What is Celiac Disease ?

Celiac disease is a serious genetic autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide although They are not being diagnosed with the disease yet.

In the recent years the number of people affected by celiac disease incremented by 9-10%. Research on the disease showed that the majority of people affected are mostly Caucasians. Only a minority are of African and Asian origin. It is probably related at the fact that Caucasians eat a very cereal rich diet. They have the most cereal rich diet. Studies also show that women are affected more than men.

Celiac disease is a serious genetic autoimmune disorder that affects the small intestine. The intestine of an affected person cannot properly digest and absorb gluten. Even more, gluten is considered toxic by his body and treated accordingly: The immune system of the affected person reacts to the presence of gluten. The immune system reaction brings to a damage of the intestine itself. It’s called an “autoimmune” disease, that means that the immune system attacks it’s own body.

As a result of the autoimmune reaction the internal walls of the intestine are damaged. On the walls of the intestine there are the intestinal villi. They normally stand straight. When they are attacked by the immune system they end up flattened. Flattened intestinal villi compromise the correct absorption of crucial nutrients as minerals and vitamins. Studies show that the presence of gluten triggers the disease. It is influenced by genetic predisposition but the key factor in developing the celiac disease is a cereal rich diet: the abundance of gluten in the diet.
Diet is the key.

What is Gluten?

Gluten is a family of proteins found in grains like wheat, rye, spelt and barley. Of the gluten-containing grains, wheat is by far the most commonly consumed.
When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic, and gives bread the ability to rise when baked. It also provides a chewy, satisfying texture .
There are some cereal like product that can be used in place of wheat (corn, rice, rye), but the resulting dough lacks the texture of the original wheat dough.
We specialized in making a great gluten free dough that can rival with the original.


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