What Affects 1 in 133 Americans?
Gluten: Celiac Disease
Gluten: 1630s, "any sticky substance," from M.Fr. gluten (16c.) or directly from L. gluten "glue". Used 16c.-19c. for the part of animal tissue now called fibrin; used since 1803 of the nitrogenous part of the flour of wheat or other grain; hence glutamic acid (1871), a common amino acid, and its salt, glutamate.
Why should I care? With 1 in 133 people having adverse and allergic reactions to gluten we don't want to cause harm or discomfort to others. Those working in restaurants, schools, hosting parties, etc. may need too make individuals aware of ingredients. Yes, in an age of overcautiousness this seems like one more thing. Despite that fact it is always best to follow the Golden Rule. If you or your children have celiac disease, the inability to absorb gluten, it is best to be proactive. For helpful information about this disease and symptoms you can visit the Mayo Clinic.
Celiac/Coeliac: 1660s, from L. coeliacus, from Gk. koiliakos "pertaining to the bowels," also "pain in the bowels," from koilia "bowels, abdominal cavity, intestines, tripe" from koilos "hollow," from PIE base *kel- (see cell).
Do you have a guest or customers with gluten challenges? Do you have celiac disease or think you might? Then consider using the following foods naturally free of gluten.
- fresh squeezed juice
- most dairy, check labels
- teas, check labels
Look for foods specifically made without gluten, such as breads, tortillas, pretzels, etc. You may visit the Celiac Disease Foundation for more information and tips.
Gourmet treats by Jesse Bluma @PointeViven
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