EditWhat is Celiac Disease
Celiac disease is an inflammatory disorder in the small intestine triggered by consumption of wheat, specifically the protein component of wheat: wheat gluten. Other foods that contain gluten and need to be avoided are: barley, kamut, rye, triticale, and spelt. Celiac disease is an inherited, autoimmune condition. Genetically susceptible people are those who have relatives with celiac disease. Current guidelines call for screening anyone with a family history of celiac disease or other diseases like: anemia of unknown cause, Down’s syndrome, thyroid disease (especially autoimmune), and type 1 diabetes.
The symptoms of celiac disease are varied and individual. They may include any of the following symptoms: diarrhea, gas, bloating, abdominal cramps, stools that are gray and fatty or oily, fatigue, osteoporosis, weight loss, infertility, recurrent canker sores, anemia, dermatitis herpetiformis, and more.
Celiac disease may result in inadequate absorption due to damage to the intestinal lining. This malabsorption can lead to some of the symptoms mentioned above, as the body is unable to absorb enough nutrients to function properly. Therefore it is very important to adhere to a strict
gluten-free diet, or one specified by your healthcare practitioner.
MealMixer -- Food Allergy provides specific tools to create menus and shopping list to adhere to a gluten-free celiac diet.