It is a known fact that presence of gluten in food causes health issues for those who have Celiac Disease.
Gluten is a protein composite found in wheat and related grains, including barley and rye. For those diagnosed with Celiac Disease, a strict gluten-free diet constitutes the only effective treatment to date – avoiding traditional breads, cereals, pasta, pizza and beer. Failure to do so can result in damage to the small intestine, leading to nutrient deficiencies, various digestive issues, anemia, fatigue and an increased risk of many other diseases.
What is still being researched is whether whether people can have a sensitivity to gluten but not be diagnosed with Celiac Disease – a condition known as non-celiac gluten sensitivity.
In non-celiac gluten sensitivity there is limited damage to the small intestine however many of the other symptoms experienced are similar to those in Celiac Disease, including bloating, stomach pain and fatigue.
Prior to the increased awareness of the potential harmful effects of gluten “Gluten Free” products were confined to health-food stores making it difficult for those with Celiac Diseaseor a gluten sensitivity to maintain their gluten free diet. Today more and more products highlight their “Gluten Free” status which makes it easier for anyone concerned about gluten to manage their intake.
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