Celiac disease is an autoimmune disorder that causes the body to attack the small intestine and eat away any gluten that is present. Gluten is a protein found in rye, wheat, and barley. The most common symptom is diarrhea associated with bloating and gas. Fatigue, anemia, and osteoporosis are other signs of the gluten allergy.

 
Some people do not notice any symptoms; however, over time, the lining of the small intestine becomes damaged, which leads to other health problems. Not only that, but your body can no longer absorb particular nutrients causing malabsorption.

 
There are several ways to help treat the symptoms of celiac disease. Even though most involve self-care at home, it is important to discuss your treatment options with a doctor.

1. Stick to a Gluten-Free Diet

The most effective way to manage the symptoms of celiac disease is to follow a gluten-free diet. Not only will the lack of gluten give your small intestine’s time to heal, but it can prevent future inflammation. However, it can be tricky to live a life with this strict diet. Even though you can consume gluten-free foods at home, it may be more difficult to find food without wheat or wheat flour on the go.

 
You need to stay away from oats, barley, rye, spelt, malt, semolina, graham flour, durum, and farina. While that might sound like a foreign language to you, steering clear of bread might seem easy. However, gluten is a traditional ingredient in pasta, pastries, yogurt, luncheon meats, and canned soups. Condiments including salad dressings, soy sauce, mustard, and ketchup all have gluten. Ice cream, candy bars, and instant coffee also contain the protein, sadly.

 

Eating a diet with fruits, vegetables, and healthy meats is recommended. Make sure you check the label on any foods you purchase. You can discover brands that are gluten-free, but make sure you research the claim. The more processed and unnatural the food, the more likely chance it includes gluten. Preservatives, food stabilizers, and modified food starch (for certain kinds of potatoes) might come in the form of gluten.
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