Home cure and diet celiac disease
Celiac disease is a common disease that affects about one in every five people in the UK. Reported cases show that celiac disease is two to three times more common in women than in men. It can affect people of all ages. Although a better diagnosis in recent years may partly increase awareness of the disease, the prevalence of the celiac disease has also increased dramatically.
Once diagnosed with celiac disease, a set of emotional reactions develop in a person who is completely normal. For some, the diagnosis is very promising and removes one’s concern about the possibility of more serious diseases. But for others, it is accompanied by shock, despair, sadness.
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Although celiac disease cannot be cured, it can be controlled with a diet. In fact, there is no cure for celiac disease, but switching to a gluten-free diet will help control the symptoms and prevent long-term consequences. Even if the symptoms are mild, a diet change is recommended, as continued gluten intake can lead to serious side effects. But a gluten-free diet needs to be healthy and balanced. The rise of a wide range of gluten-free foods in recent years has led people to consume healthy, different gluten-free diets.
About 5 percent of people with celiac disease may have a positive response to a gluten-free diet. Lack of proper treatment is often due to contamination with gluten. Therefore it is important to consult a nutritionist.
In rare cases, intestinal damage due to celiac disease persists, and despite a gluten-free diet, it can cause significant weakness. This case is known as treatment-resistant celiac disease. If the symptoms and signs of the disease persist despite following a gluten-free diet for 6 months to a year, your doctor will make more recommendations and look for other possible causes.
Affected people may have conditions such as bacterial overgrowth, microscopic colitis, poor pancreatic function, irritable bowel syndrome, or lactose and fructose intolerance. In some cases, your doctor may recommend steroids to reduce bowel inflammation or immunosuppressive drugs. All patients with celiac disease should be followed up to evaluate their response to treatment. A strict, gluten-free diet is the only way to control the celiac disease. In addition to wheat, barley, oatmeal and rye, soft flours, whole wheat flour, semolina, Arabic oatmeal, durum wheat, and wheat or split wheat are gluten-free foods.
The physician will often refer the patient to a nutritionist to assist in a healthy gluten-free diet. When gluten is removed from the diet, inflammation in the small intestine begins to decline, and usually within a few weeks or days, one feels comfortable. Complete healing and growth of fine villi may take several months to several years. Recovery in the small intestine is better in children than in adults. If you accidentally ingest a product containing gluten, you may experience symptoms such as abdominal pain and diarrhea.
Some people have no symptoms or symptoms after eating gluten, but that does not mean that they are not harmful. Even a small amount of gluten in the diet can hurt a person and cause symptoms. Gluten can be secretly found in a variety of foods, medicines, and non-food products. Food preservatives and stabilizers, for example, prescription and over-the-counter medications, vitamin and mineral supplements, herbal supplements, cosmetics and lipsticks, toothpaste and mouthwash are such that they should be used with caution.
People with celiac disease need medical follow-up to know the results of a gluten-free diet. The gastroenterologist presents an annual survey during which the patient’s height and weight are measured and symptoms of the disease are reviewed. They will also ask about the patient’s diet and assess whether the patient needs further assistance or nutrition counseling. Blood tests are needed to check.
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The results of these tests, which are mainly designed as a method for the diagnosis of celiac disease, usually go away after a gluten-free diet of 5-6 months. If the test results are positive, the doctor will try to detect the cause. The most common cause is gluten intake. However, these tests are not complete, and even if the results are negative, the person may still be exposed to significant amounts of gluten and continue to have symptoms and damage to their intestines. If symptoms persist or recur, a follow-up biopsy endoscopy may be needed. A small bowel biopsy should also be performed every 2 to 6 months after diagnosis to confirm the improvement of intestinal villous loss. Adults usually require further follow-up testing, although children may also use it.
Gluten is a protein is not essential for the human diet and can be replaced by other foods. Many gluten-free alternatives are widely available in supermarkets and health food stores. Many staple foods such as meat, vegetables, cheese, potatoes, and rice are naturally gluten-free, so one can include them in their diet. The list of authorized and unauthorized foods will be presented below.
Gluten-free foods (unhealthy to eat)
If you have celiac disease, do not eat the following foods unless they are labeled gluten-free:
• Biscuits or crackers;
• Cakes and pastries;
• Sauce 2
Barley does not contain gluten, but many people with celiac disease refrain from eating it because they can be contaminated with other gluten-containing grains. There is also evidence that very few people may be susceptible to gluten-free and contaminated products. Barley is made of a protein called pavonine, which is suitable for most people with celiac disease but can cause symptoms in a few cases.
You should always check the label of purchased foods. Gluten may also be found in some non-food products such as cosmetics, postage stamps and a variety of medicines.
Gluten-free foods (healthy to eat)
If you have celiac disease, you can eat the following gluten-free foods:
• Most dairy products such as cheese, butter, and milk;
• Fruits and vegetables;
• Meat and fish;
• Gluten-free flour, including rice, corn, soybeans;
Fortunately, breast milk lacks gluten and is not a problem for the baby. Therefore, adding gluten to your baby’s diet before six months of age should be avoided. Gluten should be given slowly to the baby if the mother or other family members develop celiac disease.
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