Celiac disease is an intestinal disorder caused by the intolerance of some individuals to gluten, a protein in wheat, rye and barley.  Ingestion of gluten irritates the intestinal lining, interfering with the absorption of nutrients and water.

It has been found that persons with celiac disease are extremely deficient in vitamin B6.  A lack of this vitamin causes diarrhea, vomiting, gas and eczema.

It can also be triggered by intestinal infections or parasites and psychological stress.  Protein deficiencies that occur on reducing diets or the excessive use of laxatives can alter the intestinal tract to the extent that absorption of gluten is impaired.

Symptoms of celiac disease are weight loss, diarrhea, gas, abdominal pain, and anemia.  Malnutrition often accompanies this disorder because of the greatly reduced absorption of nutrients.

Celiac disease may be a factor in causing schizophrenia.  The mental symptoms of celiac patients were greatly improved with they were placed on gluten-free diets.

Treatment for celiac disease includes eating a well-balanced gluten-free diet that is high in calories and proteins and normal in fats.  The diet excludes all cereal grains except rice and corn.  Common nutrient deficiencies that occur with celiac disease and that should be corrected include deficiencies in calcium, vitamin B complex, and vitamin A, C, D, K, and E.  Iron, folic acid, and vitamin B12 can be used to correct the anemia that usually accompanies celiac disease.

Adelle Davis believes that celiac patients may have an unusually high requirement for nutrients that are needed for gluten utilization.  She recommends that the B vitamins be generously supplied, possibly resulting in the discontinuance of the gluten-free diet.

NUTRIENTS THAT MAY BE BENEFICIAL IN TREATMENT OF CELIAC DISEASE:  Vitamin A, B Complex, Vitamin B6, B12, Folic Acid, Vitamin C,D,E, and K, Calcium, Iron, Magnesium, Potassium and Proteins (no gluten).

Information obtained from the Nutrition Almanac, Third Edition, Lavon J. Dunne

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