If you’ve come this far, you’re probably aware that celiac is a disease, specifically, an autoimmune disorder that effects somewhere between 1 and 10 per cent of the U.S. population.
It’s caused by a reaction to gliadin, a protein found in wheat. When exposed to gliadin, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the small-bowel tissue, causing an inflammatory reaction. This also interferes with the absorption of nutrients. So, in addition to experiencing abdominal pain and cramping, you’re also unable to absorb nutrients, minerals and vitamins.
The only known effective treatment is a lifelong gluten-free diet.
But it’s not just those genetically predisposed to celiac that can benefit from a reduced-gluten or gluten free diet. Neither of Cookie Bar’s owners have celiac, but since removing gluten from our diets, we feel better, sleep better, and have lost a few inches around the waist.
Recently, genetically modified wheat has mysteriously entered the US food supply, and countries such as Japan and South Korea have banned US wheat imports.
Here are some links to articles by our health consultant, Dr. Toni Bark, that explain the gluten/overall health paradox better than we ever could.
Why Gluten Just Might Be Bad For Everyone
How Gluten Negatively Influences anti-oxidation
Gliadin, Zonulin, and your Stomach Ache