Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos
When someone with celiac sprue consumes gluten, their immune system responds by attacking the small intestine, mistaking gluten proteins as harmful. This reaction leads to the destruction of the villi...
The roles of a gluten disease specialist is to educate patients about the importance of a strict gluten-free diet. They help patients understand which foods and ingredients to avoid, offer guidance on...
During Celiac Disease Treatment, patients may also need nutritional supplements to address deficiencies caused by poor absorption in the damaged small intestine. Vitamins such as B12, D, iro...
The reasons for gluten intolerance are not fully understood, but it’s believed to be related to how the body processes gluten. Some people’s digestive systems may struggle to break down gl...
Celiac disease is a chronic autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. The main treatment for this condition is a strict, lifelong gluten-free diet. Glut...
The exact cause of celiac sprue is not fully understood, but it is believed to be a combination of genetic and environmental factors. Individuals with a family history of celiac disease are more likel...
A gluten disease specialist, often referred to as a gastroenterologist, plays a crucial role in diagnosing and managing conditions related to gluten sensitivity, particularly celiac disease. These spe...
The first and most crucial step in managing celiac disease is to cut out gluten completely. While you can’t change how your body reacts to gluten, you can stop it from triggering those reactions...
If you’re new to managing a gluten allergy or have been struggling with your current treatment, don’t hesitate to seek out a gluten allergy specialist. They bring a wealth of knowledge and...
Wheat proteins can trigger an overreaction from your immune system, leading to allergic responses. There are four primary types of wheat proteins that may be involved in these reactions: albumin, glia...