CELIAC DISEASE AND GLUTEN INTOLERANCE

In 1995 Gini discovered that she has gluten intolerance. As a result of her own personal experience and treating others with Celiac disease and gluten intolerance, she has become an expert in this field.


An estimated 3 million Americans have celiac disease. The medical community doesn't define celiac disease as an allergy but as an autoimmune disorder where nutrients aren't properly absorbed in the small intestine. The culprit is gluten, a sticky protein found in a vast array of natural and manufactured ingredients and food products including wheat, barley, and rye flours that provide the tender, elastic texture in that slice of bread. It is estimated that the condition affects one in every 130 people worldwide, and it is undiagnosed in about 90 percent of Americans who have it.

In addition to celiac disease, there are a range of medical conditions that are related to wheat intolerance. Wheat is one of the eight most common allergy-causing foods. While this allergy most often affects children, it can also occur in adults.