Known Mistakes About Celiac Disease

With the increase of celiac disease, a lot of information pollution has started to occur on the Internet or around us. As a result, people and celiac patients have become misinformed. In order to prevent this, we wanted to prepare an article about the known mistakes about celiac disease.

What Are the Known Mistakes About Celiac Disease?

For someone who suffers from irritable bowel syndrome (IBS) or is sensitive and sensitive to gluten ingredients (a protein found in wheat, rye and barley), starting to eat irregularly can cause many problems. Some of the symptoms of intestinal syndrome include abdominal cramps, irregular bowel habits, and a change in the shape of Decant, which can range from loose and watery to hard and dry.

Like a huge number of so-called diets out there, there are a lot of misconceptions about celiac disease, gluten intolerance and wheat allergies. Here are the known mistakes about celiac disease:

Celiac disease, gluten sensitivity and wheat allergy are the same things: Although all 3 conditions include an intolerance of wheat proteins, they are different conditions. Celiac disease is an autoimmune disease in which gluten intake damages the intestinal lining and generates an immune response that can cause inflammatory reactions in many parts of the body. It is usually genetically inherited and has more than 200 symptoms, ranging from anemia, growth retardation and infertility, even to the development of other disorders such as multiple sclerosis and epilepsy.

Gluten sensitivity, on the other hand, is a digestive disorder in which a person reacts negatively to gluten, usually with digestive system symptoms such as diarrhea, bloating, or gas. Most people who have it experience mild symptoms and discomfort. However, in some, this reaction can lead to impaired absorption of important nutrients such as vitamin B12, which may explain the fatigue reported by these patients. This condition is currently labeled as non-celiac gluten sensitivity or non-celiac gluten sensitivity. Non-celiac gluten sensitivity can be more difficult to diagnose than celiac disease, as changes in blood tests and intestinal biopsies are more vague and difficult to detect. Therefore, it requires more detailed and careful tests, often with highly sensitive tests.

Since many patients who seem to have gluten symptoms may actually have wheat intolerance or other forms of food intolerance, it is important to make a definitive diagnosis about non-celiac gluten sensitivity. It is important to understand that the term wheat or other food intolerance means that a person develops certain symptoms that are suspected to be triggered by that food.

Even if I have gluten sensitivity gluten-based foods to cut a healthier option: if you did not show any symptom, if you don't have a family history, and more importantly, a formal diagnosis of gluten sensitivity if you have a gluten-free diet may not be always a healthy option.

Should I start my child on a gluten-free diet from a young age: A common question from parents is: "Should I start my child on a gluten-free diet from a young age, as symptoms of gluten sensitivity may develop in children?"

When you restrict your child's diet, he may lack important nutrients such as vitamin B, antioxidants and iron. On top of that, you are also depriving them of the calories necessary for your child's growth and development. Therefore, do not self-diagnose, because you can cause them to suffer from nutrient deficiency and make it difficult for them to find food that they can eat when they grow up, among other health problems.

However, it may be necessary to continue the gluten-free diet for children who may be genetically predisposed or who may show signs of reacting to gluten. It is important to consult a pediatrician who has expertise and interest in gluten sensitivity. In children who really react against gluten, this can contribute to impaired growth.

Another topic about the well-known mistakes about celiac disease is; “If I am sensitive to gluten, I have to refuse all wheat products.” This is completely wrong. All cereals (except rice) contain protein, which is theoretically gluten, but most people with celiac disease and gluten allergies react only to gluten, which is found in wheat, barley and rye. Foods such as oats contain low levels of gluten, if any. However, there are high sugar levels in the content of oats, which cause bloating, gas and sometimes diarrhea.

Most people with celiac disease can tolerate gluten-free oats. But if oats are produced in the same place as wheat, barley and rye, problems may arise, since oats can be contaminated by these cereals. The safest cereals for celiac patients are rice and buckwheat.

As we mentioned in our previous articles, people with non-celiac gluten sensitivity or wheat intolerance may benefit from staying away from wheat for a while. Later, when they lose their symptoms, it is possible to try giving small amounts again ideally this should be done under the supervision of a trained dietitian or doctor.