Welcome to Mayesa’s BlogCeliac Disease, Gluten-Free and MayesaDecember 16, 2013
First let’s look at just what exactly is “gluten.” Gluten is a protein found in grains, such as wheat, barley and rye. It is ingested not only from breads and other flour-based foods, but most processed foods as well where it is liberally used as a stabilizer and thickener. Gluten is especially detrimental to anyone who has been diagnosed with celiac disease – a chronic digestive disorder which causes the body to mount an inflammatory immune response to the presence of gluten. This can lead to many serious health problems, including damage to the small intestine and digestive system. For someone with celiac disease, gluten absolutely must be avoided. The only treatment for celiac disease is a gluten-free diet. Experts once thought celiac disease was a rare disorder, but a study in 2003 suggested that celiac disease is far more prevalent than anyone had suspected, affecting one in 133 Americans. Another problem that is emerging is “nonceliac gluten sensitivity.” Gluten sensitivity can lead to symptoms similar to celiac disease such as stomach cramps, diarrhea, and bloating, the difference being that unlike celiac, sensitivity doesn’t actually damage the intestine. Experts now believe that gluten sensitivity may affect as many as 20 million Americans. Why all of a sudden this rise in celiac disease and gluten sensitivity? Many experts believe it is possibly due to the fact that we are eating more of it than ever before, thanks to all the processed foods, and the fact that modern wheat is cultivated and processed differently so that it contains a higher concentration of gluten than it did in the past. So, in order to offer a healthy product in which just about everyone can indulge, enjoy, and benefit, Mayesa created its delicious healthy chocolate drink – Gluten-Free!  Comments Off on Celiac Disease, Gluten-Free and Mayesa |
