Celiac study examines precisely how gluten triggers injury to intestine
For a person with celiac disease, eating a bagel goes something like this: chewing and savoring, the flavor of the high-gluten bread made ever more delicious by its forbidden nature, by knowing there will be hell to pay.
Then, the bagel is broken down, separated into the digestible and the not: Parts of gliadin, a protein found in gluten, stay in the gut. And that’s where things start to go awry. Immune cells detect the presence of gliadin and freak out, activating a full-blown inflammatory response that leads to pain and intestinal damage.
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