Celiac vs celeraic

Celiac and celeraic are two words that are often confused. We will examine the differing definitions of celiac and celeraic, where these two words came from and some examples of their use in sentences.

Celiac refers to an auto-immune disease or allergy involving reactions to gluten, which is present in wheat, rye and barley. Celiac may refer to the disease or the person who has the disease. If a celiac eats gluten, it destroys the lining of the intestine, causing diarrhea, malabsorption of nutrients, bloating. A multitude of symptoms may present that are not easily traceable to celiac disease such as brain fog, joint pain, fatigue or anemia. Others may present no symptoms for a number of years, even though damage is occurring to the intestinal lining. One must have a genetic predisposition for celiac disease. It is estimated that five out of six cases of celiac remain undiagnosed. While celiac disease was first described in the 200s, the cause was unknown until the 1950s. There is no cure for celiac disease, only control through diet. This may sometimes be difficult, as many processed foods contain gluten. Some blue cheeses are processed with mold spores that were grown on wheat. Most soy sauces are made from wheat, not soy. Someone with celiac disease must read labels carefully. Only packaged foods that carry a certification of being gluten free are 100% safe for those with celiac disease. Celiac is the American spelling. Coeliac is the British spelling. The word celiac is derived from the Greek word koiliakos, which means pain in the bowels.

Celeraic is a vegetable that is cultivated for its bulbous root. Celeraic is related to the celery plant, but the celeraic root is eaten, rather than its stalks. Celeraic is most often used in soups and stews, thought it may be eaten raw. Celeraic must be peeled. Because of its tough exterior, celeraic will keep for many months. The celeraic vegetable originated in the Mediterranean area and was known in ancient times. The word celeraic was coined in the mid-1700s as a play on the word celery, which is derived from the Greek word selinon which means parsley.


When Sonya LeClair’s doctor ordered a battery of blood tests for her last summer, the Peterborough resident knew one thing: She didn’t want whatever she had to be celiac disease. (The Keene Sentinel)

Curiously, the molecular mechanism that accounts for thick mucus in the lungs also leads to thick mucus in the intestine, contributing to gluten intolerance and a form of celiac disease. (The Genetic Engineering and Biotechnology News)

“Because people with celiac disease note that their toughest challenges are when dining out, socializing and traveling, an effective treatment could bring back some of the freedoms people in our community have lost,” Bast said. (The Chicago Tribune)

In our co-ops and grocery stores, you’ll find celeriac trimmed of its stalks and you may find the entire plant (with its leafy stalks) in our wintertime farmers markets. (The Minneapolis Star Tribune)

Now, in March, celery root — or celeriac as it’s sometimes called — is finishing up its season in our markets, but it’s still fresh, and still mostly ignored by American cooks. (The Santa Rosa Press Democrat)

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