Taking a Look at Celiac Disease

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The digestive tract is a group of tubes that extend from the mouth to the anus. Digestive diseases range from the occasional upset stomach to the more life-threatening cancers and infections within the liver, the gallbladder, and the pancreas. Most digestive diseases are prevalent in the elderly. Intestinal infections such as gastroenteritis and appendicitis are higher in among infants and children. Other diseases like hemorrhoids, inflammatory bowel disease, and chronic liver disease, occur more commonly among teenagers and middle-aged adults.
The celiac disease is a digestive disease that damages the lining of the small intestine and an abnormal immune reaction to gluten. Celiac disease is a genetic disease. The disease does not always immediately happen; sometimes it has to be triggered. Some things that can trigger this disease or make it become active are childbirth, pregnancy, heavy emotional stress, a viral infection, and even after surgery.
The damage of the intestine makes it difficult for the absorption of nutrients from food such as fat, calcium, iron and folate. Those with this disease cannot intake gluten which is found in wheat, rye, and barely. When people with the celiac disease eat foods or use products that contain gluten, their immune system responds by destroying the villi, finger-like projections of the mucous membrane lining the small intestine. Villi are what allow the nutrients from foods we intake to be absorbed into the walls of the small
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