Updated September 2014
Gluten and Celiac Disease
According to the Celiac Disease Center at Columbia University, Celiac Disease is very common, affecting about 1 in 133 individuals in the United States. Symptoms include chronic gastrointestinal problems, like diarrhea, bloating, and heartburn, and chronic dermatitis. Diagnosis is made by a medical professional through blood test and biopsy. Gluten is a protein found in wheat and wheat relatives like rye, barley, triticale, and kamut. When someone with Celiac Disease ingests gluten, the absorptive villi of the small intestine is damaged, preventing the absorption of vital nutrients. The only currently known way to treat this disease is to avoid the gluten-containing foods that aggravate it. Gluten is found in many foods that you wouldn’t suspect. Soy sauce, soups, vanilla flavoring, and licorice are some of the foods that contain hidden gluten.
www.celiacdiseasecenter.columbia.edu Celiac Disease Center at Columbia University
Celiac Sprue Association
Gluten Intolerance Group of North America
www.mayoclinic.com/health/celiac-disease Mayo Clinic
Gluten-Free Girl by Shauna James Ahern. Food, stories, and recipes. A Co-op recommended resource! Shauna’s book is also sold at the Co-op.
Living Without – A magazine for people with allergies and food sensitivities. Sold at the Co-op. A really well-constructed resource for recipes and new products.
*These statements are not intended to diagnose or treat any illness or disorder. Please consult with a medical professional before beginning any treatments or dietary regimen.