With all the talk about gluten-free products, one may think gluten should be avoided? But just what is gluten? Gluten is a protein found in grains like wheat, barley, and rye which constitute a part of God’s original diet. (See Genesis 1:29) Gluten is very nutritious and healthful; but for those with Celiac’s disease it causes problems. Celiac disease affects people in all parts of the world. It is a genetic disorder that effects more than 2 million people in the United States, or about 1 in 133 people. If a first-degree relative has this disease, (a parent, sibling, or child), as many as 1 in 22 people may be affected. (http://digestive.niddk.nih.gov) Celiac disease is an immune, (allergic) reaction to gluten. Eating gluten triggers a reaction in your small intestine. Over time, this reaction produces inflammation that damages the small intestine’s lining and prevents absorption of some nutrients… In children, malabsorption can affect growth and development. (www.mayoclinic.com/health/celiac) Celiac’s disease is relatively easy to diagnose but many believe they are gluten intolerant even when they do not meet the diagnostic criteria. This is because irritable bowel syndrome; which is very common, and related to stress and ones dietary habits, has almost identical symptoms. So if you think you have Celiac’s disease, see you health care provider so that proper testing can be done before you are inconvenienced and deprive yourself of very nutritious foods.