Celiac disease is one of the most common inherited disorders. The ratio is 1:133 people in the US have CD. This translates to 3 million Americans, although 97% remain undiagnosed.

It's defined as an autoimmune disorder in which the villi of the small intestine are damaged by specific peptides from wheat, barley, and rye. The symptoms may occur at any age and include bloating, gas, diarrhea, weight loss, irritability, lactose intolerance, nausea or anemia.

Testing- There are specific tests that can screen for CD, but the only definitive test is a small intestinal biopsy.

Treatment- The only treatment for CD is a gluten-free diet for life. It is important to see a dietitian with expertise for CD.

Allowed foods- Foods that are naturally gluten free are meat, poultry, fish, eggs, legumes, nuts, seeds, milk, yogurt, cheese, fruits, veggies, and gluten-free flours, cereals and starches can be substituted instead of wheat, barley, and rye. Beers derived from barley should be avoided. Foods that are also OK to eat are buckwheat, corn, flax, potato flour, potato starch, rice, sorghum, soy, and tapioca. Also look for enriched gluten-free products with iron and B vitamins. Also consume adequate amounts of fiber and avoid cross contamination of gluten-free foods.

Stay away from foods with sources of gluten- Breads, baked products, cereals, pastas, soups, salad dressings, deli meats, hot dogs, seasonings, soy sauce, and chocolate. If you want to eat these foods, look on the label for gluten free products that are becoming more and more readily available.