Saturday, July 21, 2012

PUBLIC SERVICE ANNOUNCEMENT

Dear Gluten-Free consumers and/or those who have ever heard of the Gluten-Free lifestyle movement,

The gluten-free movement has grown albeit entering near mainstream, is at a pivotal moment for improvement or destruction to our health. I need not scare you, but I challenge you to educate yourself more fully about gluten-free food ingredients and manufacturer preparation.

Gluten is the common name for the proteins in specific grains that are harmful to persons with Celiac Disease. These proteins are found in ALL forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains ryebarley and triticale and MUST be eliminated. Celiac Disease (CD) is a lifelong inherited autoimmune condition affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with CD and cause health problems.