and relentless in the way it seeks out and destroys threats every second of every day – and a good thing, too, for without it we would certainly die. Yet, when good things go bad, we deal with those conse- quences as well. When the immune system becomes over-active, dysfunctional or doesn’t mount appropriate responses – or ex- tinguish them – the effects are felt systemically throughout the body. This is classic autoimmunity. And celiac disease, as we’ve learned, is an autoimmune condition.
The Role of Infl ammation in Celiac Disease Celiac disease is characterized anatomically by the destruc-
tion and blunting of the intestinal villi. These villi act like “fi ngers” that help us digest and absorb the nutrients from our food. Infl am- mation is a major player in the destruction of the intestinal villi. In people who have celiac disease, there is an abnormal infl am- matory response to a “normal” food particle: gluten. Gluten is treated as an invader of the body, a pathogen, and the immune system attacks. It gets quite overzealous in this attack, and de- stroys the lining of the small intestine.
Consequences of the Abnormal Immune Response in Celiac Disease The villi are the site of absorption for macro- and micronu- trients, and the immune system has just trampled all over them. As a result, nutrient malabsorption and insuffi ciencies are a major consequence. Notable nutrients that commonly become insuffi cient in people with celiac disease (or any other infl am- matory malabsorptive process) are iron, folate, calcium, and the fat-soluble vitamins (A, D, E and K). Fats, carbohydrates and protein/amino acids also become poorly absorbed. In this way, it is easy to see how clinical signs, symptoms
and syndromes like anemia (both iron defi cient and B vitamin defi cient), fatigue, osteoporosis, dental enamel defects, infertil- ity, neurological issues, skin rashes/changes, neuropathies, bruis- ing and easy bleeding can develop from malabsorption. Additionally, many “functional” gastrointestinal disorders can also manifest, often evading conventional diagnosis and are thus poorly managed. Leaky gut, as we learned last month, must be in place to some extent for celiac to develop. Once the ab- normal immunological response of celiac is in “full swing”, leaky gut becomes notably exacerbated. Other food sensitivities, es- pecially to dairy, corn and soy may begin to pop up where they were never present before. Lactose intolerance becomes com- mon, along with pancreatic insuffi ciency (lack of digestive en- zymes), bacterial overgrowth and dysbiosis, and gastric-motility
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issues such as refl ux, diarrhea, consti- pation, colitis and other IBS (irritable bowel syndrome)-like symptoms. A devastating and oft-overlooked consequence of this process is the mental and emotional instability as a direct result of malabsorption and the compromise of the blood- brain barrier. Once the blood-brain barrier is interrupted (leaky brain can easily follow leaky gut), infl ammatory molecules can enter the brain, which directly and indirectly can alter mind and mood. Infl ammatory molecules and a lack of cofactors required for the production of neurotransmitters also contribute to chang- ing brain chemistry. As we have covered before, autoimmune conditions can run
in packs, so the stage is set for other autoimmune conditions like type 1 diabetes, thyroid conditions, lupus and many others. People with celiac are also at a two-fold risk for esophageal and small intestine cancers, non-Hodgkins lymphoma and melanoma. Lastly, cardiovascular risk is increased any time there is
excess infl ammation.
Tips to Combat Infl ammation For the person with celiac (and perhaps the person without
celiac, too) the fi rst thing to do is cut gluten completely out of the diet.
Next, take stock of your life. Putting our lives, minds and bodies in a positive context has unprecedented power for our bodily health and emotional freedom. First, let’s have a look at what you put into your mouth – as
this is largely responsible for how the body looks and feels. There is a very simple, two part formula to apply when dealing with not just infl ammation, but any bodily problem: 1. Increase foods that will help you 2. Decrease foods that will hurt you. People with celiac disease and other infl ammatory conditions
have an increased need for antioxidants. The best way to get antioxidants in? Eat the rainbow every day. Brightly colored vegetables and fruits representing all of the colors of the rainbow should be incorporated daily. Especially notable foods here are the cruciferous/cabbage family of vegetables, spinach, blueber- ries, cherries, squash, cocoa powder and spices like turmeric,
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