Coeliac DiseaseConsidered by many to be an autoimmune response, where the body attacks it own cells, rather than an allergic reaction to gluten, a protein molecule present in some grains. Coeliac sufferers are traditionally advised to stay off barley, rye, oats and wheat but the problem seems to be more fundamental than an allergy or autoimmune response. Enzymes are affected by toxins such as metals (mercury, arsenic, cadmium, lead etc), chemicals (pesticides, herbicides, food additives etc), radiation (microwave from DECT phones, mobiles and masts, air travel etc), medicinal drugs (NSAIDs, aspirin, steroids, HRT and the Pill etc) and other environmental pollutants. In Coeliac, the problem is compounded by inflammation of the gut lining to gluten giving rise to malabsorption of essential nutrients such as amino acids, vitamins, minerals and essential fatty acids of omega 3 and 6 that drive the enzymes to function. This is coupled with an imbalance between the beneficial flora, probiotics and the other commensals such as bacteria, viruses, fungus/Candida and parasites. Therefore special attention must also be made to restoring this balance by reducing the pathogens and supplying probiotics, together with prebiotics, soluble and insoluble fibre from grains, fruits and vegetables. On the whole though, it is considered that wheat seems to be the major culprit in Coeliac disease and that the other grains are tolerated in reduced amounts.
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