USA Today Article Discusses the Rise of Celiac Disease

USA Today recently published an article discussing the recent increase of Celiac Disease diagnoses in the United States. Dr. Alessio Fasano, director of the Center for Celiac Research and the Mucosal Biology Research Center at the University of Maryland School of Medicine, explains that Celiac Disease is now “…quite widespread. We thought there were regional differences in the past, but now we know it’s everywhere.”

While nobody is positive what has caused the recent prevalence of the disease, the article delves into various hypotheses such as “hygiene hypothesis”, an increase in the amount of gluten found in grains and the exposure of gluten at earlier ages.

Regardless of the reason behind the rise of diagnoses, experts agree that early intervention is critical.

At Udi’s Gluten Free, we understand how difficult and intimidating the gluten-free diet can be in the beginning. We are committed to making delicious gluten-free products, connecting with the greater gluten-free community and providing an array of resources to assist both the newly diagnosed and the gluten-free veteran.

We recently launched our new website, which advances our interaction capabilities, so we can further communicate with our loyal fans. The ‘Our Community’ tab of our new site features Facebook and Twitter integration, updated gluten-free recipes for every level cook and a calendar of the nationwide events that Udi’s will be attending. Furthermore, our Gluten-Free Toolkit offers useful tips on topics ranging from restaurant gluten-free cooking to how to thriving on the gluten-free diet in college.  

Whether we like it or not, the incident rates of Celiac Disease and Gluten Intolerance continue to increase, but Udi’s is here to help the gluten-free community navigate the sometimes choppy waters.

We strive to make your lives more delicious, nutritious and fun!

For more information, check out the full article in USA Today.

4 responses to “USA Today Article Discusses the Rise of Celiac Disease”

  1. kt says:

    Be CAREFUL though—Dr Fasano is now saying up to 20ppm is a ‘safe’ level of gluten for a Celiac, but never specifies if it is ‘per bite’, ‘per day’, or ???? NO, ZERO ppm of Gluten is safe for someone with Celiac. Eating ANY gluten CAUSES the illnesses of Celiac and Gluten Intolerance and it is the height of irresponsibility for Dr. Fasano to say ‘some’ gluten is okay. He and the Center for Celiac Research are obviously getting funding from the very food manufacturers that will be impacted by the FDA Gluten Free Labeling that is coming down the pike. Many of us who live with Celiac and get sick from TINY amount of cross contamination gluten or the tiny amounts of gluten in food products made from negligent and sloppy ‘Gluten Free’ food made from the Big Food companies are appalled at Dr. Fasano and CFCR and other Celiac ‘support’ organizations that are advocating gluten be allowed in ‘Gluten Free’ foods. Thank you Udi’s for following the Certified Gluten Free labeling that advocates NO gluten in Gluten Free foods and a MUCH lower testing threshold!!! Udi’s is the ONLY packaged bread products we feed our children—and they can eat Udi’s EVERY DAY MULTIPLE TIMES A DAY and not get sick. The same cannot be said of other labeled foods.

  2. Bette Geraud says:

    I have had Celiac over50yrs.Back when it was VERY rare.Lived in WY finally diagnosed by a specialist in Denver’ I am SO surprised at all the people I have talked to that say they’have’ celiac that have never been diagnosed. I realize there are alot more people who are GF from allergys. Any idea how it breaks down between Celiac,.Allergy. And Just" Because)? I’ m surprised how many of those there are. Thank heavens there are many like Udis out there now. Hopefully I’ll live to see breads etc [are all frozen)fresh on the self like other peoples "bread").Live in know how hard it is to get fresh But know when I was in Denver and had their bread fresh it was marvelous ! Frozen not so good.!

  3. gail says:

    Thanks for this article and lets not forget about those who are gluten intolerant in other forms such as "EE" (Eosinphilic Esophagitis)

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