Celiac Disease
Problems with nutritional health have been around since the earliest time; in the past most have gone undiagnosed. Recently with today’s advancements in medical science, those who have been living with a condition are able to be enlightened. Such was the case with my friend. She went over a year undiagnosed with Celiac disease. Celiac, unlike some other nutrition related conditions, is not preventable. Celiac disease is a gastrointestinal condition describing the intolerance to gluten. The causes of celiac are not certain, but there is a hereditary aspect in the people who suffer (Celiac Disease Foundation). Celiac brings upon a lot of dietary issues, but with a gluten-free diet one is able to live a comfortable lifestyle, like my friend is currently doing.
Celiac disease is a digestive disease triggered by the ingestion of gluten, which damages the small intestine and interferes with the absorption of nutrients. Gluten is the protein found in wheat, barley, and rye – it acts as the catalyst for Celiac ("Celiac Disease - Sprue"). It is found in many foods, but also everyday products like medicines, vitamins, etc. Gluten is found in around 70% of manufactured food, therefore it is tough to avoid (García-Manzanares, Álvaro, and Alfredo J. Lucendo). When one with Celiac ingests foods or uses a products containing gluten, the condition is triggered. Then, the villi, that line the small intestine and help with nutrient absorption, are destroyed ("Celiac Disease - Sprue"). The precise cause of Celiac is still unknown – about one of 133 people in the US is affected by celiac. It is not a food allergy, it is an autoimmune disease. Unlike those with gluten intolerance or wheat allergies, Celiac cannot be grown out of; one must cope with it for the rest of their lives (Celiac Disease Foundation). A condition such as Celiac brings along many obstacles. Lifestyle problems are among them, specifically dietary changes. A change in diet affects all aspects of eating, whether
Celiac disease is a digestive disease triggered by the ingestion of gluten, which damages the small intestine and interferes with the absorption of nutrients. Gluten is the protein found in wheat, barley, and rye – it acts as the catalyst for Celiac ("Celiac Disease - Sprue"). It is found in many foods, but also everyday products like medicines, vitamins, etc. Gluten is found in around 70% of manufactured food, therefore it is tough to avoid (García-Manzanares, Álvaro, and Alfredo J. Lucendo). When one with Celiac ingests foods or uses a products containing gluten, the condition is triggered. Then, the villi, that line the small intestine and help with nutrient absorption, are destroyed ("Celiac Disease - Sprue"). The precise cause of Celiac is still unknown – about one of 133 people in the US is affected by celiac. It is not a food allergy, it is an autoimmune disease. Unlike those with gluten intolerance or wheat allergies, Celiac cannot be grown out of; one must cope with it for the rest of their lives (Celiac Disease Foundation). A condition such as Celiac brings along many obstacles. Lifestyle problems are among them, specifically dietary changes. A change in diet affects all aspects of eating, whether
Cited: "Celiac Disease - Sprue." PubMed Health. National Center for Biotechnology Information, 20 Jan. 2010. Web. 12 Apr. 2011. . Celiac Disease Foundation. Celiac Disease Foundation. Web. 13 Apr. 2011. . García-Manzanares, Álvaro, and Alfredo J. Lucendo. "Nutritional and Dietary Aspects of Celiac Disease." Sage Journals 26.2 (2011): 163-73. Sage Journals Online. Web. 12 Apr. 2011. .