Did you know...
In the last years we have been talking a lot about celiac disease and consumers' requests to factories and to food-producing activities are increasing.
This phenomen can be easily found if you read a restaurant menu or the product labels where the information about the presence or absence of gluten is increasingly frequent.
But you must pay attention not to mistake gluten sensitivity and celiac disease.
The most common symptoms cause diffuse tiredness, headache, abdominal swelling that are common for those who suffer from intestinal irritability..
The Italian study "Glutox" promoted by AIGO (Italian Association Hospital Gastroenterlogs) and published in the scientific review Nutrients affirms that the proper diagnosis for a patient out of five is gluten sensitivity and not celiac disease, which would relate to one patient out of ten.
Doctor Luca Elli declares that the gluten not celiac diagnosis is given by exclusion in absence of specific biomarkers: the patient has to follow a gluten free diet for 3 weeks and then the symptoms of the patient have to be verified. After this three- week-period a double-blind study is carried out in which neither the patients nor the doctors know what they are taking to verify the authenticity of the diagnosis.
This study states, as doctor Elli says, the perspective of a dietary therapy easy to follow, eliminating gluten as possible solution to the being sick of some patients and they will therefore be able to give up pharmacological therapies which are not suitable and that can have considerable side effects.