Bringing you the heart of the matter in LifeCycles by Laurie Edwards-Tate

A gluten-free diet is necessary for the millions of people affected worldwide with gluten intolerance. Gluten intolerance is the allergic reaction caused by consuming any product containing wheat, barley, rye or triticale. Wheat additives also contain gluten and are commonly found in fresh and frozen foods, soups, bread, pastries, desserts, beverages, vitamins, and medications.

Knowing what Gluten is and reading labels to avoid it are the first steps to combatting gluten intolerance.

Considered an autoimmune disease, celiac disease attacks the small intestines in response to the consumption of gluten.

Celiac disease is also considered the most common genetic disease affecting populations worldwide. As many as 1 in 141 Americans have celiac disease according to the National Institute of Diabetes and Digestive and Kidney Diseases, although many don’t know it.

Read more on Laurie’s article at LifeCycles in the Communities Digital News.

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