What is Celiac disease and why are gluten free products used?
Celiac disease is a genetic disorder. In people with CD, eating certain types of protein, called gluten, sets off an autoimmune response that causes damage to the small intestine. This, in turn, causes the small intestine to lose its ability to absorb the nutrients found in food, leading to malnutrition and a variety of other complications. The offending protein, gluten, is found in wheat, barley, rye, and to a lesser extent, oats. The “gluten” in wheat, rye, barley, and in a much lower amount, oats, contains particular amino acid sequences that are harmful to persons with celiac disease. Celiac disease is life-long and currently incurable. The only known treatment at this time is strict adherence to a gluten-free lifestyle.
