June 8, 2009
Some claim gluten free is the new black, as awareness around this diet and the incidence of celiac disease increases, so to does the rise of skeptics and disbelievers. Well haters better step aside (and pay attention), celiac disease is arguably one of the most common autoimmune diseases, affecting around 1 in 133; this amounts to approximately 3 million Americans.¹ Its prevalence is significantly underestimated, and in fact affects more Americans than type 1 diabetes, ulcerative colitis, Crohn’s disease, multiple sclerosis and cystic fibrosis combined. Sadly, only three percent are aware that they have inherited this condition and are intolerant to the protein gluten, found in wheat (including durum, semolina, spelt, kamut, einkorn, and faro), barley, and rye.
Symptoms of celiac disease can include, but are not limited to: fatigue, joint or bone pain, chronic diarrhea, constipation, abdominal bloating, tingling in the hands and feet, anemia, and weight loss. The body’s immune response to gluten damages the lining of the small intestine. The damage interferes with the absorption of vital nutrients from food, impairing proper bodily functions- thus resulting in a variety of possible symptoms. The small intestine is also one of the key actors in the immune system; damaging this critical organ significantly weakens the immune response. The only “prescription” for celiac disease is a strict, life-long, gluten free diet.
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