Gluten Free

Celiac disease is an autoimmune disorder of the mucosal lining of the small intestine.  It is characterized by the genetically-based sensitivity to specific proteins that are found in wheat, rye, barley and triticale (which is a hybrid of wheat and rye). It is a disease that damages your small intestine and keeps it from absorbing nutrients in food. It is estimated to affect 1 in 100 people worldwide.
Blood tests screen for Celiac disease – must be confirmed with a biopsy of the small intestine.
Symptoms of ingesting this specific protein molecule include malabsorption that results in diarrhea, bloating, cramps, weight loss and fatigue.  An immune response is triggered that results in inflammation and damage to the small intestinal mucosa.
Eat- a well-balanced diet including meat, fish, fruits and vegetables.
Avoid –   wheat, rye, barley and triticale. Oats can often be cross-contaminated with gluten-containing grains. Pure, uncontaminated oats that are tested and labeled as gluten free, are safe to eat in moderation.
Allowed grains – include rice, wild rice, corn, amaranth, quinoa, millet, sorghum, arrowroot, flax, soy, legumes and tapioca. Be careful with corn and rice products as they can sometimes be contaminated with wheat gluten during manufacturing. Read labels thoroughly.
Individual tolerance depends on how much of the small intestine has this deficiency and how much inflammation is going on at a time.
Cross Contamination–   like bacteria, you don’t see it but can be transferred accidentally by using same pans, prep equipment, utensils, etc.
Results = a patient is not absorbing calories, vitamins and minerals  – thus the weight loss,  various nutritional deficiencies of vitamins and minerals that are not absorbed by the gut due to produced diarrhea and intestinal inflammation.
Long-term untreated Celiac disease can result in severe decreased bone density due to not absorbing calcium, phosphorus, Vitamin D and other vitamins.  Also, will cause permanent damage to the intestinal mucosa resulting in irreversible malabsorption.