May 18, 2015 9:00 AM

Author: Office of Public Affairs


Going gluten-free involves more than forgoing bread and pasta. The protein is also present in foods you might not expect to contain wheat and other grains.

Here, Jamie Saunders, MS, a registered dietitian at University of Utah Health, identifies surprising sources of gluten.

For people with celiac disease, a condition in which gluten triggers an immune attack on the small intestine, a gluten-free diet isn’t a trend but a medical necessity. Even consuming trace amounts of gluten from contaminated utensils or surfaces can pose a serious health threat.

In this episode of The Scope, learn the difference between gluten sensitivity and celiac disease. 

diet nutrition

comments powered by Disqus