31 Possible Causes of AbdominalBloating and Abdominal Pain

7. Gluten and Celiac Spruce Disease

Dr Yousef Elshrek

•Definition of Celiac disease, or celiac spruce•Celiac disease, or celiac spruce defined, as a chronicdisorder of the small intestine caused by sensitivity togluten.

• It causes poor absorption by the intestine of fat, protein,carbohydrates, iron, water, and vitamins A, D, E, and K

• In another words , Celiac Spruce Disease is a problem ofmalabsorption of certain proteins in the diet, mainly gluten

•Or Celiac disease is an autoimmune disorder characterizedby systemic inflammation resulting from the consumption ofthe protein gluten.

•Of particular focus is the effect of inflammation on theintestinal villi, which shrink and atrophy( weaken) overtime, and lead to chronic malnutrition.

•What is gluten ?

•Gluten is a combination of the natural proteins found inwheat, and to much a lesser extent, in rye and barley.

• Gluten molecules are activated when flour is moistened andthen either kneaded or mixed.

•When this happens, the glutens literally stretch out.

• Then, the gases produced by yeast or another leaveningagent inflate these gluten molecules like little balloons,which is what permits doughs to rise.

• Finally, when the dough is baked, the gluten hardens,giving the bread its structure.

• Gluten is composed of about 75-86%protein, while the other components arecarbohydrates and lipids; however,these are held within the gluten-proteinmatrix

• gluten is made up of the proteinfractions, glutenin and gliadin.

• Glutenin is a tough and rubbery massupon hydration, while gliadin becomesa viscous, fluid mass.

• This is what allows gluten to exhibitboth elastic and viscous properties indough and lends to its properties ofextensibility, resistance to stretch,mixing tolerance, and gas holdingability

• Gluten is a complex protein formed oftwo protein structures, Gliadin andGlutenin, connected by disulfidebridges.

• In bread and other baked goods,yeasts consume sugar and producecarbon dioxide via fermentation.

• The carbon dioxide becomes trappedin this molecular mesh structure ofgluten, causing bread to “rise.”

• In patients with Celiac Disease,consumption of this protein leads toinflammation and severely impactsdigestive health.

The long, complex strands of glutenin and therelatively compact gliadin combine to create amolecular mesh that we call gluten

• Inflammation• While often targeted as a symptom of an injury that must be relieved,

inflammation is actually the bodies’ way of initiating the healingprocess.

• Muscle. Inflammation is generally divided into two categories: acuteand chronic.

•Acute inflammation is the immediate response to an injury, andcan be characterized by the sensation of heat, redness, swelling, painand decreased mobility.

• This results from the swelling of the blood vessles in the damagedregion, increasing both blood flow and the permeability of certainblood vessels, allowing for the fast movement of fluids into and outof the affected area.

• Acute inflammation has a short duration, lasting at most a few days,and either resolves with the injury, or becomes chronic inflammation.

•Chronic inflammation is the long-term inflammatory responsethat results from one of three possible sources.

1. A cause of acute inflammation may remain, failing to resolve thebodies inflammatory response.

2. An irritant may be present that persists, and is of low intensity.

3. Finally, chronic inflammation can result from an autoimmuneresponse where the body mistakenly attacks itself.

4. Chronic inflammation can present in a manner similar to acuteinflammation, or it can present with no visible symptoms at all.

5. In celiac disease, the patient is affected by chronic inflammation,specifically of the small intestine and intestinal villi.

• Intestinal Villi• Intestinal villi are structural projections that

line the inside wall of the small intestine.

• These projections, or folds, are responsiblefor the absorption of nutrients in digestedfood (See “Cause” for a breakdown of thecellular biology responsible for thisprocess.)

• In celiac disease, the affected villi shrinkand atrophy as a response to chronicinflammation of the small intestine.

• The damage of these intestinal villi leadsto digestive problems and eventuallymalnutrition.

• Individuals with Celiac Spruce Disease have a lifelong intolerance to the gliadin fraction of wheat as well as the prolamins secalin (rye), hordeins (barley), and avidins (oats)

• The primary method treatment of this disease is through the complete omission of foods containing gluten.

•Celiac Spruce Disease impairs intestinal absorption and can lead to severe malnutrition.

•Celiac Spruce Disease affects the small intestine which, inturn, prevents in the absorption of several important nutrients including iron, folic acid, calcium and fat soluble vitamins .

• The only way to ensure a life free of complications is to adhere strictly to a 100% gluten-free diet

•What is Gluten Free Flour?• Gluten free flour is a term that is applied to

flours that are made of non-gluten containingproducts.

• There are many kinds of gluten free floursavailable at supermarkets these days, alongwith many “all purpose” gluten free flourblends that are designed to be an easy to usereplacement for wheat flour.

• Commercially available gluten free flours areall made with different mixtures and thesemixtures vary widely from brand to brand.

• They might contain rice flour, teff flour,tapioca flour, sorghum flour, potato starch,garbanzo flour or buckwheat flour – just toname a few of the many options that could bea foundation for a gluten free flour blend.

Buckwheat flour

• These flours could also contain nutflours, made from very finely groundalmonds or other nuts.

• Xanthan gum is a binder that isfrequently added to gluten free flourmixes to give the flour someelasticity and make it easy to useright out of the bag.

• Since the base ingredients for glutenfree flour can be very different,different brands can produce verydifferent results in baked goods,giving a recipe a completely differenttaste and texture.