On the weekends I work at a fairly popular Japanese restaurant. Up until a year and a half ago I had no idea what Celiac disease or gluten-allergy was. I thought it was some health craze that people adopted to avoid eating wheat and barley. As I continued to work at the restaurant I noticed more and more people asking for gluten free alternatives. I soon realized that this was something serious. 1 in every 105 Americans are unable to ingest wheat protein without having pain, diarrhea, or anemia.
Celiac disease is an autoimmune disorder. Naturally, when your body recognizes foreign objects it attacks the invader with various cells and tissues. With an autoimmune disorder, the body attacks itself, believing that its own parts are harmful invaders. People who are gluten intolerant cannot efficiently break down certain proteins in wheat. Gliadin, the protein found in wheat, reacts with your small intestine, causing an inflammatory reaction.
Celiac disease has no known cure. Gluten sufferers are able to avoid negative symptoms by avoiding gluten all together, an inconvenience that they will have to live with for the rest of their lives.
A startling new article has been published claiming to find a possible solution to this gluten problem. 3 medical professors have conducted various experiments with probiotics and their results are astonishing.
As it turns out a healthy amount of probiotics can inhibit the inflammatory response caused by gliadin. The study concluded that an...
“...Inclusion of probiotics appears to be able to reduce the damage caused by eating gluten-contaminated foods and may even accelerate mucosal healing after the initiation of a gluten-free diet.”
The research seems to be in its infancy stage, but the results are extremely positive none the less. The probiotics are able to break down the gluten protein efficiently through enzyme activity. Also, because celiac disease disrupts the normal functions of your intestines and bowels, gluten sufferers are unable to completely absorb nutrients, minerals, and fat soluble vitamins. Many undergo fatigue, weight loss and malnourishment because of this disease.
Researchers suggest that “supplementation with a variety of bacterial strains can help inhibit gluten/gliadin-induced damage in the small intestine.”
These repairs will maximize absorption, and inhibits the growth of undesirable bacteria.
Further study needs to be done on the relationship of celiac disease and probiotics. Our stomach is extremely abundant with biodiversity and only a small hand full of bacteria have been tested. Please consult your doctor or health expert on any changes to your diet or lifestyle.
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