What is Celiac Disease?

The name ‘Celiac’ or ‘Coeliac’ is derived from the Greek meaning “of, or in the cavity of the abdomen”. The condition was named so, due to the many symptoms and effects related to the stomach (or the gastrointestinal tract).

Celiac Disease (also known as coeliac, nontropical sprue, celiac sprue, gluten intolerant enteropathy, or gluten sensitive enteropathy) is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food.

People who have celiac disease cannot tolerate a protein called gluten, which is found in wheat, rye, barley and some oats.

When people with celiac disease eat foods containing gluten, their immune system responds by attacking and damaging the small intestine, specifically the villi.

It is the villi that allow nutrients from food to be absorbed into the bloodstream. These include vitamins, calcium, protein, carbohydrates, fats and other important nutrients. Without healthy villi, a person becomes malnourished, regardless of the quantity of food eaten.

Gluten is found mainly in foods, but is also found in products we use every day, such as stamp and envelope adhesive, medicines, and vitamins.

For more information and a complete step by step action plan to help deal with celiac disease and living gluten free, visit: www.AGlutenFreeLife.com