Celiac Disease

Why do I react to Gluten-free oats?

Celiac Disease / /

Oats are known for their Cross contamination issues. They are often grown, packaged or handled in the same area as wheat grains or gluten. Certified Gluten-free oats are better because greater care has been taken in the way they are grown, produced, handled and packaged and have gone through a certification process to ensure cross contamination is not an issue The other reason is something called cross reactivity. This is when your body recognizes certain protein structures as similar to gluten and attacks it the same way it would gluten. Avenin, the protein in oats is a similar amino acid structure as glutenin. Studies show that 1% of people who have Celiac Disease have the same autoimmune reaction to oats, regardless of whether it is certified or not. This is due to a genetic and immune system reaction. PMC8511309/ https://www.frontiersin.org/articles/10.3389/fnut.2022.986282/full

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Why do I react to rice?

Celiac Disease / /

There are a few reasons why some with Celiac Disease react to rice. Essentially, when your body creates antibodies against gluten, those same antibodies also recognize and potentially attack proteins in other food that have a similar structure. The protein in rice is one such example for some. It is called cross reactivity. The other possible reason is called cross contamination. Wheat/gluten can end up in rice during any stage of the production process. Celiac causes intestinal permeability also simply known as leaky gut. When you have things floating around in your bloodstream that don’t belong there, it creates an over active immune system which triggers inflammation. That means until your gut is healed properly, you could potentially react to many different foods. Watch my masterclasses on Gut health and How food Sensitivities begin to learn more on this topic.  

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Why it’s important to know if you have Gluten intolerance or Celiac Disease?

Celiac Disease / /

In Some Countries you need a formal diagnosis of Celiac Disease for health insurance, tax deductions on gluten-free food and for employment reasons. Knowing which condition you have is the key to how strict you will be lifelong with gluten avoidance. With a gluten intolerance (sensitivity) you don’t have to be as strict with avoiding gluten as a Celiac, because there is no autoimmune reaction taking place. With Celiac Disease, you have to avoid gluten 100% because it is an autoimmune reaction every time you consume it, which, over time will damage your gut lining. This can be the make or break for many as to how seriously they take it. Celiac disease can cause nutritional deficiencies which can cause long term damage. If you don’t know if you have Celiac disease or not and you consume gluten sometimes, you could be causing your body harm without knowing. It can also be good to know if you have Celiac disease and you have children, you can get them genetically tested for the Celiac markers. If they test positive, you can then keep an eye on any symptoms that may develop in the future. It is good to get the Celiac blood test for your child from the age of 4 as it is more accurate after this age. Get them retested every two years, especially during the growing years, for girls around 8-13 years and for boys between 10-15 years. In conclusion knowing the difference matters. Gluten intolerance is a digestive issue that is not autoimmune related and therefore on it’s own won’t cause intestinal permeability. Celiac Disease is genetic and is an autoimmune condition so you have to be 100% strict lifelong. Doing so unnecessarily is a burden both emotionally, financially and socially. You may be required to prove diagnosis for various reasons depending on where you live. It can give you peace of mind and closure. It can be beneficial if you are a parent or considering starting a family as it is genetic.   Interested in genetic testing for the celiac markers? Contact me, I can assist with your genetic test. Take my masterclass to learn more on the genetic markers for Celiac Disease

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