by Stephanie Lindberg

Created on: October 08, 2008   Last Updated: October 14, 2008

You may have heard of a gluten-free diet, but like many people you probably don't know how it could affect you.

Gluten is a protein that is most commonly found in wheat, rye and barley, but also in many processed foods such as pasta and bread. Gluten is also "hidden" in many other food items as an additive to provide protein in foods that aren't usually high in protein. Gluten intolerance, or Celiac Disease, is a growing concern in the United States, where it was once thought that the disorder was so rare that many doctors did not learn of it during their education, according to the University of Chicago's Celiac Disease Center.

About 3 million Americans suffer from Celiac Disease (CD) and of those, the CDC estimates only 3 percent are diagnosed. In comparison, about 2 million people suffer from Alzheimer's.

A person with CD has problems digesting gluten. After consuming gluten-containing foods, the gluten triggers a response by the person's immune system, which in turn damages the villi in the intestine. Villi are small, finger-like protrusions in the small intestine that absorb nutrients from food. When the villi are incapacitated by the attack, the body is basically blocking the nutrients that are essential for health. If a person with the disease goes for a long period of time without being diagnosed and treated, there could be long term effects, such as anemia, osteoporosis, and even neurological disorders. An autoimmune disease that is hereditary, CD can develop at any age, according to the CDC. The good news is that once on a gluten-free diet, the villi eventually heal and begin to do their job again.

If you think you may have CD, it is very important to see a doctor for a diagnosis. According to WebMD, you should not switch to a gluten-free diet before a positive diagnosis as it may make a diagnosis more difficult.

A registered dietitian is an important resource to help design a diet that takes personal nutrient needs and lifestyle into account. Some foods that are a definite no:

- wheat

- rye

- spelt and barley

- wheat germ

These include many grains, pasta, cereal, beer and processed foods.

However, foods like fresh meat, fruit, vegetables, milk and legumes are naturally gluten-free. Some gluten-free foods:

- buckwheat

- popcorn

- cornmeal (tortillas)

- millet

- rice

- potatoes

Breads, cereals, crackers made with rice, corn, potato, soy, flax, hominy or tapioca are tasty and healthy options. For those saddened about not drinking beer anymore, don't fear - there are gluten-free options there as well.

Because of the growing awareness of the disease, many products are also listing if they are gluten-free now. Web sites like
www.csaceliacs.org, www.celiac.com, and www.glutenfree.com are good resources for new food options.

People with CD are not the only ones who could benefit from a gluten-free diet. Recent studies have shown that people with ailments such as persistent digestion problems, depression, multiple sclerosis, Parkinson's disease, Type 1 and 2 diabetes, and Down Syndrome benefit from being gluten-free. While their bodies don't have the extreme reaction of those with CD, according to WebMD, aren't getting all of the nutrients they need. People who have gone gluten-free have said they experience increased energy and mental copacity, limited bloating, gas and abdominal pain. As with any diet, consulting with a doctor is a must, so before the big search over, make sure the change is right for you.

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