While out at dinner, my friend passed up the warmly baked bread
brought to our table. Hungry as we were, I did not have his
willpower, and indulged solely, relishing every bite. First, I
thought he was on a carbohydrate-free diet. Trying to hide my
slight embarrassment as I watched the waitress feverishly write
down his detailed requests, I then realized differently. “Yes, I
have been diagnosed with celiac since I was ten years old,” he
explains. (Note to self: experiment with more gluten free
recipes.) Celiac disease (sprue, gluten enteropathy, gluten
intolerance,...) is an autoimmune disease in the small
intestines. The gluten protein found in wheat, rye, malt,
barley, and oats (pending more research), reacts with the
mucosal lining of the small bowel causing inflammation and
malabsorption of nutrients and vitamins (anemia). Long term
exposure increases the risk of osteoporosis and some forms of
cancer. Symptoms may include abdominal pain and diarrhea. Some
people do not exhibit symptoms, but studies have s