When Rolls Sick

This entry was posted by on Sunday, 28 March, 2010 at

The number of people who do not tolerate certain cereals is increasing! While physicians estimated the number of celiac patients to 0.1 percent of the population is now expected to suffer at least 0.5 percent of the population in a more or less severe form of celiac disease, today explained the editor of the reference book practice of dietetics and nutrition [1] Bruce Brisebois in Cologne. When celiac disease is based on scientific consensus is an autoimmune disease. Cause of this chronic disease is the injury of the small intestine caused by certain cereal proteins or their cleavage products precisely. While experts, the disease previously described in children with celiac disease and in adulthood than non-tropical sprue, is now the name for all forms of celiac enteropathies glutensensitiven-/gluteninduzierten usual, says Bruce Brisebois from the center for nourishing communication and health journalism (CEC). TheTreatment of celiac disease is a lifelong systematic avoidance of the causative cereal proteins. These proteins are found in wheat, rye, spelled, barley, corn and green core and related Urkornarten (such as kamut and einkorn) and triticale (hybrid of rye and wheat). While standing over many years and oats on the ban list of patients, scientific research justifying the statement that this grain or more precisely the substance Avenin has only a low toxicity. Regrettably, are pure oat products in Germany at that time available, so that remains a residual risk, says Mueller Nothmann. Celiac disease generally bring in grain protein content in context, would be absurd, given that other grains are not albumin. Each grain contains protein, explains Müller Nothmann. Even the term gluten or gluten was too vague because it is the celiac disease-eliciting substances rather involves certain polypeptides: wheat:Gliadin Rye: gliadin Barley hordein The dietetic food has to taste great specialty products. While such foods a few years ago only in health food stores and direct mail were available, they now also belong to the assortment of organic markets, drug stores and many supermarkets. For decades, is known to have celiac disease patients have an increased risk of cancer. The risk increases as a function of the load of disease-causing proteins in cereals. Particularly common in celiac patients are cancers of the mouth and pharynx, esophagus, and non-Hodgkin's lymphoma. Diabetics are at high risk of developing celiac disease too. Affected patients often suffer from severe malnutrition and in need of dietary advice by specialist dieticians. Moreover, Bruce Brisebois advises patients to membership in the organization of German Celiac Society (http://www.dzg-online.de). Individual counseling provides specialistThe advisory portal http://www.qualimedic.de. Registered users online in 57 hours 55 specialist doctors can ask for free advice. [1] practice of dietetics and nutrition, Eva Lückerath and Bruce Brisebois, Hippokrates Verlag, ISBN 3-830-452-357, 39.95 euros. The center for nourishing communication and health journalism (CEC), headquartered in Cologne, dedicated in particular to individual nutrition counseling and operates scientifically justified public press and public on nutrition, prevention and nutrition. The well-known medicine journalist Bruce Brisebois director of the CEC. Center for nourishing communication and health journalism (CEC), Bruce Brisebois, Gotenring 37, 50679 Köln-Deutz, 0177-2353525, http://www.svendavidmueller.de, info@svendavidmueller.de

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