A popular diet trend right now is gluten-free eating, but who does it help? While about 1 percent of people in the U.S. have celiac disease, only 10 percent of people with the disease are diagnosed. For Celiac Awareness Month, this column is devoted to answering the most commonly asked questions about this disorder and gluten-free diets.
What is celiac disease?
What are the symptoms?
If you have symptoms, should you try a gluten-free diet before being diagnosed?
How do you get tested for celiac disease?
If the test is negative, should you still follow a gluten-free diet?
Once you are diagnosed with celiac disease, what foods should you avoid?
Will you feel better after diagnosis if you cut out all gluten?
Can you sometimes eat foods containing gluten?
It seems overwhelming. What CAN you eat?
While a gluten-free diet is not recommended for healthy individuals, it is a necessity for those with celiac disease and gluten sensitivity. Rest assured that there are many non-gluten foods that are nutritious as well as delicious.
As seen in the Fort Collins Coloradoan
Melissa Wdowik, PhD, RDN, LDN, FAND
is a nutrition educator with over 20 years experience as a college professor, nutrition coach, presenter and writer, as well as a nutrition consultant and founding director of the Kendall Reagan Nutrition Center.