At one time, celiac disease was thought to be rare. Although it is not an allergy, it is a similar kind of reaction.

The disease is caused by the protein that exists in wheat, barley, rye and other common grains. It damages the interior lining of the intestines, sometimes to the point of preventing the absorption of nutrients from foods.

The common symptoms include abdominal pain and fatigue. But even those symptoms are sometimes absent. In fact, in recent years, the diagnosis has been made when no symptoms are present. It has been estimated that as many as 1 out of every 105 people in the US have the disease to some extent.

The disease is most dangerous in infants and children where it leads to failure to thrive. Children do not gain weight as they should.

A gluten free diet can be difficult to follow due to problems with labeling. Most food manufacturers have become careful to label products as being free or containing wheat-gluten, but sometimes there are no labels. When eating in a restaurant, people must be careful to avoid foods that have been prepared near those containing wheat or other grains. It is a good idea to become familiar with which foods are usually “okay” and which foods are not.

There is some debate about whether or not oatmeal should be avoided. Although oatmeal does not contain the same kind of protein, it does cause reactions in some people. This may be due to cross-contamination during the manufacturing process.

Carbohydrates that can be included in a gluten free diet include fruits, vegetables, corn, quinoa, millet, buckwheat, rice and potatoes. Bananas are often recommended, because they are rich in carbohydrates, contain no cereal and are protected from contamination by the peels.

Ready-made products (those that are packaged or prepared) often contain a variety of grain fillers and are likely to be contaminated. Cooking from scratch is sometimes the easiest way to avoid flour and other troublesome ingredients.

There are some packaged products designed specifically for the gluten free diet. They are becoming increasingly common in grocery stores. Even gluten-free breads and other products usually made from wheat flour have been introduced in recent years.

Additional food allergies can make eating even more complicated. For example, some celiac patients become lactose intolerant after a while, making it necessary to avoid milk and dairy products, too.

The good news is that the diets are usually quite effective. The condition of people who stick to their prescribed eating plans improves significantly. Only a tiny percentage fails to improve without the use of steroids or immunosuppressant drugs.

Researchers are investigating alternative treatments to the gluten free diet for celiac disease. Those may be available at some point in the future.