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 an