Celiac disease: Breads worst nightmare

You may have noticed an increasing number of stories in health news recently about wheat, gluten, and digestive disorders. Yawn, so boring, who cares if some people can’t eat that kind of stuff. WAIT WHATS THIS? Chatter about whether or not you might never eat bread or munch on your wheaties again!!! Many are claiming that wheat is bad for us, how can it be you ask? I’ve eaten bread and doughnuts my whole life and been fine you’re thinking. Well in North America more and more people are talking about this Celiac Disease, as people are starting to realize it has great potential to harm. The actual cause of Celiac disease is well known now by nutritionists and scientists now. There are varied symptoms of CD though so it’s not always easy to give a straight forward answer on whether you have it or not. The talk on why and when we as a race started to evolve to not be able to handle this is debatable though. I for one am glad I can still eat the foods I want.

Gluten is a protein found in wheat that can cause an allergic response by the body's immune system. The allergic response to gluten occurs because the body considers gluten a toxic substance and mounts an immune reaction with specific antibodies. The antibodies then attack the intestinal walls, damaging the crucial villi that line the intestine, causing serious problems in the digestive tract. If a family member has celiac disease, about 1 in 10 other family members are likely to as well. You may not have had it and then something like severe stress, physical injury, infection, childbirth or surgery can “turn on" your celiac disease. Celiac disease, which affects about one out of 100 people. This disease prevents the proper absorption of food and nutrients, and causes a variety of gastrointestinal and extra-intestinal symptoms.

http://www.articlesbase.com/nutrition-articles/why-is-wheat-controversial-exploring-gluten-and-digestion-4156325.html

http://www.allvoices.com/s/event8074820/aHR0cDovL3d3dy50aGVjb21tZW50YXJ5Lm5ldC90aHlyb2lkLXN5bXB0b21zL2RldGFpbGVkLWluZm9ybWF0aW9uLW9uLWNlbGlhYy1kaXNlYXNlLmh0bWw= (only a few sentences here and there)http://americanceliac.org/about-us/press-office/

The symptoms of celiac disease are varied, can often be confused with other intestinal disorders and are not always gastrointestinal. Celiac disease affects each person differently. A person may have diarrhea and abdominal pain, while another person may be irritable or depressed. Irritability is one of the most common symptoms in children. Some people have no symptoms. The body's inability to absorb nutrients can also mean that young people with untreated celiac disease can not grow properly and may have weight loss and fatigue. In addition, people with celiac disease may be prone to developing other diseases such as thyroid disease, type 1 diabetes, and gastrointestinal cancers. Not all foods have gluten, wild rice, corn, quinoa, teff, soybeans and sunflower seeds don’t contain gluten. At this juncture is approximately controversy surrounding oats. Many processed foods contain gluten, since it really is used equally a meal additive by many food manufacturers. Celiac disease is often misdiagnosed equally prickly bowel syndrome. The usually predominant symptoms of Celiac disease include: Chronic diarrhea, the incapacity to deposit on weight, unexplained iron-deficiency anemia, anxiety and fatigue to primarily dub a little.

http://www.allvoices.com/s/event8074820/aHR0cDovL3d3dy50aGVjb21tZW50YXJ5Lm5ldC90aHlyb2lkLXN5bXB0b21zL2RldGFpbGVkLWluZm9ybWF0aW9uLW9uLWNlbGlhYy1kaXNlYXNlLmh0bWw=
http://pustakanilna.com/blog/exploring-the-profit-of-a-gluten-free-diet

Some nutritionists and doctors claim that most people do not digest grain well because we did not evolve eating grains. Wheat and wheat flour are relatively new to the human diet, and some experts assert that 30 percent of people of European descent carry the gene for gluten intolerance. Wheat and barley were domesticated only ~10,000 years ago; rice and corn 7,000 years ago; millets were 5,000-6,000 years ago; rye ~5,000 years ago in; and oats ~3,000 years ago in Europe. These would have been unavailable to most of mankind -until after their domestication- because of their limited geographic distribution. [Zohary 1969] Humans may have indeed eaten these foods for a long period of time (millennia’s) in the overall timeframe of human existence represents 0.4%. Our estimated amount of genetic change (0.005%), the genetic makeup of modern man has remained essentially unchanged from that of pre-agricultural man [Eaton et al. 1985].

http://www.allvoices.com/s/event8074820/aHR0cDovL3d3dy50aGVjb21tZW50YXJ5Lm5ldC90aHlyb2lkLXN5bXB0b21zL2RldGFpbGVkLWluZm9ybWF0aW9uLW9uLWNlbGlhYy1kaXNlYXNlLmh0bWw=
http://www.beyondveg.com/cordain-l/grains-leg/grains-legumes-1a.shtml

This is a fairly straight forward disease on first glace, but more complex when inspected closer. The response in the human body when you have CD is your body thinks this gluten is a toxin. The antibodies then attack the intestinal walls damaging your small intestine and making absorption of nutrients short of impossible. If a parent has it you better watch your step because you literally are in the line of sight of this disease. Don’t forget even if you think you may have CD you may be mistaking it for another digestive disease. This is not to say that you should ignore it, if left untreated it can lead to very serious health issues. We’ve been eating this gluten protein for awhile now but we’re still not sure if it’s the original strain, or if we should even be eating it at all. What we do know for sure is as a people we have consumed these types of food for thousands of years. Our genetic make up on the other hand perhaps isn’t as changing as fast as we believe it to be. This may be something we need to watch for in the future to see if all this talk about wheat and gluten has the oats to be real.