Going “gluten-free” is a trend or a health choice for some, but for others, it’s a critical way of life.
Celiac disease is an autoimmune disorder that can occur in genetically-predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two-and one-half million Americans are undiagnosed and are at risk for long-term health complications. For these people, eating a slice of bread or a bowl of pasta is no joke. When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. It’s beyond indigestion or stomach cramps; it’s dangerous to a person with the disease.
Luckily, there are so many great gluten-free options and products in the grocery store today that offer delicious alternatives to wheat, rye and barley choices for people who eat gluten-free.
Look for the products among the shelves stocked at Brookshire’s and in the special section on the baking aisle. Major corporations have started labeling their products as well, to make them easy to identify.