Celiac disease is a digestive condition triggered by consumption of the protein gluten, which is found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye. Oats may contain gluten as well. When a person with celiac disease eats foods containing gluten, an immune reaction occurs in the small intestine, resulting in damage to the surface of the small intestine and an inability to absorb certain nutrients from food.

Eventually, decreased absorption of nutrients (malabsorption) can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other organs of vital nourishment, which can lead to other illnesses. The decreased nutrient absorption that occurs in celiac disease is especially serious in children, who need proper nutrition to develop and grow.

No treatment can cure celiac disease. However, you can effectively manage celiac disease through changing your diet.

There are no typical signs and symptoms of celiac disease. Most people with the disease have general complaints, such as intermittent diarrhea, abdominal pain and bloating. Sometimes people with celiac disease may have no gastrointestinal symptoms at all. Celiac disease symptoms can also mimic those of other conditions, such as irritable bowel syndrome, gastric ulcers, Crohn's disease, parasite infections, anemia, skin disorders or a nervous condition.

Celiac disease may also present itself in less obvious ways, including irritability or depression, anemia, stomach upset, joint pain, muscle cramps, skin rash, mouth sores, dental and bone disorders (such as osteoporosis), and tingling in the legs and feet (neuropathy).

Also known as celiac sprue, nontropical sprue and gluten-sensitive enteropathy, celiac disease occurs in people who have a susceptibility to gluten intolerance. Some experts speculate that celiac disease has been around since humankind switched from a foraging diet of meat and nuts to a cultivated diet including grains, such as wheat. Nonetheless, it has only been in the last 50 years that researchers have gained a better understanding of the condition.

Normally, your small intestine is lined with tiny, hair-like projections called villi. Resembling the deep pile of a plush carpet on a microscopic scale, villi work to absorb vitamins, minerals and other nutrients from the food you eat. Celiac disease results in damage to the villi. Without villi, the inner surface of the small intestine becomes less like a plush carpet and more like a tile floor, and your body is unable to absorb nutrients necessary for health and growth. Instead, nutrients such as fat, protein, vitamins and minerals are eliminated with your stool.

The exact cause of celiac disease is unknown, but it's often inherited. If someone in your immediate family has it, chances are 5 percent to 15 percent that you may as well. It can occur at any age, although problems don't appear until gluten is introduced into the diet.

Many times, for unclear reasons, the disease emerges after some form of trauma: an infection, a physical injury, the stress of pregnancy, severe stress or surgery.

Celiac disease may be much more common in the United States than previously believed. Recent estimates suggest that one in 133 people have the disease. Among those closely related to someone with celiac disease, such as a parent or sibling, prevalence is even higher: one in 22.

Part of the reason for the previous underdiagnosis of celiac disease may be because the disorder resembles several other conditions that can cause malabsorption. Another reason may be that if doctors believe a condition to be rare, they may look to more common disorders to explain a person's signs and symptoms. In addition, specific blood tests now allow for diagnosis of people with celiac disease who have very mild signs and symptoms or none at all.

People with celiac disease carry higher than normal levels of certain antibodies (anti-gliadin, anti-endomysium and anti-tissue transglutaminase). Antibodies are specialized proteins that are part of your immune system and work to eliminate foreign substances in your body. In people with celiac disease, their immune systems may be recognizing gluten as a foreign substance and producing elevated levels of antibodies to get rid of it.

A blood test can detect high levels of these antibodies and is used to initially detect people who are most likely to have the disease and who may need further testing. To confirm the diagnosis, your doctor may need to microscopically examine a small portion of intestinal tissue to check for damage to the villi. To do this, your doctor inserts a thin, flexible tube (endoscope) through your mouth, esophagus and stomach into your small intestine and takes a sample of intestinal tissue.

A trial of a gluten-free diet also can confirm a diagnosis, but it's important that you not start such a diet before seeking a medical evaluation. Doing so may change the results of blood tests and biopsies so that they appear to be normal.

Left untreated, celiac disease can lead to several complications:

Celiac disease has no cure, but you can effectively manage the disease through changing your diet.

Once gluten is removed from your diet, inflammation in your small intestine will begin to subside, usually within several weeks. If your nutritional deficiencies are severe, you may need to take vitamin and mineral supplements recommended by your doctor or dietitian to help correct these deficiencies. Complete healing and regrowth of the villi may take several months in younger people and as long as two to three years in older people.

Improvements after starting a gluten-free diet may be especially dramatic in children. Not only do their physical symptoms improve, but also their behavior improves. In addition, their growth starts to pick up.

Avoiding gluten is essential

To manage the disease and prevent complications, it's crucial that you avoid all foods that contain gluten. That means all foods or food ingredients made from many grains, including wheat, barley and rye. This includes any type of wheat (including farina, graham flour, semolina and durum), barley, rye, bulgur, kamut, kasha, matzo meal, spelt and triticale.

Amaranth, buckwheat and quinoa are gluten-free as grown, but may be contaminated by other grains during harvesting and processing. Cross-contamination may also occur if gluten-free products are prepared in unwashed bowls previously containing gluten products. Oats may not be harmful for most people with celiac disease, but oat products are frequently contaminated with wheat, so it's best to avoid oats as well.

The question of whether people eating a gluten-free diet can consume pure oat products remains a subject of scientific debate. Difficulties in identifying the precise components responsible for the immune response and the chemical differences between wheat and oats have contributed to the controversy.

Your doctor may recommend that you meet with a dietitian who can instruct you on a gluten-free diet. There are still many basic foods allowed in a gluten-free diet. These include:

Most foods made from grains contain gluten. Avoid these foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

Many other foods have ingredients that contain gluten. Grains containing gluten are often used in food additives, such as malt flavoring, modified food starch and others. Other sources of gluten that might come as a surprise include medications and vitamins that use gluten as a binding agent, lipstick, postage stamps and contamination of gluten-free foods with foods containing gluten. Cross-contamination may occur anywhere ingredients come together, such as on a cutting board. You may also be exposed to gluten by using the same utensils as others, such as a bread knife, or by sharing the same condiment containers.

Gluten-free products abound

Fortunately for bread and pasta lovers with celiac disease, there are an increasing number of gluten-free products on the market. If you can't find any at your local bakery or grocery store, check with a celiac support group or the Internet for availability. In fact, there are gluten-free substitutes for many gluten-containing foods, from brownies to beer. Many cities have specialty grocery stores that sell gluten-free foods.

Identifying gluten-free foods can be difficult. Because a gluten-free diet needs to be strictly followed, you may wish to consult a registered dietitian who is experienced in teaching the gluten-free diet. A dietitian can advise you on how to best maintain the nutritional quality of your diet and help you come up with gluten-free alternatives. She or he will also help you identify your need for vitamin, calcium and mineral supplements. Revisiting the dietitian over the years will help keep you up-to-date on newer food products as well as answer your questions.

What if you eat gluten?

If you accidentally eat a product that contains gluten, you may experience abdominal pain and diarrhea. Some people experience no signs or symptoms after eating gluten, but this doesn't mean it's not hurting them. Even trace amounts of gluten in your diet can be damaging, whether or not they cause signs or symptoms. Going on and off a gluten-free diet can lead to serious complications.

Most people with celiac disease who follow a gluten-free diet have a complete recovery. Only a small percentage of people who have severely damaged small intestines don't improve with a gluten-free diet. When diet isn't effective, treatment often includes medications to help control intestinal inflammation and other conditions resulting from malabsorption.

Because celiac disease can lead to many complications, people who don't respond to dietary changes need frequent monitoring for other health conditions.

Call the manufacturer

If you can't tell by the label if a food contains gluten, don't eat it until you check with the product's manufacturer. Some support groups produce a gluten-free shopper's guide that can save you time at the market, although it may not be as current as that obtained from the manufacturer.

Adapt your favorite recipes

If your favorite foods contain gluten, don't fret yet. You may be able to make a few changes in the recipes that will allow you to still enjoy them. Here are some helpful tips for the kitchen.

For 1 tablespoon of wheat flour, substitute one of these:

For 1 cup of wheat flour, substitute one of these:

When using substitute starches and flours, you may find that the recipe turns out best if you bake the food longer and at a lower temperature. For more satisfactory baked products, experiment a bit with baking times, temperature settings and different combinations of substitutes — potato flour and rice flour, for example. In addition, gluten-free cookbooks are available that can give you a good start at recipe adjustments.

Agrimony:

The tincture of the Agrimony is an excellent herbal supplement for celiac disease. The use of four drops of the tincture in water thrice a day is recommended as an herbal supplemental measure.

Horsetail:

It is quiet effective during the treatment of celiac disease. The tincture or herbal tea of Horsetail helps to cure celiac disease.

Burdock:

It is one of the useful home remedy for celiac disease.  The use of a combination herbal formula tea made from this herb.

Slippery elm:

Slippery elm tea is helps to cure the celiac disease.

Yellow dock:

This herbal tea will also aid in the purification of the blood while substantially adding to the nourishment of the body.

Bioflavonoid:

Bioflavonoid can be consumed to improve resistance to celiac disease and its related symptoms.

NUTRITION FOR CELIAC DISEASE:

Nutritional supplements that may be useful for individuals with Celiac disease. The following nutrition supplements helps to cure Celiac disease.

* Essential Fatty Acids.

* Iron.

* Vitamin D.

* Vitamin K.

* Calcium.

* Magnesium.

* Folic Acid.

* Zinc. Plz also visit:http://www.herbsandcures.com     

Tags:

Lesley Tierra “Healing with the Herbs of Life”

Gluten intolerance (celiac disease)

This includes symptoms of: chronic fatigue, tiredness, weakness, headaches, feelings of having the flu, muscle and joint pains, allergies and food intolerance’s, irritability, abdominal pain, constipation or diarrhea, anemia, cramps and muscles spasms, swollen glands, decreased concentration and focus, B12 deficiency, insomnia, vaginal burning and anxiety. A number of foods contain gluten: the wheat, rye, barley, imitation cheeses, malt extract, MSG, modified food starch, textured protein meat extenders, canned meat, binders, fillers, bulking agents, ice cream, catsup, mayonnaise, instant coffee, whiskey and more.

The best way to avoid these is to eat only whole foods and avoid processed foods.

David Winston: Herbal Approaches to Autoimmune Disease page 277 AHG Conference 2006

Herbs:

Immune amphoteric or immunomodulators are used to normalize hypo or hyper immune activity. They enhance what I call the immune reservoir (the body’s ability to mount an appropriate response) and help promote immune homeostatsis. They are essential for treating all autoimmune diseases. Many of these herbs also have significant anti-inflammatory, antioxidant, hepatoprotective, renal protective, and nervine qualities as well.

Licorice root (Glycyrrhiza glabra)- is appropriate for allergies, Crohn’s Disease, ulcerative colitis, Sjogren’s Syndrome, and autoimmune hepatitis. It is hepatoprotective, and adaptogen, a yin tonic, antitussive, anti-inflammatory, and antiviral. Use caution when taking predisone.

Asian Ginseng root (Panax ginseng)-is the most studied of all adaptogens; it can be used for autoimmune conditions with weakness, fatigue, low body temperature, and respiratory HPA axis deficinency. It is most appropriate for MS autoimmune hemolytic anemia, scleroderma/CREST, and autoimmune adrenal disease.

Reishi/Ganoderma fungus (Ganoderma lucidum)-known as Ling Zhi in TCM, this fungus is an excellent immune amphoteric, especially in patients with difficulty sleeping, fatigue, poor memory, and syspnea (allergic asthma).

Una di Gato inner bark (Uncaria tomentosa)-reduces allergic response and helps treat inflammatory bowel disease (Crohn’s Disease, ulcerative colitis) by healing the gut mucosa and reducing excessive immune response. Several studies also indicate that this herb can be useful for treating rheumatoid arthritis as well.

Anti-inflammatory agents-These herbs stabilize mast cells, reduce histamine release, and inhibit allergic response, so they are useful for allergies and IgE mediated conditions (atopic eczema, allergies, asthma). They also reduce inflammation caused by inflammatory prostaglandins, interleukins, ROS (reactive oxygen species), RNS (reactive nitrogen species) and possibly inhibit the formation of immune complexes.

Amla fruit (Emblica officinalis/Phyllanthes emblica)-stabilizes mast cells and inhibits several oxidative and inflammatory processes. It has benefit for ulcerative colitis.

Boswellia gum resin (Boswellia serrata)-is analgesic as well as antinflammatory and has a long history of use in Ayurvedic medicine for ulcerative colitis, allergies and Crohn’s Disease.

Cinnamon bark (Cinnamomum cassia)-is most effective for patients with manifestations of cold or dampness with stagnation, poor circulation, cold hands and feet, the patient feels cold, ulcerative colitis.

Turmeric root (Curcuma longa)-helas the gut mucosa and is beneficial for GI inflammation and bowel diseases (ulcerative Colitis, Crohn’s Disease). Turmeric is a warming bitter, enhancing digestion and it inhibits oxidative damage to the circulatory system, respiratory system, Gi tract, and musculoskeletal system.

Additional anti-inflammatory agents include Willow Bark (Salix spp.), Ginkgo leaf (Ginkgo biloba), Blueberry fruit(Vaccinium spp.), Rosemary herb (Rosmarinus officinale), Ginger root (Zingerber officinale), Guggal Gum (Commiphora mukul).

Alteratives-these herbs increase elimination of metabolic wastes via the liver, large intestine, lung, lymph, skin, and kidney. Many alterative herbs are also active antibacterial, antiviral, antifungal, anti-inflammatory, and tumor inhibiting agents. This type of herb is essential for treating autoimmune disease, reducing metabolic load, and oxidative damage while promoting enhanced liver, bowel, digestive, renal, and circulatory function.

Burdock root (Arctium lappa)- is useful for lymphatic stagnation and GI tract dysbiosis. It contains inulin, which promotes the growth of healthy bowel flora.

Calendula flowers (Calendula officinalis)-enhances lymphatic circulation and heals the gut mucosa-Calendula is a rich source of the antioxidants lutein and lycopene.

Dandelion root (Taraxacum officnale)-is a mild cholagogue and hepatoprotcetive herb; it promotes bowel and pancreatic function and helps to maintain the normal intestinal flora.

Oregon Grape Root (Mahonia aquafolium)-increases elimination via the liver and bowel. It also has antibacterial, antiviral, and antifungal activity.

Poke root (Phytolacca Americana)-is used in small doses to stimulate lymphatic, hepatic, and bowel function.

Sarsaparilla rhizome (Smilax spp.)-binds endotoxins in the gut, increasing elimination and reducing metabolic load. It helps to reduce inflammation of the bowel and restore gut integrity (use with Turmeric, Licorice, and Yarrow.)

Violet leaf(Viola sororia)-is a lymph tonic, thinning the lymphatic fluid as well as a laxative and expectorant. It is indicated for lymph stagnation with constipation. Violet leaf also has broad spectrum antibacterial activity.

Gastro –intestinal tract anti-inflammatory-the practitioner should check for food allergies, associated “leaky gut syndrome”, abnormal bowel flora, and normalize transit time if it is extended. Much of the immune system is located in the gut lining so the health of the GI tract is vitally important.

Healing the gut and :enteric brain” can reduce systemic inflammation and elimiantate possible dietary antigen triggers that can stimulate an autoimmune response. Inulin contiaing foods and herbs are rich sources of FOS, which enhances the growth of healthy bowel flora (Burdock root, Dandeliaon root, Elecampane root). Probiotics are also necessary, especially for patients with histories of chroniic antibiotic use.

Aloe gel (Aloe vera)-fresh leaf gel only

Chamomile flower (Matricaria recutita) tea, tincture

Fenugreek seed (Trigonella foenum-graecum)-tea, sprout, capsule

Licorice rhizome (Glycyrrhiza glabra) –tea capsule tincture

Marshmallow root (Althea officinalis)-tea is best, tincture

Plantain leaf (Plantago major)-tea or leaf juice

Sarsaparilla rhizome (Smilax spp.)

Turmeric root (Curcomaa long) capsule, tea, tincture

Digestive/hepatic tonics-effective digestion and liver function can help prevent immune dysregulation by enhancing nutrient absorption, stimulating the release of proteolytic enzymes form the stomach and pancreas, increasing bile secretion and exretion, and promoting normal intestinal flora detoxification of wastes.

Blessed Thistle herb (Cnicus benedictus)-bitter tonic, cholagoue

Cinnamon bark (Cassia cinnamomum)- carminative, enhances endogenous insulin utilization, stops GI Bleeding.

Dandelion root (Taraxacum officinale)-hepatoprotective, bitter tonic

Evening Primrose leaf (Oenothera biennis) _indicated for depression caused by GI Tract disturbance

Ginger root (Zingiber officinale)-warming carminative, stimulates gastric HCL

Mugwort herb (Artemesia vulgaris)-bitter tonic

Orange peel(Citrus spp.)-warming bitter achlorhydria

Follow the colors to help you shop for a healthful gluten-free diet. Green means go; yellow means exercise caution; Red means avoid.

Avoid products that contain wheat, wheat starch, wheat germ, wheat gluten, wheat bran, triticale, spelt, semolina, rye, kamut, faro, durum, couscous, bulgur, barley, einkorn or emmer.

Produce Aisle

Green: Corn, vegetables, fruits, potatoes and legumes
Yellow : Dried fruits

Bakery Section:

Green: Corn tortillas, breads containing amaranth, arrowroot, buckwheat, corn bran, corn flour, cornmeal, cornstarch, flax, legume flours, rice flours, soy flour and teff.
Red: Croutons, bread containing the above-mentioned “avoid” ingredients or any breads not labeled gluten free.

Beverage Aisle:

Green: Most coffee/tea, soft drinks, wine, distilled/hard liquor (rum, gin, whiskey, vodka)-the distillation process keeps gluten from the final product.
Red: Coffee substitutes that contain barley; beer, ale and lager, though some gluten-free beers are available in specialty stores

Cereal Aisle:

Green: Amaranth flakes, cream of buckwheat, puffed corn, puffed millet, puffed rice, soy flakes, grits
Yellow: Oatmeal-oats can be cross-contaminated with wheat or barley. Pure oats are okay and a great source of fiber, but risk of contamination is high.
Red: Cereals containing malt extract, barley malt extract or malt flavoring

Condiments:

Green: Vinegars (all except malt vinegar), plain pickles, relish, olives, ketchup, mustard
Yellow: Baking powder, salad dressing
Red: Malt vinegar, marinades and soy sauces-most soy sauces contain a wheat source and many contain flour or other problematic thickening starches

Refrigerated Section

Green: Milk, cheese, plain yogurt, eggs, tofu
Yellow: sour cream, cheese spreads, flavored yogurts, egg substitutes
Red: Flavored milk drinks containing wheat starch or barley malt, yogurts with toppings like granola, malted – milk products

Deli Section

Green: Fresh meats/fish/poultry
Yellow: Processed deli-type meats, which may contain wheat starch or wheat fillers
Red: Breaded meat, chicken or fish(breading generally contains wheat flour); imitation crab, canned fish in vegetable broth

Frozen Food Aisle:

Yellow: Fruits and vegetables with hydrolyzed plant protein or hydrolyzed vegetable protein(HPP/HVP), found in many sauces, frozen dishes and soups. Check ice cream labels too-some contain ingredients to avoid.
Red: Veggie burgers, sausage patties, other vegetarian meat alternatives-these usually contain wheat gluten (sometimes in the form of texturized vegetable protein); pizza

Snack Aisle

Green: Popcorn and nuts
Yellow: Flavored potato and corn chips, which often contain wheat starch or wheat flour; rice crackers, rice, corn cakes, snacks, puddings, most candy
Red: Licorice

Grains:

Green: Rice, pasta made from beans, soy, corn, quinoa and rice
Red: Pasta and couscous (made from semolina) plus any of the avoid items listed above

Miscellaneous/Center Aisles:

Green: Dry whole Beans, Tapioca
Yellow: Beans in any kind of sauce-such as baked beans-as the sauce may be thickened with some kind of wheat, fruit pie fillings, canned or dry soups with ingredients to avoid or HPP and HVP
Red: Boxed stuffing, dinner mixes-most contain some kind of wheat unless you buy a specific gluten-free version.

For More information, Visit:

Gluten Intolerance Group
gluten.net

Celiac Disease foundation
Celiac.org

Children”s Digestive Health and Nutrition Foundation
celiachealth.org

American Dietetic Association
eatright.org

Gluten Free Drugs
glutenfreedrugs.com

Celiac,com
celiac.com

Celiac Web TV
celiactv.com