Gluten Intolerance
					Although the symptoms and effects of gluten intolerance (also known as Celiac Disease) are clear, the causes of it are not.  It is known that a series of events are required for it to be activated.  Three things are required.
			The first of which is having the right genes.  The second is a trigger: An environmental, emotional, or physical event in one’s life, often a traumatizing experience.  Finally, to have Celiac Disease, you must be eating a diet that contains gluten. Fortunately, the symptoms of Celiac Disease are often very clear.  There are many gut-related symptoms, which include abdominal pains, bloating or gas, diarrhea, and weight loss.  Young people with Celiac Disease may not grow, and projectile vomiting is often a symptom for infants.  Poor memory, difficult concentrating, crankiness, and irritability are often symptoms for adolescents, and older people may have low blood count (anemia,) have tiredness, feel weak, have bone and joint pains, skin rashes, osteoporosis, infertility, mouth sores, difficulty sleeping, low vitamin levels, and neurological effects. The only known “cure” to Celiac Disease is to adopt a gluten-free diet, unfortunately.  That is where the importance of gluten-free baking comes in—Celiacs depend on food that is wheat, triticale, oats, rye, and barley free. The baker has the challenging task of imitating these grains so that the Celiac can try to live a normal lifestyle.