Celiac Disease (also called gluten- or gliadin-sensitive enteropathy or celiac sprue)
Results from an intolerance to gluten.
Gluten is the general name for storage proteins, also called prolamins, in grains (BROW - Barley, Rye, Oats, Wheat).
- Secalin in rye
- Hordein in barley
- Gliadin in wheat
- Avenin in oats (mostly in younger people)
Consuming any of the grains triggers both immune and inflammatory responses - the small intestine becomes inflamed among many other possible conditions including rash, diarrhea, abdominal pain, weight loss, reflux, fertility problems etc... (ch 2 p. 59-61)