Celiac Disease Patients Benefit From B-Vitamin Supplementation
The disease affects nearly 1 percent of the population. The pathophysiology of celiac disease is defined by the reaction of the gut’s immune system to the presence of gluten, which results in damage to the inner lining of the small intestine. Damage to the intestinal lining reduces the ability of celiac patients to absorb various nutrients including, iron, folate, calcium, vitamin D, protein, fat and other food compounds. The most culpable gluten-containing grains that trigger celiac problems include the different species of wheat (e.g., durum, spelt, kamut), barley, rye, and their cross-bred hybrids (e.g., triticale, which is a cross between wheat and rye).
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