You don’t have to have celiac disease to benefit from avoiding gluten
By Ginny Grimsley
If there’s one downside to fabulous, food-filled holiday celebrations, it’s the gurgles and groans of post-feasting indigestion. “We assume it’s because we overate, but for a lot of people, that pain and sick feeling may not be about how much you ate but what you ate,” says Kyra Bussanich, two-time winner of The Food Network’s Cupcake Wars and author of a just-released recipe book, Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle.
“About two million Americans have celiac disease, an auto-immune reaction to gluten, the protein in wheat,” says Bussanich, whose painful symptoms became life-threatening before she was finally diagnosed with the illness. “Most of those people aren’t diagnosed though, because the symptoms look like so many other intestinal ailments.”
People with celiac disease must completely avoid gluten, which is also in rye and barley, to avoid a case of painful and gut-damaging indigestion. But, as Harvard Medical School reported earlier this year, avoiding gluten also appears to help people with less serious digestive issues. “It really does seem to provide some improvement in gastrointestinal problems for a segment of the population,” says Harvard assistant professor Dr. Daniel Leffler. Continue Reading →