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2Boys4Me

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What causes celiac disease?

The destruction of the inner lining of the small intestine in celiac disease is caused by an immunological (allergic) reaction to gluten in the diet that inflames and destroys the inner lining of the small intestine. There is evidence that this reaction is partially genetic and inherited. Thus, approximately 10% of first-degree relatives (parents, siblings or children) of individuals with celiac disease also will have celiac disease. In addition, in approximately 30% of fraternal twins and 70% of identical twins, both twins will have celiac disease. Finally, certain genes have been found to be more common among individuals with celiac disease than among individuals without celiac disease.

The article goes on to describe signs and symptoms, etc. It's rather lengthy, about 12 pages, but what I thought was interesting is that it's (supposedly) from a medical website ( Open Original Shared Link ), yet it refers to the immunological reaction as an allergic reaction. I am sort of interpreting this as saying that Celiac Disease is an allergy to gluten that manifests itself ONLY in the intestines, and not the rest of the body. I always read on the forums that celiac disease is autoimmune, not allergy, and to me, this is implying that they are the same thing. Am I missing something? If someone can interpret allergy vs. autoimmune in laymen's terms, that'd be great.

Thoughts?


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    • Scott Adams
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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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