It is estimated so far that 1% of humanity has celiac disease, a condition that until recently was not in the common information of people, especially in the West, where there would be more than 60 percent of individuals who they survive with gluten intolerance, even without noticing it.
The first study on celiac disease, describing the condition primarily related to the proximal small intestine, which is characterized by an atypical behavior of the mucosa, as a reaction to the consumption of gluten, a chemical present in many foods and especially those related with wheat.
Currently and due to multiple studies, celiac disease (CD) is conceived as a much more complex condition, going from being an enteropathic disease to being a multi-organ disease with various symptoms that can cause problems in small babies, adults between 30 and 50 years, as well as in 20% of the elderly worldwide.
Celiac disease can often go unnoticed and be taken as stomach problems. However, if it is not treated in a professional manner by both a gastroenterologist and a nutritionist, it could become complicated throughout life causing malnutrition, osteoporosis and ulcers.
Know what gluten is and where it is found
Gluten is the generic name given to the proteins present in various cereals such as wheat, barley, rye and oats, which although the latter does not contain it in its chemical composition, it can be acquired by being handled in silos where it is placed. Corn has also recently been identified in this group.
Therefore, gluten can be eaten in many foods: pasta, cereal, omelettes, candy, bran, cookies, and cakes. Also, in sauces, concentrated soups and various types of non-perishable foods that have among their compound ingredients linked to gluten.
This aggregate contains alpha gliadin which, according to multiple studies, is the main element related to gluten intolerance in humans. Even according to research on the subject, this protein is related to cross reactions in the brain that would affect the nervous system, even more so in people who are on the autism spectrum.
Another component within gluten is omega gliadin, which is associated with celiac disease, anaphylaxis induced by exercise and allergy to wheat; there are also glutein and aglutein, whose reactions are present in the skin.
Also, aglutein blocks the action of digestive enzymes
Gluteomorphine and prodynorphin are within gluten, which are opiate peptides, related to poor digestion, painful disorders and autism. There is also gliadin-transglutaminase, linked to inflammatory bowel disease, and phylatos, which block mineral absorption in celiac patients.
Hence the complexity of CD, since a person can be partially celiac (that is, they are intolerant to certain substances) or totally celiac, or they can also suffer from the disease silently, in which they can occasionally tolerate gluten, but in others sometimes manifests diarrhea and indigestion.
Symptoms of celiac disease
The typical symptoms in celiac patients are indigestion, abdominal pain, heartburn, vomiting, functional diarrhea and irritable bowel syndrome, and up to a third of patients are also overweight.
It is really difficult for a patient to determine whether he is celiac. It is advisable to attend the specialist who will indicate several tests, including an endoscopy and also a biopsy, to determine the disease, whose basic treatment is the elimination of gluten from the diet.
Because celiac disease is a disease of progressive development that is detrimental to the absorption of nutrients and proteins, which not only causes intestinal problems, but also nutrition, people who care for babies, children and older adults must be very aware by observing two or more symptoms of the aforementioned, because they could develop other conditions or aggravate problems such as diabetes.
It is important to remember that CD is highly hereditary, since it responds to a genetic behavior, it affects more women than men (2 to 1), more white; Likewise, people with type I diabetes and individuals with Down syndrome are notably sensitive to this disease.
What to eat if you are gluten intolerant
It is not easy to suffer from gluten intolerance. There are many foods that celiac patients must deprive themselves of.
However, currently and thanks to social networks, individuals from all over the world are publishing recipes that allow them to replace almost any food with other natural foods.
Pasta made with zucchini, chayote macaroni, natural oatmeal, etc., become part of the daily life of these patients who find in the change of diet the best option to feel healthy.
Likewise, the big food brands are choosing to present more and more gluten-free products, which is causing a revolution in the world diet, because even people who are not celiac are joining the “gluten free” wave.
In a study, with a sample of 22,278 people, it found that 0.69% of those interviewed were celiac or partially celiac patients, while 1.08 percent stated that they preferred gluten-free foods due to alleged benefits in their health as greater energy and weight loss.
Currently these supposed benefits are being tested, as experts say that gluten-free is not for everyone.
Although today much more is known about celiac disease, it is still a condition that is under constant study, as the behavior of proteins in the intestine and brain have given researchers insight not only to find a definitive cure for this intolerance, but also because they have found in the CD possibilities of treatments for other conditions such as fibromyalgia and autism.
Normal blood levels may range slightly depending on what blood tests are used, and your doctor may have, but the variances are small. In addition, what are “normal” ranges for nondiabetics are not the same for diabetics; it is generally accepted that target blood sugar measurements for people with will be slightly higher than those without diabetes.