Good Lifestyle

About 3 million people, one percent of the American population, haveceliac disease. While an exact number does not exist on the number of people with other gluten-related disorders, he isestimated to be much higher that those who have coeliac, simply because many remain undiagnosed. Nevertheless, there is a lot of confusion between the two conditions, which is why we consulted Gabrielle Mancella, a certified dietitian atOrlando Health, To help us better understand the complexities of each.

What is the celiac disease?

The celiac disease is a self-immune disease that makes the body have adverse gluten effects, which is a protein found in wheat, barley and rye. If someone with a celiac disease eats gluten, they may damage theirsmall intestine.

"When people who have a celiac disease eat gluten, the result is a reaction in their small intestine capable of provoking symptoms such as diarrhea, abdominal pain, bloating and weight loss," says Morsella.

The celiac disease is diagnosed through a single blood test. Morsella says that people who have autoimmune disease will have higher levels of some antibodies in their blood after eating gluten.

"These antibodies are produced by the immune system because it considers gluten as a threat," she says.

For this blood test to be accurate, a person must eat gluten regularly. Otherwise, the antibodies will not appear.

Can you develop a celiac disease later in life or are you born with that?

Contrary to what some people can believe, Morsella says that celiac disease can grow at any age. The celiac disease is hereditary, therefore those with a close parent who has a risk of development of 1 in-10 to develop it too.

"It is essential that adults take an initiative in their health and start paying attention to the signs and symptoms of embarrassment, as an important gluten, celiac and even dairy intolerance have similar symptoms and it is difficult to Discern between them, "she adds.

What types of foods should they avoid if they have a celiac disease?

"The most profitable and healthy way to follow thegluten-free diet is to look for these groups of natural gluten foods, which include fruits, vegetables, poultry, seafood, dairy products, beans, legumes and nuts, "says Mancella." Pure Wheatgrass and The barley grass are gluten free, but there is gluten in the seeds. If they are not harvested or processed properly, there is a risk of gluten contamination. "

Supermarkets are not aboutgluten-free products, That is. However, all gluten-free alternatives are not healthy substitutions. Often gluten-free bread, for example, can be packed withSeveral additives Mimicate the protein, some of which could affect the body over time. Morsella suggests putting more emphasis on the integration of treated minimum foods and which are naturally void of gluten, such as the food listed above. Other gluten-free foods include rice, quinoa, most of them and even soybeans.

"It is also important to remember that" no wheat "does not necessarily mean gluten," clarifies Mancella. "As a general rule, traditional wheat products such as pasta, bread, crackers and other bakery products are not gluten free."

All products that are naturally gluten free will make it clear to advertise that they aregluten free, which makes it all important to be independently paid in whichIngredients contain glutenand who do not do it.

Even there remains a gray area whose ingredients may contain traces of gluten. Morsella stated to be aware of the ingredients such as corn and blown rice, which could contain malt aromas or extract and, consequently, contaminate otherwise gluten-free ingredient.

"Oat Are often harvested and processed with the same equipment used for wheat and are therefore easily contaminated, "she says. with a celiac disease. "

If in doubt, purchase oatmeal and oatmeal products (such as Granola) labeled specifically gluten-free.

"Soups and sauces are one of the largest sources of hidden gluten, because many companies use wheat like a thickener. It's always a good idea to read the label of all soups and canned sauces prepares Or canned, paying particular attention to those who are cream-based, "says Morsella.

CertainAlcohol types Also contain gluten. As a general rule, distile, hard and cider liquors are free of gluten. Alcoholic beverages containing beer and malt such as SmirNoff Ice contain gluten.

What is gluten intolerance? Is it the same thing as gluten sensitivity?

"People with non-celiac wheat sensitivity Similar to those of celiac disease, which resolves when gluten is removed from the diet. However, they do not test positive for celiac disease," says Mancella.

It adds that the current research has unveiled what is called heartenless intolerance of gluten, which can cause digestive and gastrointestinal distress without triggering the destructive immune response that a person with experienced celiac disease.

"Some people [with intolerance] feel symptoms found in celiac disease, such as foggy spirit, depression, ADHD type behavior, abdominal pain, bloating, diarrhea, constipation, evils of Head, bone or articular pain and chronic fatigue when they have gluten in their diet, do not yet test positive for celiac disease, "she says.

RELATED: Your guide on theanti-inflammatory regime that cures your intestine, slows the signs of aging and helps you lose weight.

In general, non-celiac gluten sensitivity, non-celiac wheat sensitivity and non-celiac gluten intolerance refer to the same condition. However, a team of researchers atColumbia University Medical Center Discovered something in a group of people with gluten sensitivities and wheat that could distinguish the two terms.

Previously, people with wheat sensitivity did not subsidize intestinal damage during the ingestion of gluten, but result froma study Posted in 2016 may suggest otherwise. Columbia researchers have discovered that those of the group that have been exposed to wheat have had damage caused by intestinal cells.

"It is estimated that the affected population is equal or even exceeds the number of individuals with celiac disease - the vast majority of those who remain undiagnosed," says Mancella.

What happens when someone with gluten or sensitivity intolerance eating gluten?

While someone with gluten intolerance or sensitivity will not undergo an immune response to the same degree, a person with a coeliac disease, they will experience IM problems because of the mal-absorption of the protein.

"We believe that gluten intolerance as a pretty tolerable disease, however, if we are not able to metabolize me and completely digest micronutrients, it becomes a question of vitamin and mineral deficiencies, as well as deficiencies. Soluble vitamins in the grease as a result of a diuretic effect. On the digestive system, "says Morsella.

In other words, gluten can inhibit the absorption of other vitamins and minerals in those with sensitivity or intolerance.

In short, a person with celiac disease will often experience much more adverse effects than someone of intolerance or gluten sensitivity. However, no group should consume gluten. If in doubt, prepare you, you can never be too cautious when it comes to your health.