Although the word “gluten-free diet” has been known more widely now, do you know what exactly it is?
First of all, what is gluten? Gluten is basically proteins found in wheat, rye, barley, and triticale (a cross between wheat and rye). Gluten acts as a glue and holds food together and maintains the shape. Many types of foods contain gluten including breads, pastries, pasta, cereals, beer, sauces, soup, etc.
Gluten can cause inflammation in the small intestines of people with celiac disease and excluding gluten helps them control the symptoms and prevent complications. Celiac disease is an autoimmune disorder that can occur in genetically predisposed people and the ingestion of gluten causes damage in the small intestine. It is estimated that about 1 percent of the people worldwide is affected.
When people with celiac disease eat gluten, their body mounts an immune response and attacks the small intestine, which leads to damage in the small intestine and nutrient cannot be absorbed properly in the end.
Celiac disease can lead to additional serious health problems such as Type 1 diabetes, multiple sclerosis, dermatitis herpetiformis, anemia, osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, and intestinal cancers.
The only treatment for celiac disease is a strict gluten-free diet and in some severe cases, additional treatment is needed.
