Celiac Disease
Celiac (SEE-lee-ak) disease is a digestive condition triggered by consumption of the protein gluten, which is primarily found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye.
The decreased absorption of nutrients (malabsorption) that occurs with celiac disease can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other organs of vital nourishment.
No treatment can cure celiac disease. However, you can effectively manage celiac disease by changing your diet. A gluten free diet will improve your health .
Great foods to eat
alfalfa, asparagus, brocoli, brussel sprouts, celerry, green beans, grapefruit, leafy greens, tomatoes, yogurt
corn and brown rice quinoa
legumes- beans, lentils. peas
nuts, sunflower seeds, raisins, figs, cranberries, blueberries, strawberries, raspberries, black berries
onions, garlic and leeks
apples
Papaya provide protection against colon cancer. In addition, papaya contains the digestive enzyme, papain
Eat omega -3 – tuna, salmon, flaxseed
turmeric, ginger, and soy products
Increase iron and B vitamins,
Fiber to cleanse the system- almonds, apricots, bananas, barley beans, beets, brazil nuts, brown rice, carrots, dates, fish, garlic, grapes hazelnuts, lemons, lentils, onions, spinach, yogurt
Many people that have celiacs also are lactose intolerant
Avoid gluten products, alcohol, red meat, sugar and saturated fats
Over the last few years more gluten free products have come out and more resturants have added gluten free choices, it makes it easier to find delicious tasting foods that are not high in calories. Doctors are only now starting to realize that some people who don’t have celiac disease may benefit from diets free or low gluten. In fact, experts now believe that celiac only represents just one extreme of a broad spectrum of gluten intolerance that includes millions of people. While celiac disease affects about 1 percent of the U.S. population, experts estimate that as many as 10 percent have a related condition known as non-celiac gluten intolerance (NCGI), or gluten sensitivity. A gluten-free diet, can be an extremely difficult diet to follow, but thanks to so many suffers that have come out with cookbooks and products it has made eating enjoyable again. Sales of gluten-free products increased 16 percent in 2010. Half of the approximately 60 million people in the U.S. who suffer from irritable bowel syndrome (IBS) are probably sensitive to gluten. (Gluten allergies, which are similar to other food allergies, also fall on the spectrum but affect only about 0.1 percent of the population.) Celiac disease can be definitively diagnosed using a two-step process: Doctors test the patient’s blood for the presence of intestine-attacking antibodies activated by gluten, and, if those tests come back positive, they order a biopsy (or series of biopsies) to look for intestinal damage, any evidence of which confirms the diagnosis.
Gluten sensitivity, on the other hand, is a gray area that does not have any defining medical tests. People who fall into this group exhibit the classic symptoms of celiac disease yet have no detectable intestinal damage, and test negative for certain key antibodies (though in some cases they may have elevated levels of others).
Gluten sensitivity is a kind of “non-diagnosis,” in other words — a diagnosis by default for those who don’t have celiac disease but feel better on a gluten-free diet.
People with celiac disease must commit to an absolutely gluten-free diet, as eating the protein can, over time, increase a person’s risk of osteoporosis, infertility, and certain cancers, in addition to worsening short-term symptoms.
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