Suffering with the symptoms of celiac disease? Discover an overlooked solution for gluten intolerance
(NaturalHealth365) If you’re gluten intolerant or know someone who is, you understand how difficult it can be to avoid gluten 100 percent. What lurks beneath, or should I say, in the gut, is however often what many patients are surprised to learn is the culprit for sensitivities and symptoms of celiac disease.
Intestinal permeability and gut dysbiosis that aggravate or contribute to gluten intolerance are often the result of varying degrees of vitamin C deficiency and probiotic imbalance. It is simple math, when nutritional deficiencies such as vitamin C deficiency and gut immunology are compromised; it allows large proteins – gluten for example – to easily pass through tissues they generally should not gain access to.
Remarkable study reveals a surprising fix for celiac disease
New research supports the notion that repairing the gut to improve mucosal integrity can improve a person’s sensitivity to gluten. In a study published by the journal Allerlogia et Immunopathologia, when gluten samples were exposed to vitamin C, inflammatory markers resolved.
Watch the video below: As Dr. Mayer Eisenstein explains how the benefits of vitamin C extend to gluten sensitivity and celiac disease.
What are the symptoms of celiac disease and gluten sensitivity?
If you have not been diagnosed, but experience landmark signs and symptoms such as distended abdomen, fatigue, are prone to infections, have slow wound healing, fluid retention, muscle weakness, flatulence, borborygmous (stomach rumbling) or foul smelling stools consider performing lab research to rule out celiac or gluten intolerance.
In addition, be sure to test for vitamin and mineral deficiencies as well.
If you however receive what we refer to as “unremarkable” results or within range results that don’t appear suspect, yet still experience these signs and symptoms, you may be one of many who is considered gluten sensitive and could still benefit from either a gluten free or gluten-limited diet and employ the approach of incorporating vitamin C and multi-strain probiotics.
What are the benefits of vitamin C?
From improved overall immunity to reducing inflammation, vitamin C is a powerhouse nutrient anyone can benefit from. Safe and easy enough to take, it could offer a small amount of energy increase, improved digestion and a reduction in gluten and celiac symptoms.
Editor’s note: For those interested in learning more about how vitamin C can promote healing – check out Dr. Levy’s article, “Reversing disease with the ‘multi C’ protocol.”
Because of the immune complexes that cause widespread deterioration of the gut’s mucosal lining, the current standard treatment for gluten intolerance is complete removal from the diet. Researchers from the study above discovered, “a co-administration of vitamin C prevented the augmented secretion of nitrites, IFN-γ, TNF-α, IFN-α and IL-6 and increased the expression of IL-15 triggered by gliadin, suggesting that vitamin C supplementation might be beneficial for celiac patients.”
These findings suggest that the autoantigen process can be mediated by introduction of ascorbic acid. Vitamin C has been highly regarded by integrative professionals for years due to its tissue healing capabilities and this study provides hope for millions of people suffering from not only gluten intolerance, but other enteropathic-related health concerns such as Crohn’s and colitis as well.
How do I choose the ‘right’ supplement for me?
Be sure to inquire about a multi-strain probiotic and vitamin C as ascorbic acid. If you have been diagnosed with celiac disease or gluten sensitivity, before experimenting with vitamin C in combination with introducing even trace amounts of gluten into your diet, speak to a trusted integrative healthcare provider for personalized guidance.
One final thought about vitamin C from Andrew W. Saul, PhD:
’Vitamin C is the world’s best natural antibiotic, antiviral, antitoxin and antihistamine…Let the greats be given their due. The importance of vitamin C cannot be overemphasized.’
Sources for this article include:
Food & Nutrition
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