Celiac.com 10/10/2026 - Queen Victoria's enormous family tree has fascinated historians and medical researchers for generations. Through the marriages of her children and grandchildren, Victoria became closely connected to royal houses across Europe, earning her the informal title "Grandmother of Europe." Her descendants are also famous for demonstrating how inherited medical conditions can move through generations. The best-known example is hemophilia, a hereditary bleeding disorder that appeared among several of Victoria's descendants and eventually affected royal families in Spain, Germany, and Russia. That history raises an intriguing broader question: could other inherited health risks, including susceptibility to autoimmune diseases such as celiac disease, also have traveled through European royal families? It is certainly possible from a genetic standpoint, but there is currently no convincing evidence that Queen Victoria herself had celiac disease. Looking at royal history through the lens of modern genetics can nevertheless provide an interesting lesson about how inherited susceptibility, intermarriage, and diseases that were poorly understood at the time may have interacted. Queen Victoria's Family Became Connected to Much of European Royalty Queen Victoria and Prince Albert had nine children. Their children and grandchildren married into several of Europe's major royal and noble houses, creating an unusually interconnected family network. These marriages were not unusual for the era. Royal families frequently married other royals because of political alliances, social expectations, inheritance concerns, and the relatively limited number of partners considered suitable for members of ruling dynasties. As a result, the same ancestors sometimes appeared repeatedly within royal family trees. This type of intermarriage can increase the likelihood that particular inherited traits will appear in descendants, especially when both parents inherit the same uncommon genetic variant from a shared ancestor. However, not all genetic diseases follow the same inheritance pattern. This distinction becomes important when considering celiac disease. Hemophilia Provides a Famous Example of Inherited Royal Disease Hemophilia became one of the most historically significant medical conditions associated with Queen Victoria's descendants. Victoria's son Leopold had the disease, while some of her daughters carried the genetic variant responsible for it. Through their descendants, hemophilia appeared in other European royal families. The most famous case was probably Alexei, the son of Tsar Nicholas the Second and Empress Alexandra of Russia. Alexandra was Queen Victoria's granddaughter, and her son's severe bleeding disorder became an important concern within the Russian imperial family. Hemophilia is particularly easy to trace through a family tree because it is caused by changes involving a specific gene on the X chromosome and follows a relatively recognizable inheritance pattern. Celiac disease is considerably more complicated. Celiac Disease Is Genetic, but It Is Not Inherited Like Hemophilia Celiac disease has a strong genetic component, but there is no single "celiac gene" that determines whether someone will develop the disease. Nearly everyone who develops celiac disease carries particular versions of human leukocyte antigen genes, especially human leukocyte antigen DQ2 or human leukocyte antigen DQ8. These genes influence how the immune system recognizes protein fragments. Possessing these genes creates susceptibility rather than certainty. Many people carry one of the celiac-associated genetic types and never develop celiac disease. Additional genetic factors and environmental influences are involved in determining who ultimately develops the autoimmune response to gluten. This means that even if members of a royal family carried celiac-associated genes, historians could not conclude that they had celiac disease simply from their ancestry. Could Royal Intermarriage Have Concentrated Celiac-Related Genes? In theory, repeated marriages among related European families could have increased the frequency of certain inherited genetic characteristics within particular family branches. That does not mean royal families would necessarily have had unusually high rates of celiac disease. The genetic variants associated with celiac susceptibility are already relatively common in European populations. Because many unrelated Europeans carry them, close royal relationships would not be required for these genes to appear within a dynasty. Intermarriage could nevertheless have concentrated particular combinations of immune-related genes in some branches of a family tree. The difficulty is that historical records generally do not provide the genetic information necessary to investigate this question. Without preserved biological material suitable for genetic analysis, researchers usually have to rely on written descriptions of illnesses. Celiac Disease Was Poorly Understood During Much of Victoria's Lifetime Queen Victoria lived from 1819 to 1901, an era when doctors had only a limited understanding of celiac disease. Descriptions of a chronic intestinal condition resembling celiac disease existed long before Victoria's time, but the cause remained mysterious. The connection between wheat and celiac disease was not established until decades after Victoria's death. The immune mechanisms behind the disease were discovered even later. A Victorian-era physician encountering someone with celiac disease therefore would not have had modern antibody testing, genetic testing, intestinal biopsy techniques, or a scientifically established gluten-free diet. Patients might instead have been diagnosed with chronic indigestion, wasting disease, nervous illness, anemia, diarrhea, malnutrition, or another poorly defined condition. That creates an obvious possibility that people living during this period could have had celiac disease without anyone recognizing it. Historical Symptoms Are Not Enough to Diagnose Celiac Disease It can be tempting to look through biographies of historical figures for symptoms associated with celiac disease. Chronic digestive complaints, anemia, infertility, miscarriages, weakness, headaches, bone problems, weight loss, and fatigue can all occur in people with untreated celiac disease. Unfortunately, those symptoms are extremely nonspecific. Someone living in the nineteenth century could have experienced similar problems because of infections, contaminated food or water, tuberculosis, nutritional deficiencies, pregnancy complications, thyroid disease, inflammatory disorders, gastrointestinal infections, or dozens of other medical conditions. Historical medical descriptions were also often imprecise by modern standards. For that reason, symptoms alone should not be used to retrospectively diagnose Queen Victoria or another member of her family with celiac disease. Queen Victoria Should Not Be Labeled as Having Celiac Disease There is no strong historical or medical evidence establishing that Queen Victoria had celiac disease. Accounts of her health include various complaints over the course of a very long life, but nothing provides the combination of modern testing and characteristic clinical evidence required to make a credible diagnosis. Victoria lived to age 81, survived nine pregnancies, and remained active in royal affairs for decades. None of this rules out celiac disease, particularly because the condition can range from severe to nearly symptomless, but neither does it provide evidence that she had it. Any claim that Queen Victoria definitely had celiac disease would therefore go beyond what historical evidence can support. Autoimmune Disease Is More Complicated Than a Single Family Gene The more interesting question may not be whether Queen Victoria personally had celiac disease, but whether interconnected families can share broader inherited tendencies toward autoimmune disease. Autoimmune diseases often cluster within families without everyone developing exactly the same condition. One family member might develop celiac disease, while another develops autoimmune thyroid disease, type 1 diabetes, rheumatoid arthritis, or another immune-mediated disorder. This happens because autoimmune conditions can share portions of their genetic susceptibility while also depending on different biological and environmental triggers. Modern genetics therefore paints a much more complicated picture than the inheritance of a disorder such as hemophilia. A royal family could conceivably have carried increased susceptibility to several immune disorders without producing an obvious pattern that nineteenth-century physicians would have recognized. Royal Medical Records Have Important Limitations Royal families generated unusually extensive historical records, but that does not necessarily make retrospective diagnosis easy. Medical information was sometimes considered private or politically sensitive. Physicians could use terminology that has no precise modern equivalent. Biographers might emphasize dramatic illnesses while overlooking chronic digestive problems, nutritional deficiencies, or less visible symptoms. Women presented an additional challenge because symptoms associated with pregnancy, menstruation, miscarriage, anemia, and reproductive health were frequently interpreted through the medical assumptions of the period. Even detailed descriptions cannot substitute for the laboratory tests available today. Modern celiac diagnosis can involve tissue transglutaminase antibody testing, other celiac-specific antibodies, human leukocyte antigen testing, and examination of intestinal tissue. None of these tools existed during Queen Victoria's lifetime. Could Genetic Testing of Royal Remains Provide an Answer? Modern genetic analysis can sometimes reveal remarkable information about historical individuals, but even genetic testing would have important limitations for celiac disease. Finding human leukocyte antigen DQ2 or human leukocyte antigen DQ8 would demonstrate genetic susceptibility. It would not establish that the person actually developed celiac disease. A large portion of the general population carries celiac-associated genes without ever becoming ill. Confirming that a historical person actually had celiac disease would ideally require additional evidence, such as characteristic intestinal damage or convincing disease-specific biological markers. Such evidence is rarely available from historical remains. Genetics could therefore answer whether a royal individual was capable of developing celiac disease much more easily than whether that person actually had it. Why This Is Relevant to Families Today The royal family example illustrates something that remains important for families affected by celiac disease today: inherited susceptibility can travel silently through generations. A person can carry celiac-associated genes without symptoms and without developing the disease. That individual can then pass those genes to children. Another family member may develop celiac disease while relatives carrying similar genetic susceptibility remain healthy. This is one reason celiac disease can appear unexpectedly in a family that believes it has no history of the condition. The disease may not actually be new to the family. Previous generations could have carried the susceptibility, and some may even have had undiagnosed disease during periods when celiac disease was rarely recognized. What This Means for People With Celiac Disease or Gluten Sensitivity Queen Victoria's family offers a fascinating example of how inherited disease can move through generations, but celiac disease should not be added to the list of documented Victorian royal illnesses without evidence. There is currently no sound basis for saying that Queen Victoria had celiac disease. What history does demonstrate is how easily inherited medical conditions can remain hidden until science develops the tools needed to identify them. Hemophilia became visible in Victoria's descendants because its symptoms were dramatic and its inheritance pattern was eventually understood. An autoimmune disease such as celiac disease would have been far more difficult to recognize. For people with celiac disease today, the story highlights why family history matters but is not always obvious. Celiac-associated genes can pass quietly through multiple generations, and relatives may have very different symptoms or no symptoms at all. People with non-celiac gluten sensitivity may also find digestive or food-related problems appearing within families, although non-celiac gluten sensitivity does not currently have the same clearly established genetic pattern as celiac disease. The possibility that celiac disease existed undiagnosed among historical European families is entirely reasonable. Whether Queen Victoria's royal bloodline actually included the disease remains an intriguing question rather than an established historical fact. What modern medicine has revealed is that genetic inheritance can influence health in ways that may remain invisible for generations. Royal families were not exempt from that biology, and neither are families today.

My husband is cooking us a Full English Breakfast today aka 'a fry-up' , with an American addition - hash browns. He has just asked me, "Do you eat yeast extract?", which apparently they contain. In the UK there is a product called Marmite which is a spread made almost entirely from yeast extract which, since my diagnosis, has been deemed unsafe for coeliacs as I understand in Marmite's case the yeast is a by-product of beer brewing using malted barley and wheat. However, I was told by the daughter of a coeliac that Tesco's equivalent is safe (I should say, I haven't checked this for myself yet). It seems to me that our otherwise rigorous food labelling laws haven't yet quite tightened up on this one, and things are still a bit vague - I think this is another instance where it would be helpful if yeast containing food could be labelled 'safe for coeliacs'. Do you eat yeast extract?

"Measuring celiac disease gluten-specific CD4+ T cells from a simple blood test". https://www.gastrojournal.org/article/S0016-5085(25)00832-7/fulltext (November 2025) Novoleukin-C (aka WBAIL-2 assay) is a test under development with potential to become a celiac diagnostic that can be used for patients who can't tolerate a gluten challenge. The test involves taking a regular blood sample, mixing the whole blood with gluten antigens, then measuring IL-2 release from T-cells in the blood. The patient doesn't need to ingest gluten for the test to work. The linked paper reports on a single center study with under 200 patients. In the study, "HLA-DQ2.5+ patients showed high sensitivity (90%) and specificity (95%), with lower sensitivity (56%) in HLA-DQ8+ celiac disease". This is the company developing the test. I wish them luck. https://www.novoviah.com/novoleukin-c

Celiac.com 10/09/2026 - Seeing the words “gluten-free” on a restaurant menu can be reassuring, especially when you have celiac disease or gluten sensitivity. Unfortunately, those two words do not always tell you enough about how the food is actually prepared. A restaurant may use gluten-free ingredients but prepare the meal on the same grill, in the same fryer, or with the same utensils used for wheat-containing foods. Another restaurant may have detailed procedures, trained employees, dedicated equipment, and a separate preparation area. The result is that two menu items both described as gluten-free can involve very different levels of cross-contact risk. For people with celiac disease, understanding that distinction is one of the most important parts of eating away from home. What Does “Gluten-Free” on a Restaurant Menu Really Mean? The first thing to understand is that restaurants use several different terms to describe food that may be appropriate for someone avoiding gluten. You may see: * Gluten-free * Gluten-friendly * Gluten-sensitive * Made without gluten-containing ingredients * Can be prepared gluten-free These phrases should not automatically be treated as interchangeable. “Gluten-free” is the clearest wording, but even then, a restaurant may be describing the ingredients rather than guaranteeing that the food is protected from cross-contact in the kitchen. Terms such as “gluten-friendly” or “gluten-sensitive” often signal that the restaurant is offering food made without obvious gluten ingredients but cannot guarantee protection from cross-contact. If you have celiac disease, the preparation method matters just as much as the ingredient list. A Gluten-Free Ingredient Can Become Unsafe in the Kitchen Many restaurant foods begin with naturally gluten-free ingredients. Meat, fish, eggs, vegetables, potatoes, rice, corn, and many other foods contain no gluten on their own. The problem can occur after they enter the kitchen. A plain chicken breast may be cooked on a grill covered with crumbs or residue from hamburger buns. Gluten-free pasta may be boiled in water previously used for wheat pasta. Corn tortilla chips may be fried in oil that also cooks breaded foods. A restaurant can therefore start with perfectly suitable ingredients and still serve a meal that has experienced significant gluten cross-contact. Shared Fryers Are One of the Biggest Problems Fried foods deserve special attention. French fries are naturally gluten-free when made from potatoes, oil, and salt. But if those fries are cooked in the same oil as breaded chicken, onion rings, mozzarella sticks, battered fish, or other wheat-containing foods, gluten can transfer through the shared cooking oil. The same issue can affect tortilla chips, chicken wings, fried vegetables, hash browns, and seafood. For someone with celiac disease, one of the simplest restaurant questions is: “Do you have a dedicated gluten-free fryer?” If the answer is no, the fried food may not be an appropriate choice even if the menu labels it gluten-free. Grills and Griddles Can Create Cross-Contact Shared grills are another common source of contamination. Restaurants frequently toast hamburger buns on the same grill used for hamburgers, steaks, chicken, or vegetables. Bread crumbs and sauces containing gluten can remain on the cooking surface. Breakfast restaurants may prepare pancakes, French toast, eggs, bacon, and gluten-free items on the same flat-top grill. That does not necessarily mean the restaurant cannot safely prepare your food. Some kitchens can clean a section of the grill thoroughly or cook the meal in a clean pan instead. The useful question is not simply whether the item is gluten-free, but: “Can this be cooked on a clean surface or in a separate pan away from bread and other gluten-containing foods?” Sauces, Marinades, and Dressings Can Hide Gluten Some of the easiest restaurant ingredients to overlook are sauces and seasonings. A piece of grilled meat may appear safe until you discover that it was marinated in regular soy sauce. A gravy may use wheat flour as a thickener. A salad dressing, barbecue sauce, soup base, glaze, seasoning mixture, or dipping sauce may contain ingredients that are not obvious from the menu description. Asian-style sauces deserve particular attention because traditional soy sauce commonly contains wheat. When ordering, it can help to ask whether sauces and marinades are specifically gluten-free rather than assuming that a simple-looking dish contains only the ingredients printed on the menu. Gluten-Free Pizza Presents Special Challenges Gluten-free pizza is now widely available, but pizza restaurants can be difficult environments for people with celiac disease because wheat flour may be present throughout the kitchen. Potential sources of cross-contact include flour floating through the preparation area, shared pizza stones, shared cutters, shared pans, toppings handled with flour-covered gloves, and common preparation surfaces. Some restaurants address this with dedicated pans, separate utensils, individually wrapped gluten-free crusts, clean gloves, and designated preparation areas. Others simply place a gluten-free crust into the same environment used for conventional pizza. For someone with celiac disease, asking how the gluten-free pizza is prepared can reveal much more than the menu label itself. Pasta Can Be Gluten-Free Until It Reaches the Pot Gluten-free pasta is another increasingly common restaurant option. The pasta itself may be perfectly safe, but restaurants need to use clean water and appropriate equipment. If gluten-free pasta is boiled in water previously used for wheat pasta, gluten can transfer directly to the food. Separate strainers and utensils are also important. A useful question is: “Is the gluten-free pasta cooked in fresh water with separate utensils?” Staff Training Matters More Than a Fancy Menu One of the best indicators of a restaurant's ability to accommodate celiac disease is how confidently and specifically the staff answers questions. A well-trained employee may immediately mention dedicated fryers, separate preparation areas, clean gloves, allergy procedures, or which menu items should be avoided because of shared equipment. A poorly trained employee may respond with something vague such as, “I think it should be okay,” or “There isn't any bread in it.” Those answers tell you something important. A restaurant does not need to have an elaborate gluten-free menu to handle celiac disease well. Conversely, a large gluten-free menu does not guarantee that the kitchen understands cross-contact. Tell the Restaurant You Have Celiac Disease Simply saying, “I don't eat gluten,” may not communicate the seriousness of your needs. Many restaurant employees encounter customers who avoid gluten for personal preference, weight loss, or other reasons and may therefore assume that small amounts of gluten are acceptable. When appropriate, clearly state: “I have celiac disease and need to avoid gluten cross-contact.” This tells the employee that you are dealing with a medical condition rather than a dietary preference. Some restaurants have specific allergy or celiac procedures that are only activated when customers explain that the restriction is medically necessary. Ask Specific Questions Instead of One General Question Asking, “Is this gluten-free?” may produce an answer based only on ingredients. Specific questions usually provide much more useful information. Depending on the meal, consider asking: * Is there a dedicated gluten-free fryer? * Is this cooked on a shared grill? * Can it be prepared in a clean pan instead? * Does the marinade or sauce contain wheat, barley, rye, or regular soy sauce? * Is gluten-free pasta cooked in fresh water? * Are separate utensils used? * Are gloves changed before preparing the meal? * Is the gluten-free pizza prepared on a separate surface or pan? * Are tortilla chips fried with breaded foods? * Can you note celiac disease or a gluten allergy alert on the order? You do not necessarily need to ask every question. Focus on the preparation methods relevant to what you plan to order. Watch for Menu Disclaimers Many restaurant menus include small-print statements explaining that gluten-free items are prepared in kitchens that also handle wheat or that cross-contact cannot be guaranteed. Do not automatically interpret such a disclaimer as meaning that nobody with celiac disease can eat there. Restaurants often use broad disclaimers for legal and practical reasons even when they have good procedures. However, a disclaimer is a reason to ask questions. If the restaurant says that gluten-free items share fryers, cooking surfaces, and preparation areas with wheat-containing foods and no special precautions are available, the risk is obviously different from a restaurant that uses dedicated equipment despite having a general disclaimer. Be Cautious With Buffet and Shared-Service Restaurants Buffets introduce additional risks because customers move serving utensils between dishes and crumbs can easily spread from one food to another. A naturally gluten-free dish may become contaminated after another customer places a bread-covered spoon into it. Salad bars can have similar problems, particularly when croutons, pasta salads, or other gluten-containing foods are nearby. If a restaurant has suitable food in the kitchen, asking for a fresh portion directly from the kitchen may sometimes be safer than taking food from the buffet. Does a Gluten-Free Restaurant Certification Matter? Some restaurants participate in gluten-free training or certification programs that evaluate ingredients, kitchen procedures, and employee education. Such programs can provide additional confidence, but certification is not the only way a restaurant can safely serve people with celiac disease. Many independent restaurants have excellent procedures without formal certification, while procedures at any establishment can change over time. What matters most is what actually happens in the kitchen on the day you are eating there. Online Reviews Can Help, but They Are Not Proof Reviews from other people with celiac disease can be useful when choosing restaurants. If many diners consistently report knowledgeable staff and careful procedures, that can be encouraging. However, one person's experience cannot guarantee another person's safety. Kitchen staff change. Menu items change. Suppliers change. Procedures can improve or deteriorate. Use reviews as a starting point, then ask your own questions when ordering. What About People With Non-Celiac Gluten Sensitivity? People with non-celiac gluten sensitivity may use many of the same restaurant strategies, particularly if small amounts of gluten cause symptoms. However, the medical consequences are different. Celiac disease involves an autoimmune reaction capable of damaging the small intestine, even when exposure does not produce obvious symptoms. People with non-celiac gluten sensitivity do not have the same celiac autoimmune intestinal injury, although gluten or other wheat components may still cause significant symptoms. Because individual sensitivity varies, people without celiac disease can discuss with their healthcare provider how strict their cross-contact precautions need to be. Why Restaurant Gluten-Free Claims Matter for People With Celiac Disease For someone with celiac disease, the words “gluten-free” on a menu are useful, but they should often be considered the beginning of the conversation rather than the end. A truly celiac-aware restaurant understands that safety involves both ingredients and preparation. Dedicated fryers, clean cooking surfaces, separate utensils, fresh pasta water, safe sauces, glove changes, and knowledgeable staff can make an enormous difference. The goal is not to approach every restaurant with fear. It is to learn which questions quickly reveal whether the kitchen understands what gluten-free actually means for someone with celiac disease. After some experience, those questions become routine. A short conversation with the server may tell you far more than a gluten-free symbol printed next to an item on the menu. For people with celiac disease, restaurant dining can still be enjoyable and practical. The safest approach is to look beyond the label, understand how the food is prepared, communicate clearly that cross-contact matters, and choose restaurants that demonstrate they understand the difference between simply removing gluten ingredients and preparing a genuinely celiac-conscious meal.

G'day guys. I was doing some googling about gluten-free beer (Peroni Lager- 9ppm) and the AI included this recent study here. Australia's legal benchmark is "no detectable gluten" (< 3 ppm), the strictest gluten-free standard in the world, set by FSANZ under the Food Standards Code. This is the level that research (Bruins Slot 2015) identifies as protective for all coeliac patients, including the most sensitive and recovering ones, whereas the international 20 ppm standard only protects most. However, Coeliac Australia's own 2016 systematic review concluded that current evidence precludes establishing a definitive threshold guaranteed safe for all people with coeliac disease, due to individual variability in gluten tolerance. A 2026 Wesley Research Institute trial further confirmed that immune activation can occur at levels permitted under the 20 ppm standard, reinforcing the need for the stricter Australian limit. In practice, the < 3 ppm "no detectable gluten" rule is the benchmark that offers the greatest safety margin across all sensitivity levels. I hope this provides some context for those that fall into the super-sensitive category.. Stay healthy. Cheers Mark.

Hi everyone, I am posting out of absolute desperation for a family member. He was officially diagnosed with Celiac Disease 14 years ago, but tragically, he never stopped eating gluten. Over the last few years, his health has completely spiraled. He has severe GI issues, but his neurological symptoms have become profound. He has severe asymmetric stiffness, rigidness, and involuntary jerking in his limbs. A neurologist recently gave him a terminal diagnosis of Corticobasal Syndrome (CBS) / Corticobasal Degeneration (CBD). Because his body has been in an active state of severe immune warfare against gluten for 14 years, we are strongly questioning if this is actually advanced Gluten Encephalopathy and celiac myoclonus completely mimicking CBS. Has anyone here or a loved one experienced severe, progressive neurological damage from long-term untreated celiac that looked like a fatal brain disease? Did removing gluten stop or reverse the neurological progression after so many years of damage? How do we safely transition someone off gluten who is this sick without shocking his GI system? Any advice, research papers, or doctor recommendations (we are in Kentucky) would mean the world.

Celiac.com 10/08/2026 - A new study suggests that several measurements already available from an ordinary complete blood count may provide useful additional clues about how children with celiac disease are responding to a gluten-free diet. The researchers found that certain platelet, red blood cell, and lymphocyte measurements changed during the first year after children began avoiding gluten. One measurement in particular, mean platelet volume, appeared to track with changes in celiac disease antibodies and showed the greatest potential as a low-cost supportive tool. The researchers emphasize that these blood measurements should not replace established celiac disease antibody testing. Instead, they may eventually provide additional information, particularly in healthcare settings where specialized celiac testing is expensive or difficult to obtain. Why Monitoring the Gluten-Free Diet Can Be Difficult For children with celiac disease, strict lifelong avoidance of gluten is currently the only effective treatment. Once gluten is removed, intestinal inflammation generally begins to improve, symptoms may resolve, and celiac-related antibodies usually decline over time. However, determining how well someone is actually following the gluten-free diet can be challenging. Doctors commonly monitor antibodies against tissue transglutaminase. Declining antibody levels are useful for following treatment, but they do not perfectly reflect intestinal healing or every episode of gluten exposure. Other approaches can detect gluten fragments in urine or stool, but these tests are not routinely available everywhere. Specialized celiac blood tests can also be relatively expensive in some countries. The researchers therefore wanted to know whether information already contained in a routine complete blood count could provide additional clues about ongoing inflammation and dietary adherence. How the Study Was Conducted The study included 163 children with celiac disease who had laboratory results available both when they were diagnosed and after 12 months on a gluten-free diet. The researchers compared them with 187 similarly aged children who had functional constipation but did not have celiac disease. The average age of the children with celiac disease was approximately 10 years, and participants ranged from one to 18 years old. The investigators examined several measurements derived from routine blood counts. These included mean platelet volume, which reflects the average size of circulating platelets; the ratio of platelets to lymphocytes; and the ratio of red blood cell size variation to platelet count. The researchers then compared these measurements with tissue transglutaminase antibody levels to see whether blood count changes corresponded with the children's response to the gluten-free diet. Children With Celiac Disease Had Different Blood Patterns at Diagnosis Before starting treatment, children with celiac disease showed several differences compared with the control group. Their platelet counts were significantly higher, while their average hemoglobin levels and average red blood cell size were lower. These findings are consistent with the nutritional deficiencies and inflammatory effects that can occur in untreated celiac disease. Mean platelet volume was also significantly lower in children with celiac disease. At the same time, the platelet-to-lymphocyte ratio was significantly higher. This measurement has been studied in many inflammatory and autoimmune diseases because changes in platelets and lymphocytes can reflect activity within the immune system. The ratio involving red blood cell size variation and platelet count was also somewhat higher, although the difference at diagnosis was not statistically significant. Blood Measurements Changed After One Year Gluten-Free After 12 months on a gluten-free diet, several blood measurements moved in a different direction. Mean platelet volume increased significantly. The platelet-to-lymphocyte ratio decreased, while the red blood cell distribution width-to-platelet ratio increased. Platelet counts also fell during treatment and became similar to those seen in the control group. Hemoglobin levels and average red blood cell size increased significantly as well. This could reflect improvement in nutritional status and recovery from iron or other nutrient deficiencies frequently associated with untreated celiac disease. Although these changes were statistically significant, the researchers noted that their overall size was modest. They should therefore be viewed as supportive trends rather than dramatic changes that could independently determine whether a child has been exposed to gluten. Celiac Antibodies Improved Substantially The children's celiac antibody levels decreased markedly over the first year of treatment. After 12 months on a gluten-free diet, approximately 55 percent of the children whose antibody results could be evaluated had reached a negative tissue transglutaminase antibody result. This also means that a substantial percentage still had positive antibodies after a year, which is not necessarily unusual. Celiac antibodies can take many months to normalize, particularly when levels were very high when the disease was first diagnosed. Mean Platelet Volume Showed the Strongest Relationship Of the routine blood count measurements examined, mean platelet volume appeared to be the most informative. Children with higher celiac antibody levels tended to have lower mean platelet volume values. More importantly, as antibody levels declined during the first year of the gluten-free diet, mean platelet volume tended to increase. This relationship suggests that changes in platelet size may reflect some aspect of declining inflammation or immune activity as the intestine begins recovering from gluten exposure. The researchers also looked at whether improved iron stores could explain the change. Ferritin, a measure related to stored iron, increased after a year on the gluten-free diet, but changes in ferritin did not closely correspond with changes in mean platelet volume. This suggests that improving iron status alone probably does not explain the platelet changes observed in the study. A Possible Blood Test Threshold Was Identified The researchers tested whether particular values could help distinguish children with persistent positive celiac antibodies from those showing evidence of better dietary response. A mean platelet volume below 9.3 femtoliters was especially interesting. At this threshold, the measurement was highly specific for persistent antibody positivity but had relatively low sensitivity. In practical terms, this means that a low value might provide a useful warning signal, but many children with continuing antibody positivity would not necessarily have a value below that threshold. When mean platelet volume was combined with the platelet-to-lymphocyte ratio and the red blood cell distribution width-to-platelet ratio, the ability to distinguish patients improved slightly. However, these measurements became much less effective at separating patients according to antibody status after 12 months of treatment. Researchers Proposed a Simple Monitoring Approach Based on the findings, the researchers developed an experimental decision pathway for situations where celiac-specific antibody testing is unavailable. The proposed approach begins with mean platelet volume. A value below 9.3 femtoliters would raise concern about persistent antibody positivity and potentially incomplete dietary adherence. A higher value, particularly when accompanied by a decreasing platelet-to-lymphocyte ratio and an increasing red blood cell distribution width-to-platelet ratio, could provide supportive evidence of improvement. The researchers stress that this proposed system is preliminary. It needs to be tested prospectively in independent groups of children before it could be used routinely in clinical practice. Why Platelets Might Change in Celiac Disease Celiac disease produces inflammation in the small intestine after gluten activates the immune system. Inflammatory signals can affect much more than the intestinal lining. They can influence how platelets are produced and used, how red blood cells mature, and how iron is processed by the body. Platelets themselves also participate in inflammation. They interact with immune cells and release substances that help regulate inflammatory responses. As intestinal inflammation improves after gluten is removed, these blood-cell patterns may gradually change as well. That could explain why some of the measurements moved toward more normal values during treatment. Important Limitations of the Study The study was retrospective, meaning researchers examined previously collected medical information rather than designing a prospective trial specifically to test these markers. Dietary adherence was also judged primarily by celiac antibody levels rather than by directly detecting gluten exposure in urine or stool. The control group consisted of children with functional constipation rather than completely healthy children. This was done to avoid drawing blood from healthy children solely for research purposes, but it could affect comparisons. The study also cannot show that changes in these blood measurements directly represent intestinal healing. For these reasons, the researchers do not recommend replacing established celiac disease follow-up tests with routine blood count measurements. Why This Study Matters for Children With Celiac Disease This study could be meaningful for families managing childhood celiac disease because complete blood counts are inexpensive, widely available, and already performed frequently in routine medical care. If future research confirms these findings, doctors may eventually be able to obtain additional information about dietary response from a blood test that is already being ordered. Mean platelet volume appears especially promising because it increased as celiac antibody levels declined, suggesting that it may reflect improvement associated with the gluten-free diet. However, the findings should not be interpreted as a new test that can determine whether a child has accidentally consumed gluten. The measurements were not sensitive enough for that purpose, and they cannot currently replace tissue transglutaminase antibody testing, dietary review, or other established methods of monitoring celiac disease. Instead, this research points toward a potentially useful additional tool. In areas where specialized celiac testing is difficult to obtain, routine blood count measurements could someday help doctors identify children who may need closer dietary review or further testing. For people with celiac disease more broadly, the study also reinforces an important point: the effects of gluten exposure are not limited to the intestine. As inflammation improves on a gluten-free diet, measurable changes may occur throughout the blood and immune system. Understanding those changes could eventually make long-term celiac disease monitoring easier, less expensive, and more widely accessible. Read more at: nature.com

Hi, I'm looking at one of my moisturizers - Natural Moisturizing Factors + Beta Glucan from The Ordinary - and it got me wondering. Their website says that the product is gluten free, but when I did a little research it says beta glucan usually comes from barley or oats. I reached out and asked The Ordinary what their beta glucan is derived from, but got a very generic response that didn't answer my concern. Wondering what others know about the risk of this ingredient. Could it be that the risk is minimized/removed during the processing? Or should I avoid this product altogether. Thanks!

Celiac.com 10/07/2026 - Corn is naturally gluten-free and is one of the most widely used grains in the gluten-free diet. Cornmeal, corn flour, tortillas, chips, cereals, polenta, grits, and countless packaged foods rely on corn as an alternative to wheat. But naturally gluten-free does not necessarily mean that every corn product reaches the consumer completely free from wheat, barley, or rye. Like other agricultural crops, corn can come into contact with gluten-containing grains at multiple points between the farm and the finished package. This raises an important question for people with celiac disease: could corn have a contamination problem similar to oats? The answer appears to be that contamination is possible and sometimes significant, but the evidence does not currently suggest that corn has the same widespread contamination problem historically seen with conventional oats. Corn Itself Does Not Contain Celiac-Triggering Gluten The first distinction is important: corn itself is naturally gluten-free. The proteins naturally found in corn are not the wheat, barley, and rye gluten proteins that trigger the autoimmune reaction in people with celiac disease. Plain corn can therefore be part of a gluten-free diet. The concern is not the corn plant. It is what can happen to corn before, during, and after harvest. Wheat and Corn Can Be Grown on the Same Farms Farmers frequently rotate crops from year to year. A field used for wheat one season may be planted with corn during another season. Crop rotation itself does not somehow put gluten inside the corn. However, stray wheat plants can occasionally grow in a later crop from grain left behind during a previous harvest. This phenomenon is sometimes called volunteer grain. A small amount of wheat growing among another crop could potentially be harvested along with that crop. Whether this creates a meaningful gluten problem depends on many factors, including farming practices, the amount of stray grain present, cleaning procedures, and what happens during later processing. Shared Harvesting Equipment Can Mix Grains The farm is only one possible source of cross-contact. Large agricultural machines such as combines may be used to harvest multiple crops. Even after a machine is emptied, kernels and grain fragments can remain inside augers, bins, conveyors, and other areas of the equipment. If a combine harvests wheat and is later used for corn, residual wheat could theoretically enter the corn harvest unless the equipment is adequately cleaned. The same issue can occur with trucks, grain carts, conveyors, and other machinery used to move harvested grain. This is not unique to corn. The food supply handles enormous volumes of agricultural products, and small amounts of one grain can sometimes become mixed with another. Grain Elevators and Storage Are Another Potential Source After harvest, corn may pass through grain elevators, storage facilities, trucks, railcars, and other bulk handling systems before reaching a food manufacturer. Many of these facilities handle more than one type of grain. If wheat was previously stored or transported in the same equipment, residual kernels or dust could potentially become mixed with corn. Federal food safety authorities have long recognized that naturally gluten-free grains can encounter gluten-containing grains during growing, harvesting, transportation, storage, and processing. In other words, the possibility described by food companies when they warn about agricultural commingling is real. Can Corn and Wheat Be Milled in the Same Facilities? Yes, depending on the manufacturer. Some milling facilities specialize in corn, while others process several grains. A facility that handles both wheat and corn would need appropriate controls to prevent cross-contact if it produces foods intended to be gluten-free. Fine flour presents an additional challenge because flour dust can spread much more easily than intact kernels. This is one reason a bag of corn flour from an unknown bulk source may present a different level of uncertainty than a commercially packaged corn product specifically produced and labeled as gluten-free. Research Has Found Gluten in Some Corn Flour There is considerably less research specifically examining gluten contamination in corn than there is for oats, but available studies show that contamination can occur. One recent investigation examined naturally gluten-free flours sold through different types of markets. Researchers detected gluten above 20 parts per million in approximately 29 percent of the corn flour samples overall. However, that number requires important context. Contamination was much more common among unpackaged and unlabeled naturally gluten-free flours than among commercially produced products specifically marketed as gluten-free. This suggests that the way corn is processed, packaged, and controlled may be much more important than corn itself. Other market studies of foods that do not list wheat, barley, or rye have also detected gluten contamination in a minority of products, demonstrating that naturally gluten-free ingredients are not automatically protected from cross-contact. Why Oats Are a Different Problem It is tempting to compare corn directly with oats, but oats have a particularly well-documented history of contamination. Conventional oats are frequently grown, transported, stored, and processed alongside wheat, barley, and rye. Studies of commercial oats have found very high rates of gluten-grain contamination. In one large examination of the Canadian commercial oat supply, approximately 88 percent of conventional oat samples contained more than 20 parts per million of gluten. Individual wheat or barley kernels can also create highly uneven contamination in oats. One serving may contain very little gluten while another serving from the same lot could contain a stray wheat kernel and substantially more. This is why people with celiac disease are generally advised to use oats specifically produced and labeled for gluten-free consumption. The evidence available for corn does not show contamination occurring at anything close to that frequency across the conventional corn supply. Therefore, it would be premature to treat ordinary corn exactly the same way as ordinary oats. Why Some Restaurants Warn About Their Corn Some restaurant chains specifically warn customers with celiac disease that corn ingredients could contain trace amounts of gluten because of agricultural commingling. This does not mean that the restaurant believes corn naturally contains gluten. Rather, the warning acknowledges that corn may have been grown, harvested, transported, or handled around gluten-containing grains before reaching the restaurant. It is essentially a supply-chain warning. Restaurant food also presents additional opportunities for cross-contact after the corn arrives. Corn tortillas may be warmed on shared surfaces, tortilla chips may be cooked in shared fryers, and utensils or gloves may contact wheat-containing foods. For people with celiac disease, agricultural contamination and restaurant cross-contact are therefore two separate issues. What About Corn Products Labeled Gluten-Free? This is where labeling becomes particularly useful. In the United States, a packaged food that voluntarily carries a gluten-free claim must meet the federal gluten-free standard. The finished food must contain less than 20 parts per million of gluten. That requirement applies regardless of whether the ingredients began as naturally gluten-free foods. Therefore, if corn experienced some agricultural commingling, the manufacturer is still responsible for ensuring that a finished product labeled gluten-free meets the federal standard. This makes a clearly labeled gluten-free corn product fundamentally different from loose corn flour sold in a bulk bin with no gluten-related claim. Does All Corn Need to Be Certified Gluten-Free? Current evidence does not justify telling everyone with celiac disease that all corn must be certified gluten-free. Whole ears of corn, frozen plain corn, canned corn with straightforward ingredients, and many conventional packaged corn products have long been part of gluten-free diets. The greater concern is likely to be products that have undergone extensive grain handling or milling, particularly when they come from facilities with uncertain cross-contact controls. Corn flour, cornmeal, masa flour, grits, and similar products may therefore deserve more attention than an intact ear of corn. For someone who wants additional assurance, choosing a product labeled gluten-free is a simple way to reduce uncertainty. Bulk Bins and Unpackaged Corn Products Deserve More Caution Bulk-food environments introduce another possible source of gluten contamination. Scoops can be moved between containers. Flour dust can circulate. Products may be filled or packaged on shared equipment. The original manufacturer's labeling and handling information may also be lost. For someone with celiac disease, packaged corn flour or cornmeal labeled gluten-free is generally easier to evaluate than an unlabeled product from an open bin. This principle applies to many naturally gluten-free grains and flours, not just corn. Do Not Confuse Possible Contamination With Corn Intolerance Some people report symptoms after eating corn and conclude that corn must contain a form of gluten that affects celiac disease. That is not supported by current understanding of celiac disease. A person can certainly have an individual intolerance, allergy, or digestive response to corn, just as someone can react to many other foods. But that is different from the autoimmune reaction to wheat, barley, and rye that defines celiac disease. If someone repeatedly develops symptoms after eating corn products, it can be useful to determine whether the problem occurs with plain corn itself or only with particular processed products. Ingredients, seasonings, preparation methods, or gluten cross-contact could offer alternative explanations. What People With Celiac Disease Should Do There is no reason for people with celiac disease to eliminate corn simply because agricultural cross-contact is possible. Instead, the level of caution can reasonably depend on the product. Plain whole corn is naturally gluten-free. For more heavily processed corn products such as corn flour, cornmeal, tortilla products, cereals, and baking mixes, a gluten-free label provides additional assurance. Products sold loose, from bulk bins, or without clear manufacturer information may deserve greater caution, particularly when they are finely milled. At restaurants, people with celiac disease should consider both the sourcing of corn ingredients and what happens in the kitchen, including shared fryers, grills, preparation surfaces, and utensils. What This Means for People With Celiac Disease or Gluten Sensitivity The most important takeaway is that corn remains a naturally gluten-free and generally appropriate food for people with celiac disease. At the same time, naturally gluten-free does not mean immune from contamination. Corn can potentially encounter wheat, barley, or rye in fields, harvesting equipment, trucks, grain elevators, storage facilities, mills, manufacturing plants, and restaurant kitchens. Research confirms that some corn flour products can contain gluten above the level permitted in foods labeled gluten-free. However, the available evidence does not suggest that corn has the same widespread contamination problem as conventional oats. That distinction matters. Treating all corn as unsafe would unnecessarily restrict an already restrictive diet, while assuming every corn product is automatically safe could overlook real cross-contact risks. For people with celiac disease, the practical middle ground is straightforward: continue considering corn naturally gluten-free, pay closer attention to processed and milled corn products, favor gluten-free labeling when additional assurance is needed, and be cautious with bulk or poorly documented products. More research would be valuable, particularly large surveys of the commercial corn supply in the United States. Oat contamination received extensive attention only after researchers began systematically testing the supply chain. Similar research on corn could tell us whether current assumptions about its safety are fully justified or whether certain types of corn products deserve greater scrutiny. Watch the video version of Can Corn Be Contaminated With Wheat? What People With Celiac Disease Need to Know: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Can Corn Be Contaminated With Wheat? What People With Celiac Disease Need to Know - Celiac.com", "description": "Corn is naturally gluten-free, but wheat cross-contact can happen during farming, harvesting, transport, milling, and processing. Here's what people with celiac disease should know.", "thumbnailUrl": "https://img.youtube.com/vi/M-UQHy68hlg/hqdefault.jpg", "uploadDate": "2026-10-07T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/M-UQHy68hlg" } Watch the super short video version of Can Corn Be Contaminated With Wheat? What People With Celiac Disease Need to Know: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Can Corn Be Contaminated With Wheat? What People With Celiac Disease Need to Know - Celiac.com", "description": "Corn is naturally gluten-free, but wheat cross-contact can happen during farming, harvesting, transport, milling, and processing. Here's what people with celiac disease should know.", "thumbnailUrl": "https://img.youtube.com/vi/y9DVwAm9tLA/hqdefault.jpg", "uploadDate": "2026-10-07T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/y9DVwAm9tLA" }

I have had celiac disease for 18 years. Four years ago I had to have an upper endoscopy due to some issues with GERD. Two to three hours after the procedure, I experienced the same reaction I have when I've accidentally ingested gluten. This September I had to have another endoscopy and I experienced the same thing two to three hours later! We've ruled our the anesthesia and the numbing spray that was used. Has anyone experienced anything similar to this or have any thoughts? Thanks.

A hot pepper paste sold in several Canadian provinces has been recalled because it contains wheat that is not declared on the product label, creating a potentially serious risk for people with celiac disease, wheat allergies, or other gluten-related disorders. The Canadian Food Inspection Agency (CFIA) announced the recall on October 3, 2026, involving Taeyangcho Gochujang (Hot Pepper Paste) recalled by HYMS Trading Ltd. The affected products were distributed in Alberta, British Columbia, and Saskatchewan. Which Products Are Being Recalled? The recall affects Taeyangcho Gochujang sold in three different sizes. The brand name on the packaging is displayed only in Korean characters. * Taeyangcho Gochujang (Hot Pepper Paste), 170 g — UPC 8 801075 012323 * Taeyangcho Gochujang (Hot Pepper Paste), 500 g — UPC 8 801075 012316 * Taeyangcho Gochujang (Hot Pepper Paste), 1 kg — UPC 8 801075 012620 The recall applies to all codes of these products where wheat is not declared on the label. Why Is the Gochujang Being Recalled? The affected hot pepper paste contains wheat even though wheat is not listed on the product label. Because wheat contains gluten, the product is unsafe for people with celiac disease and may also pose a serious risk to people with wheat allergies. The recall was triggered by a consumer complaint. At the time the recall was announced, no reactions associated with the affected products had been reported. The CFIA has classified the recall as Class 1, the agency's highest recall classification. The agency is investigating the situation and verifying that the recalled products are being removed from the marketplace. The investigation could potentially result in additional products being recalled. What Should Consumers Do? Anyone who has purchased Taeyangcho Gochujang should check the package size and UPC and determine whether wheat is declared on the label. People with celiac disease, gluten sensitivity, or a wheat allergy should not eat any of the recalled products. The products should instead be thrown away or returned to the store where they were purchased. Consumers should also avoid serving, selling, or distributing the recalled products. Why Gochujang Can Be a Concern for People With Celiac Disease Gochujang is a traditional Korean fermented red pepper paste commonly used in marinades, sauces, soups, stews, rice dishes, and many Korean recipes. Although ingredients vary by manufacturer, many traditional and commercially produced varieties of gochujang contain wheat or other gluten-containing ingredients. This makes gochujang one of those condiments that people following a gluten-free diet should never assume is safe simply because its primary ingredients appear to be chili peppers, rice, or fermented soybeans. Imported sauces and condiments can present an additional challenge when labels are written primarily in another language or when allergen information is incomplete. People with celiac disease should look specifically for products that clearly identify their ingredients and gluten-free status rather than relying on the general type of product. What This Recall Means for People With Celiac Disease This recall is particularly important because undeclared wheat can expose someone with celiac disease to gluten without their knowledge. Even if eating the product does not cause immediate symptoms, gluten exposure can trigger the autoimmune response responsible for intestinal damage in people with celiac disease. Anyone with celiac disease who has this Taeyangcho Gochujang at home should check the UPC carefully and avoid consuming affected products. When purchasing gochujang or other Asian sauces in the future, choose products that clearly disclose all ingredients and are specifically labeled gluten-free whenever possible. Source: recalls-rappels.canada.ca

10/06/2026 - A large new study from England suggests that the circumstances surrounding a celiac disease diagnosis may be an important warning sign about a patient's overall health. Researchers found that people whose celiac disease was diagnosed in connection with emergency hospital care were substantially more likely to die within the following year and spent considerably more time in the hospital than people whose celiac disease was diagnosed outside an emergency setting. The study did not show that receiving a diagnosis in the emergency department causes these poorer outcomes. Instead, an emergency diagnosis may identify people whose disease has gone undetected longer, who are already considerably sicker, who have additional medical problems, or who have experienced difficulties obtaining an earlier diagnosis. A Study of More Than 1.7 Million Patients Researchers examined linked health records from 1,701,154 patients in England who had been diagnosed with one of 13 different non-cancer conditions between 1999 and 2019. The conditions represented a broad range of illnesses, including celiac disease, inflammatory bowel disease, multiple sclerosis, rheumatoid arthritis, Parkinson's disease, coronary heart disease, chronic obstructive pulmonary disease, Lyme disease, tuberculosis, and several others. The researchers wanted to determine how often these conditions were diagnosed around the time of emergency hospital treatment and whether patients diagnosed this way experienced different outcomes afterward. For the purposes of the study, an emergency diagnosis meant that a patient had an emergency hospital admission on the day of diagnosis or during the 30 days before the diagnosis was recorded. The researchers then examined two major outcomes during the following year: whether the patient died from any cause and how many nights the patient spent in the hospital. Emergency Diagnosis Was Common Across Many Diseases Emergency diagnosis was not limited to conditions normally associated with sudden medical crises. In nine of the 13 non-cancer conditions studied, at least one in five patients received their diagnosis in association with emergency hospital care. This finding suggests that delayed or crisis-driven diagnosis may be a much broader healthcare problem than previously recognized. Celiac disease had a lower proportion of emergency diagnoses than several of the other conditions studied. However, what happened to celiac patients after an emergency diagnosis was particularly striking. Celiac Disease Showed One of the Strongest Mortality Associations Among people with celiac disease, the difference in one-year mortality between emergency and non-emergency diagnosis was substantial. Among men with celiac disease who were diagnosed in association with emergency hospital care, approximately 18 percent died within one year. Among men diagnosed without an emergency presentation, the one-year mortality rate was approximately 1.6 percent. Among women, approximately 11 percent of those diagnosed in association with an emergency hospitalization died within one year, compared with approximately 0.7 percent of women whose diagnosis was not associated with emergency hospital care. Researchers then adjusted the results to account for several factors that might otherwise explain some of this difference, including age, year of diagnosis, socioeconomic deprivation, other chronic illnesses, and the part of the healthcare system where the diagnosis was first recorded. Even after these adjustments, the association remained unusually strong. Men with celiac disease diagnosed as an emergency had more than seven times the odds of dying within the following year compared with men who were not diagnosed as an emergency. Women had approximately seven and a half times the odds. Among all of the non-cancer diseases examined, celiac disease produced some of the strongest associations between emergency diagnosis and one-year mortality. Emergency-Diagnosed Celiac Patients Also Spent Much More Time in the Hospital The difference was not limited to mortality. People whose celiac disease was diagnosed in association with emergency care also accumulated substantially more nights in the hospital during the following year. After researchers accounted for differences between patients, men with an emergency celiac diagnosis had a hospitalization rate approximately 8.8 times that of men diagnosed outside an emergency setting. For women, the corresponding rate was approximately 6.9 times higher. When researchers performed an additional analysis that accounted for the amount of time each patient remained alive during the year, the difference became even larger in some groups. Among women with celiac disease, the hospitalization rate associated with emergency diagnosis increased to more than nine times that of women who had not received an emergency diagnosis. Why Might an Emergency Celiac Diagnosis Be Associated With Worse Outcomes? The study was not designed to determine exactly why these patients had poorer outcomes, and the researchers caution against assuming that the emergency diagnosis itself was responsible. One possibility is delayed diagnosis. A person with undiagnosed celiac disease may experience symptoms for a prolonged period before the condition is recognized. If the disease progresses without treatment, complications or worsening health could eventually result in an emergency hospital visit that finally leads to diagnosis. Another possibility is that patients diagnosed during emergency care are different from other celiac patients in important ways. They may be older, have more serious illnesses, or have additional medical problems contributing to both hospitalization and mortality. The researchers adjusted for many of these differences, but health-record studies cannot account perfectly for every factor affecting an individual patient's health. Some celiac diagnoses may also have been discovered incidentally while a patient was hospitalized for another serious problem. In that situation, the unrelated illness rather than celiac disease could account for some of the increased risk. The Findings Do Not Mean Celiac Disease Suddenly Becomes Deadly The mortality numbers need to be interpreted carefully. The study does not show that being diagnosed with celiac disease during an emergency hospitalization causes someone to have a seven-fold greater risk of death. It also does not mean that a typical newly diagnosed person with celiac disease faces an 11 or 18 percent chance of dying during the next year. In fact, mortality was very low among celiac patients diagnosed outside emergency care. The dramatic difference appears specifically among the subset whose diagnosis occurred around an emergency hospital admission. The emergency presentation may therefore be better understood as a marker identifying a medically vulnerable group rather than as the direct cause of the poor outcome. Could Earlier Celiac Diagnosis Make a Difference? This is one of the most important questions raised by the study, but it remains unanswered. The researchers suggest that breakdowns or delays in the diagnostic process may contribute to emergency diagnoses for conditions that could ordinarily be identified in community or outpatient healthcare settings. For celiac disease, symptoms can be extremely diverse. Some patients have diarrhea and weight loss, while others may present with anemia, fatigue, nutrient deficiencies, bone problems, neurological symptoms, or relatively subtle gastrointestinal complaints. That wide range of presentations can make celiac disease difficult to recognize promptly. If some emergency diagnoses represent missed opportunities to identify the disease earlier, improving awareness and testing could potentially prevent patients from reaching a more serious stage before diagnosis. However, this study cannot prove that earlier diagnosis would have prevented hospitalizations or deaths. The researchers specifically call for additional studies examining patients' healthcare experiences before diagnosis, including missed diagnostic opportunities and the symptoms that eventually led to emergency care. Important Limitations of the Study The research relied on routinely collected medical records, which means its accuracy depends on diagnoses and dates being recorded correctly. A diagnosis may occasionally have been entered before it was fully confirmed, or treatment may have begun before the official diagnosis appeared in the health record. The study's definition of emergency diagnosis also creates some uncertainty. Anyone admitted to the hospital as an emergency during the 30 days before diagnosis was counted as having an emergency diagnosis. In some cases, the emergency visit may have occurred for a completely unrelated medical problem and celiac disease may simply have been discovered during the investigation. Researchers also could not determine from these results whether emergency diagnosis itself worsened the patient's prognosis or whether patients who were already substantially sicker were simply more likely to be diagnosed in an emergency setting. Why This Study Matters for People With Celiac Disease This study is important for the celiac community because it highlights the potential consequences associated with reaching a diagnosis only after a person's health has deteriorated enough to involve emergency hospital care. Celiac disease is often thought of as a condition with a generally favorable outlook once diagnosed and treated with a strict gluten-free diet. That remains true for most patients. Yet this study identified a smaller group of people whose celiac disease diagnosis occurred around an emergency hospitalization and whose subsequent health outcomes were dramatically worse. The findings strengthen the argument for recognizing celiac disease before patients reach that point. Doctors may need to consider celiac testing more readily when patients have unexplained gastrointestinal symptoms, anemia, nutritional deficiencies, weight changes, bone disease, or other features associated with the condition. Patients with persistent unexplained symptoms may also benefit from asking whether celiac disease should be considered. Most importantly, the study does not suggest that celiac disease itself suddenly carries a high short-term mortality risk. Rather, it suggests that an emergency diagnosis may identify a particularly sick and vulnerable group of patients. Understanding why these individuals were not diagnosed earlier could ultimately be one of the most valuable lessons from this research. If some emergency diagnoses can be prevented through greater awareness, appropriate testing, and faster diagnostic pathways, earlier recognition of celiac disease may potentially help patients begin treatment before serious health problems bring them to the hospital. Read more at: journals.plos.org

Celiac.com 10/05/2026 - A new study has used machine learning to examine whether the immune systems of people with celiac disease contain recognizable patterns even before certain immune cells have been activated by gluten or other antigens. The researchers focused on the enormous variety of receptors found on T cells and B cells. These receptors allow immune cells to recognize specific targets. Because the collection of receptors in each person is influenced by both genetics and immune experience, scientists have become increasingly interested in whether these patterns can reveal information about autoimmune diseases such as celiac disease. The study found that patterns in naïve T cells could initially distinguish people with celiac disease from people without the disease with moderate accuracy. However, a closer analysis showed that most of this signal was not actually identifying celiac disease itself. Instead, it was largely identifying a genetic type that is strongly associated with celiac disease. What Are Naïve T Cells and B Cells? T cells and B cells are major components of the adaptive immune system. Each carries specialized receptors that allow it to recognize particular molecular targets. When these cells encounter something they recognize, such as part of a virus or another antigen, they can become activated and multiply. Some eventually become memory cells, helping the immune system respond more quickly if the same target appears again. Naïve cells are different. They have not yet been activated by the particular antigen their receptor recognizes. This makes naïve immune cells especially interesting to researchers studying genetics. If people with celiac disease already have distinctive receptor patterns before these cells have responded to gluten, those differences could reflect inherited features that influence how the immune system develops. Why Genetics Matters So Much in Celiac Disease Celiac disease has a particularly strong relationship with certain human leukocyte antigen genes. These genes help the immune system decide which protein fragments are presented to T cells for inspection. One genetic form, known as human leukocyte antigen DQ2.5, is especially common among people with celiac disease. However, carrying this genetic type does not mean someone will inevitably develop celiac disease. Many people carry celiac-associated genes and never develop the condition. The researchers wanted to determine whether patterns in naïve immune-cell receptors could reveal something about celiac disease beyond this already known genetic susceptibility. How the Study Was Conducted The researchers analyzed several previously collected sets of immune-cell receptor sequencing data. One T-cell dataset included 103 people with celiac disease and 103 controls. A separate B-cell dataset included 102 people with celiac disease and 102 controls. The researchers also revisited another previously published B-cell dataset that included 48 people with celiac disease and 44 controls. Machine learning models were trained to look for patterns in the genes used to construct T-cell and B-cell receptors, along with other characteristics of the receptor sequences. The goal was to determine whether a computer could examine these patterns without knowing a person's diagnosis and correctly classify that individual as having celiac disease or belonging to the control group. Naïve T Cells Initially Appeared to Carry a Celiac Signature The first results were encouraging. Using patterns in naïve T-cell receptors, the machine learning models could distinguish people with celiac disease from controls with moderate accuracy. Some of the most successful models relied heavily on how frequently particular receptor genes were used. This suggested that people with celiac disease might have an inherited pattern in their naïve T-cell population that could potentially be detected before those cells encountered gluten. But the researchers then asked an important question: was the computer detecting celiac disease, or was it detecting the genetic background that makes celiac disease possible? The Human Leukocyte Antigen DQ2.5 Gene Explained Most of the Signal When the researchers examined the data more carefully, the answer became clearer. People with celiac disease in the study were much more likely than controls to carry human leukocyte antigen DQ2.5. The machine learning system was extremely good at identifying this genetic type based solely on patterns in the naïve T-cell receptor population. In fact, the models could distinguish people carrying human leukocyte antigen DQ2.5 from those carrying other genetic types with very high accuracy. The researchers then repeated the celiac disease analysis using only people who carried human leukocyte antigen DQ2.5. Once everyone had the same major celiac-associated genetic background, the machine learning models could no longer reliably distinguish people with celiac disease from controls. Their performance fell to approximately what would be expected from chance. This was one of the most important findings of the study. The apparent celiac disease signature in naïve T cells was largely a reflection of human leukocyte antigen genetics rather than a unique immune pattern caused specifically by celiac disease. Genetics May Shape T Cells Before Gluten Exposure The findings provide an interesting window into how inherited celiac risk may influence the immune system long before a particular T cell encounters gluten. Human leukocyte antigen molecules participate in selecting T cells as they develop. This process can influence which T-cell receptors ultimately become part of a person's circulating immune system. The study suggests that human leukocyte antigen DQ2.5 leaves a recognizable imprint on the naïve T-cell population. In other words, people carrying this celiac-associated genetic type may begin with a somewhat different pool of potential T-cell receptors because of the way their immune systems develop. This does not mean that these people have celiac disease. Rather, it may help explain one part of the biological environment that makes celiac disease possible in genetically susceptible individuals. B-Cell Receptors Did Not Identify Celiac Disease The researchers also examined naïve B cells. Previous research had suggested that machine learning might be able to distinguish people with celiac disease from controls using naïve B-cell receptor patterns. The new study was unable to reproduce that finding. Using a larger independent dataset, the researchers found that the B-cell receptor models performed no better than chance at determining who had celiac disease. They then reanalyzed the earlier dataset using multiple approaches, including both previously processed data and data that they reprocessed themselves. The result was essentially the same: naïve B-cell receptor patterns did not reliably identify celiac disease. This suggests that any inherited celiac-related signal in naïve B cells is either very small, difficult to detect, or not sufficiently consistent to serve as a useful disease marker using the methods tested. This Is Not a New Diagnostic Test for Celiac Disease Although machine learning and immune-cell sequencing may sound like the beginnings of a new blood test, this study does not establish a new diagnostic method for celiac disease. The strongest pattern identified by the computer was essentially a genetic signal associated with human leukocyte antigen DQ2.5. Because many people without celiac disease also carry this genetic type, detecting that pattern cannot determine whether someone actually has celiac disease. This distinction is similar to conventional celiac genetic testing. Genetic testing can be useful for showing whether someone has the genetic background necessary for developing the disease, but a positive genetic result alone cannot confirm a diagnosis. Important Limitations The researchers note that the study population came from Norway and was relatively genetically homogeneous. The findings therefore need to be tested in larger and more diverse populations. The number of participants also became smaller once the researchers limited the analysis to people who all carried human leukocyte antigen DQ2.5. This reduced the statistical power available to detect more subtle differences between people with and without celiac disease. It therefore remains possible that smaller genetic effects outside the human leukocyte antigen region influence naïve immune-cell receptor patterns but were too weak to detect in this study. The researchers also emphasize that substantial natural variation exists between individuals' immune receptor populations, making subtle disease-related patterns difficult to identify. Why This Study Matters for People With Celiac Disease For people with celiac disease, this study provides another piece of evidence showing just how deeply genetics influences the immune response underlying the condition. Human leukocyte antigen DQ2.5 does more than simply allow gluten fragments to be presented to immune cells after gluten is eaten. The new findings suggest that this genetic background may help shape the T-cell population itself before those cells ever encounter gluten. That could help researchers better understand why certain individuals are biologically capable of developing celiac disease while others are not. At the same time, the study provides an important warning about using artificial intelligence and machine learning in medical research. A computer may appear to identify a disease when it is actually detecting something strongly associated with the disease, such as genetic susceptibility. Recognizing that difference is essential if researchers eventually hope to develop accurate immune-based diagnostic tests. The findings do not change how celiac disease is currently diagnosed or treated. However, they deepen our understanding of how celiac-associated genetics can shape the immune system and may eventually help researchers separate inherited susceptibility from the immune changes that occur once celiac disease actually develops. Read more at: researchgate.net Watch the video version of Can Machine Learning Detect Celiac Disease? New Study Finds a Powerful Genetic Clue: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Can Machine Learning Detect Celiac Disease? New Study Finds a Powerful Genetic Clue - Celiac.com", "description": "A new study finds that machine learning can detect immune-cell patterns linked to celiac disease, but the strongest signal comes from the HLA-DQ2.5 genetic type.", "thumbnailUrl": "https://img.youtube.com/vi/1qvDyXsl0Sg/hqdefault.jpg", "uploadDate": "2026-10-05T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/1qvDyXsl0Sg" } Watch the super short video version of Can Machine Learning Detect Celiac Disease? New Study Finds a Powerful Genetic Clue: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Can Machine Learning Detect Celiac Disease? 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Did you know that the cheese packet is gluten free. Use 1 and 1/2 cups gluten free macaroni and then follow the rest regarding the butter and milk from package. I add a couple extra tablespoons of milk. I like it creamy. Don't know why I didn't think of this sooner.

Hi everyone, I’m Mark. My son has celiac disease, so gluten-free food became a pretty big part of our family life. Like a lot of parents, we had to learn everything from scratch. What’s safe, what actually tastes good, how to read labels properly, what to do when eating out, and how to make normal everyday food work for the whole family. Over time I started building PashutFree, where I collect gluten-free and allergy-friendly recipes, practical guides, and things I’ve learned along the way. I also follow celiac research and new developments quite closely, so I’ll probably share interesting things and news here from time to time. Mostly I’m looking forward to hearing from people who actually live with celiac every day and learning from their experience too. Glad to be here.

I've been traveling solo lately, and the infinite celiac-explanation in restaurants becomes tiring after a while (3 months, Thailand, Vietnam). As a possible alternative, I've been philosophizing about the idea of bringing a mini rice cooker. Rice is an abundant staple in Asia and Africa. According to my research, it's fine to wash it in fairly bad tap water and then cook with bottled water. Some mini rice cookers include functionalities such as steaming vegetables. This might add sufficient variation if you aren't picky. Get a routine going, and the time-dump + exhaustion of cooking a couple lunchboxes in the hotel room is probably less than finding a restaurant 3 times a day (assuming you're on the move). A good non-stick rice cooker should hopefully be easy to wash, but I have never owned one. Has anyone tried this? Interested to hear your thoughts!

Celiac.com 10/03/2026 - A new case report describes an eight-year-old boy with years of chronic diarrhea, intermittent rectal bleeding, food-related problems, and intestinal inflammation whose condition improved substantially after a lengthy, highly individualized treatment program. The case is unusual because the child initially had findings that resembled Crohn's disease, yet his biopsies did not show some of the classic features needed to make that diagnosis with confidence. Rather than receiving systemic immune-suppressing medication, the child underwent a broad treatment program addressing diet, food allergy, histamine exposure, digestion, intestinal microbes, infections, chewing problems, and feeding difficulties. Over approximately two years, his bleeding resolved, bowel movements normalized, inflammatory stool markers improved, and a follow-up colonoscopy showed near-complete healing of the intestinal lining. The authors stress that this was only one patient and that the results cannot prove which treatment was responsible for the improvement. Symptoms Began During Infancy The child began having blood-streaked stools at about two months of age. He was initially thought to have an allergy to cow's milk protein and was managed with dietary changes. Despite avoiding cow's milk protein, gastrointestinal problems continued for years. He experienced loose stools, intermittent visible blood, selective eating, and difficulty accepting different food textures. By approximately age six, he was having two to three loose bowel movements each day, sometimes accompanied by urgency and blood. His parents also noticed recognizable pieces of food in his stool, including potatoes, corn, and fruit. Another important observation was that he swallowed food quickly and chewed very little. He avoided harder textures and appeared to have difficulty processing food properly in his mouth before swallowing. Testing Suggested Intestinal Inflammation but Not Classic Crohn's Disease A colonoscopy performed when the child was six years and three months old revealed small ulcers and areas of abnormal intestinal tissue in several portions of the colon. Mild redness was also seen in the end of the small intestine. The appearance raised concern for inflammatory bowel disease with features resembling Crohn's disease. However, microscopic examination of tissue samples produced a less definitive picture. The biopsies showed mild chronic inflammation in the small intestine and colon, but they did not show granulomas, crypt abscesses, crypt inflammation, or major changes in intestinal architecture that could have strengthened a diagnosis of classic Crohn's disease. The child also did not have perianal disease, mouth ulcers, unexplained fever, arthritis, skin problems, or other common complications that can accompany inflammatory bowel disease. For these reasons, the authors described the condition conservatively as a Crohn-like chronic inflammatory colitis rather than definitively labeling it as classic Crohn's disease. Celiac Disease Was Investigated and Considered Unlikely Because chronic diarrhea, poor growth, food-related symptoms, and intestinal inflammation can overlap with celiac disease, celiac disease was considered as part of the diagnostic process. However, the child's blood test for antibodies commonly associated with celiac disease was normal, and biopsies from the upper small intestine did not show the characteristic tissue damage associated with celiac disease. The authors therefore considered celiac disease unlikely in this case. Additional Testing Revealed Several Possible Contributors Because the standard gastrointestinal evaluation did not completely explain the child's symptoms, additional testing was performed. Stool testing showed substantially elevated markers associated with intestinal inflammation. Fecal calprotectin was 318 micrograms per gram before treatment, while fecal lactoferrin was markedly elevated. The child also had elevated stool histamine and abnormalities in several other stool measurements. Testing of the intestinal microbial community suggested reduced diversity and lower amounts of several types of bacteria commonly associated with intestinal health. Testing also detected Giardia and Clostridium-related findings, creating the possibility that infection or microbial overgrowth was contributing to the intestinal inflammation. Testing of stool contents found undigested starch, plant material, and muscle fibers, which was consistent with the parents' observations that recognizable food particles were passing through the digestive tract. Chewing and Tongue Movement Became Part of the Investigation The child's feeding problems turned out to be another unusual part of the case. Evaluation identified a restrictive band of tissue beneath the tongue that limited tongue movement. This could interfere with chewing, moving food around the mouth, and forming food properly before swallowing. The researchers considered poor chewing a possible contributor to the delivery of larger and less thoroughly processed food particles into the digestive system. The child received feeding therapy and oral-motor therapy designed to improve chewing, tongue movement, food texture tolerance, and formation of food before swallowing. The restrictive tissue beneath the tongue was eventually surgically released, followed by continued therapy. Treatment Addressed Many Factors at the Same Time The child's family declined long-term systemic corticosteroids, immune-modifying medications, and biologic drugs. Instead, a closely monitored, step-by-step intestinal treatment program was used. Dietary changes included continued avoidance of cow's milk protein and removal of foods considered poorly tolerated. The diet also reduced highly processed foods, added sugars, artificial colors, preservatives, and foods believed to contribute heavily to histamine exposure. Gluten was also eliminated as one component of this broader dietary intervention, despite the absence of evidence that the child had celiac disease. The child received digestive enzyme support because of the undigested food found in his stool. Supplemental diamine oxidase was used in an attempt to help reduce the burden of dietary histamine. Probiotic therapy and other microbiome-directed approaches were introduced. The identified Giardia infection and suspected Clostridium-related overgrowth were also treated with antimicrobial medications. Because so many treatments were introduced over time, the authors emphasized that it is impossible to determine which intervention, or combination of interventions, produced the improvement. Symptoms and Intestinal Inflammation Improved Substantially Improvement occurred gradually rather than immediately. Over approximately 18 to 24 months, the child's bowel movements decreased to one or two formed or softly formed stools each day. Visible rectal bleeding disappeared, urgency decreased, appetite improved, and the child began accepting a wider range of foods. His parents also reported better energy and mood. Several objective laboratory measurements improved. Fecal calprotectin dropped from 318 to 54 micrograms per gram. Fecal lactoferrin also fell substantially, although it remained above the laboratory's normal range. Elevated fecal histamine dropped into the normal range, and other stool measurements changed as well. Most significantly, a repeat colonoscopy performed when the child was eight years and ten months old showed normal-appearing tissue throughout the colon and the end of the small intestine. No visible evidence of active Crohn's disease was reported. The Study Has Major Limitations This report describes only one child, so its results should not be interpreted as evidence that the same treatment program will work for other children with inflammatory bowel disease. The treatment involved numerous interventions at different times. Diet, antimicrobial medications, treatment of Giardia, microbiome-directed therapy, digestive support, feeding therapy, improved chewing, histamine reduction, and other changes may all have contributed. It is therefore impossible to determine whether removing gluten had any meaningful role in the child's recovery. The authors also caution that some of the tests used to evaluate intestinal barrier function and histamine metabolism have limitations and should not be considered definitive diagnostic tools. Most importantly, the report should not be interpreted as evidence that children with confirmed Crohn's disease should avoid standard treatment. Many children with Crohn's disease require established medical therapies, including nutritional therapy, immune-modifying medications, or biologic drugs. Why This Case Could Be Meaningful for People With Celiac Disease Although this child did not have celiac disease, the case is relevant to the celiac community because it demonstrates how complicated the diagnosis of chronic gastrointestinal disease can become when symptoms overlap. Chronic diarrhea, poor growth, dietary reactions, intestinal inflammation, and food-related symptoms can occur in celiac disease but can also result from inflammatory bowel disease, food allergy, infection, feeding problems, microbial disturbances, or other gastrointestinal conditions. The case reinforces why celiac disease should be properly tested rather than assumed based on symptoms alone. In this child, celiac testing and intestinal biopsies did not support the diagnosis even though gluten was eventually removed as part of a much broader dietary program. It also illustrates the importance of continuing to investigate persistent symptoms when the initial diagnosis does not fully explain what is happening. For someone with diagnosed celiac disease who continues to experience diarrhea, bleeding, significant inflammation, or other gastrointestinal problems despite following a strict gluten-free diet, doctors may need to look beyond gluten exposure for additional causes. Ultimately, this case is less about proving that one particular diet or treatment can heal intestinal disease and more about the value of careful diagnosis, individualized treatment, and objective follow-up. For people with celiac disease, that is an important reminder: not every intestinal symptom is caused by celiac disease, and persistent problems deserve a thorough evaluation rather than simply assuming that hidden gluten must be responsible. Read more at: cureus.com

I still don't know when I'm going to get my hospital endoscopy, but for quite some time now (ever since I reintroduced gluten into my diet), my heart rate has increased by quite a lot. If it was only high every now and then, I probably wouldn't have paid much attention to it, but it has been like this every single day since starting the gluten challenge. It especially seems to spike right after I eat gluten. For context, I also take ADHD stimulant medication (Concerta), but I've been taking it for years. Before starting this gluten challenge, my normal resting heart rate was completely stable, usually between 60–85 BPM. Now, my Apple Watch shows an average walking heart rate of around 105 BPM, with frequent spikes up to 126–136 BPM at work. I've even seen it reach 111–113 BPM late at night while I'm sitting completely still or just walking to the bathroom. (I did eat gluten a few hours prior, though). I did an experiment today: I intentionally skipped my Concerta completely to see if my watch data would look any different. I spent the vast majority of the day sitting still at my computer. My heart rate dropped to a healthy 55 BPM while I was asleep and stayed around 67–70 BPM while sitting. However, the absolute second I stood up just to go to the toilet or take a short trip to the shop, my watch instantly spiked up to over a 100! This happens exactly like this even on the days when I take my medication, so I know it isn't the Concerta causing this. My digestion has also completely changed over the last two months. In the past, I used to go to the toilet regularly every single day (somedays even multiple times, depending on what I ate). But now, it has turned into constipation. It started as just difficulty passing stools, but now it has gotten to the point where I feel sharp, lower abdominal pain every time I eat something with gluten. I don't know what I should do and whether or not I should be worried :/. I’ve also attached a quick video showing my watch screen when I’m sitting down and then the exact moment I stand up, just so you can see how fast it shoots up.

I suppose I've been wasting my money taking biotin supplements when I've already been diagnosed has having low ferritin levels as the cause of hair loss. I've been taking an iron supplement about 5 days a week for a couple of years now, and my ferritin levels seem to remain low. I already know which foods are good sources of iron, and consume most of them on a regular basis, but I am concerned about being on iron supplements for so long. Has anyone here been able to address a similar problem successfully?

Interesting celiac research news today: Teva reported positive Phase 2a results for TEV-408, an experimental anti-IL-15 treatment for celiac disease. After a single injection, participants underwent daily gluten exposure for six weeks. Teva says TEV-408 significantly reduced gluten-induced intestinal damage compared with placebo. Obviously this is still experimental and nowhere near something people should rely on instead of a gluten-free diet, but it is encouraging to see a treatment targeting the immune response itself getting positive clinical data. Official announcement: https://www.tevapharm.com/news-and-media/latest-news/teva-announces-positive-topline-results-from-phase-2a-study-in-celiac-disease-for-its-anti-il-15-antibody/ Curious what everyone thinks. Would protection mainly from accidental gluten exposure meaningfully change your day-to-day life?

Celiac.com 10/02/2026 - Learning to read food labels is one of the first major challenges after a celiac disease diagnosis. At first, ingredient lists can look overwhelming, especially when gluten may appear under names that are less obvious than wheat. The good news is that label reading becomes much faster with practice. Once you know what to look for, most packaged foods can be evaluated in about a minute. The key is to check the gluten-free claim first, identify obvious gluten-containing grains, recognize ingredients such as malt, and understand which vague-sounding ingredients actually deserve additional attention. Step 1: Look for a Gluten-Free Label Start by looking at the front and back of the package for the words "gluten-free." In the United States, foods labeled gluten-free must meet the federal gluten-free standard, which limits gluten to less than 20 parts per million. For most people with celiac disease, a properly labeled gluten-free packaged food is therefore the quickest and simplest option. You may also see a gluten-free certification symbol from an independent certification organization. Certification is not required for a food to legally be labeled gluten-free, but it can provide additional reassurance because the product has been evaluated according to the certifying organization's standards. Do not assume that a product is unsafe simply because it lacks a certification logo. Likewise, do not assume an unlabeled product is gluten-free simply because none of the ingredients immediately look suspicious. Step 2: Check for Wheat Wheat is one of the major food allergens that must be clearly disclosed on food labels in the United States. You may see wheat identified directly in the ingredient list, or the package may include a statement such as: Contains: Wheat For someone with celiac disease, this is an immediate warning unless the product is specifically labeled gluten-free and contains an ingredient that has been processed to remove gluten in accordance with gluten-free labeling rules. Common wheat ingredients include wheat flour, semolina, durum, farina, spelt, einkorn, emmer, farro, wheat berries, bulgur, couscous, and wheat germ. Remember that "wheat-free" does not mean "gluten-free." A product can contain barley or rye without containing wheat. Step 3: Search the Ingredient List for Barley and Malt Barley is one of the most important ingredients for people with celiac disease to learn because it does not receive the same prominent allergen disclosure as wheat under current United States labeling rules. The biggest clue is often the word malt. Malt is commonly made from barley. Ingredients such as malt extract, malt syrup, malt flavoring, malt flour, and malt vinegar should generally be treated as containing gluten unless the product is specifically labeled gluten-free and the ingredient source has been established as safe. A product can therefore have no "Contains Wheat" warning and still be unsuitable for someone with celiac disease because it contains barley malt. This is one of the most important reasons people with celiac disease should not rely exclusively on the allergen statement. Step 4: Look for Rye Rye contains gluten and must be avoided by people with celiac disease. Fortunately, rye is usually fairly easy to recognize because it generally appears by name in the ingredient list. Common places to encounter rye include breads, crackers, cereals, crispbreads, baked goods, and some specialty grain products. Like barley, rye is not currently one of the major allergens that receives the same mandatory prominent disclosure as wheat in the United States. You therefore need to read the ingredient list itself. Step 5: Pay Special Attention to Oats Oats require a different approach. Oats themselves are naturally free of the gluten proteins found in wheat, barley, and rye. However, conventional oats are frequently exposed to those grains during farming, transportation, storage, milling, or processing. For someone with celiac disease, ordinary oats should therefore not automatically be considered safe. The simplest approach is to choose oats or oat-containing products that are specifically labeled gluten-free. Some people prefer products made with certified gluten-free oats for additional reassurance. A small percentage of people with celiac disease may also react to avenin, the naturally occurring protein in oats, even when the oats are free from contamination. Anyone who continues to have symptoms after introducing gluten-free oats should discuss the issue with their healthcare provider. Step 6: Do Not Panic Over Every Ingredient You Do Not Recognize One of the biggest mistakes newly diagnosed people make is assuming that every unfamiliar chemical-sounding ingredient might contain gluten. Most do not. Ingredients such as citric acid, xanthan gum, guar gum, lecithin, carrageenan, cellulose, dextrose, maltodextrin, and many other food additives are not automatically sources of gluten. Learning which ingredients actually require attention can save a tremendous amount of unnecessary worry. What About Natural Flavors? "Natural flavors" can sound concerning because the exact ingredients are not always spelled out on the package. In the United States, if a natural flavor contains wheat protein that is subject to allergen labeling requirements, wheat must still be disclosed. Barley creates more uncertainty because it is not covered by the same major allergen disclosure requirement. A barley-derived flavoring ingredient could therefore deserve additional investigation in an unlabeled product. If a product is clearly labeled gluten-free, the natural flavors must be compatible with the federal gluten-free standard. For products that are not labeled gluten-free and contain ambiguous flavoring ingredients, contacting the manufacturer can sometimes provide additional reassurance. What About Modified Food Starch? Modified food starch is another ingredient that frequently worries people new to the gluten-free diet. In foods regulated in the United States, if modified food starch is made from wheat, wheat must be disclosed because wheat is a major food allergen. That means an ingredient list might say "modified food starch (wheat)," or wheat would otherwise need to be identified according to allergen-labeling requirements. When no wheat is declared on a properly labeled United States food, modified food starch is generally not considered a hidden source of wheat. This is different from older advice that encouraged people with celiac disease to automatically avoid all modified food starch. Be More Careful With Imported Foods Imported foods can require additional attention because ingredient terminology and allergen-labeling practices differ around the world. Foods legally sold in the United States are generally required to meet applicable United States labeling requirements, but products purchased directly overseas, through international sellers, or while traveling may follow another country's rules. Some countries actually require clearer disclosure of gluten-containing grains than the United States, while others may use unfamiliar ingredient names or labeling formats. If you cannot confidently understand an imported product's ingredient list, allergen statement, or gluten-free claim, it may be safer to choose something easier to verify. Do Not Confuse "May Contain Wheat" With "Contains Wheat" Statements such as "may contain wheat," "processed in a facility that also processes wheat," or "made on shared equipment" are voluntary advisory statements rather than the same type of declaration as "Contains Wheat." They indicate the possibility of cross-contact rather than wheat being deliberately included as an ingredient. Unfortunately, the absence of such a statement does not guarantee that cross-contact is impossible. This is one reason a gluten-free label can be especially helpful. Rather than trying to interpret every facility statement, consumers can rely on the finished product being required to meet the gluten-free standard. A Simple 60-Second Label-Reading Routine When evaluating a packaged food, use the same routine every time. * Look for a gluten-free or certified gluten-free label. * Check the allergen statement for wheat. * Scan the entire ingredient list for wheat, barley, rye, and malt. * If oats are present, look for confirmation that the product is gluten-free. * Pay closer attention to ambiguous ingredients such as flavorings if the product is not labeled gluten-free. * Check the package every time you buy it because manufacturers can change ingredients. Once this routine becomes familiar, it often takes only seconds. Why This Matters for People With Celiac Disease or Gluten Sensitivity For people with celiac disease, accurate label reading is one of the most important everyday skills for preventing accidental gluten exposure. The challenge is that United States allergen labeling was designed around wheat allergy and other major food allergens, not specifically around the needs of people who must avoid all sources of gluten. Wheat is usually easy to identify, but barley, malt, and rye require more attention. Oats add another layer because the grain itself can be appropriate for many people with celiac disease while conventional oats remain vulnerable to contamination. People with non-celiac gluten sensitivity may use many of the same label-reading strategies, although individual tolerance and medical recommendations can differ. The most useful lesson is not to memorize hundreds of suspicious ingredients. Instead, concentrate on the handful that matter most: wheat, barley, rye, malt, and potentially contaminated oats. With a consistent system, food labels become much less intimidating. Look for a gluten-free claim first, scan for the major gluten-containing grains, investigate anything genuinely questionable, and check the label again each time you purchase the product. What initially feels like detective work can eventually become a quick 60-second habit. Watch the video version of How to Read a Food Label for Gluten in 60 Seconds: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How to Read a Food Label for Gluten in 60 Seconds - Celiac.com", "description": "Learn how to quickly spot wheat, barley, malt, rye, oats, starches, natural flavors, and other potential gluten concerns on food labels.", "thumbnailUrl": "https://img.youtube.com/vi/8YwNwfDNLzs/hqdefault.jpg", "uploadDate": "2026-10-02T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/8YwNwfDNLzs" } Watch the super short video version of How to Read a Food Label for Gluten in 60 Seconds: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How to Read a Food Label for Gluten in 60 Seconds - Celiac.com", "description": "Learn how to quickly spot wheat, barley, malt, rye, oats, starches, natural flavors, and other potential gluten concerns on food labels.", "thumbnailUrl": "https://img.youtube.com/vi/CNV_wevwRAg/hqdefault.jpg", "uploadDate": "2026-10-02T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/CNV_wevwRAg" }

Celiac.com 10/01/2026 - Starting a gluten-free diet after a celiac disease diagnosis can feel deceptively simple: stop eating wheat and choose gluten-free foods instead. In practice, the first few months often involve a steep learning curve. Gluten can show up in unexpected places, cross-contact can happen in an otherwise careful kitchen, and some foods that seem safe at first glance may still create problems. Most early mistakes are not caused by carelessness. They happen because people are still learning how celiac disease differs from simply avoiding wheat. Understanding the most common trouble spots can make the transition easier and reduce accidental gluten exposure. Mistake #1: Using a Shared Toaster A shared toaster is one of the classic sources of gluten cross-contact. Regular bread leaves behind crumbs that collect on racks and inside the toaster. Putting gluten-free bread into the same appliance can transfer those crumbs directly onto the food. For someone with celiac disease, the safest approach is to use a separate toaster reserved for gluten-free bread. Some households use reusable toaster bags as an alternative, particularly while traveling or visiting relatives. The important point is that a toaster cannot realistically be cleaned thoroughly enough between uses to eliminate all crumbs. Mistake #2: Sharing Butter, Peanut Butter, Jam, and Other Spreads Another common problem happens when a knife touches regular bread and then goes back into a shared container. Butter, peanut butter, mayonnaise, cream cheese, jam, and similar foods can easily collect bread crumbs this way. The container may look perfectly normal while still containing visible or invisible bits of gluten-containing food. Families can avoid this by keeping separate containers for the person with celiac disease, using squeeze bottles when practical, or adopting a rule that clean utensils must always be used. Labeling dedicated gluten-free containers can also help prevent mix-ups. Mistake #3: Assuming Wheat-Free Means Gluten-Free This is one of the most important distinctions for anyone newly diagnosed with celiac disease. Wheat is only one source of gluten. Barley and rye also contain gluten and must be avoided. A product labeled wheat-free can therefore still contain barley malt, rye, or another gluten-containing ingredient. This is why people with celiac disease need to think in terms of gluten rather than wheat alone. Learning to recognize barley, rye, malt, malt extract, malt flavoring, and similar ingredients is an essential early skill. Mistake #4: Trusting Sauces, Gravies, and Condiments Without Checking Sauces can be especially tricky because wheat may be used as a thickener or because flavoring ingredients may contain gluten. Soy sauce is a classic example because many traditional versions contain wheat. Gravies, marinades, barbecue sauces, salad dressings, seasoning blends, soup bases, and bottled sauces can also require careful label reading. Never assume that a sauce is safe simply because the main ingredients appear gluten-free. At restaurants, sauces and marinades are often one of the first things worth asking about because otherwise safe meat, vegetables, or rice can become unsafe through the seasoning or preparation method. Mistake #5: Eating at Restaurants Too Confidently Too Soon Many newly diagnosed people are eager to get back to normal life, and restaurants are an important part of that. The challenge is that eating out safely requires more than ordering something that does not contain bread or pasta. Shared fryers, grills, cutting boards, utensils, pasta water, pizza preparation areas, flour in the kitchen, and mistaken ingredients can all create problems. At first, it may help to choose restaurants that clearly understand celiac disease and have established gluten-free procedures. Ask specific questions. Is the fryer dedicated? Is the food prepared on a clean surface? Are separate utensils used? Does the sauce contain wheat? Is the gluten-free pizza prepared away from regular flour? Asking clearly is usually more effective than simply saying, "I can't eat gluten." Mistake #6: Trying Regular Oats Too Early Oats are complicated for people with celiac disease. Pure oats do not contain the same gluten proteins found in wheat, barley, and rye, but conventional oats are frequently contaminated with those grains during growing, transportation, storage, or processing. For that reason, people with celiac disease should choose oats specifically labeled gluten-free. Some healthcare providers also recommend waiting until the gluten-free diet is well established and symptoms have improved before introducing gluten-free oats. This can make it easier to tell whether oats are causing a problem. A small percentage of people with celiac disease may react to avenin, the protein naturally found in oats, even when contamination is not the issue. If symptoms return after introducing gluten-free oats, discuss it with a knowledgeable healthcare professional. Mistake #7: Forgetting About Shared Fryers French fries may appear completely gluten-free because potatoes, oil, and salt contain no gluten. The problem is what else has been cooked in the oil. If breaded chicken, onion rings, mozzarella sticks, or other wheat-containing foods are fried in the same fryer, gluten can contaminate the oil and the food cooked afterward. For someone with celiac disease, fries should generally come from a dedicated gluten-free fryer. This same issue applies to tortilla chips, fried seafood, chicken wings, and many other foods that might otherwise seem naturally gluten-free. Mistake #8: Assuming a Gluten-Free Menu Means the Kitchen Is Celiac-Safe A restaurant's gluten-free menu is helpful, but it does not automatically mean the restaurant controls cross-contact well enough for celiac disease. Some menus are designed primarily for customers who prefer to avoid gluten rather than those who require strict medical avoidance. The safest approach is to ask how the food is actually prepared. Some restaurants have excellent protocols, staff training, separate preparation areas, and dedicated equipment. Others may simply remove the bun from a meal or substitute gluten-free pasta while using the same utensils and surfaces. The words "gluten-free" are useful, but the preparation process matters too. Mistake #9: Not Rechecking Labels on Familiar Products One of the easiest mistakes to make after becoming comfortable with the diet is assuming that a familiar product will always stay the same. Manufacturers can change ingredients, suppliers, formulas, or manufacturing practices. A product that was safe the last ten times you bought it may not necessarily be identical the next time. Get into the habit of checking the label every time, even on foods you purchase regularly. Mistake #10: Ignoring Medications and Supplements Food gets most of the attention after diagnosis, but medications, vitamins, supplements, and other products taken by mouth also deserve review. Gluten exposure from medications is generally less common than from food, but inactive ingredients can vary between manufacturers and formulations. Prescription drugs, over-the-counter medications, vitamins, probiotics, fiber products, herbal supplements, and chewable tablets may contain starches or other ingredients that need clarification. A pharmacist can often help identify the manufacturer and inactive ingredients of a specific medication. Do not stop a necessary medication simply because its gluten status is unclear. Instead, verify the ingredients with the pharmacist, manufacturer, or prescribing healthcare provider. Mistake #11: Making the Diet More Restrictive Than Necessary The opposite problem can happen too. Newly diagnosed people sometimes become so worried about gluten that they eliminate large numbers of foods that are actually safe. This can make the diet nutritionally limited, expensive, stressful, and socially difficult. Naturally gluten-free foods include meat, fish, eggs, fruits, vegetables, beans, potatoes, rice, corn, many dairy products, and numerous other whole foods when they have not been combined with gluten-containing ingredients. The goal is not to fear food. The goal is to accurately identify and avoid gluten. Mistake #12: Assuming Every Symptom Means Accidental Gluten Exposure After diagnosis, it is natural to blame every stomachache, headache, episode of fatigue, or bowel change on gluten. Sometimes gluten exposure is the cause, but not always. People with celiac disease can still get food poisoning, stomach viruses, lactose intolerance, irritable bowel symptoms, medication side effects, and unrelated health problems just like anyone else. If symptoms persist despite careful gluten avoidance, it is worth discussing them with a healthcare provider rather than automatically assuming hidden gluten is always responsible. Mistake #13: Not Learning About Cross-Contact at Home A gluten-free kitchen does not necessarily mean every piece of cookware must be replaced. Many pots, pans, dishes, glassware, and metal utensils can be thoroughly washed and safely shared. Items that are difficult to clean or trap crumbs deserve more caution. Toasters are an obvious example. Deeply scratched or porous items, flour-covered baking equipment, and certain shared appliances may also be easier to dedicate exclusively to gluten-free use. Basic habits matter more than creating unnecessary fear: clean counters, clean utensils, careful storage, separate contaminated spreads, and good handwashing practices. Mistake #14: Going Gluten-Free Without Learning How to Read Labels Relying only on products marketed as gluten-free can make the diet more expensive and unnecessarily restrictive. Learning how to read ingredient lists gives people with celiac disease far more choices. The main gluten-containing grains to remember are wheat, barley, and rye. Malt is another especially important clue because it is commonly derived from barley. Oats should generally be specifically labeled gluten-free. Once these basics become familiar, label reading gets much faster. Why These Early Mistakes Matter for People With Celiac Disease The first months after diagnosis are often the hardest because there is so much new information to absorb. Mistakes with a shared toaster, contaminated butter, restaurant fryers, sauces, oats, or confusing labels are extremely common while people are learning. What matters most is developing a reliable routine. Keep gluten-free food protected from crumbs, read labels every time, remember that wheat-free does not mean gluten-free, use gluten-free oats, ask specific questions at restaurants, and verify medications and supplements when necessary. People with non-celiac gluten sensitivity may follow many of the same practical strategies, although their medical risks and individual level of sensitivity can differ from those of someone with celiac disease. For people with celiac disease, the gluten-free diet is lifelong, but it becomes much easier with experience. The goal is not perfection from the first day. It is learning how gluten exposure actually happens, correcting mistakes as they are discovered, and gradually building habits that make eating safely feel normal rather than overwhelming.

I am having problems with medications. Specifically, when my pharmacy changes vendors. I have been on losartan for many years. My last refill was with Solco pharma. I immediately knew there was an ingredient that was triggering a reaction. The pharmacy refused to order my previous brand from Camber pharma. It’s is aggravating to see all the listed ingredients, I am seeing lactose in so many products. I appreciate any advice.

Hello everyone! My name is Kait and I'm a new member here! I’m a graphic design student working on my senior thesis project about children’s celiac awareness and education. I was diagnosed with celiac disease myself at 14 years old, so I’m going into my research with personal experience as well. I’m planning to design an app centered around educating adults who may not fully understand celiac disease, especially when they are interacting with or temporarily responsible for a child with celiac. For the sake of time, it will focus on three main categories: school, eating at restaurants, and spending time with friends or family, where a child’s parent or guardian may not always be there to advocate for them. I have a set of questions that I’d love for anyone who either has a child with celiac disease or grew up with celiac disease from an early age to answer. You, of course, don’t have to answer any or can answer certain questions if you’d like to! If you’d like to share a small description of your personal experiences growing up/having a child with celiac and the challenges you/they faced with family, schools, or restaurants, you’re more than welcome to do so! I’ll list the questions below! For parents/caregivers, what situations have been the most difficult for your child to navigate because of celiac disease? For those who grew up with celiac, what situations were most difficult for you as a child? What do you wish teachers, coaches, babysitters, friends' parents, or other adults understood better about caring for a child with celiac disease? What challenges, if any, have come up at school or during school activities because of celiac disease? Have you/your child ever been left out of an activity due to celiac? What, if anything, could have made that experience better/allowed participation? What challenges, if any, have come up during birthday parties, playdates, sleepovers, sports, field trips, or other social activities? How does your child communicate their celiac needs when a parent or caregiver isn't there? For those who grew up with celiac, how did you communicate your needs to adults when your parent/guardian wasn't around? At what age did your child begin taking more responsibility for managing their celiac disease, and what do they currently handle on their own? For those who grew up with celiac, what did you feel comfortable managing yourself at different ages? What information do you think is most important to be able to easily access or show another adult when a child needs help staying safe? If there were a resource designed specifically to help children navigate everyday life with celiac disease, what would you want it to help them do? What would make a child and/or parent actually return to a resource like this instead of using it once and forgetting about it? What is one thing you wish existed to make growing up with celiac disease easier, safer, or less isolating? Thank you all so much for taking the time to read this/answer questions, and please let me know if this type of post isn't allowed or should be in another category! I just thought I'd put it in here, as parents are part of my main target audience!

My partner accidentally made me a cooked breakfast with gluten sausages. I have been taking buscopan and dealing with the pain with hotwater bottles. I’m on day and I feel so angry at my family. I am shouting at them like I’m a monster. This is not me usually! I feel like they want me to do all the things I usually can. I’m just drifting in and out of sleep suffering from light sensitivity and vomiting. I was doing my monthly food shop and my hands wouldn’t work properly I could see the cashier being annoyed with how slow I was packing. I also dropped my dogs lead by mistake and my neighbours dog bit her head off 10 years olds she was. In front of my children. i feel we should be given some sort neck badge that states we have disability so people are more patient with us. I trip myself up just walking in a straight line and my bowels omg! I actually struggled to type this I used chat gpt just so it made sense. I love my partner and kids but I hate my life right now I hate how gluten has affected my hands, my energy and the brain fog! I get glutened by mistake maybe twice a year and it just messes my life up! Why does it take so long for my body to regenerate. I meet people who have hardly any affects. I feel depressed and useless.

Hi - I started with a tTG IgA of greater than 250 on Jan. 21, 2026. As of Aug. 31, 2026, my marker is 57.9. I am strict, use gluten free toothpaste, gluten free lotion for face & hands, check all medications & vitamins, use gluten free acetaminophen. I don't eat at restaurants or other people's homes. About 2 weeks ago I got sick & since, the days have been randomly filled with nausea, chills, shooting nerve pain, fatigue, heavy & painful arms & legs, brain fog, heart skipping, weird eye focus, anxiety and odd dreams. No fever, cold or flu. My extensive bloodwork including vitamins, EKG, exam have been right on the appropriate marks. I don't think the drs. know what to make of this. Yes, I have extensively considered gluten getting into my system & can't figure out how/where or that I am crazy. I've not experienced such total body breakdown before. Has anyone experienced something like this? I would greatly appreciate hearing about your experience and what you found out about it. I have searched for research, etc. Thank you.

Hello everyone! My name is Kait and I'm a new member here! I’m a graphic design student working on my senior thesis project about children’s celiac awareness and education. I was diagnosed with celiac disease myself at 14 years old, so I’m going into my research with personal experience as well. I’m planning to design an app centered around educating adults who may not fully understand celiac disease, especially when they are interacting with or temporarily responsible for a child with celiac. For the sake of time, it will focus on three main categories: school, eating at restaurants, and spending time with friends or family, where a child’s parent or guardian may not always be there to advocate for them. I have a set of questions that I’d love for anyone who either has a child with celiac disease or grew up with celiac disease from an early age to answer. You, of course, don’t have to answer any or can answer certain questions if you’d like to! If you’d like to share a small description of your personal experiences growing up/having a child with celiac and the challenges you/they faced with family, schools, or restaurants, you’re more than welcome to do so! I’ll list the questions below! For parents/caregivers, what situations have been the most difficult for your child to navigate because of celiac disease? For those who grew up with celiac, what situations were most difficult for you as a child? What do you wish teachers, coaches, babysitters, friends' parents, or other adults understood better about caring for a child with celiac disease? What challenges, if any, have come up at school or during school activities because of celiac disease? Have you/your child ever been left out of an activity due to celiac? What, if anything, could have made that experience better/allowed participation? What challenges, if any, have come up during birthday parties, playdates, sleepovers, sports, field trips, or other social activities? How does your child communicate their celiac needs when a parent or caregiver isn't there? For those who grew up with celiac, how did you communicate your needs to adults when your parent/guardian wasn't around? At what age did your child begin taking more responsibility for managing their celiac disease, and what do they currently handle on their own? For those who grew up with celiac, what did you feel comfortable managing yourself at different ages? What information do you think is most important to be able to easily access or show another adult when a child needs help staying safe? If there were a resource designed specifically to help children navigate everyday life with celiac disease, what would you want it to help them do? What would make a child and/or parent actually return to a resource like this instead of using it once and forgetting about it? What is one thing you wish existed to make growing up with celiac disease easier, safer, or less isolating? Thank you all so much for taking the time to read this/answer questions, and please let me know if this type of post isn't allowed or should be in another category! I just thought I'd put it in here, as parents are part of my main target audience!

I am having problems with medications. Specifically, when my pharmacy changes vendors. I have been on losartan for many years. My last refill was with Solco pharma. I immediately knew there was an ingredient that was triggering a reaction. The pharmacy refused to order my previous brand from Camber pharma. It’s is aggravating to see all the listed ingredients, I am seeing lactose in so many products. I appreciate any advice.

Celiac.com 09/22/2026 - Explore expert insights, research updates, and practical tips on celiac disease, gluten-free living, and emerging treatments in our video library. Stay informed and empowered with the latest developments to manage celiac disease effectively. Follow our videos and stay up to date on our video content, which is designed to help you navigate a gluten-free lifestyle with confidence. Whether you’re newly diagnosed or seeking advanced strategies for managing celiac disease, our videos provide valuable resources tailored to your needs. All Celiac.com Videos - September, 2026:   Watch the video version of New Study Takes a Closer Look at Brain Fog in Adults With Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "New Study Takes a Closer Look at Brain Fog in Adults With Celiac Disease - Celiac.com", "description": "A new study explores brain fog in adults with celiac disease and finds strong links with chronic fatigue, symptom frequency, and reported gluten exposure.", "thumbnailUrl": "https://img.youtube.com/vi/LTDk9QoN8Tk/hqdefault.jpg", "uploadDate": "2026-09-28T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/LTDk9QoN8Tk" }   Watch the super short video version of New Study Takes a Closer Look at Brain Fog in Adults With Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "New Study Takes a Closer Look at Brain Fog in Adults With Celiac Disease - Celiac.com", "description": "A new study explores brain fog in adults with celiac disease and finds strong links with chronic fatigue, symptom frequency, and reported gluten exposure.", "thumbnailUrl": "https://img.youtube.com/vi/IDV7V_N6Obs/hqdefault.jpg", "uploadDate": "2026-09-28T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/IDV7V_N6Obs" }   Watch the video version of Bipartisan Bill Could Make Gluten Labeling Safer for People With Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Bipartisan Bill Could Make Gluten Labeling Safer for People With Celiac Disease - Celiac.com", "description": "A new bipartisan bill would require clearer labeling of barley, rye, and oats, potentially making packaged foods safer and easier to navigate for people with celiac disease and gluten sensitivity.", "thumbnailUrl": "https://img.youtube.com/vi/nEdsC8uqB0c/hqdefault.jpg", "uploadDate": "2026-09-22T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/nEdsC8uqB0c" }   Watch the super short video version of Bipartisan Bill Could Make Gluten Labeling Safer for People With Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Bipartisan Bill Could Make Gluten Labeling Safer for People With Celiac Disease - Celiac.com", "description": "A new bipartisan bill would require clearer labeling of barley, rye, and oats, potentially making packaged foods safer and easier to navigate for people with celiac disease and gluten sensitivity.", "thumbnailUrl": "https://img.youtube.com/vi/UDzdLx9vdCE/hqdefault.jpg", "uploadDate": "2026-09-22T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/UDzdLx9vdCE" }   Watch the video version of Iron Deficiency Anemia May Be One of the First Warning Signs of Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Iron Deficiency Anemia May Be One of the First Warning Signs of Celiac Disease - Celiac.com", "description": "A new study highlights celiac disease as a potentially overlooked cause of persistent iron deficiency anemia, especially in people without classic digestive symptoms.", "thumbnailUrl": "https://img.youtube.com/vi/DtsZim0gLOA/hqdefault.jpg", "uploadDate": "2026-09-21T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/DtsZim0gLOA" }   Watch the super short video version of Iron Deficiency Anemia May Be One of the First Warning Signs of Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Iron Deficiency Anemia May Be One of the First Warning Signs of Celiac Disease - Celiac.com", "description": "A new study highlights celiac disease as a potentially overlooked cause of persistent iron deficiency anemia, especially in people without classic digestive symptoms.", "thumbnailUrl": "https://img.youtube.com/vi/BKrgrX7KoM4/hqdefault.jpg", "uploadDate": "2026-09-21T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/BKrgrX7KoM4" }   Watch the video version of Are Shared Fryers Ever Safe for People with Celiac Disease?: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Are Shared Fryers Ever Safe for People with Celiac Disease? - Celiac.com", "description": "Shared fryers can expose otherwise gluten-free foods to gluten. Learn what people with celiac disease should ask before ordering fries, chips, wings, and more.", "thumbnailUrl": "https://img.youtube.com/vi/9Jj0kFOaao8/hqdefault.jpg", "uploadDate": "2026-09-17T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/9Jj0kFOaao8" }   Watch the super short video version of Are Shared Fryers Ever Safe for People with Celiac Disease?: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Are Shared Fryers Ever Safe for People with Celiac Disease? - Celiac.com", "description": "Shared fryers can expose otherwise gluten-free foods to gluten. Learn what people with celiac disease should ask before ordering fries, chips, wings, and more.", "thumbnailUrl": "https://img.youtube.com/vi/LqUvAm15Ahw/hqdefault.jpg", "uploadDate": "2026-09-17T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/LqUvAm15Ahw" }   Watch the video version of Major Global Study Finds Persistent Gut Microbiome Changes in Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Major Global Study Finds Persistent Gut Microbiome Changes in Celiac Disease - Celiac.com", "description": "A large international study found persistent changes in specific gut bacteria linked to celiac disease, including differences that may remain after a gluten-free diet.", "thumbnailUrl": "https://img.youtube.com/vi/TotWv3eYm5Y/hqdefault.jpg", "uploadDate": "2026-09-14T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/TotWv3eYm5Y" }   Watch the super short video version of Major Global Study Finds Persistent Gut Microbiome Changes in Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Major Global Study Finds Persistent Gut Microbiome Changes in Celiac Disease - Celiac.com", "description": "A large international study found persistent changes in specific gut bacteria linked to celiac disease, including differences that may remain after a gluten-free diet.", "thumbnailUrl": "https://img.youtube.com/vi/lx38xXRZ4wU/hqdefault.jpg", "uploadDate": "2026-09-14T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/lx38xXRZ4wU" }   Watch the video version of What Does "May Contain Wheat" Mean for People with Celiac Disease?: { "@context": "https://schema.org", "@type": "VideoObject", "name": "What Does May Contain Wheat Mean for People with Celiac Disease? - Celiac.com", "description": "Learn what may contain wheat, shared equipment, and “made in a facility with wheat” really mean for people with celiac disease or gluten sensitivity, and how to read labels more safely.", "thumbnailUrl": "https://img.youtube.com/vi/aLKRePdbyWk/hqdefault.jpg", "uploadDate": "2026-09-09T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/aLKRePdbyWk" }   Watch the super short video version of What Does "May Contain Wheat" Mean for People with Celiac Disease?: { "@context": "https://schema.org", "@type": "VideoObject", "name": "What Does May Contain Wheat Mean for People with Celiac Disease? - Celiac.com", "description": "Learn what may contain wheat, shared equipment, and “made in a facility with wheat” really mean for people with celiac disease or gluten sensitivity, and how to read labels more safely.", "thumbnailUrl": "https://img.youtube.com/vi/kf_W8OWUV5g/hqdefault.jpg", "uploadDate": "2026-09-09T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/kf_W8OWUV5g" }   Watch the video version of Could Xanthan Gum Affect Gut Health? New Study Raises Questions for Gluten-Free Diets: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Could Xanthan Gum Affect Gut Health? New Study Raises Questions for Gluten-Free Diets - Celiac.com", "description": "A new rat study found that long-term xanthan gum intake altered certain gut bacteria, affected intestinal barrier proteins, and caused mild to moderate colon inflammation.", "thumbnailUrl": "https://img.youtube.com/vi/GCZM2Nad1g0/hqdefault.jpg", "uploadDate": "2026-09-08T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/GCZM2Nad1g0" }   Watch the super short video version of Could Xanthan Gum Affect Gut Health? New Study Raises Questions for Gluten-Free Diets: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Could Xanthan Gum Affect Gut Health? New Study Raises Questions for Gluten-Free Diets - Celiac.com", "description": "A new rat study found that long-term xanthan gum intake altered certain gut bacteria, affected intestinal barrier proteins, and caused mild to moderate colon inflammation.", "thumbnailUrl": "https://img.youtube.com/vi/g-GQIg_ruiY/hqdefault.jpg", "uploadDate": "2026-09-08T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/g-GQIg_ruiY" }   Watch the video version of The Safest and Riskiest Vacation Foods for People With Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "The Safest and Riskiest Vacation Foods for People With Celiac Disease - Celiac.com", "description": "Learn which vacation foods are generally safest for people with celiac disease and which pose hidden gluten risks from sauces, fryers, grills, buffets, and shared utensils.", "thumbnailUrl": "https://img.youtube.com/vi/vqrLEGQZRsU/hqdefault.jpg", "uploadDate": "2026-09-01T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/vqrLEGQZRsU" }   Watch the super short video version of The Safest and Riskiest Vacation Foods for People With Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "The Safest and Riskiest Vacation Foods for People With Celiac Disease - Celiac.com", "description": "Learn which vacation foods are generally safest for people with celiac disease and which pose hidden gluten risks from sauces, fryers, grills, buffets, and shared utensils.", "thumbnailUrl": "https://img.youtube.com/vi/w4VRsVlIvKs/hqdefault.jpg", "uploadDate": "2026-09-01T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/w4VRsVlIvKs" }

Celiac.com 09/30/2026 - Bob’s Red Mill has made a small update to its popular Gluten Free 1-to-1 Baking Flour. The updated gluten free flour blend now includes pearled sorghum flour, a change intended to create a slightly lighter color, milder flavor, and smoother texture while preserving the simple cup-for-cup convenience that has made 1-to-1 baking blends popular with gluten-free home bakers. What Changed in the New Gluten Free 1-to-1 Baking Flour? The main update is the addition of pearled sorghum flour as part of the refined blend. According to Bob’s Red Mill, this small adjustment helps produce even better taste, texture, and baking performance while maintaining the qualities bakers already love. That means non-yeast recipes calling for one cup of traditional wheat flour can generally be made with one cup of the updated Gluten Free 1-to-1 Baking Flour without requiring complicated conversions or additional specialty ingredients. Improved Taste and Texture Texture is one of the biggest challenges in gluten-free baking. Without gluten, baked goods can sometimes turn out dry, dense, crumbly, or gritty if the flour blend does not provide the right balance of starches and wholegrain flours Bob’s Red Mill says the updated blend was developed to produce baked goods that are moist, tender, and fluffy, with a more wheat-like crumb and an overall texture closer to what people expect from traditional scratch baking. Designed for Cup-for-Cup Substitution One of the main advantages of a 1-to-1 baking flour is convenience. Instead of building a custom gluten-free flour blend for every recipe, bakers can use a single premixed flour designed to replace wheat flour cup-for-cup. The updated Bob’s Red Mill blend continues to be designed for that purpose. It can be used in many familiar recipes without changing the basic flour quantity. This makes it suitable for a wide range of baking and cooking applications, including cakes, cookies, pies, quick breads, muffins, sauces, and other recipes that normally call for all-purpose wheat flour. Why Was Pearled Sorghum Flour Added? Sorghum is naturally gluten-free and is commonly used in gluten-free flour blends because of its relatively mild flavor and fine texture. One small adjustment to the blend is the use of pearled sorghum flour in place of whole grain sorghum flour.. Pearling removes some of the outer bran, which can create a lighter-colored flour and a slightly milder flavor. This subtle change may be particularly noticeable in lighter baked goods such as vanilla cakes, sugar cookies, biscuits, or pastries. Made With Gluten-Free Baking in Mind Bob’s Red Mill has decades of experience creating gluten-free flours and baking mixes. The company states that its Gluten Free 1-to-1 Baking Flour is produced in a dedicated gluten-free facility and that each batch is tested and confirmed gluten-free. For people with celiac disease or gluten sensitivity, manufacturing practices and testing are especially important because even small amounts of gluten cross-contact can be a concern. As with any packaged product, people with celiac disease should continue to check the current package labeling and ingredient information when purchasing. What This Means for Gluten-Free Bakers The updated Gluten Free 1-to-1 Baking Flour is intended to make gluten-free baking easier while improving the qualities consumers notice most: flavor, color, softness, moisture, and crumb. For someone converting a favorite family recipe to gluten-free, a dependable 1-to-1 blend can eliminate much of the trial and error involved in combining multiple flours and starches. The addition of pearled sorghum flour is a small formulation change, but according to Bob’s Red Mill, it produces a noticeable improvement in the finished result. For people with celiac disease or gluten sensitivity who enjoy baking from scratch, the updated blend may offer an easier way to make familiar recipes with a texture and taste that more closely resemble traditional wheat-based baked goods. The Bottom Line Bob’s Red Mill’s updated Gluten Free 1-to-1 Baking Flour blend is designed to deliver improved flavor, texture, and overall baking performance while maintaining the convenience of cup-for-cup substitution. The flour remains designed for straightforward cup-for-cup substitution and can be used in a wide range of recipes, from cookies and cakes to pies, sauces, and other everyday foods. Visit Their Site To Find 1 to 1 Baking Flour Near You  

I had fecal body odor undiagnosed starting from 2009 until 2018 on and off. Then it somehow disappeared and now in 2026 came back. The reason it disappeared is i followed gluten-free diet, i was never diagnosed with celiac even had a colonscopy and endoscopy in 2019 (not sure if sample was taken and tested for celeac though) but i was told i had h.pylori and given antibiotics. I recently changed city and live in shared-accomodation since past 7 months, now my symptoms seems to pop up again, I live and cook with another person, the person knows I eat gluten free but i wasn't so strict and there might be some gluten slipping in, since i never thought smell would return, also my bowel movement has been recently upto 5 to 10 times a day, Incomplete Bowel Movements and since long didn't have one long satisfying bowel movements, seems its like its coming in installments, worse than that the smell has returned. Went to dr, he said to do colonscopy and endoscopy, i am right now going to classes if i start taking gluten it makes things even worse i assume. So i postpone that but posting here to understand what the hell this condition is. Recently i got shreddies underwear and it helps, so i assume its not TMAU or from breathing or sweat. Does celiac cause such a thing? Btw I was visiting drs through out the years, and diagnosis i got, hemorrhoid (then in colonsopy nothing showed up), IBS, stress, charles darwin problem, hpylori, "it's all in the mind" syndrome, gut-mind issue, visit psychiatrist (they think its my mind, which clearly is a bodily function problem as others can smell too its not just me) and among other diagnosis something makes me think some drs are really incompetent and just want an easy answer instead of really investigating the actual cause. Anyways, I am back to same problem and disparately need a solution. It really affects quality of life. I am 31 years old, not taking any medications, 76 kg. More info: i always maintain good hygiene showered daily, clean well and with wet tissues /water, to ensure no residue. And throughout years it affected quality of life college and later working life, as i had to be in isolation as there was literally nothing i could do to stop it. I do not pass gas and the odor still persists. Other symptoms i had before i went completely gluten free, bloated, porous teeth, chest rash, when breathing sometimes sharp striking pain in back (very rare) and lots of mucus in stool and brain fog, not sure if it was due to smell anxiety or a general symptom.

Hi everyone, I wanted to give an update now that I have physically been to my GP and received my complete lab results today. The doctor ran a huge panel, and almost everything came back completely normal and healthy: IgA Anti-tTG: 0.3 U/mL (Reference range: 10 Positive) – Completely flat-negative. Total Serum IgA: 1.78 g/L (Normal range: 0.80 - 2.80) – Perfect. Rules out an IgA deficiency. Food Allergy Screen (Wheat Specific IgE): 0.02 kUA/L – Completely negative, so it's not a classic wheat allergy. Thyroid Function Test (TSH & Free T4): Completely normal. Full Blood Count, Liver, and Kidney Panels: All completely normal and healthy. But there are two specific things that were flagged on the report, which the doctor didn't really explain: Serum Creatinine: 47 µmol/L (Marked LOW. Range: 49 - 90) Total Cholesterol: 5.4 mmol/L (Marked HIGH. Range: 3.5 - 5.0) I am eating a massive caloric surplus to stop my weight from dropping. I've been eating for a family of four for the past few months. I'm convinced that if anyone else ate this amount of food, they'd be overweight by now. Three months ago, my weight was 45 kg. Two weeks ago, I was 48.9 kg (weighed after going to the toilet, wearing minimal clothing). Yesterday, I weighed myself again, even though I hadn't been to the toilet in over 24 hours, had full clothes on, and had just eaten and drunk, the scale still read exactly 48.9 kg (the scale isn't broken if you think that lol). I feel like my true lean mass is dropping while the scale is just holding temporary food weight. Gastro Issues: Intense bloating that makes me look 7 months pregnant (I have to wear loose clothes just to cope), severe constipation, and foul-smelling flatulence. I am getting delayed, sharp, 2-second intestinal spasms at night. I have a constant, weird sore throat and acid reflux accompanied by a cough. I've been having this for the past month or longer, and it won't go away because I keep eating gluten. Joints & Fatigue: Severe knee joint pain after sitting for more than 15 minutes (I have underlying joint hypermobility). I am dealing with crushing fatigue and brain fog daily, despite my watch giving me a sleep quality score of 85-96 points. Amenorrhea: Still no period for 4 consecutive months.😕 My GP, after telling me that all of my primary results were normal, still said she wants to refer me for an endoscopy, to which I immediately said yes. She mentioned the waiting time could be 6 months, or maybe just 2 months if I am lucky. Anyway, I guess I should be happy she agreed to refer me for an upper endoscopy despite my 0.3 result (and especially since my brother has confirmed celiac disease, she's actually the one who suggested the endoscopy, I didn't have to do any convincing). I was wondering if anyone else has had similar results. My guess is that I simply haven't been eating gluten for long enough prior to the testing, since now, weeks later, I can see my symptoms still persisting, changing, and growing worse. I don't want to self-diagnose myself, but I know there's something wrong with me, and I'm growing tired of it. The full list of blood tests ordered was: Coeliac Profile (my IgA Anti-tTG score) Immunoglobulin Profile (my Total Serum IgA score) Food Allergy Screen (Wheat-Specific IgE) Thyroid Function Test Full Blood Count (FBC) & Differential Renal (Kidney) Function Test Liver Function Test (LFT) GP Fasting Profile (Glucose/Cholesterol) C-Reactive Protein (CRP) UHK Vitamin B12 & Folate Vitamin D

Celiac.com 09/30/2026 - A gluten-free diet is essential for people with celiac disease, but whether it can also benefit people with Hashimoto’s thyroiditis who do not have confirmed celiac disease has been much less clear. A meta-analysis examined the available research on this question and found some encouraging signals, especially among people who also had another gluten-related condition. The researchers found that several thyroid-related laboratory markers improved after people followed a gluten-free diet for several months. However, the evidence was based on a very small number of studies and patients, so the authors cautioned that the findings are not strong enough to recommend a gluten-free diet for everyone with Hashimoto’s thyroiditis. Why Hashimoto’s Thyroiditis and Celiac Disease Are Often Discussed Together Hashimoto’s thyroiditis is an autoimmune disease in which the immune system attacks the thyroid gland. Over time, this can interfere with the thyroid’s ability to produce enough hormones and may lead to hypothyroidism. Celiac disease is also an autoimmune condition, but in celiac disease the immune reaction is triggered by gluten and primarily damages the small intestine. The two conditions are known to occur together more often than would be expected by chance. People with Hashimoto’s thyroiditis have a higher rate of celiac disease and other gluten-related conditions than the general population, while autoimmune thyroid disease is also commonly reported among people with celiac disease. Because of this overlap, some people with Hashimoto’s thyroiditis begin a gluten-free diet even when they have not been diagnosed with celiac disease. The researchers wanted to determine whether the available evidence supports that practice. How the Researchers Studied the Question The investigators reviewed published research involving adults with Hashimoto’s thyroiditis who followed a monitored gluten-free diet and did not have diagnosed celiac disease. They initially identified 409 research papers. After screening and reviewing the available studies, only four met the requirements for inclusion in the final analysis. Those four studies included a total of 87 people, all of whom were women. Their ages generally ranged from the mid-twenties to early forties. The average gluten-free period lasted about five and a half months. Some participants had Hashimoto’s thyroiditis alone, while others also had evidence of another gluten-related condition. These included non-celiac gluten or wheat sensitivity and, in one study, positive celiac-related antibodies without the typical symptoms or biopsy-confirmed intestinal damage required for a diagnosis of celiac disease. Thyroid Antibodies Showed a Downward Trend One of the main questions was whether eliminating gluten affected antibodies associated with autoimmune thyroid disease. The researchers examined antibodies directed against thyroglobulin and thyroid peroxidase. Both showed a downward trend after participants followed a gluten-free diet. However, the reductions narrowly missed the usual threshold for statistical significance when all participants were analyzed together. The picture became more interesting when the researchers separated participants according to whether they also had another gluten-related condition. The reduction in thyroid antibodies appeared stronger among those who had both Hashimoto’s thyroiditis and evidence of a gluten-related disorder. This suggests that any benefit from gluten avoidance may not be equally strong in everyone with Hashimoto’s thyroiditis. Some Thyroid Hormone Measurements Improved The researchers also examined several measures of thyroid function. Thyroid-stimulating hormone decreased significantly after the gluten-free dietary period. At the same time, free thyroxine increased significantly. These changes were interpreted as potentially favorable because they may indicate improved thyroid hormone balance. Free triiodothyronine, another thyroid hormone measurement, did not change significantly when all participants were analyzed together. Subgroup analyses suggested that the results for free triiodothyronine differed depending on whether participants had another gluten-related condition and whether they were taking thyroid replacement medication. Why Might Removing Gluten Affect the Thyroid? The study discusses several possible explanations, although none has been proven. One possibility involves the intestinal barrier. Autoimmune thyroid disease, celiac disease, and other gluten-related conditions have all been associated with changes in intestinal permeability. The researchers suggest that reducing gluten exposure could potentially reduce intestinal inflammation in some susceptible individuals and, in turn, reduce immune stimulation elsewhere in the body. Changes in intestinal bacteria may also play a role. The gut microbiome is increasingly being studied for its possible relationship with immune regulation and autoimmune disease. Another possible explanation involves nutrient absorption. Nutrients including iodine, selenium, zinc, and vitamin D are important for normal thyroid function. If intestinal health improves, absorption of some of these nutrients may improve as well. Better intestinal absorption could also affect people taking levothyroxine, the medication commonly prescribed for hypothyroidism. If the medication is absorbed more efficiently, thyroid laboratory values could potentially change even without increasing the dose. The Findings Do Not Mean Everyone With Hashimoto’s Should Avoid Gluten The researchers were careful not to recommend a gluten-free diet for every person with Hashimoto’s thyroiditis. Only four studies were available, and the total number of participants was just 87. All participants were women, and most were relatively young adults. This makes it difficult to know whether the findings would apply to men, older adults, or the broader population with autoimmune thyroid disease. There were also important differences between the studies. Some included people with other gluten-related conditions, while others did not. Some participants were taking stable doses of thyroid medication, while others were not. In addition, one group included people who had positive celiac-related antibodies without undergoing small intestinal biopsy. The researchers acknowledged that it is possible that some of these individuals could have had unrecognized celiac disease. A Gluten-Free Diet Can Have Downsides When It Is Not Medically Necessary The authors also pointed out that a gluten-free diet is not automatically healthier for people without celiac disease or another clear reason to avoid gluten. Some processed gluten-free foods contain more fat, salt, and rapidly absorbed carbohydrates while providing less fiber, protein, and certain nutrients than comparable foods containing whole grains. For this reason, adopting a gluten-free diet unnecessarily could create nutritional problems if the diet is not carefully planned. This is especially important when someone eliminates gluten without first being tested for celiac disease. Starting a gluten-free diet before celiac testing can make future blood tests and intestinal biopsies less reliable. What This Study Means for People With Celiac Disease This study is particularly interesting for people with celiac disease because autoimmune thyroid disease is one of the conditions that commonly occurs alongside celiac disease. For someone who has both celiac disease and Hashimoto’s thyroiditis, a strict gluten-free diet is already required to treat celiac disease. The findings raise the possibility that controlling gluten exposure may also have favorable effects on thyroid-related immune activity or thyroid function in some patients. The study also reinforces the close relationship between celiac disease and autoimmune thyroid disorders. People diagnosed with one autoimmune condition may benefit from discussing symptoms or laboratory findings associated with the other condition with their healthcare provider. At the same time, the findings should not be interpreted as proof that gluten causes Hashimoto’s thyroiditis or that everyone with thyroid disease should immediately begin a gluten-free diet. The strongest suggestion of benefit appeared among people who had both Hashimoto’s thyroiditis and another gluten-related condition. That distinction may be important. For the celiac community, the study adds to growing evidence that the effects of gluten-related disease can extend well beyond the intestine. It also highlights why identifying celiac disease or another gluten-related condition in people with autoimmune thyroid disease may be clinically meaningful. Larger and better-controlled studies are still needed to determine exactly who may benefit and how much thyroid function can change after gluten is removed from the diet. Read more at: pmc.ncbi.nlm.nih.gov

Celiac.com 09/29/2026 - When someone you love is diagnosed with celiac disease, the focus often turns immediately to food. Families learn how to read labels, avoid gluten, prevent cross-contact, choose safe restaurants, and prepare meals differently. Those changes are essential, but they are only part of the adjustment. Celiac disease can also affect a person's emotional well-being. Eating becomes more complicated, social situations may feel stressful, and accidental gluten exposure can create fear, frustration, embarrassment, or a sense of losing control. Some people adjust quickly, while others struggle with anxiety, sadness, anger, isolation, or constant worry about food. Support from family members, spouses, partners, and close friends can make a significant difference. The goal is not to take over the person's life or treat them as fragile. It is to help create an environment in which they feel safe, understood, and able to participate fully in everyday life. Understand That Celiac Disease Is More Than a Diet One of the most important ways to support someone with celiac disease is to understand that the gluten-free diet is a medical treatment, not a preference. A person with celiac disease cannot safely decide to "cheat" for a special occasion or simply remove the bread from a sandwich. Even small amounts of gluten can trigger the autoimmune response associated with the disease. When family members understand this, many common sources of tension disappear. The person with celiac disease does not have to repeatedly defend why they are asking about ingredients, declining food, bringing their own meal, or worrying about shared cooking equipment. Taking the condition seriously communicates something important: "I believe you, and your health matters to me." Do Not Minimize Their Concerns About Cross-Contact Cross-contact can be one of the most stressful parts of living with celiac disease. A meal may contain no obvious gluten ingredients but still become unsafe through a shared toaster, cutting board, fryer, pasta water, serving utensil, butter dish, condiment container, or preparation surface. To someone without celiac disease, these precautions can initially seem excessive. Comments such as "it's only a crumb," "you'll probably be fine," or "you're worrying too much" can make the person feel isolated and misunderstood. A better approach is to learn the household's safety procedures and follow them consistently. When everyone understands the rules, the person with celiac disease does not have to remain constantly on guard. Help Make Home a Safe Place Home should ideally be the place where someone with celiac disease can relax rather than constantly evaluate risk. Families handle this in different ways. Some maintain a completely gluten-free household. Others keep both gluten-containing and gluten-free foods but use separate preparation areas, appliances, utensils, and storage. There is no single household arrangement that works for everyone, but consistency matters. If gluten is kept in the home, family members can help by preventing crumbs from spreading, keeping shared condiments safe, cleaning surfaces, washing hands after handling gluten-containing foods, and respecting designated gluten-free equipment. For a child with celiac disease, having parents and siblings participate in these precautions can reduce the feeling that the child alone is responsible for protecting themselves. Avoid Making Them Feel Like a Burden People with celiac disease may already feel uncomfortable when their needs affect restaurant choices, family gatherings, vacations, holidays, or social plans. Statements such as "we can't go anywhere because of your diet" or "this would be easier if you could just eat normally" can have a lasting emotional impact, even when said casually. Instead, frame gluten-free planning as something the family does together. If a restaurant cannot safely accommodate celiac disease, choosing another restaurant is not an unreasonable sacrifice. It is simply part of planning around a medical condition. The same principle applies to parties, vacations, and family meals. Inclusion matters. Listen Before Trying to Fix Everything Sometimes the most useful support is simply listening. A person with celiac disease may be frustrated after being unable to eat at an event, embarrassed about asking repeated questions at a restaurant, angry after accidental gluten exposure, or tired of thinking about food every day. They may not always want advice. Instead of immediately offering solutions, ask what would be most helpful. Sometimes they may want assistance solving a problem. Other times they may simply want someone to understand why the situation was upsetting. Taking those feelings seriously can be more valuable than trying to convince them that the situation is not a big deal. Support Children Without Creating Excessive Fear Parents of children with celiac disease face a difficult balance. Children need to understand that gluten can make them sick, but food should not become something they fear constantly. Young children can gradually learn simple rules such as asking before eating unfamiliar food and not sharing snacks with classmates. As children get older, they can learn to read labels, ask restaurant questions, recognize cross-contact risks, and explain their condition to teachers, friends, coaches, and other adults. The goal should be confidence rather than fear. Parents can help by treating celiac management as a normal part of family life while still taking safety seriously. Children should know that mistakes can happen and that accidental exposure does not mean they have failed. Help Them Feel Included in Social Situations Food plays a major role in birthdays, holidays, weddings, school events, dates, vacations, sporting events, and family gatherings. That can make celiac disease feel socially isolating. Supportive family members can help by making sure safe food is available rather than expecting the person with celiac disease to simply watch everyone else eat. For children, this might mean sending a gluten-free cupcake to a birthday party or speaking with a teacher before a classroom celebration. For an adult partner, it may mean researching restaurants before date night, calling ahead when necessary, or choosing activities that do not revolve entirely around food. Small acts of inclusion can reduce the feeling of always being the difficult or different person in the group. Be Careful With Jokes About Gluten Gluten-free diets have become the subject of jokes and stereotypes, partly because some people choose to avoid gluten without a medical diagnosis. For someone with celiac disease, however, jokes about being "high maintenance," "dramatic," or "afraid of bread" can be painful. They can also discourage people from speaking up when something appears unsafe. Humor within a family can be healthy, but it should not undermine the seriousness of the person's medical needs. Understand That Anxiety Around Food Can Be Rational Someone who repeatedly becomes ill after accidental gluten exposure may naturally become cautious about unfamiliar food. That does not automatically mean the person has an anxiety disorder. Restaurants make mistakes. Labels change. Well-meaning relatives misunderstand cross-contact. Travel creates uncertainty. Asking detailed questions can therefore be a reasonable response to real risk. At the same time, anxiety can sometimes grow to the point that it begins interfering with everyday life. Someone may become afraid to eat outside the home, avoid social events completely, dramatically restrict foods beyond what celiac disease requires, or spend excessive amounts of time worrying about contamination. If that happens, professional support may be helpful. Encourage Professional Help When Emotional Stress Becomes Overwhelming Celiac disease does not mean that someone will develop depression, anxiety, or an eating disorder, but chronic medical conditions can create emotional strain. Signs that additional support may be useful include persistent sadness, severe anxiety, social withdrawal, major changes in eating behavior, obsessive fear of contamination, declining school or work performance, sleep problems, or loss of interest in normal activities. A mental health professional who understands chronic illness or food-related medical restrictions may be particularly helpful. A knowledgeable dietitian can also reduce anxiety by helping the person understand what precautions are truly necessary and which restrictions are not. Do Not Police Every Bite Support can become counterproductive if it turns into constant supervision. Adults with celiac disease generally need to remain in control of their own food decisions. Partners and family members can help without interrogating every choice or constantly reminding them what they can and cannot eat. Children need increasing independence as they grow as well. Teaching skills is usually more valuable than simply enforcing rules. A teenager who knows how to evaluate a restaurant, read a label, and explain celiac disease is better prepared for adulthood than one whose parents have always made every decision for them. Learn Alongside Them One of the strongest forms of support is becoming knowledgeable yourself. Learn which grains contain gluten, how food labels work, what cross-contact means, and why the gluten-free diet must be strict. If your spouse or child is always the only person researching restaurants, checking labels, packing emergency snacks, and explaining celiac disease to others, the mental workload can become exhausting. Sharing some of that responsibility can reduce stress considerably. Remember That Life Should Still Be Enjoyable Celiac disease changes how someone eats, but it should not define their entire identity. There are still vacations to take, restaurants to enjoy, birthdays to celebrate, relationships to build, and new foods to discover. Families can help by focusing not only on restrictions but also on what remains possible. Trying new gluten-free recipes together, finding favorite safe restaurants, planning successful trips, and creating new traditions can transform the gluten-free diet from something associated only with loss into something manageable and familiar. Why Emotional Support Matters for People With Celiac Disease The medical treatment for celiac disease may sound simple: eliminate gluten. Living with that treatment every day can be much more complicated. People with celiac disease may need to think about food safety at restaurants, family gatherings, work events, schools, vacations, and even in their own kitchens. That constant vigilance can create a mental burden that is easy for others to underestimate. A supportive child, parent, husband, wife, girlfriend, boyfriend, friend, or family member cannot remove every challenge associated with celiac disease, but they can make those challenges much easier to manage. Believe the person's concerns, learn the basics of the disease, help prevent cross-contact, include them in social activities, listen when they are frustrated, and encourage independence rather than fear. Perhaps most importantly, make sure the person knows that keeping them safe is not an inconvenience. When the people around them treat gluten-free living as a normal part of life rather than a burden, someone with celiac disease can spend less emotional energy defending their needs and more time simply living their life.

About 7 year ago I started to have bouts of spaciness when I had a meal high in gluten. A year later my eyes started to move up and down involuntarily. I was later diagnosed with idiopathic downbeat nystagmus. I was tested for celiacs but results were negative. Over the next few years my white blood cell dropped significantly and i was having a lot of lower abdominal pain. By chance I went on a carb free diet and all my conditions disappeared except for my eye condition. Since then I have stopped eating gluten completely and react violently when i accidently have it including a major head ache the ladys a couple days, diahrrea, and inflamed sinuses. But now for the ladt 6 months I am constantly dizzy and my sinuses seem always inflammed even though i am careful to stay away from gluten. Has anyone experienced something similar and found something that helps overcome the dizziness?

need more celiac ingredient friendly aware campaigns

Celiac.com 09/28/2026 - Brain fog is one of the less visible symptoms frequently described by people with celiac disease. Patients may report difficulty concentrating, slowed thinking, trouble finding words, forgetfulness, mental fatigue, or simply feeling mentally cloudy. A new study involving adults with celiac disease has taken an important step toward measuring these experiences more consistently. Researchers in Turkey adapted and tested a questionnaire specifically designed to assess brain fog in people with celiac disease. Although the primary goal was to determine whether the questionnaire worked reliably in Turkish-speaking patients, the study also provided useful information about how people with celiac disease experience brain fog and which factors appear to be associated with more severe symptoms. What Is Brain Fog? Brain fog is not a formal medical diagnosis. Instead, it is a term patients commonly use to describe a collection of cognitive and emotional symptoms. These experiences can include difficulty thinking clearly, problems concentrating, trouble finding the right words, slower mental processing, forgetfulness, confusion, mental fatigue, feelings of detachment, and a general sense of being mentally impaired. Importantly, brain fog does not necessarily mean that a person will perform poorly on standard tests of memory or thinking ability. The study emphasizes that brain fog is primarily a subjective experience. Someone may feel significantly impaired in everyday life even when conventional cognitive testing does not reveal a major deficit. Fatigue, anxiety, emotional distress, and other symptoms may also influence how brain fog is experienced. Why Researchers Wanted a Better Way to Measure Brain Fog Brain fog has been reported in a variety of chronic health conditions, but researchers have struggled to define and measure it consistently. This is particularly relevant in celiac disease because many existing cognitive tests were designed to detect significant neurological impairment rather than the more subtle difficulties patients often describe after gluten exposure. The questionnaire evaluated in this study was originally created from experiences reported by people with celiac disease. It contains 12 questions and divides brain fog into two broad areas. The first area measures cognitive difficulties, including problems with thinking, concentration, word finding, and mental speed. The second focuses on physical and emotional experiences associated with brain fog, including mental fatigue, confusion, uneasiness, detachment, and related feelings. Participants rate how strongly they experience each symptom, allowing researchers and potentially clinicians to follow changes in brain fog severity over time. The Study Included 201 Adults With Celiac Disease The researchers recruited 201 adults with celiac disease through a celiac association in Turkey. Every participant had a diagnosis confirmed through gastroscopy and biopsy of the small intestine. Participants completed the study online between July and November 2024. Researchers collected information about age, sex, education, marital status, time since celiac disease diagnosis, chronic fatigue, adherence to a gluten-free diet, frequency of brain fog, and whether participants believed gluten exposure triggered their symptoms. They also asked whether brain fog appeared at the same time as gastrointestinal symptoms and whether the two improved together. The Questionnaire Appeared to Measure Brain Fog Consistently The researchers first translated the questionnaire from English into Turkish and then independently translated it back into English to make sure the meaning of the questions had been preserved. A group of seven experts evaluated the questions for clarity, cultural appropriateness, and relevance to brain fog. A small group of people with celiac disease then tested the questionnaire before the main study began. Some participants initially had difficulty understanding concepts such as mental slowing, emotional detachment, and certain other abstract experiences. The researchers therefore added short explanations to make those questions easier to understand without changing their underlying meaning. Statistical testing ultimately supported the original two-part structure of the questionnaire. The results also showed very strong consistency between the individual questions. When a subgroup of 47 participants completed the questionnaire again 15 days later, their scores were extremely similar, suggesting that the scale produced stable results over a short period of time. Brain Fog Was Linked With Chronic Fatigue One of the clearest patterns involved chronic fatigue. Participants who reported chronic fatigue had significantly higher brain fog scores, including both cognitive symptoms and the physical and emotional aspects of the experience. This connection is important because fatigue itself is common among people with celiac disease and may arise for many reasons. Nutrient deficiencies, inflammation, poor sleep, continuing intestinal problems, and other factors can potentially contribute. The researchers caution that brain fog and fatigue may overlap substantially. In other words, it may sometimes be difficult to determine where fatigue ends and cognitive cloudiness begins. More Frequent Brain Fog Was Associated With Higher Scores Not surprisingly, people who reported experiencing brain fog more frequently also tended to have higher scores on the questionnaire. This finding helps support the idea that the scale is actually capturing the symptoms patients associate with brain fog rather than measuring something unrelated. The results also suggested that brain fog severity varied by age, although the relationship was not entirely straightforward and the study was not designed to determine why these differences existed. Gluten Exposure Was Associated With More Severe Brain Fog One of the most interesting findings for people with celiac disease was the relationship between gluten exposure and brain fog. Participants who reported that their brain fog was triggered by intentional or accidental gluten consumption had significantly different and generally higher brain fog scores. The researchers also found a relationship between brain fog and gastrointestinal symptoms. In some participants, improvements in brain fog occurred alongside improvements in digestive symptoms. These findings support the possibility that gluten exposure may contribute to brain fog in some people with celiac disease. However, the study cannot prove that gluten directly caused the cognitive symptoms. The research was observational and relied heavily on participants reporting their own experiences. The Cause of Celiac-Related Brain Fog Remains Unclear The study discusses several possible explanations for cognitive symptoms in celiac disease, but researchers still do not know exactly what causes brain fog. One possibility involves immune activity and inflammation affecting communication between the digestive system and the brain. Another possibility involves nutritional deficiencies. Untreated celiac disease can interfere with absorption of nutrients such as iron, vitamin B12, folate, and zinc. Deficiencies in these nutrients can independently contribute to fatigue and cognitive difficulties. Changes involving intestinal bacteria, the intestinal barrier, and immune activity have also been proposed as possible contributors. The researchers emphasize that current evidence does not allow scientists to determine whether celiac-related brain fog results primarily from immune activity, nutritional problems, inflammation, or a combination of these factors. Following a Gluten-Free Diet Was Not Directly Linked to Scores in This Study An interesting finding was that reported adherence to a gluten-free diet was not significantly associated with brain fog scores. This should not be interpreted to mean that a gluten-free diet does not matter. The gluten-free diet remains the treatment for celiac disease. Instead, the result may reflect limitations in how dietary adherence was measured. People may also experience occasional accidental gluten exposure despite generally following the diet carefully. The study was designed primarily to validate a questionnaire, not to determine whether a gluten-free diet prevents or treats brain fog. Important Limitations The researchers acknowledge several limitations. Participants came from a single celiac association and completed the study online, so they may not represent everyone with celiac disease. People who participate in celiac organizations may also be more engaged with their health or more likely to experience symptoms than the broader celiac population. The questionnaire was based on patients' own descriptions of their symptoms rather than objective cognitive testing. The study also did not simultaneously measure depression, anxiety, fatigue, quality of life, or other conditions that could influence how people experience brain fog. Researchers found substantial overlap between the cognitive and emotional portions of the questionnaire, raising questions about whether these aspects of brain fog are truly separate experiences. For that reason, the questionnaire should not be considered a diagnostic test for a distinct neurological disorder. Why This Study Matters for People With Celiac Disease For people with celiac disease, one of the most meaningful aspects of this study is that it treats brain fog as a legitimate patient-reported experience worthy of systematic measurement. People with celiac disease have long described feeling mentally cloudy, fatigued, forgetful, or unable to concentrate, particularly around gluten exposure. These symptoms can be difficult to explain because they may not appear on conventional medical tests. A reliable questionnaire gives researchers a better way to study these experiences and may eventually help doctors monitor whether symptoms change following accidental gluten exposure, dietary treatment, or correction of nutritional deficiencies. The study does not establish brain fog as a separate neurological disease, nor does it prove exactly why it occurs. Instead, it provides a practical way of measuring a symptom complex that many people with celiac disease already recognize from their own lives. Perhaps most importantly, the findings reinforce that celiac disease can affect much more than the digestive system. Cognitive difficulties, fatigue, and emotional symptoms may be part of the broader experience of the disease, and better tools for measuring those problems could eventually lead to better research, recognition, and care. Read more at: nature.com Watch the video version of New Study Takes a Closer Look at Brain Fog in Adults With Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "New Study Takes a Closer Look at Brain Fog in Adults With Celiac Disease - Celiac.com", "description": "A new study explores brain fog in adults with celiac disease and finds strong links with chronic fatigue, symptom frequency, and reported gluten exposure.", "thumbnailUrl": "https://img.youtube.com/vi/LTDk9QoN8Tk/hqdefault.jpg", "uploadDate": "2026-09-28T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/LTDk9QoN8Tk" } Watch the super short video version of New Study Takes a Closer Look at Brain Fog in Adults With Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "New Study Takes a Closer Look at Brain Fog in Adults With Celiac Disease - Celiac.com", "description": "A new study explores brain fog in adults with celiac disease and finds strong links with chronic fatigue, symptom frequency, and reported gluten exposure.", "thumbnailUrl": "https://img.youtube.com/vi/IDV7V_N6Obs/hqdefault.jpg", "uploadDate": "2026-09-28T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/IDV7V_N6Obs" }

United Sugar Producers and Refiners has recalled certain light brown sugar and powdered sugar products because they may contain wheat kernels. The recall includes products sold under the United, Good & Gather, and Crystal Sugar brands. The recall is especially important for people with celiac disease and wheat allergies because plain sugar would not normally be expected to contain wheat or gluten. Why the Sugar Was Recalled According to the U.S. Food and Drug Administration, the affected products are being recalled because of potential wheat kernel contamination. Wheat contains gluten and is one of the major food allergens that must be declared when intentionally used as an ingredient. Because wheat is not an expected ingredient in plain brown or powdered sugar, consumers with celiac disease may have no reason to suspect that the affected products could contain gluten. The company initiated the recall on August 19, 2026. The FDA subsequently classified the action as a Class II recall on September 21, 2026. A Class II recall generally means that exposure may cause temporary or medically reversible health consequences, while the probability of serious adverse health consequences is considered remote. Which Sugar Products Are Included? The recall includes the following products: * United Light Brown Sugar, 50-pound bags, Item Number 810051 * Good & Gather Light Brown Sugar, 2-pound bags, Item Number 817773, UPC 0 85239-08454 0 * United 6X Powdered Sugar, 50-pound bags, Item Number 810087, UPC 7 85921-07090 4 * Crystal Sugar Powdered Sugar, 25-pound bags, Item Number 810097, UPC 0 70090-08090 9 * Good & Gather Powdered Sugar, 2-pound bags, Item Number 817774, UPC 0 85239-08455 7 Affected Batch Numbers Affected products include various batches bearing the following codes: * MHD26223 * MHD26224 * MHD26225 * MHD26226 * MHD26227 * MHD26228 * MHD26229 * MHD26230 for certain Crystal Sugar powdered sugar Because the applicable batch numbers vary somewhat by product, consumers should compare the brand, package size, UPC, and batch information on their package with the FDA recall information. How Much Sugar Is Affected? The recall covers approximately 16,943 hundredweight of sugar. Since one hundredweight equals 100 pounds, that represents roughly 1.69 million pounds of recalled product. The recall includes both consumer-sized 2-pound packages and large 25- and 50-pound bags that may have been distributed to foodservice operations, bakeries, restaurants, or other commercial users. Where Was the Recalled Sugar Distributed? The affected products were distributed in the following states: * Iowa * Illinois * Indiana * Kansas * Minnesota * Ohio * Pennsylvania * Texas Good & Gather is a Target store brand, so consumers who purchased brown or powdered sugar from Target should pay particular attention to the affected UPC and batch numbers. Why This Matters for People With Celiac Disease Sugar is naturally gluten-free, so most people with celiac disease would ordinarily consider plain brown sugar and powdered sugar to be low-risk foods. This recall illustrates, however, that even naturally gluten-free foods can occasionally become contaminated during manufacturing, processing, storage, or packaging. If wheat kernels are present in a bag of sugar, gluten could potentially be introduced into foods prepared with that sugar. This is especially important because sugar is commonly used in baked goods, frostings, desserts, beverages, and other foods that may be eaten by multiple people. Commercial-sized recalled bags are also noteworthy because affected sugar could potentially have been used as an ingredient in products prepared by bakeries, restaurants, or other food businesses. What Consumers Should Do Anyone with celiac disease, a wheat allergy, or another medical reason to avoid wheat should check any affected United, Good & Gather, or Crystal Sugar products before using them. If the brand, package size, UPC, and batch number match the recall information, the product should not be consumed. Consumers should follow the retailer's or manufacturer's instructions regarding returning or disposing of the recalled product. The recall does not mean that all brown sugar or powdered sugar is unsafe, nor does it affect every product sold under these brands. The concern is limited to the specific products and batches identified in the recall. The Bottom Line Nearly 1.7 million pounds of light brown and powdered sugar have been recalled because of possible wheat kernel contamination. The affected products include certain United, Good & Gather, and Crystal Sugar products distributed in eight states. For people with celiac disease, the recall is a reminder that naturally gluten-free foods can occasionally be exposed to gluten through unexpected contamination. Consumers who have any of the affected sugar products should carefully check the package information and avoid using recalled batches. Source: accessdata.fda.gov

My partner accidentally made me a cooked breakfast with gluten sausages. I have been taking buscopan and dealing with the pain with hotwater bottles. I’m on day and I feel so angry at my family. I am shouting at them like I’m a monster. This is not me usually! I feel like they want me to do all the things I usually can. I’m just drifting in and out of sleep suffering from light sensitivity and vomiting. I was doing my monthly food shop and my hands wouldn’t work properly I could see the cashier being annoyed with how slow I was packing. I also dropped my dogs lead by mistake and my neighbours dog bit her head off 10 years olds she was. In front of my children. i feel we should be given some sort neck badge that states we have disability so people are more patient with us. I trip myself up just walking in a straight line and my bowels omg! I actually struggled to type this I used chat gpt just so it made sense. I love my partner and kids but I hate my life right now I hate how gluten has affected my hands, my energy and the brain fog! I get glutened by mistake maybe twice a year and it just messes my life up! Why does it take so long for my body to regenerate. I meet people who have hardly any affects. I feel depressed and useless.

Researchers agree that most people with celiac disease can safely tolerate up to 20 ppm of gluten a day. https://www.beyondceliac.org/celiac-disease/myths/ An absolute daily threshold of 10 to 20 milligrams (mg) of gluten—the safety standard that informed the FDA's 20 ppm limit—is equivalent to roughly 1/64 to 1/32 of a teaspoon of flour, or a crumb the size of a single grain of salt. Regular wheat flour is roughly 10–13% gluten protein, so: 1 teaspoon wheat flour ≈ 2.5–3 g flour That contains roughly 250–390 mg gluten Therefore, 20 mg gluten is roughly 1/13 to 1/20 teaspoon of wheat flour Now for Corn: This is from Chipotle website: GLUTEN INTOLERANCE & CELIAC DISEASE If you avoid gluten, don't eat our flour tortillas. If you are highly sensitive to gluten and would like us to change our gloves, just let us know at the start of your order. You should be aware items containing corn, including corn tortillas (chips and crispy corn tortillas) and corn salsa, may have trace amounts of gluten from potentially co-mingling with gluten-containing grains in the field. https://www.chipotle.com/allergens Is this true for all corn? I ate this morning the following and it had corn in it. But on the back of the can it said "Gluten Free." Is this safe to eat? Progresso Pitmaster Steakhouse-Style Steak & Bean Soup, Gluten Free 18.5 oz

Celiac.com 09/26/2026 - Frida Kahlo’s paintings made physical pain visible. Broken bones, surgical wounds, medical braces, pregnancy loss, and a body divided or pierced appear throughout her work. Because she documented illness so intensely, modern readers sometimes wonder whether an undiagnosed condition might have contributed to her lifelong health problems. Celiac disease is one possibility that may come to mind. It can cause nutritional deficiencies, bone weakness, nerve problems, fatigue, reproductive difficulties, and symptoms outside the digestive system. Some of these problems appear to overlap with Kahlo’s history. However, resemblance is not diagnosis. Kahlo had several well-established reasons for chronic pain and disability, including childhood polio, catastrophic injuries from a traffic accident, repeated operations, infections, and the eventual amputation of part of her right leg. There is no reliable evidence that she had celiac disease or another specific autoimmune disorder. Her story is therefore most useful not as a historical diagnosis, but as an example of why medical speculation must distinguish between symptoms that overlap and evidence that supports a disease. A Childhood Already Marked by Illness Kahlo contracted polio when she was approximately six years old. The illness affected her right leg, which remained thinner and weaker than the left. She developed a limp and later used long skirts and other clothing choices partly to conceal differences in her legs. Polio provides a known explanation for much of the weakness and asymmetry that began during her childhood. Some later writers have suggested that she may also have had a spinal condition from birth, but retrospective claims of this kind remain uncertain. Childhood illness may also have influenced Kahlo emotionally. She experienced periods of isolation and was treated differently by other children. Her father encouraged physical activities such as swimming and cycling, which may have helped strengthen her body while also encouraging an unusually independent personality. Nothing in this early history specifically indicates celiac disease. A thin or weakened limb caused by polio is very different from the generalized poor growth or nutritional deficiencies that untreated celiac disease can sometimes produce. The Accident That Changed Everything At age 18, Kahlo was seriously injured when the bus in which she was traveling collided with a streetcar. An iron handrail passed through her pelvic region, and she suffered extensive injuries involving her spine, pelvis, leg, foot, shoulder, and other parts of her body. The accident created an obvious and powerful explanation for the chronic pain that followed. Kahlo spent long periods confined to bed, wore plaster and metal braces, and underwent numerous medical procedures over the remainder of her life. Her physical condition was not the result of one cleanly defined injury that healed and disappeared. Damage to the spine, pelvis, nerves, and lower limbs can create long-lasting pain, weakness, altered movement, and secondary problems. Repeated operations may then introduce scar tissue, instability, infection, and additional pain. Modern specialists have proposed several possible explanations for particular parts of her pain, including nerve damage associated with her traumatic injuries. These theories may help clarify her medical history, but they also demonstrate how difficult it is to reconstruct a diagnosis decades after a person’s death. Why Celiac Disease Might Enter the Conversation Celiac disease is an autoimmune condition in which eating gluten triggers an immune response that damages the small intestine. Although digestive symptoms are common, the condition can also affect the bones, nervous system, blood, skin, and reproductive health. Untreated celiac disease may contribute to iron deficiency, anemia, fatigue, unintended weight loss, poor absorption of vitamins and minerals, weakened bones, headaches, numbness, fertility problems, and pregnancy complications. Some people have few obvious intestinal symptoms. Kahlo experienced chronic illness, reproductive loss, severe pain, periods of poor appetite, weight changes, and declining physical health. Viewed without context, that list could appear compatible with celiac disease. The problem is that these symptoms are highly nonspecific. They occur in many illnesses and can also result from traumatic injury, surgery, medication, infection, emotional distress, or inadequate food intake. Symptom overlap can justify asking a medical question in a living patient. It cannot establish a diagnosis in a historical figure. Her Chronic Pain Has Stronger Known Explanations Chronic pain is sometimes associated with autoimmune and inflammatory diseases, but Kahlo’s pain did not appear without explanation. She had survived a devastating accident and sustained extensive musculoskeletal and pelvic injuries. She underwent repeated spinal treatments and surgeries, some of which failed to improve her condition. She wore restrictive medical corsets and experienced increasing difficulty standing and walking. Later in life, severe problems affecting her right foot and leg contributed to the amputation of her lower leg. These facts make it unnecessary to search for celiac disease as the primary explanation for her pain. An additional illness could theoretically have existed, but there is no direct evidence that it did. This distinction is important. Celiac disease can contribute to bone pain, nerve symptoms, or weakness, but it would not explain the traumatic fractures, pelvic penetration, damaged foot, or structural spinal problems documented after Kahlo’s accident. Do Her Reproductive Problems Point Toward Celiac Disease? Kahlo’s reproductive history is often raised when discussing possible hidden illnesses. She experienced pregnancy losses and did not have children, and reproductive themes appeared repeatedly in her paintings. Undiagnosed celiac disease has been associated with fertility difficulties and certain adverse pregnancy outcomes. That makes the overlap medically interesting, but Kahlo also had a major pelvic injury that reportedly affected her abdomen and reproductive organs. Her reproductive history was complicated further by questions about whether and when she wanted to continue particular pregnancies, her overall physical condition, and the risks that pregnancy presented to her injured body. It would therefore be misleading to treat infertility or pregnancy loss as evidence that she had celiac disease. These outcomes can have many causes, and Kahlo had a particularly compelling history of pelvic trauma. Could Nutritional Problems Have Played a Role? Kahlo experienced periods of serious illness during which eating may have been difficult. Her painting “Without Hope” famously portrays forced feeding, nausea, and overwhelming food. Such imagery reflects a troubled relationship between illness, nourishment, and bodily control. Poor appetite, prolonged hospitalization, infection, depression, pain, and medication can all contribute to inadequate nutrition. Repeated surgery also increases nutritional demands, while limited mobility may contribute to loss of muscle and physical resilience. Celiac disease can cause malabsorption even when a person appears to eat enough. Yet there is no known record of the type of persistent diarrhea, laboratory abnormalities, intestinal biopsy findings, or response to a gluten-free diet that would support that explanation in Kahlo’s case. Nutrition may well have influenced her ability to recover, but that is different from concluding that an autoimmune intestinal disease caused her nutritional difficulties. Why Retrospective Diagnosis Is So Uncertain Diagnosing someone who died many decades ago is inherently limited. Modern doctors normally rely on a combination of medical history, physical examination, blood tests, imaging, pathology, and response to treatment. For celiac disease, diagnosis commonly involves antibody testing and, in many cases, examination of tissue taken from the small intestine while the patient is still consuming gluten. None of this information is available for Kahlo. Historical medical records may also be incomplete, contradictory, or based on diagnostic standards that have since changed. Personal letters and artwork can reveal how illness felt, but they cannot replace laboratory testing. Even detailed descriptions of symptoms may not solve the problem. Fatigue, pain, weight change, infertility, depression, anemia, and weakness occur in numerous conditions. Selecting one modern diagnosis from that broad collection risks finding what the investigator already hoped to find. Was an Autoimmune Condition Possible? It is possible in the broadest sense. Autoimmune diseases existed in Kahlo’s lifetime, and many were poorly recognized. A person can also have more than one medical condition at once. However, possibility should not be confused with probability. There is no persuasive evidence that Kahlo had celiac disease, and her major health problems already have well-documented causes. Other conditions have also been proposed retrospectively to explain portions of her history, including congenital spinal abnormalities, chronic pain syndromes, nerve injury, and complications related to polio. None can be confirmed with complete confidence. The most medically responsible conclusion is that Kahlo suffered from a complex combination of childhood disease, severe trauma, repeated surgery, chronic pain, disability, and psychological strain. An additional autoimmune condition cannot be ruled out, but it cannot be established either. How Kahlo Turned Illness Into Art Kahlo’s importance does not depend on discovering a hidden diagnosis. Her achievement was the way she transformed private suffering into images that communicate across cultures and generations. She painted braces, scars, blood, damaged anatomy, miscarriage, medical treatment, and emotional isolation without making the body neat or comfortable for the viewer. Her art rejected the idea that disability should remain hidden. In “The Broken Column,” her body is opened to reveal a shattered architectural support where her spine should be. Nails cover her skin, while a medical brace holds her upright. The image does not provide a clinical diagnosis, but it powerfully conveys the experience of being trapped in a painful and medically managed body. Her work also shows that chronic illness is more than a collection of symptoms. It can shape identity, relationships, sexuality, ambition, independence, and the way a person understands the future. What This Means for People With Celiac Disease Kahlo’s history should not be used to claim that she had celiac disease. Her known injuries offer much clearer explanations for most of her symptoms, and no celiac-specific testing or documentation exists. Still, the discussion highlights an important reality for people living with undiagnosed celiac disease. The condition can present through problems that do not immediately appear connected to the digestive system. Anemia, fatigue, bone loss, fertility problems, nerve symptoms, headaches, and unexplained nutritional deficiencies may all justify testing in an appropriate living patient. The lesson is not that every person with chronic pain or pregnancy loss has celiac disease. It is that unexplained combinations of symptoms deserve careful evaluation, especially when there is a family history of celiac disease, another autoimmune condition, persistent digestive trouble, or recurring nutrient deficiencies. Testing should ideally occur before beginning a gluten-free diet. Removing gluten first can reduce antibody levels and allow the intestine to begin healing, potentially making an accurate diagnosis more difficult. What This Means for People With Gluten Sensitivity People who experience symptoms after eating gluten may recognize parts of themselves in stories about chronic illness and delayed diagnosis. However, symptom recognition alone cannot distinguish celiac disease from non-celiac gluten sensitivity, wheat allergy, irritable bowel syndrome, or unrelated medical problems. Anyone considering a gluten-free diet because of persistent symptoms should seek appropriate medical testing first. Celiac disease requires lifelong attention to small amounts of gluten and carries different medical implications than non-celiac gluten sensitivity. A formal evaluation can also identify other causes of pain, fatigue, anemia, weight change, or reproductive difficulty that might otherwise be missed. The Limits of Medical Guesswork Frida Kahlo’s health history invites questions because her suffering was extensive, complicated, and central to her art. Yet it also demonstrates the danger of forcing a modern diagnosis onto a historical life. Some of her symptoms overlap with celiac disease, but overlap is all they establish. Polio, massive traumatic injuries, pelvic damage, repeated surgery, infection, reduced mobility, and chronic pain provide strong documented explanations for much of what she endured. The most honest answer is that Kahlo might have had an additional undiagnosed condition, as could almost any person from an era with fewer diagnostic tools. There is not enough evidence to say that the condition was celiac disease or any other particular autoimmune disorder. Her story remains meaningful to people with chronic illness because it shows the complexity of living in a body that medicine cannot easily repair. It also reminds us that responsible diagnosis requires more than matching a few symptoms. It requires evidence, context, and the willingness to admit when the truth cannot be recovered.

I’m not Celiac I’m gluten intolerant and nightshade intolerant, I’m finding it difficult to find a bread I like that doesn’t contain potato derivatives in it. I’m in the UK I’m also allergic to Banana and Kiwi fruit. I can tolerate avocado. An help would be most appreciated

I've started noticing gellan gum on the ingredient labels of foods I eat fairly regularly, especially almond milk, oat milk, coconut milk, plant-based yogurt, salad dressings, and some jams and desserts. I know it is usually used as a stabilizer or gelling agent. For example, in almond or oat milk it can help keep the ingredients suspended instead of settling at the bottom. For those of you following a strict gluten-free diet, do you pay attention to ingredients like gellan gum, xanthan gum, or guar gum when choosing these products? Have you ever avoided a food because it contained one of these gums, or do you mainly look for the gluten-free label and check for wheat, barley, and rye? I'm curious how others here approach these ingredients in everyday foods.

Celiac.com 09/25/2026 - Traveling with children who have celiac disease can be rewarding, but it usually requires more planning than an ordinary family trip. Meals, snacks, school travel, theme parks, hotel breakfasts, road trips, airports, restaurants, relatives' homes, and even sibling snacks can all create opportunities for accidental gluten exposure. The goal is not to make travel feel stressful or restrictive. Instead, good preparation can reduce uncertainty and give children more freedom to enjoy the trip. Parents who think ahead about food, cross-contact, emergencies, and backup options are usually in a much better position when plans change. Start Planning Food Before You Leave Home For families managing celiac disease, food planning should begin at the same time as transportation and lodging. Before a trip, identify where your child is likely to eat each day. This does not mean every meal needs to be scheduled in advance, but it helps to know whether there are reliable grocery stores, restaurants, hotel kitchens, or other food options near your destination. If possible, choose accommodations with a refrigerator and microwave. A kitchenette can make travel considerably easier because it gives families the option of preparing simple gluten-free meals rather than depending on restaurants for every meal. It can also help to locate nearby supermarkets before arrival. Even families staying at resorts or visiting theme parks may benefit from having basic gluten-free foods available in the room. Pack More Gluten-Free Snacks Than You Think You Need One of the simplest ways to make travel easier is to carry plenty of safe snacks. Transportation delays, closed restaurants, changed itineraries, long lines, and limited food choices can quickly turn into a problem when a child with celiac disease becomes hungry and there is nothing safe available. Useful travel foods may include individually packaged crackers, snack bars, nuts or seeds when age appropriate, dried fruit, applesauce pouches, gluten-free pretzels, popcorn, cereal, shelf-stable protein snacks, and other foods your child already likes and tolerates. For younger or picky eaters, familiar foods are especially valuable. A vacation is often not the best time to expect a child to suddenly become adventurous about unfamiliar gluten-free foods. Parents should also keep an emergency snack supply separate from the food intended for normal use. That reserve can be particularly helpful during flight delays, long drives, missed meals, or unexpected schedule changes. Theme Parks Require Their Own Strategy Theme parks can be exciting for children, but they also present challenges because food is often purchased quickly from busy restaurants, concession stands, and carts. Before visiting, review the park's current food policies and gluten-free options. Some large theme parks have established procedures for food allergies and dietary restrictions, but practices can vary between locations and individual food outlets. When ordering, make it clear that the child has celiac disease and needs food protected from gluten cross-contact. Asking whether food is prepared on shared grills, fryers, cutting boards, or preparation surfaces can help identify potential problems. Do not assume that a food is safe simply because it appears naturally gluten free. French fries, grilled meats, nachos, ice cream, and other seemingly simple foods can become contaminated during preparation or service. Families may also want to carry enough snacks to avoid depending on park food for every meal. Be Careful With Shared Fryers and Restaurant Kitchens Restaurant meals are one of the biggest variables during family travel. A restaurant may offer a gluten-free menu while still using shared fryers, grills, utensils, or preparation areas. Whether a particular restaurant can safely accommodate someone with celiac disease depends on how the food is actually handled. When speaking with restaurant staff, use clear language. Explain that the child has celiac disease and cannot eat food contaminated with wheat, barley, or rye. Ask practical questions about how the meal will be prepared. For example, are gluten-free foods cooked in separate water? Are fries made in a dedicated fryer? Is the pizza prepared on a separate surface? Are gloves changed? Are clean utensils used? A knowledgeable server or manager should be able to explain the restaurant's procedures. If the answers are unclear or inconsistent, choosing another option may be safer. Siblings Can Create Cross-Contact Problems One issue that is easy to overlook is gluten exposure from siblings. In a car, airplane, hotel room, or vacation rental, children may be eating in much closer quarters than they do at home. Crumbs from regular crackers, sandwiches, cookies, or cereal can spread quickly across seats, tables, cup holders, and shared bags. Some families find it easier to keep most travel snacks gluten free for everyone. This can reduce crumbs and simplify food sharing. If siblings do eat gluten-containing foods, consider keeping those foods in separate bags and establishing simple rules about hand washing and shared food. Young children should be reminded not to share bites, utensils, cups, or partially eaten foods. Grandparents and Relatives May Need Clear Instructions Trips involving grandparents or extended family can create another layer of complexity. Relatives may genuinely want to help but may not fully understand celiac disease or cross-contact. Someone may know not to serve regular bread but still use a shared toaster, butter container, cutting board, or wooden spoon. Before the trip, explain the most important rules in straightforward terms. It may help to provide safe foods rather than asking relatives to purchase unfamiliar products. For longer visits, consider setting aside a dedicated area of the kitchen for gluten-free foods and preparation. Parents should also explain that a small amount of gluten matters. Statements such as "just pick off the bread" or "a little won't hurt" are not appropriate for a child with celiac disease. School Trips Need Advance Communication School trips, camps, sports travel, and overnight educational programs can require more coordination because parents may not be present. Contact teachers, trip leaders, coaches, or other responsible adults well before departure. Explain the child's dietary requirements and ask how meals and snacks will be handled. Whenever practical, send clearly labeled gluten-free meals or snacks. Make sure the child knows which foods are theirs and understands not to trade food with classmates. Older children should gradually learn how to speak up for themselves, ask questions, and recognize unsafe situations. However, adults responsible for the trip should still understand the child's medical dietary needs rather than expecting the child to manage everything alone. Airports and Road Trips Need Backup Plans Airports can have a surprising number of food outlets while still offering very few reliable options for someone with celiac disease. Restaurants may close early, flights may be delayed, and gluten-free foods may sell out. Carrying food through the airport can therefore be extremely useful. For road trips, a cooler can dramatically expand the available options. Yogurt, cheese, fruit, vegetables, sandwiches made with gluten-free bread, and other foods can reduce dependence on convenience stores and fast-food restaurants. Rest stops and gas stations may provide packaged gluten-free products, but ingredient labels should still be checked each time. Hotels and Breakfast Buffets Can Be Tricky Hotel breakfast buffets often look convenient but can present significant cross-contact risks. Shared toasters are an obvious concern, but shared serving utensils, waffle makers, butter containers, cereal dispensers, and crowded buffet surfaces can also spread crumbs. Packaged yogurt, fruit, sealed products, hard-boiled eggs, or other items may be easier to evaluate than foods served from communal containers. If the hotel offers made-to-order food, speaking directly with kitchen staff may provide better information about preparation procedures. Bringing your own breakfast foods can also make mornings faster and less stressful. Prepare for Accidental Gluten Exposure Even careful families can encounter accidental gluten exposure while traveling. Parents should know how their child typically reacts and what supportive care their doctor has recommended. Keep any necessary medications and medical information readily available rather than packed in checked luggage. It can also be helpful to know where urgent care centers, pharmacies, or hospitals are located at the destination, particularly when traveling internationally or to remote areas. Celiac disease does not have a medication that can make gluten exposure safe, so prevention remains the most important strategy. Teach Children Age-Appropriate Self-Advocacy Travel can be a good opportunity for children with celiac disease to practice skills they will eventually need independently. Young children can learn not to share food without asking a parent. Older children can learn to read labels, recognize common gluten-containing ingredients, ask whether a fryer is shared, and explain that they have celiac disease. Teenagers can take increasing responsibility for researching restaurants, packing snacks, and speaking with food-service staff. The goal is not to frighten children about food but to help them feel confident managing their condition. Do Not Let Celiac Disease Become the Entire Vacation Food safety is important, but children should not feel that every family trip revolves around what they cannot eat. Whenever possible, focus the trip on experiences rather than food. Beaches, museums, rides, hiking, swimming, sightseeing, sports, and family activities can become the memories children associate with travel. Planning safe meals and snacks in advance can actually help accomplish this because less vacation time is spent searching for food or debating whether something is safe. Why This Matters for Families Managing Celiac Disease Traveling with a child who has celiac disease requires additional preparation, but it does not have to prevent families from taking vacations, visiting relatives, attending school trips, or exploring new places. The biggest risks usually come from situations in which safe food is unavailable, people misunderstand cross-contact, or families are forced to make rushed decisions while a child is hungry. Planning ahead can reduce all three problems. Pack reliable foods, research destinations, communicate clearly with restaurants and caregivers, prepare for emergencies, and help children gradually learn how to advocate for themselves. For children with celiac disease, successful travel is about more than avoiding gluten. It is also about developing confidence that their condition can be managed wherever life takes them. With preparation and realistic backup plans, families can spend less time worrying about the next meal and more time enjoying the trip together.

I'm Not Sure If This Restaurant Is On The List For Places To Eat. Today I Tooke My Little Sister To A Job Interview At Tokyo Joe's Restaurant Near Us. Well I've Never Went To One Because It Wasn't On The List. But Today I Went In To See If I Could Order From Them. Well I Was Totally Surprised Of The Menu, Most Of The Items Was gluten-free(Gluten-Free) They Had The Make Your Own Menu As Well As Other Things You Could Get. I Have To Say That Even If My Sister Doesn't Get The Job. I'll Still Eat From Them.

I certainly hope this is ok to post. I just can't understand that Im going through the unnecessary medical hell. Ive always had same pcp up til last year when I got upset because my health issues and skin sores, being fired from my bus job which I loved but my body didn't. One thing after another. I asked does it have anything to do with my celiac, NO you're avoiding and not consuming roght.Right, been glutenfree and reading labels since diagnosed by biopsy in 1994.I move in 2000 to the Valley and had my pcp for 25 years.I googled celiac specialist and I made appointment but rather getting answers, I was tested.i found out I have more diagestive issues. Im not feeling well and want to bring up other issues but couldn't because I was to busy being passed frim one specialist to another with new pcp when I stated im celiac and have other diagestive issues and the results I signed off for them to see.I thought everything was well started with local gi ,turns out he eas a PA and I was given to a GI Dr. Wondering why im not getting properly help and having to explain what ive learned, my digestive issues weren't signed off or proper medical help to be done when I seeked it.i even got a spine injection from pain doctor when I shouldn't have because it makes one with digestive issues WORSE.Thats when the sores on my body started to bump and feeling of moving and pulling stuff out. Yes I have pictures. I did a one time zoom with the celiac specialist team member because I wanted to know why my local gi isn't addressing my diagestive issues which I need to get proper care and yes disability. I was FIRED im in my 50s I can't push anymore. Was given tramadel for almost two decades to deal with the pain.It got to the point I asked this this team member KB if I was celiac though I know the answer, yes.She asked me why I wanted to know so badly if I was celiac and that I was. I said then WHY am I going through all this. KB wrote I was an unruly patient! Its been one s**+ show after another when im seeking help medically to be told your not as sensitive as you think. Why do you think your celiac, Everyone is HLA-DQ2. I can go on. Its affecting me personally snd financially and the allowance of gaslighting has to stop.I reached back out to them again this year to get their traveling np to tell me I need to do a cleanse once two twice a week. NO, that's wrong with digestive issues, like WHAT? I went to new gi doctor this month out of the two facilities I went to. I felt like I was waisting her time.It doesn't feel good when you meet a doctor who you want to trust say to you what do you want me to do. I did contact my local rep on the issue but since I have a disability lawyer they said they can handle it.My lawyer knows but states they aren't malpractice and need to wait on gi signature. I have bills piling. Im stressed I did contact our State rep whose absolutely amazing, she listening and looking into it. I called SSI last week just for the girl laugh at me and hang up. This isn't right

Celiac.com 09/24/2026 - Children who have both celiac disease and type 1 diabetes face the challenge of managing two lifelong immune-related conditions at the same time. A new study from researchers in Poland examined whether children with both conditions continue to experience differences in growth and blood sugar control even when their celiac disease appears to be well managed with a strict gluten-free diet. The findings suggest that following a gluten-free diet successfully does not necessarily eliminate every potential effect associated with having both conditions. In particular, younger children with celiac disease and type 1 diabetes tended to be shorter and showed slightly poorer blood sugar control than similar children who had type 1 diabetes alone. Why Researchers Studied Celiac Disease and Type 1 Diabetes Together Celiac disease occurs more frequently in children with type 1 diabetes than it does in the general population. The two diseases share some of the same genetic risk factors, and both involve abnormal immune system activity. Managing the two conditions together can be complicated. Children with type 1 diabetes must carefully balance food intake and insulin, while children with celiac disease must completely avoid gluten. Gluten-free foods can also differ considerably from conventional foods in their carbohydrate content and how quickly they affect blood sugar. At the same time, untreated or poorly controlled celiac disease can damage the small intestine and interfere with nutrient absorption. This can potentially affect growth and make blood sugar management more difficult. The researchers therefore wanted to determine whether children who were successfully following a gluten-free diet still showed measurable differences in growth, body composition, cholesterol levels, or diabetes control. How the Study Was Conducted The study included 57 children and adolescents who had both celiac disease and type 1 diabetes. Researchers compared them with another 57 children who had type 1 diabetes but did not have celiac disease. The participants were between 5 and 18 years old. The two groups were matched for factors including age, sex, age when type 1 diabetes developed, and duration of diabetes. An important feature of the study was that the children with celiac disease were considered to be following their gluten-free diets strictly. Their adherence was evaluated through dietary assessment and negative blood tests for antibodies associated with active celiac disease. In fact, children who were not following the gluten-free diet adequately were excluded from the study. This allowed the researchers to focus specifically on what happens when celiac disease appears to be well controlled. The researchers measured height, weight, body mass, body fat, total body water, cholesterol, triglycerides, insulin requirements, long-term blood sugar levels, and information collected from continuous glucose monitoring devices. Because age and puberty can substantially influence growth and diabetes management, the researchers also divided the participants into younger and older groups. The dividing point was 12.7 years of age. Younger Children With Both Conditions Were Shorter One of the clearest findings involved height. When all participants were considered together, children with both celiac disease and type 1 diabetes were at a lower height percentile than children with type 1 diabetes alone. The difference was especially noticeable among the younger children. Among children younger than 12.7 years, those with both conditions had a median height around the 30th percentile, compared with approximately the 55th percentile among children who had type 1 diabetes without celiac disease. The difference remained meaningful even after researchers considered the children's stage of puberty. This was notable because the children with celiac disease generally had normal weight, good diabetes control, and evidence that they were successfully following the gluten-free diet. Their celiac disease had also been detected through regular screening rather than being allowed to remain undiagnosed for many years. Weight and body mass measurements, however, did not differ significantly between the two groups. Researchers also found no meaningful differences in body fat or total body water. Blood Sugar Control Was Slightly Worse in Younger Children Another important difference appeared in diabetes control among the younger children. Children younger than 12.7 years who had both celiac disease and type 1 diabetes had an average glycated hemoglobin level of 6.9 percent, compared with 6.6 percent among children with type 1 diabetes alone. The younger children with both conditions also had slightly higher average glucose readings. Their continuous glucose monitoring data produced a glucose management estimate of about 6.9 percent compared with 6.6 percent in the control group. These differences were relatively small, and both groups generally had good diabetes management. Nevertheless, they were large enough in some measurements to be statistically significant. Importantly, the researchers did not find evidence that children with celiac disease experienced greater swings between high and low blood sugar. The amount of time spent within, above, and below the recommended glucose range was generally similar between the groups. Daily insulin requirements were also similar. Older Children Showed Few Differences The pattern was different among adolescents age 12.7 years and older. In this group, researchers found no significant differences in long-term blood sugar levels, average glucose, insulin requirements, or the major measurements collected by continuous glucose monitors. Height differences also disappeared among the older participants. This suggests that the effects observed in the study may be particularly important during younger childhood, when growth is rapid and nutritional requirements are substantial. Cholesterol and Body Composition Were Similar The researchers also looked for metabolic differences beyond blood sugar. They found no meaningful differences in total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, or triglycerides between children with both conditions and those with type 1 diabetes alone. Body fat percentages and total body water were also very similar. These results provide some reassurance that a well-managed gluten-free diet was not associated with obvious unfavorable differences in body composition or cholesterol levels in this group of children. The Study Has Important Limitations The researchers emphasized that the study involved a relatively small number of participants. Only 57 children with both conditions completed the study, making it difficult to determine whether the findings would apply equally to larger or more diverse populations. The study also provides a snapshot of participants rather than following their growth continuously over many years. The researchers noted that future studies measuring growth rate over time and comparing children's height with the height of their parents could provide a clearer picture. Another important point is that the research specifically examined children who were successfully following a gluten-free diet. Children with continued celiac disease activity or significant gluten exposure could potentially have different outcomes. Why This Study Matters for People With Celiac Disease This study highlights an important message for families dealing with both celiac disease and type 1 diabetes: successfully eliminating gluten may be only one part of long-term care. Even children who appeared to have well-controlled celiac disease showed subtle differences in growth and blood sugar management, particularly at younger ages. This does not mean that the gluten-free diet is ineffective. On the contrary, strict gluten avoidance remains essential for treating celiac disease. Instead, the findings suggest that children managing both diseases may benefit from additional attention to nutrition, growth, meal composition, and diabetes management. For people with celiac disease more broadly, the study also reinforces the importance of looking beyond antibody results alone when evaluating long-term health. Negative celiac disease blood tests and strict dietary adherence are encouraging signs, but growth, nutritional balance, and overall metabolic health may still deserve continued monitoring. For children who have both celiac disease and type 1 diabetes, close cooperation between families, physicians, diabetes specialists, and dietitians may be especially valuable. A gluten-free diet must not only eliminate gluten but also provide enough calories, nutrients, and appropriately balanced carbohydrates to support healthy growth while allowing reliable blood sugar management. The study ultimately suggests that younger children with both conditions may require particularly careful follow-up, even when their celiac disease appears to be under excellent dietary control. Read more at: journals.viamedica.pl

Hi, Im 37 year old female, 14 months postpartum. Ive been diagnosed after my forst pregnancy, 4 years now in gluten-free diet. I know I’ve been glutened many times but i have silent celiac. Im currently out of country and developed severe cramps, so severe that i can take a breath when they come, they last for 7-10 seconds and after that i don’t have pain. I went to emergency last night and the dr performed ultrasound (professor on radiology) and said that I have 6.5 mm wall thickening on the small intestines, hypervascularity on the walls and some fluid and swollen lymph nodes. The pain is severe, no bloating, painful on touch, with movement or if eat something or drink I get pain right away. I also have mild constipation. Im terrified, I never had this findings even when I had active celiac. He said seems that I have inflammation from gluten, but Im worried about EATL lymphoma, symptoms and imaging are the same. I never had this kind of pain and one more thing is that i can see my bowels moving through my stomach like I have a baby there. Please, had someone had similar symptoms and being only from gluten? Im so worried, I can’t do any further testings here until I'm back to Canada. Does this sound like a flare from gluten? Thank you.

Celiac.com 09/23/2026 - Celiac disease, wheat allergy, and non-celiac gluten sensitivity are often confused because all three can involve problems after eating foods made with wheat. However, they are not the same condition, they involve different immune reactions, they are diagnosed differently, and the risks associated with exposure can be very different. Understanding the distinction is important because simply saying that someone is "allergic to gluten" or "gluten intolerant" can hide important medical differences. A person with celiac disease may experience intestinal damage even when symptoms are mild or absent. Someone with a wheat allergy may develop a rapid and potentially life-threatening allergic reaction. A person with non-celiac gluten sensitivity may develop significant symptoms after eating gluten or wheat without having the autoimmune intestinal damage associated with celiac disease. Here is how the three conditions differ. Celiac Disease Is an Autoimmune Disease Celiac disease is a chronic autoimmune disorder triggered by eating gluten, a group of proteins found in wheat, barley, and rye. When someone with celiac disease eats gluten, the immune system reacts abnormally and attacks the lining of the small intestine. Over time, this reaction can damage the tiny finger-like structures that help the body absorb nutrients from food. Because celiac disease is an autoimmune condition, it is not the same thing as a food allergy. Symptoms vary widely. Some people develop diarrhea, bloating, abdominal pain, constipation, nausea, or weight loss. Others may primarily experience symptoms outside the digestive system, including fatigue, iron deficiency anemia, headaches, joint pain, mouth sores, bone problems, nerve symptoms, reproductive problems, or an intensely itchy skin condition known as dermatitis herpetiformis. Some people with celiac disease have few noticeable symptoms even though intestinal damage is occurring. How Celiac Disease Is Tested Celiac disease is generally investigated first with blood tests that look for antibodies associated with the autoimmune response to gluten. One of the most commonly used tests measures immunoglobulin A antibodies against tissue transglutaminase. Doctors may also measure total immunoglobulin A because deficiency can affect interpretation of the results. Depending on the patient's age, medical history, and test results, diagnosis may also involve an upper endoscopy with biopsies of the small intestine. Genetic testing can sometimes be useful in determining whether celiac disease is unlikely, but the presence of celiac-associated genes by itself does not prove that someone has the disease. One of the most important things to understand about celiac testing is that a person generally needs to be eating gluten during the diagnostic process. Starting a gluten-free diet before testing can cause antibody levels and intestinal damage to improve, potentially making the disease more difficult to diagnose. Treatment for Celiac Disease Requires Strict Gluten Avoidance The treatment for celiac disease is a strict, lifelong gluten-free diet. That means avoiding wheat, barley, rye, and foods made from these grains unless an ingredient has been specially processed and the finished food meets gluten-free requirements. Cross-contact is also important. Crumbs from regular bread, shared toasters, contaminated cooking utensils, shared fryers, flour dust, and other sources can introduce gluten into otherwise gluten-free foods. For someone with celiac disease, avoiding gluten is not simply about preventing uncomfortable symptoms. Continued exposure can maintain the autoimmune reaction and intestinal injury. Wheat Allergy Is a Food Allergy Wheat allergy is fundamentally different from celiac disease. In a classic wheat allergy, the immune system produces immunoglobulin E antibodies directed against proteins found in wheat. When the person is exposed to wheat, the immune system may release substances such as histamine and produce an allergic reaction. Symptoms often occur relatively soon after exposure. Possible reactions include hives, itching, swelling, vomiting, abdominal symptoms, coughing, wheezing, difficulty breathing, lightheadedness, or anaphylaxis. Anaphylaxis is a medical emergency and can be life-threatening. This rapid allergic mechanism differs significantly from the autoimmune process involved in celiac disease. Wheat Allergy Does Not Automatically Mean Barley and Rye Must Be Avoided Another important distinction involves what food is actually causing the reaction. People with celiac disease must avoid gluten from wheat, barley, and rye. Someone with a wheat allergy is allergic to one or more proteins in wheat. Barley and rye are different grains, so a wheat allergy does not automatically mean that the person must follow the same diet as someone with celiac disease. However, allergies can vary substantially between individuals, and some people may react to related grains or have other food allergies. An allergist can help determine which foods actually need to be avoided. This is one reason the terms "wheat-free" and "gluten-free" should not be treated as interchangeable. How Wheat Allergy Is Diagnosed A wheat allergy is usually evaluated by an allergist. The diagnosis begins with the person's history, including what was eaten, how quickly symptoms appeared, what symptoms occurred, and whether the reaction has happened repeatedly. Testing may include skin-prick testing or blood tests that measure wheat-specific immunoglobulin E antibodies. In some situations, a medically supervised food challenge may be used to clarify the diagnosis. This should not be attempted at home when a serious allergic reaction is possible. Unlike celiac disease testing, wheat allergy testing is not designed to look for autoimmune intestinal damage. Treatment for Wheat Allergy Focuses on Avoiding Wheat People with confirmed wheat allergy generally need to avoid wheat and wheat-derived ingredients that contain the proteins responsible for their allergy. Those at risk for serious reactions may be advised to carry epinephrine. The exact dietary restrictions can differ from those required for celiac disease. For example, certain specially processed wheat-derived ingredients may meet gluten-free standards but may still contain wheat protein and therefore may not be appropriate for someone with a wheat allergy. This is another example of why a food that is suitable for someone with celiac disease is not necessarily suitable for someone with wheat allergy, and vice versa. Non-Celiac Gluten Sensitivity Is Different From Both Conditions Non-celiac gluten sensitivity describes people who develop symptoms associated with gluten-containing foods but do not have celiac disease or a wheat allergy. The condition can produce symptoms that overlap substantially with celiac disease. Digestive symptoms may include abdominal pain, bloating, diarrhea, constipation, or changes in bowel habits. Some people also report fatigue, headaches, difficulty concentrating, or other symptoms outside the digestive system. Unlike celiac disease, however, non-celiac gluten sensitivity does not cause the characteristic autoimmune damage to the small intestine. It also does not involve the classic immunoglobulin E allergic mechanism associated with wheat allergy. There Is No Single Blood Test for Gluten Sensitivity One of the biggest differences is how non-celiac gluten sensitivity is diagnosed. There is currently no single widely accepted laboratory test that can confirm the condition. Instead, doctors generally need to rule out celiac disease and wheat allergy first. If those conditions have been excluded and symptoms improve when gluten or wheat is removed and return with exposure, non-celiac gluten sensitivity may be considered. This is why self-diagnosing gluten sensitivity before being tested for celiac disease can create problems. A person who feels better after eliminating gluten may actually have undiagnosed celiac disease. Once gluten has been removed for a significant period, standard celiac testing may become less reliable and a gluten challenge may eventually be needed to obtain an accurate diagnosis. Is Gluten Always the Problem in Non-Celiac Gluten Sensitivity? The name non-celiac gluten sensitivity suggests that gluten is responsible for symptoms, but the situation may be more complicated. Some people who believe they react to gluten may actually be responding to other components of wheat or related foods. For this reason, the term non-celiac wheat sensitivity is also sometimes used. This uncertainty is another major distinction between non-celiac gluten sensitivity and celiac disease. In celiac disease, gluten is a clearly established trigger of the autoimmune response. In non-celiac gluten sensitivity, researchers are still working to understand exactly which food components produce symptoms in different people. The Symptoms Can Overlap Considerably One reason these conditions are easily confused is that digestive symptoms alone may not identify the cause. Abdominal pain, bloating, diarrhea, nausea, and other gastrointestinal symptoms can occur in celiac disease, wheat allergy, and non-celiac gluten sensitivity. The timing and accompanying symptoms can offer clues. A rapid reaction involving hives, swelling, wheezing, vomiting, or difficulty breathing points more strongly toward an allergic reaction. Chronic iron deficiency, nutrient deficiencies, dermatitis herpetiformis, or evidence of intestinal damage may raise suspicion for celiac disease. Symptoms that improve when gluten or wheat is removed despite negative celiac disease and wheat allergy testing may support consideration of non-celiac gluten sensitivity. However, symptoms alone are usually not enough to reliably distinguish among these conditions. Why Getting the Diagnosis Right Matters It may seem that the distinction does not matter because all three conditions can involve avoiding wheat, but the diagnosis can have important consequences. Someone with celiac disease generally needs lifelong strict avoidance of gluten, attention to cross-contact, nutritional monitoring, and appropriate medical follow-up. A person with wheat allergy may need an emergency treatment plan and epinephrine because accidental exposure can potentially produce anaphylaxis. Someone with non-celiac gluten sensitivity may need dietary changes to control symptoms, but the condition does not carry the same established risk of autoimmune intestinal damage as celiac disease. The foods that must be avoided may also differ substantially between these conditions. Do Not Start a Gluten-Free Diet Before Celiac Testing For someone who suspects that gluten is causing symptoms, one of the most important steps is to consider celiac disease testing before eliminating gluten. This is especially important when symptoms include chronic digestive problems, unexplained iron deficiency anemia, weight loss, osteoporosis, dermatitis herpetiformis, persistent fatigue, or when close relatives have celiac disease. Removing gluten first can make celiac disease testing less accurate because the autoimmune response begins to decrease once the trigger is removed. After celiac disease and wheat allergy have been appropriately evaluated, doctors can more confidently consider whether non-celiac gluten sensitivity or another condition could explain the symptoms. What This Means for People With Celiac Disease or Gluten Sensitivity The most important takeaway is that celiac disease, wheat allergy, and non-celiac gluten sensitivity should not be treated as different names for the same problem. Celiac disease is an autoimmune disease in which gluten can damage the small intestine. Wheat allergy is an allergic immune response to wheat proteins that can sometimes cause a rapid and life-threatening reaction. Non-celiac gluten sensitivity describes symptoms associated with gluten or wheat exposure after celiac disease and wheat allergy have been excluded. The diets may overlap, but the medical risks, testing methods, and long-term management are different. For people with celiac disease, maintaining that distinction is especially important. Describing celiac disease simply as a "gluten allergy" can minimize the autoimmune nature of the condition and create confusion about cross-contact and long-term intestinal damage. For people who believe they are gluten sensitive but have never been tested, the distinction matters for another reason: celiac disease should ideally be ruled out while gluten is still being eaten. Getting the correct diagnosis can determine not only what foods need to be avoided, but how strictly they must be avoided, what medical follow-up may be needed, and what risks accidental exposure may carry. When it comes to celiac disease, wheat allergy, and gluten sensitivity, the symptoms may look similar, but what is happening inside the body can be very different.

Hi - I started with a tTG IgA of greater than 250 on Jan. 21, 2026. As of Aug. 31, 2026, my marker is 57.9. I am strict, use gluten free toothpaste, gluten free lotion for face & hands, check all medications & vitamins, use gluten free acetaminophen. I don't eat at restaurants or other people's homes. About 2 weeks ago I got sick & since, the days have been randomly filled with nausea, chills, shooting nerve pain, fatigue, heavy & painful arms & legs, brain fog, heart skipping, weird eye focus, anxiety and odd dreams. No fever, cold or flu. My extensive bloodwork including vitamins, EKG, exam have been right on the appropriate marks. I don't think the drs. know what to make of this. Yes, I have extensively considered gluten getting into my system & can't figure out how/where or that I am crazy. I've not experienced such total body breakdown before. Has anyone experienced something like this? I would greatly appreciate hearing about your experience and what you found out about it. I have searched for research, etc. Thank you.