As gluten proteins are digested, they are broken down into fragments by enzymes in the digestive system. In celiac, one type of protein fragment (partially digested gliadin) causes an inappropriate response in the small intestine. It is believed that the body responds to gluten as if it was an antigen and thus triggers an immune system attack. The lining of the small intestine begins to swell and tiny hairlike villi suffer damage. Those damaged intestinal cells impair the body's ability to absorb nutrients, which can result in malnutrition.
Left untreated, celiac disease is serious enough to threaten one's life; but it can be controlled by following a gluten-free diet.
Gluten
All grass family seeds contain a gluten of some type, but only one particular type causes problems for celiacs.
Gluten is a composite of the proteins gliadin and glutenin. These exist, along with starch, in wheat (including durum, semolina, and spelt), rye, and barley as well as related grain hybrids such as triticale and kamut. Evidence indicates that oats, which contain gluten, do not provoke celiac disease.
Gliadin is a glycoprotein present in wheat and several other cereals.
Glutenin, derived from wheat, is a protein best known for combining with gliadin to create gluten.
Gluten also contains carbohydrates which, as research shows, is a source of the problem in celiac.
Avoiding Gluten
Obviously, a celiac must learn to avoid foods that contain gluten, but that is not always so easy. Gluten is used quite frequently in small amounts as a common food additive because it enhances the taste and texture of certain foods and increases protein content inexpensively.
Supplemental enzymes can help in this regard. As a safety net in catching unknown sources of gluten, they degrade the large gluten molecules before they leave the stomach. The broken molecules then are no longer in a form that produces the adverse reaction in a celiac. Enzymes also help facilitate healing the gut tissue and thus help in improving nutrient absorption.
Although enzymes can be very beneficial, the person with celiac still must try to avoid the stress of too much gluten in their diet insomuch as is within their control to do so.
Examiner Article
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