Everyone knows someone who is going gluten free. For those who don't understand the condition, it might seem like just the latest trend sweeping health food stores. In reality though, celiac disease and gluten intolerance affect at least 1 in 133 Americans, and wheat allergies are in the top eight allergies in the U.S., affecting about 10% of the population. So what is the difference between the three, and how does one find out what they have? Because of the broad range of symptoms celiac disease presents, it can be difficult to properly diagnose. CELIAC DISEASE can be defined aspermanent intolerance to specific proteins that are found in wheat, rye, and barley, causing damage to the villi in the intestines. Research has found oats to be technically gluten free, as long as they are not contaminated with gluten by being grown next to wheat or processed in the same facility as wheat. Thus, people with celiac symptoms are advised to eat oats sparingly, and only when they are labled "certified gluten-free." Celiac is an inherited condition, so if members of your family have it, be aware if you experience the symptoms. WHEAT ALLERGIES, on the other hand, induce an allergic reaction typical of other food allergies, and are not genetically inherited. The main difference is that the branch of the immune system activated in allergic reactions is different from the branch thought to be responsible for the autoimmune reactions of celiac disease. Finally, GLUTEN INTOLERANCE is not thought to be immune mediated and should not cause permanent damage. Regardless of how these diseases are classified, however, they are treated similarly, and patients must remove wheat, and in some cases, all gluten, from their diet.

So what are the symptoms? Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent  symptoms such as isolated nutrient deficiencies with no gastrointestinal symptoms. If a person with the disorder continues to eat gluten, studies have shown that he or she will have increased chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population, so an exact diet must be taken seriously.

If you or someone you know is experiencing these symptoms, see a doctor right away. Initially, the change in diet may be an adjustment, but once patterns are set in place, it will come naturally and at little inconvenience. Remember that there are still many other foods to enjoy! For instance, the FDA has approved two gluten-free grains, quinoa and sorghum. These are the grains use in Fiona's Quinoa Crunch cereal, so try some out tomorrow morning for breakfast if you feel like gluten just might not be your thing!  All of Fiona's products are wheat free, and the quinoa energy bars, Quinoa Crunch cereals, trail mixes, and roasted nuts are all gluten free!