What does it mean to be celiac?

The celiac they are persons gluten intolerant, a protein found in wheat, and also, although to a lesser extent, in rye, barley and oats. People gluten intolerant they do not digest this protein normally, inflaming and damaging their intestines.
The Celiac Disease is characterized by being a intolerance permanent, that is, it is suffered for life, genetic predisposition is another of its characteristics, since it is a hereditary condition, in addition to the fact that it has been discovered, recently, that celiac they belong to a specific genetic group known as the HLA class II major histocompatibility complex.
The celiac, when consuming gluten yes know your intolerance to it, they damage the intestinal mucosa and, to a greater or lesser extent, the part of the intestines responsible for the absorption of nutrients, although this damage is reversible when starting a diet free of gluten.
The celiac They can be both children and adults, it is a condition that does not discriminate sex or age, although it is recognized that it affects women more that to men and that if detected early it can help to avoid all the side effects that it causes especially in the kids

celiac, who may have delayed physical, intellectual and sexual development.
It is important to say that although there are characteristic symptoms of gluten intolerance, not all celiacs present them, or at least they do not present all the symptoms, so if you suspect that you have gluten intolerance the best thing is that you go to your doctor.
The most common symptoms of celiac They are:

• Diarrhea
• Stomach inflammation
• Weightloss
• General discomfort
• Vomiting
• Flatulence
• Stomachache
• Hair loss
• Sadness or constant depression
• Herpetiformis dermatitis
• Tiredness
• Bone problems
• Concentration problems
• Irritability
• Infertility

The celiac should follow a diet free of gluten so it is recommended that you stop consuming any product that contains wheat, barley, rye and oats, ingredients that are not only found in products made from white flours can also be found, to a greater or lesser extent, in processed products, so it is very important to check food labels and know their composition.