May is a time to learn about celiac disease. With all the gastric issues, autoimmune diseases, and dietary troubles or allergies we are seeing in the world, one can see how this is important. Of course, this has been a personal struggle for me, so it means something more.
I learned about celiac and gluten sensitivity (most commonly known as gluten intolerance) about 20 years ago. I was misdiagnosed at the time, but it ended up holding value for the FOD MAP diet I need to follow today. When I was first dealing with it, there wasn’t much information or products available. It took people like Miley Cyrus to turn it into a fad before it became mainstream. Now, praise God, there are many options readily available to consumers, including clearly labeled packaging. In my day, I had to contact all the manufacturers to learn what things were derived from. These included things such as mono and diglycerides, how things are actually processed (cross contamination), and even non-edible products that are absorbed into the body.
The easiest way to the difference between gluten intolerance and celiac disease is: Celiac is when your intestines can no longer heal from the damage sustained from gluten while gluten sensitivity is when you still can.
J.M. NORTHUP 