SensitiviTees Allergy Awareness T-shirt Line is a Featured Product in Fall Edition of Allergic Living Magazine

Food Allergy and Gluten-Free Awareness Apparel is Spotlighted in Publication’s “Allergy Shots” Section; Messages Help Schools and Others be More Aware of Childrens’ Dietary Concerns and Needs

SensitiviTees, “The sharing caring clothing company,” is a complete line of t-shirts for children and adults that alert others to the wearer’s food allergies or gluten-free diet. Readers of Allergic Living magazine are now aware of the line with its inclusion in the publication’s “Allergy Shots-Get in Gear” section in the fall 2014 issue, which came out in early September.

The brand caught the attention of the magazine’s editor, Alisa Fleming, and the fall issue provided a timely spotlight as children with celiac disease or common food allergies head back to school, out of the careful watch of parents and caregivers. The SensitiviTees graphics tell others about the wearer’s food allergy or need to avoid gluten; designs include milk and dairy allergies, nut and peanut allergies, fish allergy, wheat allergy, and gluten-free designs.

The SensitiviTees brand has drawn the attention of food allergy and celiac sufferers nationwide through its blog and website which provide helpful information and resources for those communities. Last spring we formed a strategic partnership with Brothers-All-Natural snacks, which caters to individuals with various food allergies and sensitivities, including those who maintain a gluten-free diet. In honor of Celiac Awareness Month in May, SensitiviTees participated in an online contest sponsored by the snack company; it is now participating in the Brothers-All-Natural Allergy-Friendly MegaGiveaway which will run through September 30, 2014. 

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Win 36 allergy-friendly products for a healthy school year!

SensitiviTees and eight amazing brands have come together to offer ONE lucky winner 36 must-have items for allergy-free living.

See how to enter contest toward the end of the page!

Meet the Brands:

SensitiviTees
SensitiviTees colorful, allergy-themed clothing line is a fun, gentle way to remind people of their dietary needs and promote awareness of food allergies.   The company and products were created by parents of children who have food allergies and understand what it takes to keep a child safe from allergen exposure. The various Tee designs are available in long or short sleeve and contain messaging for the common allergies: Nut/peanut, fish, milk, dairy, wheat, and gluten-free. Let’s face it; when more people know about your child’s allergy, the likelihood of exposure is decreased. As an added bonus, SensitiviTees are super-cute and fun to wear for all ages!

Nutrimom-Food Allergy Liason
Tracy Bush, Nutrimom is a Food Allergy Consultant, Blogger, Author and the mother of a child with multiple life-threatening food allergies. She helps to bridge the gap when someone is diagnosed with a food allergy and how to begin in the world of allergy-friendly foods.

SunButter
SunButter is free of nut, peanut, tree nut, gluten, dairy & egg and has the same amount of protein as peanut butter without the allergy concerns.

Enjoy Life Foods
Allergy-friendly snacks that are all free of the top eight allergens but never free of great taste. Enjoy Life’s mission and brand is to create and shape safe, great tasting free-from food products the world trusts and loves so that everyone can eat freely!

Freedom Foods
The Freedom Foods range of cereals is made in a dedicated, specially-built Allergen-Free facility in the Riverina region of New South Wales, in Australia. Because our site has been developed specifically to make allergen free foods and we test every batch we make to the most stringent levels possible, you can be assured that the Freedom Foods products you buy are free from the allergens you need to avoid.

New Wave Enviro
New Wave Enviro is a family owned company, wholesaling environmentally friendly products since 1993. Our complete line of Enviro Filters, BpA Free Enviro Bottles, Seriously Safe Stainless® Steel Bottles and Litter Free Lunch™ Products help to improve the quality of life while creating earth-friendly alternatives

Smart Flour Foods
Smart Flour Foods believes that everyone should love what they eat, and the company’s passion is creating great tasting gluten-free foods through the power of Ancient Grains.  Loaded with vitamins, minerals and fiber, their naturally gluten-free pizzas and crusts use only the highest quality ingredients and contain no artificial preservatives or synthetic hormones.  Combined with the unrivaled Ancient Grain taste, Smart Flour Foods are delicious, nutritious and always gluten-free.

Winona Pure Oils
Winona Pure Oils are able to do what no other cooking sprays on the market can do—provide your meals, and popcorn, with a natural and pure taste without the use of chemical propellants. Our products offer you the convenience of an aerosol spray that can be safely sprayed directly on your food. Our mission is to change the way people think about cooking sprays. Make it your mission to Purify Your Life with Winona Pure’s 100% real oils.

Brothers-All-Natural
Brothers-All-Natural produces healthy, natural, convenient fruit snacks made from 100% real fruit, with absolutely no additives or preservatives of any kind. With a variety of products that include freeze-dried Fruit Crisps, Fruit Clusters, and Fruit & Oats cereal, there are plenty of healthy snack options for all ages and diets. All Brothers-All-Natural Fruit Crisps and Fruit Clusters are allergy-friendly; gluten-free, peanut/nut free, soy free, dairy free, non GMO, vegan, and OU Kosher certified. These fruit snacks are nothing but 100% fruit, just the way nature intended!

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The New Gluten-Free Must-Have in our House! PLUS-Gluten-Free Goodies Giveaway

Our son has celiac disease and is on a very strict gluten-free diet. We keep a strictly gluten-free household as well so we’re always on the lookout for new products we can all enjoy. In fact, we are passionate about the hunt for delicious gluten-free foods that not only are delicious but nutritious as well. We just bagged another great find with Brothers-All-Natural fruit crisps.

When I brought home a box of the apple fruit crisps last month, wow—did that ever make our son’s day. He loves them!

We love them, too (please tell us they are not just for kids) because the Fruit Crisps are very allergy-friendly and our son does have some food allergies we have to be mindful of as well. Brothers-All-Natural fruit crisps now occupy a permanent place on our weekly shopping list. We’re planning to try some of the other varieties and look forward to adding them to desserts or salads or with dips.

Our son brings them to school and can snack away without a care. The crunch makes them kid-friendly (unlike dried fruit that says “grownup food”) and of course, we don’t have to worry that he’s eating something that will aggravate his condition since they’re simply all fruit. Since dealing with his food and health issues, we’ve become so much more aware of what’s in the public food supply (much of it is not so good) so we are delighted that Brothers-All-Natural’s fruit crisps are certified to be gluten, peanut, tree nut, soy, and GMO free.

Even if we were not dealing with his celiac disease and food allergies, we’d be so happy to know our son is simply eating healthy snacks instead of all the junk that’s out there. He’s always been so good about his dietary restrictions and it’s so satisfying for all of us that we found something that takes no convincing to eat.

Visit http://blog.brothersallnatural.com to learn more about Brothers-All-Natural fruit crisps and more!!!

We like Brothers-All-Natural so much that SensitiviTees has teamed up for a great gluten-free goodies giveaway in May, in honor of National Celiac Awareness month. The winner will receive a 24-pack of Disney Variety Fruit Crisps and a free SensitiviTee with the gluten-free or allergy awareness design of your choice.

Click on this link to enter the Giveaway

May is Celiac Awareness Month--brought to you by National Foundation for Celiac Awareness (NFCA)

Heroes Within Us

This Celiac Awareness Month, the National Foundation for Celiac Awareness (NFCA) is recognizing the Heroes Within Us - community members who are out there making a difference in the lives of those with celiac disease or non-celiac gluten sensitivity ('gluten sensitivity').  Stick with us throughout May 2014 to hear from our featured community members and to learn about what makes them heroes.

2014 Celiac Awareness Month Toolkit

Back by popular demand, the 2014 Celiac Awareness Month Toolkit has everything you need to raise awareness and educate yourself and others about celiac disease, gluten sensitivity and the gluten-free diet.

As a bonus this year, you'll also get access to delicious gluten-free recipes from our sponsors.

Download the free toolkit here. 

Gluten-Free Product of the Day

We’re featuring a different gluten-free product every day this month.  Check the Gluten-Free Product of the Day page daily for product ideas to change up your gluten-free food routine.

Upcoming Events

Free Webinar: Best Practices in Celiac Disease Diagnosis 
Thursday, May 15, 2014 at 2 p.m. EST/11 a.m. PST

We couldn't think of a better time to share the most up-to-date and accurate information about celiac disease testing for both kids and adults.  We'll be joined by our expert panelists: NFCA's Scientific/Medical Advisory Council members Dr. Daniel Leffler of Beth Israel Deaconess Medical Center and Dr. Ritu Verma of The Children's Hospital of Philadelphia. Register now! 

Other Celiac Disease Awareness Events:

• Twitter Chat on Celiac Disease Diagnosis: #NFCAchat
  Tuesday, May 13, 2014 at 8 p.m. EST/5 p.m. PST
• Celiac Awareness Day with the Philadelphia Phillies
  Sunday, May 18 at 1:35 p.m. EST
• Twitter Chat on Celiac Disease Awareness: #NFCAchat
  Tuesday, May 20, 2014 at 8 p.m. EST/5 p.m. PST

Community Photos

Back in April, NFCA asked the community to share their photos for our "secret project."  We put them in our logo to show that you all are heroes within our community.  The pictures were so great, we couldn't keep them to ourselves.  Check out our Heroes Within Us Pinterest board to get a better look at the heroes who are part of our community.

Want to be on our Pinterest board?  Send your photo to awareness@celiaccentral.org.

Celiac Awareness Month Recipe Box

Introducing NFCA's first-ever Celiac Awareness Month Recipe Box featuring recipes from our sponsors.

Grab the recipes.

What is Celiac Disease?

Celiac disease is a genetic autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley and rye.  An estimated 1 in 133 Americans has celiac disease, yet 83% remain either undiagnosed or misdiagnosed.  Currently, the only treatment is a strict, lifelong gluten-free diet.

Learn more:
Celiac Disease Symptoms
Celiac Disease Symptoms Checklist
Testing & Diagnosis

What is Gluten Sensitivity?

Non-celiac gluten sensitivity ('gluten sensitivity') is a non-specific immune response to gluten that presents with symptoms similar to celiac disease.  According to preliminary research, gluten sensitivity does not result in damage to the intestine.  Research is conflicting, but it has been estimated that up to 6% of the American population has this condition.  Researchers don’t fully understand the long-term effects of gluten sensitivity, but a gluten-free diet is the current recommended treatment.

Learn more:
Non-Celiac Gluten Sensitivity

National Foundation for Celiac Awareness Press

The National Foundation for Celiac Awareness (NFCA) has experts on staff available to speak with the press about celiac disease, non-celiac gluten sensitivity and the gluten-free lifestyle.

Media Contact:
Angela Salerno-Robin
Edelman
312-233-1243
angela.salerno@edelman.com

Topic areas include, but are not limited to:

• Celiac disease, gluten sensitivity and gluten-free diet overview
• Barriers to diagnosis
• Personal experiences with celiac disease
• Gluten-free dining and food safety
• Growth of the gluten-free market
• Gluten-free food labeling
• Gluten-free fad diet vs. a medical necessity

© 2014 National Foundation for Celiac Awareness. All rights reserved. 

Gluten Free Goodies Giveaway

We like Brothers-All-Natural so much that SensitiviTees has teamed up for a great gluten-free goodies giveaway in May, in honor of National Celiac Awareness month. The winner will receive a 24-pack of Disney Variety Fruit Crisps and a free SensitiviTee with the gluten-free or allergy awareness design of your choice.

Click on this link to enter the Giveaway

May is Celiac Awareness Month and we have lots of shirt selections with special emphasis on Celiac Disease and Gluten-Free Diets

SensitiviTees Graphic Apparel Company Unveils Updated Website Featuring New Gluten-Free Designs in Time for National Celiac Awareness Month. E-Commerce Site Sells T-Shirts with Messages about Common Food Allergies, with Special Emphasis on Celiac Disease and Gluten-Free Diets

May is Celiac Awareness Month. To help support celiac sufferers and to bring more awareness of celiac disease to the public, SensitiviTees, “the sharing caring clothing company” has launched a new e-commerce website, SensitiviTees.com. Consumers can purchase t-shirts for children and adults that bear messages about celiac disease and food allergies “to help others be more sensitive.” The company was started in July 2010 by two mothers whose son suffers from food allergies and celiac; they developed a novel approach to remind family, friends, and teachers about their son’s food restrictions, with a specialty t-shirt line that delivers the message.

“We wanted to come up with a fun way to convey a serious issue regarding our son’s condition and that of other children,” said co-founder, Stacy Tankel. “After doing some research, we realized that many people are in this position of always having to warn others about dietary restrictions and issues around certain foods. Out of that research and the experience of parental concern, we came up with the idea for SensitiviTees.” The company sells short-sleeve and long-sleeve shirts with whimsical, colorful designs to help make others aware of gluten-free restrictions and wheat allergy, dairy and milk allergy, fish and seafood allergy, and nut and peanut allergy.

Celiac disease is an autoimmune disorder that causes inflammation of the small intestine when the individual ingests gluten, a protein found in wheat, barley and rye. This inflammation, which affects the villi, can lead to malabsorption of nutrients which, in addition to digestive problems can lead to complications such as anemia, bone loss, increased risk of other autoimmune disorders, infertility and neurological problems. It is difficult to diagnose but symptoms can be reversed and managed by adopting a completely gluten-free diet. The National Foundation for Celiac Awareness (www.celiaccentral.org) notes that about 1 percent of the population has celiac disease; of that number, an estimated 83 percent of Americans with celiac disease are undiagnosed or misdiagnosed with other conditions.  

As a reminder, our blog is frequently updated with helpful information about celiac, gluten-free foods and recipes, common food allergies and tips for healthful living. There is also a resource page with links to organizations that offer education and information on celiac disease and gluten-free foods.

In addition to consumer sales, SensitiviTees offers a reseller program. For more information or to shop the line of graphic tees, visit www.SensitiviTees.com or contact us at info@sensitivitees.com .

Passover Is Becoming the First (Mostly) Gluten-Free Holiday by Michael Antonoff

Something magical happens this time of year for people with celiac disease: It's called Passover.

An important holiday for the observant, it's also becoming a great time for anyone to find gluten-free products in special Passover aisles. It's time marketers took notice.

Celiacs need to avoid certain Passover foods, of course. Most matzo, for example, is made from wheat, which they cannot eat. Regular matzo ball soup doesn't turn into gluten-free chicken soup by removing the matzo balls after they've leached into the broth, and a gefilte fish will be gut-wrenching if made with conventional matzo meal.

But finding gluten-free matzo ball mix or boxes of gluten-free matzo isn't difficult in early spring. And the holiday's dietary restrictions, which include avoiding leavened bread, have led manufacturers to offer numerous gluten-free options.

Shortly after Lent, my wife, Jackie, who isn't Jewish but is seriously celiac, begins to salivate over what the local Stop & Shop will be stocking for Passover. She says she dreams about a Jelly Roll Cake from the Oberlander Bakery Co., a Classic Seven-Layer Cake from Zemer Cookies & Cakes or a Gluten Free Swiss Chocolate Roll from Shabtai Gourmet.

There are potato pancake mixes, brownie mixes and several flavors of macaroons. A company called Yehuda Matzos not only makes gluten-free matzos but offers them in "Toasted Onion," "Cracked Pepper Crackers," and "High-Fiber" varieties.

But she knows from experience that her window of opportunity lasts only a couple of weeks.

Mintel, a market research company, estimates that the gluten-free food and beverage industry is now a $10.5 billion business. By 2016, it will produce more than $15 billion in annual sales. According to Mintel, "some 24% of consumers currently eat, or have someone in their household who eats, gluten-free foods. Perceptions of gluten-free foods have moved from being bland, boring substitutes for gluten-containing products to everyday items that appeal to those with and without a gluten allergy. Three quarters (75%) of consumers who do not have celiac disease or sensitivity to gluten eat these foods because they believe they are healthier, despite the lack of any scientific research confirming the validity of this theory."

All this attention to Passover and gluten-free by people who don't even celebrate Passover seems to have been lost on marketers. It's time for the grocery industry to subtly brand Passover as the first gluten-free holiday.

Presidents' Day has been branded a national sales holiday, Thanksgiving as the start of Christmas shopping, and St. Patrick's Day as a time for all-day partying. So, while recognizing that many people uphold Passover traditions for religious reasons, why not also brand Passover as the season of the gluten-free?

Courtesy of Crain Communicfations

The Best and Worst Foods for a Gluten Free Diet by Traci D Mitchell

Foods for gluten free diets are absolutely everywhere right now. But should you be eating them? The short answer: some, but not all. Before I get into the best and worst foods for a gluten free diet, let me explain what gluten is, why some people must avoid it and how shifting gears to a processed gluten free diet could be nothing but trouble for you.

What is Gluten?

Gluten is simply a protein found in grains including wheat, rye, barley andoats*.

Keep in mind, grain derivatives that contain gluten include: triticale, spelt, semolina (durum), einkorn, bulgur, farina, seitan, cous cous, matzo, beer and soy sauce.

*Technically oats don't contain gluten, however, they're are often affected by cross-contamination with other glutenous crops. If farmers rotate their crops from season to season, growing wheat one year and oats the next, remnants of the wheat may still be in the soil.

Who Should Avoid Gluten?

People with celiac disease need to absolutely avoid gluten. Celiac disease is a condition triggered by glutenous foods that affects the absorption of nutrients in the small intestines. When gluten is eaten by people with celiac disease, their body produces an autoimmune response, essentially attacking itself. This response can be very painful. What's more, as nutrients are not absorbed properly, people with celiac disease can become deprived of essential vitamins and minerals needed to maintain optimal health. It's estimated that 1 in 133 Americans have celiac disease, or about 1% of the population.

Symptoms of celiac disease:

• Skin Rash
• Weight Loss
• Muscle Cramps
• Anemia
• Joint Pain
• Constipation
• Acid Reflux
• Tingling in Hands and Feet

A larger group of people have what's become known as gluten sensitivity, or non-celiac gluten sensitivity, meaning the body reacts to gluten, but not by mounting an autoimmune response. There is no allergy. While not everyone in the medical community is yet convinced that gluten sensitivity exists, it's estimated that between 5 and 6% of the American population has gluten sensitivity.

Symptoms of non-celiac gluten sensitivity:

• Gas or bloating after eating foods containing gluten
• Inflammation or sudden swelling throughout the body
• Fatigue
• Depression
• Eczema or rash-like condition on skin
• Migraines

As similar as these symptoms are to celiac disease, the only true way to determine if you have an allergy to gluten is through a blood test administered by a medical practitioner. If a blood test comes back as negative for celiac disease, you may be sensitive. In either case, completely avoiding foods containing gluten (and there are many) is the only way to eliminate symptoms.

Should You Eat Gluten Free Foods?

Fortunately, many foods that are found in nature are gluten free. It's the processed gluten free breads, cookies and crackers that are nothing but trouble. On the upside, a person with celiac disease can enjoy a convenient gluten free treat, however, these foods are no healthier than any other super sugary food out there. Gluten free breads, cookies and crackers are still breads, cookies and crackers…just without the gluten. They're not a health foods, they're a gluten free food.

So should you eat gluten free foods? If you have celiac disease or a gluten sensitivity, absolutely! If you think you might have a gluten sensitivity, cut out gluten for a couple weeks, then reintroduce it slowly. If you start noticing that you don't feel as good as you did when you were gluten free, it's your body's way of telling you to cut out the gluten.

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The Best Foods for a Gluten Free Diet

It should come as no surprise that the best gluten free foods are found in nature. You eat them every day and don't pay extra for the gluten free price tag. They include:

• Vegetables
• Fruits
• Nuts
• Seeds
• Fresh Meats*
• Most Dairy Products*
• Eggs
• Quinoa
• Buckwheat (does not contain gluten)
• Rice
• Amaranth
• Oats**
• Flours: Almond, Rice, Potato, Taro

*Note: Deli meats, prepared burger patties and meats in prepared sauces often contain gluten. Unless stated on the package, bleu cheese contains gluten from bread mold. Ice cream products often contain derivatives of gluten.

**Oats are technically not a glutenous product. Many oat products are labeled as gluten free. Some people with celiac disease would do best to avoid oats altogether, but some might be able to tolerate them.

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The Worst Gluten Free Foods

Again, a processed gluten free food product is still a processed food. Eat these foods as sparingly as you would any other snack food. They're no more nutritious that anything else.

• Sugary Cereals: There are plenty out there that are gluten free. Look at the amount of sugar. If it's over 10g per serving, put it back.
• Cookies:  Cookies are just cookies, even if they're gluten free. The possess no power to help you lose weight or increase energy. 
• Savory Snacks: Gluten free snacks, like tortilla chips and corn puffs can still contain a lot of unhealthy additives.
• Breads: Some brands might be ok for a sandwich, but gluten free sandwich bread is not only calorically dense, it often contains very little nutrient value, something people with celiac disease should avoid.
• Dressings: The same rules apply here as they do for dressings containing gluten. Bottled salad dressings usually contain loads of ingredients, including flavor enhancers and stabilizers, that don't help you in any way.

Courtesy of About ChicagoNow

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Drs. Oz & Roizen: Gluten-free foods have benefits for everyone

Americans spend a whopping $10.5 billion a year on gluten-free foods, including calorie bombs like zero-gluten cakes, pizza, fast-food fries and, new this year, gluten-free, chocolate-chip Girl Scout cookies.

But even as food marketers cater to the craze with so many unhealthful products, you should tune in to the fact there are real benefits from reading the labels and going gluten-free or easy on gluten. (Hint: You're going to want to dump all that processed, refined flour that shows up in cereals, breads and frozen meals in favor of tasty, nutrition-packed alternative grains and grain-like foods.)

What started this trend was the realization that at least 1.8 million Americans have celiac disease (it was underdiagnosed for a long time) - an autoimmune disorder triggered by a mistaken immune system reaction to gluten proteins found in wheat, barley and rye. If gluten is eaten, the reaction causes damage to the small intestine and malabsorption of nutrients, and can lead to osteoporosis, brain fog and other complications.

Another 18 million of you may have a gluten or wheat sensitivity that triggers headaches, tiredness, inflammation, joint pain and digestive discomfort. There's no test for this kind of intolerance. But if you've given up gluten and feel better, then stick with it. And the rest of you? Whether gluten makes you feel bad or not, you can benefit from trying these amazing gluten-free strategies.

Replace some grains with veggies. Long before gluten-free foods hit the mainstream, people who avoided G-packed grains hit on a smart move: They ate sandwiches on slabs of lettuce instead of bread, served an extra veggie with dinner instead of rolls, and ladled pasta sauce over spaghetti squash or other veggies instead of noodles. Replacing refined grains (white bread, rolls, pasta, cereals) with veggies is a great way to get more fiber, vitamins, minerals and cell-protecting phytochemicals - and cut calories at the same time. (We think this is one reason why people who go G-free feel great and lose weight.)

Munch a new grain. You can hit your whole-grain quota (we recommend three to four servings a day) with delicious alternatives that deliver unique nutrition profiles. Tasty alternatives include:

QUINOA

Safe for people with celiac disease, this delicious side dish actually comes from the same vegetable family as beets and spinach. But it looks and eats like a grain, thanks to its tiny seeds packed with protein, fiber, B vitamins and iron. Quinoa has a mild, nut-like flavor, cooks up in 15 minutes, and is delicious with stir-fries, paired with chicken or fish, or as a base for your famous, secret-recipe spaghetti sauce.

MILLET

In Chinese, the words for millet and mouth together make the word "harmony," a nod to this grain's popularity. Rich in polyphenols and in magnesium, millet cooks in 25 minutes. Its fluffy texture makes it a natural in pilafs or as a hot breakfast cereal. Toss it in soups and stews, or bake into bread.

BUCKWHEAT

Like quinoa, buckwheat (also known as kasha) isn't a true grain. It has long been prized in great cuisines around the world - as kasha in Eastern Europe, soba noodles in Asia, even in French pancakes. It contains blood-sugar-friendly soluble fiber, plus slow-digesting starches that help protect against colon cancer.

AMARANTH

These tiny, protein-packed seeds cook in 15-20 minutes and never lose their crunch. They "pop" in your mouth, revealing a creamy texture within. Rich in protein, amaranth helps control cholesterol, too. Amaranth releases lots of starch as it cooks, creating a porridge-like consistency. Depend on this grain for breakfast, or add it to baked goods or soups.

SORGHUM

Yup, you can eat it. Sorghum is packed with protein, iron and fiber. Widely eaten in India and Africa, you're most likely to find it here as flour. Its starches digest slowly, which helps keep blood sugar lower and steadier - a good deal if you add it to healthy muffin or bread recipes.

Mehmet Oz, M.D., is host of "The Dr. Oz Show," and Mike Roizen, M.D., is chief medical officer at the Cleveland Clinic Wellness Institute. To live your healthiest, visit sharecare.com. Distributed by King Features Syndicate, Inc.

Courtesy of Idaho Statesman

Courtesy of Idaho Stateaman
Read more here: http://www.idahostatesman.com/2014/03/22/3095914/gluten-free-foods-have-benefits.html?utm_content=buffer361f5&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer#storylink=cpy

What you need to know about gluten and celiac disease by Erica Marcus

Why all the fuss about gluten?

Over the past decade, gluten has surpassed fat, and is now making gains on refined sugar as Public Health Enemy Number 1. We asked Dr. Peter H.R. Green, director of the Celiac Disease Center at Columbia University, to explain what exactly is going on.

What is gluten?

Gluten is a protein found in the cereal grains wheat, barley and rye.

What is celiac?

Celiac disease is an inflammatory condition in the small intestine, the result of the body's immune reaction to gluten, in genetically predisposed individuals. The inflammation can lead to malabsorption of nutrients. Moreover, common complications of celiac disease in adults include reduced bone density, anemia, increased risk of other autoimmune disorders and malignancies, infertility and neurological problems. Overall, 0.7 percent of the population has celiac. About one in a hundred Caucasians have it, it's less common in other ethnic groups.

What is gluten sensitivity?

This is a term for people who don't test positive for celiac antibodies but whose symptoms (usually gastrointestinal or neurological) resolve when they go on a gluten-free diet. Gluten sensitivity is often self-diagnosed and also is called gluten intolerance.

Is everyone better off avoiding gluten?

No. There is no evidence that people without gluten sensitivity will benefit from abstaining from gluten. In fact, it can be more difficult to eat healthfully when you eliminate gluten from your diet. Wheat flour is fortified with vitamins and minerals, but the flours they use as wheat substitutes -- rice flour, potato starch, tapioca flour -- are not fortified. There's also less fiber in gluten-free grains than there is in whole-wheat flour.

The gluten-free market is more than $4 billion annually. Who is buying all these gluten-free products?

Of the 0.7 percent of the population that has celiac, only 17 percent are aware of it. That means 80 percent of celiac sufferers don't know they have celiac. Meanwhile, about 0.5 to 0.6 percent of the population that doesn't have celiac is following a gluten-free diet. It's ironic: There are many people who should be on a gluten-free diet who aren't, and many people who are on such a diet and don't need to be.

There also are many people who buy gluten-free products because they like them or think they're healthier but who also buy "regular" food.

Why would a healthy person choose to be on a gluten-free diet?

Currently, gluten is the big bogey man, and the gluten-free diet is trendy. People are getting a lot of press saying that gluten sensitivity is very common; individuals are claiming it causes brain issues, that it's evil. But there's no evidence for that.

Is wheat different than it used to be?

Wheat has no more gluten in it than it used to have. Nor is there any genetically modified wheat consumed in the United States. It's possible there's more gluten being added to food now but, again, only a small fraction of the population is affected by that.

What could be causing the rise in celiac?

We don't yet understand why celiac and other autoimmune conditions are on the rise, but the evidence suggests environmental factors that have nothing to do with gluten. For example the widespread use of antibiotics, what's being added to food, the tremendous distances food has to travel from the farm to the plate. That's what people should be concerned about.

Courtesy of Newsday