Food for Thought: Gluten-free
November 11, 2009 12:30 PM
Maybe you've noticed some label changes on products at the grocery store. But do you know what "gluten-free" means, and who needs these products?
Have you noticed the "gluten free" label on more and more packaging at the grocery store? Do you know what it is, and who needs these products?
As it turns out, more and more Americans do. Doctors believe about 1 in every 133 people has Celiac disease, and autoimmune disorder of the digestive system.
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It is triggered by the consumption of foods containing gluten, a protein found in wheat, barley and rye.
In Celiac disease, the gluten attacks the lining of the small intestine.
"The most common symptoms for Celiac disease or classic Celiac disease are gastrointestinal in nature. So it includes gas, diarrhea, bloating, weight loss or nutritional deficiencies. Atypical findings for Celiac disease can present in a host of different fashion; anything from headaches, to behavioral problems, seizure disorder, abnormal pigmentation or lines in the teeth," explained Dr. Laurie Mahajan, the Director of Pediatric Gastroenterology at The Cleveland Clinic.
"You can have other thyroid problems or other autoimmune disorders. Osteoporosis or bone thinning. There are a variety of systems in the body affected."
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