• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    71,987
    Total Members
    3,093
    Most Online
    cfrost7750
    Newest Member
    cfrost7750
    Joined
  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   04/07/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
  • 0

    LUCKY CHARMS NOW MAGICALLY GLUTEN-FREE!


    Jefferson Adams

    Celiac.com 07/06/2015 - In what is basically a response to falling cereal sales and rising gluten-free demand, General Mills has announced plans to add Lucky Charms to its stable of gluten-free cereals.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Photo: Wikimedia CommonsThe release is part of a $712 million capital investment that will include five gluten-free Cheerios varieties this summer, and gluten-free Lucky Charms later this year.

    Kendall Powell, chief executive of General Mills, said about 30% of consumers were interested in gluten-free foods, and that taking a number of popular cereals gluten-free was part of a plan to draw those people back to the cereal aisle.

    The company projects that the addition of gluten-free Cheerios and Lucky Charms will help push gluten-free products to half of total cereal sales and 17% of total category sales.

    General Mills has been testing the gluten-free market since debuting Gluten-free Rice Chex in 2008. Time will tell if gluten-free versions of popular General Mills cereals will be enough to boost slumping cereal sales and improve the company's outlook.

    In the meantime, gluten-free eaters are once again the beneficiaries. What do you think about gluten-free Lucky Charms? Magically delicious gluten-free news? 


    Image Caption: Photo: Wikimedia Commons
    0


    User Feedback

    Recommended Comments

    Guest Nicole

    Posted

    I'm super excited about this! The last time I went shopping I was craving Lucky Charms. I can't wait till the gluten free version comes out.

    Share this comment


    Link to comment
    Share on other sites
    Guest Jacquelyn

    Posted

    My children and I are extremely excited about Lucky Charms gluten free cereal. It's a dream come true for my boys who have been asking for this ever since they started on a gluten-free diet 2 years ago. When I told my children their eyes filled with happy tears!!

    Share this comment


    Link to comment
    Share on other sites
    Guest Cheryl

    Posted

    Oh my goodness, not only will Lucky Charms be magically delicious but gluten free to boot. I am a very happy camper and can't wait for it to hit the shelves at my local grocer.

    Share this comment


    Link to comment
    Share on other sites
    Guest Linda

    Posted

    I'm cautiously optimistic. I can eat gluten free Chex. I can eat gluten free oats that come from dedicated gluten free mills. However, I cannot eat Chex "gluten free" oatmeal... it makes me very ill every time I eat it. I suspect that somehow cross contamination is happening on that product. If they will be using the same oats for this product, then I doubt I will be able to eat it either. People with celiac disease will need to be very cautious when trying this product if they are sensitive to oats, or oat cross contamination. I really hope that this product will be one I can have, as I used to love Lucky Charms as a child.

    Share this comment


    Link to comment
    Share on other sites
    Guest Susan

    Posted

    My daughter is thrilled that Lucky Charms is going gluten-free. She was diagnosed with celiac at a young age. While there are more options available than their used to be, the cereal section is limited. Thank you General Mills!

    Share this comment


    Link to comment
    Share on other sites

    Please be aware that General Mills products are not GMO-free, and since GMOs have been connected to the upsurge of gluten intolerance beware of eating anything that contains GMOs.

    Share this comment


    Link to comment
    Share on other sites
    Guest Susie

    Posted

    I'm thrilled for everyone that can eat these! I react to oats so I have to pass, but they probably have a preservative in them anyway, so, I would still have to pass. Growing up Lucky Charms was one of my favorites!

    Share this comment


    Link to comment
    Share on other sites
    Guest admin

    Posted

    Please be aware that General Mills products are not GMO-free, and since GMOs have been connected to the upsurge of gluten intolerance beware of eating anything that contains GMOs.

    There is no known link between increased use of GMO's and gluten intolerance.

    Share this comment


    Link to comment
    Share on other sites
    Guest Roger S

    Posted

    This is my second attempt to respond as I see my response has not posted after several hours.

     

    What I said before was that Kellogg's and Malt-o-Meal need to get on board as well. Several years ago they took cereals that had no gluten containing ingredients and added wheat starch to them because they did not want to bother with certifying them as gluten-free. Basically they they thumbed their nose in our face! Before they did this I was a faithful customer and bought their products often and had no issues as far as having gluten reactions to these products.

     

    What sort of company purposefully alienates faithful customers? That is pure insanity in my opinion. They could fix it by following General Mills' lead in making their traditional cereals gluten-free.

     

    To their credit, Kellogg's has come out with a gluten-free Special K, but have discontinued their gluten-free Rice Krispies. Perhaps General Mills success will knock some sense into the other companies.

    Share this comment


    Link to comment
    Share on other sites
    Guest Britty

    Posted

    Yay, I love Lucky Charms, I can't wait to try this! I hope there's more gluten-free cereals to follow. Cinnamon Toast Crunch in gluten-free version would be HEAVENLY. I haven't eaten it since I was a kid!

    Share this comment


    Link to comment
    Share on other sites

    I am super excited about this! Now if They can ever come up with a gluten-free version of Raisin Bran I would be set! Love me some RB and LC but hate the way I feel after eating it!

    Share this comment


    Link to comment
    Share on other sites
    I'm cautiously optimistic. I can eat gluten free Chex. I can eat gluten free oats that come from dedicated gluten free mills. However, I cannot eat Chex "gluten free" oatmeal... it makes me very ill every time I eat it. I suspect that somehow cross contamination is happening on that product. If they will be using the same oats for this product, then I doubt I will be able to eat it either. People with celiac disease will need to be very cautious when trying this product if they are sensitive to oats, or oat cross contamination. I really hope that this product will be one I can have, as I used to love Lucky Charms as a child.

    The gluten free Chex oatmeal makes me sick too. I do Trader Joes gluten free oatmeal with no problems.

    I always wonder about cross contamination with companies who produce so many gluten containing products.

    I'd love it if Lucky Charms don't make me sick... but I'm also cautiously optimistic.

    That being said, I know a lot of people aren't as sensitive so I'm happy for them.

    Share this comment


    Link to comment
    Share on other sites
    Guest Jefferson

    Posted

    Please be aware that General Mills products are not GMO-free, and since GMOs have been connected to the upsurge of gluten intolerance beware of eating anything that contains GMOs.

    There is no credible science to support the claim that GMOs have any connection to celiac disease.

    Share this comment


    Link to comment
    Share on other sites
    Guest Nicole

    Posted

    I am super excited about this! Now if They can ever come up with a gluten-free version of Raisin Bran I would be set! Love me some RB and LC but hate the way I feel after eating it!

    Add raisins to the gluten free Special K. Tastes like RB to me!

    Share this comment


    Link to comment
    Share on other sites
    Guest Mary Ann

    Posted

    Thank you General Mills! My family and I are very excited about the Gluten-free Lucky Charms and Cheerios (especially the Honey Nut and Apple Cinnamon). I have an 8 year old grandson that LOVED these cereals before he was diagnosed with celiac disease at age 5. He still tries to talk us into buying them for him when we go shopping. Now we can!! He always feels left out and "different" when his 2 brothers get to eat things that he can't. I can NOT thank you enough. Btw, he loves the Gluten-free Chex! Thank you again for taking the time and effort to make your products gluten-free. It is VERY much appreciated!

    Share this comment


    Link to comment
    Share on other sites
    Guest Mary Rawlins

    Posted

    I keep watching for gluten-free Lucky Charms. When will the be on the shelves? Also, I keep reading about a recall for the gluten-free Cheerios, but they are still on the shelf. Please explain. Thank you.

    Share this comment


    Link to comment
    Share on other sites
    Guest Rianne

    Posted

    I love lucky charms and we have recently started selling them in Tesco UK. I am so happy that they are now gluten free...thank you!

    Share this comment


    Link to comment
    Share on other sites
    There is no credible science to support the claim that GMOs have any connection to celiac disease.

    There is no credible science to not support the claim they don't have a link.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoticons maximum are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   7 Members, 0 Anonymous, 1,125 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Celiac.com 09/04/2013 - Just in, this little gem from thedailymeal.com: News that one in three Americans are avoiding or reducing gluten in their diets seems to have gotten through to major American dough manufacturer Pillsbury, which says it will be releasing a line of refrigerated gluten-free items, including pie and pastry dough, chocolate chip cookie dough, and thin crust pizza.
    Pillsbury will make these allergen-free items available at mass scale in local and chain grocers this month. Among other groups, these products are likely aimed at regaining many of the folks who love Pillsbury's croissants and biscuits, but who are now gluten-free.
    Additionally, the company is also partnering with chef Cat Cora, and Gluten-free advocate Danna Korn to develop gluten-free recipes that highlight Pillsbury's products.
    When asked by reporters for The Daily Meal if she had any plans to release a gluten-free cookbook, Cora said, “Maybe I will! She says her media team is always on the lookout for vegan and gluten-free recipe opportunities and that she hasn't seen many gluten-free cookbooks out there.
    Check in with celiac.com for more news on Pilsbury's gluten-free efforts, and on Cat Cora's potential gluten-free cookbook.

    Jefferson Adams
    Celiac.com 02/10/2014 - Dunkin' Donuts is quietly ditching its much publicized, much anticipated campaign to introduce gluten-free donuts across the nation.
    Information is scant, as Dunkin' has not issued any official press release. Dunkin' Donuts did, however, release the following statement to Gluten-Free Living:
    "In 2013, we tested a gluten-free Cinnamon Sugar Donut and Blueberry Muffin in select markets. We are currently assessing the results of this test, as well as feedback from our guests and franchisees, and we do not have plans to launch these products nationally at this time. We are continuing to develop additional gluten-free products for future tests, and we remain committed to exploring ways to offer our guests gluten-free choices."
    Word is that the rollout was doomed partly by complaints about the quality of the gluten-free donuts Dunkin' was offering, among other issues.
    We will do our best to keep you updated on this and other gluten-free stories.
    In the meantime, what do you think of the news? Is it better to not do gluten-free at all than to do it poorly? Are you disappointed? Share your comments below.
    Source:
    Glutenfreeliving.com

    Jefferson Adams
    Celiac.com 11/27/2014 - A growing desire to avoid gluten is changing the food industry in myriad ways, so says an article in the Oct 25th 2014 edition of the Economist.
    The article points to a fast rising consumer demand for gluten-free products that began with sufferers of celiac disease, but has quickly grown to include large numbers of health conscious eaters, and which shows no sign of slowing down.
    They cite a recent survey by market research firm Mintel, which says sales of gluten-free food and drink in the U.S. have surged from $5.4 billion to $8.8 billion since 2012, and are set to grow a further 20% by 2015.
    They note that Mintel forecasts a 61% growth in gluten-free food sales in America by 2017, with similar increases expected in other rich countries, and they also point to double-digit sales growth of gluten-free products in most European countries--with Britain leading the way.
    Basically, gluten-free food is a strong enough influence on businesses that it is changing the offerings at food markets and eating establishments across the board.
    Grocers are giving precious shelf space, and restaurants are shifting their menus to incorporate gluten-free offerings. It was recently reported that more than half of restaurants in the U.S. will include gluten-free items on this menus by the end of 2014.
    And, as the Economist notes, Europe is following suit. “Even small convenience stores in remote parts of rural Ireland and Italy now stock ranges of gluten-free bread and cakes,” the magazine points out. The big losers here, in terms of market share are other specialty products, such as vegetarian and meat replacement products, whose sales have fallen flat.
    Interestingly, the trend is being ruled not by fad dieters, but largely by people worried about their health. The Economist points to a survey by the research firm Kantar, which found that only about 1 in 5 people who buy gluten-free food say they buy it for non-medical reasons.
    Read the complete article in The Economist.

    Jefferson Adams
    Celiac.com 01/23/2015 - This Superbowl Sunday gluten-free fans can celebrate with gluten-free Pizza Hut pizza, and, in a few lucky test markets, gluten-free Coors beer.
    You read right. First, Pizza Hut has announced that, starting Jan. 26, it will be debuting a gluten-free pizza in about 2,400 locations in the U.S. The new pizza will be a 10-inch, six-slice pizza, which will go for $9.99. The pizza crust will be made by popular gluten-free brand Udi’s Foods, and certified gluten-free by the Gluten Intolerance Group.
    Pizza Hut’s gluten-free pie will be one of the restaurant’s lowest-calorie pizzas, with about 100 fewer calories per serving than their current “Skinny Slice” pizza. 
    Every Pizza Hut Gluten-Free Pizza will be baked fresh-to-order on parchment paper and delivered in a specially branded Udi’s Gluten-Free Pizza box. Also, all employees handling Pizza Hut’s Gluten-Free Pizza have been trained to wear gloves and use a designated gluten-free pizza cutter.
    If that’s not enough good news, beer-loving gluten-free football fans in Seattle and Portland will be able to chase their gluten-free Pizza Hut pizzas with Coors’ new gluten-free Peak Copper Lager, which will debut in those markets on Superbowl Sunday.
    Coors will gauge the response in its test markets as it looks to make Peak Copper Lager available in more U.S. markets.
    Gluten-free Pizza Hut pizza and gluten-free Coors beer on Superbowl Sunday? I’m going to call that a touchdown.
    Read more in USA Today, and Money.

    Jefferson Adams
    Celiac.com 02/25/2015 - General Mills has announced that original Cheerios, Honey Nut Cheerios and three other Cheerios varieties will undergo formula changes, including a switch to gluten-free oats, and will be released as a gluten-free cereal.
    The move by the food and cereal giant mirrors a similar recipe change that successfully boosted sales for its Chex brand, which has been gluten-free since 2010.
    The company will likely begin selling gluten-free versions in July, says Jim Murphy, president of Big G Cereals, General Mills' ready-to-eat cereal division.
    Apparently, General Mills felt that that could no longer ignore the skyrocketing sales of gluten-free foods, and the slow decline of foods that contain gluten, including breakfast cereals.
    "People are actually walking away from cereal because they are avoiding gluten," says Murphy, a development that, at a time when cereal sales, including Cheerios, are already weak, the company can ill afford.
    Meanwhile, unit sales growth of food with a gluten-free claim on its packaging grew 10.6% in 2014 compared to the previous year, and gluten-free sales, especially among breakfast cereals are expected to continue double-digit growth through at least 2018.

  • Recent Articles

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center