There’s a new sign of the times in nutrition, and it’s “gluten free.”
Although U.S. dietary guidelines for the majority of us advise eating more whole grains, a small yet significant percentage of the population has good reason to proclaim, “Wait! That’s not so easy.”
An estimated one of 133 people cannot eat wheat, rye, barley and perhaps oats because they suffer from a gluten intolerance that can lead to a diagnosis of celiac disease.
Gluten, a protein found in some grains, causes a reaction in the small intestine leading to a host of serious symptoms including abdominal cramping, diarrhea or constipation, fatigue, anemia and weight loss or gain, and can cause long-term damage to the intestinal tract.
Often misdiagnosed initially, an estimated 3 million people have celiac disease. Avoiding gluten-containing foods stops the symptoms and can give the body time to heal.
However, eating a gluten-free diet is not as simple as it sounds, because it means saying