Celiac Disease

Upon being diagnosed with Celiac Disease in May 2019, I had no idea what it even was.

So, what is Celiac Disease?

Celiac Disease is an autoimmune disease, not a sensitivity nor an allergy, that damages your small intestine with the digestion of gluten. Finger-like structures called “villi” line your small intestine and absorb nutrients that come from foods. However, those who have Celiac have damaged villi. So, instead of finger-like structures, our small intestines are lined flat. It is estimated that 1/100 people in the world have Celiac and 2.5 million Americans are living with it undiagnosed.

Unfortunately, there is no such thing as a cure for celiac. The only way to shy away symptoms is by living a 100% gluten free diet. Nonetheless, this is easier said than done. A product or menu can be labeled as "gluten free” but still have the risk of cross contamination. People with celiac are encouraged to have their own toaster, pots and pans, microwave, etc, strictly meant for gluten free foods. You’d be surprised that a single crumb from a ~glutenous~ item can cause a reaction.

What even is gluten?

This is by far my favorite question that I get asked. People really like to get creative in guessing/assuming what contains gluten and what doesn’t. Gluten is a protein that is found in rye, barley, wheat, and malt. This means people with Celiac can’t eat items such as pizza, bread, baked goods, pasta, soy sauce, and beer unless they are 100% gluten free alternatives. Some alternatives include cauliflower pizza crust, corn tortillas, gluten free all purpose flour, tamari, rice pasta, and cider ! Hahaha.