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Is A Low-gluten Diet Linked To Higher Heart Attack Risk?

Gluten-free diets may increase the risk of heart disease, according to a new study. There has been increasing interest in the possible health benefits of avoiding gluten among people who do not have celiac disease, though the long term evidence about its effects in this group is currently limited. Despite this, the gluten-free food market […]

Celiac Disease Can Be Triggered By Mild Viral Infection Years Later

Infection with reovirus, an outwardly harmless virus, may play a role triggering the immune system response to gluten which leads to celiac disease, suggests research from the University of Chicago and the University of Pittsburgh School of Medicine. The finding provides further evidence pointing to viruses in the development of autoimmune disorders such as celiac […]

Gluten-free Diet May Increase Exposure To Mercury And Arsenic

Individuals who consume a gluten-free diet could be at risk for higher exposure to the toxic metals arsenic and mercury, which can lead to cardiovascular disease, cancer and neurological effects, according to a report from University of Illinois at Chicago scientists. Gluten-free diets are growing in popularity in the U.S., even though less than 1 […]

Wheat Sensitivity: Biological Explanation Found By Researchers

A new study could clarify why people who do not have celiac disease or wheat allergy still experience a variety of gastrointestinal and extra-intestinal symptoms after ingesting wheat and related cereals. Findings from the study, which was led by researchers from Columbia University Medical Center (CUMC), suggest that these individuals have a weakened intestinal barrier, […]

What Foods Contain Gluten?

You might wonder, why on Earth should I care what foods contain gluten? It is a valid question. First off, here’s a nice detailed, scientific explanation. It’s part of the proteins gliadin and glutenin, which are components of the endosperms of grains like wheat, rye, and barley. Nice, huh? Put simply, gluten is one of the chief ingredients of flour, and all flour-based products.

Now, if you happen to be one of the one in one hundred and thirty-three people who have an allergy to gluten, you have to avoid a great many foods; far more than you might imagine.

They suffer from a disorder known as Celiac Disease, which means their body rejects gluten. Eating it can lead to something as simple as gas, bloating, and diarrhoea and fatigue, or what is known as anaphylactic shock. If not treated promptly, it can prove fatal!

So, that brings up the key point, what foods are we talking about?

Foods to Avoid