A journalist tells us about his experience when he was diagnosed pathology and makes a full report on the
issue the day I was diagnosed, I was on another planet: the perfect world where you never going to touch anything wrong, and where learning is already a problem. Also, I had no idea what was celiac disease. Pure denial.
Since I have memory, my life was with "tummy ache." I ate and swelled like a balloon. As that seemed the only possible reality, I just tried to disconnect the mind and body and move forward. Days, weeks, months, years.
But last visits were a torture. It was all belly. I felt like I went out, he aged two years by month. Depressed and listless, I consulted a thousand doctors. "Chew slowly," Do not stress, "" Take this grain. " I went to see the fourth gastroenterologist as if to make a step. I left like I had stepped on a steamroller: was celiac. I drove to work crying and thinking how he would avoid the bread and things that I liked. Truth? I did not know nor do I think he could.
However, deep inside me, I sensed that life was improving. With the support of family and friends, the hardest thing was to be pleasant: to prepare with love and patience a gluten-free dish for you is very comforting. And never a sore tummy!
know and accept. Ask for help and connect with one's limits, coming to tell us that we are not unlimited, but more than we thought. Two years ago I do the diet, and it is possible. Paradise Lost becomes a world real livestock. And here I comes from happiness. I have "celiac condition," but "am" much more.
What is celiac disease?
all know someone celiac. It is no accident: one in every hundred people is, but it is estimated that in Argentina, 400 thousand celiac know only 25 thousand. What is this disease? It intestinal intolerance to gluten, a protein found in the TACC (wheat, oats, barley and rye). The treatment is a diet for life "free of gluten" or "no TACC. Celiac disease is brought into the genes and can be awakened at any time of life. Although the trigger is still unknown, what is known is that women are more active than men. In turn, it is a autoimmune disease, meaning that the immune system that protects us from any disease, the celiac gluten plays (specifically, the gliadin) as an enemy, put on guard and attack him whenever detect it. Consequences
If a celiac still eating gluten, two problems occur: 1) the damaged intestinal villi are unable to properly absorb nutrients from food, and this leads to other diseases (eg, anemia), 2) constantly activated antibodies to attack the enemy "gluten" and, ultimately, generate parallel attack mechanisms and other autoimmune diseases (such as hypothyroidism).
When consulted?
have to consult a physician, gastroenterologist or pediatrician if there are any of these symptoms or history:
- Sos immediate family of a celiac person.
- You have type 1 diabetes.
- You have autoimmune thyroid (hypothyroidism, hyperthyroidism, Hashimoto's thyroiditis).
- with anemia unresponsive to treatment.
- You suffer from chronic diarrhea, vomiting or constipation.
- You have bone disorders.
- Present excessive dry skin, hair loss or alteration dental enamel.
- You are easily irritated.
- You suffered spontaneous abortions, unexplained medical logic.
- You live with abdominal distension (pain and swelling) or irritable bowel. Diet
The basic law is: "An ounce is equal to a kilo." For that matter, eat a crumb of bread becomes so bad as to eat a kilo, small intestine villus atrophy as well. And take three to six months to recover. Meanwhile, you do not absorb nutrients from other food. Therefore, the second law is: "What you got in months can be ruined in a second." So when you hear: "For once, what could happen?" Take a breath, arm yourself with patience and remember that only steady diet allows you to achieve health. And if you can, Share. Viva
all allowed! The key is to be reconciled with the limitation that the body dictates. One does not choose to be celiac, but you can choose to feel good. For that, you have good knowledge of food and ingredients and develop imagination and creativity at every turn.
is true, eating a gluten-free is not easy. Processed products are expensive, are available in few locations (specific factories, supermarkets and health food) and have more calories and fat. What do you recommend?
- Get organized with time: A question before a meeting what you will eat to know what to wear and said that you can consume. The caterers usually offer options for celiac disease.
- Come to one of the two associations for celiac: ACA or ACELA, you will always get the advice necessary to avoid cross contamination (a TACC have some chocolate because it comes at a cookie factory, for example) and a booklet with food and brands that you can consume.
- ordenata in prioritizing what foods you can eat freely: fruits, vegetables, meats, fish, rice, etc.
- Add milk and products permitted. But be careful with those made with rice flour and corn: you have to eat sparingly. Paradoxically, the trend in celiacs is getting fat.
What about celiac law?
was passed in December 2009, but while the Ministry of Health rather than the rule, is satisfied only in isolated cases. The Promoter Group Celiac Law offers the following items for better regulation:
1. Gradually reduce the permissible gluten products fit (10 mg per kilo).
2. That food and medicines suitable to be labeled with the words "Gluten Free - No TACC" accompanied by one of the two symbols in common use:
3. That the National Government and the social work and medical studies covering the cost of meals suitable. A balanced diet requires at least 20 percent of starchy foods (breads, pastas, pizzas, biscuits, flour, etc.)..
4. Perform an annual public awareness campaign and a time for professional development. Fund research.
5. Incorporate celiac disease and its social impact in the educational curricula at all levels and food related careers and services (restaurants, hotels, tourism).
Source: http://www.revistaohlala.com/1346043-soy-celiaca
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