It was just after the birth of her son that Kelly Rohlfs fell ill. The Stanford civil engineer found herself malnourished and barely able to walk or talk. "I was skin and bones and I couldn't function at all," recalled Rohlfs. "I got sick in the summer and thought I would be dead by Christmas."

It took six months and a grueling process of elimination for doctors to determine the culprit: gluten, a protein found in wheat, barley and rye — and many of the foods we enjoy on a daily basis. Rohlfs was diagnosed with celiac sprue, also known as celiac disease, a genetic disorder in which the body launches an attack on itself in response to ingesting gluten. Untreated, the disease can lead to severe malnutrition, intestinal damage, infertility, an increased risk of some types of cancer and, in extreme cases, death.

Ten years later, Rohlfs - now on a gluten-free diet and healthy - is gathering with other celiac patients for the annual Stanford Celiac Conference. Rohlfs formed the conference three years ago to allow people to share their experiences and to learn more about this often misdiagnosed and misunderstood autoimmune disease. The all-day conference, sponsored by Stanford University Medical Center's Health Improvement Program, is open to all patients and medical professionals. It takes place Sept. 28 at the Frances C. Arrillaga Alumni Center at Stanford.

Although celiac sprue is not well-known, even among members of the medical community, new studies show between 1 in 150 and 1 in 250 Americans have the blood markers for the disease. Because symptoms vary - ranging from weight loss, diarrhea, osteoporosis and growth failure in children to no symptoms at all- celiac is difficult to diagnose.

"These are such nonspecific symptoms that it can take several months for someone to be referred to a specialist and be diagnosed," said Eric Sibley, MD, PhD, a celiac specialist and assistant professor of pediatrics at the School of Medicine. He said a blood test and intestinal biopsy are needed for diagnosis.

Celiac disease has no cure; the only treatment is a 100 percent gluten-free diet. Often patients' symptoms disappear within days of eliminating the protein from the diet (in Rohlfs' case, her symptoms resolved in three days). Still, Rohlfs noted that patients and medical professionals remain confused over which foods are safe. Even her own physician couldn't provide recommendations after diagnosing her.

"This conference is so important because we're teaching people how to stay healthy and prevent life-threatening illnesses," Rohlfs said. "You don't have to hope for a miracle cure for celiac - it's a matter of changing your diet."

The conference is the only such gathering in Northern California and one of only a few in the country. The event offers a full day of lectures from leading celiac experts, including Sibley, and information on the latest research on the disorder. It also offers extensive dietary information, samples of gluten-free foods and a special program for children.

The cost for patients and professionals - including a gluten-free continental breakfast, lunch and snacks - is $65. For more information, please visit http://www.stanford.edu/group/celiacsupport/Conference or call 215-1222.