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<?xml version="1.0"?><rss version="2.0"><channel><title><![CDATA[Celiac.com Disease & Gluten-Free Diet Support Since 1995 - Articles]]></title><link>https://www.celiac.com/rss/7-celiaccom-disease-gluten-free-diet-support-since-1995-articles.xml/</link><description>Celiac.com Articles</description><language>en</language><item><title>Study Links Alopecia Areata, Celiac Disease and Other Gastrointestinal Disorders (+Video)</title><link>https://www.celiac.com/celiac-disease/study-links-alopecia-areata-celiac-disease-and-other-gastrointestinal-disorders-video-r7011/</link><description>Celiac.com 10/13/2025 - Alopecia areata is an autoimmune condition best known for causing patchy hair loss on the scalp and other areas of the body. Beyond its visible effects, researchers have suspected that alopecia areata may be connected to other immune-related health issues. A recent large-scale study set out to examine whether people with alopecia areata also face a higher risk of developing certain digestive system diseases that are linked to abnormal immune responses. How the Study Was Done The research team conducted a retrospective cohort study using the TriNetX global research database, which collects health records from hospitals and clinics around the world. They looked at over 117,000 patients diagnosed with alopecia areata. These patients were matched with individuals of the same age, sex, and race who did not have alopecia areata. This matching ensured that the results would not be heavily influenced by demographic factors. The average age of participants was 33 years, and the majority were women. The researchers compared the rates of several immune-related digestive conditions in the two groups, paying special attention to microscopic colitis, a disease that causes chronic diarrhea and inflammation of the large intestine. Main Findings The analysis revealed that people with alopecia areata were much more likely to also have microscopic colitis compared to those without the hair loss condition. In fact, the risk was nearly twice as high. This applied to both forms of microscopic colitis: lymphocytic colitis and collagenous colitis. Another notable finding was that people who had both alopecia areata and microscopic colitis tended to be diagnosed at a younger age than those who had microscopic colitis alone. The study did not stop at microscopic colitis. It showed that alopecia areata was also associated with a higher risk of several other digestive disorders, all of which have strong links to immune system function. Specifically, individuals with alopecia areata had a greater likelihood of having celiac disease, Crohn’s disease, eosinophilic esophagitis, and ulcerative colitis. These conditions all involve the immune system mistakenly attacking parts of the digestive tract, causing inflammation, discomfort, and long-term complications if untreated. Why This Matters These findings highlight the important connection between alopecia areata and immune-driven digestive disorders. For doctors, this means that when a patient comes in with alopecia areata, it may be wise to ask about symptoms such as chronic diarrhea, abdominal pain, bloating, or difficulty swallowing. If such symptoms are present, a referral to a gastrointestinal specialist could lead to an earlier diagnosis and better management of these conditions. The study reinforces the idea that alopecia areata is not simply a skin or hair condition, but rather a signal of broader immune system dysfunction. Detecting and addressing related digestive conditions early could greatly improve quality of life and long-term health outcomes. What This Means for People With Celiac Disease For individuals who already have celiac disease, this research is especially meaningful. It shows that other autoimmune conditions such as alopecia areata may go hand in hand with celiac disease. People who live with celiac disease already know how critical it is to avoid gluten in order to manage their symptoms and prevent further intestinal damage. This study suggests that they should also be aware of possible overlapping conditions like alopecia areata and microscopic colitis, which could complicate their health picture. Awareness of these links can empower patients to advocate for more complete evaluations when new symptoms appear. In practical terms, this means that if someone with celiac disease begins to experience unexplained hair loss or new digestive symptoms, they may want to discuss the possibility of alopecia areata and related conditions with their healthcare team. Being proactive could lead to earlier interventions and more effective treatment. Conclusion The study demonstrates a strong association between alopecia areata and a group of autoimmune gastrointestinal disorders, including microscopic colitis and celiac disease. It emphasizes the need for greater awareness, both among patients and healthcare professionals, that alopecia areata is more than a cosmetic condition. For people with celiac disease, this research is a reminder of the complex ways the immune system can affect multiple parts of the body. Recognizing these connections can lead to better screening, earlier diagnoses, and improved overall care. Read more at: medscape.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/alopecia_CC--FixersUK.webp.394d81d8c75543eb946a08bb05eab769.webp" length="8200" type="image/webp"/><pubDate>Mon, 13 Oct 2025 13:38:02 +0000</pubDate></item><item><title>Almond Butter Chocolate Chunk Cookies (Gluten-Free)</title><link>https://www.celiac.com/celiac-disease/almond-butter-chocolate-chunk-cookies-gluten-free-r7009/</link><description>Celiac.com 10/11/2025 - Long before gluten-free baking had a name, almond confections were prized across the Mediterranean for their richness and keeping quality. From marzipan to amaretti, almonds have long stood in for wheat when grain was scarce or observance called for flourless sweets. Fast-forward to the modern kitchen, where the classic chocolate chunk cookie—popularized in American home baking in the early twentieth century—meets the nut-forward traditions of older cuisines. The result is a naturally gluten-free cookie that delivers chew, gloss, and big pockets of melting chocolate without a speck of wheat. These almond butter chocolate chunk cookies lean on the natural emulsifying power of nuts and eggs to create a dough that bakes up soft at the center with lightly crisp edges. Coconut sugar lends a butterscotch depth, while dark chocolate chunks puddle and streak through every bite. The method is simple: whisk, fold, rest, and bake. The flavor is anything but. Why You’ll Love This (Especially if You’re Gluten-Free) Truly flourless: No wheat or gluten-free flour blend needed—structure comes from almond butter and egg. Chewy centers, crisp edges: Coconut sugar and a short rest give you bakery-style texture. Big chocolate energy: Chunks (not chips) melt into decadent pockets. Simple pantry list: One bowl, no mixer required. Recipe Facts Yield: 14–16 cookies Active Time: 15 minutes Rest Time: 10 minutes Bake Time: 9–11 minutes per tray Allergens: Tree nuts, egg (verify chocolate is gluten-free) Ingredients 1 cup well-stirred natural almond butter (unsweetened, salted or unsalted) ¾ cup coconut sugar 1 large egg, at room temperature 1 teaspoon vanilla extract ½ teaspoon baking soda ¼ teaspoon fine sea salt (use ½ teaspoon if almond butter is unsalted) ¾ cup dark chocolate chunks (70–75% cacao) ⅓ cup chopped toasted almonds (optional, for extra crunch) Flaky sea salt, a pinch per cookie (optional, for finishing) Method Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment. Whisk the base: In a medium bowl, whisk the egg, coconut sugar, vanilla, baking soda, and fine salt until the mixture looks thick and glossy, about 30–45 seconds. Fold in almond butter: Add the almond butter and stir with a spatula until smooth and fully combined. The dough will be thick. Add mix-ins: Fold in the dark chocolate chunks and, if using, the chopped almonds. Rest the dough: Let the bowl sit for about 10 minutes. This brief rest helps the sugar hydrate and improves chew. Portion: Scoop heaping tablespoons (about 2 tablespoons each), spacing 2 inches apart. Lightly flatten the tops with damp fingertips to a ½-inch thickness; these cookies spread modestly. Bake: Bake 9–11 minutes, rotating the tray once. Edges should be set and slightly darkened; centers will look soft and puffed. Finish: Immediately sprinkle each cookie with a pinch of flaky sea salt (optional). Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling. Cookies will firm as they cool. Tips for Success Stir your almond butter well: Homogeneous almond butter prevents oily spots and ensures even structure. Choose chunks over chips: Chopped bars or couverture discs create better pools of chocolate. Dial the salt: If your almond butter is salted, start with ¼ teaspoon fine salt; if unsalted, use ½ teaspoon. For extra chew: Bake just until the edges set; residual heat finishes the centers. Dairy-free friendly: Most dark chocolate is naturally dairy-free; check labels to be sure. Make It Yours Espresso Twist: Whisk in ½ teaspoon instant espresso with the sugar for coffee-kissed depth. Citrus Glow: Add 1 teaspoon finely grated orange zest to the batter before folding in chocolate. Seed Crunch: Swap the optional almonds for ⅓ cup toasted pumpkin seeds for a nut-free crunch (note: still contains almond butter). Storage Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer keeping, freeze in a single layer, then bag for up to 2 months; thaw at room temperature or warm for 2–3 minutes in a 300°F (150°C) oven. What This Means for Gluten-Free Bakers Gluten-free cookies often rely on complex flour blends. This flourless method shows that structure and chew can come from whole-food ingredients—almond butter for body, egg for binding, and coconut sugar for caramel notes—while keeping the ingredient list short and accessible. It is a great base recipe for anyone managing celiac disease or gluten sensitivity who wants bakery-style results without specialty flours. Conclusion These almond butter chocolate chunk cookies bridge tradition and modern needs: a nod to classic nut-based sweets and a win for gluten-free bakers seeking rich, satisfying textures. With minimal tools and a handful of pantry staples, you can bake cookies that everyone at the table will love—no disclaimers necessary.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/chocolate_chunk_CC--Megan_Young.webp.338f5eace5b15017e5b22b334d7c429d.webp" length="19594" type="image/webp"/><pubDate>Sat, 11 Oct 2025 15:30:02 +0000</pubDate></item><item><title>Pumpkin Spice Oatmeal Cookies (Gluten-Free)</title><link>https://www.celiac.com/celiac-disease/pumpkin-spice-oatmeal-cookies-gluten-free-r7010/</link><description><![CDATA[Celiac.com 10/09/2025 - Oat cookies trace their roots to humble oatcakes baked across the British Isles, where oats thrived in cool, damp climates. As those traditions crossed the Atlantic, home bakers sweetened and softened the formula, turning sturdy travel rations into the cozy oatmeal cookies we know today. Meanwhile, the warm blend we now call “pumpkin spice”—led by cinnamon with supporting notes of nutmeg and ginger—rose to fame in American kitchens as a ready shorthand for autumn. This recipe marries those histories in a gluten-free cookie that is soft at the center, gently crisp at the rim, and perfumed with fall spices. Certified gluten-free oats provide chew and character; pumpkin purée brings moisture and a sunset hue; and a touch of coconut sugar yields caramel depth without heaviness. The method is simple and forgiving—perfect for weeknights, bake sales, or a first cool evening when the leaves begin to turn. Ingredients 1½ cups certified gluten-free old-fashioned oats ½ cup gluten-free oat flour (blend your own from certified oats) ¾ cup pumpkin purée (plain, not pie filling) ½ cup coconut sugar (or lightly packed brown sugar) ¼ cup pure maple syrup ⅓ cup melted unsalted butter or melted coconut oil 1 large egg, at room temperature (or 1 flax egg for egg-free: 1 tablespoon ground flax + 3 tablespoons water) 1 teaspoon vanilla extract 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ½ teaspoon baking soda ¼ teaspoon fine sea salt ½ cup add-ins (choose one or mix: raisins, chopped pecans, pumpkin seeds, or dark chocolate chunks) Flaky salt for finishing (optional) Method Prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk wet: In a large bowl, whisk pumpkin purée, coconut sugar, maple syrup, melted butter or oil, egg, and vanilla until smooth and glossy. Combine dry: In a second bowl, stir oats, oat flour, cinnamon, nutmeg, ginger, baking soda, and salt until evenly mixed. Bring together: Fold the dry ingredients into the pumpkin mixture until no dry pockets remain. Stir in your add-ins. Let the dough rest for 10 minutes; this brief pause hydrates the oats and improves the soft, chewy texture. Scoop: Using a heaping tablespoon (about 2 tablespoons each), portion dough onto the prepared sheets, spacing about 2 inches apart. Gently pat the tops to about ½ inch thick; these cookies spread modestly. Bake: Bake 11–13 minutes, rotating pans halfway. Edges should look set and lightly golden; centers will appear soft—this is perfect for a tender crumb. Finish and cool: If you like, sprinkle a tiny pinch of flaky salt on each cookie. Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Cookies firm as they cool. Notes & Swaps About the oats: Always choose certified gluten-free oats to avoid cross-contact. Quick oats work in a pinch; reduce resting time to 5 minutes. No oat flour on hand? Blitz certified oats in a blender until fine; measure after grinding. Almond flour is a workable swap for a richer, softer cookie. Dairy-free: Use coconut oil and dairy-free chocolate (if using) to keep the cookies fully dairy-free. Sweeter cookie: Add an extra tablespoon of maple syrup for a softer, more cake-like crumb. Spice profile: For a bolder spice, add a pinch of clove or allspice; keep nutmeg modest for balance. Storage Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week. Freeze on a tray, then bag for up to 2 months; thaw at room temperature. To refresh, warm for 2–3 minutes in a 300°F (150°C) oven. What This Means for Gluten-Free Bakers By leaning on oats and pumpkin rather than complex flour blends, these cookies offer a reliable, naturally gluten-free texture—soft, plush, and satisfying. The recipe is friendly to substitutions and mindful of cross-contact, making it a confidence-building bake for households managing celiac disease or gluten sensitivity. The short rest, gentle bake, and balanced spice are the small details that create a “bakery” feel without specialty ingredients. Conclusion Pumpkin spice oatmeal cookies celebrate the lineage of oat baking while embracing modern gluten-free needs. They are simple to make, adaptable to your pantry, and full of cozy autumn character. Brew a cup of tea, share a warm tray, and enjoy a cookie that tells a story from hearth to harvest.]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/pumpkin_spice_cookies_CC--izik.webp.7e752775c4dba13d0fd84bd34d5236d2.webp" length="49532" type="image/webp"/><pubDate>Thu, 09 Oct 2025 13:39:02 +0000</pubDate></item><item><title>Celiac Disease in Children with Down Syndrome (+Video)</title><link>https://www.celiac.com/celiac-disease/celiac-disease-in-children-with-down-syndrome-video-r7006/</link><description>Celiac.com 10/08/2025 - Celiac disease is an autoimmune condition triggered by eating gluten, a protein found in wheat, rye, and barley. When someone with celiac disease eats gluten, the immune system attacks the lining of the small intestine, leading to damage, poor nutrient absorption, and a wide range of symptoms. People with Down syndrome have a higher chance of developing celiac disease compared to the general population. While about one percent of children in Western countries may have celiac disease, the rate is much higher in children with Down syndrome. This raises important questions about whether children with Down syndrome should be screened regularly for celiac disease, even when they do not have obvious symptoms. Purpose of the Study The study examined how common celiac disease is in children and adolescents with Down syndrome, and described their clinical signs, blood test results, and intestinal biopsy findings. It also compared how long it takes for celiac-related antibodies in the blood to return to normal after starting a gluten-free diet, both in children with Down syndrome and in children with celiac disease who do not have Down syndrome. How the Study Was Conducted Researchers reviewed medical records of children with Down syndrome under the age of 18 who were followed at a pediatric genetics clinic in Italy between 2005 and 2022. Every child with Down syndrome was screened annually for celiac disease using blood tests. If the results were suspicious, further investigations including intestinal biopsies were performed. For comparison, two children with celiac disease but without Down syndrome were matched by age and sex for each Down syndrome child. All participants were followed for at least two years after diagnosis, with blood tests at 6, 12, and 24 months. Prevalence of Celiac Disease Among 770 children with Down syndrome, 58 were diagnosed with celiac disease, giving a prevalence of 7.5 percent. This is far higher than in the general child population. After excluding one unmatched patient, the final study group included 57 children with both Down syndrome and celiac disease, and 114 children with celiac disease but no Down syndrome. Symptoms and Clinical Features Interestingly, children with Down syndrome and celiac disease had fewer noticeable symptoms at diagnosis than children without Down syndrome (26 percent versus 79 percent). Typical symptoms such as abdominal pain, diarrhea, or weight loss were less common. This means that many children with Down syndrome might have severe intestinal damage without showing clear outward signs. The study also found that other autoimmune diseases, especially thyroid disease, were much more common in the Down syndrome group (28 percent compared to 6 percent in controls). Blood Test and Biopsy Findings Blood tests showed that most children with Down syndrome had very high levels of antibodies associated with celiac disease, often more than ten times the upper limit of normal. At the time of diagnosis, 93 percent of these children had severe intestinal damage confirmed by biopsy. These results underline that even if children with Down syndrome do not appear ill, the disease may already be advanced. Response to a Gluten-Free Diet Both groups of children were placed on a strict gluten-free diet. Over time, antibody levels in the blood began to fall. However, the study showed that it took much longer for antibodies to return to normal in children with Down syndrome compared to children without it. For example, the median time for normalization of anti-transglutaminase antibodies was about 727 days (nearly two years) in children with Down syndrome, versus only 356 days (about one year) in those without. The difference for another antibody, anti-endomysium, was smaller but still pointed in the same direction. This slower response could be due to differences in immune system function in Down syndrome or challenges in strictly following a gluten-free diet. Key Takeaways This study highlights several important points: Celiac disease is far more common in children with Down syndrome than in the general population. Children with Down syndrome often have few or no symptoms, meaning the disease may go unnoticed without screening. Blood tests and biopsies show severe disease even when symptoms are mild or absent. Children with Down syndrome take longer to show improvement in blood markers after starting a gluten-free diet. Other autoimmune diseases are more common in children with both Down syndrome and celiac disease. Why This Matters for Families and Clinicians For parents of children with Down syndrome, this research shows the importance of regular screening for celiac disease, even if the child appears healthy. Relying on symptoms alone could miss most cases. For doctors, it is important to explain that blood tests may take longer to improve after diagnosis, so families should not be discouraged if results are slow to normalize. Knowing this in advance may prevent unnecessary anxiety and repeated testing. Finally, since many children with Down syndrome also have other autoimmune conditions, careful long-term medical follow-up is essential. Conclusion The study confirms that celiac disease is common in children with Down syndrome and often develops silently. Regular blood screening helps detect the disease early, before major health problems occur. Even after starting a gluten-free diet, parents and doctors should expect a slower recovery of antibody levels compared to children without Down syndrome. These findings are highly meaningful for families managing both Down syndrome and celiac disease, as they support the value of yearly testing and close medical monitoring to protect long-term health. Read more at: frontiersin.org Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/down_syndrome_CC--infomatique.webp.01dd6ffbe12b74a426c8cfcea74841c1.webp" length="80168" type="image/webp"/><pubDate>Wed, 08 Oct 2025 13:35:02 +0000</pubDate></item><item><title>The Addictive Nature of Gluten and How to Quit Eating It (+Video)</title><link>https://www.celiac.com/celiac-disease/the-addictive-nature-of-gluten-and-how-to-quit-eating-it-video-r7008/</link><description>Celiac.com 10/07/2025 - For many people, bread, pasta, pastries, and pizza are more than just food—they feel like comfort, tradition, and daily staples. Yet, for individuals with celiac disease or gluten sensitivity, eating these foods can be harmful and even life-threatening. Beyond the physical reaction, some people describe an almost irresistible craving for gluten, even after learning about its negative effects on their health. This has led to discussions about whether gluten acts in an addictive way, and why quitting it can feel as difficult as breaking other strong habits. Why Gluten Feels Addictive Gluten is a protein found in wheat, barley, and rye. When the digestive system breaks it down, small fragments called peptides are formed. Some of these peptides can interact with the brain’s opioid receptors—the same parts of the brain that respond to substances linked to reward and pleasure. These compounds are sometimes called exorphins, meaning they come from food rather than being produced naturally inside the body. For someone with celiac disease or gluten sensitivity, the body also reacts with inflammation, discomfort, or digestive distress. But the brain may simultaneously receive signals of reward from gluten-derived peptides. This confusing combination—pain in the gut but reward in the brain—helps explain why gluten-rich foods can feel hard to give up. Emotional and Social Factors Beyond biology, gluten-containing foods are woven into social and cultural life. Bread accompanies meals, cakes celebrate birthdays, and pasta symbolizes family gatherings. Quitting gluten may therefore feel like not only a dietary change but also a loss of shared traditions. Emotional attachments amplify the craving, making the shift to a gluten-free lifestyle more challenging than simply swapping one food for another. The Challenge for People with Celiac Disease For those with celiac disease, eating gluten triggers an immune attack on the small intestine, causing long-term damage, nutrient malabsorption, and risks for other autoimmune conditions. Yet even with this knowledge, some people struggle with eliminating gluten completely. The addictive pull can lead to slip-ups, especially in moments of stress, social gatherings, or when faced with comfort foods. Recognizing that cravings are not a matter of weak willpower but a real biological and psychological response can help people take a more compassionate and strategic approach to quitting. Steps to Quitting Gluten Successfully quitting gluten requires both planning and mindset. Below are several strategies that can make the transition smoother: Understand your “why”: Remind yourself daily why you are eliminating gluten. For people with celiac disease, it may mean preventing long-term damage. For others with gluten sensitivity, it may mean relief from bloating, fatigue, or skin issues. Clean out your kitchen: Removing tempting gluten foods reduces the chance of slip-ups. Replace them with satisfying gluten-free alternatives. Plan ahead: Social gatherings, restaurants, and travel are high-risk situations for accidental gluten exposure. Bring safe snacks, research menus, and explain your needs clearly. Address cravings directly: When cravings hit, pause and eat a gluten-free alternative that feels indulgent, like dark chocolate, popcorn, or a gluten-free baked treat. Find emotional support: Join gluten-free communities, online or in person. Sharing the journey makes the transition less isolating. Focus on nutrition: A gluten-free diet can sometimes become limited. Incorporate a variety of whole foods such as quinoa, brown rice, beans, vegetables, nuts, and seeds to stay full and nourished. Be patient with yourself: Recovery from gluten exposure takes time. If you slip, learn from the situation and move forward without guilt. Replacing Gluten with Better Habits The absence of gluten does not mean the absence of joy in eating. In fact, many discover new foods and flavors they would have otherwise ignored. Ancient grains like buckwheat, millet, and sorghum provide unique tastes and are naturally gluten-free. Creative gluten-free baking with almond flour or coconut flour can produce delicious alternatives to traditional desserts. Learning to cook new dishes can turn the transition into a culinary adventure rather than a deprivation. The Role of Professional Guidance Because cravings and emotional challenges are real, some people benefit from professional guidance. A dietitian specializing in gluten-free nutrition can provide personalized meal plans and ensure nutritional needs are met. Mental health professionals can also help manage the psychological aspects of food addiction, offering strategies to reframe cravings and build new coping mechanisms. What This Means for People with Celiac Disease For individuals with celiac disease, quitting gluten is not optional—it is essential. Understanding the addictive pull of gluten helps explain why mistakes happen, even when the stakes are high. Recognizing this challenge allows families, caregivers, and healthcare providers to offer more empathy and support rather than blame. By combining biological insight with practical strategies, people with celiac disease can gain better control over their health and reduce the stress of dietary management. What This Means for People with Gluten Sensitivity For people who are not celiac but still react poorly to gluten, the decision to quit often feels less urgent but no less important. Symptoms like brain fog, fatigue, headaches, or bloating can improve dramatically when gluten is eliminated. Still, cravings and social pressure can lead to setbacks. Approaching the change as a process of breaking an addictive cycle rather than a simple dietary tweak may make it easier to commit fully. Conclusion Gluten can feel addictive for both biological and emotional reasons, and quitting it can be challenging. For people with celiac disease, eliminating gluten is necessary to prevent serious health consequences. For those with gluten sensitivity, it can be life changing in terms of daily well-being. The key to success is recognizing that cravings are real, planning ahead, and building a lifestyle that is supportive, nourishing, and enjoyable without gluten. With knowledge, practice, and support, it is possible not only to quit gluten but to thrive without it. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/gluten_lover_CC--Simone_Ramella.webp.58ff38f32d4600ac9d16009156a768d5.webp" length="39028" type="image/webp"/><pubDate>Tue, 07 Oct 2025 13:32:02 +0000</pubDate></item><item><title>Gluten-Free Zucchini Crust Breakfast Pizza</title><link>https://www.celiac.com/celiac-disease/gluten-free-zucchini-crust-breakfast-pizza-r7002/</link><description>Celiac.com 10/04/2025 - Breakfast pizzas are a modern twist on the age-old tradition of using flatbreads as a vehicle for hearty morning meals. While pizza itself originated in Italy, many cultures have long experimented with bread-like bases layered with eggs, meats, and cheese for a nourishing start to the day. In recent years, the rise of gluten-free cooking has led creative home chefs to rethink the crust itself, swapping wheat flour for vegetables, nuts, or alternative grains. This zucchini crust breakfast pizza takes inspiration from both rustic farmhouse breakfasts and modern gluten-free innovation. Zucchini provides a fresh, moisture-rich base that, when combined with eggs and coconut flour, bakes into a firm yet tender foundation. The toppings—scrambled eggs, turkey bacon, cheddar cheese, and fresh chives—create a satisfying balance of protein, flavor, and comfort. This dish proves that a gluten-free breakfast can be both wholesome and indulgent. Ingredients For the Crust 2 medium zucchinis, grated and squeezed of excess moisture 2 large eggs ½ cup coconut flour ¼ teaspoon sea salt ¼ teaspoon ground black pepper For the Toppings 3 large eggs, scrambled lightly in a pan 3 slices turkey bacon, cooked and chopped gluten-free peperoni (optional) ½ cup shredded cheddar cheese 2 tablespoons chopped fresh chives Instructions Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Grate the zucchinis and place them in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible. In a bowl, combine the grated zucchini, eggs, coconut flour, salt, and pepper. Mix until a dough-like mixture forms. Spread the zucchini mixture onto the prepared baking sheet in a round or oval shape, about ½ inch thick. Press firmly to ensure it holds together. Bake the crust for 18–20 minutes, or until firm and lightly golden at the edges. Remove the crust from the oven and top with scrambled eggs, turkey bacon, and shredded cheddar cheese. Return to the oven for 5 minutes, just until the cheese melts. Sprinkle with fresh chives before slicing and serving warm. Conclusion This gluten-free zucchini crust breakfast pizza brings together tradition, creativity, and nutrition in one delicious dish. The crisp yet tender base offers a fresh alternative to wheat crusts, while the savory toppings make it a hearty way to start the morning. Perfect for weekend brunches or weekday meal prep, it proves that eating gluten-free does not mean sacrificing comfort or flavor.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/zucchini_crust_CC--jaras76.webp.861f682e41df572e1883140a8a454639.webp" length="114564" type="image/webp"/><pubDate>Sat, 04 Oct 2025 15:33:02 +0000</pubDate></item><item><title>The Best Gluten-Free Flours for Baking (And When to Use Each)</title><link>https://www.celiac.com/celiac-disease/the-best-gluten-free-flours-for-baking-and-when-to-use-each-r7003/</link><description>Celiac.com 10/03/2025 - For anyone with celiac disease or gluten sensitivity, the first weeks of going gluten-free often feel overwhelming. One of the biggest frustrations comes in the kitchen: how to bake bread, muffins, cakes, or cookies that have the same texture and flavor as their wheat-based counterparts. Gluten is more than just a protein in wheat—it is the structural element that gives dough elasticity, helps baked goods rise, and provides that soft chew so many people miss once they remove wheat from their diet. Fortunately, a growing variety of gluten-free (GF) flour substitutes now exist. Each has its own unique strengths, weaknesses, and best uses. Understanding how to choose the right flour for the right recipe is the key to enjoying delicious baked goods again, without sacrificing health or safety. Rice Flour: The Everyday Workhorse Rice flour, both white and brown, is one of the most common gluten-free flours. It is mild in flavor, easy to digest, and widely available. White rice flour is light and neutral, making it ideal for cookies, pancakes, and delicate cakes. Brown rice flour has more fiber and a nuttier taste, which works well in hearty breads and muffins. However, rice flour can create a gritty texture if used alone. Most bakers find success when blending it with starches like tapioca or potato to improve tenderness. For people with celiac disease, rice flour is often the safest starting point because it is affordable, predictable, and relatively easy to handle. Almond Flour: Richness and Protein Almond flour, made from finely ground blanched almonds, is one of the most popular GF flour substitutes. It is naturally high in protein, healthy fats, and vitamin E. The flavor is rich and slightly sweet, making it perfect for cookies, brownies, pie crusts, and quick breads. Baking with almond flour creates moist and tender results, but it does not behave like wheat flour. Because it is dense, recipes often need extra eggs for structure. For people with celiac disease, almond flour offers both nutrition and satisfaction, but those with nut allergies will need to avoid it. Coconut Flour: Absorbent and Fiber-Rich Coconut flour is made from dried coconut meat, finely ground into a soft powder. It is incredibly high in fiber and highly absorbent. This means recipes using coconut flour require more liquid and more eggs than usual. A little goes a long way: usually only ¼ to ½ cup of coconut flour is needed to replace 1 cup of wheat flour. Coconut flour produces dense, moist baked goods with a subtle coconut flavor. It is excellent in pancakes, muffins, and sponge cakes when used properly. For those with celiac disease or gluten sensitivity, coconut flour can be a powerful tool for boosting fiber intake, but it requires careful recipe adjustments to avoid dryness. Tapioca and Potato Starches: The Texture Boosters Tapioca starch and potato starch are not usually used on their own but are essential in gluten-free baking blends. These starches add chewiness, lightness, and elasticity to recipes. When mixed with heavier flours such as rice or almond, they help mimic the airy structure that gluten provides. Tapioca works particularly well in pizza crusts and flatbreads, while potato starch adds tenderness to cakes and muffins. For people with celiac disease, blends that include these starches often provide the closest texture to wheat-based baked goods. Sorghum Flour: Whole Grain Goodness Sorghum is an ancient grain that has been used for centuries in Africa and Asia. Its flour has a mild, slightly sweet taste and works well in breads, muffins, and pancakes. It is high in antioxidants, protein, and iron, making it a nutritious choice. Sorghum flour can be combined with lighter flours or starches to prevent density. For people with gluten sensitivity, sorghum is a satisfying way to enjoy whole grains without the risks of wheat, barley, or rye. Oat Flour: Familiar and Comforting Oats are naturally gluten-free, but they must be certified gluten-free to avoid cross-contamination. Oat flour has a warm, familiar taste and adds softness to cookies, muffins, and pancakes. It is rich in soluble fiber, which supports digestion and heart health. Many people with celiac disease tolerate certified GF oats well, though a small percentage may react to oat proteins. For those who can safely enjoy it, oat flour is a versatile and comforting ingredient. When to Blend Flours One of the most important lessons in gluten-free baking is that no single flour can do everything. Blending is key. A mix of a heavier flour (like rice or sorghum), a protein-rich flour (like almond), and a starch (like tapioca) often yields the best results. Commercial gluten-free all-purpose blends are convenient, but making your own gives more control and allows you to adjust for different recipes. What This Means for People with Celiac Disease or Gluten Sensitivity For people newly diagnosed with celiac disease, switching to gluten-free baking can feel discouraging at first. Wheat flour seems irreplaceable. However, with the right knowledge, baking can become joyful again. Each gluten-free flour offers unique benefits, and with practice, bakers can create breads, cakes, and cookies that taste just as good—if not better— than their wheat-based versions. For those with gluten sensitivity, experimenting with flours can also provide digestive relief. Some flours are lighter and easier on the gut, while others provide much-needed nutrition. Choosing the right flour is not only about taste but also about supporting long-term health. Conclusion Gluten-free baking does not have to be a compromise. By understanding the strengths of different flours—rice for neutrality, almond for richness, coconut for fiber, starches for texture, sorghum for nutrition, and oats for comfort—bakers can unlock a new world of possibilities. Whether you are managing celiac disease, living with gluten sensitivity, or simply curious about alternatives, learning how and when to use each gluten-free flour transforms baking from a struggle into a creative and rewarding experience.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/flour_CC--topastrodfogna.webp.fbad654fbdeff17a4e3eec2be3df86ca.webp" length="5980" type="image/webp"/><pubDate>Fri, 03 Oct 2025 13:34:02 +0000</pubDate></item><item><title>Little Northern Bakehouse: Easy Gluten-free Cranberry Apple Stuffing</title><link>https://www.celiac.com/celiac-disease/little-northern-bakehouse-easy-gluten-free-cranberry-apple-stuffing-r4700/</link><description><![CDATA[Celiac.com 10/01/2025 - Bursting with the fall flavors you love, this Easy Gluten-Free Cranberry Apple Stuffing is sure to become your new favorite holiday dish. Apples and cranberries add a refreshing twist to a gluten-free variation of classic stuffing. Festive, holiday-themed recipes can be complex and time-consuming—but not this one. This easy gluten-free vegan stuffing is ready in just five steps and makes a perfect plant-based gluten-free side dish for your next Thanksgiving or holiday dinner. This recipe—fantastic as is—also serves as a great base if you like to get creative. Make it your own by experimenting with different fruits, vegetables, and seeds. Simply switch up your ingredients for step 3. Easy Gluten-Free Cranberry Apple Stuffing Ingredients: 1 loaf Little Northern Bakehouse gluten-free Millet & Chia bread, crust removed and cubed 1 Tbsp ground flax seeds 2 Tbsp warm water 2 Tbsp olive oil 1 cup vegetable broth ½ cup celery, finely chopped 1 shallot, finely chopped 2 medium red apples, chopped ½ cup dried cranberries ½ tsp ground sage ¼ tsp granulated garlic ⅛ tsp turmeric Salt and pepper, to taste Instructions: Make a flax egg by combining ground flax seeds with water; let stand 10 minutes until thickened. Spread bread cubes on a cookie sheet and bake at 350°F until they begin to crisp. Set aside to cool. In a skillet, soften the celery and shallot in olive oil; add apples and spices and cook 2 minutes more. Transfer to a large mixing bowl along with the flax egg, broth, bread cubes, and cranberries. Mix well and transfer to a greased casserole dish. Cover with aluminum foil and bake 20 minutes. Remove foil and bake an additional 10 minutes, until stuffing is set and the top is golden brown. Garnish with dried cranberries and fresh sage. Serve and enjoy! Follow us on Instagram, Facebook, and Pinterest to get more of the same in your feed—and find a community of gluten-free peers, too. Find Little Northern Bakehouse near you.]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_10/LNB_Blog-Header_Stuffing_OCT2025.webp.5758cc275c612daf4d595dc8fcc473da.webp" length="37388" type="image/webp"/><pubDate>Wed, 01 Oct 2025 21:15:00 +0000</pubDate></item><item><title>Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms</title><link>https://www.celiac.com/celiac-disease/gluten-free-food-ingredients-that-can-trigger-celiac-disease-and-ibs-like-symptoms-r7000/</link><description>Celiac.com 10/01/2025 - For people with celiac disease or gluten sensitivity, avoiding gluten is the foundation of treatment. However, many discover that even when they completely remove gluten from their diet, they still experience ongoing digestive discomfort, fatigue, or other symptoms that resemble irritable bowel syndrome (IBS). One important reason for this is that many commercially prepared gluten-free foods contain additional ingredients that can irritate the gut. These ingredients are usually added to improve texture, sweetness, or shelf life, but they may also trigger bloating, diarrhea, constipation, or abdominal pain. Understanding these common culprits can help people make better food choices and improve their quality of life. Alcohol-Based Sugar Substitutes Sugar alcohols such as sorbitol, mannitol, xylitol, erythritol, and maltitol are often added to gluten-free products because they provide sweetness with fewer calories. They are common in sugar-free candy, chewing gum, protein bars, and baked goods. While they are technically gluten-free, they are not always gut-friendly. These sweeteners are only partially absorbed in the small intestine, which means the remainder travels to the colon where bacteria ferment them. This fermentation process produces gas, which can cause bloating, cramping, and diarrhea. For people with celiac disease, the small intestine is often already sensitive or healing from gluten damage. Consuming large amounts of sugar alcohols can worsen digestive discomfort and mimic the very symptoms that patients expect to disappear on a gluten-free diet. Even those with non-celiac gluten sensitivity or IBS may find that sugar alcohols cause unpredictable reactions. Reducing or avoiding these ingredients can be an important step in digestive recovery. Gums and Thickeners Gluten-free baked goods often rely on thickeners and stabilizers to mimic the texture that gluten provides. Xanthan gum, guar gum, carrageenan, and locust bean gum are among the most common. While generally recognized as safe, these additives can be difficult to tolerate in large amounts. Xanthan gum, for example, is produced by fermenting sugars with bacteria, and in sensitive individuals it can increase gas and cause loose stools. Guar gum, which comes from a legume, can act as a powerful soluble fiber. Although this may benefit some people, others experience bloating and abdominal pain when consuming it. Carrageenan, derived from seaweed, has been linked in some studies to inflammation of the digestive tract. For someone with celiac disease who is already managing inflammation and intestinal healing, these extra irritants can create setbacks. Choosing gluten-free foods with minimal gums and thickeners may reduce lingering symptoms and promote faster recovery. Highly Processed Gluten-Free Grains Many gluten-free products are made with refined flours such as white rice flour, tapioca starch, potato starch, and corn starch. These ingredients are gluten-free, but they are low in fiber and can spike blood sugar quickly. Rapid changes in blood sugar may contribute to fatigue, mood swings, and digestive upset. They also do not provide the same nutritional benefits as whole gluten-free grains such as quinoa, buckwheat, millet, or certified gluten-free oats. People with celiac disease who rely heavily on refined gluten-free products may notice persistent bloating, constipation, or nutrient deficiencies. A better approach is to build meals around whole, naturally gluten-free foods such as vegetables, fruits, legumes, lean proteins, and unprocessed grains. This strategy improves gut health and ensures adequate vitamin and mineral intake. Dairy Substitutes and Additives Many individuals with celiac disease also develop temporary or long-term lactose intolerance because intestinal damage reduces the body’s ability to digest lactose. Dairy-free and vegan gluten-free products are often made with additives such as soy protein isolates, pea protein concentrates, and emulsifiers to create creamy textures. While helpful for food manufacturing, these ingredients may not sit well with everyone. Some emulsifiers, like polysorbates or carboxymethylcellulose, have been studied for their potential role in altering gut bacteria and promoting inflammation. People recovering from celiac disease may want to choose simpler dairy substitutes with fewer additives or use naturally dairy-free options such as coconut milk, almond milk, or rice milk. High-FODMAP Ingredients Many people with celiac disease who follow a gluten-free diet but still feel sick may actually be sensitive to FODMAPs. FODMAPs are a group of fermentable carbohydrates that include certain fibers, sugars, and sugar alcohols. Gluten-free foods can sometimes contain high-FODMAP ingredients such as chicory root fiber, inulin, honey, and certain fruit juices. These ingredients can cause IBS-like symptoms including gas, bloating, abdominal pain, and irregular bowel movements. A low-FODMAP approach, guided by a dietitian, can help identify which specific foods worsen symptoms. For those with celiac disease, this often means avoiding not just gluten, but also additional fermentable ingredients until the gut fully heals. Processed Meats and Seasonings Gluten-free sausages, deli meats, and flavored seasonings may contain added starches, gums, or preservatives. While technically free of gluten, these additives may still upset sensitive digestive systems. Nitrates, excessive sodium, and artificial flavor enhancers such as monosodium glutamate (MSG) can also trigger headaches or stomach upset in some individuals. For those with celiac disease or gluten sensitivity, sticking with minimally processed meats, fresh herbs, and natural seasonings may help reduce these risks. Cooking at home with whole ingredients provides more control over both gluten exposure and gut irritants. Why This Matters for People with Celiac Disease and Gluten Sensitivity Living with celiac disease or gluten sensitivity means that even after removing gluten, the gut may remain fragile and sensitive. Ongoing symptoms can be confusing and discouraging, especially when someone believes they are doing everything right. Recognizing that gluten-free does not always mean gut-friendly is a critical step toward better health. Ingredients such as alcohol-based sugar substitutes, gums, thickeners, high-FODMAP fibers, and processed additives can all play a role in lingering discomfort. By learning to read labels carefully, focusing on whole foods, and limiting products with unnecessary additives, people with celiac disease can improve their chances of healing and symptom relief. Working with a knowledgeable dietitian may also help identify personal triggers and create a tailored plan that goes beyond just gluten avoidance. Conclusion Gluten-free eating is essential for those with celiac disease and gluten sensitivity, but it is not the full story. Many additives in gluten-free products—while safe for the general population—can worsen digestive symptoms in sensitive individuals. Alcohol-based sugar substitutes, gums like xanthan and guar, refined flours, high-FODMAP fibers, and processed additives are all potential culprits. Paying close attention to these hidden triggers can make the difference between continued discomfort and lasting relief. For patients, this means looking beyond the gluten-free label and recognizing that gut healing requires a thoughtful approach to food choices. The ultimate goal is not only to avoid gluten, but also to nurture the digestive system back to health, restore energy, and allow life to be lived fully and comfortably.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/sunshine_CC--Simon_Jowett.webp.a5542a8760fc2f34222c1efb211bf35b.webp" length="29874" type="image/webp"/><pubDate>Wed, 01 Oct 2025 13:37:00 +0000</pubDate></item><item><title>Should You Be on a Gluten-Free Diet? A Skeptical Look Beyond the Headlines (+Video)</title><link>https://www.celiac.com/celiac-disease/should-you-be-on-a-gluten-free-diet-a-skeptical-look-beyond-the-headlines-video-r7001/</link><description>Celiac.com 09/30/2025 - Media headlines, including a recent article in Scientific American about gluten, often make bold claims: "Gluten-free diets are unnecessary," or "Only people with celiac disease benefit from avoiding gluten." These statements are designed to grab attention, but they rarely capture the complexity of the science. While it is true that celiac disease—an autoimmune condition affecting about 1 percent of the population—requires strict lifelong gluten avoidance, there is also a large group of people who do not have celiac disease but still report symptoms that improve when they stop eating gluten. This group is often labeled as having non-celiac gluten sensitivity (NCGS) or non-celiac wheat sensitivity (NCWS). To dismiss their experiences risks ignoring a real medical issue that affects quality of life. Sponsored Science and the Need for Caution The article in question was supported by Yakult, a company that produces probiotic drinks. While the editors may have maintained independence, the appearance of a corporate sponsor raises valid concerns about subtle bias. Companies that make gut-related products have an interest in framing dietary issues in a certain way. This does not mean the article is wrong, but it does mean readers should apply a healthy dose of skepticism when the take-home message seems oversimplified or dismissive of patient experiences. Evidence for Non-Celiac Gluten Sensitivity Many individuals without celiac disease report digestive or systemic symptoms such as bloating, abdominal pain, brain fog, fatigue, and even joint pain that improve on a gluten-free diet. Research trials on NCGS have been inconsistent, but several controlled studies show that a subset of patients does react when challenged with gluten. Others appear to react to components of wheat beyond gluten, such as amylase-trypsin inhibitors (ATIs) or fermentable carbohydrates known as FODMAPs. Regardless of the exact trigger, the pattern is clear: for many people, reducing or eliminating gluten-containing foods provides relief. It is worth noting that self-diagnosed individuals often feel better on a gluten-free diet even before any medical testing. While some of this may be due to placebo effects, the consistency of these reports suggests there is a genuine biological basis for symptoms outside of celiac disease. What This Means for People with Celiac Disease For those with celiac disease, strict gluten avoidance is non-negotiable. Even trace amounts of gluten can damage the small intestine and increase long-term risks such as osteoporosis, malnutrition, and certain cancers. The debate over non-celiac sensitivity should not overshadow this reality. Instead, it should highlight the importance of accurate diagnosis. Patients who suspect gluten is a problem should be tested for celiac disease before adopting a gluten-free diet, otherwise valuable diagnostic evidence may be lost. What This Means for People with Gluten Sensitivity For people who do not have celiac disease but still feel ill when consuming gluten, the message is more nuanced. Dismissing their experience as "all in their heads" is unhelpful and misleading. These individuals may benefit from a diet that reduces or removes wheat products, even if the trigger is not gluten itself. The goal should be symptom relief, not strict perfection. In many cases, reducing wheat intake by 80 to 90 percent is enough to improve quality of life. This perspective challenges the headline claim that there are "few health benefits" to a gluten-free diet unless you have celiac disease. For a sizable minority of people, the benefits are very real: less pain, better digestion, improved mental clarity, and more energy. Risks and Misconceptions About Gluten-Free Diets Critics often argue that gluten-free diets are risky because they can be low in fiber or rely on ultra-processed gluten-free products. This can be true, but it is not inherent to the diet itself. A well-planned gluten-free diet rich in fruits, vegetables, beans, nuts, seeds, and naturally gluten-free grains such as quinoa and buckwheat can be both healthy and nutritionally complete. The real danger comes from over-reliance on packaged gluten-free foods, which may be high in sugar, fat, and additives. Beyond Celiac and Gluten Sensitivity: The Bigger Picture Researchers are increasingly discovering that food intolerances exist on a spectrum. Celiac disease is the most clearly defined, but gluten sensitivity, wheat sensitivity, and FODMAP intolerance all overlap. Some individuals who think they are gluten-sensitive may in fact be sensitive to other wheat components or to poorly absorbed carbohydrates. Others may have both celiac disease and secondary intolerances that complicate recovery. This complexity cannot be captured in a single clickbait headline. Conclusion: Respecting Patient Experience The debate over gluten-free diets often swings between extremes: enthusiastic endorsement on social media versus skeptical dismissal in the medical literature. The truth lies in the middle. For people with celiac disease, avoiding gluten is essential. For people with non-celiac gluten or wheat sensitivity, reducing gluten may significantly improve symptoms, even if the mechanism is still under investigation. And for the general public, gluten avoidance may not be necessary but is not inherently harmful if the diet is balanced. What matters most is listening to patient experiences, respecting the limits of current research, and avoiding simplistic claims—especially when the article is underwritten by a company with commercial interests. For anyone struggling with unexplained digestive or systemic symptoms, careful medical evaluation and a thoughtful dietary approach may make a world of difference. Read more at: scientificamerican.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/sunshine_CC--Unfurled.webp.2fcdeef6a29cdd37e28054d4949732b5.webp" length="27976" type="image/webp"/><pubDate>Tue, 30 Sep 2025 13:34:00 +0000</pubDate></item><item><title>The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions</title><link>https://www.celiac.com/celiac-disease/the-hidden-role-of-vitamin-d-in-celiac-disease-and-other-chronic-inflammatory-conditions-r6998/</link><description>Celiac.com 09/29/2025 - Vitamin D has long been associated with healthy bones and the regulation of calcium in the body. However, scientists now understand that its role extends far beyond skeletal health. Almost every cell in the body has receptors for vitamin D, meaning it can influence hundreds of processes. Vitamin D is created in the skin when exposed to sunlight and can also be consumed in foods or supplements. After being processed in the liver and kidneys, it becomes active and influences cell growth, immunity, and the integrity of tissue barriers such as skin and gut linings. Deficiency in vitamin D has been linked to autoimmune diseases, heart disease, metabolic syndrome, inflammatory bowel disease, and celiac disease. Researchers are increasingly focusing on how vitamin D may help prevent or manage these chronic conditions by strengthening epithelial barriers and regulating immune responses. Vitamin D and Skin Health The skin is both a producer and a target of vitamin D. Active vitamin D helps skin cells mature properly, strengthens the outermost protective layer, and regulates proteins that keep skin cells tightly connected. These actions prevent harmful microbes and allergens from entering the body. In conditions such as atopic dermatitis (eczema) and psoriasis, the skin barrier becomes weakened. Low vitamin D levels are common in people with these conditions, and deficiency may worsen symptoms. Research shows that vitamin D reduces inflammation by calming overactive immune cells and increasing antimicrobial peptides that protect against bacteria. Clinical studies indicate that supplementation can lessen the severity of eczema and psoriasis, especially when combined with standard treatments. Topical vitamin D creams are also widely used for psoriasis, where they help restore normal skin growth and reduce redness and scaling. Vitamin D and Cardiovascular Health Beyond its skin benefits, vitamin D is also active in the heart and blood vessels. Cells lining blood vessels have vitamin D receptors, which allow the vitamin to regulate blood pressure, prevent excess inflammation, and improve vessel flexibility. Deficiency has been associated with high blood pressure, heart attacks, and strokes. Studies in both animals and humans show that vitamin D can lower blood pressure by reducing overactivity in a hormone system that controls fluid balance. It may also improve cholesterol levels, support insulin function, and reduce oxidative stress. However, large trials on vitamin D supplementation have shown mixed results. Some groups, such as the elderly or those with severe deficiency, appear to benefit more, while others show little change. This suggests that vitamin D may be most important in correcting deficiencies rather than providing extra benefit in already healthy people. Vitamin D and the Gut Barrier The intestines serve as one of the body’s most important protective barriers. They allow nutrients to pass through while keeping harmful microbes and toxins out. This barrier relies on specialized proteins that seal cells together and immune cells that respond appropriately to threats. When this system fails, the result is often inflammation and chronic disease. Vitamin D helps maintain this balance by supporting tight junction proteins, preventing excessive cell death, and encouraging healthy regeneration. It also shapes the immune response in the gut, encouraging tolerance instead of constant inflammation. Importantly, vitamin D affects the composition of gut bacteria, helping maintain a diverse and balanced microbiome. Studies in animals have shown that supplementing with vitamin D can repair damaged intestinal barriers, reduce harmful immune activity, and restore healthy gut structure. Vitamin D in Inflammatory Bowel Disease and Celiac Disease Inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis, as well as celiac disease, all involve damage to the intestinal lining. This damage allows antigens and microbes to enter the body, fueling inflammation. Research shows that people with these conditions frequently have low vitamin D levels, and that deficiency is linked with more severe disease and higher relapse rates. Animal experiments demonstrate that vitamin D supplementation can prevent gluten-induced damage in celiac-like conditions by restoring the tightness of intestinal barriers and reducing immune cell infiltration. In humans, people with celiac disease often improve their vitamin D levels once they start a gluten-free diet, which suggests that healing the gut improves absorption. Supplementation can further support bone strength and well-being in these patients. For inflammatory bowel disease, vitamin D supplementation has been shown to reduce inflammatory markers and lower relapse risk, though results vary depending on baseline levels and dosage. Why This Matters for People with Celiac Disease For people with celiac disease, the key to managing symptoms is strict avoidance of gluten. However, even with a gluten-free diet, many continue to face challenges such as weakened bones, persistent fatigue, and ongoing gut inflammation. Vitamin D may offer an additional layer of support by helping to restore barrier function in the intestine, calming inflammation, and strengthening the immune system. Maintaining healthy vitamin D levels could reduce complications, improve quality of life, and possibly make the gut more resilient to accidental gluten exposure. While more studies are needed, the existing evidence suggests that vitamin D should be considered an important part of comprehensive care in celiac disease, alongside diet and other medical strategies. Conclusion Vitamin D is far more than a bone-strengthening nutrient. It is a powerful regulator of the skin, cardiovascular system, and intestinal barrier. By supporting epithelial integrity, balancing immune responses, and working with the microbiome, vitamin D helps the body resist chronic inflammation and disease. For those with conditions such as eczema, psoriasis, heart disease, inflammatory bowel disease, and especially celiac disease, ensuring adequate vitamin D intake may be an important step toward better health and long-term management. Read more: preprints.org</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/sunshine_CC--Thomas_Frost_Jensen.webp.6e09728dbd11ad78121c7432464d1572.webp" length="49956" type="image/webp"/><pubDate>Mon, 29 Sep 2025 13:37:02 +0000</pubDate></item><item><title><![CDATA[Buckwheat Crust Wild Mushroom & Truffle Oil Pizza]]></title><link>https://www.celiac.com/celiac-disease/buckwheat-crust-wild-mushroom-truffle-oil-pizza-r6994/</link><description>Celiac.com 09/27/2025 - Pizza has a long and storied history, stretching back to rustic flatbreads in the Mediterranean world. Traditionally topped with olive oil, herbs, and simple vegetables, these early versions paved the way for the global phenomenon we know today. While most pizzas are based on wheat flour crusts, alternative grains like buckwheat have gained popularity as both a gluten-free option and a flavorful twist on the classic dish. Buckwheat, despite its name, is not related to wheat. It has been used for centuries in Eastern Europe and Asia in dishes such as soba noodles, crepes, and porridges. Its nutty, earthy taste provides a hearty foundation, making it an ideal base for pizza. In this recipe, the robust flavors of buckwheat pair beautifully with wild mushrooms, creamy fontina cheese, fresh thyme, and a drizzle of aromatic truffle oil. The result is a pizza that is both rustic and elegant, perfect for entertaining or enjoying as a special weekend meal. Ingredients For the Buckwheat Crust 1 cup buckwheat flour ½ cup rice flour 1 teaspoon baking powder ½ teaspoon sea salt 2 tablespoons olive oil ½ cup warm water (more if needed) For the Topping 2 tablespoons olive oil 2 cups mixed wild mushrooms (such as chanterelle, oyster, or shiitake), sliced 1 teaspoon fresh thyme leaves 1 cup shredded fontina cheese Salt and freshly ground black pepper to taste 1–2 teaspoons truffle oil for drizzling Instructions Prepare the crust: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the buckwheat flour, rice flour, baking powder, and salt. Add the olive oil and gradually pour in the warm water, stirring until a soft dough forms. If the dough feels too dry, add a little more water, one tablespoon at a time. Shape the crust: Place the dough between two sheets of parchment paper and roll it out into a thin circle or rectangle about ¼ inch thick. Transfer the crust (with parchment) onto a baking sheet or pizza stone. Bake for 8–10 minutes until just set but not browned. Cook the mushrooms: While the crust bakes, heat olive oil in a skillet over medium heat. Add the mushrooms and thyme and sauté for 6–8 minutes until softened and golden. Season with salt and pepper. Assemble the pizza: Remove the crust from the oven. Sprinkle the shredded fontina evenly over the base. Scatter the sautéed mushrooms on top. Return the pizza to the oven and bake for another 10–12 minutes, until the cheese is melted and bubbly. Finish and serve: Remove the pizza from the oven and let it cool slightly. Drizzle with truffle oil just before serving for a fragrant, luxurious touch. Conclusion This buckwheat crust wild mushroom and truffle oil pizza is more than just a gluten-free alternative—it is a celebration of deep, earthy flavors and gourmet simplicity. The nuttiness of the crust, the richness of the mushrooms, and the elegance of truffle oil create a dish that elevates pizza night into something memorable. Whether you are gluten-sensitive or simply eager to try new ingredients, this recipe is a delightful way to enjoy pizza with a fresh perspective.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/pizza_CC--shoshanah.webp.983641960dabfb0a4dbe1e45af029b93.webp" length="61638" type="image/webp"/><pubDate>Sat, 27 Sep 2025 13:37:01 +0000</pubDate></item><item><title>Celiac Patients and the Future of Gluten-Free Prescriptions in the UK</title><link>https://www.celiac.com/celiac-disease/celiac-patients-and-the-future-of-gluten-free-prescriptions-in-the-uk-r6992/</link><description>Celiac.com 09/26/2025 - For people living with celiac disease, the only effective treatment is a strict, lifelong gluten-free diet. Unlike food sensitivities or intolerances, this condition is an autoimmune disorder that damages the small intestine when gluten is consumed. In the United Kingdom, patients have historically been able to access gluten-free staple foods, such as bread and flour, through National Health Service (NHS) prescriptions. This system was designed to ensure that all patients, regardless of income, could maintain the diet necessary to manage their health. Recently, however, proposals in South Yorkshire have raised concerns among patients and medical professionals. The local Integrated Care Board (ICB) has suggested limiting gluten-free food prescriptions to children under the age of 18, citing financial pressures and the increasing availability of gluten-free products in supermarkets. While the move is intended to save money, many fear it could create new challenges for adults with celiac disease, especially those with limited financial resources. Understanding Celiac Disease Celiac disease affects thousands of people across South Yorkshire and millions worldwide. It is caused by the body’s immune system reacting to gluten, a protein found in wheat, barley, and rye. This reaction damages the lining of the small intestine, reducing the body’s ability to absorb essential nutrients. Symptoms vary but can include abdominal pain, bloating, diarrhea, fatigue, anemia, and in the long term, complications such as osteoporosis and an increased risk of certain cancers. Unlike conditions where dietary adjustments are a matter of choice, celiac disease requires absolute commitment to a gluten-free lifestyle. Even small amounts of gluten can cause damage and symptoms. For this reason, the availability and affordability of gluten-free food is not just a matter of convenience—it is essential medical management. The Proposal to End Prescriptions The South Yorkshire ICB has proposed withdrawing gluten-free prescriptions for adults, while continuing to provide them for children. According to the ICB, gluten-free products are now more widely available in mainstream supermarkets than they were in the past. The board estimates that removing prescriptions would save the local NHS around £372,000 per year, funds that could be redirected to other services. However, the price comparison between gluten-free products and standard bread shows why patients are concerned. For example, a standard 800g loaf of bread may cost as little as 49p, while a much smaller gluten-free loaf can cost nearly £3. A typical prescription provides eight to ten loaves per month, which for many families helps offset the considerable cost difference. Impact on Patients For many celiac patients, especially those from lower-income households, the removal of prescriptions could mean a real struggle to maintain a safe diet. The financial burden of consistently purchasing gluten-free products would be significant, and some patients may be tempted to take risks with cheaper, gluten-containing foods. This would inevitably lead to poor adherence to the gluten-free diet, increasing the likelihood of complications and long-term health problems. Helen Armstrong, a patient and blogger from Sheffield, highlighted that while she can personally afford to buy gluten-free products, those with tighter budgets will suffer the most. She also noted that the greatest price differences are seen in budget supermarkets, the very places lower-income families rely on. This suggests that the proposed change may disproportionately affect the most vulnerable members of society. Medical Concerns Medical professionals have voiced serious concerns about the withdrawal of prescriptions. Dietitian Dr. Nick Trott from Sheffield Hallamshire Hospital emphasized that celiac disease is not a mild intolerance but a severe autoimmune disorder with no alternative treatment options. Prescriptions help ensure that patients stay on track with their diet, reducing the risk of serious health problems later in life. By removing this support, healthcare professionals fear the NHS could face greater costs in the future. Treating complications such as malnutrition, osteoporosis, or intestinal cancers would likely far exceed the short-term savings from cutting prescriptions. In this sense, the proposal may save money today but create a larger financial and medical burden tomorrow. The NHS Perspective The ICB has explained that the decision would align South Yorkshire with national guidance and neighboring health boards, many of which have already restricted gluten-free prescribing. They also point out that many manufactured gluten-free breads contain ultra-processed ingredients, which raises questions about whether it is appropriate for the NHS to provide these items as part of a healthy diet. NHS representatives stress that they are reviewing the issue carefully, consulting with patients, doctors, and local councils before making a final decision. The emphasis, they say, is on balancing value for money with patient needs. However, for many patients, this explanation provides little comfort, as the real-life challenge of affording gluten-free food remains unresolved. Broader Context This debate reflects a wider issue faced by healthcare systems: how to balance limited resources while ensuring fair access to treatment. For patients with celiac disease, the treatment is not medication but food itself. Unlike other conditions where treatment costs are covered directly through drugs or therapies, celiac patients must manage their condition at the supermarket checkout. As gluten-free diets have grown in popularity among people without celiac disease, supermarkets have expanded their offerings. While this is positive for choice, it does not change the fact that gluten-free products remain significantly more expensive. For those who rely on them for medical reasons, this price gap is a daily challenge. What This Means for People with Celiac Disease For patients, the proposed withdrawal of gluten-free prescriptions highlights the ongoing struggle to be understood and supported. Celiac disease is often misunderstood as a dietary preference, but it is in fact a lifelong condition with serious consequences if not managed properly. Losing access to prescriptions could widen inequalities, leaving those with fewer financial resources at higher risk of poor health outcomes. It also means that patients will need to become even more resourceful in managing their diets. While some may cope by baking their own gluten-free bread or finding affordable alternatives, many will find the increased costs impossible to bear. For these individuals, the lack of support could translate into increased illness, greater dependence on healthcare, and reduced quality of life. Conclusion The debate over gluten-free prescriptions in South Yorkshire is about more than saving money. It raises fundamental questions about fairness, access, and the role of healthcare in supporting patients with chronic conditions. While the NHS faces difficult financial choices, the needs of patients with celiac disease must remain central to the conversation. Cutting prescriptions may appear to be a quick financial fix, but the long-term consequences could be significant both for individuals and for the healthcare system as a whole. For people with celiac disease or gluten sensitivity, this issue underscores the importance of ongoing advocacy, education, and awareness. Their treatment is not optional and cannot be replaced. A strict gluten-free diet is the only path to health, and society must consider how best to ensure it is accessible to all. Read more at: bbc.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/sainsburys_CC--eastleighbusman.webp.fe442451720c416675c38216f150694c.webp" length="41868" type="image/webp"/><pubDate>Fri, 26 Sep 2025 13:32:02 +0000</pubDate></item><item><title>Digestive System Cancer Risk in Autoimmune Disease: What It Means for Celiac Patients (+Video)</title><link>https://www.celiac.com/celiac-disease/digestive-system-cancer-risk-in-autoimmune-disease-what-it-means-for-celiac-patients-video-r6993/</link><description>Celiac.com 09/25/2025 - Digestive system cancers are among the most common and deadly forms of cancer worldwide, accounting for a large share of cancer diagnoses and deaths. Because these cancers often develop without clear early symptoms, many are diagnosed late, making them difficult to treat. Researchers have increasingly turned their attention to groups of people who may face higher risks, in order to develop prevention and screening strategies that can improve early detection. One area of growing interest is the connection between autoimmune diseases and cancer risk. Autoimmune conditions such as celiac disease, type 1 diabetes, systemic lupus erythematosus, and multiple sclerosis involve chronic immune system activity and long-term inflammation. This constant stress on organs and tissues, combined with the effects of lifelong treatment, could contribute to the development of tumors. This systematic review and meta-analysis sought to bring clarity by carefully examining evidence from dozens of studies and accounting for potential bias in past research. Study Purpose The central goal of the study was to evaluate whether certain autoimmune diseases are linked to an increased or decreased risk of cancers of the digestive system. The focus was on celiac disease, type 1 diabetes, systemic lupus erythematosus, and multiple sclerosis. Researchers wanted to minimize bias in earlier findings and provide reliable estimates that could guide both doctors and patients. Specifically, the cancers under review included the stomach, esophagus, pancreas, small intestine, liver, gallbladder, colon, and rectum. These cancers represent the majority of digestive system malignancies worldwide. How the Study Was Conducted To ensure thoroughness, the team conducted a systematic review of existing scientific publications across multiple databases, without restrictions on publication year. They used strict tools for assessing the quality of the studies and carefully accounted for sources of error. By combining results in a meta-analysis, they were able to analyze data from more than 1.5 million cases across 47 separate studies. Unlike individual studies that may be limited by small sample sizes or inconsistent definitions, this approach allowed for more reliable estimates. Importantly, the researchers included extensive bias assessment, meaning they adjusted their conclusions to account for potential distortions in the data. Main Findings The results revealed a complex picture, with some autoimmune diseases linked to an increased cancer risk and others showing protective associations. Celiac Disease: Celiac patients were found to have higher risks of cancer in the pancreas, esophagus, colon, liver, and especially the small intestine. Among all associations, the strongest was between celiac disease and small intestine cancer, with risk more than four times higher than in the general population. Systemic Lupus Erythematosus: Patients with lupus showed elevated risks of pancreatic, liver, colon, and esophageal cancers. No increased risk was seen for stomach or rectal cancers. Type 1 Diabetes: This condition was linked to greater risks of stomach, pancreatic, liver, colon, esophageal, and gallbladder cancers. It was not strongly connected to small intestine or rectal cancers. Multiple Sclerosis: In contrast to the other diseases, multiple sclerosis showed an inverse relationship with several cancers. Patients had lower risks of pancreatic, esophageal, rectal, and colorectal cancers. The reasons for this unexpected finding are not fully understood and require further investigation. Why Autoimmune Diseases May Influence Cancer Risk Autoimmune diseases involve the immune system mistakenly attacking the body’s own tissues. This leads to persistent inflammation, which can contribute to cancer development by damaging cells, encouraging abnormal growth, and reducing the body’s ability to control malignant changes. Chronic inflammation is already known to be a major factor in cancer risk in conditions such as inflammatory bowel disease. In addition, treatments for autoimmune conditions often involve medications that suppress the immune system, potentially altering how the body detects and eliminates cancerous cells. On the other hand, certain immune characteristics of diseases like multiple sclerosis may enhance cancer surveillance, explaining the observed protective effect in some cases. Implications for Celiac Disease For individuals with celiac disease, the study’s findings are especially important. While the risk of small intestine cancer is well-documented, this study confirmed associations with other digestive cancers, such as pancreatic and liver cancer, after adjusting for bias. This suggests that people with celiac disease may require closer long-term monitoring, even if they maintain a strict gluten-free diet. Importantly, the study did not find evidence of increased risk for stomach or colorectal cancers in celiac patients, offering some reassurance. Still, the confirmation of risks in other organs underscores the need for awareness among both doctors and patients. Why This Matters to Patients People with autoimmune diseases already face the daily challenges of managing lifelong conditions. Adding the potential for increased cancer risk makes the picture even more complex. For celiac patients and those with other autoimmune disorders, these findings highlight the importance of regular medical checkups, open communication with healthcare providers, and awareness of potential symptoms that should not be ignored. From a healthcare perspective, the results suggest that screening and preventive strategies may need to be tailored for patients with autoimmune conditions. Identifying individuals at highest risk could enable earlier detection and better outcomes. While the absolute risks for most cancers remain relatively low, the relative increase for certain digestive system cancers is meaningful enough to warrant attention. Conclusion This large-scale review and meta-analysis brings new clarity to the relationship between autoimmune diseases and digestive system cancers. For celiac disease, systemic lupus erythematosus, and type 1 diabetes, the study confirms elevated risks for specific cancers, particularly those affecting the pancreas, liver, esophagus, and small intestine. Multiple sclerosis, in contrast, appears to show a protective effect against several digestive cancers, though the mechanisms remain uncertain. For people with celiac disease, these findings reinforce the importance of careful long-term monitoring and awareness. While a strict gluten-free diet remains the cornerstone of treatment, patients and doctors must also be mindful of broader health risks. Ultimately, this research is a reminder that managing autoimmune diseases is not only about controlling symptoms but also about protecting overall health through vigilance, prevention, and informed care. Read more at: thelancet.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/cancer_CC--SqueakyMarmot.webp.7d5b1c75a597488e57eef0d1be9eb5b4.webp" length="30256" type="image/webp"/><pubDate>Thu, 25 Sep 2025 13:30:01 +0000</pubDate></item><item><title>Gluten-Free Meal Prep: 7 Easy Batch Recipes for Busy Weekdays (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-meal-prep-7-easy-batch-recipes-for-busy-weekdays-video-r6995/</link><description>Celiac.com 09/24/2025 - For people living with celiac disease or gluten sensitivity, meal planning is more than a lifestyle trend—it is a necessity. Avoiding gluten requires constant vigilance, from reading ingredient labels to preparing safe meals at home. At the same time, modern life often leaves little time to cook from scratch every day. That is why gluten-free meal prep has become an essential strategy. By preparing safe, nutritious food in advance, individuals can save time, reduce stress, and protect themselves from accidental gluten exposure. Batch cooking, where larger portions are made ahead of time and divided into meals for the week, is especially helpful. It ensures there is always something quick and safe to grab, even on the busiest weekday. This article explores seven practical gluten-free recipes that can be prepped in advance, stored, and enjoyed throughout the week. Each recipe is designed to be simple, affordable, and celiac-friendly. Why Meal Prep Matters for Gluten-Free Living Unlike those who choose gluten-free eating as a trend, individuals with celiac disease face severe health risks from cross-contamination and hidden sources of gluten. Even small amounts can trigger intestinal damage and long-term complications. Preparing food at home reduces reliance on restaurant meals and packaged foods, both of which carry risks of gluten exposure. With thoughtful meal prep, people can regain control over their diet, cut grocery costs, and make busy weeks far more manageable. Beyond health and safety, meal prep also helps reduce decision fatigue. Knowing there are pre-cooked, portioned gluten-free meals waiting in the fridge or freezer means one less thing to worry about. This consistency makes it easier to stick to a balanced diet without sacrificing time or convenience. Seven Gluten-Free Batch Recipes 1. Quinoa and Roasted Vegetable Bowls Quinoa is naturally gluten-free and packed with protein. When combined with roasted vegetables like zucchini, bell peppers, and carrots, it creates a hearty base for weekday lunches. Cook a large batch of quinoa at the beginning of the week, roast a tray of seasonal vegetables, and store them in separate containers. Combine portions as needed and top with a lemon-tahini dressing for added flavor. 2. Gluten-Free Chicken and Rice Soup A large pot of chicken and rice soup provides multiple servings that can be stored in the fridge or freezer. Use gluten-free chicken stock, shredded chicken breast, rice, carrots, and celery. This dish is warming, nourishing, and perfect for quick reheats. Portion into single-serving containers for easy grab-and-go lunches or dinners. 3. Sweet Potato and Black Bean Chili Chili is a batch-cooking favorite because it tastes even better after sitting for a day or two. This version replaces gluten-containing grains with sweet potatoes for added texture and nutrition. Cook sweet potatoes with black beans, tomatoes, garlic, and spices. The result is a filling, plant-based dish that freezes well and works as both a main course or a side dish. 4. Egg Muffins with Vegetables For busy mornings, egg muffins are a lifesaver. Beat eggs with spinach, mushrooms, and shredded cheese, then pour into muffin tins and bake until firm. These can be stored in the fridge and quickly reheated in the microwave for a protein-packed breakfast or snack. Ensure all cheese and add-ins are labeled gluten-free. 5. Gluten-Free Turkey Meatballs Meatballs make an excellent batch-prep option because they can be frozen and used in many different meals. Use ground turkey, gluten-free breadcrumbs, herbs, and Parmesan cheese. Bake them on a sheet pan, then divide into meal-sized portions. Pair with gluten-free pasta, zucchini noodles, or serve alongside roasted vegetables for variety. 6. Lentil and Spinach Curry Lentils are naturally gluten-free and high in fiber, making them a great choice for meal prep. A large pot of lentil curry, flavored with coconut milk, garlic, ginger, and curry spices, can be portioned out and enjoyed with rice or gluten-free flatbreads. This meal is hearty, plant-based, and budget-friendly. 7. Gluten-Free Oat Energy Bars Snacks are often overlooked in meal prep, but they are essential for busy days. Homemade gluten-free oat energy bars can be made in a single batch and cut into servings for the week. Combine gluten-free oats with nut butter, honey, dried fruits, and seeds. Press into a pan, refrigerate until set, and cut into bars. These provide quick, safe fuel without the worry of hidden gluten. Tips for Successful Gluten-Free Meal Prep Label all containers clearly with the date and contents. Use separate cutting boards and utensils to prevent cross-contamination. Choose freezer-safe containers for meals you will not eat within three days. Plan a variety of meals to avoid repetition and boredom. Always double-check packaged ingredients for gluten-free certification. What This Means for People with Celiac Disease For those with celiac disease, these meal prep strategies are more than convenient— they are an essential tool for health. By preparing food in advance, patients reduce the risk of accidental gluten exposure, which can cause long-term intestinal damage even without immediate symptoms. Meal prep also reduces reliance on convenience foods, which often contain hidden gluten or are manufactured in facilities with cross-contamination risks. Beyond safety, gluten-free meal prep also supports emotional well-being. Many people with celiac disease report feelings of isolation or frustration when eating outside the home. By having prepared meals ready, they can participate in daily routines with greater confidence and less stress. Conclusion Gluten-free meal prep bridges the gap between safe eating and busy lifestyles. With just a few hours of cooking each week, people with celiac disease or gluten sensitivity can enjoy nutritious, delicious meals without the constant worry of gluten exposure. The seven batch-friendly recipes outlined here demonstrate that safe eating does not have to be complicated or time-consuming. Instead, it can empower individuals to take charge of their health while enjoying the simple pleasures of good food. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/quinoa_bowl_CC--tomatoes_and_friends.webp.a5bde7f5b874c3d98f3e1bbe60bbfc11.webp" length="36214" type="image/webp"/><pubDate>Wed, 24 Sep 2025 13:30:02 +0000</pubDate></item><item><title>Starbucks Doubles Down on Protein and Gluten-Free: What It Means for People with Celiac Disease</title><link>https://www.celiac.com/celiac-disease/starbucks-doubles-down-on-protein-and-gluten-free-what-it-means-for-people-with-celiac-disease-r7024/</link><description>Celiac.com 09/23/2025 - Starbucks plans to "reimagine" its baked items and push deeper into protein-rich and gluten-free choices, including a new protein cold foam, as CEO Brian Niccol refocuses the brand. That's big news for anyone managing celiac disease or gluten sensitivity—more potential options, but also new questions about ingredients, preparation, and cross-contact. The Big Picture: Food That "Matches the Craft of Our Coffee" At Fast Company's Innovation Festival, Niccol said the company's food should match the craft of its coffee, signaling a move toward more artisanal, higher-quality items. Starbucks says it will broaden gluten-free offerings and debut protein cold foam with roughly 15–18 grams of protein, reflecting how customers already hack protein into their drinks. For people who avoid gluten, this could translate into more labeled options and greater visibility for allergens in the app—but labeling alone doesn't eliminate cross-contact risk. Why Protein—and Why Now? Protein is having a moment. Mentions across consumer channels keep climbing and high-protein add-ons fit seamlessly into Starbucks' customization culture. The company highlighted cold foam's popularity (up ~23% year over year) and will use it as a vehicle for protein. If you're gluten-free, protein cold foam made without gluten ingredients could be a helpful way to build a more satiating drink, especially if you're also trying to maintain muscle mass during weight loss or appetite changes. Always verify the specific protein source and preparation each time you order. Gluten-Free Demand Is Surging—Beyond Medical Need The gluten-free food market is expanding rapidly—valued around $7.4–7.8 billion in 2024 and projected to roughly double by the early 2030s. As mainstream demand grows, large chains like Starbucks have stronger incentives to introduce and keep gluten-free items in regular rotation. For medically gluten-free customers, that momentum can mean better availability—but it also brings a flood of "gluten-friendly" positioning that isn't the same as safe for celiac. Seek clear gluten-free labeling and certification where possible. Operational Shifts That Could Affect Your Experience "Back to Starbucks," the company's refresh strategy, includes bringing back condiment bars, removing upcharges for non-dairy milk, adding labor coverage, and store renovations. These updates aim to reduce friction and improve speed and comfort. For gluten-free customers, they're a mixed bag: more efficient lines and clearer workflows are helpful, but shared condiment zones can reintroduce crumb exposure. Use sealed packets when available, avoid open toppings that may contact bread, and ask baristas to prepare your order with clean tools. Is the Strategy Working? Early signals are positive. Starbucks reported record single-week sales as fall favorites returned, a boost to the new leadership's turnaround narrative. Stronger traffic makes it more likely that limited gluten-free pilots graduate to national menus—if operational consistency is there. For celiac safety, bigger rollouts are helpful only when paired with standardized training and prep protocols (separate utensils, clean blenders, dedicated wrappers). What This Means If You Have Celiac Disease or Gluten Sensitivity 1) Expect More Labeled Options—But Verify the Details A growth push into gluten-free likely means more items flagged in the app and on menu boards. That's useful, but "gluten-free ingredients" is not the same as a controlled process. Ask whether the item is prepared away from wheat-containing foods, whether a separate toaster, blender, or utensils are used, and how finished items are handled and wrapped. Consider sticking to foods and drinks that avoid high-risk prep areas (e.g., open pastries, shared toasters). 2) Customization Can Help You Build Safer Choices The return of condiment bars and expanded modifiers (like protein cold foam) means you can often build toward your needs—non-dairy milk at no extra charge, simpler ingredient lists, and protein add-ons that don't rely on bakery items. Order modifications that reduce handling: no toppings from open bins, no crumbs near lids, and ask for a fresh pitcher/rinse cycle for blenders and steaming wands when appropriate. 3) Be Skeptical of "Gluten-Friendly" Wording Chains sometimes use terms like "gluten conscious" or "gluten friendly" for items not prepared in dedicated spaces. For celiac safety, you're looking for: (a) ingredients verified gluten-free, (b) cross-contact controls (separate utensils/equipment), and (c) staff training to execute those controls. If any link in that chain is unclear, treat the item as at risk. 4) Protein Add-Ons Are Promising—Confirm the Source Protein cold foam is slated to deliver about 15 grams of protein with no added sugar, which could help stabilize energy without relying on pastry. Ask which protein is used (e.g., whey isolates are typically gluten-free; blended drink powders can vary), how the powder is stored, and whether the scoop/pitcher is shared. If you're dairy-free and gluten-free, also check for dairy in the protein source. Potential Wins for Gluten-Free Customers More menu relevance: A visible gluten-free strategy usually leads to more reliable supply and fewer "out of stock" surprises. App transparency: Larger chains often expose allergen and ingredient data in the app; use it before you visit. Value alignment: Removing non-dairy upcharges and improving operations can make it easier to customize gluten-free and dairy-free drinks without penalty. Ongoing Risks You Still Need to Manage Cross-contact: Shared toasters, ovens, blenders, and condiment bars remain the biggest risk. Ask for fresh utensils and a wipe-down where feasible. Rotating pilots: New items may appear as tests before national rollout. Each test market can run slightly different recipes or prep methods—always re-check. "Gluten-free" vs. "no gluten ingredients": Only the former implies a standard for cross-contact controls; the latter is a start, not a guarantee. How to Order Safely at Starbucks: A Quick Checklist Use the app first: Read ingredients and allergen notes; favor simpler items with clear formulations. Ask about prep: Request clean equipment/utensils and separate handling; skip shared toasters and open topping bins. Choose lower-risk builds: Drinks without bakery garnishes; protein cold foam (after you confirm its source and prep); sealed add-ins over open containers. Confirm every visit: Supply chains and store routines change. Re-ask brief, specific questions. Have a backup: Keep a go-to order you know is made safely at your local store. Looking Ahead: What to Watch Starbucks says it will streamline the menu, test items in select markets through its "Starting Five" pipeline, and invest in labor and store upgrades to improve consistency and speed. For gluten-free diners, consistency is everything: if training, equipment, and packaging keep pace with new gluten-free launches, safety and variety can improve together. If not, more SKUs could simply mean more confusion. Bottom Line for People with Celiac Disease or Gluten Sensitivity A company-wide push toward gluten-free and protein options is encouraging—especially paired with operational changes that reduce friction and improve the experience. But medical gluten-free eating hinges on process, not promises. Treat every new item as an opportunity and a checklist: read the details, confirm the prep, and stick to stores that consistently follow safe-handling steps. If Starbucks can match "the craft of its coffee" with celiac-level controls, it could become a more dependable stop for gluten-free customers. Until then, vigilance is your best companion. Read more at: fortune.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/starbucks_CC--nedrichards.webp.6e2b110ff8b4e3b0aa7bad05b13cb7da.webp" length="39276" type="image/webp"/><pubDate>Tue, 23 Sep 2025 13:37:03 +0000</pubDate></item><item><title>Homefree: A Simple Way to Make Halloween More Inclusive</title><link>https://www.celiac.com/celiac-disease/homefree-a-simple-way-to-make-halloween-more-inclusive-r6979/</link><description>Celiac.com 09/22/2025 - For many families, Halloween night is filled with excitement — kids running door to door in costumes, the sound of laughter on sidewalks, and the anticipation of discovering what's in the next treat bucket. But for children with celiac disease, food allergies, or other dietary needs, it can also be a night of uncertainty and exclusion. The Teal Pumpkin Project, created by a food allergy mom and now led by FARE, is helping change that by encouraging households to offer non-food treats so every child can enjoy the fun. This year, Homefree — a bakery dedicated to making inclusive cookies free that are from the top 14 allergens, certified gluten-free, vegan, and kosher pareve — has created a special Teal Pumpkin Halloween Kit to make joining the movement easier. Inside are teal pencils for a safe, non-food option, a garden flag to signal your participation, and Homefree's allergy-friendly Vanilla Mini Cookies in teal packaging. For every kit sold, Homefree will donate $1 to FARE's Teal Pumpkin Project to support its mission of making Halloween safe and inclusive for all. Founded by a mom, baker, and clinical psychologist, Homefree has always believed that everyone deserves delicious treats they can trust. Now, it's easy to bring smiles to all the trick-or-treaters! Learn more about the Teal Pumpkin Project and join in the fun with the Homefree Teal Pumpkin Project Kit on Amazon, available while supplies last. Follow us on Instagram for more allergy-friendly recipes and snack inspiration! Visit our site to learn more about us.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/TPP3.webp.1983591dedc1bdfc1118347eedfa71f2.webp" length="29064" type="image/webp"/><pubDate>Mon, 22 Sep 2025 23:10:02 +0000</pubDate></item><item><title>Lactobacillus Rhamnosus Shows Potential as Gluten-Digesting Bacteria in Celiac Disease Treatment</title><link>https://www.celiac.com/celiac-disease/lactobacillus-rhamnosus-shows-potential-as-gluten-digesting-bacteria-in-celiac-disease-treatment-r6991/</link><description>Celiac.com 09/22/2025 - Celiac disease is a condition in which the body reacts negatively to gluten, a protein found in wheat, barley, and rye. People with this disorder experience inflammation and damage in the small intestine when gluten is consumed. The standard treatment today is to follow a strict gluten-free diet, but this can be difficult to maintain and does not always fully relieve symptoms. Because of these challenges, researchers are searching for alternative or additional therapies that can make living with this condition easier. One potential option is to use probiotics, which are helpful bacteria that naturally live in the human gut or are taken as supplements. This study explored whether a particular probiotic species, Lactobacillus rhamnosus, has the ability to help break down gluten and possibly reduce its harmful effects. Purpose of the Study The researchers aimed to evaluate whether Lactobacillus rhamnosus could serve as a gluten-digesting bacterium. By studying its genetic makeup, they hoped to identify whether this probiotic carries enzymes capable of degrading toxic gluten fragments. If successful, this discovery could open the door to new therapies that support people with celiac disease in addition to a gluten-free diet. How the Study Was Conducted Instead of testing the bacteria directly in the laboratory or in humans, the team used a computer-based, or bioinformatic, approach. They analyzed the complete genetic information of forty-nine different strains of Lactobacillus rhamnosus. This allowed them to search for specific genes that might produce enzymes capable of breaking down gluten proteins. To carry out this analysis, the researchers used several tools that can identify and classify genes. They looked particularly for enzymes known as peptidases, which are proteins that cut other proteins into smaller fragments. Because gluten is a protein, the right types of peptidases could help reduce its harmful effects. Main Findings The study revealed that Lactobacillus rhamnosus carries sixty-one different peptidases in its genetic code. Among these, nine stood out because they shared important similarities with enzymes already known to break down gluten. These included: Aminopeptidase N Neutral endopeptidase Oligoendopeptidase F Dipeptidyl-peptidase 5 Proline iminopeptidase Xaa-Pro dipeptidyl-peptidase Aminopeptidase C Aminopeptidase E PII-type proteinase Each of these enzymes has features that suggest they could help cut apart gluten fragments, particularly gliadin peptides, which are the most damaging components of gluten for people with celiac disease. This means that Lactobacillus rhamnosus could have the ability to reduce gluten toxicity before it causes harm in the gut. Why This Matters These findings are important because they suggest that a widely used probiotic species may provide more benefits than previously recognized. Lactobacillus rhamnosus is already known to support digestive health and strengthen the immune system. If future research confirms that it can also break down gluten, it could become a valuable part of celiac disease management. For people living with celiac disease, strict avoidance of gluten is the only proven way to stay healthy. However, accidental exposure is common and can lead to painful and damaging flare-ups. A probiotic that helps digest gluten could provide an added layer of protection and improve quality of life. Conclusion This study highlights the potential of Lactobacillus rhamnosus as a gluten-digesting bacterium. By analyzing its genetic structure, researchers identified several enzymes that may be able to break down harmful gluten fragments. Although more research is needed, especially in laboratory and human studies, this discovery is promising. For individuals with celiac disease, such a therapy could one day mean fewer accidental reactions, less worry, and a healthier, more flexible lifestyle. Read more at: springer.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/probiotic_CC--akigabo.webp.9cae7b47abe36919821a5e63d54e73c4.webp" length="25864" type="image/webp"/><pubDate>Mon, 22 Sep 2025 13:37:00 +0000</pubDate></item><item><title><![CDATA[Polenta Crust Pesto & Goat Cheese Pizza (Gluten-Free)]]></title><link>https://www.celiac.com/celiac-disease/polenta-crust-pesto-goat-cheese-pizza-gluten-free-r6984/</link><description>Celiac.com 09/20/2025 - Polenta, a dish with humble roots in Northern Italy, has long been a staple for its versatility and comfort. Traditionally served soft and creamy as a porridge, polenta also transforms beautifully when chilled and baked, forming a golden, naturally gluten-free crust. This recipe takes that old-world tradition and gives it a modern twist—turning polenta into the base for a rustic, gourmet-style pizza. By combining creamy goat cheese, herbaceous pesto, tangy sun-dried tomatoes, and the buttery crunch of pine nuts, this polenta crust pizza delivers an unforgettable mix of flavors and textures. It’s a perfect example of how gluten-free eating doesn’t have to compromise on taste or creativity. Whether you’re hosting a dinner party or just want a fresh spin on pizza night, this dish brings elegance and ease to the table. Ingredients For the Polenta Crust: 1 cup cornmeal (medium grind) 3 cups water 1 teaspoon salt 1 tablespoon olive oil (plus more for brushing) ½ teaspoon black pepper ¼ cup grated Parmesan (optional for added flavor) For the Toppings: ½ cup gluten-free basil pesto 4 oz goat cheese, crumbled ¼ cup sun-dried tomatoes (oil-packed), chopped 2 tablespoons pine nuts Fresh basil leaves, for garnish (optional) Instructions Prepare the Polenta Crust: In a medium saucepan, bring 3 cups of water to a boil. Add salt. Gradually whisk in the cornmeal, reducing heat to low. Stir constantly for 10–12 minutes, or until the polenta is thick and pulls away from the sides of the pan. Stir in black pepper, olive oil, and Parmesan if using. Pour the hot polenta into a greased 10–12 inch round pan or pizza tray lined with parchment. Smooth evenly with a spatula to form a crust about ½ inch thick. Let the crust cool to room temperature, then cover and refrigerate for at least 1 hour until firm (can be made ahead). Bake the Crust: Preheat the oven to 425°F (220°C). Brush the top of the chilled polenta crust with olive oil. Bake for 20–25 minutes, or until edges are golden and the crust is slightly crisp. Add the Toppings: Remove the crust from the oven. Spread pesto evenly over the surface. Dot with crumbled goat cheese and scatter chopped sun-dried tomatoes. Sprinkle pine nuts evenly across the top. Return to the oven and bake for another 8–10 minutes, just until everything is warmed through and cheese is softened. Serve: Remove from the oven and let cool for 5 minutes. Top with fresh basil leaves if desired. Slice and serve warm. Conclusion This polenta crust pesto and goat cheese pizza is more than just a gluten-free alternative—it's a celebration of rich flavors and rustic ingredients. The crisp edges of the polenta, the punch of basil and sun-dried tomatoes, and the creamy tang of goat cheese make this dish truly memorable. Whether you're gluten-free by necessity or by choice, this pizza is proof that comfort food and gourmet style can happily coexist. Enjoy it as a centerpiece meal or a unique appetizer that sparks conversation and satisfaction alike.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/pizza_CC--Lachlan_Hardy.webp.bb138466eeb3fd7e0205a7fd7032cfea.webp" length="15658" type="image/webp"/><pubDate>Sat, 20 Sep 2025 15:31:02 +0000</pubDate></item><item><title>What Are the Symptoms of Celiac Disease?</title><link>https://www.celiac.com/celiac-disease/what-are-the-symptoms-of-celiac-disease-r1090/</link><description>Celiac.com 09/19/2025 – Celiac disease is a chronic autoimmune condition triggered by eating gluten. It can cause a wide range of symptoms, from digestive problems to skin, bone, and neurological issues. Some people experience many symptoms on a daily basis, while others may have only a few or none at all. Because symptoms vary so widely, celiac disease can be difficult to recognize and diagnose. 7 Major Categories of Celiac Symptoms Digestive symptoms: abdominal pain, bloating, gas, diarrhea, constipation, nausea, vomiting, steatorrhea (fatty stools). Non-digestive symptoms: fatigue, weakness, anemia, weight loss, malnutrition, delayed growth, irritability, depression, anxiety, brain fog. Skin symptoms: itchy rash, blistering, dermatitis herpetiformis, eczema. Bone and muscle symptoms: joint pain, muscle pain or cramps, osteoporosis. Neurological symptoms: headache, migraine, ataxia, neuropathy, seizures, cognitive problems. Reproductive symptoms: infertility, irregular periods, recurrent miscarriage. Silent celiac: no obvious symptoms despite intestinal damage. Symptoms in Adults vs. Children Adults most often experience diarrhea, fatigue, and weight loss. Other common adult symptoms include bloating, gas, abdominal pain, nausea, and constipation. Many of these problems are linked to nutritional deficiencies caused by intestinal damage and poor nutrient absorption. Symptoms in Children In children under 2, symptoms may include vomiting, chronic diarrhea, failure to thrive, muscle wasting, poor appetite, and a swollen belly. Older children may show diarrhea or constipation, weight loss, irritability, short stature, delayed puberty, and neurological problems such as ADHD, learning difficulties, headaches, poor coordination, and seizures. Why Symptoms Can Be Confusing Many celiac symptoms are vague and can be mistaken for other conditions. These include dental enamel defects, osteoporosis, depression, joint pain, mouth sores, skin rashes, and tingling or numbness in the feet and legs. Because celiac can mimic anemia, Crohn’s disease, irritable bowel syndrome, ulcers, or even skin and nerve disorders, diagnosis is often delayed. Common Signs and Symptoms Abdominal pain, gas, bloating, cramps Acne, eczema, dry skin, rashes Anemia (iron or folate deficiency) Ataxia (gluten ataxia) Diarrhea or constipation Dental enamel defects Delayed puberty, short stature, failure to thrive Fatigue, weakness, malaise Frequent headaches or migraines Joint or muscle pain, cramps, weakness Infertility, recurrent miscarriage Neuropathy (tingling or numbness in hands/feet) Malnutrition and weight loss/gain Osteoporosis, low bone density Panic attacks, anxiety, depression Stomach rumbling, nausea, vomiting Vitamin and mineral deficiencies (A, B, D, E, K, zinc) Conditions Associated with Celiac Disease People with the following conditions are at higher risk for celiac disease: Addison’s Disease Anemia Anorexia nervosa, bulimia Arthritis, asthma Autism, ADHD Ataxia, neuropathy, brain disorders Chronic fatigue syndrome, fibromyalgia Crohn’s disease, irritable bowel syndrome Dermatitis herpetiformis, eczema, psoriasis Diabetes (type 1) Down syndrome Epilepsy, seizures Hashimoto’s thyroiditis, thyroid disorders Liver and biliary disorders (fatty liver, PSC) Lupus, multiple sclerosis, scleroderma Refractory celiac disease, collagenous sprue Nutritional Deficiencies and Related Symptoms 
.divTable{ display: table; width: 100%; } .divTableRow { display: table-row; } .divTableHeading { background-color: #EEE; display: table-header-group; } .divTableCell, .divTableHead { border: 1px solid #999999; display: table-cell; padding: 3px 10px; min-width: 120px; } .divTableHeading { background-color: #EEE; display: table-header-group; font-weight: bold; } .divTableFoot { background-color: #EEE; display: table-footer-group; font-weight: bold; } .divTableBody { display: table-row-group; } Nutritional deficiency Most frequent signs and symptoms Iron Anemia, fatigue, pallor, brittle nails, cognitive problems Folate Megaloblastic anemia, glossitis, diarrhea, cognitive impairment Vitamin B12 Anemia, neuropathy, memory loss, depression, dementia Vitamin D Bone pain, osteoporosis, fractures, muscle weakness Zinc Growth delay, infertility, poor healing, diarrhea, skin rash, hair loss Less frequent Protein Edema, muscle wasting Vitamin B1 (thiamine) Neuropathy, fatigue, heart problems, Wernicke-Korsakoff syndrome Vitamin B3 (niacin) Pellagra: diarrhea, dementia, dermatitis Vitamin B6 (pyridoxine) Cheilitis, glossitis, irritability, confusion, anemia Vitamin A Night blindness, dry eyes, keratinized skin Vitamin E Neuropathy, muscle weakness, vision problems Vitamin K Easy bruising, bleeding problems Top References on Celiac Symptoms University of Chicago Celiac Disease Center Mayo Clinic Celiac Disease Center, Columbia University Vitamin and Mineral Deficiencies in Newly Diagnosed Celiac Disease Celiac Disease: Extraintestinal Manifestations and Associated Conditions</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/red_alert_CC--raphaelstrada.webp.93fbd4929e35fe69a9d729c6df259af9.webp" length="16680" type="image/webp"/><pubDate>Fri, 19 Sep 2025 22:30:00 +0000</pubDate></item><item><title>Safe Gluten-Free Food List (Safe Ingredients)</title><link>https://www.celiac.com/celiac-disease/safe-gluten-free-food-list-safe-ingredients-r181/</link><description><![CDATA[Shopping and label-reading with celiac disease is easier with a reliable safe list. This curated, regularly updated guide highlights foods and ingredients that are naturally gluten-free or typically gluten-free when used in foods, beverages, cosmetics, or supplements. Always check labels and contact manufacturers if you’re unsure. Be sure to also see our Forbidden Gluten Food List (Unsafe Ingredients). A Acacia Gum Acesulfame K Acesulfame Potassium Acetanisole Acetophenone Acorn Quercus Adipic Acid Adzuki Bean Acacia Gum Agar Agave Ajinomoto (msg) Albumen Alcohol (Distilled Spirits) Alfalfa Algae Algin Alginic Acid Alginate Alkalized Cocoa Allicin Almond Nut Alpha-amylase Alpha-lactalbumin Aluminum Amaranth Ambergris Ammonium Hydroxide Ammonium Phosphate Ammonium Sulphate Amylose Amylopectin Annatto Annatto Color Apple Cider Vinegar Arabic Gum Arrowroot Artichokes Artificial Butter Flavor Artificial Flavoring Artificial Flavors Artocarpus Altilis (breadfruit) Ascorbic Acid Aspartame (can cause IBS symptoms) Aspartic Acid Aspic Astragalus Gummifer Atadwe (tigernut) Avena Sativia (Oats3) Avena Sativia Extract (from Oats3) Avidin Azodicarbonamide B Bajra (pearl millet) Bajra flour (pearl millet flour) Baking Soda Balsamic Vinegar Beeswax Beans Bean, Adzuki Bean, Hyacinth Bean, Lentil Bean, Mung Bean Romano (Chickpea) Bean Tepary Benzoic acid Besan (Chickpea) Beta Glucan (from Oats) Betaine Beta Carotene BHA BHT Bicarbonate of Soda Biotin Blue Cheese Breadfruit (artocarpus altilis) Brown Sugar Buckwheat Butter (check additives) Butylated Hydroxyanisole Butyl Compounds C Calcium Acetate Calcium Carbonate Calcium Caseinate Calcium Chloride Calcium Disodium Calcium Glutamate (E 623) - msg Calcium Hydroxide Calcium Lactate Calcium Laurate Calcium Pantothenate Calcium Phosphate Calcium Propionate Calcium Silicate Calcium Sorbate Calcium Stearoyl Lactylate Calcium Stearate Calcium Sulfate Calrose Camphor Cane Sugar Cane Vinegar Canola (Rapeseed) Canola Oil (Rapeseed Oil) Caprylic Acid Carbonated Water Carboxymethyl Cellulose Caramel Color Caramel Flavoring Carmine Carnauba Wax Carob Bean Carob Bean Gum Carob Flour Carrageenan (E 407) - msg Carrageenan Chondrus Crispus Casein Cassava Manihot Esculenta Castor Oil Catalase Cellulose1 Cellulose Ether Cellulose Gum Cetyl Alcohol Cetyl Stearyl Alcohol Champagne Vinegar Channa (Chickpea) Chana Flour (Chickpea Flour) Cheeses - (most, but check ingredients) Chestnuts Chickpea Chlorella Chocolate Liquor Choline Chloride Chromium Citrate Chufa (tigernut) Chymosin Citric Acid Citrus Red No. 2 Cochineal Cocoa Cocoa Butter Coconut Coconut Vinegar Coconut Aminos Collagen Colloidal Silicon Dioxide Confectioner's Glaze Copernicia Cerifera Copper Sulphate Corn Corn Gluten Corn Masa Flour Corn Meal Corn Flour Corn Starch Corn Sugar Corn Sugar Vinegar Corn Syrup Corn Syrup Solids Corn Swetener Corn Vinegar Corn Zein Cortisone Cotton Seed Cotton Seed Oil Cowitch Cowpea Cream of Tartar Croscarmellose Sodium Crospovidone Curds Cyanocobalamin Cyperus esculentus (tigernut) Cysteine, L D Dal (Lentils) D-Alpha-tocopherol Dasheen Flour (Taro) Dates D-Calcium Pantothenate Delactosed Whey Demineralized Whey Desamidocollagen Dextran Dextrin Dextrose Diglycerides Dioctyl Sodium Dioctyl Sodium Solfosuccinate Dipotassium Phosphate Disodium Guanylate Disodium Inosinate Disodium Phosphate Distilled Alcohols Distilled Vinegar Distilled White Vinegar Docusate Sodium Dutch Processed Cocoa E Earth Almond (tigernut) EDTA (Ethylenediaminetetraacetic Acid) Eggs Egg Yolks Elastin Erythritol Erythorbic Acid Ester Gum Ethyl Alcohol Ethylenediaminetetraacetic Acid Ethyl Maltol Ethyl Vanillin Expeller Pressed Canola Oil F FD&C Blue No. 1 Dye FD&C Blue No. 1 Lake FD&C Blue No. 2 Dye FD&C Blue No. 2 Lake FD&C Green No. 3 Dye FD&C Green No. 3 Lake FD&C Red No. 3 Dye FD&C Red No. 40 Dye FD&C Red No. 40 Lake FD&C Yellow No. 5 Dye FD&C Yellow No. 6 Dye FD&C Yellow No. 6 Lake Ferric Orthophosphate Ferrous Gluconate Ferrous Fumerate Ferrous Lactate Ferrous Sulfate Fish (fresh) Flaked Rice Flax Folacin Folate Flavoring Flavoring Extracts Folic Acid-Folacin Fonio (millet) Food Starch Food Starch Modified Formaldehyde Fructose Fruit (including dried) Fruit Vinegar Fumaric Acid G Galactose Garbanzo Beans Gelatin Glucoamylase Gluconolactone (Glucono-δ-Lactone) Gluconolactone/Calcium Gluconate Glucose Glucose Syrup Glutamate (E 620) - msg Glutamic acid (E 620) - msg Glutamine (amino acid) Glutinous Rice Glutinous Rice Flour Glycerides Glycerin Glycerol Monooleate Glycol Monosterate Glycol Glycolic acid Gram flour (chick peas) Grape Skin Extract Grits, Corn Guar Gum Gum Acacia Gum Arabic Gum Base Gum Tragacanth H Hemp Hemp Seeds Herbs Herb Vinegar Hexanedioic Acid High Fructose Corn Syrup Hominy Honey Hops Horseradish (Pure) HPP HVP Hyacinth Bean Hydrogen Peroxide Hydrogenated Vegetable Oil Hydrolyzed Caseinate Hydrolyzed Meat Protein Hydrolyzed Plant Protein Hydrolyzed Protein Hydrolyzed Soy Protein Hydrolyzed Vegetable Protein Hydroxypropyl Cellulose Hydroxypropyl Methylcellulose Hypromellose I Illepe Iodine Inulin Invert Sugar Iron Ammonium Citrate Isinglass Isolated Soy Protein Isomalt J Job's Tears Jowar (Sorghum) K Karaya Gum Kasha (roasted buckwheat) Keratin K-Carmine Color K-Gelatin Koshihikari (rice) Kudzu Kudzu Root Starch L Lactalbumin Phosphate Lactase Lactic Acid Lactitol Lactose Lactulose Lanolin Lard L-cysteine Lecithin Lemon Grass Lentils Licorice Licorice Extract Lipase L-leucine L-lysine L-methionine Locust Bean Gum L-tryptophan M Magnesium Carbonate Magnesium Glutamate (E 625) Magnesium Hydroxide Magnesium Oxide Magnesium Stearate Maize Maize Waxy Malic Acid Maltitol Maltodextrin (except in pharmaceuticals) Maltitol Maltol Maltose Manganese Sulfate Manioc Masa Masa Flour Masa Harina Meat (fresh) Medium Chain Triglycerides Menhaden Oil Methyl Cellulose2 Microcrystalline Cellulose Micro-particulated Egg White Protein Milk Milk Protein Isolate Millet Milo (Sorghum) Mineral Oil Mineral Salts Mixed Tocopherols Modified Food Starch Modified Starch Molybdenum Amino Acid Chelate Monoammonium Glutamate (E 624) - msg Monocalcium Phosphate Monoglycerides Mono and Diglycerides Monopotassium Glutamate (E 622) - msg Monopotassium Phosphate Monosaccharides Monosodium Glutamate (E 621) - msg Monostearates MSG Mung Bean Musk Mustard Flour Myristic Acid N Natrium Glutamate (msg) Natural Flavoring Natural Flavors Natural Smoke Flavor Niacin-Niacinamide Neotame Niacin Niacinamide Nitrates Nitrous Oxide Non-fat Milk Nuts (except wheat, rye & barley) Nut, Acron Nut, Almond Nutritional Yeast O Oats Oils and Fats Oleic Acid Oleoresin Olestra Oleyl Alcohol/Oil Orange B Oryzanol P Palmitic Acid Pantothenic Acid Papain Paprika Paraffin Patially Hydrogenated Cottonseed Oil Patially Hydrogenated Soybean Oil Peas Pea - Chick Pea - Cow Pea Flour Pea Starch Peanuts Peanut Flour Pearl Millet Pectin (E 440) Pectinase Peppermint Oil Peppers Pepsin Peru Balsam Petrolatum PGPR (Polyglycerol Polyricinoleate) Phenylalanine Phosphoric Acid Phosphoric Glycol Pigeon Peas Polenta Polydextrose Polyethylene Glycol Polyglycerol Polyglycerol Polyricinoleate (PGPR) Polysorbates Polysorbate 60 Polysorbate 80 Polyvinyl Alcohol Potassium Benzoate Potassium Caseinate Potassium Citrate Potassium Iodide Potassium Lactate Potassium Matabisulphite Potassium Sorbate Potatoes Potato Flour Potato Starch Potato Protein Povidone Prinus Pristane Propolis Propylene Glycol Propylene Glycol Monosterate Propyl Gallate Protease Psyllium Pyridoxine Hydrochloride Q Quinoa Quinoa Flour Quinoa Flakes R Ragi Raisin Vinegar Rape Recaldent Reduced Iron Rennet Rennet Casein Resinous Glaze Reticulin Riboflavin Rice Rice (Enriched) Rice Flour Rice Starch Rice Syrup Rice Protein Rice Vinegar Ricinoleic Acid Romano Bean (chickpea) Rosematta Rosin Royal Jelly Rice Bran Oil Red Palm Oil S Saccharin Saffron Sago Sago Palm Sago Flour Sago Starch Saifun (bean threads) Salt Seaweed Seeds (except wheat, rye & barley) Seed - Sesame Seed - Sunflower Shea Sherry Vinegar Silicon Dioxide Simethicone Smoke Flavoring Soba (be sure its 100% buckwheat) Sodium Acid Pyrophosphate Sodium Acetate Sodium Alginate Sodium Ascorbate Sodium Benzoate Sodium Caseinate (msg) Sodium Citrate Sodium Erythrobate Sodium Hexametaphosphate Sodium Hydrogen Glutamate (msg) Sodium Lactate Sodium Lauryl Sulfate Sodium Metabisulphite Sodium Nitrate Sodium Phosphate Sodium Polyphosphate Sodium Silaco Aluminate Sodium Stearyl Fumarate Sodium Stearoyl Lactylate Sodium Sulphite Sodium Stannate Sodium Tripolyphosphate Sorbic Acid Sorbitan Monostearate Sorbitol-Mannitol (can cause IBS symptoms) Sorghum Sorghum Flour Soy Soybean Soy Lecithin Soy Protein Soy Protein Concentrate Soy Protein Isolate Spices (pure) Spirits (Specific Types) Spirit Vinegar Starch (the single word ingredient is, by law, cornstarch) Stearates Stearamide Stearamine Stearic Acid Stearyl Lactate Stevia Subflower Seed Succotash (corn and beans) Sucralose Sucrose Sulfosuccinate Sulfites Sulfur Dioxide Sweet Chestnut Flour Sunflower Lecithin Sesame Oil Avocado Oil Grapeseed Oil T Tagatose Tallow Tapioca Tapioca Flour Tapioca Starch Tara Gum Taro Tarro Tarrow Root Tartaric Acid Tartrazine TBHQ is Tetra or Tributylhydroquinone Tea Tea-Tree Oil Teff Teff Flour Tepary Bean Textured Soy Protein Textured Vegetable Protein Thiamin Hydrochloride Thiamine Mononitrate Thiamine Hydrochloride Titanium Dioxide Tofu (Soy Curd) Tolu Balsam Torula Yeast (msg) Tragacanth Tragacanth Gum Triacetin Tricalcium Phosphate Tri-Calcium Phosphate Trypsin Turmeric (Kurkuma) TVP Tyrosine U Urad/Urid Beans Urad/Urid Dal (peas) Vegetables Urad/Urid flour Urd V Vinegar (All except Malt) Vanilla Extract Vanilla Flavoring Vanillin Vetsin (msg) Vinegars (Specific Types - Except Malt Vinegar) Vitamin A (retinol) Vitamin A Palmitate Vitamin B1 Vitamin B-12 Vitamin B2 Vitamin B6 Vitamin D Vitamin E Acetate Monk Fruit Extract (Luo Han Guo) Allulose W Waxy Maize Whey Whey Protein Whey Protein Concentrate Whey Protein Isolate White Vinegar Wines Wine Vinegars (& Balsamic) Wild Rice X Xanthan Gum Xylitol Y Yam Flour Yeast (except brewer's yeast) Yeast Food (msg) Yeast Nutrient (msg) Yellow Nutsedge (tigernut) Yogurt (plain, unflavored) Yogurt Cultures Z Zinc Oxide Zinc Proteinate Zinc Stearate Zinc Sulfate 1) Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein. 2) Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc. 3) Oats are naturally gluten-free but commonly cross-contacted with wheat, barley, or rye. Choose oats specifically labeled gluten-free; some people with celiac disease may still be sensitive to oats—consult your clinician if unsure.]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/safe_CC--kristina.webp.514ceb362fa2ec53d56632fb550d71f0.webp" length="16084" type="image/webp"/><pubDate>Fri, 19 Sep 2025 21:45:00 +0000</pubDate></item><item><title>Forbidden Gluten Food List (Unsafe Ingredients)</title><link>https://www.celiac.com/celiac-disease/forbidden-gluten-food-list-unsafe-ingredients-r182/</link><description>If you have celiac disease or gluten sensitivity, it’s crucial to know which ingredients are unsafe and forbidden. This master list of ingredients that contain gluten, or may contain gluten depending on processing, is kept up to date for your safety. Use it as a reference when checking food labels, cosmetics, supplements, and even prescription or over-the-counter medications. When in doubt, always verify with the manufacturer. Be sure to also see our Safe Gluten-Free Food List (Safe Ingredients). A Abyssinian Hard (Wheat triticum durum) Atta Flour Autolyzed yeast (msg) Autolyzed Yeast Extract (msg) B Barley Grass (can contain seeds) Barley Hordeum vulgare Barley Malt Beer (most contain barley or wheat) Bleached Flour Bran (wheat, rye or barley bran) Bread Flour Brewer's Yeast Brown Flour Bulgur (Bulgar Wheat/Nuts) Bulgur Wheat Baking Powder2 C Cereal Binding Chilton Club Wheat (Triticum aestivum subspecies compactum) Coloring2 Common Wheat (Triticum aestivum) Cookie Crumbs Cookie Dough Cookie Dough Pieces Couscous Criped Rice D Dinkle (Spelt) Disodium Wheatgermamido Peg-2 Sulfosuccinate Durum wheat (Triticum durum) Dry Roasted Nuts2 E Edible Coatings Edible Films Edible Starch Einkorn (Triticum monococcum) Emmer (Triticum dicoccon) Emulsifiers2 Enriched Bleached Flour Enriched Bleached Wheat Flour Enriched Flour Enzymes2 F Farik Farina Farina Graham Farro Fat Replacer2 Filler Flour (normally this is wheat) Freekeh Frikeh Fu (dried wheat gluten) G Germ (wheat, rye or barley bran) Graham Flour Granary Flour Gravy Cubes2 Groats (barley, wheat) Glucose Syrup2 Gluten-derived Excipients (in medications)2 H Hard Wheat Heeng Hing Hordeum Chilense (Wild Barley) Hordeum Vulgare Extract Hydrolyzed Wheat Gluten2 Hydrolyzed Wheat Protein2 Hydrolyzed Wheat Protein Pg-Propyl Silanetriol2 Hydrolyzed Wheat Starch2 Hydroxypropyltrimonium Hydrolyzed Wheat Protein Hydroxypropylated Starch2 Hydrogenated Starch Hydrolysate2 K Kamut (Pasta wheat) Kecap Manis (Soy Sauce)2 Ketjap Manis (Soy Sauce)2 Kluski Pasta M Maida (Indian wheat flour) Malt Malted Barley Flour Malted Milk Malt Extract Malt Syrup Malt Flavoring Malt Vinegar Macha Wheat (Triticum aestivum) Matza Matzah Matzo Matzo Semolina Meripro 711 Mir Miso2 Modified Starch2 N Natural Juices2 Non-dairy Creamer2 Nishasta O Oriental Wheat (Triticum turanicum) Orzo Pasta P Pasta Pearl Barley Persian Wheat (Triticum carthlicum) Perungayam Poulard Wheat (Triticum turgidum) Polish Wheat (Triticum polonicum) Pregelatinized Starch2 Protein Hydrolysates2 R Rice Malt (if barley or Koji are used) Roux Rusk Rye S Seafood Analogs2 Seasonings2 Seitan Semolina Semolina Triticum Shot Wheat (Triticum aestivum) Small Spelt Spirits (Specific Types) Spelt (Triticum spelta) Sprouted Wheat or Barley Sphingolipids2 Stabilizers2 Starch (unspecified source)1,2 Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein Stock Cubes2 Strong Flour Suet in Packets Suet (general)2 T Tabbouleh Tabouli Teriyaki Sauce2 Timopheevi Wheat (Triticum timopheevii) Tocopherols2 Triticale X triticosecale Triticum Durum (Durum Wheat) Triticum Vulgare (Wheat) Flour Lipids Triticum Vulgare (Wheat) Germ Extract Triticum Vulgare (Wheat) Germ Oil Tritordeum (combination of durum wheat - Triticum Durum - and wild barley (Hordeum Chilense) U Udon (wheat noodles) Unbleached Flour V Vavilovi Wheat (Triticum aestivum) Vegetable Broth2 Vegetable Gum2 Vegetable Protein2 Vegetable Starch2 Vital Wheat Gluten Vitamins2 W Wheat, Abyssinian Hard triticum durum Wheat Amino Acids Wheat Bran Extract Wheat, Bulgur Wheat Durum Triticum Wheat Germ Extract Wheat Germ Glycerides Wheat Germ Oil Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein Wheat Grass (can contain seeds) Wheat Nuts Wheat Protein Wheat Starch Wheat Triticum aestivum Wheat Triticum Monococcum Wheat (Triticum Vulgare) Bran Extract Whole-Meal Flour Wild Barley (Hordeum Chilense) Wild Einkorn (Triticum boeotictim) Wild Emmer (Triticum dicoccoides) Y Yeast Extract (msg) Footnotes: 1) If this ingredient is made in North America it is likely to be gluten-free. 2) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/danger_CC--Helvetica.webp.d1210b0bf39925b4b5f859b48afc07c3.webp" length="19766" type="image/webp"/><pubDate>Fri, 19 Sep 2025 21:00:00 +0000</pubDate></item><item><title>Celiac.com Video News: September 2025</title><link>https://www.celiac.com/celiac-disease/celiaccom-video-news-september-2025-r7023/</link><description>Celiac.com September 2025 - 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, 2025: Can You Develop Celiac Disease Later in Life? Adult-Onset Symptoms:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/video_news_202509.webp.674d74a55122e95bb626656c13bd1042.webp" length="15254" type="image/webp"/><pubDate>Fri, 19 Sep 2025 18:27:00 +0000</pubDate></item><item><title>Positive Predictive Value of Tissue Transglutaminase IgA for Celiac Disease</title><link>https://www.celiac.com/celiac-disease/positive-predictive-value-of-tissue-transglutaminase-iga-for-celiac-disease-r6986/</link><description>Celiac.com 09/19/2025 - Celiac disease is an autoimmune condition in which the immune system reacts to gluten, a protein found in wheat, barley, and rye. This reaction damages the small intestine, leading to a variety of symptoms and long-term health risks if untreated. Traditionally, diagnosis has required a biopsy of the small intestine. However, newer European guidelines allow doctors to diagnose some children without a biopsy if certain blood test results are high enough. This approach has not been widely adopted in North America. This study looked at how well one of the most common blood tests, tissue transglutaminase immunoglobulin A (tTG IgA), predicts celiac disease in children in North America. Purpose of the Study The main goal was to see whether high tTG IgA test results alone are reliable enough to confirm celiac disease without needing a biopsy. Researchers also wanted to see if very high results (ten times or more above the normal limit) are more trustworthy. They compared results from multiple laboratories across North America to see how consistent the tests were. How the Study Was Done The study reviewed medical records from multiple centers in North America. It included children under the age of 18 who had an elevated tTG IgA blood test and who had an upper endoscopy with biopsy of the small intestine within six months of the test. A diagnosis of celiac disease was confirmed if the biopsy showed two key findings: an increase in certain immune cells within the lining of the intestine (intraepithelial lymphocytosis) and damage to the tiny finger-like projections (villous atrophy) that help absorb nutrients. Study Population A total of 4,019 children were included. About two-thirds were female. Nine percent had type 1 diabetes, and two percent had Down syndrome. These groups were studied separately because they are known to have a higher risk of celiac disease and sometimes show different test patterns. Main Findings When looking at all children with an elevated tTG IgA result, about 83 percent actually had biopsy-confirmed celiac disease. This means that roughly 17 percent of children with an elevated test did not have celiac disease based on the biopsy. When the tTG IgA level was at least ten times higher than the upper limit of normal, the accuracy improved. In this group, about 95 percent had celiac disease confirmed by biopsy. Still, 5 percent did not, and about 2 percent had a completely normal biopsy. The accuracy of the test was not the same across all laboratories. Some tests had a predictive value as low as about 72 percent, while others reached close to 89 percent for general elevated results. For the highest results (ten times the normal limit), accuracy ranged from about 89 percent to 97 percent. Children with type 1 diabetes showed slightly lower accuracy for the highest test results, with about 89 percent confirmed on biopsy. What the Results Mean The study shows that while a very high tTG IgA level is a strong indicator of celiac disease, it is not perfect. Some children with high results did not have the disease. The variation between laboratories means that the reliability of the test depends partly on which specific test was used. Because of these uncertainties, the authors recommend that families should not start a gluten-free diet based solely on a positive blood test. A specialist should confirm the diagnosis before dietary changes are made, ideally through a biopsy. Why This Matters for People with Celiac Disease For people who have celiac disease or are being evaluated for it, this study is important because it highlights both the strengths and the limits of blood testing. High tTG IgA results can strongly suggest celiac disease, especially when very high, but they do not give complete certainty. A confirmed diagnosis is critical because starting a gluten-free diet before proper testing can make it much harder to confirm the disease later. This is especially important for children, as a lifelong gluten-free diet has social, emotional, and nutritional impacts. The findings suggest that, in North America, blood tests alone are not yet reliable enough to replace the biopsy for most children. However, they also show that extremely high results are highly predictive, which could guide future changes to diagnostic guidelines. Read more at: publications.aap.org</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/prediction_CC--scattered1.webp.a050ea225bc17b0a01a3a022ff1a7895.webp" length="20662" type="image/webp"/><pubDate>Fri, 19 Sep 2025 13:35:02 +0000</pubDate></item><item><title>Can You Develop Celiac Disease Later in Life? Adult-Onset Symptoms (+Video)</title><link>https://www.celiac.com/celiac-disease/can-you-develop-celiac-disease-later-in-life-adult-onset-symptoms-video-r6989/</link><description>Celiac.com 09/18/2025 - Many people believe that celiac disease is a condition that begins in childhood and that if you reach adulthood without symptoms, you are in the clear. This is a common misconception. In reality, celiac disease can develop at any age, including in your 30s, 40s, 50s, and beyond. For some, the first noticeable signs do not appear until decades after early life. Understanding that adult-onset celiac disease is possible is important for both individuals and healthcare providers. Recognizing the symptoms and knowing when to get tested can prevent years of discomfort, nutrient deficiencies, and complications. Understanding Celiac Disease Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley, and rye. When someone with celiac disease consumes gluten, their immune system mistakenly attacks the lining of the small intestine. Over time, this damage reduces the intestine’s ability to absorb nutrients, leading to a wide range of health issues. The disease is genetic, but not everyone with the genes will develop it. Environmental factors, immune system changes, and other triggers can influence when the disease appears. Can You Get Celiac as an Adult? Yes. Adults can develop celiac disease even if they ate gluten without problems for most of their lives. In some cases, people may have had very mild or subtle symptoms for years that were overlooked. In others, the condition appears suddenly after a specific trigger, such as: Major illness or infection Surgery or physical trauma Pregnancy and childbirth Significant emotional stress Changes in gut microbiome due to antibiotics or other medications These events can alter the immune system’s behavior, activating the disease in someone who is genetically predisposed. Late-Onset Celiac Symptoms The symptoms of adult-onset celiac disease are often more varied and less obvious than in children. While some adults experience classic digestive symptoms, others develop issues that seem unrelated to the gut. Common late-onset symptoms include: Persistent diarrhea or constipation Unexplained bloating and gas Abdominal pain or cramping Chronic fatigue Iron-deficiency anemia that does not respond to supplements Unintentional weight loss or difficulty maintaining weight Bone or joint pain Skin rashes, including dermatitis herpetiformis Neurological issues like tingling, numbness, or brain fog Mood changes such as anxiety or depression Because these symptoms can mimic other health problems, many adults go undiagnosed for years. Celiac Diagnosis in Your 30s, 40s, or Later If you suspect celiac disease, the first step is to speak with your healthcare provider about testing. Diagnosis usually involves: Blood tests to detect antibodies commonly elevated in celiac disease An upper endoscopy to examine the small intestine and take biopsies It is essential to continue eating gluten before and during the testing process. Removing gluten beforehand can cause test results to appear normal, even if celiac disease is present. Adults diagnosed later in life may need additional assessments for related health concerns, such as bone density scans to check for osteoporosis, as years of malabsorption can weaken bones. Why Adults Sometimes Go Undiagnosed There are several reasons why celiac disease is missed in adults: Symptoms are mistaken for irritable bowel syndrome, food intolerances, or aging-related changes Non-digestive symptoms like anemia or fatigue are treated without identifying the root cause Healthcare providers may not consider celiac disease if there is no family history Symptoms develop slowly, making them easier to ignore In addition, some adults learn to adapt to mild digestive discomfort over the years and do not realize their symptoms are abnormal. Living Gluten-Free After a Late Diagnosis The only treatment for celiac disease is a strict, lifelong gluten-free diet. For someone diagnosed in adulthood, the adjustment can be challenging, especially if they have eaten gluten for decades. Key steps include: Learning to read labels carefully for hidden gluten sources Preventing cross-contamination in the kitchen and when dining out Working with a dietician experienced in celiac disease to ensure nutritional balance Rebuilding nutrient stores through diet and supplements if deficiencies are present Regular medical follow-ups to monitor healing and check for related conditions Many adults report significant improvement in symptoms within weeks to months of starting the diet, although intestinal healing can take longer. What This Means for People with Celiac Disease or Gluten Sensitivity For those already living with celiac disease, understanding that it can develop later in life is important for supporting family members who may be at risk. If a relative develops unexplained symptoms in adulthood, testing for celiac disease should be considered. For people with gluten sensitivity, awareness of late-onset celiac disease can help differentiate between non-celiac gluten sensitivity and an autoimmune condition that requires stricter precautions. This knowledge also reinforces the importance of early and accurate diagnosis, since untreated celiac disease can lead to long-term health problems such as osteoporosis, infertility, and certain cancers. Conclusion Celiac disease is not limited to childhood. It can appear at any stage of life, often after a triggering event or gradual changes in the immune system. Adults in their 30s, 40s, or later who experience unexplained digestive problems, fatigue, anemia, or other related symptoms should discuss the possibility of celiac disease with their healthcare provider. With proper diagnosis and a lifelong gluten-free diet, most adults see substantial improvements in health and quality of life. Awareness of adult-onset celiac disease helps ensure that no one is overlooked simply because of their age. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/middle_age_CC--mendhak.webp.353cecc65c93cca4470fedc79c6ed47f.webp" length="25864" type="image/webp"/><pubDate>Thu, 18 Sep 2025 13:34:00 +0000</pubDate></item></channel></rss> If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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