Sunday, 17 December 2017

Are You Gluten Insensitive.

 disease, also known as gluten-sensitive enteropathy, is a chronic disorder of the digestive tract that results in an inability to tolerate gliadin, the alcohol-soluble fraction of gluten. Gluten is a protein commonly found in wheat, rye, and barley.

Signs and symptoms: Diarrohea, flatulence, weight loss, weakness and fatigue, severe abdominal pain.

Diagnosis: Laboratory tests
The American College of Gastroenterology (ACG) recommends that antibody testing, especially immunoglobulin A anti-tissue transglutaminase antibody (IgA TTG).

Other laboratory tests include the following:
  • Electrolytes and chemistries - Electrolyte imbalances; evidence of malnutrition
  • Hematologic tests - Anemia, low serum iron level, prolonged prothrombin time (PT)
  • Stool examination - Fat malabsorption
  • Oral tolerance tests - Lactose intolerance
  • Serology - Immunoglobulin A (IgA) antibodies


Eliminate gluten from the diet
  •  Wheat and wheat products
  • Barley
  • Rye
  • Semolina
  • Durum
  • Brewers yeast (beer and bread)
  • Pastas
  • Pizza
  • Bread
  • Pastries

Allowed foods:
  • Potato
  • Egg and egg whites
  •  Milk and milk products
  • Avocado
  • Cous cous
  • Quinoa
  • Sprouts
  • Chicken
  • Vegetables
  •  Pulses and legumes
  • Vegetable juices
  • Medicated buttermilk

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