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Tuesday, October 14, 2014

Celiac Disease and Gluten Intolerance

<<Gluten is a protein in grains like wheat, rye and barley that contains gliadin peptides. In people with celiac disease, these can trigger an autoimmune reaction that damages the villi, tiny projections lining the small intestine that absorb nutrients from food into the body. Like Daniel, people with celiac disease must avoid wheat, rye or barley, or any of the thousands of products or ingredients made from these grains. Some must also abstain from oats.
The disease runs in families: Some of Daniel's first and second cousins have it, and Daniel's younger sister is now being tested for it.

First-degree relatives of someone with celiac disease should also be tested for it, even if they have no symptoms. If another person in the immediate family has the disease, second-degree relatives should be tested, Dr. Joseph A. Murray, a gastroenterologist at the Mayo Clinic, said in an interview.

"Celiac disease is now five times more common than it was 50 years ago, and that's not just the result of better diagnoses," said Dr. Murray, who is also editor of "Mayo Clinic Going Gluten Free," to be published in November. "We looked at old stored blood samples, and that showed a real increase in incidence.">>

A great new book...
Additional articles on gluten intolerance...

Great gluten free recipes:

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