Celiac Diagnosis: Why Do One in Four Suffer a Decade or More?

• By Jefferson Adams
• Published 09/2/2010

Celiac.com 09/02/2010 - About a quarter of people who suffer from celiac disease or gluten intolerance spend a decade or more complaining to doctors before receiving an accurate diagnosis, according to a poll conducted by Coeliac UK.

According to the poll, nearly 25 percent of sufferers consulted doctors about their symptoms for over a decade, while eleven percent of people with celiac disease sought help from doctors for over 20 years before receiving a proper diagnosis.

People with gluten intolerance and celiac disease often suffer from persistent diarrhea, bloating and abdominal pain that is triggered by the body's immune system fighting gluten as a foreign invader. Women are twice to three times more likely to develop celiac disease than men. more

Contamination of Naturally Gluten-Free Grains

• By Tina Turbin
• Published 08/31/2010

Celiac.com 08/31/2010 - In my work as an author, researcher, and gluten-free advocate, I know how challenging the gluten-free diet can be. One of the most vital and tricky parts of the diet is learning what Gluten-Free Mall'); return false" href="javascript:void(0)">foods have gluten and which are "naturally" gluten-free as well as learning how to read labels. Unfortunately, these aren't always enough. Just because a Gluten-Free Mall - Grains'); return false" href="javascript:void(0)">grain is supposed to be "naturally" gluten-free, doesn't mean that it is. In fact, a recent study tested 22 so-called "inherently" gluten-free Gluten-Free Mall - Grains'); return false" href="javascript:void(0)">grains and found that over thirty percent of them had gluten.

Gluten is a protein found in the grains wheat, barley, and rye, and is inherently lacking in grains such as oats, buckwheat, www.GlutenFreeMall.com'); return false" href="javascript:void(0)">Quinoa, millet, soy, sorghum, flaxseed, rice, and amaranth seed. A study tested 22 of these "naturally" gluten-free grains, and 7 of them had a gluten amount higher than 20 ppm, which would disqualify them from being labeled as gluten-free under the proposed FDA guidelines. more