Gluten Free Diet - So What is Celiac Disease?  
by Spencer Hunt
What are we doing wrong?

Celiac disease, sometimes known as gluten sensitive enteropathy (GSE), celiac
sprue, or coeliac disease, is a relatively unknown autoimmune disorder that is
growing more and more common. Over the past 50 years, there has been large
growth in the number of autoimmune suferrers, and even a fast increase in the
number of autoimmune disorders. Doctors are being faced with new disorders that
did not even exist when they were in medical school. Recent reports say that the list
of disorders has grown to over 80 known autoimmune disorders. As you may be
able to tell, I think that this is unfortunate, but truly fascinating at the same time.

What exactly is Celiac Disease?

* It is a digestive disease that causes damage to the small intestine and inhibits the
absorption of nutrients.
* It is a type of autoimmune disorder.
* It is a real hassle.

Autoimmune disorders occur due to a lack in cell-to-cell communication. When your
own cells fail to recognize neighbor cells as "self", this is not normal... and results in
an immune response AGAINST your own cells. This is not good!

Celiac Disease Culprit?

Research says that the actual cause is still unknown. There is new research that
indicates that celiac disease is strongly associated with a group of genes on
Chromosome 6. These genes (HLA class II antigens) are involved in the regulation of
the body's immune response to the gluten protein fractions. So this information
shows that it may be genetic. With Celiac disease, there is a certain protein known as
"gluten" that has been shown to be the trigger. Gluten is the common name given to
the specific proteins in some cereal grains that are harmful to people facing celiac
disease. When the gluten is broken down inside the intestine, gluten peptides that
bind to HLA-DQ8 or HLA-DQ2 trigger an inflammatory T cell response.

The gluten proteins make up about 80% of the proteins that make up the inside
portion of the following prohibited grains

* wheat
* rye
* barley
* triticale

With that in mind, one needs to be careful to watch the nutritional quality of the
gluten-free diet, as it may lack in iron, calcium and fiber consumption. Although celiac
disease was first described as early as 50 AD by Aretaeus, it wasn't until 1950, that
Dickey identified grains, wheat in particular, as the toxic factor. When people with
celiac disease put any gluten products into their body, their immune system reacts
with it and the fragile villi lining their small intesting are damaged. What is so bad
about that? Well, without these villi hairs in the intestine, you cannot absorb nutrients
from your diet.

Types of Celiac Disease

Celiac disease has now been categorized into 4 main classes according to the NIH
consensus conference.

* Classical celiac disease includes those symptoms commonly associated with the
disease in the past, diarrhea, bloating, abdominal pain, and weight loss.
* Celiac disease with atypical symptoms includes those extra intestinal symptoms of
osteoporosis, neurological involvement, and little or no abdominal symptoms.
* Silent celiac disease includes those individuals who are asymptomatic yet have both
positive serology and biopsy.
* Latent celiac disease includes positive serology and negative biopsy, but may later
present with positive symptoms or intestinal changes.

Glyconutrients and Celiac Disease

According to the medical industry, there is no treatment to control or manage this
disorder, aside from just staying completely away from all gluten proteins. "It takes
only a l/8th of a teaspoon of flour to cause visible damage to the intestinal mucosa."
(Lee, Anne)

But recently, there have been a number of people who have reported great results
from glyconutrients products. Many have reported being able to eat normal diets of
whatever they like, after only 4 to 6 months using the supplements.

This is how I heard about this...from people that I have met that are so greatful to be
able to eat a normal diet finally. Foods, cheap vitamins, medications, and even things
such as postal stamp adhesive, can have gluten in them. With all of the foods that
contain gluten proteins, and all of the other applications of gluten proteins, it is hard
to maintain a gluten-free diet. In the Columbia University "Celiac Disease Center",
they have even studied the social and emotional impact that the strict gluten-free
diet can have on people. Nutritional therapy for celiac disease has always been
centered around food allowed and not allowed on a gluten-free diet. If this seems like
too much of a hassle for you, and you would like to know how glyconutritionals can
help you, then feel free to contact me to learn more about the research and studies
behind glyconutrition.

Glyconutrients are all natural and completely safe, but there is only one glyconutrient
manufacturer that creates the advanced glyconutritionals that have all of the eight
glyconutrients. Some companies use a wheat type of binder, to bind the product
together, or as an extender, or in order to assist the cells in assimilating (absorbing)
the glyconutrients, but you will want to use a product that is a gluten free
glyconutritional, in order to be completely safe. "Rice starch" is a gluten-free product
that can be used to help the cells assimilate (absorb) the glyconutrients, but I have
only found one company that seems to have researched and used this method.

About The Author

Spencer Hunt is a bilingual wellness consultant from Oregon, who helps families to
include pharmaceutical-grade
with their healthy, balanced
diet, for greatly improved health.

Call Spencer for a free
to see how glyconutritionals can
help you. He is a Certified Phlebotomist, licensed Pharmacy technician, horse trainer,
runner, author, and airplane pilot. He works with Spanish and English speaking clients
who wish to enhance their quality of life through better nutrition. He gained an
interest in nutrition at a young age while growing up on a farm where they grew
organic, home-grown fruits and vegetables.  
Copyright 2006-present
Learning about the gluten free

Grains are good for you, right?

NOT if you have a gluten sensitivity!

In the US alone... about 1 out of
every 130 people have, or show
signs of, celiac disease, with the
numbers only increasing. "Now the
research indicates that celiac disease
is as common in the United States as
it is in Europe and is also found in
Africa, Middle East, Asia, New
Zealand, and Australia."
Copyright ©
These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only.  Please consult with your physician before using natural
remedies and before making any drastic changes to your diet or exercise
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