People with celiac disease experience an immune reaction to the consumption of gluten, a protein found in certain grains.

The May 2019 edition of Workplace Wellness E-Digest, published by the Department of Human Resources’ Office of Employee Engagement and Development, addresses many aspects of the disease, as well as non-celiac gluten sensitivity.

Articles explain the causes, symptoms, diagnosis, and treatment of celiac disease; the spectrum of gluten-related disorders; and foods to avoid on a gluten-free diet. Read the Workplace Wellness E-Digest.