Celiac disease, also known as gluten intolerance, is a genetic 
disorder that affects at least 1 in 133  Americans. Symptoms 
of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent  symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. 
The disease mostly affects people of European 
(especially Northern European) descent, but recent studies
 show that it also affects Hispanic, Black and Asian 
populations as well. Those affected suffer damage to the villi 
(shortening and villous flattening) in the lamina propria and 
crypt regions of their intestines when they eat specific food-
grain antigens (toxic amino acid sequences) that are found in
 wheat, rye, and barley. Oats  have traditionally been 
considered to be toxic to celiacs, but recent scientific studies 
have shown otherwise. This research is ongoing, however, and
 it may be too early to draw solid conclusions.

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