What is Gluten and Celiac Disease?
Celiac disease is caused by an immune reaction to gluten, a protein found in wheat, barley, rye, and sometimes oats. An allergic reaction to gluten in the diet causes inflammation and destruction of the inner lining of the small intestine. This chronic digestive disorder leads to the malabsorption of minerals and nutrients.
This disease can be difficult to deal with, especially for young ones that want to eat all the things that their friends are enjoying. Below you will find a variety of resources to help you and your loved ones cope with this this incurable disease.
Gluten Free and Celiac Disease Foundation
Gluten Free Lexington is the Central Kentucky chapter of the national Celiac Disease Foundation. Our mission is to provide support and spread awareness of gluten-related disorders throughout the region.
We use support programs, restaurant outings, special events, and other strategies to create public awareness of celiac disease, gluten sensitivity, and gluten/wheat allergies. We offer support to all those following a gluten free diet, including local resources for diagnosis and lifestyle changes.
Through empowerment, education, advocacy and advancing research, the National Foundation for Celiac Awareness (NFCA) drives diagnoses of celiac disease and other gluten-related disorders and improves the quality of life for those on a lifelong gluten-free diet.
NFCA is affiliated with the leading researchers internationally and supports collaboration and partnership among scientists and institutions to optimize research potential with the goal of improving the quality of life for those who have celiac disease and other gluten-related disorders.
A completely revised and updated edition of the definitive book on one of the most common and under-diagnosed autoimmune diseases in America, Celiac Disease, A Hidden Epidemic, provides essential information on the ailment that health experts estimate affects one out of every hundred people. Written by Peter H.R. Green, M.D., director of The Celiac Disease Center at Columbia University, and Rory Jones, this comprehensive and accessible guide covers every aspect of the disease from symptoms and diagnosis, to learning and maintaining the diet—similar to the one popularized by Elizabeth Hasselbeck in her New York Times bestseller, The G-Free Diet. The Gluten Intolerance Group Newsletter calls this important volume, “the book the celiac world has needed all along.”
For years, Elisabeth Hasselbeck couldn’t figure out what was making her sick. She asked doctors and consulted nutritionists, but no one seemed to have any answers. It wasn’t until spending time in the Australian Outback, living off the land on the grueling Survivor TV show, that, ironically, her symptoms vanished.
Returning home, she pinpointed the food that made her sick — gluten, the binding element in wheat. By simply eliminating it from her diet, she was able to enjoy a completely normal, healthy life. But that wasn’t all. Hasselbeck discovered the myriad benefits that anyone can enjoy from a gluten-free diet: from weight loss and increased energy to even the alleviation of the conditions of autism.
Over 200 million Americans consume food products made of wheat every day. As a result, over 100 million experience some form of adverse health effect, ranging from minor rashes to high blood sugar to unattractive stomach bulges preventative cardiologist William Davis calls “wheat bellies.” According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: it’s due to the whole grain wraps we eat for lunch.
After witnessing over 2,000 patients regain health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic–and that elimination of wheat is key to dramatic weight loss and optimal health. In national bestseller, Dr. Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as “wheat”–and provides readers with a user-friendly, step-by-step plan to navigate a new wheat-free lifestyle.
Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in health after waving goodbye to wheat, Wheat Bellyis an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
Renowned neurologist David Perlmutter, MD, blows the lid off a topic that’s been buried in medical literature for far too long: carbs are destroying your brain. And not just unhealthy carbs, but evenhealthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more. Dr. Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, why your brain thrives on fat and cholesterol, and how you can spur the growth of new brain cells at any age. He offers an in-depth look at how we can take control of our “smart genes” through specific dietary choices and lifestyle habits, demonstrating how to remedy our most feared maladies without drugs. With a revolutionary 4-week plan, GRAIN BRAIN teaches us how we can reprogram our genetic destiny for the better.
Food Network’s own Cybele Pascal is the mother of a food allergic family. Since 2001, she has been cooking not only gluten free; but soy, dairy, fish and nut free for her entire family. Her way of cooking changed when her son, Lennon, was diagnosed with severe dairy and soy allergies while she was still breastfeeding.
Cybele took it upon herself to create her own recipes and write a cookbook for those in need of an allergy free lifestyle. Cooking allergen free is both a necessity and a passion. She has even compiled a cookbook for busy moms, full of 30 minute meals – Allergy-Free and Easy Cooking.
Gluten Free Miracles
145 Burt Rd.
Lexington, Ky 40503
Hours Of Operation
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