About Celiac Disease and Dermatitis Herpetiformis:

You may think that you are the only person in the world with this condition.  However, the National Institute of Health estimates that 1.5 to 3 million people in the United States have celiac disease.  In fact, approximately 1 in 133 people have Celiac Disease, but only about 3% of these individuals have actually been diagnosed.

Celiac Disease is an immune system mediated, malabsorption syndrome--it is not simply an allergy. The absorptive surface of the small intestine is damaged by gliadin, a fraction of the protein gluten. Strict adherence to the gluten-free diet is required for life because even small amounts of gluten can cause damage. Protein from wheat, barley, rye, and oats (due to cross-contamination) must not be consumed by persons with Celiac Disease. Care during food preparation to avoid cross contamination is extremely important and all food labels must be carefully examined. 

All of these items must be strictly avoided by individuals who have celiac disease:  wheat, barley, rye, oats, malt, spelt, bulgur, couscous, dinkle, durum, einkorn, emmer, Farine®, fu, graham flour, kamut, matza, matzo, matzah, mir, seitan, semolina, and triticale.

Additionally, gluten may be found in glues (such as on stamps and envelopes) and in many common products (such as lipsticks, lotions, vitamins, and medicines).  It is extremely important to research all products carefully.  Please contact the manufacturer(s) of food products and non-food products for the most up-to-date and specific information.

Important note about oats...the Lincoln Celiac Support Group strongly recommends that you consult your physician about the new oats that are labeled "gluten-free."

For more information about choosing GF foods:  Gluten-Free Basics and Grain and Flours Glossary (from the National CSA website).

For more information about CD and DH:  Celiac Disease Defined and Dermatitis Herpetiformis Defined (from the National CSA website).