Somewhere in the ballpark of two million U.S. citizens have been diagnosed with Celiac Disease (or gluten-sensitive enteropathy, GSE), which is not an allergic condition, but an auto-immune response to the gluten protein found in wheat, rye, and barley, which are not labeled “gluten-free” on the grocery store shelves.
This results due to the absence of proper immunity to Gluten (2.18 million, based on a total population of 290,356,0285; or 1 out of 133 people, according to “A Summary of Celiac Disease and Gluten Intolerance,”). Moreover, an assortment of these allergic conditions indeed exists, though avoidance of gluten in all its forms has so far been the only practical treatment available.
Additionally, 30% of U.S. citizens carry the gene that is linked to celiac disease. Therefore, 30% of the population is at risk for developing Celiac Disease. Gluten is merely a common name for the proteins Gliadin and Glutenin, which comprise those found in barley, rye, and wheat. Along with starch, these are what make up these grass-related grains.
The abundance of gluten is quite astonishing, too. Four-firths of the protein composition in the wheat seed is that of gluten, which serves as an abundant source of organic protein around the world. Gluten is merely a name for proteins gliadin and glutenin. In addition, health food authorities and chemists alike obtain gluten to build the synthetic additives currently available and for purposes of research in order to create a far broader variety.
Rice and maize proteins, however, differ from wheat gluten. Though the proteins may be considered glutens, these proteins are deficient of all gliadin; the gliadin found in wheat gives reason to why wheat has such resiliency and adaptability. Accordingly, specific allergies will differ as a consequence.
Since the U.S. Food and Drug Administration (FDA) does not require standardized labels for foods in which gluten occurs naturally, the only caution for those who carry these allergies is avoidance; again, a lifetime gluten-free diet is the only treatment discovered thus far. So those allergic must rely upon the companies which disperse the gluten-free labels.
In mid-town Sacramento, CA, a gluten-free Specialty Store has opened on J street in Sacramento. This is just west of the 99 North / 80 East overpass. This store, the first-ever gluten-free Market in Northern California, opened on the weekend of July 12th & 13th, 2008.
Realize that, aside from those with Celiac Disease, many other sub-groups exist that benefit from a gluten-free diet; there are people who are allergic to gluten; some which are intolerant to gluten (statistically, 1 out of every 10 individuals in the United States); along with people with a sensitivity to gluten. Many medical and psychological support groups advocate for gluten-free diets for those with Autism, Aspergers, Chronic Fatigue, Rheumatoid Arthritis, Inflammatory Disorders, and many gastric issues.
Leave a Reply