Celiac Disease is a rare disorder that causes mal-absorption of nutrients due to a sensitivity or intolerance to gluten a cereal protein found mainly in wheat, rye and barley. Corn and rice are gluten free. Celiac disease becomes apparent in children within six months of being weaned from the breast and with the incorporation of foods containing gluten. Less severe cases may not be discovered until adulthood. Typically diarrhea accompanies vomiting and painfully bloated abdomen one to two hours after a meal, with large, smelly, shiny stools. When these symptoms are absent, the signs of malnutrition become apparent. These are anemia, weight loss, infertility and in children a failure to grow and thrive. A rash recurring canker sores, bone pains and mood swings.
Sensitivity to gluten in celiac disease is hereditary. Gluten damages the intestinal mucous membranes which give rise to painful diarrhea and poor absorption of nutrients. Maintaining strict, gluten free diet usually eliminates all symptoms and restores the affected person to health. Some adults are able to reintroduce small quantities of gluten in their diet, while others suffer relapses from the minutest amounts. Since other intestinal disorders have very similar symptoms, a professional diagnosis is recommended.
Eliminate gluten, contained in wheat, rye and barley from the diet. Although oats contain gluten they do not cause diarrhea associated with gluten intolerance. Avoid hidden sources of gluten in commercially prepared foods such as soy sauce, modified food starch, ice-cream, soup or alcoholic beverages. Abstain from milk and milk products until healthy intestinal function is restored. Since completely digested gliadin (the component of gluten which activates celiac disease) does not trigger the disease, a deficiency of enzymes active in digestion may be a causal factor. Eat plenty of raw fruits and vegetables which are rich in digestive enzymes. Use unrefined, cold pressed flax seed oil to provide omega 3 essential fatty acids, which are needed to maintain many metabolic functions. Gluten is found to varying degrees in most alcoholic products. If one is sensitive or allergic to grains, then one would also be sensitive and allergic to any foods or beverages that contained these same food substances. Doctors specializing in the treatment of allergic disorders have noticed that many patients found to be allergic to common foods like wheat, also craved or were addicted to the same foods.
There is an increased need for nutrients because food is poorly absorbed as a result of the intestinal inflammation. In addition to the necessary change in diet, supplementation helps to quickly rectify the malnourishment.
Digestive enzymes, which digest gluten, should be supplemented to improve overall absorption and assimilation of nutrients. In addition a good multivitamin, mineral should be added for support. A lack of vitamin B6 is partly responsive for symptoms of celiac disease. Pyridoxal 5 phosphate should be supplemented. Digestive problems are often associated with absorption difficulties. P-5-P is the active form so no conversion is required to make vitamin B6. A B complex vitamin should be added. In addition the essential fatty acids and the fat soluble vitamins A, D, E and K are often lacking because the absorption of fats is particularly poor with this condition. While vitamins A, D and E are found in multivitamin supplements, Vitamin K can be supplemented through green foods, especially alfalfa. Green food supplements contain many essential nutrients, including trace minerals. Evening primrose oil is a good source of the omega 6 fatty acids. Vitamin C with bioflavonoids should be taken additionally to improve resistance to disease. Silica soothes inflammations in the gastrointestinal tract. It is available in both capsules and gel form.
Take 4 drops of agrimony tincture in water three times a day.
Sufficient silica in the intestines will reduce inflammation, and strengthen and rebuild connective tissue. Take 3 cups of silica rich horsetail tea or 15 drops of tincture in liquid three times a day.
A combination of burdock, slippery elm tea helps different types of inflammations in the gastrointestinal tract.
Use dandelion, saffron and yellow dock herbal teas to that purify and nourish the blood.
Celiac Symptoms in children:
Fatty stools that are soft, bright and frothy
In extremely rare cases heart or arthritic problems
The intolerance is based on 2 substances. Gluten and Phytic acid.
Diet: lecithin and olive oil with no saturated fats. When grains begin to germinate gluten and phytic acid become inactive
Eat with joy on Gluten free diet. Anne O’Dowd, Fogarty
Besides being a common allergen, wheat is high in phytates, which binds with calcium, magnesium and zinc, inhibiting the absorption of these minerals from the intestine. If a child is over-consuming wheat products or sensitive to wheat, it’s likely that he is low in zinc.
One of the major functions of zinc is to regulate appetite control. When children are low in zinc, they often have a reduced sense of taste and smell and therefore are unlikely to be enticed by the aromas of food. This can be an appetite suppressor