This podcast episode focuses on celiac disease and gluten-free diets. Celiac disease, an intolerance to gluten – a protein found in grains such as wheat, barley, oats and rye – is an increasingly prevalent autoimmune disease that often goes undiagnosed and can give rise to other conditions such as migraines, allergies, arthritis, lung disorders and diabetes. It is also a devastating issue in and of itself, affecting the absorption of nutrients, digestion and elimination. On this show, I am joined by Kevin Wilson, a food scientist in England who has been developing gluten-free foods for almost 10 years, and we discuss the challenges involved in creating gluten-free comparable alternatives to popular food items, how to establish a gluten-free lifestyle and the variety of foods and options available to the celiac patient.
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