Bread is one very difficult food for me to minimize in my diet.

Over two million Americans probably have celiac disease and do not know it. About one percent of the world’s population suffers from celiac disease. Common symptoms are diarrhea, abdominal pain, fatigue, weight loss, and more.

A new drug has shown remarkable results in treating celiac disease. The results were published this week in the New England Journal of Medicine,

The Drug Study The study consisted of just over 160 adults with celiac disease who had been successful in maintaining a gluten-free diet for over a year. Four groups were identified – three given various doses of the new drug and one a placebo. After six weeks, the participants having taken the drug exhibited fewer celiac symptoms than the placebo group.

The drug ZED1227 inhibits the enzyme transglutaminase 2 (TG2), which is responsible for damage to the villi in the intestines. The study proved that it is possible to block the action of TG2. Future tests will be conducted with those having difficulty controlling their gluten-free diet lifestyle.

Living With Celiac Celiac disease is an autoimmune disease. The immune system attacks the intestinal lining causing pain, nausea, vomiting, constipation, and other symptoms. Most people with celiac disease suffer from anemia, loss of bone density, itchy skin, mouth ulcers, joint pain, neuropathy in the hands and feet, and sometimes dysfunction of the spleen.

Scientists have not been able to define the cause of celiac disease clearly. However, we know that people with gluten sensitivity or gluten intolerance sometimes cause the body to attack itself. Whether this is in response to infant-feeding practices, gastrointestinal infections, or even severe emotional stress, people with celiac disease can lead near-normal lives by avoiding gluten.

Avoiding gluten is easier said than done. Gluten is one of those ingredients in many processed foods that is label gluten as wheat, rye, barley, spelt, wheat protein, hydrolyzed wheat starch, bread flour, malt, wheat germ, barley grass, and more. In addition, Couscous, bulgur, farina, and many kinds of pasta contain wheat.

Several products with non-gluten or non-wheat derivations have gluten, such as vegetable protein, natural flavoring, artificial flavors, caramel color, seasonings, vegetable starch, dextrin, and maltodextrin. You must become an expert on reading labels to know what each term on the label means.

Risk Factors People with celiac disease tend to develop Type 1 diabetes, Down syndrome, Turner syndrome, autoimmune thyroid disease, Addison’s disease, and a few more. Higher risks of malnutrition, bone density issues, infertility, miscarriage, lactose intolerance, and cancer are found in people with celiac disease.


Celiac disease tends to run in families. Is there a genetic link? It has not been found yet. There is no cure for celiac disease. Many people live their everyday lives by strictly watching their diet. Avoid gluten, and your immune system will leave your intestinal lining alone.

The drug ZED1227 will not end your dependence on gluten-free living if you have celiac disease. However, it is an excellent start to understanding the chemical dynamics in the gut lining that can effectively buffer small amounts of gluten that sneak into your foods.

Live Longer & Enjoy Life! – Red O’Laughlin –


One Response

  1. I just read your blog post about great news for those with celiac disease and I wanted to share my own experience with going gluten-free. As someone with celiac disease, I know firsthand how difficult it can be to find tasty, satisfying meals that are also safe to eat. That’s why I was thrilled to discover gluten-free couscous as an alternative to traditional wheat-based couscous. Not only is it a delicious and versatile grain, but it’s also easy to find in stores and online. I love using it in salads, grain bowls, and as a side dish. Thanks for sharing your thoughts on the topic and for highlighting the importance of finding safe and tasty options for those with celiac disease.

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