Suffering from Celiac Disease? Go Gluten-Free!

DoctorsThe function of the immune system is to keep the body safe from foreign organisms. But, it’s possible for the body to attack itself.

When your immune system is hyperactive, there is a chance for it to develop and produce antibodies that, instead of attacking infections, attacks the body’s own tissues. You may refer to these as autoimmune diseases. But, when there is too little activity, it reduces the body’s infection-fighting capabilities; thus, making it vulnerable to whatever bacteria or virus attacks it.

Celiac Disease is an autoimmune disease that attacks the body’s small intestines. RedRiver Health and Wellness Center provides more information about this condition and shares a list of which foods to eat and avoid.

Celiac Disease: An Overview

Also referred to as gluten-sensitive enteropathy or celiac sprue, this autoimmune disorder affects both children and adults. The disease is characterized by the damage it does to the lining of the small intestine when people who suffer from this condition eat grain byproducts.

The immune system forms antibodies that go against the gluten and inflames the hairlike structures (villi) on the lining of the small intestine, interfering with the body’s ability to absorb certain nutrients, such as iron, folate, fat, and calcium.

Risk Factors

You can be born with this condition. It can be present once you start eating or there can be external factors that may trigger it. Some of the Human Leukocyte Antigen genes directly linked to the condition are HLA-DQA1 and HLA-DQB1.

There are also conditions associated with the disease, such as Addison’s Syndrome, thyroid disease, lupus, type 1 diabetes, and rheumatoid arthritis.

What to and What Not to Eat

If you have Celiac Disease, it’s best to avoid food such as barley, oats, rye, couscous, and those that contain wheat starch, Kamut, spelt, and gliadin, to name a few.

Go on a gluten-free diet. Some of your options include corn, fruits, vegetables, chicken, fish, dairy products, potatoes, nuts, legumes, quinoa, rice, and cassava.

Going gluten-free may prove to be a challenge for others. If you found out that you had celiac disease as an adult, it would be more challenging. But, gradually incorporating it into your diet will eventually turn it into a habit.