Celiac disease is a disease that causes the inability to digest gluten. Gluten is a protein that is found in rye, barley and wheat. The issues faced by those with celiac disease is that these grains are used in a plethora of things we eat such as bread, cookies, beer, pasta and a host of other foods. While oats are not part of the grains that have gluten, due to crop rotation in the United States, oats are

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contaminated with gluten, making them dangerous to consume as well as the other oats mentioned.

When a person who has celiac disease consumes a product or food with gluten, the body starts destroying normal tissues such as the villi in the small intestine because an autoimmune response is triggered. It only takes a small amount of gluten to cause intestinal issues such as reflux, gas, bloating and constipation.

There is a couple of ways patients can be tested for the presence of celiac disease. A blood test is one way but it can give back false positives so the most fail-safe way of testing accurately is with a small intestine biopsy. Once a patient has been diagnosed with celiac disease they must not consume gluten ever again. A gluten free lifestyle is a must in order for the body to heal from its harmful effects. Otherwise, an attack can occur even with a small amount of gluten that is consumed.

Many restaurants and stores now offer gluten free products so that people living with celiac disease can enjoy some of the beloved foods that were off limits in the past. These can be items such as gluten free breads, pizzas, pastas and any product made from grains. The Food and Drug Administration also requires labeling that has any foods that allergens and may harm people who consume them.