Holiday Hours

We will be closed December 25th to January 1st, so our employees can enjoy the holidays with their families. We will reopen on January 2nd.

We hope you enjoy the holiday Season and we wish you a joyous and prosperous New Year!

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Resources

What is gluten? The term “gluten” refers to a specific complex of gliadin and gluten in proteins found in the endosperm of wheat, rye, and barley. It is the group of proteins that give elasticity to dough, allowing it to rise or give a chewy texture to baked goods.

What is celiac disease? Celiac disease is a chronic inflammatory disorder of the small intestine in genetically susceptible individuals. It is triggered by ingesting gluten, which is naturally present in some cereal grains. As many as 1% of the general population in the United States will develop celiac disease, while the prevalence is up to 10% for those with an affected immediate family member. Although celiac disease has no known cure, individuals who have this disease are advised to avoid all sources of gluten in their diet. Over time, strictly avoiding consumption of all gluten sources can improve the symptoms and reduce the associated health risks of celiac disease.

What is gluten sensitivity? Gluten sensitivity is an inflammatory condition caused by dietary gluten in the intestines. This is distinct from celiac disease in that it is not an autoimmune disorder and there is no simple antibody test for this condition. It is difficult to estimate the prevalence of this condition due to a high rate of self-diagnosis, but the Center for Celiac Research estimates that gluten sensitivity affects 6% of the US population. The only reliable treatment is the elimination of gluten from the diet.

How do I know if I have these conditions? Consult your physician to determine whether you have gluten sensitivity or celiac disease. A reliable diagnosis depends on your doctor being able to accurately identify a sensitivity to gluten and whether gluten antibodies are present in a blood sample.



Links:

FDA – Gluten-Free Labeling
Celiac Disease Factsheet- National Institutes of Health (NIDDK)



For More Information:

American Celiac Society
P.O. Box 23455
New Orleans, LA 70183–0455
Phone: 504–737–3293
info@americanceliacsociety.org
www.americanceliacsociety.org

American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606–6995
www.eatright.org

Celiac Disease Awareness Campaign
2 Information Way
Bethesda, MD 20892–3570
Phone: 1–800–891–5389
TTY: 1–866–569–1162
Fax: 703–738–4929
celiac@info.niddk.nih.gov
www.celiac.nih.gov

Celiac Disease Foundation
13251 Ventura Boulevard, #1
Studio City, CA 91604
Phone: 818–990–2354
Fax: 818–990–2379
cdf@celiac.org
www.celiac.org

Celiac Sprue Association/USA Inc.
P.O. Box 31700
Omaha, NE 68131–0700
Phone: 1–877–CSA–4CSA (1–877–272–4272) or 402–558–0600
Fax: 402–558–1347
celiacs@csaceliacs.org
www.csaceliacs.org

Gluten Intolerance Group of North America
31214 124th Avenue SE
Auburn, WA 98092
Phone: 253–833–6655
Fax: 253–833–6675
info@gluten.net
www.gluten.net

National Foundation for Celiac Awareness
P.O. Box 544
Ambler, PA 19002–0544
Phone: 215–325–1306
Fax: 215–643–1707
info@CeliacCentral.org
www.CeliacCentral.org



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