Gluten Allergy

Americans love their food, that is why fast food restaurants are so popular. However, not everyone gets to enjoy these foods. There is a percentage of the population that is unable to comfortably digest foods such as pizza, donuts, hamburgers, etc. This is because they have allergies to a protein called gluten. Gluten is found in grains and is therefore a key ingredient to making a lot of America’s favorite fast foods.

The intolerance to gluten is referred to as celiac disease. This digestive disease is most common in children and teens, but it may affect people of all ages. Early symptoms of celiac disease may include abdominal pain, diarrhea, weight loss/weight gain, malnutrition, chronic fatigue, malnutrition and gas. People with celiac disease may suffer from other more serious complications that may affect the blood, bones, reproductive organs and the nervous system.

The best way to manage celiac disease is to take a preventative approach. There are no treatments for celiac and thus, the best way to avoid suffering is to avoid foods that contain gluten as an ingredient. Food manufacturers now offer gluten-free alternatives so that everyone can enjoy their favorite foods.

When changing to a gluten-free diet, it is best to consult a professional dietitian to avoid developing mineral deficiencies. Dietitians can identify appropriate diet replacements to keep a healthy balanced diet whether cooking at home or eating out. Maintaining a gluten-free diet is not economical and is often significantly more expensive. Dietitians know of alternatives and can recommend affordable ingredients that you may use to prepare home cooked meals.

Another condition associated with gluten is the genetic disorder referred to as coeliac disease. Coeliac sufferers have a difficult time absorbing nutrients. People who have coeliac disease even have difficulties taking in water and bile salts. These difficulties are caused by the body’s misguided response of antibodies to gluten. Symptoms of coeliac disease are similar to those who suffer wheat allergies and thus, the treatment is the same -- that is, to avoid foods containing gluten as an ingredient.

Both celiac and coeliac diseases are often under diagnosed because sufferers are often unaware of their condition; they simply write off the symptoms as a case of indigestion. This is understandable as indigestion is fairly common. In order to successfully diagnose these diseases, medical practitioners have to conduct a biopsy or blood tests.

Both coeliac and celiac diseases are associated with other afflictions such as arthritis, diabetes, arthritis and lupus to name a few. Because coeliac disease and celiac disease are so much alike, researchers are prompted to study them carefully and to look for treatments. One potential treatment may be to produce an enzyme to inhibit the body’s reaction to gluten. In addition, information drives are being conducted to educate professionals regarding celiac disease and coeliac disease.