Testimonials

"Glutenfreepalace.com is my "go to" place for my gluten free food ordering. Their selection and prices are great - but most importantly, their customer service is excellent. Where else do you get a call to see if you liked the products you ordered? That kind of personalized service makes me a big fan!"
Sandi Kaplan MS, RD, Seattle

"Fast shipping, delicious products, wonderful prices. Thank you so much! I will definitely be a repeat customer. With food like this, who minds eating gluten-free?!"
Laura Price - Springfield, IL

"I thought going Gluten Free would just be impossible...thank you Glutenfreepalace.com...you saved me. You've got a huge variety of different products which satisfy even the pickiest of eaters like me!!!!!!!!!!!! Your service is great and shipping so fast...! I can't wait for a new recipe to appear on your front page...I've been trying them for the past few weeks and they are delicious and easy to follow.. Especially the pasta one...I made it for dinner 3 days in a row! Thank you!"
Carry-Iowa

"Love the way the site is very well categorized, unlike other gluten free sites where you need to explore the entire site before I can find what I want. They also have a great variety, which is great for me as a celiac sufferer! Thank you."
Sarah-Allison

"Bready Home-Baking System: The bready machine is amazingly hands free and the bread tastes wonderful! I was shocked at how good the quality is, and I didn't have to toast every piece of bread. It is great, it doesn't fall apart and crumble like many other Gluten Free breads that I tried. I really missed a good old peanut butter and jelly sandwich. When I first used my Bready machine, I ate them straight for five days!"
Stephanie Schultz, Missouri

"Enzymedica Allerase: Started taking Enzymedica Allerase and within a couple days my sinuses were doing much better. This is a great product without side effects."
D.S.

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How is celiac disease treated?

The only treatment for celiac disease is a gluten-free diet. Doctors may ask a newly diagnosed person to work with a dietitian on a gluten-free diet plan. A dietitian is a health care professional who specializes in food and nutrition. A person diagnosed with celiac disease can learn from a dietitian how to read ingredient lists and thereby identify foods that contain glutenin order to make informed decisions at the grocery store and when eating out.

For most people, following this diet will stop symptoms, heal existing intestinal damage, and prevent further damage. Improvement begins within days of starting the diet. The small intestine usually heals in 3 to 6 months for children, but may take several years in adults. A healed intestine means a person now has healthy villi that can absorb nutrients from food into the bloodstream.

To stay well, people with celiac disease must avoid gluten for the rest of their lives. Eating even a small amount of gluten can damage the small intestine. The damage will occur in anyone with the disease, including people without noticeable symptoms. Depending on a person's age at diagnosis, some problems will not improve, such as short stature and dental enamel defects.

Some people with celiac disease show no improvement with a gluten-free diet.The most common reason for a poor response to the diet is that small amounts of gluten are still being consumed. Hidden sources of gluten include additives such as modified food starch, preservatives, and stabilizers made with wheat. And because many corn and rice products are produced in factories that also manufacture wheat products, they may be contaminated with wheat gluten.

Rarely, the intestinal injury will continue despite a strictly gluten-free diet. People with this condition, known as refractory celiac disease, have severely damaged intestines that cannot heal. Because their intestines are not absorbing enough nutrients, they may need to receive nutrients directly into their bloodstream through a vein, or intravenously. Researchers are evaluating drug treatments for refractory celiac disease.

The Gluten-free Diet

A gluten-free diet means not eating foods that contain wheat, rye, and barley. The foods and products made from these grains should also be avoided. In other words, a person with celiac disease should not eat most grains, pastas, cereals, and many other processed foods.

Despite these restrictions, people with celiac disease can eat a well-balanced diet with a variety of foods. They can use potatorice, soy, amaranth, buckwheator bean flour instead of wheat flour. They can buy gluten-free bread, gluten free pastagluten free cake, gluten free bread and other products from stores that carry organic foods, or order products from special food companies. Gluten-free products are becoming increasingly more available from mainstream stores.

All meat, fish, rice, fruits, and vegetables do not contain gluten, so people with celiac disease can freely eat these foods. In the past, people with celiac disease were advised not to eat oats. New evidence suggests that most people can safely eat small amounts of oats, as long as the oats are not contaminated with wheat gluten during processing. People with celiac disease should work closely with their health care team when deciding whether to include oats in their diet. Examples of other foods that are safe to eat and those that are not are provided in the table below.

The gluten-free diet requires a completely new approach to eating. Newly diagnosed people and their families may find support groups helpful as they learn to adjust to a new way of life. People with celiac disease must be cautious about what they buy for lunch at school or work, what they purchase at the grocery store, what they eat at restaurants or parties, and what they grab for a snack. Eating out can be a challenge. When in doubt about a menu item, a person with celiac disease should ask the waiter or chef about ingredients and preparation, or if a gluten-free menu is available.

Gluten is also used in some medications. People with celiac disease should ask a pharmacist if prescribed medications contain wheat. Because gluten is sometimes used as an additive in unexpected products, such as lipstick and play dough, reading product labels is important. If the ingredients are not listed on the label, the manufacturer should provide a list upon request. With practice, screening for gluten becomes second nature.

New Food Labeling

The Food Allergen Labeling and Consumer Protection Act (FALCPA), which took effect on January 1, 2006, requires food labels to clearly identify wheat and other common food allergens in the list of ingredients. FALCPA also requires the U.S. Food and Drug Administration to develop and finalize rules for the use of the term gluten free on product labels.

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