So, everyone has heard the terms “gluten allergy” or celiac
disease. While the two are linked, they
are completely different. It is estimated that 1 in 133 people have
celiac disease.
A gluten intolerance or wheat allergy is a sensitivity that
may cause some intestinal discomfort after eating products with gluten. The symptoms pass after the gluten leaves the
body.
Celiac disease is an autoimmune disorder that causes damage
to the tissues of the intestines. Celiac
sufferers run the risk of not absorbing foods regularly, which can lead to
nutritional deficiencies.
What is gluten exactly, and why is it such a problem
now?
“Much of the world is
starving and in order to combat world hunger there had to be a way to make more
wheat at a faster rate. Dr. Norman Borlaug is considered the "Father of
the Green Revolution" and was given the Nobel Peace Prize in 1970, the Presidential
Medal for Freedom, and the Congressional Gold Medal for his work in creating
high-yield dwarf wheat that did indeed help the issue of world hunger. He had
solved two problems by producing a high-yield stalk that is shorter and
stockier. A short stalk stays alive longer and takes less time to grow – it
also uses less fertilizer.” (http://www.rdhmag.com/articles/print/volume-33/issue-10/features/gluten-worries.html)
Unfortunately, no safety testing was done to see how the new
strain of wheat affected humans. The
strains produced new gluten strains. The
wheat we consume now is genetically different than wheat 50 years ago.
Oral Problems
Those with celiac disease can experience issues in the
mouth. Some of the conditions are:
- Ø Delayed tooth eruption in children
- Ø Enamel defects
- Ø Increased prevalence of gum recession
- Ø Cracked corners of the lip (Cheilosis)
More information can be found here: http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/
