Celiac disease is an autoimmune disease that causes the body to damage the villi in the small intestine every time gluten, a protein found in wheat, rye and barley, is consumed.
When the villi are damaged, the small intestine is unable to properly absorb nutrients from food, resulting in malnutrition, vitamin deficiencies, and a wide variety of conflicting symptoms that make diagnosis difficult.
Gluten intolerance, as an allergy, can also occur without the full autoimmune response of Celiac Disease. It is estimated that 1 in 133 people have some form of gluten gluten sensitivity.
There is no medical treatment for Celiac Disease and gluten sensitivity, other than a gluten-free diet.
It sounds easy.
However, gluten is found in a variety of unexpected places, including vinegar and natural flavorings and malt coloring, just to name a few.
Many people with Celiac Disease are sensitive to the point that minor production line contamination from wheat can trigger a reaction.
The National Foundation for Celiac Awareness publishes a partial list of symptoms and Celiac Disease checklist here.
Please consult your physician if you believe you may have Celiac Disease for further information about testing.
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