This article appeared in the Spring 2005 edition of Celiac.coms Scott-Free Newsletter. Celia

Celiac.com 01/11/2005 - After being diagnosed with celiac disease and going on a 100% gluten-free

Gluten sensitivity is the process by which the immune system reacts to gluten contained in wheat, barley, rye, and oats. The reaction begins in the intestine because that is where the inciting antigen, gluten, is present (from food). When this immunologic reaction damages the finger-like surface projections, the villi, in the small intestine (a process called villous atrophy), it is called celiac disease (or sometimes celiac sprue or gluten-sensitive enteropathy).

Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 1331

Celiac disease is a permanent (lifelong) condition which affects genetically predisposed in

Dr. Joseph Murray, of the Mayo Clinic Rochester, MN, is a gastroenterologist who specializes

Foods derived from cereal grains (wheat, rye, barley, oats) are popular staples in our diet. In the past decade especially, a renewed enthusiasm for "whole grains", and increased dietary fiber, has lead to increased consumption of these cereals in relatively unrefined form, and often in combination, as with granola cereals, and whole wheat breads fortified with bran, coarse flours, and other additives.