After Tanya Taupier earned her master’s in project management from the George Washington University in 2005, she went on to become a self-employed human capital consultant in Hartford, Connecticut. When away from work, Tanya Taupier enjoys cooking gluten-free foods.

1. Gluten Intolerance
Tanya Taupier

2. Introduction
• After Tanya Taupier earned her master’s in project
management from the George Washington University in
2005, she went on to become a self-employed human
capital consultant in Hartford, Connecticut. When away
from work, Tanya Taupier enjoys cooking gluten-free
foods.
Glutens are proteins located in grain endosperm (a
tissue found inside seeds of flowering plants). While
gluten is most commonly associated with wheat, it is also
present in barley, rye, and triticale (a wheat/rye hybrid).
Brown and wild rice, millet, amaranth, quinoa, corn, and
uncontaminated oats are gluten-free grains.

3. Gluten
• While glutens are not harmful to everyone, roughly 18 million
Americans are sensitive to gluten, and their immune system
produces an immune response during gluten digestion. Celiac
disease is the most common form of gluten-intolerance, and
the U.S. Department of Health and Human Services claims
that .7 percent of the American population suffers from it.
Irritable bowel syndrome (IBS) is another condition that can
result from gluten intolerance, and while seven to 20 percent
of American adults experience IBS according to the journal
Gastroenterology & Hepatology, gluten is not responsible for
all of these cases. When gluten does cause IBS, it is a result of
the sugars and starches present in gluten grains fermenting in
the intestine causing bloating and cramping.