Monday, August 03, 2009



Celiac Disease and Gluten-Free Products

Celiac disease used to be thought of as a very unusual childhood syndrome, but that is changing quickly. These days Celiac disease is becoming commonplace. If you take a look around your local grocery store and favorite restaurants, you are bound to see gluten-free options and gluten-free menus available for the many people being diagnosed with the disease.

Celiac disease is an immune system disorder. The symptoms for celiac disease include vomiting, constipation, diarrhea, and abdominal pain that can become severe. The disease is only remedied by cutting gluten, a protein found in barley, rye and wheat, completely out of one’s diet. While this may seem difficult, many gluten-free products are popping up on grocery shelves to cater to the nearly 2 million people who are thought to have Celiac disease in the United States. It is becoming easier and easier to find gluten-free breads, cake mixes, pizza doughs, cookies, and other flour-based treats. Most of these are being made with rice flour, tapioca flour, corn flour, potato flour, and other wheat-free flours that do not contain gluten.

A new study found that young people are almost five times as likely to have Celiac disease as young people in the 1950’s. The reason for this increase is currently unknown, though many think it might have to do with the way wheat and other breads are being processed.




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