Cures For Celiac Disease You Can Simply Follow

Celiac disease is a disease of the small intestine characterized by abnormalities in the intestinal lining due to a permanent intolerance to gluten. Removal of gluten from the diet leads to full remission of the disease.  The word “celiac” comes from a Greek word which means “suffering in the bowels.” It’s becoming increasingly common and people need to find cures for celiac disease on their own before the ailments begin appearing.

What is Gluten?

Gluten is the germ protein of wheat, rye, barley, and oats, and perhaps buckwheat. Gliaden is believed to be the toxic portion of the protein. The toxin causes the villi of the intestine to flatten and atrophy, causing malabsorption of nutrients and producing the signs and symptoms of the disease.  The same type of mucosal changes are seen in infantile cow’s milk and soy protein intolerance, some types of gastroenteritis, giardiasis (a type of parasite) and some types of sprue.

Onset of celiac disease is insidious and correlates with the introduction of gluten-containing cereals to the infant’s diet. Because of the trend toward an earlier introduction of cereals into the diet most children’s symptoms begin under one year of age.  Some patients, however, become symptomatic for the first time as teenagers or adults.

Symptoms of Celiac Disease

Diarrhea is the most common presenting symptom. The stools are generally pale, loose, and have a very offensive odor. They may resemble oatmeal porridge. The child may have one large bulky stool per day, or may pass two or three. A few children may have constipation. Other symptoms of celiac disease are failure to thrive, vomiting, weight loss, loss of appetite, short stature, bloated abdomen, irritability, abdominal pain, frequent respiratory infection, sleep disturbances, edema, muscle wasting, pallor, muscle weakness, mouth ulceration, rectal prolapse, and skin infections. Abdominal distention is felt to be due to excess gas from the fermentation of partly absorbed food.

Elimination of gluten from the diet produces a dramatic clinical response, although total healing may take three months to one year. Weight often reaches the norm for the child’s age within six months and height and bone age within one to two years.

As the lining heals, the patient will quickly replete nutritional deficiencies from the foods eaten. And only occasionally is it necessary to treat folate or iron deficiency.

Some infants appear also to be intolerant of cow’s milk protein, and may show symptoms of celiac disease from the milk before gluten is even introduced into the diet. Elimination of cow’s milk early in the course of treatment will often speed recovery.

Treatment for Celiac Disease

These are some tips for you to cure or prevent the onset of celiac disease.

Use Rice, Millet and Corn to Replace Gluten

The earlier gluten is introduced the shorter the period before symptoms occur. Avoid the introduction of wheat, rye, barley and oats as long as possible to allow the intestinal lining to mature. Rice, millet, and corn should be used in their place. All grains fed to babies should be cooked for two to three hours if preparation is with boiling at 212 degrees F. This is true for adults as well.


Breast feed the child to avoid the use of cow’s milk. Vegans are right maybe?

Garlic and Bananas

Allisatin, an ingredient of garlic, is said to be useful in the treatment of celiac disease.

Ripe bananas appear to be tolerated well and may assist in the control of diarrhea.

Go Gluten-Free!

The patient must be strict in his gluten-free diet, carefully reading labels on commercially prepared foods for any form of gluten. Coffee and coffee substitutes may contain malt, wheat, rye, barley, or oats. Almost all commercial breads, bread mixes, crackers, muffins, cupcakes, rolls contain gluten.

Commercially prepared puddings, cakes, candies, cookies, ice cream, sherbets, etc., may contain gluten. And salad dressing is sometimes thickened or emulsified with products containing gluten. All breaded meats, luncheon meats, frankfurters, and canned chili must be avoided.

Macaroni, noodles, spaghetti, and bread stuffings, many commercial soups and vegetables cooked with cream sauce thickened with flour, bottled meat sauces, condiments, flavoring syrups, gravies and sauces and cocoa mixes may contain gluten.  Breads and cereals made from rice, corn, millet, soybean, or potato starch may be used. Desserts should be homemade if used, but are best omitted from the diet. All fruits are acceptable, as are all frozen, fresh, or canned vegetables and vegetable juices.

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