It’s not just for celiac disease sufferers. But is it right for you? Gluten-free diets remain one of the most popular in the world of trendy diets.
This eating style is critical for celiac disease patients, who cannot tolerate even trace levels of the protein gluten, which is present in grains such as wheat, rye, and barley. Many people who do not have celiac disease, however, eat a gluten-free diet.
Gluten’s effect on the immune system
Gluten causes an immune system response that destroys the lining of the small intestine in persons with celiac disease, resulting in diarrhea and nutritional difficulties.
Celiac disease is a disorder in which the immune system attacks the lining of the small intestine. Traditionally, celiac disease is diagnosed with a biopsy that reveals this damage. However, many patients can now be diagnosed via a blood test.
Gluten causes intestinal damage, which results in gastrointestinal symptoms such as gas, bloating, and irregular bowel movements. However, it can also cause headaches, difficulty concentrating, exhaustion, weight loss, and starvation (due to an inability to absorb vitamins and minerals).
From June 8-10, 2022, a Harvard Medical School course called Advancements for Improving Health Outcomes Quality and Safety in Clinical Operations will be held in a live virtual format. This Continuing Education course will focus on identifying gaps and developing successful, durable, and scalable solutions that lead to better outcomes. This course will provide you with a roadmap for reviewing your institution’s present program and identifying methods to develop strategically and tactically to impact outcomes. The COVID-19 lessons will be addressed, especially the need to actively push our institutional approach to equity.
For a long time, it was thought that celiac disease was the only disorder that could be provoked by gluten. However, many people suffer from a condition known as nonceliac gluten sensitivity. It generates comparable symptoms, but no intestinal damage occurs. It is unknown why this occurs. It’s possible that gluten and similar proteins in wheat are altering the microbiome of some people, causing digestive and other symptoms.