| (Including Spelt, Quinoa, Amaranth, Kamut,
Triticale, Millet, Rye) found in bread, pasta, pizza, crackers,
cookies, noodles, macaroni, cake, brownies, bagels, croissants,
rolls, hot dog and hamburger buns, pastries, donuts, pies,
scones, etc.
Gluten intolerance, or celiac disease, is an inherited disorder
caused by sensitivity to the gliadin fraction of gluten, found
in wheat, rye, barley and oats. Gliadin acts as an antigen
and combines with antibodies to form an immune complex in
the intestinal mucosa that increases K (killer) lymphocytes.
This results in loss of villi and mucosal damage, primarily
in the jejunum.
Celiac disease may present initially in either infancy, childhood,
or adulthood. The most common symptoms are gastrointestinal
(e.g. bloating, diarrhea, pain), but can also include the
entire range of common food allergy symptoms.
Diagnosis is based on signs and symptoms and confirmed by
a jejunal biopsy. Lab and x-ray findings are equivocal. Since
kinesiological testing, backed by the diagnostic of elimination/challenge
testing, it is wholly unnecessary to subject the patient to
an invasive biopsy except possible in rare cases.
Because wheat is estimated to be the most common food allergy
in the Western world, it is likely that excessive amounts
can cause an acquired sensitivity. However, both "true"
celiac patients and suspected gluten-sensitive patients respond
well to the complete elimination of gluten in their diets,
and should be treated the same.
Since gluten is so widespread in our diets, a good book on
gluten intolerance with recipes is almost essential. A good
book should also include an extensive list of "hidden"
gluten in such unlikely foods as candy, flavored coffees,
some distilled vinegars, as well as in some envelope and stamp
glues and prescription and over the counter drugs.
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