Celiac Disease is both a digestive and autoimmune disorder. Celiac Disease tends to occur in people who are genetically predisposed the ingestion of gluten, which could lead to damage of the small intestine.
Gluten is a protein found in wheat, rye and barley. When someone with Celiac Disease eats gluten, their bodies immune system mounts an attack.
The most common symptom is diarrhea but other symptoms include bloating, gas, fatigue, anemia and osteoporosis. Pain in the abdomen or the joints are the areas where most people will experience pain after ingesting gluten.
Developmental issues may arise as well, such as delayed puberty or slow growth.
A person with celiac disease may or may not have symptoms. Diagnosis involves blood tests and, in most cases, a biopsy of the small intestine. Since celiac disease is hereditary, family members of a person with celiac disease may wish to be tested.
If you have celiac disease, you can’t eat any foods that contain gluten (including wheat, rye, barley, and oats). Dropping gluten from your diet usually improves the condition within a few days and eventually ends the symptoms of the disease. In most cases, the people are healed within six months.
Cutting out gluten from your diet may tough, but we try to make it easier for you. Our full line of baking mixes are certified gluten-free in addition to being Top 8 allergen-free and kosher. We have spent years perfecting our recipes so that you can enjoy some of the foods you and your family have been missing.