Many people tolerate no gluten and are restricted in everyday life. You know what’s up with gluten celiac disease is and what you can do about it. Gluten celiac disease, also known as gluten intolerance, is a genetic disease, affecting an average of 133 Europeans. Symptoms of gluten celiac disease range from the classic”manifestations such as diarrhea, weight loss and malnutrition, to latent symptoms such as nutrient deficiency. The disease mostly affects the North European type, but also blacks, Asians and Latin Americans suffer from celiac disease gluten. What happens when gluten celiac disease in the body? Who has the disease, get the villi of the small intestine problems in the small intestine flat. Small intestine villi are smallest surveys in the small intestine, which filter out the nutrients absorbed by the food, and forward.

The villi flat therefore, because specific, occurring amino acids attack them only in cereals (wheat, rye, barley, etc.), which nutrients only bad or didn’t will be recovered. People without gluten celiac disease easily tolerated these amino acids. Oat flakes were in the past also as regarded negatively with gluten intolerance, but before recently conducted studies show the opposite. Still concerned at this food should be careful, because more studies are currently being conducted. The diagnosis of celiac disease gluten due to the wide variety of the disease can be relatively difficult diagnose it themselves.

Some feel permanent fatigue and chronic diarrhea, the other a bloated belly and steady weight loss. To be completely sure whether it is gluten intolerant or not, a gluten test is strongly recommended. Because untreated gluten Zoliakiie may increase the risk of bowel cancer by 40-100%! It is therefore of great importance, as early as possible to diagnose the disease and to treat. What to do with gluten celiac disease? Who suffers from celiac disease gluten, usually has diarrhea, flatulence, Intestinal pain and itching to fight. To reduce the complaints, diet on gluten-free food should be converted. These foods contain no gluten and can be consumed without concern for example (among others): buckwheat is the production of certain types of pasta used to beans, peas, lenses are ground all gluten-free millet a gluten-free cereal, which in many ways can be used potatoes as a whole, or used as a flour can chestnuts as well as almonds and used as a flour substitute flax seed are gluten-free food, the whole or ground other foods can be added to ground as a flour substitute in baked goods polenta, corn / maize porridge is derived from almonds cooked corn flour made quinoa called also Inca grain or quinoa, rice used for baking and Musli actually any kind of rice is gluten-free and can be eaten soy as soy flour versatile Glutenintolerante people must in detail with the topic Gluten celiac disease and its symptoms deal and have consistently only even gluten-free food. Just so you can check the gluten intolerance and gluten-free, experience improved health, track the return of energy and again have fun eating.