Ultimate Gluten-Free Guide to Celiac Disease, Gluten Sensitivity and Gluten Intolerance
What’s Gluten, and Why Should We Care?
Gluten is the main protein in grains, such as wheat, barley and rye, which provide an important source of nutrition for about 20% of the world’s population. As with most foods, almost everyone can tolerate these grains, but a small fraction of people have a reaction to gluten, resulting in a variety of conditions:
- Celiac Disease — An immune reaction to gluten that causes inflammation and damage to the intestines—and sometimes other parts of the body (joints, skin, nerves, brain). It affects about 1% of the population.
- “Non-Celiac” Gluten Sensitivity — Produces similar symptoms to celiac disease, but does not appear to cause any permanent damage. Much less well understood.
- Wheat Allergy — Not as common, with the same symptoms that are seen in allergies to other foods, such as peanuts (rash, swelling, difficulty breathing).
We created this website to provide well-researched information for people with celiac disease or gluten sensitivity, and to help make connections with businesses that have made a special effort to serve this lifestyle.
Announcing the First in Our New eBook Series!
Gluten-Free, Deliciously! Party Food Recipes
Having celiac disease is no party, but that doesn’t mean that our social lives can’t be enjoyable!
Just in time for the holidays, here is our selection of delicious Gluten-Free Party Food Recipes, taste-tested by celiac and non-celiac family and friends.
Coming soon. All major eBook formats: iPad/iTunes, Nook, Sony Reader, etc.