-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Publications & Publicity
Share stories, news, and articles here.
16,605 topics in this forum
-
- 0 replies
- 787 views
-
- 1 reply
- 641 views
-
- 2 replies
- 901 views
-
- 0 replies
- 819 views
-
- 0 replies
- 989 views
-
- 0 replies
- 695 views
-
- 0 replies
- 990 views
-
- 0 replies
- 710 views
-
- 0 replies
- 1.1k views
-
Celiac.com Sponsor (A10):
Celiac.com Sponsor (A10):
-
- 0 replies
- 431 views
-
- 0 replies
- 842 views
-
- 0 replies
- 730 views
-
- 0 replies
- 1.1k views
-
- 0 replies
- 774 views
-
- 0 replies
- 1.1k views
-
- 0 replies
- 1k views
-
- 1 reply
- 930 views
-
- 0 replies
- 884 views
-
- 0 replies
- 647 views
-
- 0 replies
- 591 views
-
- 1 reply
- 674 views
-
- 0 replies
- 922 views
-
- 0 replies
- 1.2k views
-
- 0 replies
- 1.2k views
-
- 3 replies
- 877 views
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
-
Get Celiac.com Updates:Support Celiac.com:
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Recent Activity
-
- Shelley22 commented on Scott Adams's article in Diagnosis, Testing & Treatment1Emerging Celiac Disease Treatments: Will Any Allow Gluten Consumption Again? (+Video)
I am glad that there are so many things that are so many studies out there. I thought that CNP-101, or TAK-101 was already in phase 2 studies. Also, I have read some conflicting comments that KAN-101 was very recently terminated early, even though it has shown very promising results. A participant was told that they are losing too much funding from our...- alternative
- alternatives
- (and 7 more)
-
- trents replied to MegRCxx's topic in Gluten-Free Foods, Products, Shopping & Medications3How to work through food paranoia
@MegRCxx, it is common for people with celiac disease to have other food intolerances as well. Most common offenders are oats (even gluten free oats) and dairy. Soy, eggs and corn are less common but not rare. So, factor into your consideration. -
- MegRCxx replied to MegRCxx's topic in Gluten-Free Foods, Products, Shopping & Medications3How to work through food paranoia
Thank you @Scott Adams!! I will definitely have a read through these! If anyone is curious to what i had eaten and am worried about it was the tescos finest frozen bourginoun and creamy mash, only allergen stated was milk but it does contain yeast extract which i am aware can be a bit of an odd one. Once again thank you 🙏🏻 -
- Scott Adams replied to MegRCxx's topic in Gluten-Free Foods, Products, Shopping & Medications3How to work through food paranoia
The short answer is that it would be good for you to learn more about how to read labels, but sticking to looking for "gluten-free" on packaged foods is a great place to start. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.): If you have some time... -
- MegRCxx posted a topic in Gluten-Free Foods, Products, Shopping & Medications3
How to work through food paranoia
I have recently started a gluten free diet (waiting for confirmation via endoscope biopsies) I had started to reduce after the biopsy and then had a McDonald’s which confirmed to me my suspicions so decided to go full gluten whilst on holiday as i wanted to enjoy myself, since being back i have noticed that i have got increasingly more anxious due to feeling s...
-
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Forum Statistics
-
Total Topics121.3k
-
Total Posts1m
-
-
Celiac.com Sponsor (A22):
-
Celiac.com Sponsor (A21):
-
Upcoming Events
-
0July 21, 2025
Until
July 22, 2025
-
Posts
-
@MegRCxx, it is common for people with celiac disease to have other food intolerances as well. Most common offenders are oats (even gluten free oats) and dairy. Soy, eggs and corn are less common but not rare. So, factor into your consideration.
-
Thank you @Scott Adams!! I will definitely have a read through these! If anyone is curious to what i had eaten and am worried about it was the tescos finest frozen bourginoun and creamy mash, only allergen stated was milk but it does contain yeast extract which i am aware can be a bit of an odd one. Once again thank you 🙏🏻
-
By Scott Adams · Posted
The short answer is that it would be good for you to learn more about how to read labels, but sticking to looking for "gluten-free" on packaged foods is a great place to start. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.): If you have some time for a good read, here is chapter 1 of a full book published on Celiac.com that deals with the social aspects of celiac disease: -
I have recently started a gluten free diet (waiting for confirmation via endoscope biopsies) I had started to reduce after the biopsy and then had a McDonald’s which confirmed to me my suspicions so decided to go full gluten whilst on holiday as i wanted to enjoy myself, since being back i have noticed that i have got increasingly more anxious due to feeling sick when i had accidentally eaten some on holiday. And not im reading labels worrying if everything doesnt state is gluten free but the ingredients look like they check out may still have gluten in. Im panicking myself making myself feel worse and seem to be at a bit of a loss, i dont know anyone else with coeliac disease and am finding it all quite overwhelming. any advice is greatly appreciated:)
-
By Scott Adams · Posted
We've done some articles on this over the years: https://www.celiac.com/search/?q=colleges&quick=1&type=cms_records2 You might also check College Confidential or Reddit’s r/Celiac for firsthand student experiences. Some schools, like the University of Arizona and Oregon State, are known for their allergy-friendly dining halls—calling their nutrition services directly can give you specifics. If you’re touring campuses, ask about dedicated prep spaces, ingredient labeling, and student support groups. A guide focused solely on this would be so useful—maybe someone here has found one?
-