It is Celiac Awareness Month, and our 50th Year bringing awareness to Celiac disease and other gluten intolerances. 💚 💚 💚 When GIG was founded back in 1974, Celiac disease was considered a rare disease, thought to affect about 1 in 1000 people, mostly of European descent. Awareness of the gluten-free diet was very low and gluten-free products were virtually non-existent. Our Founder, Elaine Hartsook, Ph.D., RD, (RIP), wrote the first gluten-free diet at the time. Today, Celiac disease is considered one of the most common autoimmune disorders, affecting people of all races and ethnicities around the globe. In the past 20 years, we've seen both true prevalence, as well as detection and diagnosis, greatly increase. How times have changed! Knowledge among the medical community has increased. Education on the gluten-free diet is abundant. Social support is available - we ourselves have groups meeting across the country. Safe gluten-free food is now widely available - shout out to Gluten-Free Certification Organization brand partners and Gluten-Free Food Service dining establishments!! 🙌 There is still so much more to do! The movement to spread awareness and make change happen came from people just like you! Let's work together to move the needle further this month! Follow along as we shine a light on Celiac disease. 🕯️ 💡 🔦 ✨ #CeliacAwarenessMonth #50YearsGIG
I've been tested twice with blood tests and GP said I'm not Coeliac, but I react to all things Gluten. Worst of all Malt and Barley and can react within 10mins to 24hrs and can be in excruciating pain and bloating for several days. I have 3 cousins with Coeliac disease too.
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2moFrom Jilllryan, co-founder & Past National President of the 501C-3 charity "GIG": I worked with Dr Elaine Hartsook 19 years, until her tragic death from ovarian cancer in 1996. She was dedicated from her truly kind heart, and she worked for no salary many years. Verifying gluten free foods began with our requests for chemical analysis of suspicious products. The FDA and cereal chemists provided important, accurate assistance, and this began the process of sometimes even litigating against non compliant, mislabeled "GF" product manufacturers. The first GF/safe (approved) restaurants in Washington State were Grazie's and Emory's. Sadly, Elaine died in February of 1996, yet her spirit lives on. Cynthia R. Kupper RD soon stepped into the GF arena and began expanding upon our beginning efforts to ensure that someday, stores would have a gluten free food section.That is a dream realized now! I hope people appreciate that in the beginning, there was nothing labeled gluten free in any local supermarket! With fond memories, Jill L Ryan (Dr Hartsooks' primary research assistant).