CELIAC DISEASE

Is an inherited autoimmune disorder

that affects the digestive process of
the small intestine. When a person who
has Celiac Disease consumes gluten, a
protein found in wheat, rye and
barley, the individual’s immune system Stomach

responds by attacking the small Large

Intestine
intestine by inhibiting the absorption Small
Intestine
of important nutrients into the body.

This is where the poisoning begins.

Wheat enters the bloodstream through the Small Intestine

The smallest amount

of gluten that has been
shown by a biopsy to
cause damage to a Celiac
is 0.1 gram per day or
1/48th of a slice of bread.
When gluten is ingested the intestines become scalloped and swollen, which
prevents the body from absorbing nutrients out of food. This causes malnutrition
resulting in many other severe problems like cancer.

Percentages of eating
Establishments that have a
good understanding of
Gluten–Free diets.

10%
Percentage of people with
Celiac Disease that dine
out less after diagnosis.

80%
Celiac Disease is the most
common disease in

Europe
Finland

Ireland Sardinina

Algerian
Sardininas
Finnish
Irish
Italians

250 200 150 100 50

1 out of Algeria Italy

3 Million American’s
have Celiac Disease and don’t even know it

246%
Difference
in Cost

95% 97%
Gluten–Free Food Normal Food

Increase In Gluten–Free
2005 Food Revenue per year
Cases go undetected Of American’s have it
2010 and untreated

$500,000 $1 Million $1.5 Million $1 Billion $1.5 Billion