Clinical Guide to Gluten-Related Disorders - by Lizzette Schott (Hardcover)

About the Book

Gluten is a type of protein, such as glutelins and prolamins, which is stored in the endosperm of many cereal grains. Disorders caused by gluten include gluten ataxia, celiac disease, dermatitis herpetiformis, wheat allergy, and non-celiac gluten sensitivity. Gluten related disorders can be classified as being allergic, autoimmune, or non-autoimmune disorders. Symptoms of gluten related disorders include abdominal pain or discomfort, bloating, diarrhea, and constipation. Extra-intestinal symptoms can include fatigue, headache, numbness or tingling sensation in hands and feet, brain fog, and joint pain. These symptoms are caused by gliadin and proteins found in cereals containing gluten, such as barley, rye, and wheat. Fructans present in grains containing gluten are identified as probable cause of gastrointestinal symptoms. The only effective treatment of gluten-related disorders is to follow a gluten-free diet. The topics included herein on gluten- related disorders are of utmost significance and bound to provide incredible insights to readers. The extensive content of this book provides the readers with a thorough understanding of gluten-related disorders.

Book Synopsis

Gluten is a type of protein, such as glutelins and prolamins, which is stored in the endosperm of many cereal grains. Disorders caused by gluten include gluten ataxia, celiac disease, dermatitis herpetiformis, wheat allergy, and non-celiac gluten sensitivity. Gluten related disorders can be classified as being allergic, autoimmune, or non-autoimmune disorders. Symptoms of gluten related disorders include abdominal pain or discomfort, bloating, diarrhea, and constipation. Extra-intestinal symptoms can include fatigue, headache, numbness or tingling sensation in hands and feet, brain fog, and joint pain. These symptoms are caused by gliadin and proteins found in cereals containing gluten, such as barley, rye, and wheat. Fructans present in grains containing gluten are identified as probable cause of gastrointestinal symptoms. The only effective treatment of gluten-related disorders is to follow a gluten-free diet. The topics included herein on gluten- related disorders are of utmost significance and bound to provide incredible insights to readers. The extensive content of this book provides the readers with a thorough understanding of gluten-related disorders.