Wheat is a major source of fiber in the American diet. According to gluten.net (GIG) gluten is a storage protein found in all grains. The immune system's response to this protein is called gluten-sensitive enteropathy or celiac disease. People with this sensitivity should adhere to a gluten-free diet and should avoid wheat, rye, and barley products. This article will look at gluten-free products and address the belief that this emerging trend tastes as good as any other food that contains gluten. Gluten is a protein found in wheat, oats, rye and barley. What most people don't know is that wheat is also used in products from tomato soup to lip gloss to shampoo. Most medicines, art materials and even the body of Christ during Holy Communion. (Alice, 2008). Unless the items are certified gluten-free, those with celiac disease cannot consume them. (Alicea, 2008) Celiac disease is an autoimmune response to gluten. (Alicea, 2008) In an article written in Long-Term Living: For the Continuing Care Professional. The article states: “The immune system of a person {with celiac disease} sees the gluten protein as a toxin and produces antibodies that damage the small intestine's ability to absorb nutrients, which can lead to weight loss and vitamin and mineral deficiencies. Celiac disease is one of the least diagnosed diseases among the American population; Many doctors confuse the symptoms with those of irritable bowel syndrome. (Alicea, 2008) Celiac disease affects everyone differently; infants, young children, adults and the elderly are all at risk of developing celiac disease. In newborns, the symptoms have much worse and even fatal effects than in older subjects if left untreated. Children with Cel...... middle of paper ...... essential carbohydrates from your daily intake. This does not apply to all gluten-free products as they have the same level of carbohydrates as their counterparts; so just because it says they are gluten free doesn't mean they are excess healthy. Everything is healthy in moderation. ReferencesAlicea, Ronni. "Gluten-free diets: are you prepared?". Long-Term Living: For Continuing Care Professionals 57.12 (2008): 22-24. Academic Research Comprehensive Web. November 9, 2011. Coffey, Lynette. Wheat-free cooking: including gluten-free and sugar-free recipes. Berkeley, CA: Ten Speed, 1985. Print."Frequently Asked Questions." Gluten intolerance | Gluten intolerance group. Network. November 10, 2011. Walsh, William E. “Gluten Intolerance.” Food Allergies: The Complete Guide to Understanding and Relieving Food Allergies. New York: Wiley, 2000. 216-24. Press.