesn't generate a positive result for standard celiac disease tests. Sometimes the antibody levels fluctuate; sometimes a patient has already begun a gluten-free diet, making the test less accurate; and to some people, the testing for celiac disease just isn't complete and accurate. For these people, we have a new term: Non-Celiac Gluten Sensitive, or NCGS.

Despite testing negative for celiac sprue disease, these people still must adhere to a strict gluten-free diet. However, it is important to understand that gluten intolerance, like celiac disease, is still not allergy. It is an autoimmune disease. The resulting symptoms occur from the body attacking itself, not from the body attacking an allergen.

I hope these definitions help you distinguish between these different phenomenons. No matter which one you may suffer from, it is important that you remove the associated food source from your diet and it is vital you discuss any possible diagnosis with your doctor.

For a more clear and complete discussion on all matters relating to celiac disease, please visit Sarah Patrick's comprehensive and free online guide: Celiac Disease

Article Source: Celiac Disease Confusion
======================

Celiac Disease Information - Managing Gluten Insensitvity

Celiac Disease - Managing Sensitivity to Gluten
By Connie Limon

An inflammatory condition called celiac disease can occur when people who are genetically predisposed to the disease eat wheat.

The Celiac Disease Foundation estimates that one out of 133 people in the United States have celiac disease. Celiac disease runs in families.

There is no medication to treat celiac disease and the cause is unknown. The best treatment for celiac disease is a diet that strictly excludes products containing gluten. If you have celiac disease, you can never eat gluten, even if you have been symptom free for a long time. Just the smallest amount of gluten can cause symptoms to reoccur.

Gluten is a sticky protein that is usually combined with starch and found in:

• Wheat

• Rye

• Barley

• Oats

If you have celiac disease you must abide by a gluten-free diet. This is not an easy task to accomplish. Gluten is found in most processed foods. The importance of knowing what is in something before you eat it makes reading food labels an absolute must and if you cannot be sure of the ingredients, don't risk eating it.

Use safe ingredients which include:

• Plain rice (all types including wild rice)

• Potatoes

• Corn

• Legumes

• Millet

• Peas

• Corn, peanut, olive, canola and sunflower oil

Foods you should avoid include:

• Breads

• Pasta

• Whole wheat

• Bran

• Pizza

• Oatmeal

• Spaghetti

• Croutons

• Crackers

• Pastries

• Bagel

• Beer

Your symptoms should start to subside in about two weeks. You can then begin to add more processed or prepared foods. Be sure to always read the food labels carefully to be certain you are not getting any gluten. Even food prepared near or in the same pans as food with gluten can cause you problems if you have sensitivity to gluten. There is a variety of cookbooks that can help make your gluten-free cooking easier.

Eating out is often difficult for people with celiac disease. Review the following tips for eating out:

• Focus on fruits and cheese and undressed salads

• At dinner parties, ask the hostess if you can bring a dish and make the dish something you can eat

• Eat before you go out to eat so you are not tempted to eat something that might be harmful to you

• Call ahead to restaurants to explain your special needs and see if they can accommodate you before you go

• Avoid chain restaurants where the food is more likely to be made somewhere else and frozen. Try to find restaurants where food is made to order

• Try to get a simple piece of grilled or broiled meat or fish, flavored with oil and lemon

Packaging descriptions where gluten might be hidden include:

• Unidentified food starch

• Caramel coloring

• Modified food starch

• Hydrolyzed plant or vegetable protein

• Natural flavorings

• Flavor or spice extracts

• Licorice

• Vegetable gum

• MSG

Gluten can also be found in the following:

• Cosmetics like lipstick and chap stick

• Stamps and envelopes

• Prescription and over-the-counter medications

Source: The Arthritis Foundation

Disclaimer: *This article is not meant to diagnose, treat or cure any kind of a health problem. These statements have not been evaluated by the Food and Drug Administration. Always consult with your health care provider about any kind of a health problem and especially before beginning any kind of an exercise routine.

This article is FREE to publish with the resource box. Article written 5-2007.

Author: Connie Limon, Trilogy Field Representative

Visit http://smalldogs2.com/NutritionHealthHub and sign up for a weekly nutrition and health tip. The article collection is available as FREE reprints for your newsletters, websites or blog

Visit http://www.healthylife27.com to purchase an array of superior quality, safe and effective products inspired by nature, informed by science and created to improve the health of people, pets and the planet

Article Source: http://EzineArticles.com/?expert=Connie_Limon
http://EzineArticles.com/?Celiac-Disease---Managing-Sensitivity-to-Gluten&id=549606

Celiac Disease Information

Celiac Disease Information - The Real Cause?

The Real Cause of Celiac Disease (Gluten Allergy) Is Said to Be Unknown - It is Not, and Here is Why
By Bruce Dwyer

The information at the end of this article relates to the current known physiology of how people 'acquire' the celiac disease (CD). The two sources clearly indicate that while specialists know that gluten causes the disease and the effects of the disease, there is no consensus on WHY celiac diseases exists in the first place.

One of the best speculation that I have found is from a book called The Gluten Connection by Dr Shari Lieberman. While this book is a fantastic source of technical medical information it also bravely attempts to uncover the origins of the disease. Although the statistics are often US based, they translate well to other countries. The book states that: "In general populations of Western Europe CD ranges from 0.5 to 1.26%. A 2001 report showed that in the UK the rate of CD was 1 in 112 people, in Finland 1 in 130, in Italy 1 in 184 and the Sahara had 1 in 70!"

Dr Shari talks of a time before celiac disease (symptoms of) seemed to exist. A time when meat, vegetables and grain were predominantly free from man-made toxins, preservatives and the like. She discusses how many of our foods have been modified with the result that while the general population has a CD rate of 1%, that up to 29% may be gluten sensitive . The genetic predisposition of the disease is such that having a first degree relative with CD increases your odds of having CD to 1 out of 22, and a second degree relative to 1 in 39.

Essentially it is suggested that while the human genome has remained unchanged for hundreds of thousands of years, the Industrial Revolution massively accelerated the amount of grain in our diet (as opposed to the traditional carbohydrate load from nuts and berries). Of course this was necessary to feed to rapidly increasing population that were gathering in high density cities, but we did not evolve as swiftly to cope with the gluten overload.

Add to the change in lifestyle the change in grain 'roller milling' process (invented in 1873) which changed our diet from whole grains to refined flour, add the convenience of packaged food with increased grains products, the rise of cereal breakfasts and our overload was well under way. Consider that even since 1967 the US per capita gluten grains consumption has increased from 115 pounds to 139 pounds. "Gluten is used in the manufacturing of virtually all boxed, packaged and canned processed foods to created textures that are more palatable to our taste buds, or it is used as binders, thickeners, and coatings. It is even used as glue on envelopes and stamps." So maybe there is more to the George Costanza story than meets the eye ... but I digress.

WHAT you really need to think about is the next paragraph:

" ... bioengineers continually work to improve gluten and make it a larger and more potent part of edible grains. It is estimated that today's wheat contains nearly 90 percent more gluten than wheat did from a century ago!"

In my general diet readings I have seen how many experts believe the increased use of processed food components such as refined sugars and even the overuse of salt has cause many health issues. Imagine if over refined grains were removed from the majority of manufactured foods and wild seed banks were used to grow grains with their original levels of gluten. Imagine if wholemeal flours were used more often and a non toxic replacement for gluten (with glutens binding properties) was found and used in our foods? Would we then see a fall in CD rates amongst our youth?

The point is that conspiracy theories aside, large food corporations are profit driven and look for the most cost effective solution. This is often at the expense of long term health effects, assuming they have this knowledge in the first place. If you are reading this and you have celiac disease, it probably means that you were predisposed towards it, have acquired it and can't go back to eating any form of gluten. But at least now maybe you have one possible view as to how and why you got it. While the conclusions drawn above are completely speculative it makes intuitive sense that too much of anything, particularly things you don't know you are ingesting, can be a bad thing. Natural is almost always better and if you have CD but your child doesn't have it yet, perhaps you could consider letting them eat low gluten grains rather than 'eating just anything or abstaining completely'. Its worth a try?

SCIENTIFIC CAUSES OF CD - SOURCE 1 "The exact cause of celiac disease is not known; however, inheriting or developing certain irregular genes increases your susceptibility. You are more likely to have these abnormal genes and develop celiac disease if you have a first-degree relative (mother, father, brother, sister, son, or daughter) with the condition. In some genetically predisposed people, environmental factors, such as bacteria, viruses, or surgery, may cause changes in the small intestine; then, eating gluten can trigger an irregular immune system response, resulting in celiac disease."

SCIENTIFIC CAUSES OF CD - SOURCE 2 "In celiac disease, an intramucosal enzyme defect produces an inability to digest gluten. Resulting tissue toxicity produces rapid cell turnover, increases epithelial lymphocytes, and damages surface epithelium of the small bowel. Celiac disease affects 1 of every 133 people in the United States and results from environmental factors and a genetic predisposition, but the exact mechanism is unknown. A strong association exists between the disease and two human leukocyte antigen haplotypes, DR3 and DQw2. It may also be autoimmune in nature. It affects twice as many females as males and occurs more commonly among relatives, especially siblings. This disease primarily affects whites and those of European ancestry."

Original career in electronic engineering morphed into Corporate Marketing via MBA in 1998. In the Last few years I have had a strong interest in e-marketing and website optimisation. My strongest desire is to be working in the sustainability industry which causes large reductions in greenhouse gases. Save the planet, save the animals, save the people. http://www.glutenfreepages.com.au

Article Source: http://EzineArticles.com/?expert=Bruce_Dwyer
http://EzineArticles.com/?The-Real-Cause-of-Celiac-Disease-(Gluten-Allergy)-Is-Said-to-Be-Unknown---It-is-Not,-and-Here-is-Why&id=1886141

Celiac Disease Information

Celiac Disease Information - Diarrhea Symptoms

Chronic Diarrhea? You Could Have Celiac Disease
By Wendy Addams

Celiac disease was once thought to be an extremely rare condition which only occurred in children. Only recently has Celiac disease come into the light, and it is now recognized as being quite common among both children, and adults.

Celiac disease refers to a persons inability to properly digest gluten, also known as gluten intolerance. When gluten is ingested by someone with celiac disease, antibodies are released into the blood which attack healthy cells and tissue. Most of the damage happens within the small intestine, which are lined with villi, tiny hairlike structures on the inner wall of the small intestine. Villi are responsible for absorbing nutrients from food into the body, when they become damaged, a person may suffer from malnutrition, even if they are eating a well balanced diet.

The symptoms of celiac disease can vary wildly from person to person. Symptoms that children normally experience are vastly different than those of adult sufferers. Children normally have digestion related symptoms, while adults can experience symptoms that are seemingly unrelated to digestion.

Some of the symptoms that children may experience are bloating, diarrhea, abdominal pain, weight loss, malnutrition, weight gain, cramping, tooth defects, and pale foul smelling stools.

Adults can experience an even wider range of symptoms including depression, anxiety, weight loss, weight gain, seizures, malnutrition, weakness, tingling or numbness in the hands and feet, gas, missed menstrual periods, recurring miscarriage, and infertility.

It is because of the wide range of symptoms, that it is commonly confused with something else and misdiagnosed. If you have these symptoms, and think you may have been misdiagnosed, talk to your doctor about doing a blood test for celiac disease.

Wendy Addams and her family know a lot about celiac disease. To learn more, please visit http://www.celiac-symptoms.com for more information on symptoms, diagnosis, and free recipes.

Article Source: http://EzineArticles.com/?expert=Wendy_Addams
http://EzineArticles.com/?Chronic-Diarrhea?-You-Could-Have-Celiac-Disease&id=1832722

Celiac Disease Information

Celiac Disease Information - Diet Rules

Diet Rules For Celiac Disease
By Tricia Ryan

If you have celiac disease, you are going to have to go on a special diet, making sure that your intestines are protected. When you are dealing with celiac disease, your body can't absorb gluten, which can lead to a variety of other health problems as well. Dealing with the gluten free diet can be difficult in the beginning, but as you learn more about it, it becomes a bit easier. Are you wondering where you are supposed to begin with the diet? Well, here are some of the diet rules for celiac disease that you are going to need to follow.

Rule #1 - Stop Eating Wheat - First of all, the number one diet rule of a gluten free diet is to stop eating wheat. The covering that is on the grain of the wheat is gluten. So, the last thing that you should be eating is anything that has wheat in it. There are other choices you can go with, just stay away from the wheat.

Rule #2 - Go with Other Whole Grains - While you are not to eat wheat, there are other whole grains that you can have. You can't go with bran and barley, because they have the gluten covering on them as well. However, there are some other whole grains that you may be able to eat, such as corn or oats, although some people dealing with celiac disease are not able to eat them.

Rule #3 - Go with Gluten Free Breads - Although you are not able to eat breads that are made with wheat products, there are other breads that you can eat that don't have gluten in them. One good bread choice that you can try is potato bread, which is usually a gluten free bread. You can also make your own bread gluten free or purchase mixes that are gluten free to make bread with.

Rule #4 - Eat Plenty of Fruits and Veggies - Another important rule of a celiac diet is to make sure that you eat plenty of fruits and vegetables. These are foods that are not going to exacerbate your problem. They are also very good for you, especially when you have celiac disease. You can cook them, bake them, or even eat them raw. However, if you add anything to your fruits and veggies, make sure that it is gluten free.

Rule #5 - Get Protein from Meats - Getting protein is important and fairly easy, even when you are dealing with celiac disease. Most meats are fine to eat, since they do not contain gluten. Soy based products are fine, as are eggs and peanut butter. Just make sure that no gluten is added to the peanut butter when it is being processed.

These rules are important if you are supposed to be eating a celiac diet. Once you learn these rules you'll be able to improve your health. While it may seem difficult at first, over time you'll find that following this diet becomes easier and easier and it will make you feel better too.

Don't feel trapped by celiac! Become empowered and learn how to live an active life with healthy foods that won't leave you feeling deprived. Visit http://glutenfreesnacksforme.com/ for celiac information, gluten free recipes, and restaurant tips.

Article Source: http://EzineArticles.com/?expert=Tricia_Ryan
http://EzineArticles.com/?Diet-Rules-For-Celiac-Disease&id=1902652

What is Celiac Disease - Information Please!

What is Celiac Disease
By Donovan Baldwin

Recently, a relative of mine became aware of a health condition known as Celiac Disease. Also called coeliac disease, this is a condition in which the body becomes unable to effectively make use of certain nutrients. It is generally considered to be a genetically acquired autoimmune disorder of the small intestine.

Celiac Disease is commonly believed to be caused by the body's reaction to wheat gluten, primarily, although other, similar proteins, such as barley and rye, may produce the same reaction. Due to a modification of the protein, the immune system reacts with bowel tissue resulting in an inflammatory reaction leading to an atrophying condition (villous atrophy) which interferes with the absorption of nutrients.

Thus far, the only known immediate and effective treatment is to adopt a gluten-free diet.

Symptoms of Celiac Disease are varied, but the primary three are diarrhoea, weight loss, and fatigue. However, the disease does not always display any or all of these symptoms. In fact, the diagnosis of the disease is made even more difficult in that malabsorption of nutrients, which could be caused by a myriad of unrelated factors, can result in a wide range of symptoms, including the main three listed above!

In fact, some people who have had bariatric surgery, which results in malabsorption of nutrients, have reported symptoms similar to those of Celiac Disease.

Over the next few months, I hope to be placing pieces of Celiac Disease Information on this blog.

There is a great deal of information out there, but it does tend to be scattered. One place which has attempted to gather a wide range of celiac disease information in one spot is Celiac.com, and I recommend anyone interested in learning more visit that website as well.

As I am not a researcher or a doctor, I cannot guarantee that all celiac disease information placed on this blog will be absolutely fact, but I will pass the information on after I have reviewed it to the best of my ability and made an attempt to verigy it, at least superficially.

Thank you and best of luck to you.

Celiac Disease Information