Celiac Disease is an autoimmune disease that affects at least 3 million people in the US, and 97% of them are undiagnosed. Because there are over 300 symptoms, and in some cases, no symptoms at all — it can be incredibly challenging to diagnose, and leave patients with a flood of questions.
This Celiac Disease Awareness Month, we want to tackle your burning questions in partnership with our medical advisor and internationally recognized expert on celiac, Stefano Guandalini, MD.
Stefano Guandalini, MD, is an internationally recognized expert on celiac disease. Dr. Guandalini's clinical and research efforts have greatly influenced the way celiac disease is diagnosed and treated today. His work contributed to the revision of 20-year-old guidelines for celiac disease diagnosis. Dr. Guandalini founded and has been the president of the North American Society for the Study of Celiac Disease. He is also a widely recognized expert in probiotics and their effects in children and teenagers.
We utilize the screening gold standard — the highly sensitive Tissue Transglutaminase (tTG) Antibody, or tTG-IgA biomarker. For an even more comprehensive view of your results, we also screen for three additional biomarkers: tTG-lgG, DGP-IgG and DGP-IgA, designed to identify immunoglobulin deficiencies. Together, these unique biomarkers provide a complete analysis that goes beyond baseline testing to help you better understand your condition.
Measure your body's response to gluten with gold standard biomarkers tTg-IgG, DGP-IgG & DGP-IgA.
May is a special month at imaware™ - The whole month is designated to Celiac Disease Awareness, a month to bring awareness to celiac disease, to increase diagnosis rates, and to fundraise for research efforts towards a cure.
Digestive woes, stomach aches, tummy troubles, gut issues, so many different names for those problems in your digestive tract! No wonder it’s hard to tell the difference between things like celiac disease, gluten intolerance, irritable bowel syndrome, and other health issues.
Gluten is a protein found in wheat, rye, and barley. It’s a protein that allows things like bread to be chewy, stretchy, and rise nicely. It can also be tasty - like barley malt found in flavorings such as barley and rye in alcohol. Gluten is a common protein found in much of the current American food supply, and is even in hand soap, cosmetics, conditioner, and items like Play-Doh and kid’s craft supplies.
There are many terms that those with celiac disease call an incident of accidentally consuming gluten. Most call this “getting glutened,” a “gluten attack”, or “gluten poisoning”. Many even call this a “gluten hangover”.
Malnutrition is one of the most common complications linked to untreated celiac disease