Celiac is an autoimmune disease cause by a permanent sensitivity to gluten found in wheat, rye, barley in people with a genetic predisposition to the disease. There is both a genetic part and an environmental trigger necessary for celiac.
Stomach and intestinal presentations of celiac include belly pain, not wanting to eat, constipation, diarrhea, poor weight gain, weight loss and vomiting.
Other ways in which celiac may present include: anemia from lack of iron, mouth sores, swollen tender joints, behavioral problems, teeth enamel problems, depression, skin rashes, headaches, poor muscle tone, poor bone density, delay in puberty,
Celiac is associated with autoimmune liver disease, diabetes, down syndrome, Immunoglobulin A deficiency, inflamed thyroid, and turner syndrome.
For routine blood testing a tissue transglutaminase IgA level and total serum IgA level is recommended
For those who have low levels of IgA, additional tissue transglutaminase IgG should be ordered
A gluten free diet consists of eliminating foods that contain gluten and also includes avoiding barley or malt extract, bran, bulgar, coucous, durum, farina, graham flour, kamut, matzo flour or meal, orzo, panko, rye, semolina, spelt, triticale, wheat, wheat bran, wheat germ, wheat starch.
Potentially hidden sources of gluten may be found in ales, beers and lagers, breading, brown rice syrup, coating mix, communion wafers, croutons, candy, luncheon meats, broth, pasta, sauces, soup base, stuffing, self- basting poultry, imitation bacon or seafood, soy sauce, marinades, supplements, prescription medicines, over the counter medicines, vitamins and mineral supplements, lipstick, gloss and balms. Consult with the manufacturer to get all the ingredients
Gluten free grains and starches include amaranth, arrowroot, buckwheat, corn, flax, nuts, beans and seed flour, millet, potato starch, potato flour, quinoa, rice, rice bran, sago, soy, tapoica