When planning a food menu, it’s essential to cater to the dietary needs of all guests. This is especially true when accommodating people with celiac disease. This autoimmune disorder is triggered by gluten, a protein found in wheat, rye, barley, and some other grains. If you’re aiming to create a meal that’s inclusive and delicious for everyone, understanding the basics of celiac disease and making informed food choices is paramount. As a cutting-edge food and menu planning platform, Vave has made it easier than ever to help hosts adjust their menus, ensuring that celiac guests can dine with confidence and enjoyment. Understanding Celiac Disease: Celiac disease affects around 1% of the global population. When someone with this condition consumes gluten, it triggers an immune response that damages the lining of the small intestine. This can lead to a host of symptoms, including digestive issues, fatigue, and even skin rashes. Over time, if not managed properly, celiac disease can lead to serious health complications. Ingredients to Avoid: Adjusting a menu for individuals with celiac disease means avoiding all sources of gluten. The most common culprits include: wheat (including wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, and einkorn wheat) Rye Barley Triticale (a…