Celiac disease (CD) is a genetic autoimmune condition disease that mainly affects the gastrointestinal tract when gluten is ingested. Gluten is a protein found in wheat, barley, and rye. When someone with CD eats gluten, the lining of the small intestine becomes damaged and is unable to absorb nutrients properly.
In honor of Celiac Awareness Month, Medical Nutrition instructor Mariah Jackson, MMN, RDN, LMNT, shared some valuable information and resources. Mariah is a group leader of the Omaha National Celiac Association (NCA) support group and also suffers from CD.
The NCA just partnered with Mend Hunger to launch disaster relief efforts as a part of the NCA Feeding Gluten-Free program. Eating gluten free is a serious medical need for those with celiac disease. Unfortunately, costs of gluten-free food are often much higher than their gluten-containing counterparts. For example, a simple loaf of bread can cost between $5-7. For the newly diagnosed, the necessary changes to a gluten-free diet can be overwhelming, and the stress is exacerbated if finances are a constraint.
Find out more in this article: When Disaster Strikes, Many with Food Allergies Go Without
Join the Gluten Free Omaha: NCA Local Partner Facebook group