Celiac disease is a condition where the body’s immune system attacks its own tissues whenever you eat products containing gluten (e.g. wheat, rye, and barley). Gluten is a hard-to-digest protein found in many whole grains and cereals - and is often hidden in processed foods as binders, starch, and fillers. Gluten sensitivity occurs in individuals (particularly first-degree family members of those with celiac disease) who have circulating antibodies characteristic of celiac disease but could be asymptomatic or have fewer symptoms of celiac disease. It is unclear whether they will develop the celiac disease over time, but they tend to do better on a gluten-free diet.
Research shows that the recent spike in gluten sensitivity isn’t just due to increased diagnosis. A report published in the July 2009 medical journal, Gastroenterology, suggests that environmental changes are to blame.
The study suggests that “we may need to consider looking for celiac disease in the general population, more like we do in testing for cholesterol or blood pressure.”
Even worse, the researchers documented an increased mortality rate for those with undiagnosed celiac disease. Dr. Joseph Murray, the Mayo Clinic gastroenterologist, says that “After following up on the people who were positive (for celiac disease), it looks as if they are almost four times as likely to have died within the thirty to forty years of follow-up as people who were negative.”
For people suffering from celian disease is crucial to follow a strict gluten free diet. (Take a look at our blog “Wheat free foods” to learn more about this diet.)
Spirulina is a powerful source of protein, minerals, and vitamins. It is a complete alga rich in essential fatty acids, minerals such as iron, magnesium, calcium, potassium, chromium just to mention a few.
Spirulina is rich in phosphorus – which is in every cell throughout the body and works with calcium to maintain bone density especially important for Celiacs who suffer from dental health and osteoporosis- chromium, selenium, and great source of iron (10x higher than normal foods).
Spirulina provides beta carotene which the body converts to Vitamin A and is of particular importance for Celiacs. Beta-carotene is a powerful antioxidant that fights free radicals and also reduces the body’s risks to several types of cancer including colon and gastrointestinal tract (which Celiacs are prone to).
Download our free ebook "Top 10 health benefits of spirulina" to find out more.
Spirulina is also a complete protein that delivers all essential amino acids in a highly absorbable form, as well as zeaxanthin/lutein which is necessary for healthy vision. It is low in sodium making this superfood appropriate for salt-restricted diets and it contains no harmful cholesterol. It also strengthens the immune system while simultaneously helping the body detoxify.
Other than the fact that spirulina is gluten free, there are a dozen other reasons to incorporate spirulina into a celiac diet and any other type of diet as well. Some of these advantages include:
- Lowers blood pressure: Phycocyanin is a pigment found in spirulina that scientists have discovered as having antihypertensive effects (it lowers blood pressure). Japanese researchers claim that this is because consuming the blue-green algae reverses endothelial dysfunction in metabolic syndrome.
- Reduced cholesterol: Spirulina can lower total cholesterol, LDL cholesterol and triglycerides, while raising the “good” cholesterol (HDL).
However, when buying spirulina it is advisable to look for an organic certified and high quality Spirulina such as the one from Superfood-World. We offer online order for spirulina (powder and tablets) and free delivery for orders over £20.
For more information visit our website or Download our free ebook "Top 10 health benefits of spirulina"