Have you noticed an increase in gluten-free products in your grocery store? If you are wondering why, it may be related to an increase in information on celiac disease, an autoimmune disease whereby a person’s intestinal tract cannot tolerate food containing gluten. As a result the body cannot absorb nutrients, increasing the risk of more serious conditions. Gluten is the protein found in grains such as wheat, rye and barley.

One out of 133 people is affected by celiac disease, which is diagnosed by specific blood tests and a bowel biopsy. Symptoms include abdominal cramping, gas, bloating, diarrhea or constipation, and anemia. Treatment consists of cutting all wheat and related grains out of one’s diet.

Yikes! that might seem difficult, and the tricky part isn’t giving up traditional bread. Gluten is found in foods not usually thought of as “grainy” such as: cold cuts, soups, hard candies, soy sauce, many low or non-fat products, even licorice and jelly beans. Because of the “hidden” ingredients, reading food labels becomes an essential part of any trip to the grocery store. Thankfully, due to growing demand, it is getting easier to find gluten-free products at the local grocery store.

For more information, including links to gluten-free recipes, search www.healia.com.

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