Wheat germ disease is a disease characterized by inflammation of the lining of the upper part of the small intestine. This inflammation is improved by simply withdrawing the gluten, which is present in many foods. This inflammation is renewed once the gluten is introduced into the food, which is not known. The most common organ affected by the disease after the digestive system is the nervous system. Symptoms include flatulence with diarrhea and weight loss, and its treatment is based on the withdrawal of food containing gluten from food, the most important of which are wheat derivatives Of barley.
Summary of Wheat Sense Disease
