Page 20 - The Autoimmune Protocol

The Autoimmune Protocol

The results of a reaction to gluten for those with celiac disease primarily affect the small
intestine. Over time, with consistent exposure and reactions to gluten in the body, the
small intestine can become damaged.

One way the small intestine becomes damaged is in the lining, called villi. The villi in the
small intestine are responsible for helping the body absorb the proper nutrients. When
the villi are destroyed, this could cause a person to improperly absorb nutrients, leading
to anemia.

Anemia is the loss of red blood cells and hemoglobin. When the body does not have an
adequate amount of these substances, it can also fail to properly carry oxygen throughout
the body. Symptoms of anemia include chronic weakness and fatigue, trouble
concentrating or focusing, shortness of breath, feelings of dizziness, paleness, and
fainting. Oftentimes, it may come on slowly, making it confusing to detect what is
happening.

It is important to pay attention to what is happening in your body and to be mindful when
things seem different. Failure to detect anemia from celiac disease over time could have
serious and negative consequences. For instance, when the body is constantly in a state
of anemia, it may cause the heart to work harder. If the heart must work harder to
compensate for the things happening in the body, it could become damaged. Heart failure,
angina, and palpitations could occur when anemia is untreated over a period of time.

The easiest way to manage celiac disease is to avoid gluten. This may seem like a simple
solution, but unfortunately, gluten is in many foods.

The easiest way to manage celiac disease is to avoid gluten. This may seem like a simple
solution, but unfortunately, gluten is in many foods. Many foods have been processed in
a plant that also processes food containing gluten, so for those who are especially
sensitive, these foods may also trigger a reaction. Pay close attention to labels, and avoid
foods with wheat, barley, and rye. Other common ingredients that contain gluten include
brewer’s yeast, malt, breading, kamut, matzo, semolina, triticale, farina, and fu. Some
popular foods and beverages that often contain gluten include beer, ale, lager, cereals,
breads, crackers, chocolate bars, salad dressings, deli meats, sauces, seasonings,
marinades, pasta, and a variety of processed foods. One of the major keys to successfully
avoiding gluten is to choose minimally processed, whole foods with simple ingredients.

Gluten or Glyphosate?

There are some theories that suggest gluten is not entirely to blame for the complications
celiac disease can have. Some suggest that the popular herbicide ingredient glyphosate is
responsible for the allergic reactions thought to be from gluten. Glyphosate was once
thought to be perfectly safe, but recent research is showing it to cause a wide array of
health problems, especially cancer. This is unfortunate, as many crops are sprayed with

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