In 1998 my daughter was diagnosed with celiac disease at the age of 2. She had been sick for about 6 months - losing weight, vomiting, and so tired she wanted to be carried everywhere. We were stunned by the news - particularly because we knew no one else in the family with the illness.

Celiac disease is a genetic condition characterized by the inability to digest gluten - a protein found in wheat, rye and barley. Because gluten is found in so many foods, the first weeks after our daughter's diagnosis were terrifying, as food after favorite food was struck of her "safe" list.

Cereals, pasta, bread, cakes, cookies - even some soups and medicines - all of these are out of bounds for people with celiac, who must follow a lifelong gluten-free diet.

Thankfully, we mastered the gluten-free diet, and our daughter is now a healthy and happy 13-year-old.

But, since it's a genetic disease, what about the rest of the family?