Celiac disease. Odds are you know someone who suffers from it, but the odds are even higher that they don’t even know it. An autoimmune disorder that is characterized by damage to the absorptive surface of the small intestine, celiac symptoms are triggered by exposure to gluten, a protein found in wheat, barley and rye. Abdominal pain, constipation, diarrhea, gas, bloating and extreme fatigue are all symptoms of exposure to gluten, while long-term consequences can range from anemia and bone loss to thyroid dysfunction and even cancer. With an occurrence rate of just over one in 100, it’s estimated that only 5-10% of sufferers have actually been diagnosed.
Regardless of prevalence, treatment for celiac disease is always the same: a gluten-free diet for life. Sounds simple enough, but those who live by this strict standard quickly realize that gluten lurks in a number of foods, and even trace amounts of gluten can cause a reaction.
Read the full article by Jennifer Sygo, a dietitian in private practice at Cleveland Clinic Canada (clevelandclinic.ca), published January 28, 2010: www.timescolonist.com/health/When+gluten+punishment/2495861/story.html.