Alorex addresses the most common nutrient deficiencies found in Celiac disease patients, thereby minimizing the risk for absorption-related disorders. Once thought of as a rare condition, today celiac disease effects one out of every 133 people in the United States alone. The complications arising from this disease can be numerous. Celiac disease is classified as an lifelong autoimmune disorder. It is a unique condition in the fact that it is caused by intolerance to a specific food component, gluten; which is the offending protein in specific cereal grains. The consumption of foods containing any form of wheat, rye, barley, or triticale from persons with celiac disease is extremely harmful. The impact from gluten ingestion is seen within the small intestines. An immunological reaction to gluten causes damage to the villi, or the tiny hair-like projections that absorb nutrients from food. This damage can be life-threatening as the villi fail to effectively absorb the basic nutrients, including; proteins, vitamins and minerals, fats, carbohydrates, and in the severest of cases, water. If celiac disease is not diagnosed and managed efficiently, the damage to the small bowel can be chronic and potentially life threatening. Addressing the signs and symptoms of the disease through conventional and alternative therapy diminishes the risk of both nutritional and immune-related disorders. Damage to the small intestines causes celiac disease patients to be at an elevated risk for malnutrition and anemia. The condition-specific ingredients contained within Alorex help to thwart the onset of these conditions, as well as other complications resulting from nutritional inadequacy.
Celiac disease (CD) may also be referenced as coeliac disease, non-tropical sprue, celiac sprue, gluten enteropathy, and/or gluten intolerance. It is categorized as a immunological or digestive disorder, and affects only genetically-predisposed individuals. Celiac disease patients exhibit damage, or a flattening, to all or part of the villi that line that small intestine. Damage is caused by the exposure to gluten (gliadin) and related proteins that are found in grain sources; namely wheat, rye, and barley. Once products or dietary sources containing grain are ingested, the immune system in celiac disease patients responds by damaging the small intestine. This results in the formation of scar tissue and subsequent malabsorption of nearly all nutrients needed for growth and development. Again, because the body's immune system causes the damage, celiac disease is considered an autoimmune disorder rather than a food intolerance. The cause of Celiac Disease: The cause of celiac disease remains unknown. Being a genetically inherited disorder, researchers speculate that CD is associated with a group of genes located on a specific chromosome (chromosome 6). These genes exist within the HLA class II antigens, and are involved in immunological response to gluten proteins. An English study, published in 1994, found that multiple genes were linked to Type I diabetes, reflecting that the parents of a Type I diabetic are often diabetes free. Researchers suggest that celiac siblings tend to duplicate a similar genetic typing of diabetic persons; within both HLA-B8 and HLA-DR3 immune markers. However, a definitive cause has not yet been established.
Diagnosing this condition often proves very difficult as symptoms are similar to those found in other disease conditions. As a result, it often goes undiagnosed or is misdiagnosed. Celiac disease is commonly confused with IBS, iron-deficiency anemia, Crohn's disease, diverticulitis, intestinal infections, and chronic fatigue syndrome. Celiac disease patients exhibit higher than average levels of specific autoantibodies in their blood. This finding proves critical as antibodies are protective proteins used by the body's immune system to respond to agents the body perceives as threatening. Autoantibodies, on the other hand, respond abnormally; reacting to the body's own molecules or tissues. Therefore, blood testing and screening ("Celiac Panel") for the presence of certain antibodies within the blood is key in achieving an accurate diagnosis. If tests and symptoms result in a positive analysis, a small bowel biopsy is usually performed by means of endoscopy. The doctor will obtain a piece of tissue from the small intestine to check for any damage to the villi. The longer a person remains undiagnosed and untreated, the greater the risk of developing serious complications.
The three main factors that establish when and how celiac appears are; age when person begins consuming gluten-containing foods, amount of gluten contained in food that are ingested, and the length of time an infant is breastfed. Interestingly, the longer a person is breastfed, the later in life symptoms appear. Additionally, symptoms are more uncommon in persons who are breast fed for a greater duration. Lastly, some individuals will exhibit silent or latent celiac disease, meaning that the signs and symptoms may not appear even when on a normal gluten-containing diet. In any event, celiac disease affects each individual differently and may occur at different sites in the body other than the gastrointestinal tract. The common signs and symptoms of celiac disease are:
Who's at risk? An estimated one out of every 133 individuals in the United States is affected by celiac disease, with some 3-5 million sufferers worldwide; 5-15% of offspring and siblings of a person with celiac disease will develop the condition; in 70% of identical twins, both will have the condition. As a whole, family members who have an autoimmune disease are at a 25% increase for onset of the celiac disease. Other risk factors include being of European or Jewish ancestry. Certain conditions and autoimmune diseases are also thought to be connected to celiac disease, and may include:
nearly 2.1 million undiagnosed individuals in the U.S. alone.
Because gluten causes inflammation within the small bowel, the standard in celiac disease treatment remains avoiding foods that contain gluten. As no cure for this conditions currently exists, removing gluten from the diet is a life-long modification once a diagnosis of CD is established. Medications are reserved for patients who do not respond to a gluten-free diet. Below are examples of foods and products that should be omitted in the diet of all celiac disease sufferers. Gluten-free diet: The following grains contain gluten and are not allowed in any form: Wheat, rye, barley, kamut, einkorn, spelt, and triticale. Frequently overlooked foods that often contain gluten:
Alorex manages the common symptoms of Your celiac disease by addressing the dietary deficiencies caused by damage to the small intestine
the body's ability to absorb nutrients. The resulting nutritional deficiencies are thought to cause a wide spectrum of symptoms attributed to the disorder. Because celiac disease often leads to digestive complications, replacing these nutrients is vital for the management of the condition's most troublesome signs and symptoms. Alorex has been designed for such a replenishment purpose. Alorex effectively reduces gastrointestinal disturbances and malabsorption-related disorders of celiac disease with an influx of digestive-supporting nutrients; all the while promoting a reduction in GI tract inflammation. Money Back Guarantee If you do not attain the desired results or you are dissatisfied for any reason, simply return all of your empty and unused bottles of Alorex for a full refund (excluding shipping) within 180 days. After we have received your returned bottle(s), we will immediately evaluate your account and issue a credit- no questions asked. |
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