Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Curtiss Ann Matlock
    Curtiss Ann Matlock

    Nursing Home Care—The Great Challenge for the Celiac

    Reviewed and edited by a celiac disease expert.

    Journal of Gluten Sensitivity Winter 2016 Issue - Originally published January 5, 2016

    Nursing Home Care—The Great Challenge for the Celiac - Photo: CC--William Cho
    Caption: Photo: CC--William Cho

    Celiac.com 03/30/2016 - The woman's voice, polite but firm came over the line: "We cannot accommodate your mother."

    "You can't accommodate her?" I wondered if I'd heard wrong.

    Celiac.com Sponsor (A12):
    "No. We just had a team meeting and it was decided we cannot accommodate your mother because of her diet."

    "Oh." The line hummed as I took in both the news and the woman's frosty tone. The previous week the woman, the admissions coordinator of the nursing home, had been all warm and inviting, even eager to have my mother.

    Finally I came out with, "Well…thank you for letting me know," and the line clicked dead as the woman hung up.

    I had not seen this coming. I hadn't realized that a nursing home would, or could, turn down a patient based on the need for a therapeutic diet. I thought the reason for a nursing home was to care for ill people.

    When I toured the nursing home, the woman proudly proclaimed the facility as being on Newsweek's top recommended list, and gave the appearance of understanding my mother's gluten-free diet, saying, "My niece has told me of it. She's convinced me to eat more gluten-free." The woman went so far as to take notes on my mother's preferences, her love of sleeping in and drinking coffee, and then plopped in my arms a thick packet of Medicare forms. In all ways she had been exceedingly pleasant. Indeed everyone I met at the facility had been pleasant. Purring cats roamed the facility's hallways, birds sang from cages, and they even had a pot-bellied pig in the shade of a tree that could be seen through a window, all for the comfort of the patients. It struck me that they could do these many things for their patients, but feeding one small woman with celiac disease a gluten-free diet was beyond them.

    My mother is eighty-eight years old, a pixie with a contagious smile and genteel Southern manner. She was diagnosed with celiac disease at the age of seventy-five. At that time she was on daily use of a nebulizer, sleeping half days and could not leave home and the bathroom unless she took Imodium. The diagnosis and strict adherence to the gluten-free diet returned her to an active life. She took up painting and driving her aging neighbors out to enjoy shopping.

    A year ago, in rapid succession, a mass was found in one of her lungs, glaucoma took her sight and a stroke impaired her right hand and memory. For months, she required caregivers around the clock. Today she is mobile with the aid of a walker and can manage nights on her own. She can do one thing for herself, and that is get herself to and from the bathroom. Everything else must be done for her—bathing and dressing and maintaining clothes, medications, food preparation, working the television and her bedside radio. On occasion she will get confused and afraid, so I try not to leave her alone for more than an hour. With the aid of private caregivers and hospice assistance, I have been able to keep her in my home, where she has lived for the past six years. However, her funds are depleting for private care, and there is no one to help me care for her.

    After the disappointing phone call from the nursing home admissions coordinator, I sat thinking over all the above facts and allowing myself a sizable hissy fit. Then I gathered myself together and took another look at the nursing home facilities in my area.

    For the next two weeks, I sought more information and made lists. My plan was to be better prepared in knowledge and approach. Running on the theory that it is lack of knowledge that causes the fear of a situation, I put together information on my mother: a list of her conditions, needs and food preferences. Because of no longer having teeth, nor wearing dentures, and her advanced age, she needs soft foods, her favorites being eggs and Vienna sausage, puddings, bananas. At the time she would eat mashed chicken and some vegetables, all simple things. I wanted to reassure the admissions director and staff of the nursing facilities that my mother was easily cared for, and that I was willing to help with her food. I also had two brochures from Gluten Intolerance Group: a single sheet on celiac disease itself, and a color glossy brochure, put together in cooperation with the National Foundation for Celiac Awareness, entitled Celiac Disease in the Older Adult. I hoped to engage the interest of people whose primary aim and business is providing healthcare to the elderly.

    What I discovered is a general lack of any interest in the welfare of the elderly.

    The young woman admissions coordinator of my second choice of facilities, a modern, airy facility, answered my question about their kitchen and possible meeting with the dietary manager, with, more or less, "I've shown you around the building. I don't know what else you want to know." Then she added, "And right now we don't have any female beds available."

    At another facility, the admissions coordinator brushed aside any idea of speaking with the dietician. She did not know what celiac disease was, but assured me they could, "probably handle it."

    The best facility that I found had a waiting list of at least forty names. They stayed so full that they did not provide temporary respite care. Even so, the admissions coordinator showed me around the building, which was very old, and the sight of an elderly blind woman slumped uncomfortably in a wheelchair in the hallway haunted me. Yet their menu posted on the bulletin board seemed promising. "We do home-cooking," the coordinator said proudly. Then she glossed over my request to see their kitchen and meet the dietician. She admitted to never having heard of celiac disease, but said, "We've had many people with uncommon conditions," and put my mother's name on the waiting list. My eye followed her fingers working the pen far down the yellow legal pad. When I offered to leave the brochures about celiac disease with her, she did not even glance at them, but dismissed them with a sweeping wave, saying, "Oh, there's no need."

    Weeks passed. My mother's hospice social worker joined in on the search. She found a facility willing to give the respite stay a chance. "They've had a previous celiac patient," she said.

    By now I was quite skeptical, but also curious with this news. The facility she suggested was the closest near my home, and I could easily visit each day. I agreed to meet with the admissions coordinator.

    The woman said that, yes, the facility had had a previous patient with celiac disease. It was the experience with this patient, who had been uncooperative and would steal food off other patients' trays, that caused the hesitation on their part. "But we're told your mother wouldn't do that," she said.

    Upon studying the fact that my mother was quite incapable of snatching food anywhere, the admissions coordinator said they were willing to offer respite care. I was impressed (surprised is the better word) when the coordinator called the dietary manager to meet me. He read the diet listing I had made up for my mother and said they would have no trouble in providing for her. I volunteered to bring her favorites of chocolate pudding and canned peaches and Vienna sausage for times they might have things she could not eat, and of course any homemade gluten-free cakes.

    We packed my mother up, and she went for her week respite at the facility. Her long-time caregivers went as well to provide support in the strange environment, help her learn her way to the bathroom, and to circumvent the inevitable glitches.

    The first day for lunch in the dining room, my mother was brought Vienna sausages (which I had provided), nothing else. My mother's caregiver went to the kitchen and inquired of the cooks, surveyed the kitchen and the menu of baked chicken and broccoli and how it was cooked and said, "She can have that." We began to wonder how the previous patient had been fed. I also began to wonder if anyone even glanced at the diet I had printed for my mother.

    However, the glitches that week were small. My mother ate well, enjoying their broccoli and branching out to embrace canned spinach. We learned the main reason the facility could and did for that week, succeed in feeding my mother quite well was that they had a full working kitchen and did not rely on food service, where all the meals come prepackaged.

    The respite week also worked because of my mother's private caregivers. They monitored the food and educated the kitchen staff. The dietary manager went so far as to voice his gratitude to one of the caregivers for helping them learn what my mother and could not eat.

    While it appeared no one read any of the dietary information, over all the stay went well enough that a month later, I decided to try it for long term care. The plan was to have her private caregivers ease my mother through the transition for approximately a month, and then gradually reduce their hours, as the nursing home staff learned my mother's needs. We believed it possible to educate the staff.

    The first week went fairly smooth, with a few expected glitches. After that, things went downhill. A semi-soft diet had been requested; this never materialized. My mother's food would be placed on her tray in her room, and left, covered. Either my mother's private caregivers or I had to come in and help my mother eat. Mom's private caregivers continued to mash any meat and large chunks of vegetables, such as sweet potato served still in the skin. They continued to intercept sandwiches on bread and dishes of cake and snack cookies left on her tray. Throughout all of this, my mother's caregivers or I consulted with the dietary manager and the kitchen staff. We thanked them for the good food when it came. We explained again what she could and could not have. We formed the habit of checking each day's menu and writing out foods from that menu that my mother could eat. The kitchen staff accepted these menus and taped them near the stoves. When there was nothing on the menu that my mother could or would eat, we suggested easy canned substitutions. Sometimes she got these substitutions, sometimes not.

    Then came the day when I was told that for the evening meal my mother had been served a hotdog and fries of some sort, both too hard for her, or anyone, to eat. (Keep in mind we are paying for this food.) My mother's caregiver took her back to the room and served my mother her snack cakes and pudding I had provided. Her roommate shared in the cakes, because she had come in too late from her dialysis treatment to get dinner. Why her tray had not been saved for her, I have no idea. I had never seen this woman provided any sort of special diet, and she was both diabetic and had kidney disease.

    The following morning I also I learned one of the kitchen staff responsible for following the therapeutic diet said to my mother's caregiver: "Oh, she doesn't need that diet. That's all made up."

    I faced the fact that providing for my mother was too much trouble for the staff, and they were simply unwilling. My mother was never going to get the food nor the care in eating that she would require at this facility.

    As of this writing, my mother is back home. Private caregiver hours have been drastically reduced. I am able to do this, for now.

    Here are some chilling facts: Studies indicate that today in our country not only are the incidents of celiac on the rise in all age groups, but the median age for celiac diagnosis is just under 50 years of age, with one-third of newly diagnosed patients being over the age of 65.* (Celiac Disease in the Elderly, Shadi Rashtak, MD and Joseph A. Murray, MD)

    This is the age group who are the primary caregivers for themselves and their parents. This is the age group who more often must undergo surgeries and stays in rehabilitation nursing facilities.

    Couple the above figures with the fact that we are an aging population. At the current rate, the number of people age 65 and older is projected to double between now and 2050. The baby boomers, responsible for the great population growth, now average over the age of 65.* (An Aging Nation: The Older Population in the United States, by Jennifer M. Ortman, Victoria A. Velkoff, and Howard Hogan, U.S. Department of Commerce, Economics and Statistics Administration, U.S. Census Bureau.)

    These simple facts paint a picture of a growing challenge. We must be able to provide short and long term nursing home care for the many celiac patients around us today—my mother, myself, the number of over-60 celiacs I've talked to—as well as the tidal wave looming on the horizon.

    In addition, we have other food intolerances on the rise, and we have the needs of those with diabetes and kidney disease and other conditions requiring dietary restrictions. At present, all of these people, not only those with celiac, are being overlooked and discounted.

    I have no solid answers to this immense problem. I do have suggestions on things that can be started.

    The celiac community must recognize and begin to talk seriously about the problem of dietary care in nursing homes. Printing up a glossy brochure with the advice to have the doctor write an order for a therapeutic diet is a start. We have to step out more aggressively with ways to educate and implement therapeutic diets in a real way. We have programs in place educating restaurants and the food industry. Let's get aggressive with the health industry.

    Of course, my experience is that these facilities do not want to be educated. This is where legislation is required. We need to lobby for legislation that requires compliance in the nursing facility industry, in the same way that food labeling compliance was attained.

    Further, we need to support the push for legislation for a required number of CNAs per patient in nursing home facilities. At present, there are laws only governing the minimum number of RNs required per patient in nursing facilities. * (Minimum Nurse Staffing Ratios for Nursing Homes, Ning Jackie Zhang; Lynn Unruh; Rong Liu; Thomas T.H. Wan, Nurs Econ. 2006;24(2):78-85, 93.) There are no mandatory minimums for the number of CNAs, the people who actually do the bulk of the patient care—those who would monitor a person's diet and help that person to eat. At present the nursing home facility is allowed to choose for themselves the number of CNAs they need.

    I remarked to a friend that there were a number of camps for children with celiac disease, places the child could get away and enjoy and eat safely.
    "Well, what about for the elderly?" my friend said. "It seems if they can do it for kids, they could do it for the elderly."

    What about the elderly? This is our new challenge—to make certain those elderly people with food sensitivity needs are well cared for.



    User Feedback

    Recommended Comments



    Guest Krista

    Posted

    People with celiac should not have to fear a place that is supposed to provide us with humane care. It is not that hard to train staff to accommodate our diet. The results of not adhering to good celiac safe practices could not only impact the quality of life but the length of that life as well.

    Link to comment
    Share on other sites
    Guest Sandy

    Posted

    Thank you for your poignant and depressing look at finding care for your mother. At 65, I have also wondered how I will get through the last years of my life. I have celiac disease and am unable to tolerate fragrances, such as baby powder, center candles, perfumes, cleaning products, etc. I often hope that I'll go suddenly rather than have to endure care under people who deny the existence of these problems.

    Link to comment
    Share on other sites
    Guest Wendy

    Posted

    Thank you for bringing this up. I had some minor surgery last year and the hospital staff had no idea what to substitute for the crackers they usually give someone coming out of surgery. I couldn't believe it.

     

    I had never even considered how bad it could be in a nursing home.

    Link to comment
    Share on other sites
    Guest Knit Yeah

    Posted

    This is deplorable, sad, inexcusable, and TERRIFYING! Appears to be a huge entrepreneurial opportunity for consultation, education and political activism. I am also always concerned if I am in need of immediate medical assistance and family is not around, whether I will be given medications containing gluten or dairy, which could exacerbate the condition(s) and confuse the issues or might even kill me...... I am not a senior, but will be some day.....Just Terrifying! Thank you for this article!!!!

    Link to comment
    Share on other sites
    Guest MSCITIZEN

    Posted

    This is a great article. I am celiac and have wondered what I would do in this situation. This article makes mention of the actual food, it doesn't touch on the ill effects that the bad food causes the patient. The symptoms are terrible and I can imagine will be treated with sedation. I pray that answers are found soon. This is a serious problem and people are dying due to not having the proper nutrition and diet provided to them when they are incapacitated and in desperate need. This is my biggest fear for myself.

    Link to comment
    Share on other sites
    Guest K2

    My MIL did not have celiac, but I was pleasantly surprised to find that the nursing home she went to was well aware of the requirements of a gluten free diet and the entire facility went gluten free once a year. If you need a gluten free facility, check out Jewish facilities. Because of the Kosher dietary requirements and the fact that there are celiacs in the Jewish community, they tend to be more aware of and more sympathetic to celiac dietary issues. My MIL was not Jewish but she received excellent care.

    Link to comment
    Share on other sites
    Guest Robena

    Posted

    Thank you for your poignant and depressing look at finding care for your mother. At 65, I have also wondered how I will get through the last years of my life. I have celiac disease and am unable to tolerate fragrances, such as baby powder, center candles, perfumes, cleaning products, etc. I often hope that I'll go suddenly rather than have to endure care under people who deny the existence of these problems.

    I can totally relate to your fears and hopes. I am 77 years old, a celiac, suffer many food intolerances besides gluten, plus have fructose malabsorption and the sensitivities to smells that you mention. I also pray that I will pass suddenly and quickly, rather then to suffer at the hands of ignorance.

    Link to comment
    Share on other sites
    Guest TERESA

    Posted

    Well I was recently in a hospital where you think that they would have gluten free food for celiac. No they did not I really gave them a piece of my mind. I Even said why can't you go to Walmart and get some gluten free food? I think it is ridiculous that they will do it for diabetics, people who have high cholesterol, etc. but not for celiacs just because it's a little more work to make sure no contamination in food or making sure no gluten is served. I was in coma for 4 days in hospital over 20 in rehab all because of gluten I even had to learn to walk and talk again. That was back in 2006 and I had to have my family bring me in gluten-free bread so I would have it to eat with meals or make sandwiches. Now I did have one facility ask me if I had any recipes and they would make it for me so I gave them homemade tomato soup and peanut butter cookies and they made it for me . Also they went out of their way to even go to the store to get some other gluten free food. I know there is no way that I can have gluten again but don't understand why they can't accommodate people like us. I'm worried because what if I get down I won't be able to get in a home due to having celiac disease.

    Link to comment
    Share on other sites
    Guest Linda

    Posted

    This is where the celiac groups needs to push for legislation. I fear that this will be me in a few years. Although my mother did not have celiac she many intolerances and I lobbied for for her when eventually had to be in a nursing home and monitored all her food. It was extremely difficult.

    Link to comment
    Share on other sites
    Guest Bonny Fazzi

    Posted

    Very timely article for my family. I care for my 93 year old mother with 'severe' celiac disease. I recently found out that there are no completely gluten free senior care homes in our area. She, like your mother has numerous other issues, my mother's include cognitive disconnect. She is not indigent (but also not wealthy,) so she doesn't even qualify for a caseworker, to help walk us through this process. I am depressed and stressed, and this entire process is overwhelming. Thank you for this article.

    Link to comment
    Share on other sites
    Guest Jen

    This sounds like a lawsuit to me! Not just for your mother, but for others too. Especially if it's public funded then they should be required to provide meals that are gluten free.

    I give credit to the one person saying they can't handle gluten free- I know nursing homes in my area hire who ever they can get... some people without a high school diploma and no training who are the chefs. It's sad because a lot of elderly have dietary restrictions like sugar, gluten, etc. I'd rather someone tell me they don't know or can't handle it then lie and make me sick!

    It's also horrible that you had to intercept food. How many elderly people have someone who can watch them that closely?

    Link to comment
    Share on other sites
    Guest Mary Beaudoin

    Posted

    I don't know what state or country you are from but in every state that I have worked in the US on of the standards of practice include a doctors order for a diet that meets the patients needs be it regular diet, or a specific therapeutic diet.

    The consistency of the diet is also by doctors order. If these are not followed the facility would lose its license.

    I am a 68 year old retired RN and have worked as a nurse for 45 years and have had many patients with a variety of therapeutic diets.

    Link to comment
    Share on other sites



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Curtiss Ann Matlock

    I have been writing and publishing novels for nearly thirty years. (Where did those years go? I started when I was five, ha!) My novels are published world-wide by Mira Books, Silhouette Books, and Avon Books. Through the years I have received recognition in awards and seeing my books on bestseller lists. What my writing has given me most, though, is meeting people I would not have otherwise met, including myself. My latest novel is Little Town, Great Big Life, the eighth and final book in the Valentine Series. The Books page contains a listing of all my books.
    http://curtissannmatlock.com/books-list/


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Celiac.com 03/29/2016 - To remain healthy, people with celiac disease must follow a strict gluten-free diet. Good availability of gluten-free foods is critical to this. High prices or limited availability can have a greater impact on celiac patients from lower socioeconomic conditions in regards to their ability to follow a gluten-free treatment diet.
    A team of researchers recently set out to assess the availability and cost of gluten-free food in UK supermarkets and via the internet. The researchers included M Burden, PD Mooney, RJ Blanshard, WL White, DR Cambray-Deakin, and DS Sanders. They are variously affiliated with the Academic Department of Gastroenterology at Royal Hallamshire Hospital in Sheffield, UK, and with the University of Sheffield Medical School, Sheffield, UK.

    Sarah  Curcio
    Celiac.com 05/24/2016 - How many of us have suffered from cross contamination? Most celiacs have felt the side effects of getting gluten in their food. If it is not your own kitchen, utensils, pots or pans it can be a bit nerve racking. It is not only extremely unpleasant, but unhealthy to our intestines as well. It can cause damage that can be very detrimental in the long run.
    This is exactly why the gluten-free label is particularly important. This gives celiacs a sense of safety, like a security blanket. However, how is that labeling decided upon? What certifications are really used? What standards are considered to ensure that it is 20 parts per million (ppm) or even less? Just think about the danger that can occur if something has to be recalled. For example, let's take a look...


    Miranda Jade
    Celiac.com 05/11/2016 - You just got out of your daughter's doctor's appointment and have been told: "It is confirmed, she has celiac disease." What do you do? Tell everyone else in the family they must follow a gluten-free diet? What do you do when you have a merged family of celiacs and non-celiacs?
    My mother went through this very thing. With being celiac herself, she well informed herself via the internet as to what did and didn't have gluten in it. Both my oldest brother and I were eventually diagnosed celiac. This left my other brother and my father being the only two non-celiacs. It can be difficult to wrap your head around just how important maintaining a gluten-free diet is for a celiac when you aren't celiac yourself.
    So yes, sharing your toaster with both gluten and gluten...


    Yvonne Vissing Ph.D.
    Celiac.com 07/11/2016 - People with celiac disease know that going gluten free isn't a choice—it is a health necessity. It is also a human rights issue. Food and nutrition should be seen as a citizen's human and social right. People who fail to be attentive to the health needs of people with celiac disease may be violating their rights. Like many rights issues, people may not realize they've violated someone's rights by doing, or not doing, something. But when you are the one whose rights have been violated, you know. The violation is serious for you, even when others may be oblivious to the larger context of the violation. Thinking about being gluten-free in this context may be different from the way most people view celiac disease. But it is a point of view that is well worth considering.<...


    Jefferson Adams
    Celiac.com 08/29/2016 - What does it cost to have celiac disease? A team of researchers recently set out to make a close analysis of direct costs.
    The researchers included Stefano Guandalini, Namita Tundia, Roopal Thakkar, Dendy Macaulay, Kirk Essenmacher, Mahesh Fuldeore. They are variously associated with the University of Chicago, AbbVie Inc., Analysis Group, and with Alvine Pharmaceuticals.
    The research team measured the burden of total direct costs associated with celiac disease in patients with celiac disease versus patients without celiac disease using administrative claims data.
    They selected cases of celiac disease diagnoses at a randomly chosen index date from the OptumHealth Reporting and Insights database from 01/01/1998 through 03/31/2013. They continuously...


    Yvonne (Vonnie) Mostat, RN
    Celiac.com 10/25/2016 - The 504 Plan stems from Section 504 of the Rehabilitation Act of 1973. This section prevents discrimination against public school students in grades kindergarten through 12 because of disabilities. A 504 plan is meant to "remove barriers" to learning by providing a specific outline on how to make accommodations or modifications on a student-by-student basis.
    The Rehabilitation Act of 1973 applies to all institutions receiving federal financial assistance, such as public schools. Under this law, public schools must provide a free, appropriate public education and not discriminate against disabled students. This law acknowledges that the disability may not require special education services, but a plan is needed to ensure the student receives an appropriate education...


    Yvonne Vissing Ph.D.
    Celiac.com 05/05/2017 - What do you say to someone who doesn't "get" the fact that gluten makes people sick? It's not that people are intentionally callous and uncaring. They simply don't understand that going gluten-free isn't a fad or a choice for most people. This means that all too often when it comes to eating, they are perfectly content to go their merry way and eat whatever they want and if you're with them, well, you'll figure out something to eat. They don't mean to be insensitive jerks, but sometimes they present that way. As many of us have learned, when someone you love has a gluten sensitivity, the response of "it's their problem and it's not my issue" simply isn't good enough. Love means that you try to understand the experience and challenges of the person you care about...


    Jefferson Adams
    Celiac.com 05/22/2017 - After their seven-month-old baby died weighing less than 10 pounds, a mother and father in Beveren, Belgium, are standing trial on charges that they starved the child by negligently providing an alternative gluten-free diet, with no medical supervision.
    The couple, who ran a natural food store, put their son Lucas on an alternative gluten-free, lactose-free diet, which included quinoa milk, despite doctors describing it as unsuitable for developing infants.
    According to child gastroenterologist Elisabeth De Greef, from the University Hospital of Brussels, feeding quinoa milk and other such foods to infants is absolutely wrong. She says that "These kinds of milk, which you can buy in a supermarket, do not contain the necessary proteins, minerals and vitamins...


  • Recent Activity

    1. - Braver101 posted a topic in Coping with Celiac Disease
      0

      Constant sweating with celiac disease

    2. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    3. - trents replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    4. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,483
    • Most Online (within 30 mins)
      7,748

    Sweet Potato
    Newest Member
    Sweet Potato
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...