Gluten-free Lipstick!

Dr. Peter Green and the Celiac Disease Center (CDC) at Columbia University is the only center in the US providing comprehensive medical care and nutritional consulting for adults and pediatrics with celiac disease. The cure: a gluten free diet. The CDC diagnoses and treats over 2000 patients annually. Children’s author Tina Turbin has been eating gluten free for about nine years, and has been actively researching, writing and promoting the need for increased awareness of celiac disease as well as gluten intolerance and gluten sensitivity.

Elisabeth Hasselbeck has released her book The G Free Diet after her many years of trial and error with her body in her attempt to feel well. Dr. Peter Green helped put her search to an end. She too had celiac disease.

So why is gluten free food popping up in stores everywhere? Why are people requesting gluten free dishes at their local restaurants? These days you will find gluten free products in your stores and will be served a gluten free meal by a well informed chef.

Celiac disease affects approximately one out of every 100 individuals – (1%) in the USA. Often people are treated for an autoimmune condition before ever being diagnosed with celiac disease.

Celiac disease is vastly different than gluten sensitivity or gluten intolerance. It is not clear how common the latter is but it is known that gluten sensitivity has no immediate effects like celiac and does not damage the villi in the small intestines, as celiac disease does, yet it can cause GI disturbances.

There are specific tests needed to determine if you are celiac or gluten sensitive. If one tests positive for either, a gluten free diet will be required to assist one for improved health. Now we have gene testing to help determine genetic predisposition as well.

I have gone to great lengths to ensure that others are well informed on how to go about getting tested, where to go for help, recipes, and additional resources – see my bio for more info about me.

As a children’s author, researcher and through numerous radio interviews, I hope to help raise awareness of these broad issues: gluten free food, celiac disease and gluten free sensitivity.