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Celiac.com May 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 - May, 2025: Hidden Gluten and Soy in Medications: What Patients with Allergies and Celiac Disease Need to Know: Is Subway Gluten-Free? What to Order, What to Avoid, and How to Stay Safe: Artificial Intelligence Reaches Pathologist-Level Accuracy in Celiac Disease Diagnosis:

Celiac.com 05/13/2025 - Cassava (also known as yuca or manioc) has become a popular gluten-free alternative, appearing in everything from flour and bread to chips and pasta. For people with celiac disease or gluten sensitivity, cassava-based products offer a grain-free option that aligns with dietary restrictions. However, recent testing by Consumer Reports (CR) has revealed alarmingly high levels of lead in many cassava foods—raising serious concerns for those who rely on these products as dietary staples. This article explores the risks of lead exposure in cassava, which products are safest, and what gluten-free consumers need to know to protect their health. Why Cassava Has Become a Gluten-Free Staple Cassava is a starchy root vegetable native to South America but widely consumed in Africa, Asia, and the Caribbean. In recent years, it has gained popularity in the U.S. as a gluten-free, paleo-friendly, and gut-health-promoting ingredient. Why People with Celiac Disease or Gluten Sensitivity Choose Cassava: Naturally gluten-free – Unlike wheat, barley, or rye, cassava does not trigger autoimmune reactions in people with celiac disease. Versatile in cooking – Cassava flour can replace wheat flour in baking, and cassava-based snacks (like chips and crackers) are common in gluten-free diets. Perceived as a healthier alternative – Many assume cassava products are safer than processed gluten-free foods made with refined starches. However, CR’s findings suggest that some cassava products may introduce a different health risk: dangerously high lead levels. Consumer Reports’ Shocking Findings on Lead in Cassava CR tested 27 cassava-based products, including flour, chips, bread, pasta, and snacks. The results were concerning: Key Findings: Over two-thirds of tested products exceeded CR’s acceptable daily lead intake threshold in just one serving. Some products had lead levels over 2,000% higher than the safety limit. Cassava flour and chips were the worst offenders, while tapioca starch (a processed form of cassava) tended to have lower lead levels. No safe level of lead exists—especially for children and pregnant women, who are most vulnerable to neurological damage. Why Is Lead in Cassava a Problem? Lead is a neurotoxin that accumulates in the body over time. Even low-level exposure can cause: Developmental delays in children Cognitive impairment High blood pressure and kidney damage in adults Immune system suppression For people with celiac disease, who may already struggle with nutrient absorption and gut health, additional lead exposure could worsen long-term health outcomes. Which Cassava Products Should You Avoid? CR categorized tested products into three groups based on lead content: 1. Products to Avoid (Extremely High Lead Levels) Bob’s Red Mill Cassava Flour (2,343% of CR’s daily lead limit per serving) Otto’s Naturals Organic Cassava Flour (2,323%) 365 Whole Foods Cassava Chips (1,723%) Jovial Cassava Spaghetti (1,201%) Consuming these even occasionally could contribute to unsafe lead accumulation. 2. Okay to Eat Occasionally (Moderate Lead Levels) Artisan Tropic Cassava Strips (629%) – Limit to 1 serving/week Pamela’s Organic Cassava Flour (449%) – Limit to 1.5 servings/week Barnana Cassava Chips (308%) – Limit to 2 servings/week 3. Better Choices (Lower Lead Levels) Goya Yuca Cassava Chips (10%) – Safest chip option Tonomi Cassava Flour (215%) – Up to 3 servings/week La Fe Cassava Bread (121%) – Up to 5.5 servings/week Why Is Cassava So High in Lead? Unlike other root vegetables (like carrots or sweet potatoes), cassava appears to absorb lead more readily. Possible reasons include: Soil contamination – Lead from industrial pollution or old pesticides lingers in the ground where cassava is grown. Processing methods – Whole cassava flour retains more lead than refined tapioca starch. Geographic sourcing – Cassava from heavily polluted regions may carry higher lead levels. Real-Life Impact: A Parent’s Story Audrey Powell, a mother from Texas, discovered her 4-year-old had elevated lead levels. After eliminating other sources, testing revealed her cassava flour contained three times more lead than the worst product in CR’s study. Once she removed it from her diet, her child’s lead levels dropped. What Should Gluten-Free Consumers Do? If you rely on cassava products, follow these steps to minimize risk: 1. Check CR’s List Avoid high-lead products and opt for safer alternatives like Goya cassava chips or Tonomi cassava flour. 2. Diversify Your Gluten-Free Diet Use almond flour, coconut flour, or oat flour as alternatives. Choose rice-based or quinoa-based pastas instead of cassava noodles. 3. Test Your Cassava Products If you frequently consume cassava, consider lead testing kits (like those from Lead Safe Mama) to check your pantry staples. 4. Advocate for Stricter Regulations Currently, the FDA does not set strict limits for lead in food. Contacting lawmakers and supporting organizations like Consumer Reports can push for safer standards. The Bottom Line: Is Cassava Safe for Gluten-Free Diets? While cassava can still be part of a gluten-free diet, not all cassava products are safe. Some contain dangerously high lead levels, posing long-term health risks—especially for children and those with compromised digestion (like celiac patients). By choosing lower-lead options, diversifying gluten-free staples, and staying informed, you can enjoy cassava’s benefits without the hidden dangers. Stay vigilant, check labels, and prioritize safety in your gluten-free journey. Additional Resources: Consumer Reports’ Full Cassava Lead Test Results Lead Safe Mama’s Testing Kits FDA Guidelines on Heavy Metals in Food

Celiac.com 05/02/2025 - For those who experience unpleasant reactions after consuming gluten, understanding whether they have celiac disease or non-celiac gluten sensitivity (NCGS) is crucial for managing their health. Although both conditions involve adverse responses to gluten, they differ in terms of causes, symptoms, diagnostic methods, and long-term health implications. This article will break down the key differences between celiac disease and NCGS, explore the proper testing methods, and highlight what this means for individuals living with either condition. Understanding Celiac Disease Celiac disease is an autoimmune disorder in which the immune system mistakenly attacks the lining of the small intestine when gluten is consumed. This immune response damages the villi—small, finger-like projections in the intestine responsible for nutrient absorption—leading to malnutrition and a range of serious health complications. Celiac disease affects approximately 1% of the global population and has a strong genetic component, meaning it often runs in families. Symptoms of Celiac Disease Symptoms of celiac disease can vary significantly from person to person, making diagnosis challenging. Some of the most common symptoms include: Chronic diarrhea or constipation Unexplained weight loss Fatigue and weakness Abdominal pain and bloating Anemia due to iron deficiency Joint and muscle pain Skin rash known as dermatitis herpetiformis Neurological symptoms such as headaches, brain fog, and numbness in hands and feet Delayed growth and developmental issues in children Left untreated, celiac disease can lead to severe complications such as osteoporosis, infertility, neurological disorders, and an increased risk of certain cancers, particularly intestinal lymphoma. Understanding Non-Celiac Gluten Sensitivity (NCGS) Non-celiac gluten sensitivity, often referred to as gluten intolerance, is a condition in which individuals experience symptoms similar to celiac disease after consuming gluten but do not test positive for celiac disease or wheat allergy. The exact cause of NCGS is not well understood, but it does not involve the autoimmune response or intestinal damage seen in celiac disease. Symptoms of NCGS Symptoms of NCGS can overlap with those of celiac disease but tend to be less severe and primarily involve digestive and neurological discomfort. Common symptoms include: Bloating and gas Stomach pain Fatigue Brain fog Headaches Joint pain Diarrhea or constipation Unlike celiac disease, NCGS does not lead to long-term damage to the intestines or cause serious complications. However, it can significantly impact an individual’s quality of life and daily functioning. Proper Testing and Diagnosis Because the symptoms of celiac disease and NCGS overlap, proper testing is necessary to distinguish between the two conditions. The diagnostic process typically involves the following steps: Testing for Celiac Disease Blood Tests – The first step in diagnosing celiac disease is a blood test that checks for specific antibodies, such as tissue transglutaminase (tTG-IgA) and endomysial antibodies (EMA-IgA). Children should also have DGP-IgA and DGP-IgG blood tests as well. A positive result suggests the need for further testing. Genetic Testing – While not diagnostic on its own, genetic testing can determine if an individual carries the HLA-DQ2 or HLA-DQ8 genes, which are necessary for celiac disease to develop. A negative result makes celiac disease extremely unlikely. Intestinal Biopsy – If blood tests indicate celiac disease, an endoscopic biopsy of the small intestine is often performed to confirm the diagnosis. Damage to the villi is a definitive sign of celiac disease. Testing for NCGS Since there is no specific test for NCGS, diagnosis is based on exclusion. This process involves: Ruling Out Celiac Disease – If celiac blood tests and biopsies are negative, celiac disease is unlikely. Ruling Out Wheat Allergy – A wheat allergy test (IgE-mediated allergy testing) ensures that the symptoms are not due to an allergic reaction. Gluten Elimination Diet – If celiac disease and wheat allergy are ruled out, a doctor may recommend a gluten elimination diet. If symptoms improve on a gluten-free diet and return when gluten is reintroduced, NCGS is the likely diagnosis. What This Means for People with Celiac Disease or Gluten Sensitivity Celiac Disease: The Need for Strict Gluten Avoidance For individuals diagnosed with celiac disease, adhering to a strict, lifelong gluten-free diet is essential. Even small amounts of gluten can trigger an immune response and cause intestinal damage, so cross-contamination must be carefully avoided. This means: Reading ingredient labels carefully Avoiding shared cooking surfaces and utensils that may have come into contact with gluten Being cautious when dining out and verifying gluten-free preparation methods Ensuring proper nutrition, as deficiencies in vitamins and minerals are common in celiac patients NCGS: A More Flexible Approach People with NCGS may not need to be as strict with gluten avoidance as those with celiac disease. While eliminating gluten can alleviate symptoms, some individuals find they can tolerate small amounts of gluten without serious consequences. However, maintaining a primarily gluten-free diet is recommended to prevent discomfort. The Importance of a Proper Diagnosis Misdiagnosing oneself with celiac disease or NCGS without medical testing can lead to unnecessary dietary restrictions or continued exposure to harmful gluten in the case of undiagnosed celiac disease. It is crucial to work with a healthcare professional to ensure an accurate diagnosis and a tailored management plan. Conclusion While both celiac disease and non-celiac gluten sensitivity involve adverse reactions to gluten, they are fundamentally different conditions with distinct causes, symptoms, and long-term implications. Celiac disease is an autoimmune disorder requiring strict gluten avoidance to prevent severe health consequences, while NCGS is a sensitivity that does not cause intestinal damage but can still significantly impact well-being. Understanding these differences and obtaining the correct diagnosis is essential for managing symptoms effectively and maintaining overall health. Whether you have celiac disease or NCGS, working closely with a healthcare provider can help you navigate your dietary needs and live a healthier life.

Celiac.com 04/28/2025 - For people with celiac disease, the only current treatment is a strict, lifelong gluten-free diet—which can be expensive, restrictive, and difficult to maintain. But what if there was another way to manage the condition? A recent study explores an experimental therapy using specially modified immune cells to help control the body’s harmful reaction to gluten. While still in early stages, this research could pave the way for future treatments that reduce—or even eliminate—the need for dietary restrictions. Understanding Celiac Disease and the Immune System Celiac disease is an autoimmune disorder where the immune system mistakenly attacks the small intestine when gluten is consumed. Most people with celiac disease carry a specific genetic marker called HLA-DQ2.5, which makes their immune cells overreact to certain gluten proteins. Normally, regulatory T cells (Tregs) help keep the immune system in check by preventing excessive inflammation. But in celiac disease, these "peacekeeper" cells fail to control the aggressive effector T cells (Teffs) that attack gluten. This study investigated whether engineered Tregs could be trained to stop gluten-triggered attacks. How Engineered T Cells Could Help Researchers used advanced gene-editing techniques to modify immune cells in two ways: Engineered Effector T Cells (eTeffs) – These were designed to mimic the harmful gluten-reactive cells in celiac patients, helping scientists study how they behave. Engineered Regulatory T Cells (eTregs) – These were modified to recognize gluten but act as suppressors, calming down the overactive immune response. Key Findings from the Study Targeted Migration – When gluten was introduced, the engineered cells traveled directly to the gut and lymph nodes, where immune reactions happen in celiac disease. Bystander Suppression – Remarkably, eTregs designed to recognize one gluten protein could also suppress reactions to other gluten proteins—meaning fewer modified cells might be needed for broad protection. Specific Activation Required – The eTregs only worked when they encountered gluten, meaning they wouldn’t unnecessarily weaken the immune system. Why This Research Matters for Celiac Disease While a gluten-free diet is effective, it’s not a perfect solution. Accidental gluten exposure is common, and many people struggle with social, financial, and nutritional challenges. This study offers hope for an alternative: Potential for Reduced Dietary Restrictions – If eTreg therapy works in humans, it could allow some gluten tolerance, minimizing risks from accidental exposure. Long-Term Protection – Unlike short-term medications, engineered cells might provide lasting immune control. Broader Applications – Similar therapies are already being tested for other autoimmune diseases, speeding up potential development for celiac disease. Challenges and Next Steps While promising, this research is still in early stages. Key questions remain: Safety – Will these modified cells cause unintended side effects? Durability – How long will the suppressive effects last? Human Trials – So far, tests have only been done in mice and lab settings; human studies are needed next. Conclusion: A Hopeful Future for Celiac Treatment This study represents an exciting step toward a new kind of therapy for celiac disease—one that tackles the root cause (the misdirected immune response) rather than just avoiding gluten. While it may be years before such treatments are available, the research opens doors to possibilities beyond the gluten-free diet. For now, patients should continue following medical advice, but they can also look forward to a future where managing celiac disease might become much easier. Key Takeaways for Patients Experimental therapy – Scientists are testing modified immune cells to suppress gluten reactions. Not a cure yet – More research is needed, but early results are promising. Future potential – If successful, this could reduce reliance on strict gluten avoidance. This breakthrough highlights how science is moving closer to innovative solutions for celiac disease, offering hope beyond dietary restrictions. Read more at: science.org Watch the video version of this article:

Celiac.com 05/06/2025 - For individuals with celiac disease or gluten sensitivity, avoiding gluten is essential for maintaining good health. While many are aware of the obvious sources, such as bread, pasta, and baked goods, gluten often hides in unexpected places. Consuming even trace amounts of gluten can trigger serious health consequences for those with celiac disease. This guide explores surprising foods and everyday products that may contain gluten, helping you make safer choices. Unexpected Food Sources of Gluten Sauces, Dressings, and Condiments Many condiments and sauces contain hidden gluten due to thickeners, preservatives, or cross-contamination. Soy Sauce – Most soy sauces contain wheat unless specifically labeled gluten-free. Salad Dressings – Some dressings use wheat-based thickeners or malt vinegar. Gravy and Sauces – Pre-made gravies and sauces often use wheat flour as a thickening agent. Ketchup and Mustard – While often gluten-free, some brands contain malt vinegar or other gluten-containing additives. Barbecue Sauce – Some brands add wheat-based ingredients for texture and flavor. Deli Meats and Processed Foods Lunch Meats and Hot Dogs – Fillers and flavor enhancers may contain gluten. Meat Substitutes – Many plant-based meat alternatives use seitan (wheat gluten) as a protein source. Pre-Seasoned or Marinated Meats – Marinades and spice blends sometimes contain wheat-based additives. Snack Foods and Candy Potato Chips and Crackers – Some flavors contain wheat-based seasonings. Chocolate Bars and Candy – Some chocolates contain malt or gluten-containing fillers. Chewing Gum – Wheat starch is sometimes used as a binding agent. Beverages Beer and Malt Beverages – Traditional beers contain barley and are not gluten-free. Flavored Coffee Drinks – Some syrups and additives may contain gluten. Distilled Alcohol – While pure distilled spirits are gluten-free, flavored versions may contain hidden gluten. Non-Food Products That Contain Gluten Medications and Supplements Many over-the-counter and prescription medications use gluten-based fillers or binders. Prescription Medications – Some pills contain wheat starch or other gluten-containing excipients. Vitamins and Supplements – Capsules and tablets may use gluten-derived ingredients as fillers. Cosmetics and Personal Care Products While gluten cannot be absorbed through the skin, certain products pose a risk if they come into contact with the mouth. Lipsticks and Lip Balms – Some brands contain wheat-based ingredients. Toothpaste and Mouthwash – Gluten may be present in some formulations. Shampoos and Conditioners – While not a direct ingestion risk, gluten-containing hair products may transfer to hands and be accidentally ingested. Household and Miscellaneous Products Playdough and Craft Supplies – Many types of modeling dough contain wheat. Envelopes and Stamps – Most are gluten-free, but to be safe we recommend that you don't lick either, as some adhesives may contain gluten. Pet Food – Some pet foods contain gluten, which may pose a risk for cross-contact in the household. How to Avoid Hidden Gluten Read Labels Carefully Always check ingredient lists for terms like “wheat,” “barley,” “rye,” “malt,” and “hydrolyzed wheat protein.” Look for certified gluten-free labels when available. Research Brands and Products Some brands are more transparent about gluten content than others. Utilize manufacturer websites or customer service hotlines to verify gluten-free status. Use Gluten-Free Databases and Apps Several mobile apps and websites track gluten-free products, making it easier to find safe choices. Communicate with Healthcare Providers Ask your doctor or pharmacist about gluten in medications, and request gluten-free alternatives when necessary. What This Means for People with Celiac Disease or Gluten Sensitivity For individuals with celiac disease, even tiny amounts of gluten can trigger serious health reactions, including intestinal damage and long-term complications. Awareness of hidden gluten sources helps prevent accidental exposure and ensures better health outcomes. Those with gluten sensitivity may also experience significant symptoms, reinforcing the need for vigilance. Conclusion Gluten can lurk in unexpected places, from condiments and medications to cosmetics and household products. Understanding where gluten hides and how to identify safe alternatives is crucial for those managing celiac disease or gluten sensitivity. By staying informed, reading labels, and researching product ingredients, you can reduce your risk of accidental gluten exposure and maintain a healthy gluten-free lifestyle.

Celiac.com 03/02/2022 - We get more than a few questions about which food items are gluten-free. Lately, we've seen a bunch of questions about tomato paste. Specifically, is tomato paste gluten-free, and safe for people with celiac disease? The answer is that most all tomato paste is naturally gluten-free. Here's the lowdown. Tomato paste is just highly concentrated tomato sauce with the seeds and skins strained out. Because tomatoes are naturally gluten-free and safe for people with celiac disease, nearly all tomato paste will be gluten-free, whether it is labeled as such or not. Unless gluten ingredients are added in the manufacturing process, as with Contadina Italian Tomato Paste with Italian Seasonings, which does not list gluten as an allergen, but which the company says is NOT gluten-free. This may be due to trace wheat flour in seasoning ingredients. Some brands, like Cento, French's, and others specifically label their tomato paste as gluten-free. That means it has been tested to under 20ppm gluten content. However, many brands, like Del Monte, do not specifically label their tomato paste as gluten-free. Like many products that are naturally gluten-free, many manufacturers don't bother to test their products and label them gluten-free. That's not necessarily a big deal, but some people like to play it safe. For anyone looking to be sure, look for brands of tomato paste that specifically label their products as gluten-free. Here's list of top brands of gluten-free tomato paste.

Celiac.com 04/23/2025 - For individuals with celiac disease or gluten sensitivity, dining out can be a challenge. The risk of cross-contamination and the need for strict gluten-free preparation processes make it essential to carefully evaluate restaurant options. Domino’s, one of the most popular pizza chains worldwide, offers a gluten-free crust, but is it truly safe for people with celiac disease? This article explores Domino’s gluten-free pizza, its preparation process, and how it compares to other pizza chains. We’ll also provide tips for safely navigating gluten-free dining and answer frequently asked questions. Domino’s Gluten-Free Crust: What You Need to Know Domino’s introduced its gluten-free crust to cater to customers with gluten-related dietary restrictions. While the crust itself is certified gluten-free, Domino’s makes it clear that their kitchens are not gluten-free environments. This means there is a risk of cross-contamination during preparation, cooking, and serving. Key Features of Domino’s Gluten-Free Crust: Certified Gluten-Free Ingredients: The crust is made with gluten-free ingredients and meets FDA standards for gluten-free products. Small Size: The gluten-free crust is only available in a 10-inch size, limiting options for larger groups or families. Limited Toppings: While many toppings are gluten-free, some (like certain sauces or meats) may contain gluten or be at risk of cross-contamination. The Preparation Process: Understanding Cross-Contamination Risks Despite the gluten-free crust, Domino’s preparation process poses significant risks for individuals with celiac disease. Here’s why: Shared Kitchen Equipment: Domino’s kitchens use the same ovens, utensils, and preparation surfaces for gluten-free and regular pizzas. This increases the likelihood of gluten particles coming into contact with the gluten-free crust. No Dedicated Preparation Area: Unlike some specialty gluten-free restaurants, Domino’s does not have a separate area for preparing gluten-free orders. Employee Training: While Domino’s staff are trained to handle gluten-free orders carefully, human error and busy kitchen environments can lead to mistakes. Domino’s openly states that their gluten-free pizza is not recommended for individuals with celiac disease due to these cross-contamination risks. Instead, it is marketed toward those with mild gluten sensitivity or those choosing to avoid gluten for non-medical reasons. How Domino’s Compares to Other Pizza Chains When it comes to gluten-free pizza options, not all chains are created equal. Here’s how Domino’s stacks up against other popular pizza restaurants: Pizza Chain Gluten-Free Crust Dedicated Kitchen Equipment Safe for Celiac Disease? Domino’s Yes No No Pizza Hut Yes No No Papa John’s Yes No No Blaze Pizza Yes Yes (in some locations) Yes (with precautions) MOD Pizza Yes Yes (in some locations) Yes (with precautions) California Pizza Kitchen Yes Yes (dedicated prep areas) Yes (with precautions) Key Takeaways: Domino’s, Pizza Hut, and Papa John’s: These chains offer gluten-free crusts but do not have dedicated kitchen equipment, making them unsafe for individuals with celiac disease. Blaze Pizza and MOD Pizza: These chains are better options for celiac-safe dining, as some locations use separate preparation areas and utensils for gluten-free orders. California Pizza Kitchen: Known for its celiac-friendly practices, CPK uses dedicated prep areas and takes extra precautions to minimize cross-contamination. Tips for Safely Ordering Gluten-Free Pizza If you have celiac disease or severe gluten sensitivity, here are some tips to help you navigate dining out safely: Research Ahead of Time: Check the restaurant’s website or call ahead to ask about their gluten-free preparation processes. Communicate Clearly: When ordering, inform the staff about your dietary needs and emphasize the importance of avoiding cross-contamination. Choose Celiac-Friendly Chains: Opt for restaurants like Blaze Pizza, MOD Pizza, or California Pizza Kitchen, which are more likely to have dedicated gluten-free preparation areas. Ask About Ingredients: Ensure that all toppings and sauces are gluten-free and have not been cross-contaminated during preparation. Consider Frozen or Homemade Options: For a safer alternative, try gluten-free frozen pizzas or make your own at home using certified gluten-free ingredients. FAQs About Domino’s Gluten-Free Pizza 1. Is Domino’s gluten-free pizza safe for celiac disease? No, Domino’s gluten-free pizza is not considered safe for individuals with celiac disease due to the risk of cross-contamination in their kitchens. 2. What is the risk of cross-contamination at Domino’s? Domino’s uses shared kitchen equipment and preparation areas, which increases the likelihood of gluten particles coming into contact with the gluten-free crust. 3. Can I request special preparation for my gluten-free pizza? While you can inform the staff about your dietary needs, Domino’s does not have dedicated equipment or preparation areas for gluten-free orders. 4. Are there any pizza chains that are safe for celiac disease? Yes, chains like Blaze Pizza, MOD Pizza, and California Pizza Kitchen are better options, as they often use dedicated preparation areas and take extra precautions to minimize cross-contamination. 5. What should I do if I accidentally consume gluten? If you have celiac disease and accidentally consume gluten, monitor your symptoms and consult your healthcare provider if necessary. Symptoms may include digestive issues, fatigue, or headaches. What This Means for People with Celiac Disease or Gluten Sensitivity For individuals with celiac disease, consuming even small amounts of gluten can trigger severe symptoms and long-term health complications. While Domino’s gluten-free crust is a step in the right direction, the lack of dedicated kitchen equipment and preparation areas makes it unsuitable for those with celiac disease. Instead, celiac-safe dining requires restaurants to take extra precautions, such as using separate utensils, ovens, and preparation areas. If you have celiac disease, it’s essential to prioritize your health by choosing restaurants that are committed to gluten-free safety. While Domino’s may not be the best option, there are other pizza chains and local pizzerias that cater to gluten-free diners with stricter protocols. Conclusion Domino’s gluten-free pizza is a convenient option for those with mild gluten sensitivity or those avoiding gluten by choice. However, for individuals with celiac disease, the risk of cross-contamination makes it an unsafe choice. By understanding the preparation processes and exploring celiac-friendly alternatives, you can enjoy delicious pizza without compromising your health. Always communicate your dietary needs clearly and choose restaurants that prioritize gluten-free safety to ensure a safe and enjoyable dining experience. Watch the video version of this article:

Celiac.com 04/30/2025 - Celiac disease is an autoimmune disorder triggered by gluten in genetically susceptible individuals. While the primary treatment is a strict gluten-free diet, many patients—even those without severe digestive symptoms—may still face nutritional deficiencies. This summary explores how celiac disease, both before and after diagnosis, can lead to deficiencies in key vitamins, including A, E, B9 (folate), B12, and K. It also highlights how a gluten-free diet, if not carefully managed, might contribute to these deficiencies. How Celiac Disease Affects Vitamin Absorption In untreated celiac disease, damage to the small intestine impairs nutrient absorption. While severe malabsorption (leading to dramatic weight loss and deficiencies) is less common today due to earlier diagnosis, milder deficiencies still occur. Even patients with few or no digestive symptoms may have low levels of essential vitamins, which can lead to complications over time. The study focused on five key vitamins: Vitamin A – Important for vision and immune function. Vitamin E – An antioxidant that protects cells. Vitamin B9 (Folate) – Crucial for DNA synthesis and red blood cell production. Vitamin B12 – Essential for nerve function and blood health. Vitamin K – Necessary for blood clotting and bone health. Findings on Vitamin Deficiencies in Celiac Patients Before Diagnosis (Untreated Celiac Disease) Vitamin B12 and folate deficiencies were common, sometimes leading to anemia, fatigue, and neurological issues. Vitamin K deficiency was less frequent but could increase bleeding risk. Vitamins A and E deficiencies were rare but could still occur in severe cases. After Starting a Gluten-Free Diet While intestinal healing improves absorption, some patients still develop deficiencies due to: Restrictive eating habits – Avoiding gluten may lead to an unbalanced diet if not properly planned. Low-nutrient gluten-free alternatives – Many processed gluten-free foods lack fortified vitamins found in regular products. Continued gut damage – Some patients may have slow or incomplete healing, prolonging absorption issues. The Role of the Gluten-Free Diet in Nutritional Health A gluten-free diet is necessary for managing celiac disease, but it must be carefully structured to prevent deficiencies. Many gluten-free flours and packaged foods rely on refined starches (like potato or rice flour) instead of whole grains, reducing fiber and vitamin content. Patients who avoid dairy (due to lactose intolerance) or other food groups may also miss key nutrients. Key Dietary Recommendations Eat naturally nutrient-rich gluten-free foods – Such as quinoa, buckwheat, nuts, seeds, lean meats, fish, eggs, and leafy greens. Choose fortified gluten-free products – Some gluten-free cereals and breads are enriched with B vitamins and iron. Monitor vitamin levels regularly – Blood tests can help detect deficiencies early, especially for B12, folate, and vitamin D. Consult a dietitian – Professional guidance ensures the diet remains balanced and nutritionally adequate. Why This Study Matters for People with Celiac Disease Many celiac patients assume that once they start a gluten-free diet, all their health problems will resolve. However, this study highlights that vitamin deficiencies can persist—either from lingering gut damage or an unbalanced diet. Left untreated, these deficiencies can lead to serious complications, including: Neurological problems (from B12 deficiency) Anemia and fatigue (from low folate or B12) Bone health issues (linked to vitamins D and K) Weakened immunity (due to vitamins A and E) Key Takeaways for Patients Regular blood tests are important, even if you feel well. A varied, whole-food-based gluten-free diet is better than relying on processed substitutes. Nutritional counseling can help prevent deficiencies before they cause harm. Conclusion Celiac disease is more than just avoiding gluten—it requires ongoing attention to nutrition. While severe vitamin deficiencies are less common today, milder insufficiencies can still impact long-term health. By staying informed, working with healthcare providers, and maintaining a well-rounded diet, celiac patients can reduce risks and live healthier lives. This study emphasizes the need for better guidelines and patient education to ensure nutritional health remains a priority in celiac disease management. Read more at: pmc.ncbi.nlm.nih.gov

Celiac.com 04/21/2025 - Celiac disease is an autoimmune disorder triggered by gluten consumption, leading to damage in the small intestine. While it is widely known for causing gastrointestinal symptoms, it can also manifest in other parts of the body, including the mouth. This study aimed to explore the prevalence of oral symptoms in adults with celiac disease, both at the time of diagnosis and while following a gluten-free diet. Additionally, the study investigated factors that might increase the likelihood of these oral manifestations, such as gender, diagnostic delays, and the presence of abdominal symptoms. Study Design and Participants The research involved 873 adults diagnosed with celiac disease and 563 non-celiac controls. Participants were recruited nationwide through advertisements and celiac disease patient organizations. All celiac patients had confirmed diagnoses through small bowel biopsies or skin biopsies for dermatitis herpetiformis, a skin condition linked to celiac disease. The control group consisted of individuals without celiac disease, confirmed through repeated antibody testing. Both groups were interviewed using structured questionnaires to assess gastrointestinal symptoms, quality of life, and oral health issues such as dental enamel defects, recurrent mouth ulcers, and tongue pain (glossodynia). Key Findings Dental Enamel Defects: Dental enamel defects were significantly more common in celiac patients (27%) compared to controls (4%). These defects are thought to result from nutritional deficiencies or immune responses triggered by gluten exposure during childhood when teeth are developing. Recurrent Mouth Ulcers: Before diagnosis, 56% of celiac patients reported experiencing recurrent mouth ulcers. After starting a gluten-free diet, 69% of these patients experienced relief. However, even on the diet, celiac patients had a slightly higher prevalence of mouth ulcers (17%) compared to controls (13%). This difference was no longer significant after adjusting for gender, suggesting that women might be more prone to this symptom. Tongue Pain (Glossodynia): Tongue pain was more common in celiac patients (14%) than in controls (6%), even while on a gluten-free diet. This suggests that some oral symptoms may persist despite dietary changes. Associated Factors: Oral symptoms were more likely in patients who had abdominal symptoms at diagnosis, experienced long delays in diagnosis, or were female. Longer diagnostic delays were particularly linked to a higher risk of dental enamel defects and mouth ulcers. Additionally, patients with ongoing oral symptoms while on a gluten-free diet reported more severe gastrointestinal symptoms and a lower quality of life. Discussion The study highlights that oral symptoms are a significant but often overlooked aspect of celiac disease in adults. Dental enamel defects and mouth ulcers are particularly common and may serve as early warning signs of the condition. The findings also emphasize the importance of early diagnosis, as delays can lead to more severe oral and gastrointestinal symptoms. The gluten-free diet was shown to be effective in reducing mouth ulcers, but some symptoms, like tongue pain, persisted, indicating that additional treatments or dietary adjustments might be necessary. Gender played a notable role, with women more likely to experience oral symptoms. This aligns with previous research showing that women often report more severe symptoms and slower recovery on a gluten-free diet. The study also found that ongoing oral symptoms were linked to a poorer quality of life, underscoring the need for comprehensive care that addresses both gastrointestinal and oral health in celiac patients. Strengths and Limitations The study’s strengths include its large, well-defined participant group and the use of validated questionnaires to assess symptoms and quality of life. However, the reliance on self-reported data for oral symptoms and the lack of clinical dental examinations may have introduced some bias. Additionally, recruiting participants through celiac societies might have skewed the sample toward individuals with more severe symptoms. Conclusion and Implications for Celiac Patients This study demonstrates that oral manifestations are a common and impactful aspect of celiac disease in adults. Dental enamel defects, mouth ulcers, and tongue pain are not only more prevalent in celiac patients but are also linked to delayed diagnosis, abdominal symptoms, and female gender. The findings highlight the importance of early diagnosis and strict adherence to a gluten-free diet, which can significantly improve oral and overall health. For individuals with celiac disease, recognizing and addressing oral symptoms can lead to better management of the condition and an improved quality of life. Healthcare providers should consider oral health as an integral part of celiac disease care, particularly for patients with persistent symptoms or long diagnostic delays. By doing so, they can help patients achieve more comprehensive relief and a better overall well-being. Read more at: bmcgastroenterol.biomedcentral.com

Celiac.com 04/15/2025 - For individuals with celiac disease or gluten sensitivity, navigating food and drink options at popular chains like Starbucks can be challenging. While Starbucks is known for its wide variety of beverages and snacks, not all items are safe for those avoiding gluten. This article provides a comprehensive guide to gluten-free options at Starbucks, including drinks, packaged snacks, seasonal offerings, and important considerations about cross-contamination. Understanding Gluten-Free Needs at Starbucks Celiac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. Even small amounts of gluten can cause symptoms and damage the intestines for those with celiac disease. Gluten sensitivity, while not an autoimmune condition, can also cause discomfort and health issues when gluten is consumed. Starbucks has made efforts to accommodate gluten-free diets, but it’s important to note that the chain is not a dedicated gluten-free facility. Cross-contamination is a potential risk, especially for those with celiac disease. Always communicate your dietary needs to the barista and ask about preparation methods to ensure your safety. Gluten-Free Drinks at Starbucks The good news is that many Starbucks beverages are naturally gluten-free. Here’s a breakdown of safe options: 1. Coffee and Espresso Drinks Most plain coffee and espresso-based drinks are gluten-free, as long as they don’t include added ingredients that contain gluten. Examples include: Caffe Latte (made with espresso and steamed milk). Cappuccino (espresso with steamed milk and foam). Americano (espresso diluted with hot water). Cold Brew Coffee (slow-steeped coffee served cold). 2. Teas Starbucks offers a variety of gluten-free tea options: Hot Teas: Classic options like Emperor’s Cloud & Mist, Jade Citrus Mint, and Mint Majesty are gluten-free. Iced Teas: Unsweetened iced teas, such as black tea, green tea, and passion tango tea, are safe choices. 3. Frappuccinos While some Frappuccino bases contain gluten, you can customize your drink to make it gluten-free. Opt for a coffee-based Frappuccino without cookie crumbles or other gluten-containing add-ons. 4. Alternative Milks Starbucks offers several milk alternatives, including almond milk, oat milk, coconut milk, and soy milk. While these are gluten-free, it’s important to note that oat milk may pose a risk for those with celiac disease due to potential cross-contamination during processing. Gluten-Free Food Options at Starbucks Starbucks has expanded its gluten-free food offerings in recent years, though the selection is still limited. Here are some safe choices: 1. Packaged Snacks Starbucks offers a variety of pre-packaged snacks that are certified gluten-free. These include: Hippeas Organic Chickpea Puffs (available in flavors like vegan white cheddar and sriracha sunshine). Justin’s Nut Butter Packets (perfect for pairing with fruit or gluten-free crackers). Kind Bars (many varieties, such as almond and coconut, are gluten-free). 2. Bakery Items While most baked goods at Starbucks contain gluten, some locations offer gluten-free options like: Gluten-Free Marshmallow Dream Bar (a sweet treat made with marshmallows, crispy rice, and chocolate). 3. Protein Boxes Some Starbucks protein boxes are gluten-free or can be modified to exclude gluten-containing items. For example: Egg & Cheese Protein Box (contains hard-boiled eggs, cheese, and fruit). Cheese & Fruit Box (includes a selection of cheeses, grapes, and gluten-free crackers). Seasonal Gluten-Free Offerings Starbucks frequently introduces seasonal drinks and snacks, some of which may be gluten-free. However, it’s essential to check ingredients and preparation methods, as formulations can change. Examples of past gluten-free seasonal options include: Pumpkin Spice Latte (without whipped cream or toppings that may contain gluten). Peppermint Mocha (customized to exclude gluten-containing ingredients). Always ask your barista for the most up-to-date information on seasonal offerings and their gluten-free status. Cross-Contamination Concerns One of the biggest challenges for individuals with celiac disease or gluten sensitivity is the risk of cross-contamination. At Starbucks, shared equipment and preparation areas can lead to unintentional gluten exposure. Here are some tips to minimize risks: Communicate Clearly: Inform your barista about your gluten-free needs and ask about preparation methods. Avoid Bulk Ingredients: Items like whipped cream, syrups, and toppings may be stored in shared containers, increasing the risk of cross-contamination. Choose Packaged Items: Pre-packaged snacks are less likely to be contaminated than items prepared in-store. What This Means for People with Celiac Disease or Gluten Sensitivity For those with celiac disease or gluten sensitivity, Starbucks can still be a convenient option with careful planning. By sticking to naturally gluten-free drinks, certified packaged snacks, and clear communication with staff, you can enjoy a safe and satisfying experience. However, it’s crucial to remain vigilant about cross-contamination and stay informed about ingredient changes, especially with seasonal offerings. If you’re highly sensitive to gluten, consider bringing your own snacks or visiting dedicated gluten-free establishments for added peace of mind. Conclusion Starbucks offers a variety of gluten-free drinks and snacks, making it a viable option for individuals with celiac disease or gluten sensitivity. While the selection is limited, careful choices and clear communication can help you enjoy your visit without compromising your health. Always prioritize safety by asking questions and staying informed about potential risks. With these tips, you can confidently navigate Starbucks’ menu and find options that work for your dietary needs. Watch the video version of this article:

Celiac.com 08/27/2024 - With increasing awareness and diagnosis of celiac disease and non-celiac gluten sensitivity, strict adherence to a gluten-free diet is more critical than ever to prevent symptoms and long-term complications. However, despite best efforts, accidental gluten ingestion can still occur, causing significant distress for those affected. In fact, data shows that most celiacs are regularly exposed to gluten. Moreover, data also shows that most exposure to gluten is silent and ongoing. Fortunately, there are steps you can take to alleviate symptoms and support recovery. This article combines practical home remedies and strategies shared by our community members, along with insights from recent research. Understanding the Impact of Gluten Exposure Accidental gluten ingestion can lead to a range of symptoms for individuals with celiac disease, including upset stomach, inflammation, diarrhea, bloating, and skin rash. Recognizing these symptoms early is essential for implementing effective management strategies. Steps to Alleviate Symptoms Taking one or more of these ten-plus steps after gluten exposure can help minimize its impact. Hydration and Electrolyte Balance Stay hydrated and consider gluten-free electrolyte-replenishing drinks to maintain balance, especially if diarrhea is severe. Rest and Heat Application Rest and apply heat to alleviate stomach pain and cramping. Use a heating pad or hot water bottle for added comfort. Return to a Strict Gluten-Free Diet & Avoid Additional Irritants Recommit to a strict gluten-free diet immediately, avoiding processed or spicy foods that may further irritate the digestive system. Fasting: A Potential Immune System Reset Some studies suggest that intermittent fasting may help reset the immune system and reduce inflammation, which could be beneficial for those suffering from an adverse gluten reaction. However, always consult with a healthcare professional before starting any fasting regimen. Digestive Enzymes for Bloating Relief Digestive enzyme supplements, such as GliadinX (a site sponsor here) can provide relief from bloating by assisting in the digestion of gluten, although this enzyme is best taken before accidental gluten ingestion, for example, before you eat a gluten-free meal in a restaurant. Herbal Remedies and Medications Herbal remedies like green tea, peppermint tea, and echinacea are often reported to offer soothing effects for digestive discomfort. Additionally, antihistamines such as Benadryl, Claritin, or Zyrtec may provide relief for some individuals. Marshmallow root is known for its potential to soothe stomach and gas pain. However, before using herbal remedies, especially if you are on medication, consult your healthcare provider to avoid potential interactions. Probiotics for Gut Health Incorporating probiotics into a general gut maintenance program can be beneficial both before and after accidental gluten exposure. Recent research suggests that specific strains of probiotics, such as Lactobacillus reuteri and Bifidobacterium longum, may be especially beneficial for maintaining gut health in individuals with celiac disease. Nutrient-Rich Broth for Gut Healing Nutrient-rich broths, such as bone broth, which is rich in collagen and amino acids, can support gut healing and provide essential nutrition. Incorporating these broths into your diet can be particularly beneficial in promoting recovery after gluten exposure. Long-Term Strategies for Intestinal Health Rebuilding intestinal health is crucial for managing celiac disease. Implementing an anti-inflammatory diet, rich in omega-3 fatty acids, antioxidants, and low-FODMAP foods, can aid in reducing inflammation and promoting gut healing. Supplements such as L-Glutamine, tryptophan, coconut oil, fat-soluble vitamins (A, E, D, and K), calcium, magnesium, B-vitamins, essential fatty acids, and probiotics are also beneficial in the healing process. Personalized Approach and Seeking Medical Advice A personalized approach to managing accidental gluten ingestion is important. It is advisable to seek medical advice and consult healthcare professionals, such as dietitians, to develop tailored strategies and receive personalized guidance based on individual needs. Coping with Emotional Challenges Managing accidental gluten ingestion involves addressing not only the physical symptoms, but also the emotional challenges that may arise. Online support groups, teletherapy, and mindfulness practices, such as meditation and yoga, are valuable tools for navigating the emotional aspects of living with celiac disease. Prioritizing self-care and seeking support from loved ones or professional counselors can also help in managing the stress associated with gluten exposure. Tummy Rescue Smoothie Recipe This smoothie is designed to soothe the digestive system after accidental gluten exposure. 1 cup hot freshly brewed nettle leaf tea (anti-histamine, anti-spasmodic) ¼ cup Santa-Cruz pear juice (flavoring/sweetener - pears are the least allergenic of fruits) ¼-½ teaspoon whole fennel seed (reduces gas & bloating) 2 Tablespoons slippery elm powder (healing & soothing to mucous membranes and the gut) 1 Tablespoon flax seed oil (soothing, anti-inflammatory) ¼ - ½ cup rice milk (hypoallergenic, use to thin to desired consistency) Directions: Purée in blender until smooth, and slightly thickened. It is most soothing when consumed while still warm from the hot tea. This smoothie is best consumed in small sips over an hour or so. Magnesium also helps with pain and relaxes muscle spasms, so taking a little extra magnesium may be of benefit. For severe symptoms, drink the smoothie while reclining in bed, with a warm castor oil pack over the abdomen, covered by a heating pad set on low. Do not leave the pack in place for more than an hour. Conclusion Accidental gluten ingestion can be distressing for individuals with celiac disease. While there is no clinically accepted treatment for gluten ingestion, practical steps can help manage symptoms and support recovery. By implementing strategies such as immediate symptom relief, adherence to a strict gluten-free diet, digestive enzymes, herbal remedies, probiotics, nutrient-rich broth, and long-term gut healing, individuals with celiac disease can minimize the impact of accidental gluten exposure and promote their overall well-being. Staying informed about new research and potential treatment options is essential as our understanding of celiac disease continues to evolve. By following these guidelines and seeking appropriate medical advice, individuals can navigate the challenges of accidental gluten exposure with greater ease and maintain their health. If you have any thoughts or insights on how best to treat accidental gluten ingestion for people with celiac disease or gluten intolerance, please share them in our comments section below.

Celiac.com 09/16/2021 - About 10 years ago I thought I had a bladder infection. It came on very suddenly. One day I was fine and the next day I was having all of the symptoms of a bladder infection. I went to my family doctor who prescribed Macrobid—even though I did not test positive for an infection. The Macrobid did not help at all and I was still having the bladder urges and pain. The family doctor referred me to a urologist who did so many tests I can’t even remember them all but every one came out negative. He gave me one antibiotic after another even though I still never tested positive for an infection. After one test he determined that I had fibroids on my uterus and referred me to a gynecologist who did a laparoscopy and confirmed the fibroids and said that some of them were apparently pressing on my bladder and suggested I have a hysterectomy. I consulted another gynecologist for a second opinion. He confirmed the fibroids so I went ahead with the hysterectomy. When I recovered from the surgery and the bladder symptoms were still the same I went back to the urologist for more tests and he eventually confirmed the diagnosis of interstitial cystitis (IC). He put me on Elmiron which is the only medication specifically for the disease. I also had two bladder distensions. Those gave me no relief either. I basically suffered through it for a year or two until I went for acupuncture and started seeing a holistic doctor. He told me to quit eating grains which I did and found relief very quickly. Being one who wants to know what is going on with my body, and wanting to know all I could about interstitial cystitis I was on the computer researching it constantly to see what treatments were working for other people. In all of my research I only found one reference to anyone being on a gluten free diet and getting relief from it so believe me it did not surprise me whatsoever that one would not be able to find any reference connecting interstitial cystitis to gluten intolerance. I haven’t been to a urologist in a few years. My original urologist moved away and when I mentioned to the next one that the only relief I found was a gluten free diet, he didn’t really seem that interested. Other doctors I have seen didn’t even know what gluten was and also seemed disinterested. Initially, after being diagnosed with interstitial cystitis, I attended several conferences on IC and went to some support group meetings but they all seemed to revolve around drugs and most specifically Elmiron. The main website for IC research is ichelp.org and is sponsored by Elmiron so it is no wonder the only research they are interested in promotes using Elmiron. I have shared the story of my success using a gluten free diet for IC with other people who have interstitial cystitiis and are suffering terribly. None of them have taken me seriously. I am confident this is because their doctor never mentioned it to them. Not being a doctor, who am I to be able to know how to treat this condition, even though I speak from experience? I am also sure that they think it is just too difficult to follow such a restrictive diet and would rather be treated with medications. The holistic doctor that I went to was Michael Leveque here in Central Florida. He has moved away from my area and is currently in the Ft. Myers, Florida area. When I was seeing Dr. Leveque I participated in some workshops he did and he used my case history in his presentation and also had my testimonial on his website. The acupuncture physician I saw is Sue Leveque, DOM and the wife of Michael Leveque, who now practices in Fort Myers, Florida also. She offered other holistic services including lab testing for gluten intolerance and a variety of other nutrition related conditions. My test results revealed that I had three parasitic infections, heliocobator pylori (a bacterial infection that causes ulcers and acid reflux) and heavy metal toxicity. I was successfully treated for the parasitic and bacterial infections with antibiotics and also used a pro-biotic treatment afterwards to counteract the effects of antibiotic therapy. In addition, I had my amalgam fillings removed and went through chelation treatments to rid my body of heavy metals. As a result of all that I have done, I am healthier now than I have been in years. And I know that the primary reason my health has improved to the point it is today is because my diet is gluten-free.

Celiac.com 04/17/2025 - Celiac disease is an autoimmune condition triggered by gluten, a protein found in wheat, barley, and rye. When individuals with celiac disease consume gluten, their immune system attacks the small intestine, leading to inflammation and damage. Over time, this immune response can affect other parts of the body, including the kidneys. This study explores whether early diagnosis of celiac disease and adherence to a gluten-free diet can reduce the risk of developing immune-mediated kidney diseases. The Connection Between Celiac Disease and Kidney Health Celiac disease is known to be associated with other autoimmune conditions, such as type 1 diabetes and thyroid disorders. However, its relationship with kidney diseases has not been thoroughly investigated. Immune-mediated renal diseases (IMRDs) are a group of kidney conditions caused by abnormal immune system activity. These diseases can lead to kidney damage and, in severe cases, kidney failure. The study aimed to answer two key questions: Does early diagnosis of celiac disease reduce the risk of developing IMRDs? Does prolonged exposure to gluten increase the risk of these kidney conditions? How the Study Was Conducted Researchers used data from Swedish national health registers, which included medical records of over 3 million individuals. They identified people diagnosed with celiac disease and compared them to a control group without the condition. The study focused on individuals diagnosed with celiac disease before the age of 30 and analyzed their risk of developing IMRDs based on the age at which they were diagnosed. The researchers divided participants into two groups: Those diagnosed with celiac disease before the age of 15. Those diagnosed between the ages of 16 and 30. They also examined whether the risk of IMRDs changed before and after a celiac disease diagnosis. Key Findings The study revealed several important insights: 1. Early Diagnosis Reduces Risk Individuals diagnosed with celiac disease before the age of 15 had only a 12% increased risk of developing IMRDs compared to the general population. In contrast, those diagnosed between 16 and 30 years old had a 60% higher risk. This suggests that early diagnosis and treatment with a gluten-free diet may protect against kidney complications. 2. Risk Decreases After Diagnosis For most of the IMRDs studied, the risk of developing these conditions decreased after a celiac disease diagnosis. This reduction was particularly notable for conditions like acute nephritic syndrome and rapidly progressive nephritic syndrome. 3. Gluten Exposure Plays a Role The findings indicate that prolonged exposure to gluten may increase the risk of IMRDs. This aligns with the idea that untreated celiac disease can lead to systemic inflammation, which may affect the kidneys over time. Why These Findings Matter for People with Celiac Disease For individuals with celiac disease, this study highlights the importance of early diagnosis and strict adherence to a gluten-free diet. By removing gluten from the diet, the immune system can calm down, reducing inflammation and potentially preventing complications in other organs, including the kidneys. The study also underscores the need for awareness among healthcare providers. Symptoms of celiac disease can be subtle or mistaken for other conditions, leading to delayed diagnosis. Early testing and intervention could significantly improve long-term health outcomes for patients. Limitations of the Study While the study provides valuable insights, it has some limitations: The researchers did not have data on whether participants strictly followed a gluten-free diet after diagnosis. Some kidney conditions may have been misclassified due to limitations in the diagnostic codes used in the health registers. The study population was primarily Swedish, so the findings may not apply to all populations. Conclusion This study sheds light on the connection between celiac disease and kidney health, emphasizing the benefits of early diagnosis and treatment. For individuals with celiac disease, adhering to a gluten-free diet not only protects the intestines but may also safeguard the kidneys from immune-mediated damage. For the broader celiac community, these findings are a call to action. Raising awareness about the condition, improving diagnostic tools, and ensuring access to gluten-free foods can help reduce the risk of complications and improve quality of life for those living with celiac disease. Read more at: bmcgastroenterol.biomedcentral.com Watch the video version of this article:

Celiac.com 04/07/2025 - A recent review explores the potential of enzyme therapies to help individuals with celiac disease manage gluten exposure. The study focuses on the challenges of developing effective enzyme treatments and highlights the importance of exopeptidases, a type of enzyme that could play a key role in breaking down gluten peptides. The Problem with Gluten and Celiac Disease Celiac disease is an autoimmune condition triggered by gluten, a protein found in wheat, barley, and rye. When people with celiac disease consume gluten, their immune system attacks the small intestine, causing inflammation and damage. Gluten is particularly hard to digest because it contains high levels of proline and glutamine, two amino acids that resist breakdown by typical digestive enzymes. Even small amounts of gluten can cause symptoms like stomach pain, bloating, and fatigue, and long-term exposure can lead to serious complications. While a strict gluten-free diet is the primary treatment, accidental gluten exposure is common, especially when dining out or traveling. This has led researchers to explore enzyme therapies that can break down gluten before it triggers an immune response. Current Enzyme Therapies and Their Limitations Most existing enzyme therapies focus on endopeptidases, enzymes that break proteins into smaller pieces. These enzymes target proline and glutamine residues in gluten, but they have significant limitations: Poor Mixing in the Stomach: Endopeptidases often don’t mix well with food in the stomach, reducing their effectiveness. Incomplete Digestion: While endopeptidases break gluten into smaller peptides, they don’t fully digest it into harmless, absorbable fragments. Vulnerability to Stomach Acid: Many enzymes are unstable in the acidic environment of the stomach, limiting their activity. These challenges have made it difficult to translate promising lab results into effective treatments for patients. The Potential of Exopeptidases The study highlights exopeptidases as a promising alternative or complement to endopeptidases. Unlike endopeptidases, which cut proteins into smaller pieces, exopeptidases systematically trim peptides from one end to the other, breaking them down into absorbable fragments. This makes exopeptidases particularly effective at digesting proline-rich peptides like those found in gluten. However, exopeptidases also have limitations: Narrow Substrate Range: Each exopeptidase can only cleave specific amino acids, so a single enzyme isn’t enough to fully digest gluten. Need for Combinations: To be effective, exopeptidases must be used in combinations that mimic the natural diversity of enzymes in the small intestine. The study suggests that combining exopeptidases with other enzymes could create a more comprehensive solution for gluten digestion. Challenges in Enzyme Therapy Design Developing effective enzyme therapies requires addressing several key challenges: Targeting the Small Intestine: The small intestine is the primary site of gluten digestion, so enzymes must be designed to work effectively there. Stability Across the Digestive Tract: Enzymes need to remain active in both the acidic stomach and the alkaline small intestine. Real-World Conditions: Enzyme therapies must be tested under realistic conditions, such as with typical meals, to ensure they work as intended. The study emphasizes the importance of considering digestive physiology and drug delivery methods when designing enzyme therapies. Future Directions and Applications The study outlines several potential applications for enzyme therapies: Accidental Gluten Exposure: Enzyme therapies could serve as a “rescue” treatment for individuals who accidentally consume gluten, reducing symptoms and preventing immune reactions. Support for Refractory Celiac Disease: Patients with severe or nonresponsive celiac disease, who may have lost key digestive enzymes due to intestinal damage, could benefit from enzyme supplementation. Broader Digestive Support: Exopeptidases could also help digest other hard-to-break proteins, such as caseins and collagens, which are linked to gastrointestinal distress. Future research should focus on developing enzyme combinations that work synergistically and are stable throughout the digestive tract. Advances in computational enzymology and drug delivery systems could accelerate progress in this area. Why This Study Matters for People with Celiac Disease For individuals with celiac disease, accidental gluten exposure is a constant concern. Even with a strict gluten-free diet, trace amounts of gluten can cause symptoms and long-term damage. Enzyme therapies, particularly those involving exopeptidases, offer hope for reducing the risks associated with accidental gluten ingestion. By breaking down gluten into harmless fragments, these therapies could provide an additional layer of protection, making it easier for people with celiac disease to navigate social situations, travel, and dine out without fear. While more research is needed, the study highlights the potential of enzyme therapies to improve quality of life for those living with celiac disease. Conclusion This review underscores the challenges and opportunities in developing enzyme therapies for celiac disease. While current treatments have limitations, the study suggests that exopeptidases, especially when used in combination with other enzymes, could offer a more effective solution. By focusing on the small intestine and leveraging natural digestive processes, researchers may be able to create therapies that neutralize gluten before it triggers an immune response. For people with celiac disease, this research represents a promising step toward greater freedom and peace of mind in managing their condition. As science advances, enzyme therapies could become a vital tool in the fight against gluten-related harm. Read more at: onlinelibrary.wiley.com Watch the video version of this article:

Celiac.com 04/10/2025 - Celiac disease is widely recognized as an autoimmune condition triggered by gluten consumption in genetically predisposed individuals. However, emerging research suggests that gluten alone may not fully explain why some people develop celiac disease while others with similar genetic markers do not. Scientists are now investigating environmental factors that could contribute to the onset of the disease. Understanding these factors is crucial for better prevention and early intervention strategies. The Potential Link Between Long-Term Proton Pump Inhibitor Use and Celiac Disease Proton pump inhibitors (PPIs) are commonly prescribed for acid reflux and other gastrointestinal disorders. However, studies have suggested that prolonged PPI use may increase the risk of developing celiac disease. PPIs alter the stomach's acidic environment, which can lead to incomplete digestion of gluten proteins and changes in gut microbiota. This may increase intestinal permeability, making it easier for gluten peptides to trigger an autoimmune response in genetically susceptible individuals. While more research is needed, this potential connection highlights the importance of using PPIs cautiously and only when medically necessary. Early Dietary Fiber Intake and Its Role in Celiac Disease Development Dietary fiber plays a significant role in gut health by promoting beneficial bacteria and regulating immune function. Some studies suggest that children who consume insufficient fiber early in life may be at higher risk of developing celiac disease. Fiber helps maintain intestinal barrier integrity, which may reduce the likelihood of abnormal immune responses to gluten. Ensuring adequate fiber intake from an early age might be a protective factor against autoimmune conditions, including celiac disease. Childhood Antibiotic Use: A Disruptor of Gut Microbiota? Antibiotic exposure in childhood is another potential environmental factor linked to celiac disease. Antibiotics can significantly alter gut microbiota, disrupting the balance of beneficial bacteria and leading to increased intestinal permeability. Research indicates that repeated antibiotic use in early childhood may contribute to immune system dysregulation, making individuals more susceptible to autoimmune diseases like celiac disease. While antibiotics are sometimes necessary, their overuse should be avoided, and efforts to restore gut health through probiotics and a balanced diet may help mitigate potential risks. Gluten Consumption and Cytokine Levels Influence Celiac Disease Development in At-Risk Children Children who carry genetic markers for celiac disease do not always develop the condition. One emerging theory suggests that gluten consumption in these individuals interacts with cytokines—immune system signaling molecules—that influence disease progression. Studies have found that elevated levels of inflammatory cytokines in response to gluten exposure may contribute to the activation of celiac disease. Understanding these immune responses could help develop personalized dietary strategies for children at risk of developing celiac disease. Highly Fluorinated Chemicals Can Raise Celiac Disease and Diabetes Risk in Children Per- and polyfluoroalkyl substances (PFAS), commonly found in nonstick cookware, food packaging, and industrial waste, have been linked to immune system disruption. Research suggests that PFAS exposure is associated with an increased risk of autoimmune diseases, including celiac disease and type 1 diabetes, particularly in children. These chemicals may interfere with gut barrier function and immune regulation, making individuals more susceptible to autoimmune conditions. Reducing exposure to PFAS by choosing safer household products and avoiding contaminated water sources may help mitigate this risk. Persistent Chemical Exposure and Higher Celiac Disease Rates Beyond PFAS, other persistent environmental chemicals—such as pesticides, heavy metals, and endocrine-disrupting compounds—have been linked to autoimmune diseases. Studies have shown that children and adults with higher levels of these chemicals in their bodies tend to have a higher prevalence of celiac disease. The mechanisms behind this correlation remain under investigation, but it is suspected that these toxins may contribute to immune dysregulation and increased intestinal permeability. Minimizing exposure to environmental toxins through organic food choices, filtered water, and chemical-free personal care products may be beneficial for those at risk. Intestinal Viruses and Celiac Disease: The Role of Rota- and Reovirus in Early Childhood Viral infections in early childhood, particularly rotavirus and reovirus, have been implicated in the development of celiac disease. These viruses can trigger an immune response that alters how the body processes gluten, potentially leading to a loss of tolerance. Studies have shown that children who experience frequent viral infections are at a greater risk of developing celiac disease later in life. This finding supports the importance of preventing and managing viral infections in early childhood through proper hygiene, vaccination, and a strong focus on overall immune health. Late Introduction of Gluten to Infants: Does Timing Matter? The timing of gluten introduction to infants has been debated for years. Earlier guidelines suggested delaying gluten introduction to reduce celiac disease risk, but more recent studies indicate that introducing small amounts of gluten between four and six months of age may be protective. Delayed introduction, particularly beyond six months, has been associated with a higher likelihood of developing celiac disease. These findings highlight the importance of following updated infant feeding recommendations and consulting healthcare professionals on best practices for introducing gluten. What This Means for People with Celiac Disease or Gluten Sensitivity The research on environmental triggers for celiac disease underscores the complexity of the condition. While genetic predisposition remains a primary factor, environmental influences such as medication use, diet, chemical exposure, and viral infections may contribute to disease onset. For individuals with celiac disease or gluten sensitivity, these findings emphasize the importance of: Maintaining a healthy gut microbiome through a balanced diet rich in fiber and probiotics Using antibiotics and PPIs only when necessary Reducing exposure to environmental toxins, including PFAS and other persistent chemicals Managing viral infections through proper hygiene and vaccinations Introducing gluten to infants at an appropriate age to support immune tolerance As research continues to uncover new insights into the environmental factors contributing to celiac disease, individuals at risk can take proactive steps to minimize potential triggers. Understanding these factors may also lead to more effective prevention strategies and, ultimately, better outcomes for those living with celiac disease. Conclusion Celiac disease is a complex autoimmune disorder influenced by both genetic and environmental factors. While gluten is the known trigger, other environmental exposures may play a crucial role in disease development. By exploring these potential contributors, researchers hope to develop more targeted prevention and intervention strategies. For those with celiac disease or gluten sensitivity, staying informed about emerging research and making lifestyle adjustments to reduce environmental risks may be key to long-term health and well-being. Watch the video version of this article:

Celiac.com 04/14/2025 - Celiac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. The primary treatment for celiac disease is a strict gluten-free diet, which helps heal the damaged small intestine and alleviates symptoms. However, some patients continue to experience health issues, such as anemia, even after adopting a gluten-free diet. This study explores why anemia persists in some individuals with celiac disease and how the timing of diagnosis and dietary adherence play a role. The Link Between Celiac Disease and Anemia Anemia, particularly iron deficiency anemia, is a common symptom of celiac disease. This occurs because the damaged small intestine cannot properly absorb nutrients, including iron, folate, and vitamin B12, which are essential for producing healthy red blood cells. While a gluten-free diet often resolves these issues, some patients continue to struggle with anemia despite following the diet for years. This study aimed to: Determine the prevalence of anemia in patients with celiac disease at the time of diagnosis. Evaluate whether anemia improves after starting a gluten-free diet. Identify factors that contribute to persistent anemia in these patients. How the Study Was Conducted Researchers analyzed medical records of 311 patients with celiac disease, including 184 adults and 127 children, from the University Hospital of L’Aquila in Italy. Data were collected at three time points: At diagnosis (T0). After 3 to 5 years on a gluten-free diet (T1). After 8 to 10 years on a gluten-free diet (T2). The study focused on hemoglobin levels, iron, folate, and vitamin B12 levels, as well as other factors like age, gender, and the severity of intestinal damage at diagnosis. Patients with conditions that could independently cause anemia, such as chronic kidney disease or inflammatory bowel disease, were excluded from the study. Key Findings 1. Anemia at Diagnosis At the time of diagnosis, 24% of adults and 5.6% of children with celiac disease had anemia. Adult women were more likely to be anemic, likely due to factors like menstruation. In children, anemia was more common in younger patients, possibly because they had more severe intestinal damage at diagnosis, leading to greater nutrient malabsorption. 2. Anemia After Starting a Gluten-Free Diet After 3 to 5 years on a gluten-free diet, there was no significant improvement in anemia rates for either adults or children. However, after 8 to 10 years, a notable reduction in anemia was observed in adults, with the prevalence dropping from 24% to 17.8%. In children, the prevalence of anemia remained low at 4.4%. 3. Factors Contributing to Persistent Anemia The study identified several factors that may explain why some patients continue to experience anemia despite following a gluten-free diet: Delayed Diagnosis: Adults often experience a longer delay in receiving a celiac disease diagnosis compared to children. This prolonged exposure to gluten can cause more severe intestinal damage, making it harder to fully recover. Ultrastructural Damage: Even after the visible healing of the intestinal lining, microscopic damage to the cells responsible for nutrient absorption may persist. This could impair the body’s ability to absorb iron and other nutrients effectively. Dietary Adherence: While all patients in the study were advised to follow a gluten-free diet, the researchers did not have detailed data on how strictly each patient adhered to the diet. Why These Findings Matter for People with Celiac Disease This study highlights the importance of early diagnosis and strict adherence to a gluten-free diet for individuals with celiac disease. The longer the delay in diagnosis, the greater the risk of persistent health issues like anemia. For adults, who often face longer diagnostic delays, this can mean a slower recovery and a higher likelihood of ongoing symptoms. The findings also underscore the need for ongoing monitoring and support for patients with celiac disease. Even after starting a gluten-free diet, some individuals may require additional interventions, such as iron supplements or further medical evaluation, to address persistent anemia. Limitations of the Study While the study provides valuable insights, it has some limitations: The retrospective design means that some data, such as dietary adherence and additional health conditions, were not consistently available. The study population was limited to patients from a single hospital in Italy, so the results may not apply to all populations. The researchers did not have detailed information on the types of iron supplements or other treatments patients may have used. Conclusion This study reveals that anemia is a persistent issue for some individuals with celiac disease, even after years on a gluten-free diet. Early diagnosis and strict dietary adherence are crucial for improving outcomes, but additional factors, such as microscopic intestinal damage, may also play a role. For those living with celiac disease, these findings emphasize the importance of regular follow-up care and open communication with healthcare providers. By addressing persistent anemia and other ongoing symptoms, patients can work toward better long-term health and quality of life. Read more at: bmcgastroenterol.biomedcentral.com

Celiac.com 04/12/2025 - In a satirical twist that highlights the absurdity of hidden gluten concerns, a fictional advocacy group called Action on Gluten has "warned" the public about gluten contamination in fentanyl, a potent synthetic opioid. While the idea of gluten in fentanyl is clearly far-fetched, the satire underscores the very real dangers of fentanyl itself and the lengths to which people go to avoid gluten in their daily lives. The "Danger" of Gluten in Fentanyl The fictional article claims that gluten, a protein found in wheat, rye, and barley, has been detected in fentanyl circulating on the streets of Portland. According to the satire, this has led to bloating, sluggishness, and other gluten-related symptoms among fentanyl users. The piece humorously suggests that dealers should provide "gluten-free" fentanyl to ensure a "healthier" experience for opioid-dependent communities. Of course, the real danger of fentanyl lies in its potency and the risk of overdose, not in gluten contamination. Fentanyl is responsible for tens of thousands of deaths annually in the United States alone, making it one of the most dangerous substances in the illicit drug market. The satire cleverly uses the gluten angle to draw attention to the absurdity of prioritizing minor concerns over life-threatening issues. A Playful Take on Gluten Sensitivity The article pokes fun at the growing awareness of gluten sensitivity and celiac disease, conditions that require strict avoidance of gluten. It humorously suggests that fentanyl users are now demanding "certified gluten-free" products, mirroring the gluten-free movement in the food industry. While gluten sensitivity is a legitimate health concern for many, the idea of applying it to illicit drugs is clearly exaggerated for comedic effect. The Real Message: Fentanyl's Deadly Risks Beneath the satire lies a serious message: fentanyl is an extremely dangerous substance that poses a significant public health risk. The fictional focus on gluten distracts from the real issue—the opioid crisis and the need for harm reduction, education, and access to treatment. By juxtaposing the triviality of gluten concerns with the lethality of fentanyl, the satire highlights the importance of addressing the opioid epidemic with urgency and seriousness. Conclusion: A Satirical Wake-Up Call While the idea of gluten in fentanyl is purely fictional and meant to entertain, it serves as a reminder to focus on the real dangers in our world. Fentanyl's risks far outweigh any hypothetical gluten contamination, and the satire cleverly uses humor to underscore this point. Let’s take the opioid crisis seriously and leave the gluten-free fentanyl to the realm of satire. Read more at: thatoregonlife.com

Celiac.com 04/04/2025 - Dylan Dreyer, the well-known meteorologist and Today show personality, recently shared a frustrating experience that struck a chord with many people living with celiac disease or gluten sensitivity. While dining at an airport restaurant with her family, Dreyer discovered that the "gluten-free" pizza option on the menu was not actually safe for her 8-year-old son, Calvin, who has celiac disease. The issue? The gluten-free pizza crust was cooked in the same oven as regular pizzas, leading to cross-contamination. Dreyer’s public service announcement (PSA) on Instagram highlighted a widespread problem that affects millions of people worldwide. For those with celiac disease or gluten sensitivity, dining out—especially in high-stress environments like airports—can be a minefield of misinformation and risk. This article delves into the implications of Dreyer’s experience, the challenges faced by individuals with gluten-related disorders, and what needs to change to create safer dining experiences for everyone. Understanding Celiac Disease and Gluten Sensitivity What Is Celiac Disease? Celiac disease is an autoimmune disorder in which the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. This damage can lead to a range of symptoms, including digestive issues, malnutrition, fatigue, and even long-term complications like osteoporosis or neurological disorders. For people with celiac disease, avoiding gluten is not a lifestyle choice but a medical necessity. What Is Non-Celiac Gluten Sensitivity? Non-celiac gluten sensitivity (NCGS) is a condition in which individuals experience symptoms similar to those of celiac disease—such as bloating, headaches, and fatigue—without the autoimmune response or intestinal damage. While the exact mechanisms of NCGS are still being studied, the need for a gluten-free diet is equally critical for those affected. The Importance of Strict Gluten-Free Practices For individuals with celiac disease or severe gluten sensitivity, even trace amounts of gluten can cause adverse reactions. This means that gluten-free food must be prepared in a dedicated environment, using separate utensils, cookware, and cooking surfaces to avoid cross-contamination. Unfortunately, as Dreyer’s experience illustrates, many restaurants fail to meet these standards. The Problem with "Gluten-Free" Labeling Misleading Menus and False Promises One of the most significant challenges for people with gluten-related disorders is the inconsistency in how "gluten-free" options are presented. In Dreyer’s case, the airport restaurant advertised a gluten-free pizza crust but failed to mention that it would be cooked in the same oven as regular pizzas. This oversight rendered the option unsafe for her son. This issue is not unique to airports. Many restaurants and food establishments use the term "gluten-free" loosely, often without understanding the strict protocols required to ensure safety. For individuals with celiac disease, this can lead to a false sense of security and, ultimately, a harmful dining experience. The Risks of Cross-Contamination Cross-contamination occurs when gluten-free food comes into contact with gluten-containing ingredients or surfaces. Common sources of cross-contamination include shared fryers, toasters, cutting boards, and cooking utensils. In Dreyer’s situation, the shared pizza oven was the culprit. For people with celiac disease, even a small amount of gluten—equivalent to a few crumbs—can trigger symptoms and cause intestinal damage. This makes cross-contamination a serious concern that cannot be overlooked. The Broader Implications for Travelers with Gluten-Related Disorders Airports as a Dining Desert Airports are notoriously challenging for individuals with dietary restrictions. The fast-paced, high-volume nature of airport dining often leads to shortcuts in food preparation and a lack of attention to detail. For travelers with celiac disease or gluten sensitivity, finding safe and reliable meal options can feel like an impossible task. Dreyer’s experience underscores the need for airports to prioritize inclusivity in their dining offerings. This includes not only providing gluten-free options but also ensuring that these options are prepared safely and free from cross-contamination. The Emotional Toll of Unsafe Dining Beyond the physical risks, the constant vigilance required to avoid gluten can take a significant emotional toll. For parents like Dreyer, the stress of ensuring their child’s safety is compounded by the frustration of encountering misleading or inadequate options. The comments on Dreyer’s Instagram post reflect this sentiment, with many individuals expressing their exhaustion and frustration. One user wrote, "We just have to keep educating (but it’s exhausting)," highlighting the ongoing battle for awareness and understanding. What Needs to Change Education and Training for Food Service Staff One of the most critical steps in addressing this issue is improving education and training for food service staff. Many restaurant employees may not fully understand the severity of celiac disease or the importance of avoiding cross-contamination. By providing comprehensive training, restaurants can ensure that their gluten-free offerings are truly safe for those who need them. Clear and Accurate Labeling Restaurants and food establishments must be transparent about their gluten-free practices. This includes clearly stating whether gluten-free items are prepared in a dedicated environment or if there is a risk of cross-contamination. Menus should provide detailed information to help customers make informed decisions. Advocacy and Awareness Public figures like Dylan Dreyer play a crucial role in raising awareness about the challenges faced by individuals with gluten-related disorders. By sharing their experiences, they can amplify the voices of those who often feel overlooked and push for meaningful change. As one commenter on Dreyer’s post noted, "If there were more people with your voice range, things could change for those with celiac disease." Advocacy efforts can lead to increased demand for safe dining options and, ultimately, better standards across the food industry. Conclusion: A Call for Inclusivity and Safety Dylan Dreyer’s airport dining experience serves as a powerful reminder of the challenges faced by individuals with celiac disease and gluten sensitivity. For these individuals, dining out is not just a matter of preference but a complex and often stressful endeavor that requires constant vigilance. The food industry—especially high-traffic environments like airports—must do better to accommodate the needs of this community. This includes providing truly safe gluten-free options, educating staff, and being transparent about food preparation practices. By addressing these issues, we can create a more inclusive dining experience for everyone, ensuring that individuals with gluten-related disorders can enjoy meals without fear or frustration. As Dreyer aptly put it, "Do better." It’s a call to action that resonates far beyond airport restaurants, challenging us all to prioritize safety, understanding, and inclusivity in every aspect of food service. Read more at: instagram.com and parade.com

Celiac.com 03/31/2025 - Wheat is a staple food for many people around the world, but for some, it can cause serious health issues. Conditions like celiac disease, non-celiac wheat sensitivity, and baker’s asthma are often triggered by proteins in wheat called amylase/trypsin inhibitors (ATIs). These proteins can cause inflammation and other adverse reactions in sensitive individuals. A recent study compared the ATI content and activity in older wheat varieties (landraces) and modern wheat varieties to determine if breeding practices have changed the protein composition of wheat. The findings have important implications for people with wheat-related disorders. What Are Amylase/Trypsin Inhibitors (ATIs)? The Role of ATIs in Wheat ATIs are a group of proteins found in wheat that play a role in the plant’s defense system. They inhibit enzymes like amylase and trypsin, which are involved in digestion. While these proteins are harmless to most people, they can trigger immune responses in individuals with conditions like celiac disease or non-celiac wheat sensitivity. For these individuals, consuming wheat can lead to symptoms such as bloating, fatigue, and digestive issues. Why Study ATIs in Wheat? Over the years, there has been speculation that modern wheat breeding practices might have increased the levels of ATIs, making wheat less tolerable for people with sensitivities. Some have suggested that older wheat varieties (landraces) might be safer because they were not subjected to the same breeding techniques. This study aimed to test these claims by comparing the ATI content and activity in landraces and modern wheat varieties. Key Findings of the Study No Significant Differences in ATI Content The study analyzed 14 landraces (ancient wheat varieties) and six modern wheat varieties over three consecutive years. Researchers measured the total ATI content and the proportion of ATIs relative to crude protein. The results showed no significant differences between landraces and modern varieties. Both groups had similar levels of ATIs, with landraces averaging 7.1% ATI content and modern varieties averaging 7.5%. Similar Inhibitory Activity The study also measured the inhibitory activity of ATIs against an enzyme called α-amylase, which is found in human saliva. Again, there were no significant differences between landraces and modern varieties. Both groups showed similar levels of inhibitory activity, indicating that the biological effects of ATIs have not changed significantly over time. Individual ATI Components The researchers examined the distribution of individual ATIs within the total ATI content. They found that the composition of ATIs was very similar in both landraces and modern varieties. For example, a protein called 0.19 made up about 31% of the total ATI content in both groups. Other ATIs, such as CM3 and CM17, also showed similar distributions. Environmental Factors Play a Role One interesting finding was that the harvest year had a greater impact on ATI content than the type of wheat. In 2022, both landraces and modern varieties had higher ATI levels compared to 2021 and 2023. This suggests that environmental conditions, such as weather or soil quality, may influence ATI content more than genetic factors. What This Means for People with Celiac Disease and Gluten Sensitivity No Evidence That Modern Wheat Is Worse The study found no evidence to support the claim that modern wheat varieties have higher levels of ATIs or are more likely to trigger adverse reactions. Both landraces and modern varieties had similar ATI content and activity, meaning that switching to older wheat varieties is unlikely to provide relief for people with wheat-related disorders. The Importance of Avoiding Cross-Contamination For individuals with celiac disease or severe gluten sensitivity, the key takeaway is that all wheat—whether old or new—contains ATIs that can cause problems. This underscores the importance of avoiding cross-contamination and ensuring that gluten-free foods are prepared in dedicated environments. Potential for Future Research While the study did not find significant differences between landraces and modern varieties, it did identify a few individual varieties with lower ATI content or activity. These varieties could be promising candidates for future breeding programs aimed at developing wheat that is safer for people with sensitivities. Conclusion: A Step Toward Better Understanding This study provides valuable insights into the composition of wheat and its impact on people with wheat-related disorders. By showing that ATI content and activity have not changed significantly over time, the research challenges the notion that modern wheat is inherently worse for health. For individuals with celiac disease or non-celiac wheat sensitivity, the findings emphasize the need for continued vigilance in managing their diets and avoiding cross-contamination. Ultimately, this study highlights the importance of ongoing research to better understand the complex relationship between wheat proteins and human health. By identifying wheat varieties with lower ATI content, scientists may one day develop safer options for those who struggle with wheat-related disorders. Until then, the focus remains on education, awareness, and ensuring that food preparation practices meet the needs of sensitive individuals. Read more at: nature.com Watch the video version of this article:

Celiac.com 04/09/2025 - Celiac disease is an autoimmune condition that primarily affects the small intestine, causing damage to the intestinal lining when gluten is consumed. However, its effects extend far beyond digestive distress. One of the lesser-known but significant complications of celiac disease is its impact on bone health. Individuals with celiac disease are at an increased risk for osteoporosis, osteopenia, and fractures due to nutrient malabsorption and chronic inflammation. Understanding this connection is essential for prevention and management. The Link Between Celiac Disease and Bone Health Bone health is largely dependent on adequate levels of calcium, vitamin D, and other essential nutrients, which are absorbed in the small intestine. Since celiac disease damages the intestinal villi, nutrient absorption is impaired, leading to deficiencies that can weaken bones over time. Additionally, chronic inflammation associated with celiac disease can contribute to bone loss by disrupting bone remodeling processes. Nutrient Malabsorption and Bone Weakness Individuals with untreated celiac disease often suffer from malabsorption of key nutrients that are vital for bone health: Calcium: Essential for bone strength, calcium absorption is significantly reduced in individuals with celiac disease due to intestinal damage. Vitamin D: This vitamin is crucial for calcium absorption, but those with celiac disease frequently have low vitamin D levels, further exacerbating bone loss. Magnesium: Important for bone formation, magnesium deficiency can contribute to weak and brittle bones. Vitamin K: Plays a role in bone metabolism and formation, and deficiencies may increase the risk of fractures. Increased Risk of Osteoporosis and Osteopenia Osteoporosis in Celiac Disease Patients Osteoporosis is a condition characterized by decreased bone density and an increased risk of fractures. Studies show that people with untreated celiac disease have a higher prevalence of osteoporosis than the general population. The reasons include: Chronic malabsorption of bone-building nutrients. Elevated levels of inflammatory cytokines, which interfere with bone formation and increase bone resorption. Hormonal imbalances (such as reduced estrogen in women with celiac disease) that further accelerate bone loss. Osteopenia: The Early Warning Sign Osteopenia, a condition of lower-than-normal bone density, often precedes osteoporosis. Many individuals with celiac disease develop osteopenia before even receiving a celiac diagnosis. If left unaddressed, osteopenia can progress to osteoporosis, making early detection and management crucial. Fracture Risk in Celiac Disease Patients Because of weakened bones, individuals with celiac disease are at a heightened risk of fractures, particularly in the spine, hips, and wrists. Research has found that even those with mild celiac symptoms may experience an increased risk of fractures due to compromised bone integrity. Diagnosing and Monitoring Bone Health in Celiac Patients Bone Density Testing To assess bone health, doctors may recommend a dual-energy X-ray absorptiometry (DEXA) scan, which measures bone mineral density. This test is particularly recommended for: Adults diagnosed with celiac disease, especially if they have been undiagnosed for an extended period. Postmenopausal women and older adults with celiac disease. Individuals with a history of fractures or symptoms of osteoporosis. Blood Tests for Nutrient Deficiencies Monitoring levels of calcium, vitamin D, magnesium, and other essential nutrients is crucial for preventing and managing bone loss. Regular blood tests can help ensure that deficiencies are promptly addressed. How a Gluten-Free Diet Helps Restore Bone Health The primary treatment for celiac disease is a strict gluten-free diet. Over time, this diet allows the small intestine to heal and improves nutrient absorption, which can help restore bone density. However, improvements in bone health may take months or even years, depending on the severity of prior damage. Nutritional Strategies for Stronger Bones To strengthen bones and reduce the risk of fractures, individuals with celiac disease should focus on: Consuming calcium-rich foods such as dairy products (if tolerated), leafy greens, almonds, and fortified non-dairy milk. Taking vitamin D supplements if levels are low, especially in regions with limited sun exposure. Incorporating magnesium and vitamin K-rich foods like nuts, seeds, and green vegetables. Engaging in weight-bearing exercises like walking, jogging, and strength training to improve bone density. Avoiding excessive alcohol and caffeine consumption, which can negatively affect bone health. Conclusion Bone health is a critical but often overlooked aspect of celiac disease. Due to chronic inflammation and nutrient malabsorption, individuals with untreated celiac disease are at an increased risk for osteopenia, osteoporosis, and fractures. Early diagnosis, a strict gluten-free diet, regular monitoring, and targeted nutritional strategies can help mitigate these risks and support long-term bone health. If you have celiac disease, it’s important to work closely with your healthcare provider to ensure that your bones remain strong and resilient for years to come.

Celiac.com 04/08/2025 - Primary ovarian insufficiency is a condition where the ovaries stop functioning properly before the age of 40, often leading to infertility and hormone imbalances. Autoimmune diseases, where the body's immune system mistakenly attacks its own tissues, have been found to be common in women with this condition. Researchers aimed to investigate whether women with primary ovarian insufficiency and their family members had a higher likelihood of developing autoimmune diseases, including celiac disease. Study Approach and Data Collection This study analyzed electronic health records from two major healthcare systems in Utah, covering data from 1995 to 2022. Researchers identified 610 women diagnosed with primary ovarian insufficiency and reviewed their medical charts for accuracy. Using genealogy databases, they also identified first-, second-, and third-degree relatives of these women. The presence of autoimmune diseases was determined by reviewing medical records, and the risk levels were compared to the general population. Key Findings: High Prevalence of Autoimmune Diseases in Women with Primary Ovarian Insufficiency The study revealed that 25% of women with primary ovarian insufficiency had at least one autoimmune disease. Several autoimmune conditions were significantly more common in these women compared to the general population: Celiac disease – 7.5 times more likely Autoimmune hypothyroidism – 6.9 times more likely Adrenal insufficiency – 4.7 times more likely Type 1 diabetes – 4.1 times more likely Rheumatoid arthritis – 5.7 times more likely Psoriasis – 3.9 times more likely Systemic lupus erythematosus – 4.4 times more likely Vitiligo – 15.3 times more likely Despite the strong connection between primary ovarian insufficiency and autoimmune diseases, the study did not find an increased risk of these conditions among the family members of affected women. This suggests that factors beyond genetics, such as hormonal or environmental triggers, may contribute to the development of autoimmune diseases in women with primary ovarian insufficiency. Endocrine Autoimmune Diseases and Their Impact Many of the autoimmune diseases observed in women with primary ovarian insufficiency are linked to endocrine system dysfunction. Thyroid disease, particularly hypothyroidism, was the most common autoimmune condition in these women, affecting nearly 20% of them. This aligns with previous research linking ovarian and thyroid function. Adrenal insufficiency, another hormonal disorder, was also significantly increased. This condition, which affects the body's ability to produce essential hormones, often occurs alongside other autoimmune conditions. Type 1 diabetes, which results from an immune attack on insulin-producing cells, was also more common in women with primary ovarian insufficiency. Researchers noted that many of these women also had thyroid disorders, a combination that has been linked to autoimmune syndromes affecting multiple glands. Non-Endocrine Autoimmune Diseases: The Connection to Celiac Disease Beyond hormonal disorders, women with primary ovarian insufficiency were also at increased risk for several non-endocrine autoimmune diseases, including rheumatoid arthritis, lupus, vitiligo, psoriasis, and celiac disease. The link between celiac disease and primary ovarian insufficiency is particularly notable. Celiac disease is an autoimmune disorder in which the ingestion of gluten triggers damage to the small intestine. The study found that women with primary ovarian insufficiency were 7.5 times more likely to have celiac disease than the general population. This connection suggests that women with ovarian insufficiency should be screened for celiac disease, especially if they experience symptoms such as digestive issues, nutrient deficiencies, or unexplained infertility. Why Family Members Were Not at Increased Risk While women with primary ovarian insufficiency were more likely to have autoimmune diseases, their relatives did not share this increased risk. This finding indicates that genetics alone may not be the primary driver of autoimmune disease in these women. Instead, environmental exposures, hormonal changes, or immune system dysregulation could play a key role. Researchers also suggested that differences in sex hormone levels, particularly estrogen and androgen, might influence autoimmune disease development, as these hormones are known to impact immune function. What This Means for People with Celiac Disease For individuals with celiac disease, this study highlights an important association between autoimmune conditions and reproductive health. Women diagnosed with celiac disease, especially those experiencing irregular periods or early menopause, should discuss ovarian function with their doctors. Similarly, women diagnosed with primary ovarian insufficiency should consider screening for celiac disease and other autoimmune conditions. The study also underscores the importance of early diagnosis and intervention. Since autoimmune diseases often cluster together, recognizing and managing one condition can help prevent complications from others. Women with primary ovarian insufficiency may benefit from regular screenings for autoimmune diseases, including celiac disease, thyroid disorders, and adrenal insufficiency. Conclusion: A Call for Greater Awareness and Screening This research reinforces the strong connection between primary ovarian insufficiency and autoimmune diseases, including celiac disease. While the exact mechanisms remain unclear, the findings suggest that women with ovarian insufficiency should be monitored for autoimmune conditions. Increased awareness and proactive screening can help manage these diseases earlier, improving overall health and quality of life for affected individuals. For those with celiac disease, this study is a reminder of the wider impact autoimmune diseases can have on the body, particularly on reproductive health. Understanding these connections can lead to better medical care, earlier diagnoses, and more effective management strategies for those living with celiac disease and other autoimmune conditions. Read more at: academic.oup.com

Celiac.com April 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 - April, 2025: Gluten-Free Fast Food: A Celiac-Safe Guide to Quick Meals: A New Approach to Celiac Disease Treatment: Engineered Immune Cells: Gluten-Free at Panera Bread: What's Safe for Celiacs?: Is Domino's Gluten-Free Pizza Safe for Celiac Disease?: Understanding the Link Between Early Celiac Disease Diagnosis and Kidney Health: Gluten-Free Options at Starbucks: A Guide for Celiac and Gluten-Sensitive Customers: The Environmental Triggers of Celiac Disease: Are We Missing Something?: Novel Enzyme Therapies Could Lead to Gluten Digestion in Celiac Disease: Study Examines the Higher Cost and Lower Nutrition of Replacement Gluten-Free Foods: Gluten-Free at Taco Bell: A Celiac's Guide to the Menu:

Celiac.com 03/22/2025 - For people with celiac disease or gluten sensitivity, dining out can feel like navigating a minefield. Cross-contamination, hidden gluten, and unclear allergen policies can make even the simplest meal a source of stress. Fortunately, Chipotle Mexican Grill has become a popular destination for gluten-free diners, thanks to its customizable menu and transparent ingredient lists. But is Chipotle truly safe for those with celiac disease? In this guide, we’ll break down Chipotle’s gluten-free options, allergen practices, and how to order safely. What Makes Chipotle a Popular Choice for Gluten-Free Diners? Chipotle has earned a reputation as a go-to spot for gluten-free fast food. Unlike many fast-food chains, Chipotle emphasizes fresh, whole ingredients and allows customers to build their meals from scratch. This level of customization is a game-changer for people with dietary restrictions, including those who need to avoid gluten. For celiacs, the ability to see each ingredient before it’s added to their meal is a huge advantage. Chipotle also provides a detailed allergen menu online, making it easier to identify which items are gluten-free. However, while Chipotle offers many gluten-free options, there are still risks of cross-contamination that diners need to be aware of. Gluten-Free Options at Chipotle: What’s Safe to Eat? Chipotle’s menu is surprisingly accommodating for gluten-free diners. Here’s a breakdown of the gluten-free options available: 1. Bowls and Salads Base: Start with a base of cilantro-lime white rice, brown rice, or lettuce for a salad. Protein: All protein options (chicken, steak, barbacoa, carnitas, sofritas, and chorizo) are gluten-free. Beans: Both black beans and pinto beans are safe. Toppings: Most toppings, including fajita vegetables, salsas, guacamole, and cheese, are gluten-free. Avoid: The only topping to avoid is the flour tortilla (obviously) and the vinaigrette dressing, which contains gluten. 2. Tacos Tortillas: Opt for corn tortillas, which are gluten-free, instead of flour tortillas. Fillings: Use the same gluten-free proteins, beans, and toppings as you would in a bowl. 3. Chips and Sides Chips: Chipotle’s corn chips are gluten-free and fried in dedicated fryers, reducing the risk of cross-contamination. Guacamole: Pair your chips with gluten-free guacamole for a safe and delicious snack. 4. Drinks Most beverages, including fountain drinks and bottled options, are gluten-free. Just avoid any beer or malt-based drinks. What About Cross-Contamination at Chipotle? While Chipotle offers many gluten-free options, cross-contamination is still a concern for people with celiac disease. Here’s what you need to know: 1. Shared Equipment Chipotle’s kitchen setup involves shared equipment, such as spoons and serving utensils, which can lead to cross-contact with gluten-containing ingredients (like flour tortillas). 2. Gluten-Free Protocols Chipotle does not have a dedicated gluten-free prep area, but they do train staff to change gloves and use clean utensils upon request. If you have celiac disease, it’s essential to communicate your needs clearly to the staff. 3. Online Ordering Tip To minimize cross-contamination, consider ordering online or through the Chipotle app. You can add a note specifying that you have to be 100% gluten-free, which will hopefully prompt the staff to take extra precautions. How to Order Gluten-Free at Chipotle: A Step-by-Step Guide To ensure a safe dining experience at Chipotle, follow these steps: Start with a Bowl or Salad: Avoid flour tortillas altogether by choosing a bowl or salad as your base. Choose Gluten-Free Ingredients: Stick to the gluten-free options listed above. Ask for Fresh Ingredients: Request that the staff use fresh ingredients from the back (if available) to reduce the risk of cross-contamination. Communicate Your Needs: Politely inform the staff that you have a gluten allergy or celiac disease, and ask them to change their gloves and use clean utensils. Double-Check Your Order: Before digging in, review your meal to ensure no gluten-containing ingredients were accidentally added. What This Means for People with Celiac Disease or Gluten Sensitivity For people with celiac disease or gluten sensitivity, Chipotle can be a safe and satisfying dining option—if you take the right precautions. The restaurant’s emphasis on fresh, customizable ingredients makes it easier to avoid gluten, but the risk of cross-contamination means you’ll need to be vigilant. Here’s what this means for you: Chipotle is a Reliable Option: With so many gluten-free choices, Chipotle is a great choice for gluten-free fast food. Communication is Key: Always communicate your dietary needs to the staff to minimize the risk of cross-contamination. Stay Informed: Check Chipotle’s allergen menu regularly, as ingredients and preparation methods can change. Final Thoughts: Is Chipotle Safe for Celiacs? Chipotle is one of the most celiac-friendly fast food chains out there, but it’s not 100% risk-free. By sticking to gluten-free ingredients, communicating your needs, and being mindful of cross-contamination, you can enjoy a delicious and safe meal at Chipotle. Whether you’re craving a burrito bowl, tacos, or just a side of chips and guac, Chipotle offers plenty of options for gluten-free diners. So, the next time you’re searching for “gluten-free Chipotle” or “celiac-safe fast food,” you can feel confident knowing that Chipotle has your back—just remember to order wisely! By following this guide, you can enjoy Chipotle’s flavorful offerings without compromising your health. Happy dining!

Celiac.com 03/12/2025 - A Hard Rock Cafe customer has claimed a server made fun of him for having celiac disease after he refused to pay for a meal containing gluten. TikTok user @youngparislive captured part of his uncomfortable interaction with the staff at the Hollywood, Florida location, sharing it with his followers. 'Sever made fun of me for having 'fake' celiac disease,' he wrote on the video, in which he seems to act out in a remarkably rude manner to the server. In the video he says: 'I'll end up in the hospital if I eat bread'. The server and the man could be seen arguing, with the server making a comment on the TikTok user's decision to order a beer and eat fries. However, he insists he didn't order the fries, which leads to a heated conversation between the woman and the customer. 'Are you celiac?' the TikTok user asks the server. 'I'm not,' the server responds, as she's clearing the space. The irate man replied: 'Okay, cool, I'm celiac, and you just threw a jab at me.' The conversation grows steadily more tense, with the server telling the customer she finds it 'funny' he would still eat fries, which are cooked in the same fryer as products containing gluten. 'I don't eat fries, I didn't ask for the fries, moron,' he replies scathingly. The server then called her manager over the help sort out the uncomfortable situation. In the comments, the man said the he received a refund and a food comp for the trouble caused. The customer also noted that there are different degrees of severity, and he can tolerate some beers. Some comments noted that while fries are technically gluten-free, because they're potato, in fast food restaurants they are often prepared in situations where cross contamination can occur. In the caption, he wrote: 'Celiac disease sucks but so do people who don't take it seriously.' Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people, hindering the ingestion of gluten which leads to damage in the small intestine. He seems to ignore the fact that the server said that her friend has celiac disease, and rightfully points out that the French fries are not safe for him, nor is the beer that he ordered. It is estimated to affect 1 in 100 people worldwide, but only about 30 percent are properly diagnosed. Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems. The main lesson that could be learned from the customer's approach is that it might make more sense to be less confrontational with the staff at restaurants, because his aggressive approach to the staff was clearly not helpful in this situation. Likewise, it's possible that the server could have handled the situation differently, and not made certain assumptions about the customer's gluten-free diet requirements. Celiac.com urges those with celiac disease who decide to eat in a restaurant to make a positive connection with the server before ordering to discuss their needs in detail. If a mistake happens, be polite and take time to explain why you need to send the food back. If necessary, politely ask for the manager and ask for a refund. Restaurants in most states are not required to serve us, so it is important to be kind, even if you are frustrated, in order to help any fellow celiacs who might follow in your footsteps. Read more at: dailymail.co.uk

Celiac.com 04/04/2025 - Universal Orlando Resort is a dream destination for many, offering thrilling rides, iconic attractions, and unforgettable experiences. But for those with celiac disease, enjoying a day at the parks requires extra planning and awareness. Eating gluten free at a theme park can feel like a daunting task, but with the right information and preparation, it's possible to navigate Universal Orlando safely and confidently. This article's purpose is to help celiac guests stay safe while experiencing all the magic that Universal Orlando has to offer. We'll walk through every step of a Universal Orlando visit to ensure guests can focus on the fun without worrying about gluten exposure. Whether visiting with family or enjoying a solo adventure, this comprehensive guide will help guests with celiac disease plan and navigate the trip with ease. DISCLAIMER: No restaurant will ever guarantee a completely safe dining experience for an individual with celiac disease, and that is true of all dining establishments at Universal Orlando Resort. Cross contact is always a possibility, however remote. Each guest must measure their own risk so they feel safe. What is Universal Orlando Resort? Universal Orlando Resort is one of the world's most exciting vacation destinations, offering immersive theme park experiences that bring blockbuster films, legendary characters, and thrilling adventures to life. Universal Studios Florida opened in 1990 and has grown into a thriving resort ever since. Universal Orlando now boasts four parks: Universal Studios Florida theme park, Islands of Adventure theme park, Volcano Bay water park, and Universal EPIC Universe theme park (opening May 22, 2025). The resort also famously houses The Wizarding World of Harry Potter across all three theme parks, opened in 2010, 2014, and 2025. Situated in Orlando, Florida—one of the most visited tourist destinations in the world—Universal Orlando has grown into a premier global resort, drawing millions of guests annually. Beyond its four parks, the resort features a vibrant entertainment district, Universal CityWalk, and an expanding portfolio of on-site hotels that cater to all styles and budgets. The parks, the on-site hotels, and CityWalk Orlando each offer a wide variety of dining experiences, and they're more celiac friendly than one might think. As a powerhouse competitor to Walt Disney World, Universal Orlando continues to redefine theme park innovation. Whether a film buff, thrill-seeker, or fantasy fan, Universal Orlando delivers an unforgettable experience that places guests at the heart of the action. Overview of Dietary Accommodations at Universal Orlando Resort Universal Orlando Resort offers some of the best dietary accommodations outside of dedicated gluten free restaurants. While no entirely gluten free establishments exist within the resort, its status as a global travel destination attracts top-tier chefs from around the world, all of whom undergo extensive training in allergen protocols, including celiac safety. A resort-wide dietary accommodations policy ensures that all restaurants adhere to strict allergen safety procedures. These protocols apply universally, whether at Universal Orlando-owned establishments like The Leaky Cauldron in The Wizarding World of Harry Potter, global chains such as Margaritaville at CityWalk, or locally operated third-party restaurants like BICE Italian at Portofino Bay Hotel. Many grab-and-go locations also offer certified gluten free prepackaged snacks. While some restaurants provide more gluten free options than others, all maintain celiac safety protocols designed to prevent cross contact and ensure a safe dining experience. However, certain locations should be avoided due to the inherent risk of gluten exposure. These include (but are not limited to) Cinnabon, The Frying Dutchman (featuring only battered and fried foods), Lard Lad Donuts (known for the iconic Simpsons pink donut), and Voodoo Doughnut. Multiple Starbucks locations are scattered throughout the resort, and celiac guests should approach them with the same level of caution as any Starbucks outside Universal Orlando. Guests of Universal Orlando with celiac disease must always exercise individual judgment at each dining establishment. Planning Your Trip It's always a good idea for travelers with celiac disease to do as much preplanning as possible. Search for tips online: Many celiac guests share their celiac safe experiences from Universal Orlando in trip reviews and travel blogs. Research menus but don't rely on them too heavily: Most menus for dining venues at Universal Orlando are online. Take time to peruse menus of interest, but also note that many times the menus may not mark every gluten free option. Many restaurants will make special accommodations outside the menu offerings. Some restaurant menus don't denote any gluten free options, but chefs will even go so far as to create a new dish for celiac guests. Guests should always ask about the menu item they want. Pack snacks from home: In case celiac guests don't feel comfortable in even the safest restaurants, all guests are allowed to carry snacks from home for medical reasons anywhere in the resort. Contact the resort directly: Go straight to the source and email food.allergy@universalorlando.com with any questions prior to arrival at Universal Orlando. Eating Safely at Table Service Restaurants The table service dining experience at Universal Orlando follows the same protocols as reputable restaurants outside the resort, and celiac guests should take the same precautions they would anywhere else. Informing the server of celiac requirements is essential upon arrival. Servers use food allergy worksheets that are passed along to all staff involved in meal preparation, including chefs and bartenders. Celiac guests should always ask to speak directly with a chef or kitchen manager. Every table service restaurant at the resort is accommodating in this regard. Highly trained chefs provide detailed explanations of safe preparation methods, including the use of new gloves, separate cookware, utensils, fryers, and designated preparation areas. Staff will also bring out prepackaged items (for example, gluten free pasta or tortilla chips) and walk through ingredients with celiac guests. At well-run establishments, either a chef, a manager, or both will check in multiple times throughout the meal to ensure everything is handled properly. While staff members receive thorough training on gluten free protocols and celiac safety, procedures can vary at each restaurant. Guests should always confirm specific precautions taken in each kitchen and on each repeat visit. If a restaurant staff gets frustrated about being quizzed on celiac safe protocol, that is a sign for a celiac guest to get up and leave that restaurant immediately. Eating Safely at Counter and Window Service Restaurants Quick service restaurants may raise concerns for celiac guests, but many follow the same safety protocols as table service establishments. Celiac guests should inform staff of their dietary needs immediately upon arrival so they can take proper precautions. A chef will come to the counter to discuss food preparation and safety measures. Once an allergen order is placed, the chef will personally oversee its preparation to ensure it is handled safely. Eating Safely at Mobile Ordering Restaurants Many restaurants at Universal Orlando have transitioned from traditional counter service to mobile ordering, a change that may cause concern for celiac guests. However, strict procedures remain in place to accommodate dietary restrictions at these locations. Mobile orders can be placed through the Universal Orlando app, which is available for download from app stores. Restaurants offering mobile ordering feature interactive menus where items can be added to an order, including an option to flag allergy concerns. Once an order is submitted with an allergy notice, a restaurant team member will visit the table to discuss available options and safe preparation methods, following a process similar to table service dining. Drinking Safely at Universal Orlando Universal Orlando offers plenty of options for guests looking to enjoy a gluten free alcoholic beverage. Many restaurants throughout the theme parks, CityWalk Orlando, and the on-site hotels feature full bar service, with bartenders who are trained in celiac safety and knowledgeable about crafting gluten free drinks. Additionally, several venues offer pre-packaged gluten free options like High Noon, ensuring a safe and enjoyable adult beverage experience for those with celiac disease. Safe Dining at the Parks Restaurants inside the parks comprise a mix of table service, counter service, window service, kiosks or carts, and mobile ordering. Food from kiosks or carts should be avoided unless it is prepackaged and certified gluten free. An exception to this is Butterbeer, which is considered safe. (See more on Butterbeer below.) Some park bakeries offer prepackaged items, though most are produced on shared equipment with wheat and should be avoided. Guests should always check ingredients and warnings on the labels of prepackaged food. A lot of restaurants have nice gluten free options. All restaurants have celiac safety protocols. Several excellent options include: Finnegan's Bar and Grill: This lively Irish pub offers a spacious dining room, making it an excellent spot to cool off and unwind in the air conditioning. Among its standout dishes is one of the best gluten free burgers at Universal Orlando. The menu features classic gluten free options, including salads and steaks, and the well-trained staff ensures a safe and accommodating dining experience. Mythos: Mythos is renowned for its exceptional dietary accommodations, making it a standout dining option at Universal Orlando. The menu features a gluten free bread appetizer and several gluten free dessert options, ensuring a satisfying experience for celiac guests. Beyond the food, the restaurant's elegantly themed dining room and scenic patio offer breathtaking views of the park, adding to its appeal. Green Eggs & Ham Cafe: Green Eggs & Ham Cafe, located in the Seuss Landing area of Islands of Adventure, offers a strong selection of gluten free options. Of the six menu items, four are gluten free, including the popular pizza tots and the green eggs and ham tots. As a window service location, guests should inform the cashier of their celiac status immediately, which will prompt a chef to come to the window to discuss safe preparation. While ordering a celiac safe meal may result in a longer wait time, the extra care in preparation makes it a worthwhile choice. Today Cafe: The Today Cafe sits at the front of Universal Studios Florida and is well-known in gluten free circles to have good and safe options. Celiac guests should not eat anything prepackaged because it is all prepared on shared equipment with wheat. But many of the fresh items can be prepared safely. Safe Dining at the Hotels Most on-site hotels offer a mix of table service, grab-and-go, and poolside restaurants. Many of these dining establishments are operated by third-party vendors rather than Universal Orlando itself, meaning that food safety protocols can vary. It is always important for individuals with celiac disease to follow safe dining procedures to ensure a gluten free meal. Ask questions about every step of preparation and communicate your needs clearly. Each hotel includes at least one table service restaurant with well-trained staff and a grab-and-go location that typically offers prepackaged gluten free options. For on-site hotel restaurants with buffet-style service, chefs will prepare meals separately in the kitchen under standard safety conditions to accommodate guests with celiac disease. Celiac guests should avoid eating from the buffet itself due to the high risk of cross contact. Budget hotels do not offer room service but provide a pizza delivery option, which carries similar risks to national chains like Domino's and should not be considered safe. In contrast, Signature Collection hotels offer room service that follows the same safety protocols as their table service restaurants. When placing an order by phone, guests should request the staff member responsible for allergy protocols to ensure proper handling. Excellent on-site hotel safe dining options include (but are not limited to): Trattoria del Porto (Portofino Bay Hotel): Portofino Bay Hotel is known for being particularly accommodating to guests with celiac disease, despite its Italian-themed dining venues. Trattoria del Porto, the hotel's main all-day table service restaurant, offers breakfast, lunch, and dinner with strong gluten free options. Breakfast is served as a buffet, but kitchen staff prepare meals separately for celiac guests to prevent cross contact. Gluten free pancakes are featured on the breakfast menu, and a dedicated fryer is used for French fries throughout the day. Trattoria del Porto follows the same high allergen safety standards as Universal Orlando's top allergen-friendly restaurants, with staff readily available to address any questions about food preparation and protocols. The Kitchen (Hard Rock Hotel): The Kitchen, the Hard Rock Hotel Orlando's primary all day dining venue, specializes in classic American fare. The menu highlights gluten free options, though celiac guests should always confirm with the staff to ensure proper preparation and safety measures are followed. Amatista Cookhouse (Sapphire Falls Resort): Sapphire Falls Resort is known for its strong commitment to allergen-friendly dining, and Amatista Cookhouse exemplifies this standard. As the hotel's main all day table service restaurant, it features one of the most informative menus on the property, clearly marking multiple allergens. Amatista Cookhouse follows the same rigorous allergy protocols as Universal Orlando's top allergen-friendly restaurants, with staff readily available to address any questions from celiac guests. Beyond its accommodations for dietary restrictions, the restaurant is also praised for its flavorful and well-prepared dishes. Safe Dining at CityWalk Orlando Most, if not all, the restaurants at CityWalk Orlando are run by third parties, and many of them are chains. There are places that celiacs should obviously avoid, like Voodoo Doughnut and Cinnabon. But there are many places with outstanding safety protocols and gluten free options. Excellent CityWalk safe dining options include (but are not limited to): Antojitos Authentic Mexican Food: Antojitos, a lively table service Mexican restaurant, features a spacious dining area, a vibrant bar, and frequent live music. The menu highlights numerous gluten free options, and the chef personally discusses meal choices with celiac guests and checks in throughout the visit. Antojitos usually uses a separate fryer for chips, though this can vary, so it is important to double check. The queso, tableside guacamole, and salsa are all gluten free. Several main dishes are also gluten free, including tacos, enchiladas, and fajitas. The restaurant also offers a selection of excellent gluten free cocktails, making it a standout option for individuals with celiac disease. Hot Dog Hall of Fame: Hot Dog Hall of Fame, a window service restaurant at CityWalk, specializes in hot dogs and fries. The location typically offers a separate fryer for fries, though celiac guests should always confirm. Gluten free buns are available and highly praised for their quality. The open kitchen, visible through a front-facing window, allows guests to observe the food preparation process, providing an added level of reassurance for celiac guests. Margaritaville: Margaritaville Orlando, the renowned table service restaurant founded by Jimmy Buffett, offers a vibrant dining experience with a variety of gluten free options clearly marked on the menu. In addition to the items listed, several other dishes, like the Volcano Nachos, can be safely prepared for guests with celiac disease upon request. The restaurant's patio provides a perfect retreat from the heat, offering a relaxing atmosphere to enjoy a gluten free cocktail while people watching as CityWalk guests come and go. Menchie's Frozen Yogurt: Menchie's Frozen Yogurt offers a variety of gluten free options, consistent with other locations in the popular frozen yogurt chain. As with any frozen yogurt venue, guests with celiac disease should exercise caution to ensure safe selections and avoid cross contact. Gluten Free at the Wizarding World of Harry Potter The good news? Butterbeer is gluten free. It's probably the most exciting thing about Universal Orlando, especially for Harry Potter fans. There are multiple varieties of butterbeer, and the hot, cold, frozen, ice cream, and potted cream varieties are all gluten free. The bad news? There is a replica of Honeydukes candy shop at the Wizarding World and nothing there is celiac safe. All candies are labeled as produced on shared equipment with wheat. The other good news? The Leaky Cauldron and the Three Broomsticks, the main restaurants in the Wizarding World, have excellent safety protocols and very good gluten free options. These restaurants use the mobile ordering process detailed earlier in this article. Other Important Safety Guidelines at Universal Orlando Even when not dining, there are important precautions guests should take to stay gluten free at Universal Orlando. While celiac guests carefully choose gluten free meals, tens of thousands of other guests visit the parks daily without the same considerations. Beyond the typical germs found in shared spaces—such as queues, ride seats, rails, and benches—there is also a risk of cross contact. The previous guest may have eaten a cheeseburger (without a gluten free bun) just before their ride, leaving gluten behind on a lap bar or other safety restraint. Celiac guests should carry wipes in a park bag and thoroughly clean their hands after exiting a ride. Guests should also avoid touching their mouth, face, or food until hands have been properly washed or sanitized. Final Tips for a Safe & Fun Universal Orlando Trip While navigating Universal Orlando with celiac disease requires some extra preparation, it doesn't mean celiac guests can't have a fantastic time. Here are a few final tips to help ensure a visit is as safe and enjoyable as possible: Communicate early and often: Immediately inform staff about celiac needs upon arrival at restaurants or quick service locations. Letting them know upfront will help prevent any cross contact issues and ensure a safely prepared meal. Walk through each step of safe preparation and clarify your needs on each visit. Always double check with chefs or managers if unsure about anything on the menu. Download the Universal Orlando app: The Universal Orlando app is a great tool for checking restaurant menus, wait times, and other helpful details on the go. Many restaurants list allergen information, which can make meal planning much easier while at the resort. Carry snacks from home: While Universal Orlando offers a range of gluten free options, it's always a good idea to carry a few gluten free snacks to keep energy up throughout the day. This can be especially useful between meals or when finding a safe option might be difficult due to crowds or availability. Eat at restaurants during off-peak times: As with any restaurant, visiting Universal Orlando restaurants during non-peak hours gives staff more time to carefully prepare celiac safe meals. Stay hydrated and rested: Universal Orlando is a large resort with long days of walking and excitement. Be sure to drink plenty of water and take breaks as needed. Stress and fatigue can affect overall well-being, so rest when needed and keep energy levels high to fully enjoy the experience. Don't be afraid to get up and leave: Celiac guests report largely excellent experiences at Universal Orlando, but individuals with celiac disease should not hesitate to leave a restaurant if they feel uncomfortable with the safety protocols (or lack thereof). Keep a positive attitude and have fun: Above all, remember that Universal Orlando is meant to be a fun experience. While it's important to take precautions for one's health, don't let the fear of potential challenges take away from the adventure. With preparation and awareness, guests with celiac disease can focus on enjoying the rides, attractions, and magical moments. By following these tips, celiac guests will be able to experience all that Universal Orlando has to offer while staying safe and gluten free. With a little planning and a lot of fun, a celiac-friendly trip to the parks will be a memorable one. Conclusion A visit to Universal Orlando is an exciting and memorable experience, and it's completely possible to enjoy all the magic while managing celiac disease. By planning ahead, knowing where to find safe meals, and communicating with staff about celiac safety needs, guests with celiac disease can experience the resort without the stress of worrying about gluten. Remember that Universal Orlando takes food allergies seriously and offers a variety of safe dining options, so don't hesitate to ask questions and take the necessary precautions. With the right preparation, guests will be able to focus on the fun, create lasting memories, and experience all the excitement this world-class resort has to offer. Read more about safe gluten free dining at Universal Orlando at universalunlocked.com.