Celiac disease is an immune reaction to gluten, a protein found in wheat, rye, and barley. The disease affects about one in 100 people in Europe and North America.
The Awareness Campaign provides current, comprehensive, science-based information about the symptoms, diagnosis, and treatment of celiac disease, also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy.
The key to understanding the Gluten Free diet is to become a good ingredient label reader. The following ingredients should not be consumed. They come from prohibited grains: barley, rye, triticale, wheat (durum, graham, kamut, semolina, spelt), malt, malt flavoring, malt vinegar (generally made from barley—verify the source).
Celiac Disease Foundation
Public Service Announcement
Riceworks Sponsors Interview With
Celiac Disease Expert Shelley Case
Resources
1. NIH: Celiac Disease Awareness Campaign
2. Celiac Disease Foundation
3. Academy of Nutrition and Dietetics, Celiac Disease
4. Rachel Begun, RD, "The Gluten Free RD"
5. Shelley Case, RD
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