Food News: Gluten-Free
According to Packaged Facts, gluten-free sales reached more than $2.6 billion by the end of 2010 and are now expected to exceed more than $5 billion by 2015. Celiac disease is an auto-immune digestive disease that damages the villi of the small intestine and interferes with ab- sorption of nutrients from food.• One in 133 Americans has celiac disease. An estimated 3 million Americans across all races, ages and genders suffer from celiac.• 95% of celiacs are undiag- nosed or misdiagnosed with other conditions. (Source: Fasano A, et al. Arch Intern Med. 2003;163:286-292.)• 6-10 years is the average time a person waits to be correctly diagnosed. (Source: Daniel Leffler, MD, MS, The Celiac Center at Beth Israel Deaconness Medical Center)• Celiac disease can lead to a number of other disorders including infertility, reduced bone density, neurological disorders, some cancers, and other autoimmune diseases.• There are NO pharmaceutical cures for celiac disease.• A 100% gluten-free diet is the only existing treatment for celiac today.Many people adopt a gluten-free diet because it is a trend in stores now. Here are the pros and cons:PROS:This can be a way to try new grains. Amaranth, corn, rice, and quinoa are all gluten-free. Make them whole grain and low in fat and sodium and you have a winner.Giving up gluten and wheat might mean giving up a lot of refined wheat choices that are everywhere, like croissants, cookies and white bread.Remember that MyPlate and the Dietary Guidelines call for most adults to get between 5 and 7 ounces of grains per day, with half of those being whole.CONS:The expense - gluten-free foods are double to triple the cost.Many gluten-free products are still high in sodium, sugar and fat
