Q:     What is Celiac Disease?
A:     Celiac disease is an inherited autoimmune disorder or intolerance to dietary gluten
         found in wheat, barley and rye products.  (Oats are safe only if they have been raised
         processed and manufactured without contact with gluten – containing grains.  Thus
         most oats on the market have been cross-contaminated with grains that do contain
         gluten and would not be allowed).  This immune response causes intestinal damage,
         resulting in an inability to absorb important nutrients into the body.

Q:     How prevalent is it?
A:     Celiac disease is believed to affect at least 3 million Americans.  The prevalence is the
         United States among average, healthy people is 1 in 133.  In 2006, medical research
         showed that the incidence was very much greater than earlier thought.
        

Q:     What are the symptoms?
A:     The primary symptoms may include stomach/abdominal pain, gas, bloating, diarrhea, 
         weight loss, iron deficiency anemia, edema, anorexia, constipation, bone or joint pain
         and osteoporosis.  In some cases, liver enzymes may be elevated and skin problems
         may occur.  Infertility or frequent miscarriages may be the source of diagnosis.  
         Because of the diversity of symptoms, doctors often mis-diagnose the disease.

Q:      How is the disease detected?
A:      The gold standard has always been a biopsy of the small intestine along with blood
          tests for antibodies.  Recent studies have shown that both the blood tests and the
          biopsy may miss spotting the disease.  Pharmaceutical companies are working on
          treatments as well as improved blood tests.

Q:     How does one manage the disease?
A:      A special diet must be followed.  Celiac patients must avoid all gluten-containing foods
         such as wheat and relatives of wheat (spelt, kamut, einkorn, rye, and barley) and all
         products made from them.  Gluten is found in many unsuspecting places, such as malt,
         soy sauce, creamed vegetables, communion wafers and envelope adhesive.

Q:      What risks are associated with it?
A:      Celiac disease results in decreased absorption of nutrients that can cause vitamin
         deficiencies, depriving the brain and nervous system, bones, liver and other organs of
         essential nutrients, which can lead to other illnesses.  It is also common for those with
         celiac disease to become anemic or to have bone-thinning due to low absorption of
         iron and calcium.  Other risks include a higher incidence of infertility and adverse
         pregnancy outcomes, a link to Type I diabetes, and an increased risk of certain types of
         cancer and disorders that are related to high levels of oxidative stress.