Celiac disease, also known as celiac sprue or nontropical sprue, is a disorder that affects about 1 out of every 133 Americans and 1 out of every 200 Canadians. Typically, the disorder becomes apparent when a young child starts eating foods containing wheat, rye, barley, and other cereal grains. The problem is caused by gliadin, […]
Hundreds of everyday foods contain gluten:
breads, cakes, rolls, muffins, baking mixes, pasta, sausages bound with bread crumbs, foods coated with batter, sauces and gravies, soups thickened with wheat flour, and most breakfast cereals, as well as some candies, ice creams, and puddings. Many baby foods are thickened with gluten, although most commercial first-stage foods are […]
When a person with celiac disease first starts a gluten-free diet, the body’s healing response time may take several weeks or months. This is because of the time it takes for the lining of the digestive system to regrow. However, the immune system will remember gluten, and any further ingestion of gluten can cause prolonged […]