Lab Diagnosis

  Celiac disease is an autoimmune disorder characterized by permanent adverse reactions to the gluten and or gliadin proteins found in wheat, rye, barley, bulgar, cereal binding agents, couscous, durum semolina, einkorn, emmer, farro, wheat flour, graham flour, kamut, malt, matzoh meal, oats, orzo, spelt, triticale, wheat bran, germ, starch and cracked wheat. It is commonly hidden in various food ingredients as a binding agent and often goes undetected to the average consumer under its many different names. It can also be found in many condiments such as sauces, and gravies, and foods with gluten-containing fillers and preservatives. The typical Western diet is high in gluten containing foods.

This autoimmune mediated reaction to gluten leads to intestinal damage causing significant inflammation, atrophy (shrinkage) of the intestinal villi and mucosal lining of the small intestine where nutrients are meant to be absorbed. This in turn leads to severe gastric symptoms and a subsequent malabsorption syndrome causing subsequent nutrient deficiencies and further disease processes.

The extent of nutrient malabsorption should not be underestimated. It can lead to the following deficiencies of: iron, folate, calcium, fat-soluble vitamins (A, D, E, and K), carbohydrates, and fats. This malabsorption can lead to multi-systemic conditions and compound other health burdens. 

Celiac disease affects approximately 1% of the US population, and it is estimated that upto 70% of the population suffers from some form of gluten-sensitive enteropathy that falls outside the normal parameters of a celiac diagnosis. This means that a high percentage of the general population is walking around with clinically undiagnosed gluten enteropathies~sensitivities due to the generalities of the symptoms and cross similarities with many other conditions. The difference is a gluten auto-immune reaction in celiac disease vs. a gluten intolerance in gluten enteropathies. (For more information on the difference between allergy vs. sensitivity or intolerance, please visit the food allergy page.)

These days, we find wheat in many commercial foods. It is such a highly genetically modified grain, and the actual wheat plants mass produced in this day and age are structurally and chemically different to the way wheat was once actually cultivated. This translates to further body reactions to a protein which the body no longer recognizes and mounts a reaction against.

The complications associated with eating gluten containing products is further compounded by the similar structural recognition of other proteins in many grains. Corn for example is highly structurally similar to wheat and a wheat reaction can translate over to other grains, further complicating the process of healing and finding the proper foods to eat.

The treatment for celiac and gluten enteropathies involves early identification and diagnosis, correcting nutritional deficiencies and healing of the gut barrier in the small intestines and establishing dietary guidelines to support healthy nutrition. 

 Recognizing celiac disease (auto-immune reaction) vs. gluten sensitivity~intolerance can be difficult as the clinical presentations can vary and often times, the constellation of symptoms often get lost in the generalities of the symptoms.

Gluten reactions can happen in both children and adults. 

Children may experience a variety of complaints ranging from:

Abdominal bloating and pain

Apathy & pale complexion

Anorexia

Chronic diarrhea/ constipation

Vomiting

Stools are soft, bulky, clay-colored (pale), and foul smelling

Weight loss

Failure to thrive

Delayed growth

Damage to tooth enamel

Neurological Disorders and hyperactivity