Why are so many people gluten intolerant? The number of Americans who say they are gluten-free more than tripled from 2009 to 2014. But the number of Americans who have celiac disease stayed pretty much same (roughly 1% of the population). More people may be sensitive to gluten because of other underlying conditions. Chronic inflammation […]
Grains are also known as kernels. They are the seed of a plant and are made of three main parts: the bran, endosperm and germ. The bran is the outer layer of a grain and has fiber, vitamins, minerals and other antioxidants. The middle layer is the endosperm, which has starchy carbohydrates, protein and some vitamins and […]
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. 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. These attacks lead to […]
WakeMed is partnering with the Celiac Disease Foundation to start a new local support group at Cary Hospital. In fact, our first meeting is Tuesday, March 17 from 6 to 8 pm. This is great news for people in our area who must follow a gluten-free diet. Why a support group for celiac disease? […]
Donuts, cupcakes, freshly baked bread, beer, pasta with sauce and creamy ranch dressing – all can be categorized as some of life’s most enjoyable guilty pleasures. However, someone with Celiac disease or a gluten sensitivity would probably disagree. According to the National Foundation for Celiac Awareness (NFCA), about one percent of Americans have celiac disease […]
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