COELIAC DISEASE CAN BE TREATED WITH ENZYME TO DIGEST GLUTEN 

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Researchers have found an enzyme tablet that can reduce the side effects that occur when gluten-sensitive individuals accidentally eat a little gluten.Researchers found that taking this tablet while consuming foods containing gluten also prevents a significant amount of it from entering the small intestine.

           This could enable gluten-sensitive patients to ingest small quantities of gluten without experiencing symptoms, such as bloating, diarrohea and abdominal pain.The encouraging results from the enzyme known as aspergillus niger-derived prolyl endoprotease (AN-PEP) were presented at Digestive Disease Week (DDW) 2017 being held from May 6-9 at McCormick Place, Chicago, US. 
             The study's lead author Julia Konig from the University of Orebro, Sweden said, "This substance allows gluten-sensitive patients to feel safer, for example, when they are out with friends at a restaurant and can't be sure whether something is 100 per cent gluten-free."Konig said, "Since even small amounts of gluten can affect gluten-sensitive patients, this supplement can play an important role in addressing the residual gluten that is often the cause of uncomfortable symptoms."                    

           Konig said, "We are not suggesting that AN-PEP will give these individuals the ability to eat pizza or pasta, sources of large amounts of gluten, but it might make them feel better if they mistakenly ingest gluten."The team did not test the enzyme on celiac disease patients, because even small amounts of gluten can cause long-term harm in these individuals.Because of that, Konig does not recommend celiac patients view this enzyme as a way to start eating any gluten.                     

             Beer is the world's most widely consumed alcoholic beverage, however, its negative effects on health are more prominent and vigorously instilled in us than its positive side.For gluten intolerant people, however, beer is a taste that can only be left to imagination since most of them contain gluten. Researchers have found that teff, a small cereal native to Ethiopia that does not contain gluten, may be a promising raw material for malting and brewing beer.

             So Coeliac disease patients should not take wheat,flour, barley,oat,rye or pizza,or pasta having high content of gluten but can take rice,corn,buckwheat or kutta atta well,this food must be fortified with green vegetables,vitmin B complex and D fortification so that no nutritional or vitamin deficiency takes place as gluten free diet can cause diabetes also in few patients so regular check up of blood sugar and glycosylated haemoglobin is must.