Celiac disease is a condition in which the immune system attacks the lining of the gastrointestinal tract in response to the consumption of gluten grains (wheat, barley, rye, and oats). Celiac disease is not an allergy, rather an autoimmune condition, but is just as serious as a true allergy. It is estimated that 1% of the population has Celiac Disease, but diagnosis is often lacking as symptoms can be subtle and misleading until overt diseased state is present. Additionally, some people with Celiac Disease do not express gastrointestinal symptoms and otherwise present with muscle aches, joint pain, brain fog, and other neurological symptoms.
Symptoms of Celiac Disease Include:
- Abdominal pain, bloating
- Vitamin and Mineral Deficiencies
- Weight Loss
- Numbness in hands and feet
- Skin Rashes
- Skin Rashes
- Tooth Decay
For many people with Celiac disease, simple elimination of “gluten grains” is not enough to feel entirely better. Other factors, such as undetected food sensitivities, can contribute to symptoms as well as a multitude of nutritional deficiencies from inflamed bowels and chronic diarrhea. New research also points to imbalances in gastrointestinal bacteria and exposure to toxins in the development of Celiac Disease.
Nutritional Therapy Discussions Include:
- The importance of the gastrointestinal tract on the management of autoimmunity
- Ways to optimize your bacterial ratios in the GI tract
- Foods to help “heal and seal” the gut
- The role of stress on the body
- Therapeutic foods to incorporate
- Foods to avoid for symptoms relief
- Targeted nutritional supplementation
What are the Suggested Lab Tests?