Quotes About Celiac

I don't even know what a gluten is, bro.

Sometimes gluten is even added to chips, which is really annoying.

Just because you take gluten out of something doesn't make it a health food.

The following grains and starches are gluten-free: amaranth arrowroot buckwheat corn millet potato quinoa rice sorghum soy tapioca teff The following foods often contain gluten: baked beans (canned) beer blue cheeses bouillons/broths (commercially prepared) breaded foods cereals chocolate milk (commercially prepared) cold cuts communion wafers egg substitute energy bars flavored coffees and teas

THE GLUTEN POLICE The following grains and starches contain gluten: barley bulgur couscous farina graham flour kamut matzo rye semolina spelt triticale wheat wheat germ

As many as 40 percent of us can't properly process gluten, and the remaining 60 percent could be in harm's way.

people with celiac have significantly increased production of free radicals, and they exhibit free radical damage to their fat, protein, and even DNA.16 In addition, they also lose their ability to produce antioxidant substances in the body as a result of the immune system's response to gluten. In particular, they have reduced levels of glutathione, an

babies who are regularly breast-fed when they are first introduced to foods containing gluten have been shown to cut their risk of developing celiac disease by 52 percent, compared with those who are not being breast-fed.

Who even *heard* of gluten till a few years ago?

Restaurants don't cater properly for celiac sufferers, and neither do supermarkets.

The story of gluten as it relates to the brain throws a wide net, so much more encompassing than the inflammation of a small section of the small intestine that characterizes celiac disease.

I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me.

I don't recommend being gluten-free unless you have sensitivity.

I eat a healthy diet and try to be gluten-free - my body functions better without it.

Some researchers attribute the increase in gluten intolerance and celiac disease to the fact that modern brands no longer receive a lengthy fermentation.

Gluten intolerance and celiac disease are direct results of American agriculture policy and, specifically, the government's wading into the food arena.

a 2011 study found that gluten causes gastrointestinal symptoms in people even if they don't have celiac disease.

Obviously, people with celiac disease or those who are gluten or wheat intolerant should avoid wheat and other gluten-containing grains, including spelt, Kamut, triticale, barley, and rye.

After I was diagnosed with celiac disease, I said yes to food, with great enthusiasm. . . . I vowed to taste everything I could eat, rather than focusing on what I could not.