Celiac Disease & Gluten-free Diet Information at Celiac.com - http://www.celiac.com
A Summary of Celiac Disease and Gluten Intolerance by Scott Adams
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

By Scott Adams
Published on 07/26/1996
Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 1331

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Based on the figure mentioned above we can extrapolate the total number of people in the United States with celiac disease: 2.18 million (based on the total population: 290,356,028). It is very important that doctors understand just how many people have this disease so that routine testing for it is done to bring the diagnosis rate in line with the diseases epidemiology. Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis.

The only acceptable treatment for celiac disease is strict adherence to a 100% gluten-free diet for life. An adherence to a gluten-free diet can prevent almost all complications caused by the disease. A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. This site is designed to help people with celiac disease get diagnosed, and make life easier after their diagnosis. Those who are interested can read the story of my diagnosis.

  1. Alessio Fasano, MD, et. al., Arch Intern Med. 2003;163:286-292.
  2. Gastroenterology, April, 1996 First Epidemiological Study of Gluten Intolerance in the United States. By Karoly Horvath, MD, Ph.D., et. al..
  3. New England Journal of Medicine, May 2, 1996 -- Volume 334, Number 18, The Many Faces of Celiac Disease by Charles H. Halsted, MD
  4. Goggins, et. al. Celiac Disease and Other Nutrient Related Injuries to the Gastrointestinal Tract The American Journal of Gastroenterology. Vol. 89, No. 8, pages S2 - S13, 1994.
  5. United States Census Bureau, February 27, 2003.

Information on this site has been compiled from a variety of sources, including medical journals, books, doctors, scientists and the Celiac Listserv News Group. I would like to especially thank the latter for providing an invaluable source information for celiacs, doctors and researchers.