IF YOU HAVE ANY OF THESE SYMPTOMS, STOP EATING GLUTEN IMMEDIATELY (YOU MAY HAVE CELIAC DISEASE!)

Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.  It is estimated to affect 1 in 100 people worldwide.  Two and one-half million Americans are undiagnosed and are at risk for long-term health complications.
More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley. It’s estimated that 99% of the people who have either gluten intolerance or celiac disease are never diagnosed. It is also estimated that as much as 15% of the US population is gluten intolerant. Could you be one of them?

GERM-FREE MICE SHOWED SIGNS OF CELIAC DISEASE IS RESPONSE TO GLUTEN

Fast facts about celiac disease

  • Around 83% of Americans with celiac disease are undiagnosed or misdiagnosed with other conditions
  • The only existing treatment for celiac disease is a gluten-free diet
  • Around 5-22% of people with celiac disease have a first-degree relative with the condition.

Investigators interested in celiac disease, a chronic gastrointestinal disorder caused by an immunologic response to the ingestion of gluten, have wondered why only 2% to 5% of genetically susceptible individuals develop the disease. Attention has focused on whether environmental determinants, including gut microorganisms, contribute to the development of celiac disease. Using a humanized mouse model of gluten sensitivity, a new study in The American Journal of Pathology found that the gut microbiome can play an important role in the body’s response to gluten. What is more, the germ-free mice experienced increased death of cells that line the gastrointestinal tract, called enterocytes, alongside anatomical alterations of the small, fingerlike projections that line the small intestine, known as the villi. The researchers also identified the development of antibodies in response to a component of gluten – called gliadin – among the germ-free mice, and these mice also demonstrated T-cell responses specific to this component. Interestingly, the team found that development of gluten-induced pathology was halted in the clean SPF mice compared with the germ-free mice, but this was not the case when the clean SPF mice received enteroadherent Escherichia coli from a patient with celiac disease.

Increasing Proteobacteria worsened gluten-induced pathology

Early bearing to antibiotics, ensuing in microbial imbalance, exacerbates response to gluten, according to investigate published in a American Journal of Pathology. Gluten sensitivity can show as IgG and/or IgA antibody responses to gluten, and gluten-containing grains. It may also show as anti-gliadin antibodies, but not always.

You can get your antibodies checked in a blood test – done either by blood draw or with a finger poke. There are even ways that you can order this type of test online – click here.

I suggest checking for food sensitivities to other foods as well, because with gluten sensitivity, and the symptoms mentioned above, it is quite likely that you may also be reacting to such foods as dairy products, eggs, beans, and other grains. Note that gluten sensitivity will NOT show with an intestinal biopsy. That is considered to be the standard way to diagnose Celiac disease, but does not show gluten sensitivity.

What next? Once you know whether you have gluten sensitivity, the next step is to adjust your diet to ensure that you avoid gluten and enjoy continued good health. I’d be happy to help you with that – click here to make an appointment. On increasing the presence of Proteobacteria among conventional SPF mice by administering an antibiotic called vancomycin around the time of their birth, the researchers found that gluten-induced pathology got worse. Specifically, the team identified an increase in levels of IELs.

 

 

Source : http://familylifegoals.com/