When you consume gluten, a protein present in wheat and other grains, you get celiac disease (also known as celiac sprue), which affects your digestive tract. However, it is more severe than a typical food intolerance. Your small intestine becomes attacked by gluten as a result of celiac disease. Your small intestine is injured during the attack and can no longer function normally. A reaction to the protein gluten results in celiac disease, an inherited autoimmune condition. Your immune system produces antibodies against gluten when gluten is present in your digestive system. The mucosa, which lines your small intestine, is damaged by these antibodies. Nutritional deficiencies result from the small intestine's damaged mucosa's reduced capacity to absorb nutrients from food. Wheat, barley, and rye are the cereals that contain the protein known as gluten. Many of the staple items of the typical Western diet—from breads and cereals to pasta and baked goods—contain these grains, notably wheat. In addition, gluten frequently occurs as an additive in foods that you wouldn't anticipate, like sauces, soups, and packaged foods. Rye or barley are typically used to make beer.
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