![\"gluten\"](\"https:\/\/www.dietsinreview.com\/diet_column\/wp-content\/uploads\/2008\/09\/gluten-free.jpg\")
<\/p>\nI once worked with someone who came down with a mysterious illness. I don’t recall how long it was, but it took a while for her to figure out why she lacked energy and was losing lots of weight.<\/p>\n
She had an aversion to gluten, and from what I recall, she was diagnosed with Celiac disease, an autoimmune disorder of the small intestine. Classic symptoms of Celiac disease include weight loss and fatigue.<\/p>\n
Gluten is a protein found in wheat, rye and barley. And it’s estimated that a tiny one percent or less have problems with it. But those people aren’t the only ones buying gluten free<\/a> foods. According to an article at USAToday.com<\/a>, between 15- 25 percent of consumers want gluten-free foods. Maybe part of what is driving the mini-trend is the news that even people without the serious gluten problems associated with Celiac disease are making the switch to life sans gluten; and there are still some who have gluten intolerance or sensitivity, causing symptoms ranging from bloating to rashes who depend on eating this way.<\/p>\n Here’s more on the gluten-free approach<\/a> to eating.<\/p>\n","protected":false},"excerpt":{"rendered":" I once worked with someone who came down with a mysterious illness. I don’t recall how long it was, but it took a while for her to figure out why she lacked energy and was losing lots of weight. She … Continue reading