Talk about a trending topic. Seems like every other item on our
grocery shelves sports the term "gluten-free" nowadays, and we're
gobbling them up, digestive issues or not. Talk about a marketing
goldmine. Just how big? It hit about $4.2 billion in 2012 and is
estimated to bring in some $6.6 billion by 2017.
This though many of us aren't even sure what gluten is, let alone celiac disease...
For
starters, gluten is "the mixture of proteins, including gliadins and
glutelins, found in wheat grains, which are not soluble in water and
which give wheat dough its elastic texture." In other words, it's the
stuff mostly found in wheat (rye, barley, and possibly oats, too) that
gives dough its elastic texture. Think crackers, bread, pasta, and so
on.
And that's a big deal because those with celiac disease, an
inherited autoimmune digestive disease, can't digest gluten; it actually
causes their bodies to produce antibodies that damage the tiny,
hair-like projections, villi, in the small intestine. The classic
result: diarrhea, bloating, and weight loss, but even more worrisome
symptoms can also ensue, including: