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Celiac disease is a condition due to gluten intolerance. The diagnosis of celiac disease is not always easy because the symptoms of celiac disease are generic and inaccurate, and in some cases the celiac disease is asymptomatic. For these reasons, many celiac do not know they are suffering from this pathology and the diagnosis of celiac disease is only carried out at a later time when the symptoms are aggravated.

Celiac disease can occur at any age, even if it is more frequent in early childhood with weaning, when gluten-based foods are introduced in the diet. Celiac disease can also manifest itself after a trauma, an accident, a surgical operation or a period of great emotional stress. In these cases the diagnosis of celiac disease becomes more difficult. Keep reading http://wordgrill.com/health/body-in-shape-mind-in-form-nine-benefits-of-physical-exercise-on-your-brain/

Celiac disease

Celiac and symptoms: The “typical celiac”

The cause of celiac disease is a permanent intolerance to gluten, which, once introduced into the body, causes a toxic reaction in the intestine: the ingested foods containing gluten are no longer assimilated. Gluten intolerance can lead to chronic inflammation of the intestine, at this stage the celiac disease can cause various symptoms such as: diarrhea, vomiting, lack of appetite, weakness, abdominal swelling, mood disorders, weight loss, and arrest of growth. In children, the arrest of growth due to celiac disease occurs after weaning; hence the importance of prompt diagnosis of celiac disease in children who experience slow growth. If these symptoms occur, it is called “typical celiac disease”. In the presence of one or more of these symptoms,

Celiac and other symptoms: Atypical celiac and asymmomic celiacology

In some cases, celiac disease does not manifest itself with clear symptoms, so it is more difficult to identify it and reach a diagnosis.

Celiac disease called “silent” is asymptomatic: Without symptoms.

Celiac disease defined as “atypical”, on the other hand, has symptoms other than “typical” celiac disease and cannot be referred to the intestine; the symptoms of “atypical” celiac disease can be in fact anemia and dermatitis herpetiformis.

Finally, there are cases in which the symptoms of celiac disease are less specific such as: stomach upset, ease in fractures, muscle cramps and mouth wounds. Check this story also http://what-it-is.com/bird-flu-is-just-the-beginning-diseases-birds-can-carry/

Celiac and heritage: Transmission of celiac

Celiac disease is not born but is born with a genetic predisposition to celiac disease: a celiac child is not always born from a celiac parent. The percentage of transmission of celiac disease between first-degree relatives (parents, children and siblings) does not exceed 20%. We cannot therefore speak of real inheritance of celiac disease but there may be a certain predisposition familiar to the disease. Celiac disease occurs when the genetically predisposed person comes into contact with gluten until the typical intestinal lesions due to celiac disease occur. The time that elapses can vary from a few weeks to many years.

Celiac: Complications and consequences

Celiac disease is an important disease especially for young children because it slows down their growth and development. Even in adults, however, celiac disease can lead to other complications such as: osteoporosis(absorbing little calcium can weaken the bone structure), kidney stones (due to loss of calcium and fats), anemia(due to iron deficiency, vitamins and minerals), convulsions or epilepsy (the lack of folate absorption favors the formation of brain calcium deposits), abortions (the higher incidence of the abotis is due to folate deficiency),problems with the thyroid (who is affected by celiac disease is three times more likely to suffer from thyroid disorders).

Celiac care: Diet without gluten

Once celiac disease is diagnosed, a gluten-free diet should be used to eliminate symptoms. In fact, even the intestinal mucosa slowly returns to normal with the gluten-free diet. Beware of capsules and tablets that may contain starch. In the kitchen do not use the same coffee machine to prepare the barley. Attention, finally, to packaged commercial products, often added with emulsifiers or thickeners based on cereals.

Food forbidden for celiac (foods with a high gluten content)

barley, oat, rye and wheat flours; pasta; bread; pizza, focaccia, biscuits crackers and breadsticks; biscuits, packaged cakes, snacks and snacks; fresh pasta, ravioli and gnocchi; cereal or malt yogurt; creams (béchamel, custard, etc.) based on flour; breaded foods; minestrone already prepared with cereals; beer; barley or rye coffee; whiskey, gin and wodka.

Hazardous foods for celiacs (foods with a low gluten content)

Whipped cream, puddings, instant purees, fruit yoghurt, melted cheeses and cheese, sausages, jams, nutella and chocolate, already packaged ice cream, nuts, candies and chewing gum, mayonnaise, mustard and soy sauce, various seed oils.

Food allowed for celiac (gluten-free foods)

rice, gluten-free special pasta, rice semolina, millet flour, soybeans, corn, rice, chestnuts, chickpeas and tapioca, meat, fish, poultry, polenta, eggs, milk and cheese, all kinds of vegetables, all types of fresh fruit, pulses, dried and syruped fruit, carbonated drinks (orange juice, coca, quinotto), coffee and tea, liqueurs (brandy, rums, etc., with the exception of those already mentioned above in prohibited and dangerous foods), wines, sparkling wines and champagne, homemade ice-creams and sorbets, cakes, sweets and homemade biscuits with permitted flours, sugar and honey, homemade puddings, butter, olive oils, corn, grape seed, soy, rice, sunflower and peanut.

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