Celiac DiseaseCeliac disease (CD) is a digestive disorder characterized by an inflammatory, autoimmune reaction in the body. The symptoms, which can include gas, diarrhea, stomach pain, intestinal pain and worse, are associated with the ingestion of gluten, the common name for several proteins found in grains such as wheat, rye and barley. The gluten found in these cereal grains causes serious digestive and intestinal damage in susceptible people. When people with celiac disease repeatedly eat foods that contain gluten, the body begins to attack these proteins as if they were poisons. The resulting release of an internal cascade of antibodies inflames and damages the lining of the small intestine. As a result of the damage, the intestinal wall becomes unable to digest and absorb food in a normal fashion. This results to an inability to absorb macronutrients, minerals and the fat-soluble vitamins A, D, E, and K. The gluten proteins are found in all forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and the related grains rye, barley and triticale. Some health professionals also recommend that patients avoid oats, malt, millet and buckwheat, at least during initial treatment stages, as the effects of these grains on celiac patients are not fully understood. Even after the cause of discomfort is discovered, some people find it difficult to avoid eating bread and other wheat products. In fact, some research has shown that partially digested wheat gluten has an opiate, druglike effect on the body. It's almost as if the person is addicted. Other studies have reported that gluten has a suppressive effect on the immune systems of celiac patients, and this may contribute to the poor health that celiacs experience. Celiac Disease SymptomsCeliac disease symptoms can vary widely, and some people who are diagnosed via genetic testing exhibit no symptoms at all. Treatment for Celiac DiseaseAt present, the only effective treatment is a gluten-free diet. Examples of products that commonly contain glutens include breads, breading, batter, cereals, cooking and baking mixes, pasta, crackers, cookies, cakes, pies and gravies, among others. Other unanticipated sources of gluten may include candy bars, canned soup, canned meat, energy bars, ketchup, ice cream, instant coffee, lunch meat, mustard, pastas, processed meat, sausages, and yogurt. In addition, gluten is also commonly found in many vitamins and cosmetics, such as lipstick, and in the production of many capsules and tablets, where starch is a commonly used binding agent. Patients should also avoid milk and other dairy products, as it is common for patients with celiac disease to be lactose intolerant. Dairy products can often be slowly reintroduced into the diet over time with successful treatment. If patients with celiac adhere strictly to a gluten free diet, the intestines can heal, and in most cases, this leads to a resolution of all symptoms. However, if the diet is not followed, over time the patient’s symptoms may worsen, and there is a possibility of developing iron-deficiency anemia, osteoporosis and other intestinal issues. Studies report that it can take 2-3 months for the intestinal lining to return to normal, but some patients may never recover a normal intestinal structure, despite being symptom free on a gluten free diet. Genetic Associations with DiabetesDiagnostic testing for specific "histocompatibility leukocyte antigens (HLA)" genes are used in the process for identifying patients with CD. Ninety-five percent of people with CD test positive for either for HLA-DQ2 or for HLA-DQ8, whereas just 30 to 40 percent of the general population test positive for one of these genes. Interestingly, these HLA genes are specifically associated with many other autoimmune diseases, such as type 1 diabetes, rheumatoid arthritis, lupus, multiple sclerosis and others. Could this mean that grain consumption is at the root of these diseases as well? Not surprisingly, other autoimmune disorders are more likely to be diagnosed in people who have celiac disease, suggesting there may be a link to grain consumption. Alessio Fasano, the director of the Mucosal Biology research center and the center for celiac research at the University of Maryland school of Medicine says: "Indeed, a growing body of evidence suggests that virtually the same trio of factors underpins most, and perhaps all, autoimmune diseases: an environmental substance that is presented to the body, a genetically based tendency of the immune system to overreact to the substance, and an unusually permeable gut." Gluten and Gliaden StudiesResearch studies have identified a part of wheat protein called gliaden in particular, and found that it seriously effects gut permeability. Ingestion of wheat gliaden causes a rise in a substance called zonulin, which disrupts the tight junctions between the cells lining then intestinal wall. Damaging the integrity of the gut allows all sorts of dietary proteins to gain access to the blood stream. The immune system sees the leaked proteins as invaders, and launches an attack which damages the gut lining, among other things. Some researchers believe diabetes, arthritis and gastric diseases such as Crohn's disease are all autoimmune diseases, meaning they are caused by autoimmune reactions to a "leaky gut". In addition, wheat protein acts as an insulin mimic, having the same effect on fat metabolism as insulin, which is to say, the higher the insulin (or insulin mimic) the more fat is stored. Resources for Further Reading
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