03 Jul, 2009
Although if there are no obvious symptoms, celiac disease can cause dangerous vitamin and nutritional deficiencies
In: Health
Gluten Allergy, Celiac disease, or gluten-sensitive enteropathy, is an auto-immune disease of the intestines, which is initiated by gluten, a protein found in diverse cereal grains. Consequently, any person with celiac disease must keep to a gluten-free diet.
Where is Gluten Found?
The major resource of gluten in the diet include wheat, rye, and barley. Oats may be tolerated in very small quantities by some patients with celiac disease, although those with severe disease in general don’t.
Dairy foods may not be tolerated when persons with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is due to the lactose sugar in the dairy foods, rather than the proteins, which can cause milk allergy.
What Common Foods are Gluten-Free?
Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. See below for more information regarding a gluten-free diet.
Why Follow a Gluten Free Diet?