Living with the BEAST

Celiac Disease is an autoimmune disease, where gluten triggers the immune system, causing a range of symptoms and mistakenly attacks healthy tissue.

cartoon strip pop art style illustration of a woman eating a donut, but not able to eat gluten.
cartoon strip pop art style illustration of a woman eating a donut, but not able to eat gluten.

MEET THE BEAST:

Celiac Disease

Celiac disease is a chronic autoimmune disorder that primarily affects the small intestine. It is triggered by the ingestion of gluten, a protein found in wheat, barley, rye, and their derivatives. When individuals with celiac disease consume gluten, their immune system responds by attacking the lining of the small intestine, causing inflammation and damage to the intestinal villi. When these villi are damaged absorption of nutrients from food becomes impaired leading to a variety of health issues.

It's estimated that approximately 1% of the global population has celiac disease, but many cases go undiagnosed. Once it appears it is a life-long disease and it can affect people of all ages. There is no cure, just management by following a strict gluten free diet. This is the only way to keep the BEAST at bay.

Learn more about Celiac Disease.

A FRIEND OF THE BEAST:

Non-celiac gluten sensitivity

Non-celiac gluten sensitivity (NCGS) is a condition in which individuals experience symptoms similar to those of celiac disease after consuming gluten, despite not having the same autoimmune response and damage to the small intestine characteristic of celiac disease. New research into NCGS shows that people with the condition show an immune response distinct from celiac disease.

The exact cause of NCGS is not well understood, and there is ongoing research to determine its mechanisms. The primary treatment for NCGS is a gluten-free diet. The long-term implications and underlying mechanisms of NCGS are still being studied.

What is GLUTEN?

Gluten is a protein found in many grains, including wheat, barley, and rye. It's common in foods such as bread, pasta, pizza, and cereal, but is also added to many other foods e.g. as flour to thicken sauces. Below you can see gluten-containing grains and their derivatives:

brown whey wheat
brown whey wheat
WHEAT

(wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat, einkorn wheat) SOURCE

a close up of a bunch of dry grass - rye
a close up of a bunch of dry grass - rye
RYE

Broker

a close up of a wheat plant in a field - barley
a close up of a wheat plant in a field - barley
BARLEY

Architect

woman in gray dress standing on green grass field during daytime
woman in gray dress standing on green grass field during daytime
TRITICALE

Photographer

brown and white rice grains - malt
brown and white rice grains - malt
MALT

(Malt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar) SOURCE

a glass of beer - brewers yeast
a glass of beer - brewers yeast
BREWER's YEAST

(Malt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar) SOURCE

stack of ferns - wheat starch
stack of ferns - wheat starch
WHEAT STARCH

(Wheat Starch that has not been processed to remove the presence of gluten to below 20ppm and adhere to the FDA Labeling Law) SOURCE

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Always remember the advice shared on this blog is NOT MEDICAL ADVICE - it is insights from personal experience and it may not work for you. Always take your health seriously and consult a doctor for medical advice.