Coeliac Disease: Glutens Create Negative Immune System Response

Coeliac Disease is a digestive disorder provoked by consumption of products containing gluten proteins, like bread, pasta and cookies composed of wheat, barley or rye grains.

This auto-immune disease treats these gluten proteins as toxins, and the body’s immune system cross reacts with tissue in the small intestine, creating an inflammatory reaction. This reaction leads to a shortening of the villi of the intestinal wall, which absorb nutrients into the body.

This lack of absorption of essential nutrients into the body can cause vitamin deficiencies that can deprive your brain and other bodily organs of vital nourishment needed for growth and continued sustainability of your body’s operating systems.

This disease has led to a multitude of products being created that are “Gluten Free” and specific diets have been created as well, to satisfy the basic health needs of people with his disorder.

There is no known cure for celiac disease, although there are several studies of the disease being undertaken currently, with Nexpep Pty. LTD, having a treatment drug in phase 1 clinical trials as we speak. They have already discovered three different peptides that force human T cells in the immune system to treat these gluten proteins as toxins, and are currently looking to identify ways to counteract these peptides being viewed by the T cells as toxic.

90% of all people having celiac disease are asymptomatic, meaning they had no idea that they even have this disorder. They may only experience very subtle symptoms such as fatigue or anemia with relationship to the disorder, whereas severe cases of the disease shows symptoms of diarrhea, weight loss, and failure to gain weight in young children.

Strict adherence to a gluten-free diet is the only current method of treatment available for sufferers of celiac disease, and as little as 15mg of gluten consumed in one sitting can wreak havoc a person suffering from this disorder.

Article by Jim Donahue

3 Responses to "Coeliac Disease: Glutens Create Negative Immune System Response"

  1. Rebecca   December 24, 2012 at 8:57 am

    I was watching a doctor show with my husband. I had been pretty darn sick since I was a little kid. So when he heard all the symptoms he sent me to the net to get the symptoms to see is I thought that was what was wrong with me. Low and be hold I had every symptom so to test it further I cold turkeyed my favorite foods donuts a good whole wheat bread and my famous home made cinnamon rolls. I have been virtually free of symptoms save I get a hold of something that says modified food starch. Then I have a set back How can we get people checked out sooner I am just now 50 and have been off gluten for a year now.

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  2. Jeffrey Dach   December 24, 2012 at 5:18 am

    Modern wheat was genetically modified in the 1970’s by Norman Borlaug, a plant geneticist who won the Nobel Prize and Congressional Gold Medal for developing a high yield dwarf wheat which was a blessing because it saved two or three billion people from dying of starvation. The “curse” is the magnified adverse health effects. Changes to the gliadin protein in the new wheat have quadrupled the incidence of celiac disease and auto-immune disease. Opiate activity of semi-digested peptide fragments from the gliadin protein stimulate the appetite causing increased caloric intake and obesity. Amylopectin component causes hyperglycemia and insulin resistance diabetes, now reaching epidemic proportions in our population. For genetically susceptible people with celiac or autoimmune disease, eliminating wheat from the diet is curative. Your mainstream rheumatologist, gasteroenterologist or endocrinologist will deny or reject this connection, even though it is now published in mainstream medical journals.

    jeffrey dach md

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