Celiac disease is the reaction that takes place between the body’s immune system and the villi, (millions of finger-like projections), which interfere with the body’s ability to absorb vital nutrients and minerals. The main cause of celiac disease is the obliteration of the inside layer of the small intestine. This destruction is due to the immunological reaction of the presence of gluten. Because of the reaction, many people are forced to have gluten free only diets, eliminating such items as wheat, rye and barley from their daily food intake.

Proteins are made up of extended manacles of amino acids and during the process of digestion, various enzymes act upon the food within small intestine, breaking down the proteins into solitary amino acids and smaller units. While the stomach has the potential of digesting these small amino acids chains, sometimes, the food is not fully broken down, resulting in large manacles of amino acids entering the cells in the intestines. These amino acids are many times toxic, leading to damage of the intestinal cells, resulting in tissue transglutaminase and celiac disease. Consumption of barley and rye, foods rich in gluten similar to protein, can lead to the disease.

Until now, there had been no definite cause of celiac disease, but research has shown that the disease is largely inherited. If one of your parents suffering from this disease, it is likely that you are going to suffer as well.

Celiac disease can be distinguished through gastrointestinal problems. Diarrhea, malodorous flatulence, abdominal bloating and increased amounts of fat in the stool are some of the noted signs. Consult a doctor immediately for diagnosis and treatment. Curbing this disease at its roots, can avoid the risk of more serious complications and if controlled, you may able to consume some rich diets.

Find out more about the symptoms of celiac disease, and choosing the best celiac disease diet.