Gluten, a protein present in wheat, barley, and rye, causes celiac disease, also known as celiac sprue or gluten-sensitive enteropathy, which is an immune response to consumption. Eating gluten sets off an immune reaction in your small intestine if you have celiac disease. This reaction wears down the lining of your small intestine over time and prevents some nutrients from being absorbed (malabsorption). Intestinal damage frequently results in diarrhoea, exhaustion, weight loss, bloating, and anaemia and can have serious side effects. In addition to causing the symptoms seen in adults, malabsorption in children can affect growth and development. The only treatment for celiac disease is a strict, permanent gluten-free diet. Barley, Bulgur, Durum, Farina, Graham flour, Malt, Rye, Semolina, Spelt (a type of wheat), and Triticale are other foods that contain gluten besides wheat. You can get assistance from a dietitian who specialises in celiac disease in creating a nutritious gluten-free diet. Even if you don't experience any signs or symptoms from gluten in your diet, even trace amounts can be harmful.
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