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Celiac & Gluten Intolerance

Updated: Dec 30, 2021

​Celiac, an autoimmune disorder has been around since the days of

Ancient Greece! How has it managed to stay around so long, stressing

so many people? The answer lies with the genes. Genetically susceptible

people have a reaction to wheat proteins.

The gluten protein GLIADIN found in wheat (and in grains such as barley, rye, etc) is the culprit.This is how it works. Gliadin is modified by an enzyme called transglutaminase. The immune system goes on the defensive, setting up inflammatory reaction in the small bowel tissue.

This chronic inflammation damages the lining of the small intestine. Nutrients, minerals, and vitamins such as A, B, D, and E. are then difficult to absorb.

Celiac susceptible persons may be diagnosed with chronic fatigue, irritable bowel syndrome.  Symptoms may include diarrhea, weight loss, stunted growth & delay of puberty in children, bacterial overgrowth. Lactose intolerance may develop.  A gluten-free diet is an effective treatment as the intestine is allowed to heal. Celiac patients are resigned to life-long avoidance of gluten.

There are some alternative techniques which have shown impressive results in correcting inflammatory responses. NAET (Dr. Nambudripad’s Allergy Elimination Technique)

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