Celiac disease is a painful and chronic medical condition in which the absorptive surface of the small intestine is damaged by gluten, preventing the absorption of nutrients – the protein, fat, carbohydrates, vitamins and minerals – necessary for good health.
Gluten is a protein found in wheat, rye, triticale and barley that helps bread and other baked goods to bind and prevent crumbling. Because it thickens and creates texture and chewiness, it’s also widely used in many processed and packaged foods, beverages, sweets and sauces, as well as in medications, supplements and cosmetics.
The disease can develop at any age, and the risk increases if you are related to someone with it.
And although there is no cure, yet, it can be successfully treated or controlled by a gluten-free diet.
The demand for gluten free
Health Canada estimates that one out of 133 people in Canada, and that less than 10% of people with Celiac disease have been diagnosed. Another 2.1 million people are non-celiac gluten sensitive, and more than 7 million Canadians believe that gluten-free products are a healthier choice.
Because of this demand, more and more gluten-free products are readily available on the market. At Nature’s Fare Markets we make them easy to find…just look for the green tags in every aisle.
Naturally gluten free foods
- Beans and legumes
- Seeds and nuts in a natural, unprocessed form
- Fresh eggs
- Fresh meats, fish and poultry (not breaded, battered or marinated)
- Fruits and vegetables
- Most dairy products
- Rice, quinoa, teff, millet.
The symptoms
Some or all these symptoms can be experienced:
- Anemia
- Chronic diarrhea
- Weight loss
- Fatigue
- Cramps and bloating
- Some may also suffer an intense burning, itchy rash called dermatitis herpetiformis.
Sources
www.celiac.ca
www.healthcanada.ca
http://www.agr.gc.ca
