Gluten: the spectrum of gluten disorders and what you need to know

May 16, 2014

 

Gluten: the spectrum of the gluten disorders and what you need to know.

 

It used to be that Celiac disease was considered extremely rare outside Europe and, therefore, was almost completely ignored by U.S. health care professionals.

 

Ten short years later, celiac disease and other gluten-related health conditions have moved from obscurity into the spotlight. Celiac disease triggers an abnormal immune response when foods that contain gluten are consumed.  Gluten is a type of protein found in the grains wheat, barley, rye, and triticale (a wheat-rye cross).  For many sufferers, this reaction can be very painful and, if ignored, can lead to severe conditions such anemia and osteoporosis, and potentially raise the risk for lymphoma.

 

What science is showing is that in addition to Celiac disease, there is a spectrum of gluten-related disorders causing reactions along the range of: allergic (wheat allergy), autoimmune (celiac disease, dermatitis herpetiformis and gluten ataxia) and possibly immune-mediated (gluten sensitivity).  The good news is that there is science that can help determine whether you might be suffering from a gluten-related condition.

 

To learn more about gluten sensitivity and other food sensitivity testing, call Dr. Koch today.  You can feel better!

 

Yours in good health,

 

Dr. Robert Koch

 

 

 

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