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COELIAC DISORDERS: BEING ALLERGIC TO GRAINS
Allergy illness, in the main, comes about through contact, inhalation or ingestion. Substances harmful to the individual enter the body by these means and overwhelm the immune system causing toxic overload and resulting in various symptoms ranging from mild to severe.
Of the three, ingestion — the eating process — is probably the most suspect due to the great number of different foods and substances contained in the modern diet. Most people have some degree of food intolerance with which their body can cope. Others however, can have severe and constant food allergy problems which keep them chronically ill without apparent cause.
Anti-Allergic/AsthmaIn the case of coeliac disease, a genetic deficiency, in the cellular make-up of the small intestine, can result in partial or total intolerance to gluten. This is a substance found in wheat and rye and, to a lesser extent, in barley and oats. As a result of this intolerance, the mucosa, or mucous membrane, lining the small intestine, loses its villi. These are microscopic, finger-like projections whose job it is to extract nutrients from food and pass them through tin intestinal wall into the bloodstream. Once in the bloodstream, the nutrients feed the body and maintain good health. However, if the villi are damaged, the body can no longer receive its proper supply of nutrients, (eg. vitamins, minerals and amino acids). A process of undernourishment is then set in motion, leading to malnutrition and chronic ill health. This process may take many years. During the course of the illness the body becomes increasingly intolerant to a range of foodstuffs, resulting in multiple allergy illness which increases symptoms and worsens the coelic condition. Lack of Villi severely reduces the absorption of nutrients — particularly causing deficiencies in Vitamines A, B Group, D, E, K, Protein, Folic Acid, Iron, Calcium and Vitamin B12.
Whilst ‘coeliac’, in its strictest medical sense may refer to gluten intolerance only, in more general terms it means, simply, ‘of or in the abdominal cavity’. It is significant, therefore, that the term is given the wider usage in this chapter, because, whereas full-blown gluten intolerance is comparatively rare, there are varying degrees of gluten and/or grain sensitivities, that are comparatively common.
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This entry was posted on Tuesday, November 3rd, 2009 at 11:33 am and is filed under Anti-Allergic/Asthma. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.