One of the most unsettling recent trends in the national health forecast has been the rise of gastrointestinal disorders like Celiac disease. Although the cause of these conditions is still unknown, it is inarguable that more people are suffering from them than ever before. If you are one of the individuals who has had your life touched by this horrible malady, or you know and want to help care for somebody else who is suffering, this guide will hopefully help you in understanding the disease and the possible treatment and management options.

First, a short introduction. Celiac disease is an autoimmune disorder that manifests itself in the small intestine from as early as infancy. It is caused by an allergic reaction to a certain protein, called gliadin, that is found in wheat gluten and some other foods. When the protein reaches the small intestine, an enzyme modifies the protein so that it creates an allergic reaction in the digestive system, and the resultant reaction causes an allergic inflammation in the tissue. This reaction causes the intestinal villi to shrink, making them less able to absorb precious nutrients from other food.

The primary symptoms of celiac disease include weakness and fatigue, as the primary indicator is the damaged intestinal villi. However, a number of other bowel symptoms also present themselves, depending on the age of the sufferer. Common warning signs include a distended stomach, much as you would get with excess gas, as well as unusual bowel movements. Celiac sufferers produce bowel movements that are pale in color, large in size and unusually bad-smelling. However, some people with the disease may tend towards constipation. Additionally, acid reflux and vomiting can result from extended celiac symptoms, and this can lead to ulceration inside the mouth.

The only known treatment option for celiac disease is a severe alteration in diet. Any food products that contain gliadin must be completely removed from the diet to allow the small intestine to heal. This can be an incredibly difficult task, as a great number of common foods contain wheat gluten. However, wheat is not the only grain that contains the protein – it is also found in barley and rye, and occasionally in oats due to cross-contamination of fields. Other grains are considered safe, and there is a large number of gluten-free products available at most heath food stores. Even on the diet, many celiac sufferers have continued symptoms throughout their lives, from irritable bowel syndrome to osteoporosis.

There are a number of promising medical and scientific treatments in development for the treatment of celiac disease – from genetically modified low-gluten strains of wheat to artificial enzymes to help sufferers avoid the allergic reaction in the small intestine. We can only hope that within our lifetime, this horrifying and debilitating condition can be eradicated and we can all split a loaf of bread as brothers.