Celiac Disease is a disorder characterized by an immune reaction to gluten ( a protein found in wheat, barley and rye ) leading to damage of the small intestine.
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Calcium is the most abundant mineral in the human body absorbed through foods including seeds (chia), dairy (yogurt, milk, cheese), fish (sardines, salmon) and vegetables (Chinese cabbage, kale, turnip greens). Calcium maintains vascular and bone health, as well as muscle and nerve function.
Supplementation may help compensate for calcium malabsorption, which is a common symptom of untreated Celiac Disease.
Zinc is an essential mineral obtained through diet. It is naturally present in foods including meat (beef, lamb, pork), shellfish (oysters, crab, lobster), legumes (chickpeas, lentils), seeds (hemp, pumpkin, sesame), nuts (pinenuts, peanuts, cashews), and vegetables (potatoes, green beans, kale). Zinc plays a key role in cellular metabolism, immune function, growth & development support and proper sensory function, including taste and smell.
As concentrations are significantly lower in patients with Celiac Disease, Zinc may help return patients to normal levels.
Iron is a mineral naturally present in foods including meat (beef, lamb, pork), seafood (clams, shrimp, oysters, mussels, tuna), poultry (turkey), vegetables (spinach, sweet potatoes, peas, broccoli, kale, chard), fruit (strawberries, watermelon, figs), and beans & legumes (lentils, black beans, navy beans, kidney beans). Iron is essential for blood production, oxygen transport and DNA synthesis.
Iron-deficiency anemia is a frequent symptom of Celiac Disease, but whether supplementation may help is inconclusive.
Vitamin D is a fat-soluble vitamin found in foods including fish (salmon, trout, sardines) and mushrooms (morel, chanterelle, oyster, shiitake), but more substantially from sun exposure, as the sun’s ultraviolet rays trigger synthesis.
Vitamin D deficiency is a possible key factor involved in the onset of Celiac Disease, but whether supplementation may help is inconclusive.
Multivitamins essentially provide vitamins and minerals at levels close to Daily Values or Recommended Dietary Allowances. No standard definition or regulatory guidelines are available.
As vitamin and mineral deficiencies are highly prevalent in newly-diagnosed Celiac Disease patients, a multivitamin may help.
Probiotics are live microorganisms that naturally live in the human body. They typically include strains from the common bacteria groups, Lactobacillus and Bifidobacterium, as well as the yeast, Saccharomyces boulardii. Found naturally in fermented foods (kombucha, tempeh, kimchi, miso and sauerkraut) and dairy (yogurt, buttermilk, cottage cheese), probiotics are part of the microbiome or the healthy community of organisms that keep the body healthy.
Microbial imbalance may be a contributing factor to Celiac Disease, Probiotic supplementation may help by mediating gluten-related inflammation.
L-Glutamine is an amino acid produced naturally in the human body that serves as a protein building block. Proteins are required for the structure, function and regulation of the body’s tissues and organs. L-Glutamine is naturally present in foods including meat, poultry, seafood (sardines, crab, lobster), dairy (milk, yogurt, eggs), vegetables (cabbage, spinach, kale, parsley) and seeds (pumpkin, chia). It serves as a fuel source for immune cells and contributes to intestinal health.
There is no clinical evidence that L-Glutamine may help Celiac Disease.
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