Celiac disease is an immune-based reaction to gluten, the seed protein found in wheat, rye, and barley. This response is genetically programmed into a small fraction of the population, whether or not symptoms are noticable. Many types of prepared foods have wheat-containing additives as ingredients, so it may be very difficult for you to make the connection between what you eat and how you feel.

Think you couldn't have celiac disease?

Studies have shown that as many as 1 in every 100 people has celiac disease. By that estimate, possibly millions in this country should not eat food containing gluten and are suffering without being aware of the cause.

Celiac disease can expose itself as stark illness, or in a subtler way like chronic bowel trouble, chronic lower-back pain, and chronic fatigue.

What you must know about this astounding sensitivity to wheat, rye, and barley!

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