Gluten is the protein in all wheat varieties, rye, barley and all the possible products from those grains, such as barley malt. When a celiac sufferer consumes gluten, the small intestine becomes inflamed and the villi — those hair like projections from the wall of the intestine — collapse. The villi absorb our nutrients and contain most of our immune cells. Years of poor nutrient absorption takes its toll on the body and can cause any numbers of problems for the celiac sufferer.

The “celiac iceberg [is] being uncovered today”, says Pete Green MD, director of the Celiac Disease Center at Columbia University in New York City. In his recent book Celiac Disease: The Hidden Epidemic, Green says that the depth of the impact that this disease can cause is now coming to light. Celiac may actually be the underlining cause of many medical conditions such as infertility, peripheral neuropathy, ataxia or balance and motor coordination problems, epileptic seizures, migraines, depression, dental enamel defects, autoimmune liver disease, other autoimmune diseases such as Sjogren’s Syndrome, and non-Hodgen’s lymphoma.

Just about any chronic digestive problem might be reason to suspect celiac. Heartburn, bloating, cramping and soft stools are some of the more common symptoms; but conversely, constipation might be the problem for others. One usually assumes that celiacs are very thin, but those who are overweight might just as easily have the disease.

Some people with celiac have skin involvement. Dermatitis herpetiformis is often mistaken or dismissed as eczema, psoriasis, rash, hives, infected insect bites, stress-induced non-specific dermatitis or even labeled as recurrent herpes. These skin eruptions can occur anywhere on the body, though the medical books say they appear at the elbows and knees. The eruptions occur in the same place and are mirrored on the opposite side of the body. They can cause such intense itching that the person feels they could scratch themselves to the bone. A skin biopsy taken next to the site of the lesion by an experienced dermatologist is the way to know whether you have this form of the disease.

Unfortunately, there are still doctors who tell their patients that they will out-grow this disease. This is so wrong. For unknown reasons, some patients will stop exhibiting the troubling symptoms and be declared “cured,” only to have the damage progress until they risk developing cancer.

There is no cure for celiac. Only strict adherence to a gluten free (GF) diet will manage this illness, but even that is no guarantee of immunity from lymphoma. Celiacs have an 80% higher rate of this form of cancer than the norm.

Our front end manager, David Jimenez, says that one of the most common questions from new customers is “Where are the gluten free products?” And, according to our trade magazines, the GF food category is the fastest growing sector in the food industry. If there ever was a “good” time to be a celiac, it is now. The choices are no longer the tasteless cardboard breads of yesterday. The variety just gets better and better. My favorite bread is Sami’s Flax and Millet bread. However, it is made in a non-GF-dedicated facility, which may be of some concern for those who are very sensitive. It is, however, well tolerated by all the long-time celiacs I know. My favorite cake and brownie mixes are from Namaste, which are on sale this month. They taste so good that even nonceliacs can’t tell the difference.

The Co-op has a lot planned around Celiac Awareness Month this year. Our new front end floor manager, Amy Pagano RD, is a registered dietitian with expertise in celiac disease. She will be giving two lectures during the month about the disease and about the grains that are acceptable for consumption. We’ll be having local author Elizabeth Barbone sign her book Easy Gluten Free Baking on Friday, October 19 from 12 to 2 pm. Karissa Centanni, our in-store educator and the head of our demo program, has declared that every Friday will be Gluten Free Friday. We will be preparing GF offerings from scratch, as well as from the numerous mixes we sell.

Honest Weight will be starting a special monthly gluten free sales flyer that we will email to any who wants to sign up. We have a sign-up sheet at the service desk. The flyer will include all GF bulk, grocery and vitamin specials, as well as announcements of the next “How to Shop GF at the Co-op” tour and what we plan to demo on Fridays. The grocery department has created a 4-foot section of packaged GF products and one freezer door’s section of frozen options. The bulk department has moved all GF items to the top shelves, so there is less likelihood of contamination. Although we now have these two sections, please be aware that there are still many other GF products in the store, integrated into the categories they are a part of.

Always be sure to read ingredients before purchasing. The new federal labeling laws have gone into effect, so labels must now reveal the source, for example, of food starch. Starting this year, labels on all manufactured products must specify whether they are made from corn or wheat. There is a grace period, though. So anything made last year or earlier won’t have this distinction. It is always imperative that one read the ingredients when you are a celiac.