| A disease called celiac disease is under investigation to | | | | protein gluten and the dairy protein casein. The proteins |
| show a link between autism and behavior. Celiac | | | | from gluten and casein break down into a peptide. |
| disease is caused from mal-absorption of nutrients. | | | | Foods that can be eaten on a gluten-free diet include |
| The hair-like projections called villi, in the intestinal tract | | | | rice, potato, buckwheat flour, soy, corn, fruit, vegetables, |
| are flattened from a reaction to gluten. One who | | | | beans tapioca, meat, poultry, fish, shellfish, fish, nuts and |
| carries the disease is unable to absorb essential | | | | eggs. Meat and poultry are good choices for the diet if |
| nutrients from their food. Celiac disease affects the | | | | the child eats them and does not have adverse |
| carrier both physically and psychologically. It can cause | | | | reactions. |
| poor mental functioning as well. Celiac disease is often | | | | A disorder very closely related to celiac disease and |
| overlooked because many doctors are unfamiliar with | | | | requires the same dietary intervention is a skin disease |
| it. The results of not treating this disease over an | | | | known as dermatitis herpetiformis. Dermatitis |
| extended period of time can be iron deficiencies that | | | | herpetiformis is a skin manifestation of gluten sensitivity. |
| cause other problems. Since only recently, have | | | | Dermatitis appears as a bumpy rash usually on the |
| researches determined that many children with gluten | | | | arms, legs or buttocks. It can be extremely itchy and |
| sensitivity serious enough to damage the gut will show | | | | may also burn. While there are medications that can |
| no such symptoms in childhood; it is likely that there are | | | | help, parents may consider the elimination of gluten in |
| a number of undiagnosed celiac children. Treatment of | | | | the child's diet to prevent re-occurrence. |
| celiac disease is a gluten-free diet. Processed foods | | | | Author: Theresa McFarland, M.A. |
| such as fast foods and baked goods contain the grain | | | | |