Got Gluten?
What You Need to Know About Gluten and Celiac Disease
You’ve probably noticed more and more food packaging labeled “gluten-free.” The term has become part of the American food vocabulary, but what exactly does it mean?
Gluten is a protein found in foods that contain wheat, rye or barley. Bread, pizza crust, pasta and cookies are some of the many foods that contain gluten. Gluten-free food is important for people with Celiac disease. This lifelong inherited autoimmune disorder is triggered by the consumption of gluten and causes irritation and damage to the small intestine. With Celiac disease, the body is unable to absorb basic nutrients, such a as carbohydrates, proteins, fats, minerals and vitamins. People with the disease can experience fatigue and weight loss, even with a large appetite. Chronic diarrhea and/or constipation, abdominal pain and gas, unexplained anemia and bloating of the stomach are other common symptoms. Left untreated, Celiac disease can lead to malnutrition, loss of bone density and lactose intolerance.
While there is no cure, switching to a gluten-free diet can effectively manage the disease in almost all cases. More than two million Americans are estimated to have Celiac disease, yet 97 percent of them have not been diagnosed. If you have experienced any of the symptoms of Celiac disease, be sure to talk to your primary care physician.