Immune responses to gluten, the proteins found in cereal grains are a common cause of an impressive number of diseases. The remarkable fact is that eating “normal”, often-recommended foods can be hazardous to your health.  Celiac is the best defined gluten disease.

The classic presentation of celiac disease is chronic diarrhea, with abdominal bloating, sometimes pain, weight loss, iron deficiency and other evidence of nutrient malabsorption. Celiac disease is immune-mediated and should be described as gluten allergy.  

People who are diagnosed with celiac disease often feel like outcasts and resent the hard work of avoiding gluten. We have taken the opposite approach and ask a much larger group of people to exclude gluten along with other popular foods as a routine measure of restoring health.  

A list of diseases that occur with increased frequency in celiac patients resembles the list of disorders reviewed under our descriptions of delayed pattern food allergy.  These diseases include diabetes, thyroid disease,  anemia, rheumatoid arthritis, sacroileitis, sarcoidosis, vasculitis, inflammatory lung disease, eye inflammation, cerebellar ataxia and schizophrenia. These and other immune-mediated disease can be linked to gluten ingestion. These associations suggest that people with a tendency to immune hypersensitivity diseases are vulnerable to food antigens that can cause systemic autoimmune disease.

 Page 1 of Tutorial on Gluten Diseases 

Return to the Gluten Center

The Alpha Nutrition Program  is gluten-free and is recommended as the best diet revision strategy for anyone with diagnosed celiac disease, or any person with symptoms suggestive of gluten allergy. The gluten free recipes are found in the Alpha Nutrition Program Book of Cooking and Recipes.