Living Gluten-Free

The news over the last month has often focused on celiac disease, as the number of people diagnosed with this disorder climbs. Just a few years ago, the United States was thought to have only a small number of celiac sufferers, although other countries showed much higher rates. According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), approximately one of every 250 people in Italy has celiac disease; in Ireland, the rate is approximately one in 300. And new studies indicate that approximately 2 million people in the United States have celiac disease — about one in 133 people.

Not only that, says the NIDDK, "Among people who have a first-degree relative diagnosed with celiac disease, as many as one in 22 people may have the disease."

That’s a lot of celiac disease — and an enormous opportunity for anyone manufacturing gluten-free food. A recent news article we posted on our Web site discussed the increasing popularity of gluten-free restaurants. A Web site that lists gluten-free restaurants throughout North America, www.Glutenfreeonthego.com, has more than doubled its North American restaurant listings within a three-month time frame. The directory now includes 1,000-plus celiac-friendly pizzerias, bakeries, restaurants, hotels, spas and even breweries across the United States and Canada.

Some of these venues are recognized by the Celiac Sprue Association (CSA) as practicing good "gluten-free" preparation; others participate in the "Gluten-Free Restaurant Awareness Program." Some food manufacturers apply to The Gluten-Free Certification Organization to have their products certified as "gluten-free."

A pizzeria near my house offers an entire gluten-free menu separate from its "regular" menu. Although the pizza takes a little longer, it’s worth it — these items are made on baking sheets or pizza stones that are kept separate from other dishes. The preparation area is separated from the rest of the kitchen to reduce cross-contamination. Gluten-free utensils and sauce containers are kept separate from regular utensils, and are color coded to indicate their gluten-free status. A nutritionist approves the items as gluten-free, and the restaurant is recognized for its efforts by the CSA.

Efforts like these mean that your celiac patients (and coworkers) can dine out again. People with this disorder are often restricted in their ability to live a "normal" life, because it hasn’t been safe for them to eat any food they haven’t prepared themselves. With Celiac Awareness Month coming up in October, this news provides a tremendous opportunity to trumpet to everyone living gluten-free.

Here’s looking at another great year for endoscopy!

Kathy Dix
Editor