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Here is one issue with gluten. I am not celiac just gluten intolerant and will address that in a different comment.  

Cœliac disease (pronounced /ˈsiːli.æk/), also spelled celiac disease, is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy on up. Symptoms include chronic diarrhœa, failure to thrive (in children), and fatigue, but these may be absent and symptoms in all other organ systems have been described. A growing portion of diagnoses are being made in asymptomatic persons as a result of increased screening.[1]

Coeliac disease is caused by a reaction to gliadin, a gluten protein found in wheat (and similar proteins of the tribe Triticeae which includes other cultivars such as barley and rye). Upon exposure to gliadin, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the bowel tissue, causing an inflammatory reaction. That leads to flattening of the lining of the small intestine (called villous atrophy). This interferes with the absorption of nutrients because the intestinal villi are responsible for absorption. The only effective treatment is a lifelong gluten-free diet. While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.



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Member Comments

    • 0 votes vote up vote up

      Trudy S wrote Feb 27, 2009
    • Gluten Intolerance: Against the Grain
      Do wheat products cause intestinal trouble? Try these tips for a gluten-free diet.
      By Elizabeth M. Ward, MS, RD
      WebMD Feature
      Reviewed by Brunilda Nazario, MD

      You suspect pasta, bread, and crackers are making you sick. You may not have a name for your condition, but one thing’s for sure: avoiding grains is challenging.

      Many people blame wheat, found in most of the grain-based products, for causing their abdominal pain, gas, bloating and diarrhea.

      “But more likely, gluten is what’s irritating your gut,” says Leslie Bonci, MPH, RD, author of the American Dietetic Association Guide to Better Digestion.

      Gluten, the protein found in wheat, rye, and barley, is the common denominator in most of the grain-based products we eat, such as cereals, breads, and pasta.

      Simple gluten intolerance can be uncomfortable, but the symptoms are fleeting, Bonci says. The good news is that gluten intolerance is not a food allergy, and eating gluten does not usually cause damage - unless you have celiac disease.
      Celiac Disease: When Symptoms Are More Serious

      More serious gluten intolerance is called celiac disease. That’s when gluten actually triggers the body’s immune system. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the villi—tiny, fingerlike projections in the small intestine that absorb the nutrients from food. For this reason it’s considered an autoimmune disease.

      Celiac disease, which also goes by the names gluten-sensitive enteropathy, nontropical sprue, and celiac sprue, is a genetic disease. This means it can run in families. And it has far-reaching effects.

      “Celiac disease is not just a disease of the gut,” says Shelley Case, R.D., nutrition consultant and author of Gluten Free Diet: A Comprehensive Resource Guide. “It’s a multi-system, multi-symptom disease with serious implications.”

      Celiac disease is linked to malnutrition that can lead to anemia, osteoporosis, depression, behavioral problems, and stunted growth in children, among other problems. People who have celiac disease may also have other autoimmune conditions, such as type 1 diabetes and rheumatoid arthritis.
      Celiac Disease: An Unrecognized Problem

      Until fairly recently, celiac disease was considered rare among Americans. In 2003, the results of a large, multi-center study published in the Archives of Internal Medicine found celiac disease in one in 133 Americans. Among those with parents, siblings, or children with celiac disease, up to one in 22 people in the study had it.

      As many as three million Americans have celiac disease. Most of them don’t know it, largely because celiac disease can be difficult to nail down.

      “It takes most adults about 12 years to get a definitive diagnosis of celiac disease,” says Michelle Pietzak, MD, a pediatric gastroenterologist, professor of pediatrics at the Keck School of Medicine of the University of Southern California, and one of the authors of the landmark study.



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    • 0 votes vote up vote up

      (華娃娃) ChinaDoll wrote Feb 27, 2009
    • Thanks... you will further post a gluten free diet and how, right?

      Is rice gluten?



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    • 0 votes vote up vote up

      Mztracy wrote Feb 27, 2009
    • Gluten free is a great way to go.

      Last year I went gluten free, lost 20 pounds and felt so much better. Especially with my intestinal issues.

      I also stopped drinking cows milk, soy products, and anything fat free and/or sugar free.

      I only ate red meat (free range), chicken (non caged), veges (no beans or potatos), lots of fruits, no soda, lots of water.  

      NO Supplement drinks .... only a few specific vitamins and antioxidants.

      Again, lost 20 lbs no tummy issues and felt so much better.
      -------------------------

      Well, for some reason we got lazy in the new year. Started eating some breads again, fries, a few sodas, etc...i gained back my weight and as of late feel like shite.

      PROOF positive, for me  it works.

      We are going back to the gluten free way this week. I already feel a tad better.

      They also call it the paleolithic diet.



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    • 0 votes vote up vote up

      Trudy S wrote Mar 2, 2009
    • I am at a conference this week but will try to find time to check in with this one!

      Gluten is found in wheat, oats, barley,  

      It is not found in rice.

      It is fairly easy to find gluten free baked goods if you really want them.  Otherwise, Tracy’s method of eating is pretty much what I follow for my meals that are not Isagenix.  Meat, veg, rice, beans.  I LOVE meat - I’m a serious protein junkie so it works well for me.

      I also keep my 4 yrs old gluten and cow milk free.  I buy a variety of gluten free breads and other baked goods for him. I also take gluten free goodies to church for coffee time.  It is amazing how many people eat gluten free.

      We use goat and/or sheep milk products (yogurt and cheese & kefir) at home...and hemp milk because it is so high in Omegas 3 &6.

      My son gets really constipated and I actually see a difference in his behavior when he eats gluten.



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