what is coeliac disease?
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Coeliac disease is a condition caused by an inability to digest gluten, which often results in bowel symptoms, weight loss or failure to gain weight, and lack of certain vitamins and minerals with consequential problems such as anaemia and osteoporosis. \n\nSymptoms\nDiarrhoea and bulky, smelly motions that float often occur in coeliac disease. This results in less nutrients being absorbed from the bowel, and thus weight loss or failure to grow and put on weight in children. Sufferers sometimes have a swollen or bloated belly. \n\nChildren with coeliac disease may eat a lot, but not put on any weight or lose weight. (This can also be a symptom of diabetes.) \n\nPeople with coeliac disease may also develop problems associated with absorbing iron and vitamins less well ie anaemia, which leads to general tiredness and sometimes shortness of breath or fluid retention. \n\nCoeliac disease may cause problems in the bones by reducing the absorption of calcium and vitamin D from food. This may cause osteoporosis or osteomalacia. \n\nMore info at: http://www.medinfo.co.uk/conditions/coeliac.html
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Gluten is a cohesive, elastic protein found in wheat, rye, oats, and barley.\n\nBrown rice typically has no gluten.
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Hypertrychosis.  I saw it on a CSI episode.
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http://www.celiac.com/index.html\nhttp://dmoz.org/Health/Conditions_and_Diseases/Digestive_Disorders/Intestinal/Celiac_Disease/
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There are several ways to diagnose it.  Blood tests are available that can point to a diagnosis of celiac disease:\nAntigliadin Antibodies\nAntireticulin Antibodies\nAntiendomysial Antibodies\nAntitransglutaminase Antibodies\n\nThe definitive diagnosis is made by intestinal biopsy, but there are differing views as to whether it is necessary if certain blood tests are positive (particularly the last 2).
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It is a metabolic disease causing slow growth, enlarged liver, gout, kidney failure and chronic low blood sugar.  New treatments have greatly imporved the outcome for people with this disease.  With early diagnosis and treatment people who have it now live to adulthood.\n\nThe websites attached should help you.
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There is no such disease in the medical literature.\n\nThere is however a fictional account of somebody with Reuben's disease:\n\nhttp://nothorse.org/archives/Fullstory
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If she has celiac disease, eating foods with gluten in them will cause her to be very sick.  Gluten is the protein found in grains like wheat, rye, barley, and oats, and products made with these grains.  Someone with celiac disease is intolerant to gluten.  It is a disease, a genetic disorder, NOT a case of not wanting to eat carbs.  \n\nHere is a good resource for information:\n\nhttp://www.celiac.com/st_main.html
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You really need to avoid gluten! if you eat gluten with celiac disease you can have diarrhea, and the\nit will irritate the microvili in your small intestine leading to mal-absorption and wt loss. \n\nthis can really help...\nhttp://www.celiac.com/index.html\n\nI work in a hospital as a Dietetic Technician...hope this helped.
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Celiac disease, Celiac Sprue, and Non-tropical Sprue are all the same disease.  Basically it is an allergy to an ingredient in certain foods.  The ingredient is called gluten.\n\nThe other form of Sprue is called tropical sprue. This is found mainly in tropical climate zones and is due to poor nutrition and an infectious cause.  It is treated by vitamins and antibiotics for six months.  This is very rare in the United States and would only occur in someone who moved here from the tropics.\n\nNontropical sprue, (celiac disease), is present from birth, although some people may not develop symptoms until later in life. This type of sprue is treated by permanently adopting a strict gluten-free diet. This means a person can not eat foods that contain gluten, which is a form of protein found in many grains, such as wheat, barley, and rye.
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is that the one that cannot digest wheat?\n\nWhat foods are safe to eat? according to:\nhttp://news.bbc.co.uk/2/hi/health/medical_notes/2826789.stm\n\nYou can give the coeliac sufferer:\n\nFood that is completely free of gluten includes fruit, vegetables, fresh meat, fish, cheese, eggs, and milk. \n\nFoods that contain wheat, barley, and rye should be avoided and replaced with rice and corn flour, for example. \n\nThese include bread, biscuits, cakes, pastries, puddings and pies, which are all usually made with flour containing gluten. \n\nWheat flour is also widely used in many processed foods.
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Disease:  A pathological condition of a part, organ, or system of an organism resulting from various causes, such as infection, genetic defect, or environmental stress, and characterized by an identifiable group of signs or symptoms.\n\nDisorder: An ailment that affects the function of mind or body: eating disorders and substance abuse.
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Hi Tina.  Don't know what 'fewer ulcer syndrome' is.  Generally, any condition labeled a 'syndrome' is a condition that has an unknown cause and is just recognized by its symptoms and signs.  Has your baby been tested for Celiac Disease?  This is a common condition (estimated at 1 person in 100) where the person is allergic to the protein part of wheat and certain other grains.  This protein is called gluten (also gliadin).  It is a common cause of mouth ulcers and unexplained mouth ulcers should be reason enough to test for it.  Ask your doctor about this.  If the doc doesn't know then ask for a referral to a specialist (gastroenterologist).  This can be a very serious disease because it can eventually cause serious damage to the intestinal tract.  So it should be taken seriously.\nGood luck.
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Selective deficiency of IgA is defined as low levels of -- or complete absence of -- immune globulin A, which causes decreased immune function in the mucosal surfaces in the mouth, gastrointestinal tract (stomach and intestines), and lungs. This deficiency results in increased risk for respiratory and gastrointestinal infections. It is associated with autoimmune diseases. Affected people often have chronic diarrhea caused by intestinal infections, and frequent respiratory infections. Many develop autoimmune diseases like rheumatoid arthritis and lupus erythematosus.
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An allergic reaction to wheat could be celiac disease.  One of my husband's sisters has it and my husband also has a coughing reaction when he eats sandwiches and certain cereals. We went with spelt bread and cereal and pasta.  While we like the spelt pasta and cereal flakes, the bread was kind of yucky.  Also try rice alternatives.  To learn more about celiac disease go to \n http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/#1
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I hope your mom starts feeling better soon!  \n\nAs for Celiac Disease and Gluten Free ... to start out, your mother will need to eat simple foods with minimum seasonings, additives, etc.  The more natural and non-processed the better. Her gut needs time to heal.\n\nThis is a good time to educate your self on the many places where gluten may "hide."   Natural Flavorings can sometimes hide gluten grains, especially barley.  Watch out for anything labeled "Malt."\n\nVinegars -- even those which are not derived from gluten grains can be very hard to handle for new Celiacs -- but after the gut has had time to heal, these can be included.  Apple cider and balsalmic vinegars  are fine -- watch for anything that is a flavored vinegar or which is malted.  \n\nAll foods, beverages, medications (over the counter and Rx) will need to be checked and verified as gluten free.  ANything that can end up in the mouth needs to be looked at as suspect.  \n\nwww.celiac.com has some good info -- in particular, look for the Safe/Forbidden Lists -- these are the "strange" ingredients that sometimes have gluten.  \n\nGood luck
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Hi:\n\nIt really depends on:\n1) what you eat\n2) Did you had it before? when did it start?\n3) You can be intolerant to some types of food (milk, peanuts, etc...)\n4) There are many types of diarrhea, the one that you describe is more like a "malabsorption diarrhea" (usually because of the food you eat and some times because of parasites and intolerance)\n\ngood luck, search in : www.emadicine.com