"Let food be thy medicine, thy medicine shall be thy food" -Hippocrates

The Desired Results

When a human mind clearly and continually visualizes an end result, with deep emotion and concentrated intent, then the formatted energy generated is converted into its mass equivalent- (the desired result)

By Jim Francis

Thursday, October 20, 2011

Coeliac Disease -- By Shan Silva

Coeliac disease varies in its clinical expression, and so currently is defined on the basis of small-bowel mucosal pathology - a permanent gluten-sensitive enteropathy. Elimination of gluten-containing foods from the diet is the mainstay of long-term treatment. Patients with active coeliac disease have nutritional deficiencies and/or diarrhoea but a full malabsorption syndrome is relatively rare. Dietary treatment should be offered to all patients with active disease.
Clinically silent coeliac disease is now being increasingly recognized for example in people in whom jejunal biopsy has been performed as part of a research study. There is, as yet, no agreement among gastroenterologists on whether or not a gluten-free diet should be recommended for silent coeliac disease (the aim being to prevent the development of symptomatic disease, significant nutrient deficiencies or complications). Some might argue that a disease is always symptomatic - in which case the term preferred by many patients, 'coeliac condition' might be more appropriate. However, there is abundant evidence of nutritional and immunological abnormalities in many apparently symptomless people with coeliac disease. Research is currently in progress to establish whether such patients are affected by subclinical but important health problems, such as infertility or osteoporosis. They will, like other such patients who are untreated, certainly have an increased (although still fairly low) risk of enteropathy-associated T-cell lymphoma, and of small-bowel adenocarcinoma.
Genetic and environmental factors alike are involved. Coeliac disease has a strong association with a particular human leucocyte antigen (HLA) type; about one in ten of first-degree relatives will also be affected. The disease will only be expressed if the genetically predisposed individual eats gluten from wheat and other cereals. Factors such as breast-feeding practice, age at weaning and prevalence of gastrointestinal infections may also be relevant to the differences in age and type of clinical presentation in different countries. The diseaseprovoking component of cereals, gluten, is a protein and raw and cooked foods such as breads, biscuits, cakes and pasta are harmful to patients. A diet without gluten is nutritionally entirely adequate - indeed, for almost half of the human race, the staple diet is gluten-free.
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