Celiac disease is a disorder, resulting from an immune response to Gluten, it is an autoimmune disease. Gluten is comprised of two Proteins and Carbohydrates. The two proteins are Glutelin (Glutenin) and Gliadin. Gluten is found in wheat, rye, barley, oats and many other foods.
The protein Gliadin is responsible for many food derived pathogens and inflammatory responses that cause illness and abnormal conditions. In a normal health body, the proteins in Gluten are destroyed, in the stomach, by the action of strong Hydrochloric acid and the Peptic enzymes. When the Peptic enzymes are not active, in the conversion of proteins, because of weak Hydrochloric acid, the allergenic proteins are dumped into the small bowel. This premature dumping, of raw nutrients into the small bowel, results in an autoimmune response.
Gliadin in the Gluten, causes the activation of Zonulin, a small protein molecule, produced in the body. Zonulin, when activated, opens up the intracellular spaces, between the cells, of the intestines. The more Zonulin molecules are activated, the larger the spaces between the cells, will be. Increasing the intracellular spaces, will allow larger molecules, of nutrients, to pass through (IBS) the intestinal lining, into the blood stream.
Gliadin and the activation of Zonulin will lead to sever diseases, of the intestinal tract mucosa, in adults and children. Gluten sensitivity appears in 1 of every 300 births. In children the incidence of Celiac disease is calculated at 90 to 100%. In adults the disease is calculated at 75 to 90%. Autoimmune response, from Gliadin and Zonulin, in children causes failure to thrive, defects in tooth enamel, lack of proper growth, and a host of other symptoms. One important indicator, of the onset of Celiac disease in children and adults, is dermatitis herpetiformis (skin rash).
The toxic effect of Gliadin and Zonulin, in the intestinal tract, will lead to intestinal lesions and inflammation. This can cause inflammatory bowel disease, ulcerative colitis, and Cronin’s disease, Intestinal Barrier Impairment.
Celiac disease is the result of malabsorption, caused by Hypochlorhydria and Achlorhydria. Both conditions, stop the eradication of the protein allergens, in Gluten, by eliminating the Peptic enzymes, in the protein conversion process.
The symptoms associated with Hypochlorhydria related celiac disease are, diarrhea and/or constipation, vitamin and mineral deficiency, anemia, abdominal pain, nausea, gas, belching, bloating, osteoporosis, fatigue, flatulence, dermatitis, Intestinal Barrier Impairment, etc.
Hypochlorhydria and Achlorhydria are caused by aging, the use of antibiotics, antihistamines, steroids, Proton Pump Inhibitors (PPIs), excessive use of antacids, alcohol, etc. Both conditions will allow unsterilized and unconverted proteins and nutrients to dump into the small bowel, resulting in an autoimmune response. The symptoms associated with Hypochlorhydria and Achlorhydria are: malabsorption of vitamin B-12, K, D, reduced absorption of calcium, iron, magnesium, and other minerals.