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How is lactose intolerance related to celiac disease?*
Lactose intolerance is frequently
a side effect of celiac disease. Celiacs who eat gluten become
lactose intolerant after the villi and microvilli in their small
intestine become damaged, and are no longer capable of catching
and breaking down the lactose
The simplest structural unit of an element or compound that retains all the properties of the substance and is composed of one or more atoms.'); return false">molecule. The problem usually disappears when celiacs remove gluten from their diet, which allows the damaged villi and microvilli to grow back. Lactose intolerance symptoms can continue for a long time after a celiac has gone on a 100% gluten-free diet. In some cases the villi and microvilli damage can take up to two years to heal completely, but in most cases it takes between six months and a year. Most people who are lactose intolerant can usually eat goat and sheep (feta) cheeses without any problems.
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How can I determine the amount of gluten from the weight of the wheat in food?
For 100 units of whole grain wheat, about 70 units of
white flour results from the milling process.... [READ MORE]
One case I know of had elevated gliadins (both types) but normal EMA and ARA, plus an inconclusive biopsy. Do you see this often?**
Vijay Kumar, M.... [READ MORE]
What is gluten? What is gliadin?
Traditionally, gluten is defined as a cohesive,
elastic protein that is left behind after starch is washed away
from a wheat flour dough.... [READ MORE]
What are the effects of celiac disease?
Untreated celiac disease can be life-threatening.... [READ MORE]
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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