gluten

BYU business graduate Nathan Hessing faced a problem when his diet was impeding his capacity to do one of the things he loves most — running. In his struggle to find a cure, he and his wife Cristin found a way to make bread that his body could digest and use as fuel to help him run again.

BYU hosts branded restaurants and thousands of food and snack options. But the majority of these options are off the table for the nearly 1,000 students at BYU who are gluten free, gluten intolerant, or have Celiac Disease, according to BYU Dining Services Dietitian Diane Morrow.

Passports, travel brochures, plane tickets and other travel-related items sit next to gluten-free bread. People with celiac disease or a gluten intolerance who travel overseas take extra precautions. (Maddi Driggs)