Last week I kicked off the gluten-free series with an overview of what gluten is and what it means to have celiac disease, meaning living a gluten-free life. One of the biggest challenges faced when trying to live gluten-free is actually avoiding gluten altogether. It is hidden in so many foods and products which can make navigating the shopping aisles extremely treacherous, especially for those suffering from celiac disease.

Below I have listed some of my favorite resources and online go-tos. I would love to hear from all of you as to what your best resources are so we can share them with everyone! Please comment or email amy@dietsinreview.com with your top resources. I’ll be highlighting and reviewing specific products in next week’s issue.

Living Without Magazine: This magazine and its newly launched website have been an amazing addition into my home. I honestly run to the mailbox the day it arrives as the pages are filled with recipes and articles for all that suffer from food allergies and sensitivities.

Let’s begin with what is gluten exactly? Gluten is a composite of proteins found in wheat, bulgur, couscous, barley, spelt and rye to name the most common grains it can be found it. The reason this protein has become such a common term over the years is because of the ailments it has been found to cause in people. Individuals that are gluten-intolerant meaning their bodies cannot process and digest the protein and have an adverse immune response are referred to as having celiac disease. Worldwide, celiac disease occurs in almost one percent of the human population and the statistic continues to increase. If you have been diagnosed with celiac disease you know that it is an autoimmune disorder that affects the small intestine in people of all ages. Depending on the severity of the reaction to the disease symptoms can include fatigue, diarrhea, and the inability to absorb nutrients.

Gluten is widely used in baking products as it helps with enhancing elasticity, which affects the texture of baked goods as well as leads to a softer, chewier product for such products as bagels, pizzas and cakes. Other products where gluten is used is ice cream, ketchup, and even toothpaste. The reason for this is because gluten can act as a stabilizing agent meaning a thickener or gelling agent.

I am excited to announce the kick-off of a new weekly series that will focus on all things gluten-free. I will cover topics from grains to everyday products that you may never had known gluten was hiding in. I will also provide a glossary to provide you guidance along with some great tools and resources that already exist both online and off.

Next week in the first of our gluten-free series I’ll be providing some great information in regards to what is gluten, what it means to suffer from celiac disease and review some grains to help clear up any confusion there might be around what you can and cannot eat.

Celiac disease is an autoimmune disorder that affects the small intestine in people of all ages. Depending on the severity of the reaction to the disease symptoms can include fatigue, diarrhea, and the inability to absorb nutrients. Celiac disease, also referred to as being gluten-intolerant, refers to an intolerance to gluten, a protein found in wheat, bulgur, couscous, barley, spelt and rye, to name a few. Gluten is not strictly in grains and can also be found in everyday products like toothpaste, ice cream and even ketchup. Worldwide, Celiac disease occurs in almost 1 percent of the human population, so for all of you sufferers out there you are not alone, and thankfully there are many resources to help you.

The week of September 20 is Autism Awareness Week at DietsInReview.com.

Guest Blogger Karianna writes at The Karianna Spectrum. Her oldest son was diagnosed with PDD-nos when he was in pre-school.

Food is sustenance, but it also has sensory and social components. All three of these come into play for individuals on the autistic spectrum.

Many kids with autism are affected by food in ways that neurotypical children are not. My son is on the Feingold Program, a diet that avoids certain salicylates and petroleum-based additives. Other children have found success with gluten-free/ casein-free diets, particularly when they also have celiac disease. Some autistic kids might have lots of food sensitivities, while others may have none.

Even without a specific food concern, kids on the spectrum typically have more pronounced reactions to food, so eating healthfully is even more crucial than for a typical kid who might be “off” after lots of junk food or without a well-rounded diet.