If you go to the grocery store you'll probably notice that gluten-free products are more widespread than ever--everything from bread and pasta to chips and dessert have gluten-free versions. (Gluten is a protein primarily found in foods containing wheat, barley or rye.)
And that's for a good reason: roughly 18 million Americans have some degree of gluten sensitivity, according to Alessio Fasano, director of the University of Maryland Center for Celiac Research, and as many as 3 million Americans (about 1 percent of the population) have celiac disease.
For people with celiac disease, the battle in their gut between their immune system and the gluten winds up damaging tiny, fingerlike projections called villi that line the small intestine and absorb nutrients. The damage prevents nutrients from being absorbed properly, causing a variety of health problems.
Doctors are still not sure what actually causes celiacRead More »from One Surprising Possible Cause for Celiac Disease