Frequently Asked Questions

• What is gluten?

Gluten is a protein contained in the grains of wheat, rye, barley and oats, (the jury is still out on the safety of oats for celiacs). Gluten lends the elasticity/doughy consistency to flours derived from these grains.

• What is celiac disease?

Celiac disease is an inherited autoimmune disorder. Ingesting wheat gluten triggers an inflammatory reaction in the small bowel that causes a collapse of the villi, the fingerlike projections responsible for nutrient, fluid and electrolyte absorption. Over time this leads the body into a state of malnutrition. People may harbor this tendency for years without symptoms. A severe stress such as childbirth, infection, injury or surgery can “activate” celiac disease. The longer it is left untreated, the more likely it will produce a secondary autoimmune disorder. While celiac disease can affect anyone, it occurs most frequently in people of Northern European ancestry. A figure of 1-133 people is commonly used as an average for rates of celiac disease in the general population. Some claim that as many as 1-4 have some degree of gluten intolerance.

• What are the symptoms of gluten sensitivity or celiac disease?

Because of the broad range of symptoms celiac disease presents it can be difficult to diagnose. Although there may be no detectable symptoms of the immune response to gluten, the typical symptoms people develop occur when the reaction begins to damage the intestines. Visit www.celiac.com for a list of potential symptoms.

• What is the treatment for celiac disease/gluten intolerance?

Treatment is a life-long diet free of gluten.