About Celiac
Celiac Disease is a medical condition in which the absorptive surface of the small intestine is damaged by a number of proteins found in grains, and referred to collectively as 'gluten'. This results in an inability of the body to absorb nutrients: protein, fat, carbohydrates, vitamins and minerals, which are necessary for good health.
Although statistics are not readily available, it is estimated that 1:200 persons in Canada are affected by Celiac Disease. A wide range of symptoms may be present. Symptoms may appear together or singularly in children or adults. In general, the symptoms of untreated Celiac Disease indicate the presence of malabsorption due to the damaged small intestine.
Gluten is a collective term for proteins found in wheat, rye, triticale, barley, and oats. In the case of wheat, specifically the alpha-gliadin factor has been isolated as the toxic fraction. It is the gluten in the flour that helps bread and other baked goods bind and prevents crumbling. This feature has made gluten widely used in the production of many processed and packaged foods.
At present there is no cure, but Celiac Disease is readily treated by following the gluten-free diet.
Although statistics are not readily available, it is estimated that 1:200 persons in Canada are affected by Celiac Disease. A wide range of symptoms may be present. Symptoms may appear together or singularly in children or adults. In general, the symptoms of untreated Celiac Disease indicate the presence of malabsorption due to the damaged small intestine.
Gluten is a collective term for proteins found in wheat, rye, triticale, barley, and oats. In the case of wheat, specifically the alpha-gliadin factor has been isolated as the toxic fraction. It is the gluten in the flour that helps bread and other baked goods bind and prevents crumbling. This feature has made gluten widely used in the production of many processed and packaged foods.
At present there is no cure, but Celiac Disease is readily treated by following the gluten-free diet.
