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The Skinny on Celiac Disease

L.A. bakers and store owners share their gluten-free secrets and experience with Celiac.

"I could no longer have gluten, or soy, or dairy," said Michelle Marquis, founder and owner of La La Bakies.

 Although Marquis followed a vegan diet for 10 years prior to being diagnosed with an autoimmune disease, the idea of selling local, low-glycemic, gluten, dairy, nut, and soy-free baked goods stemmed from making sure others suffering from an autoimmune disease like Celiac would have yummy, non-restrictive options.

Roughly one percent of Americans has Celiac Disease – an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food – although 83 percent are undiagnosed or misdiagnosed with other conditions.

 “Often times in adults, they’ve had the disease for up to 10 years before anyone’s diagnosed it,” said  Dr. Anisa Shaker, a gastroenterologist.

It took Pam McDonald, founder and owner of Pam Mac D’s Gluten Free market, over 20 years to find out she had Celiac.

 “I would kill to eat a croissant. I would kill to eat a McDonalds filet of fish. But, you know, it’s either that or my health,” said McDonald.

Diagnosed with Celiac 16 years ago, McDonald has been gluten free ever since. Her store, which opened in Burbank 2 years ago and is the only gluten free market in Los Angeles, was inspired by the rising number of gluten free products available and the memory of how difficult it is to eliminate gluten from diet.

“When you’re told to go gluten free, you have to change your entire lifestyle,” said McDonald.

That lifestyle change is more familiar today, than it has ever been. Gluten free sales reached over $2.6 billion by the end of 2010 and are expected to exceed more than $5 billion by 2015. But according to McDonald, the number of gluten free options make the disease less daunting than when she was diagnosed. And Marquis is hoping to lessen the “Celiac load” even more with her sweets.

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