Is There a Potentially Safe Gluten Alternative for Patients with Celiac Disease?

People with gluten intolerance (Celiac Disease) have one of the most restrictive diets. This is often revealed publicly when people dine out with friends or coworkers. Food products containing gluten (cereals, breads, pasta, etc.) all incite a negative reaction in the body and should be avoided. Gluten is found in foods that come from wheat or other grain derivatives, making it present in almost every food and difficult to avoid. Keeping up with recent developments in science and engineering can prove useful for making the lives of people suffering with this disorder more livable.

 

Celiac Disease is not simply a “gluten allergy.” The disorder is an autoimmune-mediated reaction triggered by the ingestion of gluten.  In Celiac Disease and gluten sensitivity, the immune system reacts to wheat-related products by activating pro-inflammatory chemicals that damage tissue. Currently, people with Celiac Disease simply must avoid gluten and alter their diets drastically to do so. Science is rapidly evolving to find new and innovative ways to provide the missing nutrition without the undesirable effects.

 

Research is in a sprint to the finish line to try to find wheat varieties that do not disrupt the health of people with Celiac disease. A recent article in The American Journal of Clinical Nutrition has shown a possible wheat variation that does not have such a major impact on the immune system like typical wheat does. The diploid variation of wheat only has half the effect of regular wheat when it comes to inducing a negative effect. While this study did not find the solution, it does show the direction for research to go in for finding an optimal substitution for wheat products.

 

Future research can now be conducted to explore other diploid wheat variations as food substitutions for people with Celiac Disease that may be 100% safe. Perhaps one day a diploid wheat variation will be what Splenda is to diabetics; a useful and healthy food substitution. Scientists are rapidly developing solutions for all sorts of diseases and disorders.

 

Medical treatments and remedies are constantly being engineered to minimize patient discomfort and promote healthy living. It’s important to keep up to date with the latest research; sometimes it can be complicated to keep up with research or difficult to understand technical writing so speaking with a doctor that provides you with the latest and greatest updates is extremely useful. Doctors and professionals in the medical field are often subscribed to and reading monthly publications in scientific journals on developments in the field.

 

Overall, some diseases like Celiac Disease can seem so restrictive but maybe in the future, a different kind of gluten will be utilized in foods that people with gluten sensitivity can also consume without the medical repercussions. Solutions to medical problems are being solved everyday; from developing new pharmaceutical treatments to food substitutes. Doctors are a key bridge to the newest and latest medical advancements, making it much easier to keep up with, understand and utilize otherwise technical information.