MYTH: Gluten Free products taste bad! While is it true that some Gluten Free items really do taste bad… there are now, more than ever, excellent gluten free products that actually taste great. Mulay’s has always been Gluten Free and perhaps the best tasting sausage you’ve ever had.
Why would sausage have Gluten in it? Many sausages have “fillers” in them that are grain based. Fillers help cut the cost of using 100% meat in a sausage. The grain also helps to absorb the fat in these traditionally fatty links. Mulay’s Sausage is 100% Antibiotic Free Pork.
What is Gluten? The term “gluten” is, in a sense, a generic term for the storage proteins that are found in the grains; wheat, rye, barley. The “gluten” in wheat, rye, barley, and in a much lower amount, oats, contains particular amino acid sequences that are harmful to persons with celiac disease.
What is Celiac Disease? Celiac disease (CD) is a genetic disorder. In people with CD, eating certain types of protein, called gluten, sets off an autoimmune response that causes damage to the small intestine. This, in turn, causes the small intestine to lose its ability to absorb the nutrients found in food, leading to malnutrition and a variety of other complications. Celiac disease is life-long and currently incurable. The only known treatment at this time is strict adherence to a gluten-free lifestyle.
Celiac Disease is:
- a genetic, inheritable disease.
- COMMON. Approximately 1 in 133 people have CD, however, only about 3% of these have been diagnosed. This means that there are over 2.1 million undiagnosed people with celiac disease in the United States.
- characterized by damage to the lining of the small intestine
- responsible for the mal-absorption of nutrients resulting in malnutrition
- linked to skin blisters known as dermatitis herpetiformis (DH).
- not age-dependent. It may become active at any age.
To Find out More about Celiac Disease go to www.csaceliacs.org. Thank you Celiac Sprue Association!