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Celiac Disease

Celiac disease is an autoimmune intestinal disorder. Damage to the mucosal surface of the small intestine is caused by a toxic reaction to the ingestion of gluten and interferes with the absorption of nutrients.   Gluten is the common name for the proteins in specific cereal grains that are harmful to persons with celiac disease.  These proteins are found in all forms of wheat (including durum, semolina, spelt, kamut, einkorn, and faro), and related grains: rye, barley, and triticale and must be eliminated from the diet.

Celiac Disease may appear at any age, but can be triggered for the first time after surgery, viral infection, severe emotional stress, pregnancy or childbirth. There are many symptoms and is often diagnosed as other bowel disorders. Infants, toddlers, and children may often have growth failure, vomit, have bloated abdomens and behavioral changes.

The only treatment for Celiac Disease is to avoid gluten in your diet.  If gluten is removed from the diet, the small intestine will start to heal and your overall health will improve.  Osteoporosis is common with Celiac Disease and bone density should be measured at or shortly after diagnosis.  Ask your physician about nutritional supplementation to correct any deficiencies.  Watching your diet increases the quality of life and decreases the likelihood of osteoporosis, intestinal lymphoma and other associated illnesses.

Your must read labels which are often imprecise, and to learn how to identify the ingredients that may contain gluten.  Gluten can be found in foods such as cold cuts, soups, hard candies, soy sauce, many low or non-fat products.  Even licorice and jelly beans have gluten.

Be aware... gluten may also be used as a binder in some pharmaceutical products.  Request clarification from food and drug manufacturers when necessary.

Gluten Free Foods