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as a means to lose weight and athletic performance.But researchers say there's a middle ground emerging.
A growing number of people now have a type gluten intolerance called nonceliac gluten sensitivity, which isn't quite as as
as serious as celiac disease but not to be taken either. Mounting evidence now suggests the number of people who who
who have nonceliac gluten sensitivity may outnumber those who have celiac disease.Celiac disease is a genetic condition that damages the the
the lining of the small intestine and prevents it from nutrients from food. The damage is attributed to an autoimmune autoimmune
autoimmune reaction to eating gluten, a protein found in wheat, rye and possibly oats.People with celiac disease are diagnosed through through
through specific blood and bowel tests. Those with the disease a higher risk for anemia, osteoporosis, severe intestinal damage and and
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