Gluten intolerance is a genetically borne condition estimated to afflict around 40% of Americans. Celiac disease on the other hand, is approximated to plague at least 1% of the total American population. However, the fact that most physicians do not fully comprehend the symptoms of the disease implies that its prevalence may be significantly underestimated. Celiac disease is closely linked to gluten intolerance in that, individuals exposed to the latter end up developing the disease. Products like barley, wheat and rye have been identified to contain gluten as a composite protein which the human digestive system fails to break down fully hence persists to excretion.
The unprocessed gluten proteins, in sensitive people, conflict with the immune system hence resulting in a sort of allergic reaction. Susceptible individuals (of all ages) may therefore start to show signs of celiac disease as the exposure is continued.
Most Western diet recipes constitute gluten-rich grains. Wheat, barley and rye can be used to make bread hence the grains are rarely absent in bread products. Other foods that may contain significant portions of gluten include bagels, muffins, cookies, pizza, cakes and pasta. The complex has also been said to exist in certain shampoos, vitamin pills, household cleansers, toothpaste, and prescription drugs. More so, the fact that articles are also churned from wheat-based binders, show how gluten is all-pervading.
The body’s reaction to gluten complexes is only heightened with continued exposure. This immune reaction can have adverse effects on the individual’s intestinal walls as it damages the lining on the small intestine which marks the beginning of the classic symptoms. The signs, which include constipation with chances of diarrhea, abdominal pains and bloating, result from the damage of the walls and typically leave the affected individual feeling uncomfortable. In worse cases, the pains may progress and lead to other serious health problems like malnutrition.
More importantly, schizophrenia, autism and attention deficit hyperactivity disorder may also result from gluten intolerance. These neuropsychiatric conditions have been linked not only to gluten intolerance but also to celiac disease. Similarly, systemic lupus, psoriatic arthritis and rheumatoid arthritis may arise from the corruption of the body by the protein complex. Celiac disease and gluten intolerance has also been determined to instigate endocrine conditions like hyper/hypo hypothyroidism, Addison’s disease and diabetes. The body’s intolerance to gluten can as well result in miscarriages and overall infertility in affected women.
It is worth noting also that celiac disease or gluten intolerance can result in more complicated diseases. It is thus important for people to take the intolerance with high regard to avoid more harm. Such knowledge is crucial for the patients and that is the point of having well informed physicians to foster awareness and facilitate prompt assistance.
Our family chiropractors and naturopath are well trained and informed on nutrition to point out the underlying roots of various health problems. Chiropractic and naturopathic treatment also effectively works towards restoration of effective immune functions. Chiropractors and naturopaths are therefore the best people to consult with for a comprehensive and multidisciplinary approach to treatment of the respective conditions.