Celiac Disease and Non-Celiac Gluten Sensitivity: What Flavor of Gluten-Free Consumer Are You?

Percent of US going gluten freeGluten = Gliadin + GluteninGluten. There is wave of gluten avoidance sweeping around the modern world. 22% of Americans currently follow a gluten-free diet, compared to 15% in 2013. In 2014, consumers spent $8.8 billion on gluten-free products — an increase of 63% from 2012

So what is gluten? Gluten is a mix of two proteins (gliadin + glutenin) found in the Triticeae family of grains including wheat, barley and rye.

Evolutionary Tree of Wheat.jpg

Alpha-gliadin is the problematic part of gluten, and we know have a pretty good idea why this is. There are now two well defined medical conditions where gluten avoidance is a medical necessity. These are celiac disease (CD) and non-celiac gluten sensitivity (NCGS). Whether or not you have true celiac disease CD or NCGS, there are some very good reasons to avoid gluten. Continue reading “Celiac Disease and Non-Celiac Gluten Sensitivity: What Flavor of Gluten-Free Consumer Are You?”