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Studies show that as people grow older, their risk for celiac disease increases. About two percent of older adults have celiac disease, which is double the rate for the general population, and one-third of new celiac disease patients are diagnosed after...

Gluten is the common name for proteins in specific grains, like wheat, rye, barley and triticale. Other related grains, including durum, einkorn, Kamut® khorasan wheat, semolina, spelt/spelta, faro and emmer, also contain gluten. And, while oats themselves...

Celiac disease is an autoimmune disorder in which the body mistakenly reacts to gluten, a protein found in wheat, barley and rye, as if it were a poison.
It affects one in 133 people, although most have not been diagnosed.
When someone with celiac disease consumes gluten, their immune system reacts by destroying the part of the small intestine that absorbs vital nutrients. This malabsorption can lead to serious illness....