Restaurateurs respond to growing awareness of celiac disease.

The article reports on the measures adopted by restaurant operators on how to deal with celiac disease. People with celiac disease were advised to eliminate all gluten from their diets that were usually found in wheat products. Celiac disease damages the small intestine and interferes with nutrient absorption. Restaurant operators have created entirely new menus for people with celiac disease and have educated their staff on how to avoid the spread of disease.