Celiac disease is an autoimmune disease caused due to an immune reaction to eating gluten. It is largely ubiquitous in foods, found as a main ingredient protein found in wheat, barley and rye. Celiac disease and gluten ataxia are rare conditions, affecting less than 1% of the population in the United States. There has been significant increase in the adoption of a gluten-free lifestyle and the consumption of gluten-free over the last 3 decades.

It has to be noted that Celiac disease isn’t the same thing as a food allergy, so the symptoms are different. If you have celiac disease due to the consumption of gluten, the symptoms might include Abdominal pain, Anemia, Bloating or a feeling of fullness, Bone or joint pain, Constipation, Diarrhea, Gas, Heartburn, Itchy, blistery rash (doctors call this dermatitis herpetiformis), Headaches or fatigue, Nausea. It causes damage and stops the body from receiving what it wants from the food you consume as it attacks your small intestine.

Celiac disease inturn leads to Lactose intolerance, Vitamin and mineral deficiencies, Osteopenia and osteoporosis, Iron deficiency anemia. It may also lead to Lymphoma in extreme cases when left untreated. The only possible way to manage and prevent the celiac disease is to eat a strict gluten-free diet as there is still no proper medication that treats celiac disease.

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