The Gluten Free Cookie Lady

For those unfamiliar with Celiac Disease, here is a short introduction.

According to Peter Green, M.D., and other recognized medical leaders in the field, celiac disease is a genetic, autoimmune disorder affecting children and adults. Those with celiac disease (CD) cannot eat foods that contain gluten, a protein found in wheat, barley, rye and their derivatives. In people with CD, gluten triggers an autoimmune response and the body attacks itself, destroying healthy tissue, such as intestinal tissue. This, in turn, interferes with the small intestine’s ability to absorb nutrients from food, which may lead to malnutrition and a host of other complications.

There are no drugs to treat celiac disease and there is no cure. The only effective treatment, according to medical experts in the field and national celiac support organizations, is a lifelong commitment to a strict gluten-free diet. This means avoiding all forms of wheat (including bulgur, couscous, durum, einkorn, emmer, faro, graham, kamut, matza, matzo, matzah, seitan, semolina, and spelt also called dinkle) and related grains: barley, rye and triticale. Current research has shown that most people who are gluten-free can consume oats that have not been cross-contaminated with the forbidden grains. Consuming gluten-free oats (also called pure, uncontaminated oats) is a personal decision. Note: Gluten-Free always means wheat-free. However, products labeled Wheat- Free are not necessarily gluten-free. They may contain other forbidden grains. Always read labels and verify ingredients.

Would you like more information about Celiac Disease?
Try the links below.

National Celiac Support Organizations

	www.americanceliac.org
	www.celiac.org
	www.csaceliacs.org
	www.gluten.net
	www.CeliacCentral.org

Additional Resources

www.celiac.com
www.celiackids.com
www.glutenfreeliving.com
www.livingwithout.com