By Karis Gabrielson, R.N.You may have noticed more gluten-free items showing up on store shelves — and on restaurant menus, too.
Today, there's growing interest in avoiding gluten. That may be a trendy choice for some. But, it's a medical necessity for people with celiac disease.
People with this condition shouldn't eat gluten — a protein found in wheat, rye, barley and some other grains — because of the way their bodies react to it.
Here are seven key facts about celiac disease:
1. It's on the rise. Celiac disease was once considered rare. But, blood sample research indicates it may be about four times more common today than it was 50 years ago. By some estimates, 1 in 100 Americans currently has this condition. Experts believe this may be partly due to how wheat crops and processing have evolved over time.
2. It's an autoimmune disorder — not an allergy. The body's immune system reacts to gluten by attacking and harming the small intestine. As a result, the body can't absorb enough nutrients.
Click Here to continue reading.
No comments:
Post a Comment