Celiac disease is an autoimmune disorder that’s triggered when they eat gluten. This diseas affects around 3 million Americans. Gluten is a protein found in wheat, barley, rye, and other grains. It is the protein that makes dough elastic.
But when someone with celiac disease eats something with gluten, their body overreacts to the protein and damages their villi, which are very small finger-like projections found along the wall of the small intestine.
When the villi are injured, the small intestine can’t properly absorb nutrients from food. Eventually, this can lead to malnourishment, as well as loss of bone density, miscarriages, infertility — even to the start of neurological diseases, or certain cancers.
Symptoms of celiac disease include:
- Intestinal problems
- Abdominal pain
- Itchy blistery rash (doctors call this dermatitis herpetiformis)
- Loss of bone density
- Headaches or general fatigue
- Bone or joint pain
- Mouth ulcers
- Weight loss
Symptoms occur when celiac disease patients take food with gluten accidentally or for a long time without knowing he can’t.
Gluten-free diet is a must to celiac disease patients.