What is celiac disease?

Celiac disease (also called coeliac, nontropical sprue, celiac sprue, gluten intolerant enteropathy, or gluten sensitive enteropathy) is a condition in which there is a chronic reaction to certain protein chains, commonly referred to as glutens, found in some cereal grains. This reaction causes destruction of the villi in the small intestine, with resulting malabsorption of nutrients. There is clear evidence of a family tendency toward celiac disease. 5-10 percent of the first-level relatives (parents, children, and celiacs) of diagnosed celiacs may develop celiac disease. The disease affects both sexes, and it can begin at any age, from infancy (as soon as cereal grains are introduced) to later life (even though the individual has consumed cereal grains all along). The onset of the disease seems to require two components: genetic predisposition (two specific genetic markers, called HLA subfactors, are present in well over 90 percent of all celiacs in America), and some kind of ...  more

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have Celiac disease cannot tolerate a protein called gluten, found in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in products we use every day, such as stamp and envelope adhesive, medicines, and vitamins. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine. The tiny, fingerlike protrusions lining the small intestine are damaged or destroyed. Called villi, they normally allow nutrients from food to be absorbed into the bloodstream. Without healthy villi, a person becomes malnourished, regardless of the quantity of food eaten. Because the body’s own immune system causes the damage, celiac disease is considered an autoimmune disorder. However, it is also classified as a disease of malabsorption because nutrients are not absorbed. ...  more

Celiac Disease, also referred to as celiac sprue, gluten sensitive enteropathy, gluten intolerance, or dermatitis hepitiformis (skin version) is considered a chronic digestive disorder affecting genetically susceptible individuals. The absorptive surface of the small intestine is damaged when gluten-containing grains are eaten. The term "gluten" refers to the damaging proteins in certain grains involved in celiac disease (from wheat, rye, oats, and barley). To develop celiac disease, you must first inherit the gene, consume gluten, and have that specific gene triggered. Common triggers may include stress, trauma, surgeries, pregnancy, etc. and viral infections. The disease is permanent and damage to the small intestine will occur every time you eat gluten, regardless of symptoms. Once gluten is removed from the diet, the lining and its tiny finger-like projections, known as villi, will return to normal.  more

Celiac disease (CD) is a genetic disorder. In people with CD, eating certain types of protein, called gluten, sets off an autoimmune response that causes damage to the small intestine. This, in turn, causes the small intestine to lose its ability to absorb the nutrients found in food, leading to malnutrition and a variety of other complications. The offending protein, gluten, is found in wheat, barley, rye, and to a lesser extent, oats (WBRO). Related proteins are found in triticale, spelt, kamut. Refer to grains and flours Glossary for a more extensive list of both safe and offending grains.  more

Celiac disease, also known as celiac sprue and gluten intolerance, is an intolerance to glidian, found in wheat, oats, barley and rye. It is more severe than an allergic reaction and impairs the digestive system.  more

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms. Drawing of the digestive system with the small intestine highlighted and the stomach, liver, small intestine, and colon labeled. The small intestine is shaded above. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats. Drawing of a section of the small intestine with detail of villi. The small intestine and ...  more

Gluten intolerance is also known as Celiac disease. Quite simply, if you suffer from Celiac disease you have a genetic disorder that makes you intolerantto gluten. Celiac disease can affect all types of people. However, it seems to be more prevalent among people of Northern European descent. In the USA about 1 in 133 people suffer from Celiac disease. Symptoms of Celiac Disease Can Include: -- Diarrhea -- Weight Loss -- Malnutrition -- Mild weakness -- Bone pain -- Abdominal bloating (stomach swells) -- Nutrient Deficiencies -- Ill health with no gastrointestinal symptoms The Most Common Foods that Contain Gluten are: -- Wheat -- Rye -- Barley Many believed oats were toxic to people suffering from Celiac Disease. However, experts are not so sure as recent studies seem to indicate this may not be the case. The jury is still out on whether oats are bad for Celiacs (people who suffer from Celiac Disease). Consequences of Consuming Gluten for Celiacs If a person who is gluten intolerant ...  more

Celiac disease is a disorder that causes problems in your intestines when you eat gluten, which is in wheat, rye, barley and oats. Gluten is poison to people with celiac disease.  more

Celiac disease is an inherited autoimmune disorder. Ingesting wheat gluten triggers an inflammatory reaction in the small bowel that causes a collapse of the villi, the fingerlike projections responsible for nutrient, fluid and electrolyte absorption. Over time, this leads the body into a state of malnutritionPeople may harbor this tendency for years without symptoms. A severe stress, such as childbirth, infection, injury, or surgery can “activate” celiac disease. The longer it is left untreated, the more likely it will produce a secondary autoimmune disorder.While celiac disease can affect anyone, it occurs most frequently in people of Northern European ancestry, and those with other autoimmune disorders. A figure of 1-133 people is commonly used as an average for rates of celiac disease in the general population. Some claim that as many as 1-4 have some degree of gluten intolerance.  more