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<?xml version="1.0"?><rss version="2.0"><channel><title><![CDATA[Celiac.com Disease & Gluten-Free Diet Support Since 1995 - Articles]]></title><link>https://www.celiac.com/rss/7-celiaccom-disease-gluten-free-diet-support-since-1995-articles.xml/</link><description>Celiac.com Articles</description><language>en</language><item><title>Celiac and the City: A Guide to Urban Foraging for Gluten-Free Plants</title><link>https://www.celiac.com/celiac-disease/celiac-and-the-city-a-guide-to-urban-foraging-for-gluten-free-plants-r6963/</link><description>Celiac.com 08/21/2025 - When most people think of gluten-free living, they picture supermarket shelves lined with expensive breads and crackers—or carefully curated restaurant menus. But what if your next gluten-free snack was growing right outside your apartment building? Urban foraging offers a quirky, eco-conscious, and surprisingly rewarding way to find naturally gluten-free foods right in the heart of the city. For those living with celiac disease or gluten sensitivity, foraging provides a direct connection to safe, unprocessed plants—many of which have been part of traditional diets for centuries. Why Urban Foraging Matters for the Gluten-Free Community People with celiac disease or gluten sensitivity must navigate a minefield of hidden wheat, barley, and rye in modern foods. Even foods labeled "gluten-free" can sometimes contain trace amounts due to cross-contamination. Foraging for wild, naturally gluten-free edibles in urban spaces allows people to bypass the risks of packaged goods and connect with the source of their food in a way that's empowering and fun. Additionally, urban foraging supports self-sufficiency, reduces reliance on processed foods, and encourages outdoor activity—something that can be deeply healing for those managing chronic illness. With the right knowledge, city sidewalks, alleys, and parks can become a pantry of unexpected, gluten-free delights. Foraging Basics: Safety First, Snacks Second Before grabbing a tote bag and heading out, it’s important to know a few basics. First and foremost, only eat what you can positively identify as safe. Many plants have toxic look-alikes, so consider carrying a plant identification guide or using a reputable app. Second, avoid foraging in areas that may be treated with pesticides or contaminated by heavy traffic. Try parks, community gardens, or green belts where public pesticide use is limited. Lastly, follow ethical foraging practices: harvest only what you need, don’t damage plants at the root, and respect local regulations. In many cities, foraging in public parks is legal in small amounts, but it’s best to double-check city ordinances. Top Naturally Gluten-Free Plants to Forage in the City Dandelion (Taraxacum officinale) Often dismissed as a lawn nuisance, dandelions are packed with nutrients. Every part of the plant is edible. The young leaves make a peppery salad green, the flowers can be fried or turned into tea, and the roots are sometimes roasted to make a coffee substitute. Best of all, dandelions are 100% gluten-free and grow almost everywhere—including sidewalk cracks. Purslane (Portulaca oleracea) This succulent-looking weed thrives in sidewalk edges, garden beds, and vacant lots. It has a mild lemony flavor and is high in omega-3 fatty acids. Purslane is entirely gluten-free and can be tossed raw into salads or lightly sautéed as a side dish. Just make sure you're not confusing it with spurge, a similar-looking but toxic plant—purslane has thick, juicy stems and rounded leaves. Lamb’s Quarters (Chenopodium album) Sometimes called wild spinach, this nutritious green is a forager’s dream. Lamb’s quarters are mild-tasting and can be steamed, sautéed, or used in soups. They’re naturally gluten-free and often more nutrient-dense than their cultivated cousin. Look for these near community gardens or compost piles. Wood Sorrel (Oxalis spp.) Often mistaken for clover, wood sorrel has heart-shaped leaves and a refreshing, citrusy flavor. It grows in shady, moist places and is safe in small amounts. Gluten-free and full of vitamin C, it’s a fun addition to salads or a zesty garnish on gluten-free toast or rice cakes. Wild Garlic and Onion (Allium spp.) You’ll smell these before you see them. Wild garlic and onion grow in clusters and have narrow, grass-like leaves. If they smell like garlic or onion, they’re likely the real thing. Gluten-free and flavorful, they’re great in soups or stir-fries. Just make sure you don’t confuse them with inedible look-alikes like lily of the valley. Nettle (Urtica dioica) While they may sting when raw, nettles lose their bite when cooked. Boil or steam them to make tea, soup, or gluten-free pesto. Nettles are high in iron, calcium, and protein—and they’re completely gluten-free. Wear gloves when harvesting, and look for them in shaded, moist areas along fences or creeks. Gluten-Free Recipes Using Wild Urban Plants Dandelion Flower Fritters Dip fresh dandelion flowers in a simple batter made from gluten-free flour and sparkling water. Fry in olive oil until golden and serve with a sprinkle of sea salt or honey drizzle. Crunchy, savory, and totally safe for celiacs! Wild Green Sauté Sauté a mix of lamb’s quarters, wood sorrel, and purslane with garlic and olive oil. Add a dash of lemon juice and serve over gluten-free polenta or rice. A nutrient-packed meal from your own neighborhood. Stinging Nettle Pesto Blanch nettle leaves and blend with olive oil, garlic, sunflower seeds (or pine nuts), and lemon juice. Spread on gluten-free toast or stir into pasta made from rice or lentils. What This Means for People with Celiac Disease Foraging provides a powerful way to reconnect with real food and eliminate uncertainty about gluten content. While grocery store labels may be vague or unreliable, wild greens like dandelion and nettle come with no ingredient list—just centuries of safe human consumption. For people with celiac disease, this can be a huge source of comfort. Moreover, wild plants are naturally nutrient-dense, helping support the healing process after years of malabsorption. Iron, calcium, and magnesium deficiencies are common in untreated celiac disease. Many wild edibles are rich in these minerals and can serve as healing allies. For those with non-celiac gluten sensitivity, foraging offers the freedom to explore food without fear of hidden wheat. It also fosters mindfulness and adventure—important parts of emotional well-being that can often be neglected in chronic illness management. Conclusion: Wild, Free, and Gluten-Free Urban foraging isn’t just a quirky pastime—it’s a delicious, empowering way to nourish your body, connect with nature, and reclaim your health. Whether you’re managing celiac disease, gluten sensitivity, or simply seeking a deeper relationship with your food, the sidewalk jungle has something for you. So next time you walk through your city park, keep an eye out for a leafy friend—your next gluten-free meal might just be growing underfoot.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_07/foraging_CC--Rod_Waddington.webp.f1ab5157df0cba4b9dc0f35cc821f3ab.webp" length="67692" type="image/webp"/><pubDate>Thu, 21 Aug 2025 13:38:01 +0000</pubDate></item><item><title>Sopa de Lima (Yucatecan Chicken Lime Soup) – Gluten-Free and Bursting with Flavor</title><link>https://www.celiac.com/celiac-disease/sopa-de-lima-yucatecan-chicken-lime-soup-%E2%80%93-gluten-free-and-bursting-with-flavor-r6931/</link><description>Celiac.com 08/20/2025 - Sopa de Lima is a beloved traditional dish from Mexico's Yucatán Peninsula, where the flavors are as vibrant as the region’s rich cultural history. This chicken lime soup is not just another comforting broth—it’s a celebration of local ingredients and Mayan heritage. At its heart lies the distinctive lima agria, or sour lime, native to the area, which gives this dish its signature tangy brightness. While the specific type of lime used in the Yucatán may not be readily available elsewhere, a blend of fresh key limes or standard limes can beautifully replicate its essence. Unlike many Western soups that rely on flour or cream for body, Sopa de Lima is naturally gluten-free, using clear chicken broth, shredded chicken, and crispy corn tortilla strips for texture. This makes it ideal for those with celiac disease or gluten sensitivity who want to explore authentic Mexican cuisine without compromise. The balance of citrus, herbs, and light spices is both refreshing and deeply satisfying—a perfect meal year-round, especially when you're craving something nourishing and vibrant. Gluten-Free Sopa de Lima (Yucatecan Chicken Lime Soup) Servings: 4–6 Prep Time: 15 minutes Cook Time: 45 minutes Ingredients For the soup: 1½ pounds bone-in chicken thighs or breasts 8 cups filtered water or gluten-free chicken stock 1 medium white onion, halved 4 garlic cloves, smashed 2 bay leaves 1 teaspoon salt (or to taste) ½ teaspoon freshly ground black pepper 1 teaspoon dried Mexican oregano (or regular oregano) ½ teaspoon ground allspice 1 teaspoon olive oil 1 medium tomato, diced 1 small green bell pepper, diced ¼ teaspoon ground cumin Juice of 4–5 limes (preferably key limes or Mexican limes) Toppings and Garnishes: 6 corn tortillas, cut into thin strips Neutral oil for frying (e.g., avocado or sunflower oil) 1 small red onion, thinly sliced 1–2 fresh limes, cut into wedges Fresh cilantro leaves Optional: sliced jalapeño or habanero for heat Instructions 1. Make the Broth: Place the chicken, water (or broth), halved onion, garlic, bay leaves, salt, pepper, oregano, and allspice in a large stockpot. Bring to a boil, then reduce the heat and simmer uncovered for 30 minutes, skimming off foam as needed. 2. Shred the Chicken: Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat and discard the bones and skin. Strain the broth and return it to the pot. 3. Flavor the Soup: In a skillet, heat olive oil over medium heat. Sauté the diced tomato and green bell pepper for about 5 minutes, until soft. Add the cumin and stir for another minute. Add this mixture to the pot of strained broth. 4. Add Chicken and Lime: Stir in the shredded chicken and freshly squeezed lime juice. Simmer on low for 10–15 more minutes to allow the flavors to blend. Taste and adjust salt or lime juice as needed. 5. Prepare the Tortilla Strips: Heat about ½ inch of oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 1–2 minutes. Transfer to a paper towel–lined plate and sprinkle lightly with salt. 6. Serve: Ladle the soup into bowls. Top with a generous handful of crispy tortilla strips, a few red onion slices, cilantro, and a lime wedge. Add jalapeño or habanero if desired for extra heat. Conclusion Sopa de Lima is a shining example of how naturally gluten-free dishes can be both deeply traditional and health-conscious. With its citrusy brightness and simple, wholesome ingredients, it makes an ideal addition to any gluten-free kitchen. Whether you're new to Mexican cuisine or a longtime lover of its diverse flavors, this soup delivers comfort, complexity, and authenticity in every spoonful—no flour or thickeners required.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/Sopa_de_lima_CC--Isaacvp.webp.b73498c3ae6b47fd37e76d3e0b1f78b9.webp" length="26752" type="image/webp"/><pubDate>Wed, 20 Aug 2025 13:35:02 +0000</pubDate></item><item><title>New Study Aims to Understand Gastrointestinal Anxiety in Celiac and IBS Patients (+Video)</title><link>https://www.celiac.com/celiac-disease/new-study-aims-to-understand-gastrointestinal-anxiety-in-celiac-and-ibs-patients-video-r6953/</link><description>Celiac.com 08/19/2025 - Many people with digestive conditions, such as irritable bowel syndrome or celiac disease, experience more than physical symptoms. They also deal with anxiety tied to those symptoms—like fear of eating certain foods or going to places without easy restroom access. This kind of anxiety is known as gastrointestinal symptom-specific anxiety. To measure it, researchers often use a tool called the Visceral Sensitivity Index. This study set out to test how well the Hungarian version of this tool works. It also explored how anxiety related to digestive symptoms affects people with self-reported irritable bowel syndrome and those with gluten-related disorders like celiac disease and non-celiac gluten sensitivity. Study Design: Two Populations, One Tool Researchers conducted two cross-sectional studies in Hungary. One included over 300 adults who said they had irritable bowel syndrome, and the other involved a similar number of people with gluten-related conditions. All participants completed questionnaires that asked about their anxiety around digestive symptoms, general mood, frequency of gastrointestinal issues, and overall well-being. The study tested how reliable and consistent the Hungarian Visceral Sensitivity Index was for each group. It also explored whether the tool captured the same ideas in both groups, and how closely anxiety was tied to symptoms and quality of life. Key Findings: A Reliable Tool With Important Differences The Visceral Sensitivity Index proved to be reliable for both groups, showing that the questionnaire consistently measured what it was designed to assess. However, there were differences in how people with irritable bowel syndrome and those with gluten-related disorders interpreted some questions. This means that while the tool works well in both groups, comparing scores directly between them may not always be valid. For people with irritable bowel syndrome, the anxiety measured by the index was strongly linked to general anxiety and a lower quality of life. Among those with gluten-related conditions, the anxiety was tied to negative moods, more frequent symptoms, and lower mental well-being. Interestingly, different subtypes of irritable bowel syndrome showed different levels of anxiety. People with diarrhea-predominant or mixed types reported higher anxiety than those with unclassified symptoms. Why the Anxiety Is Different in Celiac and IBS Even though people with gluten-related disorders and irritable bowel syndrome may experience similar symptoms—like bloating, pain, or discomfort—the way they think about their condition differs. In irritable bowel syndrome, people often don’t have a clear explanation for their symptoms, which creates uncertainty and fear. They may worry that any food could trigger an episode. In gluten-related conditions like celiac disease, the cause is clearer—gluten. But managing the condition requires a strict, lifelong diet. This need for constant vigilance can also cause anxiety, especially when eating outside the home or trying new foods. The study found that in people with gluten-related disorders, anxiety was often tied to specific situations—like being afraid to try unfamiliar food or visit new places. This differs slightly from those with irritable bowel syndrome, whose anxiety may be more constant and less tied to specific triggers. Anxiety’s Link to Mental Health and Quality of Life The study also found that gastrointestinal anxiety is not the same as general anxiety or depression. Although related, it is a distinct issue. Some participants had high digestive anxiety even if they didn’t report mental health issues like depression. In both groups, this anxiety was clearly tied to quality of life. In the irritable bowel syndrome group, higher anxiety meant lower disease-specific quality of life. In those with gluten-related conditions, the anxiety was linked to worse mental well-being. This suggests that treating only the physical symptoms may not be enough. Mental health should also be part of the conversation, especially when anxiety is impacting someone’s daily life and diet. Implications for Treatment: Beyond Diet and Medication The findings support using psychological interventions to reduce gastrointestinal anxiety. Therapies like cognitive-behavioral therapy, gut-focused hypnotherapy, and acceptance and commitment therapy have already shown promise in helping people with irritable bowel syndrome. For gluten-related disorders, these techniques may help patients better manage fear around food, reduce stress, and improve adherence to gluten-free diets. Reducing anxiety could also prevent unnecessary food restrictions, which can lead to nutritional deficiencies or social isolation. Helping people with celiac disease or other gluten-related issues feel confident eating safely may greatly improve their quality of life. Limitations of the Study While the results are useful, the study had some limitations. It relied on self-reported diagnoses, and no medical tests were used to confirm whether participants truly had irritable bowel syndrome or celiac disease. Also, the data were collected online, which may exclude some groups or affect how honestly people answer sensitive questions. Most participants were women, and there was limited diversity in age and ethnicity. Additionally, the questions focused mainly on digestive symptoms. Other symptoms common in gluten-related conditions, like joint pain or skin issues, were not included. More research is needed to capture the full experience of these patients. Conclusion: Why This Study Matters to People with Celiac Disease This study shows that anxiety about digestive symptoms is a real and measurable problem—not just in irritable bowel syndrome, but also in gluten-related conditions. For people with celiac disease, this anxiety may come from the daily burden of managing a strict gluten-free diet, fear of accidental exposure, and social limitations. The Hungarian version of the Visceral Sensitivity Index offers a valid way to assess this anxiety and could help doctors and psychologists better understand and support their patients. It also highlights the need to treat the emotional side of living with chronic digestive conditions, not just the physical symptoms. For patients, this research validates something many already feel: that fear, stress, and worry about eating are part of the illness experience—and deserve attention. Recognizing and treating this anxiety could lead to better overall health, improved diet adherence, and a more fulfilling life for people managing celiac disease or similar conditions. Read more at: bmcpsychology.biomedcentral.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_07/anxiety_CC--kevin_dooley.webp.6316f2d6c13b942eeedfa13f62bbaa98.webp" length="17182" type="image/webp"/><pubDate>Tue, 19 Aug 2025 13:35:02 +0000</pubDate></item><item><title>Gluten-Free Chickpea Crust Mediterranean Pizza</title><link>https://www.celiac.com/celiac-disease/gluten-free-chickpea-crust-mediterranean-pizza-r6957/</link><description>Celiac.com 08/16/2025 - The Mediterranean region has long been celebrated for its healthful, flavorful cuisine based on fresh vegetables, heart-healthy oils, and fermented dairy. In recent years, the ancient street food known as "socca" — a chickpea flatbread originating from the south of France — has inspired a wave of gluten-free adaptations. Its naturally gluten-free makeup makes it a perfect candidate for a wholesome pizza crust, rich in protein and flavor. This Chickpea Crust Mediterranean Pizza combines the nutty crunch of socca with vibrant toppings inspired by the sun-soaked Mediterranean coast. A base of creamy hummus replaces traditional tomato sauce, while briny olives, juicy tomatoes, peppery arugula, and tangy feta create a beautiful blend of tastes and textures. It’s an ideal dish for those with celiac disease or gluten sensitivity who crave something both satisfying and nourishing. Ingredients For the Chickpea Crust: 1 cup chickpea flour (also known as garbanzo bean flour) 1 cup water 2 tablespoons olive oil (plus extra for cooking) ½ teaspoon sea salt ¼ teaspoon black pepper For the Toppings: ½ cup hummus (plain or garlic) ½ cup halved cherry tomatoes ¼ cup sliced kalamata olives 1 cup fresh arugula ½ cup crumbled feta cheese Optional: a drizzle of extra virgin olive oil and a pinch of oregano Instructions Make the Chickpea Crust: In a medium bowl, whisk together the chickpea flour, water, 2 tablespoons olive oil, salt, and pepper until smooth. Let the batter rest for at least 20 minutes at room temperature. Preheat your oven to 450°F (230°C). Heat a well-seasoned 10-inch cast iron skillet over medium-high heat and add a tablespoon of olive oil. Once hot, pour in the chickpea batter and tilt the skillet to spread evenly. Cook on the stovetop for 5 minutes, or until the bottom is golden and beginning to crisp. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the edges are golden and the center is firm. Remove and let cool slightly before adding toppings. Add the Toppings: Spread hummus evenly over the cooled chickpea crust. Top with cherry tomatoes, kalamata olives, and crumbled feta. Return to the oven for 5 minutes, just to warm the toppings slightly. Remove from the oven and scatter fresh arugula over the top. Finish with a drizzle of olive oil and a sprinkle of oregano if desired. Slice and serve immediately. Conclusion This Chickpea Crust Mediterranean Pizza is a perfect fusion of simplicity, flavor, and health. Whether you're navigating a gluten-free lifestyle due to celiac disease or just seeking a lighter alternative to traditional pizza, this recipe brings the warmth of the Mediterranean to your table. Its crispy crust, fresh toppings, and bold flavors are sure to make it a regular part of your gluten-free rotation.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_07/pizza_CC--samat.webp.8d38632549bcb30dcf485edda76608c9.webp" length="30448" type="image/webp"/><pubDate>Sat, 16 Aug 2025 15:38:03 +0000</pubDate></item><item><title>Fasting with Celiac: How to Safely Practice Intermittent Fasting or Religious Fasts on a Gluten-Free Diet (+Video)</title><link>https://www.celiac.com/celiac-disease/fasting-with-celiac-how-to-safely-practice-intermittent-fasting-or-religious-fasts-on-a-gluten-free-diet-video-r6955/</link><description>Celiac.com 08/14/2025 - Fasting—whether for health, spiritual growth, or cultural reasons—has gained popularity in recent years. But for individuals with celiac disease or gluten sensitivity, fasting introduces an extra layer of complexity. Navigating safe eating windows, ensuring nutritional adequacy, and avoiding hidden gluten becomes even more critical when meals are limited. While fasting offers potential benefits like improved metabolic health, mental clarity, and spiritual focus, these advantages should never come at the cost of triggering symptoms or risking nutritional deficiencies. This article explores how people with celiac disease or gluten sensitivity can fast safely, whether through intermittent fasting routines or participating in religious observances such as Ramadan, Yom Kippur, or Lent. With thoughtful planning and informed choices, it is entirely possible to fast while maintaining strict adherence to a gluten-free diet. Understanding Fasting: Intermittent and Religious Approaches Fasting takes many forms, and understanding the structure of your chosen fast is the first step in preparing safely: Intermittent Fasting (IF) involves cycling between periods of eating and not eating. Common schedules include 16:8, alternate-day fasting, or extended fasts of 24 hours or more. Religious Fasting includes structured periods of abstinence from food or drink for spiritual reasons: Ramadan: Fasting from sunrise to sunset each day for a month. Yom Kippur: A 25-hour total fast with no food or drink. Lent: Observing dietary restrictions and periodic fasting. Hindu fasts: May involve avoiding grains or eating only certain foods. In all cases, individuals with celiac disease must remain vigilant, as any gluten exposure—even during a fast-breaking meal—can cause intestinal damage and symptoms. The Hidden Dangers of Breaking a Fast with Gluten One of the biggest risks during fasting for someone with celiac disease is breaking the fast with unsafe or poorly planned food. After long periods without eating, the digestive system may be more sensitive. Consuming gluten—intentionally or by accident—at this time can lead to more intense symptoms such as nausea, bloating, fatigue, or even vomiting. Common pitfalls include: Accepting shared food at religious gatherings without verifying ingredients. Consuming processed foods labeled as “wheat-free” instead of truly gluten-free. Using supplements or medications that contain gluten-based fillers. Eating traditional fast-breaking meals without gluten-free alternatives. Preparing for a Fast: Gluten-Free Planning Essentials Safe fasting begins with careful preparation. Here are key steps: Evaluate Your Readiness: Speak with a healthcare provider before fasting if you're newly diagnosed or have ongoing symptoms. Stock Up on Essentials: Whole gluten-free grains, protein sources, and healthy fats. Label Vigilance: Read every ingredient label carefully. Meal Prep: Have safe meals ready to reduce risk and effort during the fast. Intermittent Fasting on a Gluten-Free Diet Meal quality matters more than quantity in intermittent fasting. Focus on nutrient-dense, balanced meals during the eating window. Tips: Break your fast with a balanced gluten-free meal. Hydrate with gluten-free beverages. Avoid fasting when unwell or after gluten exposure. Religious Fasting: Cultural Awareness and Gluten-Free Solutions Fasting is often a communal or spiritual activity. Each tradition may require different adaptations. Ramadan Suhoor: Include gluten-free carbs like millet or certified oats. Iftar: Use gluten-free breads and rice dishes. Yom Kippur Pre-fast meal: Nourishing gluten-free dishes like soups or legumes. Break-fast: Gentle foods such as bananas or broth first. Lent and Christian Observances Focus on gluten-free plant-based meals. Check meat substitutes and processed foods for gluten. Hindu Fasts Some avoid grains, simplifying gluten-free adherence. Use coconut flour or chickpea flour for safe dishes. Nutritional Concerns: Protecting Health While Fasting Celiac disease increases the risk of nutritional deficiencies. Fasting may intensify this risk. Eat nutrient-dense gluten-free foods. Consider gluten-free multivitamins. Monitor for fatigue or deficiency symptoms. Consult a dietitian before long-term fasting. Managing Social and Emotional Aspects Fasting can trigger social or emotional challenges for people with celiac disease. Be open with your community about your needs. Bring your own food to events. Join support groups or online communities if needed. Modify your fast if your health requires it—without guilt. When to Avoid Fasting Fasting may not be safe if: You are newly diagnosed and still healing. You are nutrient-deficient or underweight. You are pregnant, breastfeeding, or chronically ill. Your health comes first. Most religious traditions make exceptions for medical conditions. Conclusion: Fasting with Confidence on a Gluten-Free Diet Fasting with celiac disease or gluten sensitivity is entirely possible—with preparation and care. Prioritize safe, gluten-free meals, monitor your health, and don’t hesitate to modify or skip a fast when needed. Whether for health or faith, you can participate fully while staying true to your dietary needs. Key Takeaways for Celiacs Who Want to Fast: Plan ahead and verify food safety. Eat nutrient-dense gluten-free meals. Break fasts gently and mindfully. Adapt your fast to protect your health. With awareness and support, fasting can be both spiritually fulfilling and physically safe for those living gluten-free. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_07/blue_mosque_CC--David_Spender.webp.eaa7970dd7d1142a4c594099ade5db9e.webp" length="16248" type="image/webp"/><pubDate>Thu, 14 Aug 2025 13:35:02 +0000</pubDate></item><item><title>Gluten-Free Cauliflower Crust Margherita Pizza</title><link>https://www.celiac.com/celiac-disease/gluten-free-cauliflower-crust-margherita-pizza-r6956/</link><description>Celiac.com 08/12/2025 - Pizza has a long and beloved history dating back to ancient civilizations, but it was in Naples, Italy, where the Margherita pizza became a national icon. Named after Queen Margherita of Savoy in the late 19th century, the pizza’s vibrant colors—red tomatoes, white mozzarella, and green basil—symbolized the Italian flag. While the original is made with a wheat-based crust, our gluten-free version takes a modern turn with a flavorful and wholesome cauliflower base. This cauliflower crust Margherita pizza is perfect for those avoiding gluten due to celiac disease or gluten sensitivity. The crust combines grated cauliflower with almond flour, parmesan cheese, and eggs to form a chewy, golden-brown base that pairs beautifully with the classic Margherita toppings. It’s fresh, satisfying, and surprisingly easy to make at home. Ingredients For the Cauliflower Crust: 1 medium head cauliflower (about 4 cups finely grated) 2 large eggs ½ cup almond flour ½ cup grated parmesan cheese ¼ teaspoon sea salt ¼ teaspoon black pepper (optional) For the Toppings: 6-8 ounces fresh mozzarella, sliced 2 medium ripe tomatoes, thinly sliced Fresh basil leaves (a handful) 1 tablespoon olive oil Sea salt, to taste Instructions Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper. Wash and trim the cauliflower. Cut into florets and pulse in a food processor until it resembles rice. You should have about 4 cups. Transfer the grated cauliflower to a microwave-safe bowl and microwave for 5-7 minutes until soft. Let it cool slightly. Place the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to getting a firm crust. In a mixing bowl, combine the dried cauliflower, eggs, almond flour, parmesan, salt, and pepper. Mix well to form a dough. Press the dough onto the prepared baking sheet into a round or rectangular crust, about ¼-inch thick. Bake the crust for 20-25 minutes until golden and firm to the touch. Remove from the oven, layer with mozzarella, tomato slices, and a pinch of sea salt. Return to the oven for 10 more minutes or until cheese is melted and bubbly. Remove from oven, top with fresh basil and a drizzle of olive oil. Let sit for 5 minutes before slicing and serving. Conclusion This gluten-free cauliflower crust Margherita pizza delivers all the joy of a classic Italian dish without the gluten. Crisp edges, rich cheesy toppings, and the fragrance of fresh basil make it a favorite for weeknights, entertaining, or special occasions. It's a wonderful option for anyone seeking a delicious alternative to traditional pizza—whether for dietary reasons or simply to explore new flavors.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_07/pizza_CC--midnightbreakfastcafe.webp.8904709f4193bfefbb84dfa9424e85af.webp" length="33526" type="image/webp"/><pubDate>Tue, 12 Aug 2025 13:36:03 +0000</pubDate></item><item><title>Overlapping Disorders of Gut–Brain Interaction and Celiac Disease in Children</title><link>https://www.celiac.com/celiac-disease/overlapping-disorders-of-gut%E2%80%93brain-interaction-and-celiac-disease-in-children-r6947/</link><description>Celiac.com 08/08/2025 - Celiac disease is a serious autoimmune condition that causes the body to attack its own small intestine when gluten is consumed. For children diagnosed with celiac disease, following a strict gluten-free diet often leads to improvement in symptoms and a decline in antibodies that indicate inflammation, such as tissue transglutaminase immunoglobulin A. However, not all children experience complete relief. Many continue to have lingering stomach issues even with excellent dietary adherence. This study focused on understanding why that happens. Specifically, it examined whether disorders of gut–brain interaction—chronic gastrointestinal symptoms with no clear structural cause—were responsible for the ongoing discomfort in these children. The research looked at how common these disorders were in children with managed celiac disease and identified factors that might predict their development. What Are Gut–Brain Interaction Disorders? Disorders of gut–brain interaction (formerly called functional gastrointestinal disorders) are conditions where the brain and the digestive system do not work together as they should, leading to symptoms like abdominal pain, constipation, nausea, and bloating. These symptoms can be long-lasting and significantly affect a child's quality of life, even when no physical damage is found during medical tests. While these conditions are increasingly recognized in the general population, they can be especially hard to detect in people with other known gastrointestinal issues like celiac disease. That's because symptoms overlap—abdominal pain, diarrhea, and fatigue are common to both. This study was the first in the United States to specifically look at these gut–brain disorders in children who have celiac disease and who are otherwise managing the condition well. Key Findings: Nearly Half Had Gut–Brain Disorders The researchers studied 191 children between the ages of 4 and 21 who had biopsy-confirmed celiac disease. All of these children were sticking to a gluten-free diet and had improving antibody levels, which suggested that their celiac disease was under control. Despite this, 43 percent of them met the medical criteria for a gut–brain disorder. The most common types found were: Functional constipation (33% of those with a disorder) Functional abdominal pain (29%) Other types included nausea, irritable bowel syndrome, and delayed stomach emptying. Interestingly, many children who were still experiencing these symptoms after their celiac diagnosis had shown the same issues even before they started a gluten-free diet. This makes it unclear whether the symptoms were initially caused by celiac disease, a gut–brain disorder, or both. Early Symptoms and Risk Factors The study found that certain symptoms and conditions increased the likelihood of developing a gut–brain disorder, even after celiac disease was being properly managed. These included: Abdominal pain, vomiting, and constipation at the time of diagnosis Nighttime stomach pain Joint hypermobility (very flexible joints) Frequent headaches and body pain Symptoms of anxiety or depression Poor growth or low body weight at diagnosis More severe small intestine damage (villous blunting) seen during initial biopsy Children with these issues were more likely to develop ongoing gut-related problems, even when their celiac disease appeared to be under control. This highlights a need for doctors to watch these children more closely after diagnosis and provide support beyond just a gluten-free diet. Why Gut–Brain Disorders Are Easy to Miss Diagnosing gut–brain disorders in children with celiac disease is challenging because standard follow-up care often focuses only on antibody levels. These tests are important but not perfect. Some children with normal lab results still have persistent symptoms, which are often brushed off or blamed on gluten exposure. However, this study suggests that these symptoms may not be from eating gluten at all. Instead, they may come from a gut–brain disorder that needs its own diagnosis and treatment. That means children with celiac disease who continue to feel sick—despite following all the rules—deserve a deeper look and possibly a different kind of care. What This Means for Families and Healthcare Providers For families dealing with celiac disease, the results of this study offer both clarity and a new path forward. If a child continues to have digestive issues after switching to a gluten-free diet, it may not mean they’re doing something wrong. Instead, the problem might be a disorder of gut–brain interaction—something that can and should be diagnosed and treated separately. Healthcare providers should take lingering symptoms seriously and consider screening for gut–brain disorders during follow-up visits. Early diagnosis could help families better understand what’s going on and avoid unnecessary anxiety about hidden gluten or dietary mistakes. Doctors can also offer more balanced guidance during the initial diagnosis. Letting families know that some symptoms may continue—and that this is not uncommon—can help manage expectations and reduce the fear of long-term damage. Conclusion: A Broader View of Celiac Disease Management This study highlights the importance of looking beyond just gluten when managing celiac disease in children. Nearly half of the children in this study experienced ongoing gut problems even though their disease markers were improving. These symptoms were often due to disorders of gut–brain interaction, not continued celiac activity. Recognizing this opens the door for better care, more accurate diagnosis, and much-needed relief for families. It also suggests that future guidelines for celiac disease management should include screening for gut–brain disorders, especially in children who had severe symptoms at the start or have other related health issues. In the end, this research shows that managing celiac disease is not just about avoiding gluten—it's about understanding the whole person and treating all of the symptoms, not just the lab results. Read more at: onlinelibrary.wiley.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/fog_CC--Bonnie_Moreland.webp.2ab47c1791489db011187d17a2b7d95b.webp" length="66196" type="image/webp"/><pubDate>Fri, 08 Aug 2025 13:30:02 +0000</pubDate></item><item><title>Fired for Having Celiac Disease? What the Montclair State Lawsuit Means for People with Gluten-Related Conditions</title><link>https://www.celiac.com/celiac-disease/fired-for-having-celiac-disease-what-the-montclair-state-lawsuit-means-for-people-with-gluten-related-conditions-r6946/</link><description>Celiac.com 08/07/2025 - In a case that is already raising serious questions about disability rights, workplace discrimination, and the recognition of invisible illnesses, a New Jersey woman has filed a whistleblower lawsuit against Montclair State University. Odessa Donzella, a former executive assistant to the university's president, alleges she was terminated after requesting a short medical leave to manage celiac disease — a serious autoimmune condition triggered by gluten. This story touches on far more than a single employment dispute. It shines a light on how chronic, often misunderstood conditions like celiac disease are treated in the workplace, and what rights people with gluten sensitivity or autoimmune disorders actually have under the law. For the estimated 1% of Americans with celiac disease — and many more with non-celiac gluten sensitivity — this case carries implications that go well beyond one woman’s job. The Story: What Happened at Montclair State University? According to court documents, Odessa Donzella was hired in May 2023 as a personal assistant to Montclair State University President Jonathan Koppell. Less than a year into her role, she claims to have faced discriminatory treatment from her supervisor, who allegedly mocked her work and laughed when she disclosed that celiac disease might affect her attendance. On March 22, 2024, Donzella submitted a doctor’s note requesting a brief medical leave to manage her autoimmune illness. Instead of accommodations, she says she was told she’d be transferred to another campus for lower pay. When she followed up with another doctor’s note asking for just three days of leave, she was fired on April 3. The lawsuit, filed in Essex County Superior Court, accuses Montclair State University of violating both the New Jersey Law Against Discrimination and the federal Family and Medical Leave Act (FMLA). Donzella is seeking financial compensation for lost wages, benefits, legal fees, and more. Understanding Celiac Disease: More Than a Food Preference At the heart of this lawsuit is celiac disease — an autoimmune condition that causes the body to attack the small intestine when gluten is consumed. The damage affects nutrient absorption and can cause a wide range of symptoms: chronic fatigue, anemia, joint pain, neurological issues, skin rashes, and severe gastrointestinal distress. For many, a strict gluten-free diet is not a preference or trend — it's a medical necessity. Managing celiac disease is not as simple as avoiding bread. Gluten can be hidden in medications, cosmetics, and airborne particles in shared spaces. For someone with active symptoms or complications, even small exposures can lead to debilitating illness and require time off work to recover. Invisible Illness in the Workplace: The Real Cost of Being Sick One of the most painful aspects of Donzella’s claim is the alleged response from her supervisor, who reportedly laughed at her diagnosis. This reaction reflects a widespread misunderstanding about invisible or "silent" illnesses like celiac disease. Because people with celiac don’t always look ill, their symptoms and needs are often dismissed — even by those in positions of power. For people with celiac disease or gluten sensitivity, the fear of being misunderstood or discriminated against can make it difficult to request accommodations. Even short-term absences, like the three-day leave Donzella requested, may be met with suspicion or hostility from employers who don’t recognize the severity of the illness. Legal Protections: What Are Your Rights? If Donzella's allegations are true, her termination could represent a violation of multiple laws designed to protect workers with medical conditions. 1. New Jersey Law Against Discrimination (NJLAD) This law prohibits discrimination based on disability, which includes medical conditions like celiac disease. Under NJLAD, employers are required to make reasonable accommodations for employees with chronic illnesses — such as flexible schedules or brief leaves of absence — unless doing so would cause undue hardship. 2. Family and Medical Leave Act (FMLA) At the federal level, FMLA allows eligible employees to take up to 12 weeks of unpaid, job-protected leave each year for serious health conditions. Celiac disease, when it causes flare-ups or requires medical attention, qualifies under this law. Terminating an employee who is exercising their FMLA rights could lead to serious legal consequences for the employer. What This Means for People with Celiac Disease or Gluten Sensitivity Donzella’s case illustrates a troubling gap between the legal protections available and the way they are enforced — especially when the illness involved is not well understood. For individuals with celiac disease or gluten sensitivity, here are some key takeaways: You have the right to ask for accommodations. Whether it's time off, a modified work environment, or alternative duties during flare-ups, federal and state laws support your right to be healthy and employed. Documentation is key. Medical notes, formal communication with supervisors, and written requests for leave can help protect you if your condition becomes a legal issue. You are not alone. Thousands of people with celiac disease deal with workplace challenges, stigma, and a lack of understanding. Cases like Donzella’s help raise awareness and may lead to better policies in the future. A Wake-Up Call for Employers Montclair State University has denied any wrongdoing, stating that they “fully comply with all applicable laws” and believe the case will be resolved in their favor. But regardless of the outcome, this lawsuit should serve as a wake-up call for employers — especially public institutions — to revisit how they handle employee health issues. Employers must remember that: Chronic illnesses do not always come with visible symptoms. Accommodating a health condition is not a favor — it's a legal obligation. Retaliating against workers for asserting their rights is not only unethical but also exposes organizations to significant liability. Conclusion: The Cost of Silence The outcome of Odessa Donzella's case remains to be seen, but it already underscores a larger truth: when invisible illnesses are not taken seriously, the consequences ripple outward — into workplaces, families, and lives. For people living with celiac disease or gluten sensitivity, her story is both a warning and a call to action. By demanding to be heard and legally challenging her termination, Donzella is doing more than fighting for her own justice — she is forcing a conversation that needs to happen in every boardroom and human resources office. In doing so, she may help pave the way for a safer, more respectful working world for all people managing chronic illnesses. Read more at: nj.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/office_CC--mrdorkesq.webp.541fdacdf97608467b09eceb0471f0be.webp" length="45344" type="image/webp"/><pubDate>Thu, 07 Aug 2025 13:31:02 +0000</pubDate></item><item><title>Neapolitan-Style Pizza with Sourdough Gluten-Free Crust</title><link>https://www.celiac.com/celiac-disease/neapolitan-style-pizza-with-sourdough-gluten-free-crust-r6951/</link><description>Celiac.com 08/06/2025 - In the shadow of Mount Vesuvius, Naples gave birth to the Neapolitan pizza—a culinary treasure defined by its thin, soft crust, bright tomato sauce, creamy mozzarella, and minimalist elegance. Traditionally cooked in wood-fired ovens and made with wheat-based dough that develops blistered air pockets from high-heat baking, the Neapolitan pie has long been a symbol of rustic Italian simplicity and artistry. But for those with celiac disease or gluten sensitivity, this beloved dish has often remained just out of reach—until now. This gluten-free take on the Neapolitan classic embraces everything that makes the original so special: a tangy, slightly chewy crust, rich San Marzano tomato sauce, and milky mozzarella, all finished with fresh basil and golden extra virgin olive oil. What makes this version stand out is the fermented depth of a homemade sourdough starter made from brown rice flour. Combined with tapioca starch for stretch and sorghum flour for body, the result is a crust with real character and texture, worthy of its Neapolitan heritage. Ingredients For the gluten-free sourdough starter (prepare 5–7 days in advance): ½ cup brown rice flour ¼ cup filtered water Additional brown rice flour and water for feeding daily For the crust: 1 cup active gluten-free brown rice sourdough starter ½ cup warm water 1 cup sorghum flour ¾ cup tapioca starch 1 tablespoon olive oil ½ teaspoon fine sea salt ½ teaspoon psyllium husk powder (optional, for added elasticity) For the toppings: ¾ cup San Marzano tomato sauce (crushed tomatoes with a pinch of salt) 4 oz fresh mozzarella, torn or sliced A handful of fresh basil leaves Extra virgin olive oil for drizzling Optional: pinch of sea salt and crushed red pepper flakes Instructions Step 1: Create the sourdough starter In a clean jar, mix ½ cup brown rice flour with ¼ cup filtered water. Stir until no dry bits remain. Cover loosely and let sit at room temperature. Feed the starter once every 24 hours by discarding half and adding fresh brown rice flour and water (same ratio). After 5–7 days, it should become bubbly, slightly sour-smelling, and active enough to use. Step 2: Make the dough In a large mixing bowl, combine the active starter with warm water, sorghum flour, and tapioca starch. Add olive oil, salt, and psyllium husk powder if using. Mix thoroughly until a soft, sticky dough forms. Cover and let rise in a warm spot for 4–6 hours, or until visibly puffy and slightly increased in volume. Step 3: Shape and pre-bake Preheat your oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven while it heats. On a sheet of parchment paper, lightly dusted with tapioca starch, gently stretch the dough into a 10–12-inch circle about ¼ inch thick. Use wet hands to smooth edges if needed. Slide the dough (with parchment) onto a preheated baking sheet or stone. Bake for 8 minutes to set the crust. Step 4: Add toppings and finish baking Remove the crust from the oven. Spread a thin layer of San Marzano tomato sauce over the surface, leaving a small border. Distribute mozzarella evenly and return to the oven for another 6–8 minutes, or until the cheese is melted and beginning to brown slightly. Optionally, broil on high for 1 minute to get golden spots on the cheese. Step 5: Garnish and serve Remove the pizza from the oven, add fresh basil leaves, and drizzle with olive oil. Let cool slightly before slicing and serving. Conclusion This Neapolitan-style pizza proves that going gluten-free doesn’t mean giving up on taste, tradition, or texture. By incorporating a naturally fermented sourdough starter and thoughtfully balancing gluten-free flours, the crust holds its own—chewy, tangy, and full of character. Topped simply and classically with San Marzano tomatoes, fresh mozzarella, and basil, each slice offers the rustic joy of Naples with none of the gluten. Whether you’re hosting pizza night or craving a solo culinary escape, this pizza brings authentic Italian soul to your gluten-free lifestyle.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_07/pizza_CC--Bex_Walton.webp.5c9fea0a178c5a57503343737193dbe5.webp" length="28768" type="image/webp"/><pubDate>Wed, 06 Aug 2025 13:32:02 +0000</pubDate></item><item><title>Gluten-Free but Not Alone: How to Date Without Losing Your Social Life or Your Gut (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-but-not-alone-how-to-date-without-losing-your-social-life-or-your-gut-video-r6950/</link><description>Celiac.com 08/05/2025 - Dating can already feel like a vulnerable and complex experience, but when you have celiac disease or gluten sensitivity, it adds a unique set of challenges that most people never have to consider. From deciding when to disclose your condition to managing the risks of shared meals and even kissing, navigating romance while staying safe can feel overwhelming. But it doesn’t have to mean staying home or missing out on meaningful connections. This article explores how people with celiac disease can date confidently and safely without sacrificing their health—or their social life. The Hidden Emotional Toll of Dating with Celiac Disease While the physical symptoms of gluten exposure are widely recognized—bloating, fatigue, and long-term damage to the small intestine—the emotional toll of managing celiac disease is less visible. Many people report feelings of social isolation, anxiety, and fear of being seen as “difficult” or “high maintenance” when they bring up dietary restrictions. In dating, these concerns can be magnified. Will they think I’m overreacting? What if they kiss me after eating gluten? Do I mention it on the first date or wait until things get serious? These are all questions that people with celiac disease must weigh carefully, often in situations that are already emotionally charged. But acknowledging the emotional impact is the first step in taking back control. You deserve relationships—romantic and otherwise—where your health is respected and your boundaries are honored. Disclosure: When and How to Talk About Celiac Disease One of the most nerve-wracking parts of dating with celiac disease is deciding when to share that you have it. There’s no universal right answer, but many people find that earlier is better. If you’re meeting someone through a dating app, a simple note in your profile like “gluten-free for medical reasons” can help set expectations. If you’re going out with someone you’ve just met, bringing it up before the first meal together can prevent awkward or dangerous situations. When you do disclose, try to be matter-of-fact rather than apologetic. Celiac disease is not a preference—it’s a serious autoimmune condition. You’re not being difficult by protecting your health; you’re being responsible. A good partner will understand and support you. If someone brushes it off or makes you feel bad about it, they’re not someone you want to build a relationship with. Kissing and Cross-Contamination: The Intimate Risks No One Talks About One of the most overlooked risks in dating with celiac disease is kissing. Yes—gluten can be transferred through saliva if your partner has recently eaten something containing gluten and hasn’t thoroughly brushed their teeth, rinsed their mouth, and washed their hands. A While it might feel awkward to bring up, this is a real concern. Many people with celiac have reported symptoms after kissing someone who had gluten on their lips, mouth, or hands, although a recent study has shown otherwise. If things are heating up and you’re not sure what your date has eaten, it’s okay to pause and have that conversation. A simple, “Hey, just so you know, I have celiac disease and gluten can actually affect me even through kissing if it’s in your mouth,” is direct and clear. Most people will appreciate the honesty—and if they care about you, they’ll be more than willing to help keep you safe. Dining Out: High-Risk Territory or Opportunity to Bond? Eating out is one of the trickiest parts of dating with celiac disease. Restaurants often don’t take cross-contamination seriously, and menus can be vague or misleading. But it’s also one of the most common dating activities. The key to successful dining out is preparation. Choose restaurants with good gluten-free practices and call ahead if needed. Don’t be afraid to ask the server specific questions or even speak with the chef. If your date is supportive, they’ll likely admire your commitment to your health and may even join you in ordering gluten-free. You can also turn it into a bonding opportunity. Suggest a date that doesn’t involve food, like a walk in the park, a museum visit, or a coffee at a gluten-free-friendly café. Or cook a meal together at home using certified gluten-free ingredients. Many couples find that these alternatives create more meaningful connections. Navigating Social Pressure and “The Apology Reflex” Many people with celiac disease fall into what’s been called the “apology reflex”—constantly saying “sorry” for needing to ask questions, send food back, or skip certain activities. But you don’t need to apologize for protecting your health. In dating, it’s especially important to resist the urge to minimize your needs. Your health is not an inconvenience. If someone makes you feel like it is, that’s a red flag. It helps to practice confident responses in advance. Instead of saying, “Sorry, I can’t eat that,” try, “I can’t have gluten because of celiac disease—it’s a serious health condition.” Setting boundaries clearly and calmly is one of the most powerful ways to advocate for yourself and educate others at the same time. When Things Get Serious: Building a Gluten-Free Life Together As your relationship deepens, the conversation will shift from dating logistics to building a shared lifestyle. This can include things like storing gluten-free and gluten-containing foods separately, making the kitchen a gluten-free zone, and navigating shared travel. If your partner is open to learning, it’s a great opportunity to grow together. Teach them to read labels, understand cross-contamination, and find safe places to eat. Some couples even go entirely gluten-free at home to make things easier and safer. Communication is key. It’s not about forcing your needs on someone—it’s about working together to create an environment where both of you feel safe, respected, and supported. Final Thoughts: Love Doesn’t Require Compromise on Health Dating with celiac disease or gluten sensitivity may come with unique challenges, but it doesn’t mean you have to give up on love, fun, or intimacy. It just means finding someone who values your well-being as much as you do. The right partner will listen, learn, and adjust. They’ll see your health needs not as a burden, but as part of what makes you strong and self-aware. And if you’re still searching for that person, remember: advocating for yourself is not only brave—it’s the most loving thing you can do. Being gluten-free doesn’t mean being alone. It means finding the people who are worth your trust, your story, and your heart. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/dinner_CC--jennifrog.webp.cc529f003d080444d23a4c6c18c5ac1e.webp" length="46564" type="image/webp"/><pubDate>Tue, 05 Aug 2025 13:35:02 +0000</pubDate></item><item><title>When Gluten Affects the Eyes: Uveitis as an Unexpected Sign of Celiac Disease (+Video)</title><link>https://www.celiac.com/celiac-disease/when-gluten-affects-the-eyes-uveitis-as-an-unexpected-sign-of-celiac-disease-video-r6949/</link><description>Celiac.com 08/04/2025 - Celiac disease is widely recognized as an autoimmune condition that primarily affects the small intestine and impairs nutrient absorption due to gluten exposure. Most people associate it with gastrointestinal symptoms like bloating, diarrhea, weight loss, and iron deficiency. However, celiac disease can impact other systems in the body as well, presenting a wide array of symptoms that may not seem related to digestion at all. One such rare and lesser-known complication is uveitis, a form of eye inflammation that can lead to serious vision problems if left untreated. A recently documented case involving an 11-year-old girl from Pakistan sheds new light on this unusual connection between celiac disease and eye health, raising awareness about how gluten sensitivity can have unexpected and irreversible consequences. A Case That Changed the Lens: Uveitis in a Child with No Gut Symptoms In this unusual case, an 11-year-old girl experienced a gradual, painless loss of vision in both eyes over four months. Strikingly, she had no typical symptoms of celiac disease—no diarrhea, abdominal pain, or visible signs of malnutrition. Her initial eye examination revealed signs of inflammation, including anterior chamber cells and more severe problems like vitritis, vasculitis, choroiditis, and optic disc atrophy. Despite intensive treatment with corticosteroids—both oral and topical—the inflammation worsened. Eventually, further testing and a comprehensive workup pointed to a surprising diagnosis: celiac disease. This rare association between celiac disease and bilateral posterior uveitis may not be intuitive, but it is a crucial finding that expands our understanding of how autoimmune diseases like celiac can impact more than just the gut. Understanding the Link: How Celiac Disease May Cause Eye Inflammation While the exact biological mechanism is still not fully understood, researchers suspect that in people with celiac disease, gluten exposure causes an overactive immune response. One theory is that gluten proteins increase gut permeability, allowing harmful substances to leak into the bloodstream. These substances may then trigger immune cells that mistakenly attack healthy tissues elsewhere in the body, including the eyes. In celiac patients, the immune system often produces specific antibodies, such as anti-endomysial and anti-transglutaminase antibodies. These markers, which are used for diagnosis, may also play a role in broader autoimmune reactions affecting other organs. While rare, this pathway may explain how uveitis develops in people with untreated or undiagnosed celiac disease. What the Evidence Shows: A Pattern Emerges Though rare, the connection between celiac disease and uveitis is supported by several similar cases reported in medical literature. Most of these involve female children or young adults, which aligns with the general trend that autoimmune conditions tend to be more common in females. Interestingly, many of these patients had no classic gastrointestinal complaints at the time of their uveitis diagnosis. In several cases, uveitis was the first and only clue that led to the discovery of celiac disease. A key takeaway from these cases is that corticosteroids—normally effective for managing uveitis—were not helpful on their own. The inflammation typically persisted or returned until a strict gluten-free diet was implemented. Once gluten was eliminated from the diet, uveitis symptoms improved dramatically or even disappeared completely. This pattern strongly suggests that gluten exposure was a driving factor in the immune response that caused the eye inflammation. Hidden Danger: Why Celiac Disease Without GI Symptoms Can Be So Risky Many people, including healthcare professionals, assume that celiac disease must involve noticeable digestive issues. However, research shows that up to half of all individuals with celiac disease present with non-gastrointestinal symptoms—or none at all. These extraintestinal manifestations can include neurological issues, skin rashes, reproductive problems, and in rare cases, eye inflammation like uveitis. Because of this misconception, many people with celiac disease remain undiagnosed until serious complications arise. In the reported case, failure to recognize the root cause led to irreversible vision loss. This highlights the importance of considering celiac disease in patients with unexplained autoimmune symptoms, even if their gut appears to be functioning normally. Diagnostic Clues and Red Flags The key to identifying uveitis caused by celiac disease lies in looking beyond the obvious. If a patient presents with uveitis and does not respond to standard steroid treatment, it’s essential to explore less common causes. Blood tests for celiac disease—including anti-tissue transglutaminase and anti-endomysial antibodies—are relatively easy to perform and could reveal a hidden diagnosis. In children especially, growth delays, fatigue, anemia, and even subtle behavioral changes might point toward celiac disease, even without digestive issues. A Gluten-Free Diet as a Lifesaving Treatment In nearly all documented cases of uveitis linked to celiac disease, a strict gluten-free diet led to noticeable improvement. While corticosteroids helped manage symptoms temporarily, they failed to provide lasting relief until gluten was removed from the diet. This supports the idea that continued exposure to gluten may be the root cause of the immune response, and eliminating it is key to halting disease progression. In some patients, adherence to a gluten-free diet not only resolved eye inflammation but also prevented future episodes. This underscores the importance of dietary compliance in managing celiac disease—not just for intestinal healing, but for preventing autoimmune damage in other organs. Implications for the Celiac and Gluten-Sensitive Community This case report and others like it emphasize a vital message for people living with celiac disease or gluten sensitivity: symptoms can go far beyond the digestive tract. It’s crucial for patients, parents, and clinicians to be aware of unusual presentations like eye inflammation, especially when the cause is unclear and symptoms do not improve with conventional treatments. Early diagnosis and dietary management could make the difference between recovery and permanent damage. For families managing celiac disease in children, this means watching for subtle signs and advocating for comprehensive testing when autoimmune symptoms appear. Conclusion: Seeing the Bigger Picture The case of posterior uveitis as a manifestation of celiac disease in a child without gastrointestinal symptoms is a powerful reminder that celiac disease is a systemic autoimmune disorder—not just a digestive issue. While rare, the connection between eye inflammation and gluten sensitivity should not be overlooked, especially in patients who are unresponsive to typical treatments. This insight can help prevent devastating complications like permanent vision loss and calls for greater awareness in both clinical practice and patient education. For anyone managing celiac disease or unexplained autoimmune symptoms, it reinforces a simple but vital truth: what you eat can affect every part of your body—including your eyes. Read more at: cureus.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/eye_exam_CC--USDOD.webp.63b81f9dc4627ef49de2659d0ff35e93.webp" length="15430" type="image/webp"/><pubDate>Mon, 04 Aug 2025 13:37:02 +0000</pubDate></item><item><title>Gluten-Free Tres Leches Cake with Almond Flour or GF Flour Blend</title><link>https://www.celiac.com/celiac-disease/gluten-free-tres-leches-cake-with-almond-flour-or-gf-flour-blend-r6943/</link><description>Celiac.com 08/02/2025 - Tres Leches Cake, or Pastel de Tres Leches, is a beloved Latin American dessert known for its irresistibly moist texture and delicate sweetness. Originating from Central or South America—though fiercely claimed by countries like Mexico, Nicaragua, and Colombia—this "three milks" cake gets its name from the trio of milks used in the soak: evaporated milk, sweetened condensed milk, and heavy cream. Its airy sponge base allows the liquid mixture to seep through every crumb, resulting in a luxurious bite that is both light and decadently rich. This gluten-free version stays true to the cake’s celebratory spirit while swapping out traditional wheat flour for almond flour or a trusted gluten-free flour blend. The result is a tender sponge that still soaks up the milks beautifully without becoming soggy or dense. Whether you’re celebrating a birthday, Cinco de Mayo, or simply craving comfort food with Latin flair, this cake offers all the magic of the original—without the gluten. Ingredients For the Cake: 1 cup almond flour or 1 cup gluten-free all-purpose flour blend (with xanthan gum if not included) 1 teaspoon baking powder ¼ teaspoon salt 5 large eggs, separated ¾ cup granulated sugar (divided into ½ cup and ¼ cup) 1 teaspoon pure vanilla extract ¼ cup milk (dairy or unsweetened plant-based) For the Milk Soak (Tres Leches): 1 (12 oz) can evaporated milk 1 (14 oz) can sweetened condensed milk ½ cup heavy cream (or full-fat coconut cream for dairy-free) For the Whipped Topping: 1 cup heavy whipping cream (or coconut cream, chilled overnight) 2 tablespoons powdered sugar ½ teaspoon vanilla extract Ground cinnamon, for garnish (optional) Fresh berries or sliced fruit (optional) Instructions Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9x9-inch square baking pan with parchment paper. Step 2: Make the Sponge Cake In a medium bowl, whisk together the almond flour (or gluten-free blend), baking powder, and salt. Set aside. Separate the eggs into two large bowls. Beat the egg yolks with ½ cup of the granulated sugar using an electric mixer until the mixture is pale and creamy (about 2–3 minutes). Mix in the vanilla extract and milk. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff, glossy peaks form. Gently fold the yolk mixture into the flour mixture until just combined. Then, carefully fold in the beaten egg whites in thirds to keep the batter light and airy. Pour into the prepared pan and smooth the top. Step 3: Bake the Cake Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a rimmed serving dish or leave it in the pan if it’s deep enough to hold the milk soak. Step 4: Prepare the Milk Soak Whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Once the cake is slightly cooled, poke holes all over the surface with a fork or skewer. Slowly pour the milk mixture over the cake, giving it time to absorb. Chill the cake in the refrigerator for at least 4 hours, or overnight for best results. Step 5: Make the Whipped Topping Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cake. Step 6: Garnish and Serve Dust with ground cinnamon and garnish with fresh berries if desired. Serve cold and enjoy! Conclusion This gluten-free Tres Leches Cake brings a classic dessert into the hands of those with gluten sensitivity or celiac disease, without sacrificing its traditional character. Whether made with almond flour for a nutty richness or a well-balanced gluten-free blend for a traditional texture, the end result is tender, milky, and unforgettable. It's a dessert that proves you don’t need wheat to soak in the sweet side of Latin culinary tradition.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/tres_leches_CC--Tres_Leches.webp.b2203e29316789e8364d17ddd64da5bc.webp" length="16400" type="image/webp"/><pubDate>Sat, 02 Aug 2025 15:33:02 +0000</pubDate></item><item><title>Little Northern Bakehouse: Back-to-School Gluten-free Survival Tips</title><link>https://www.celiac.com/celiac-disease/little-northern-bakehouse-back-to-school-gluten-free-survival-tips-r4700/</link><description>Celiac.com 08/01/2025 - Whether you're a parent sending a newly diagnosed celiac child to kindergarten, or a teen away from home for university, navigating school can be stressful for gluten-free students of all ages. And learning to avoid gluten at school isn't an elective anyone takes for extra credit. Our collection of back-to-school gluten-free tips can help! We posted a want-ad for experienced gluten-free tutors on our virtual community cork board, because we know the best teachers are the people who've been there. From gluten-free grads to grandparents with grown-up gluten-free kids, Little Northern Bakehouse subscribers took our back-to-school bell as an invitation to share their wisdom with a fresh class of eager students (and their parents, too!) Check out the best Back-to-School Gluten-free Tips subscribers handed in for this assignment and see why they earned top marks! Scroll through their gold-star gluten-free school year survival tips at your own pace. Or click a headline on this list to skip ahead to any chapter you choose: Empower and Educate Learning to look before you leap takes practice. But gluten-free kids don't have the luxury of time when mistakes can harm them. Our subscribers' most passionate tips highlighted how giving gluten-free and food allergy kids the knowledge to make safe choices at school is more than pass/fail—it's a matter of life and health. "Most importantly, educate your child about the foods that are safe for them to eat, the ones they should avoid, and why they should never share food with others. This will encourage them to make safe food choices and avoid accidentally eating foods containing gluten. Pack lots of nutritious fruit and gluten-free snacks that will keep your child satisfied throughout the entire school day!" – A. Langford "I will involve my son with picking out foods and snacks for school so that he knows what is safe for him! He has several allergies so it's important that he has the knowledge to feel good at school (gluten-free, peanut-free, dairy-free, coconut-free, and sesame-free)." – Dawn Coleman "In the classroom encourage children not to share their lunches as some could be celiac or have food allergies, maybe get the parent to put a sticker on the child's lunch box/bag that they have celiac." – Wendy Hutton Train The Teacher Teachers and school staff can be critical allies for gluten-free students—especially when the learning goes both ways. With education and communication, teachers can help make school a safe and welcoming space for everyone. Read what subscribers shared on this serious subject: "When first starting school it is important to educate everyone on celiac disease. A way to do this is to prepare a letter for teachers and nurses and have the teachers educate the children so no food is exchanged. … You also need to educate your child so she/he is able to protect themselves from contamination…" – Nana knows her gluten "It's so important to have good communication with your child's teachers, making sure everyone knows how important it is to avoid gluten. I even email the school cafeteria to check on ingredient lists." – A "Don't try to speak to teacher on first day of school—too much going on! Print off up to date information on CD [celiac disease] from Celiac Canada and hand it to them, with a note saying to email you with any queries. …" – Julie C "…I try to make things that kids in her class would have so she doesn't feel different. You can also always talk to the school cafeteria! My daughter's school, with some celiac education, has done so great at providing safe gluten-free options so that she can order lunch like her friends." – K. Corkum Send Safe Snacks As much as we love gluten-free sandwiches, we know growing bodies and busy brains need more than that to fuel full days at school. For gluten-free kids who can't partake in the school yard snack sharing that happens between their non-gluten-free peers, access to safe snacks is essential! Here's some of the wisdom subscribers shared about sending gluten-free snacks: "Send gluten-free snacks to school (for young kiddos) for the teachers to lock up and secure. That way the child always has something available if they drop their lunch, spill it, etc. No hungry bellies!" – NF "When they are young it is tough for them if they feel that they are missing out on what the other kids have such as cookies etc. Always keep plenty of gluten free snacks and sweets on hand (whether homemade or store bought) so they won't feel tempted to try something from other kids. Also offer a variety of fruits – apples get boring real fast. " – Debbie Flynn "Our biggest tip is to inform teachers!!! For school age kids, some teachers have snack bowls in the class and for our daughter, the teacher would always have GF bars and snacks available so she could feel included. It made a world of difference on hot lunch days etc.. The other thing most important to us was to educate the kids on reading ingredients for EVERYTHING. "May Contain" is not safe!!" – Mairin Coutu Special Food for Special Days Almost every culture celebrates with food—but this otherwise beautiful tradition presents a challenge for gluten-free students in the classroom. From theme days to sports day, here's how subscribers help make sure their kids feel safe and included on special food occasions at school. "I never want my daughter to feel less-than or too "different" in her class, so at the beginning of each year, I talk to the teacher about her being gluten/dairy free and you can tell pretty quick if they "get" it or not. Some teachers have allergies of their own, so they understand where I am coming from, and other teachers don't. So, I ask them to please let me know if they are going to do a treat or something food related in the class, so that I can source something for my daughter that is similar ahead of time. Some teachers are amazing and say, "Don't worry, I will get something for her" as they have allergies and understand. Others can't or won't be bothered, so I say I will get something as long as they let me know ahead of time. It's a great way to make my daughter feel more included in her classroom and me to stay up on what treats are being offered." – T.M. "…Ask if there's some freezer space where they can store half a dozen iced cupcakes for your celiac kid to enjoy on last minute treat days." – Julie C Be a Sticker Stickler This tip was the simplest stand-alone version shared, but more than a few subscriber tips got stuck on this theme. Whether you've got an early reader or you're off to university, the need to identify gluten-free food and spaces for yourself and others came up again and again as a back-to-school tip: "Always label your bag and lunch box stating it's gluten-free and carry a tag with you so teacher and other kids can see it, so they know and be aware of your condition." – Wendy Shared Space Survival Skills From dorm rooms to roommates, the gluten-free learning curve doesn't end at graduation. Growing up and moving out means finding new ways to navigate gluten-free life. Here are subscribers' top back-to-school tips for young adults away from home: "For shared spaces, like dorm rooms, my tip is to buy stickers that say "gluten-free" on them and use them to label anything that you do not want to get contaminated! You can easily order a roll of stickers from Amazon." – Jen C. "…When they get older and are off to university, if they have to share a dorm room, it is important to tell your roommate of your condition and set up boundaries for food storage. You can put your cooking utensils, plates, etc. in a drawer and those yummy nighttime snacks too. A small fridge, and perhaps an air fryer or small microwave in the room is perfect, and you are set to make pretty much everything. AND don't forget your own sponge and dish towel for washing your dishes. …" – Nana knows her gluten "My tip is to label every gluten-free food item container and keep separate from other non-gluten-free foods containers. Tell your friends and roommates how critical it is to not put their food in your containers even when it is empty." – Lynn P Kindergarten Kindness For the smallest students, the first months of school come with hidden classroom perils—especially when they're not quite out of the licking-each-other and exploring-the-world-with-their-mouths stage. From playdough to papier mâché, colourful and squishy temptations can be tough to resist. That's why one Little Northern Bakehouse subscriber shared this handy back-to-school safety tip: "Make a batch of cornstarch playdough for the kindergarten classroom teacher, and print out a recipe, too. A lot of the teachers actually make their own playdough, so this could help make the classroom a bit more gluten-free friendly." – Amna P. Back-to-School is For Teachers, Too! Students aren't the only people teachers need to look out for at school—gluten-free teachers and staff need to look after themselves, too! One Little Northern Bakehouse subscriber generously shared teachers' tips for creating safe, gluten-free, allergy-friendly classrooms for all. "I'm a teacher, and while I'm not celiac and can personally withstand cross-contamination, I need to avoid wheat and its cousins for other conditions, so the school cafeteria isn't really an option. I'm lucky that I have access to a fridge and a toaster oven, so I keep a safe food stash at work so I can have lunch on those days when I forget to bring one and don't have to starve. …On special food days… I talk in advance with the sponsor and kids who are cooking and make sure they keep a patty aside for me to put on my own bun so I can have a treat too. I'm also one of several GF folks at work…, so I try to make sure we have safe treats for our meetings, too…. While the school is good about making sure there's options for us, they're almost always things like fruit, and sometimes you just want to eat a muffin like everyone else. I also always check my class lists for allergies as I like to provide treats for special recognition or events. I always make sure to let those kids know I have treats for them and keep the packaging so they can read the ingredients and certifications themselves (I can't eat lots of GF stuff because of other ingredients, so I never trust based on the certifications only). I keep those in a separate sealed container away from the other treats and remind them to only take one if they feel it's safe for them or to take one to share away if they prefer." – Jennifer C. Preppies and Planners are Cool In any food situation, planning ahead is a life skill when you're gluten-free—and school is no exception! Here are some of the many subscriber tips that tackled this valuable tactic and the keeners who proved that a little preparation can get you through the school week safe and satisfied. "Cook and prepare snacks on the weekend. It will get busy during the week so always have gluten-free meals prepared in advance, e.g., rice and veggies, salads with olives and peppers, hummus dip and veggies." – Rose333 "I have found it really tricky to find gluten-free nut-free snacks for my grandchildren and other sensitivities) so I started making them myself (including the children in the kitchen with me). We set up an assembly line with well-loved recipes that work, ingredients and packaging material. We tend to make a marathon event out of it with several recipes at a time over an afternoon. Once the recipes are prepared and baked, they are cut into portions and then packaged to a small snack bag (or appropriate portion) and frozen for a quick pick up and dropped into lunch boxes or an after-school snack when they are all ravenous." – Denise Pare-Watson "We like to do lunchables of our own to help with things. I also really like making make-ahead sandwiches with the bread and freezing in the freezer so that they are ready to go." – Michelle Eckhart "…Create a DIY gluten-free version of lunchables with: Gluten-free crackers Plant-based cheese slices or cubes Plant-based meat Baby carrots, cherry tomatoes, and cucumber slices Roasted chickpeas" – Angela B "I bake treats on Sunday and stick freezer so there's always something quick to grab and eat that's healthy." – B Diemand TL;DR: A One-Tip Summary of Back-to-School Gluten-free Advice There's a mountain of helpful tips on this page to make heading back to class easier for gluten-free families. But if you only have time to read one tip on this page, Little Northern Bakehouse subscriber C.M.J.T. has you covered! Their tip touches on almost every gluten-free back-to-school topic our community shared in short-and-sweet bullet points: "Plan ahead! Map out your week so you're prepared! Make sure the staff that will be with your children are fully aware. Share your knowledge. Store gluten-free snacks at school—so when the other classmates are getting a treat that isn't GF. There isn't anyone left out! Pack lunch night before to beat the morning rush. Make sure everything is labelled gluten-free. Remind your kids not to share food with anyone and educate them on what they can't have. Make sure you change things up often. You don't want to get bored with lunches or get into a "food slump". Find creative ways to pair different foods and pack different snacks. Leftovers help keep things interesting as well. Include asking your child(ren) to create and pack lunches can help keep things fun and interesting. (May have to find an alternative or make from scratch)" – C.M.J.T. Thanks to all subscribers who made time to share their gluten-free back-to-school tips—parents, gluten-free guardians and grandparents, teachers, school staff, and gluten-free students of all ages in the Little Northern Bakehouse community benefit from your experience, empathy, and generosity! Know a family who would find these back-to-school gluten-free tips helpful? Share this article and invite them to sign up for Little Northern Bakehouse emails! And if you don't already, be sure to follow @LittleNorthernBakehouse on Instagram, Facebook, and Pinterest to add fresh and tasty gluten-free goodness to your favorite social feed, too! Find Little Northern Bakehouse near you.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/LNB_Blog-Header_BackToSchool_AUG2025.webp.da6d9e2bb81ff3295e050ab3d98c5e33.webp" length="38044" type="image/webp"/><pubDate>Fri, 01 Aug 2025 19:07:00 +0000</pubDate></item><item><title>The Unexpected Gluten Traps in International Snacks: What Not to Bring Back From Vacation</title><link>https://www.celiac.com/celiac-disease/the-unexpected-gluten-traps-in-international-snacks-what-not-to-bring-back-from-vacation-r6942/</link><description>Celiac.com 08/01/2025 - Traveling abroad can be one of life’s greatest joys, especially when it includes exploring local cuisines and indulging in unique regional snacks. But for people with celiac disease or gluten sensitivity, bringing home a souvenir snack can quickly turn into a health hazard. Many foreign snack foods contain hidden sources of gluten, and due to differences in labeling laws, you might not realize the danger until it's too late. This guide takes a deeper look at the surprising ways gluten hides in international treats—and offers tips to help you avoid bringing home something that could cause an unwanted reaction. Why International Snacks Pose a Risk to the Gluten-Free Community One of the biggest challenges for people with celiac disease or gluten intolerance is the lack of standardized gluten labeling worldwide. In some countries, manufacturers are not required to list all allergens or clarify whether a product contains wheat, barley, or rye. Even worse, gluten-containing ingredients may be listed under names unfamiliar to travelers, making it easy to mistake unsafe snacks as gluten-free. This becomes especially tricky when packaging is in another language or when ingredients have been translated loosely. What appears to be a simple bag of corn chips from a street market in Mexico, or a rice-based snack from Japan, may be made with soy sauce, malt extract, or wheat flour—all gluten culprits. Common Hidden Gluten Sources in Foreign Snacks Foreign snacks are often crafted with traditional regional ingredients, and while that makes them delicious, it also introduces risks. Here are some of the most common sneaky gluten sources to watch for: Malt or Malt Extract: Common in British candies and European chocolates, malt is derived from barley and not safe for those avoiding gluten. Wheat Starch (Non-Processed): In some countries like Germany or Poland, wheat starch is commonly used in baked snacks. While some wheat starch can be processed to be gluten-free, there’s no guarantee without certification. Hydrolyzed Wheat Protein: Found in chips, crackers, and savory snacks across Europe and Asia, this ingredient may not be clearly identified unless you read the fine print. Soy Sauce: Often found in Asian rice crackers or flavored chips—even those labeled as "rice-based" or "vegetarian"—traditional soy sauce contains wheat. Couscous, Farro, Semolina, and Other Wheat-Based Grains: Popular in Middle Eastern and Mediterranean snack mixes or pastries, these grains can be misleadingly labeled as "ancient grains" or "organic." Flavorings and Seasoning Mixes: These can be especially hazardous, as spice blends often contain gluten-based anti-caking agents or thickeners. Surimi or Fish Cakes: In snacks from Korea, Japan, or Thailand, surimi-based treats may contain wheat as a binder. Regions and Snacks That Commonly Contain Hidden Gluten 1. Asia (Japan, Korea, China): While rice is a dietary staple, snack foods like rice crackers often contain wheat-based soy sauce or barley malt. Mochi, a popular treat, may be made with glutinous rice flour but filled with gluten-containing flavorings or thickeners. 2. Europe (France, Germany, UK, Italy): Chocolate and biscuit blends from the UK frequently use malt extract. “Wheat starch” appears in baked goods across Central and Eastern Europe. Italian snacks may contain semolina or spelt, often unlabeled as wheat. 3. Middle East (Turkey, Lebanon, Egypt): Baklava, tahini snacks, and savory pastries frequently use semolina or wheat flour. Spice blends and coated nuts may contain flour as a binder, even if it's not on the label in English. 4. Latin America (Mexico, Brazil, Argentina): Street snacks like churritos or flavored peanuts often contain wheat-based seasoning blends. Even corn-based snacks may be fried in shared oil with gluten-containing foods, increasing the risk of cross-contamination. 5. Africa: In many African countries, labeling standards are still developing. Snacks made with millet or sorghum may seem safe but are often processed in facilities that also handle wheat. Labeling Laws: Country-by-Country Confusion Understanding the global landscape of allergen labeling is critical. In the United States, the top eight allergens—including wheat—must be clearly listed. But in many other countries, these rules vary. European Union: Requires 14 allergens (including gluten-containing grains) to be declared, but names can vary across languages. Canada: Has strong labeling laws, including clear disclosure of gluten sources. Australia/New Zealand: Requires labeling of wheat, but not always barley or rye. Japan and South Korea: Allergen labeling is not always mandatory, especially on imported goods or traditional market products. Latin America and Africa: Often have inconsistent regulations and enforcement. For travelers with celiac disease, this patchwork of regulations makes navigating foreign grocery stores or snack aisles especially difficult. How to Spot a Risky Snack Abroad Even without fluent language skills, here are some practical strategies for identifying gluten risks: Look for gluten-free certification logos (such as the crossed grain symbol in the EU or a certified gluten-free seal in the US/Canada). Check the ingredient list for suspicious keywords like malt, soy sauce, wheat starch, or modified food starch. Use translation apps or gluten-specific travel cards that explain your dietary needs in the local language. Avoid unfamiliar baked goods, battered snacks, or candies with unknown flavor bases or fillings. Beware of street snacks, especially those with spice blends or fried coatings. Ask locals or expats in online groups or gluten-free travel forums what snacks are safe (or risky) in their country. Real-Life Examples of Gluten Traps in Travel Souvenirs A chocolate bar from the UK marketed as "natural" included barley malt extract in tiny print. A rice cracker mix from Japan featured a savory glaze made with traditional soy sauce containing wheat. Spiced peanuts from Mexico contained wheat flour in the seasoning, though not marked as such in English. Italian "whole grain" cookies included spelt flour—an ancient wheat relative not safe for people with celiac. A Turkish delight box listed only sugar and flavorings in English, but the original label (in Turkish) mentioned wheat starch as a thickener. These examples highlight just how easy it is to misinterpret international snacks, even with the best intentions. Safe Snack Tips for Gluten-Free Travelers To avoid gluten contamination when shopping for souvenirs or enjoying treats abroad, keep these gluten-free travel tips in mind: Stick to naturally gluten-free whole foods like dried fruit, plain nuts, or packaged popcorn. Buy packaged snacks from health food stores or pharmacies, which often stock certified gluten-free products. If unsure, skip the snack—especially if there’s no ingredient list or it's only in a language you can't read. Bring safe snack backups from home, especially if traveling to a country with limited gluten-free awareness. Scan barcodes using apps like Spoonful, Fig, or Gluten-Free Scanner, which often have international product databases. What This Means for People with Celiac Disease or Gluten Sensitivity For those with celiac disease, even a crumb of gluten can trigger immune responses that damage the small intestine. And for people with non-celiac gluten sensitivity, the effects can still be debilitating—causing fatigue, brain fog, or digestive distress. International travel shouldn’t mean risking your health for a snack. The deceptive nature of foreign packaging, flavoring, and unfamiliar ingredients can create a perfect storm for accidental gluten exposure. By becoming a label detective and learning what ingredients to watch for, gluten-free travelers can still enjoy their journeys and bring back safe, delicious memories. Ultimately, awareness is your best protection. That international cookie may look innocent enough—but if it contains hidden gluten, it’s not worth the risk. Final Thoughts: Stay Safe, Stay Curious Exploring new cultures through food is one of the most enriching parts of travel. While it can be disappointing to skip certain local treats, protecting your health is far more valuable. The more you learn about global food labeling and gluten-containing ingredients, the easier it becomes to make safe and confident choices—whether you're in a street market in Bangkok or a grocery store in Barcelona. So go ahead—taste the world. Just do it with a gluten-free lens. Your gut will thank you.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/turkish_delight_CC--blucolt.webp.0df7207ea949e2b8ebfc16535712cca7.webp" length="108468" type="image/webp"/><pubDate>Fri, 01 Aug 2025 13:32:02 +0000</pubDate></item><item><title>Exploring the Power of Expectation in Gluten Challenges for Chronic Pain Patients (+Video)</title><link>https://www.celiac.com/celiac-disease/exploring-the-power-of-expectation-in-gluten-challenges-for-chronic-pain-patients-video-r6940/</link><description>Celiac.com 07/30/2025 - This study examined how expectations, rather than the actual presence of gluten, may influence symptoms in people with chronic pain conditions such as fibromyalgia, irritable bowel syndrome, and headaches. By using Open-Label Placebos—pills that patients are told are inactive but may still help—the researchers explored whether changing a person’s mindset could reduce pain and digestive issues during a gluten challenge. The findings suggest that the mind’s role in pain perception may be more significant than previously thought, especially in fibromyalgia. Why Examine Gluten and Placebos in Chronic Pain? Many individuals with chronic pain conditions turn to special diets, such as gluten-free eating, in hopes of symptom relief. While some people report benefits, scientific proof has been inconsistent. This study aimed to understand whether the symptoms people report from gluten might be influenced more by what they expect than by what they actually consume. The researchers focused particularly on fibromyalgia, a condition where patients often experience widespread pain without a clear cause, and where food-related symptom triggers are often reported. How the Study Was Designed The study included 26 participants, mainly with fibromyalgia, though some also had chronic headaches or irritable bowel syndrome. Each person took part in a food challenge involving porridge that either did or did not contain gluten. Importantly, participants did not know which version they were eating. In addition to this food challenge, everyone received a placebo pill. These were called “open-label placebos” because the participants were told the pills had no active ingredients. However, they were given different types of instructions: One group received neutral instructions, simply describing the pill. Another group received positive instructions, which emphasized that the pill could help relieve symptoms like pain or discomfort. The researchers then measured changes in participants’ pain levels and digestion before and after eating the porridge. Key Findings: The Power of Positive Thinking 1. Positive Instructions Reduced Pain in Fibromyalgia Patients Among people with fibromyalgia, those who were told the placebo might help experienced less pain after eating—even if they consumed actual gluten. Meanwhile, those who received neutral instructions actually reported more pain. This suggests that simply believing a treatment will help can make a real difference in how someone experiences pain. 2. Expectations Predict Outcomes The link between expectation and outcome was clear: people who expected to feel better were more likely to report pain relief. Those who expected little to no benefit were less likely to improve. This effect was particularly strong in fibromyalgia patients and was less pronounced in those with irritable bowel syndrome or headaches. 3. Placebos Did Not Help with Digestive Symptoms Interestingly, while the placebos helped reduce pain in some patients, they had no noticeable effect on digestion. Participants still experienced temporary indigestion after the food challenge, whether they consumed gluten or not, and regardless of the type of instruction they received. 4. Gluten Had No Significant Effect Whether the porridge contained real gluten or not didn’t make a difference in pain or digestion outcomes. This suggests that the idea of gluten might be more powerful than gluten itself for some individuals. People may be experiencing a “nocebo effect”—a negative reaction caused by the belief that something will harm them, even if it doesn’t. Exploring the Role of Placebo in Different Conditions The study included people with three different types of chronic pain: Fibromyalgia: These patients seemed most responsive to the expectation-based intervention. Since they experience chronic pain that isn’t caused by physical damage, their symptoms may be particularly sensitive to psychological and emotional factors like expectation and belief. Irritable Bowel Syndrome: Patients with irritable bowel syndrome didn’t show significant pain changes. Some may not have had symptoms when the study began, making it harder to detect improvements. IBS and fibromyalgia share features like heightened sensitivity and fatigue, but the placebo effect was weaker in IBS participants. Chronic Headache: All patients with headaches experienced a reduction in pain, regardless of the presence of gluten or type of placebo instruction. However, due to the small number of participants in this group, the findings were considered exploratory and not conclusive. Why This Study Matters for Celiac Disease and Gluten Sensitivity Although this study did not include participants with celiac disease, its findings may still resonate with people who suspect they have gluten sensitivity but do not test positive for celiac. Many such individuals report gluten-related symptoms despite no medical confirmation of intolerance. This research shows that expectations may play a larger role than previously thought in how gluten affects the body—at least when it comes to pain. For those with confirmed celiac disease, this study does not suggest that eating gluten is safe. Celiac disease is an autoimmune condition where gluten causes damage to the small intestine, and strict gluten avoidance remains essential. However, for people without celiac disease but who feel worse after eating gluten, it raises the possibility that psychological mechanisms like expectation and belief may be contributing to symptoms. The Role of Open-Label Placebos This study adds to the growing body of research showing that placebos can help—even when people know they are taking a placebo. This makes the treatment ethical and transparent, especially when used alongside other care. Open-label placebos could offer a safe, drug-free option for people with chronic pain, helping them gain some relief without side effects. Interestingly, the study also shows that the way information is delivered—whether instructions are positive or neutral—can significantly change how people feel. This emphasizes the importance of how healthcare providers communicate with patients. Conclusion: Shifting the Focus from Gluten to the Mind This study suggests that for some people with chronic pain, particularly fibromyalgia, the belief that gluten causes harm may be more powerful than gluten itself. Pain perception was significantly influenced by expectations, especially when those expectations were shaped positively. While open-label placebos did not reduce digestive symptoms, they did reduce pain in some cases. These findings do not invalidate real experiences of pain or discomfort after eating gluten. Instead, they open the door to new, more holistic approaches that combine diet, psychological care, and expectation management. For people navigating gluten sensitivity without a celiac diagnosis, this research suggests that the brain’s role in pain and symptom development deserves more attention—and may hold the key to better outcomes. Read more at: frontiersin.org Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/pain_CC--Wonderlane.webp.e69d536b6c5fa6b91ec133a154753e43.webp" length="29652" type="image/webp"/><pubDate>Wed, 30 Jul 2025 13:32:00 +0000</pubDate></item><item><title>Gluten-Free Churros: A Crispy Treat with a Celiac-Safe Twist</title><link>https://www.celiac.com/celiac-disease/gluten-free-churros-a-crispy-treat-with-a-celiac-safe-twist-r6944/</link><description>Celiac.com 07/29/2025 - Churros, the golden, ridged sticks of deep-fried dough dusted with cinnamon sugar, are beloved in Spain and throughout Latin America. Traditionally enjoyed at street stalls or churrerías alongside a cup of thick hot chocolate, churros trace their roots to Spanish shepherds who needed a portable, easy-to-make substitute for fresh bread. Over time, they evolved into a cultural icon—whether eaten at festivals or dipped into café con leche for breakfast. However, the classic version is made with wheat flour, making it off-limits to those with celiac disease or gluten intolerance. This gluten-free churro recipe brings the same crisp exterior and soft, chewy interior of traditional churros—without the gluten. By using a gluten-free flour blend or a rice-flour-based mixture, and a simple cooking technique that mimics the traditional choux dough, you can safely enjoy this indulgent dessert. Serve these with melted chocolate, dulce de leche, or a dairy-free caramel dip, and you’ll be transported to a cobblestone street in Madrid—minus the gluten exposure. Gluten-Free Churros Recipe Yield: 12–15 churros Time: 35 minutes Ingredients 1 cup water 2 tablespoons unsalted butter (or dairy-free alternative) 2 tablespoons sugar ¼ teaspoon salt 1 teaspoon vanilla extract 1 cup gluten-free all-purpose flour (with xanthan gum) or a mix of 3/4 cup white rice flour + 1/4 cup tapioca starch 2 large eggs Oil for frying (light olive, vegetable, or avocado oil) For coating: ½ cup granulated sugar 1 teaspoon cinnamon Optional for dipping: Dairy-free or regular chocolate sauce Dulce de leche Instructions 1) Make the dough base: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil over medium heat. Once boiling, remove from heat and stir in the gluten-free flour blend all at once. Stir vigorously until the mixture forms a thick dough that pulls away from the sides of the pan. 2) Incorporate the eggs: Let the dough cool for 5–7 minutes. Then add the eggs one at a time, beating well after each addition. You can do this with a wooden spoon, hand mixer, or in a stand mixer. The finished dough should be smooth, shiny, and pipeable. 3) Heat the oil: In a deep saucepan or heavy-bottomed pot, heat about 2 inches of oil to 350°F (175°C). Use a candy thermometer for accuracy. 4) Pipe and fry the churros: Transfer the dough to a pastry bag fitted with a large star tip. Pipe 4–6 inch strips of dough directly into the hot oil, snipping with scissors. Fry 3–4 at a time to avoid crowding. Fry for 2–3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. 5) Coat with cinnamon sugar: While still warm, roll churros in the cinnamon sugar mixture to coat evenly. 6) Serve warm: Serve immediately with dipping sauces of your choice. Tips and Variations For extra crispy churros, let the piped dough rest for 10 minutes before frying. Add a pinch of nutmeg or cardamom to the dough for a spiced twist. For dairy-free churros, ensure your butter substitute and dipping sauces are vegan or dairy-free certified. Conclusion This gluten-free churro recipe proves that even the most traditional treats can be safely enjoyed by those avoiding gluten. The texture and flavor match the originals so closely, no one will suspect they’re celiac-safe. Whether served at a party, a holiday gathering, or just as a cozy snack at home, these churros are sure to win hearts and satisfy cravings—crispy, golden, and dipped in rich, indulgent sweetness. ¡Buen provecho!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/churros_CC--jonathan_lin.webp.fe9611e122e80908ef9eaa4729450ad5.webp" length="38326" type="image/webp"/><pubDate>Tue, 29 Jul 2025 13:36:02 +0000</pubDate></item><item><title>Overconfidence in Nutritional Knowledge and Unnecessary Gluten-Free Diets</title><link>https://www.celiac.com/celiac-disease/overconfidence-in-nutritional-knowledge-and-unnecessary-gluten-free-diets-r6941/</link><description>Celiac.com 07/28/2025 - Gluten-free diets are essential for people with celiac disease, a condition where gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. However, in recent years, many people without celiac disease or gluten sensitivity have adopted gluten-free diets, believing these foods are healthier. This trend is concerning because gluten-free products often have lower nutritional value, worse taste, and higher costs compared to conventional foods. This study explores why some individuals choose gluten-free diets despite lacking a medical reason. The researchers focused on the Dunning-Kruger effect, a psychological phenomenon where people with low knowledge in a subject overestimate their understanding. They also examined how personality traits like narcissism and belief in food-related conspiracy theories influence dietary choices. Key Findings: Overconfidence Leads to Unnecessary Gluten Avoidance The study surveyed 901 Italian consumers, assessing their nutritional knowledge, confidence in their food choices, and personality traits. The results identified four distinct groups: Unskilled and Underconfident (7%) – These individuals had low nutritional knowledge and were aware of their limitations. Skilled but Underconfident (41%) – This group had strong nutritional knowledge but underestimated their expertise. Unskilled and Overconfident (32%) – These participants had poor nutritional knowledge but believed they were well-informed, displaying the Dunning-Kruger effect. Skilled and Aware (20%) – This group had high nutritional knowledge and accurately assessed their competence. The most concerning finding was that the Unskilled and Overconfident group was the most likely to avoid gluten unnecessarily. About 21% of this group consumed gluten-free products without a medical reason, compared to only 10% of the Skilled and Aware group. Additionally, those in the overconfident group were more likely to: Believe in food industry conspiracies Feel vulnerable to misleading food marketing Have higher levels of narcissism Why Do People Choose Gluten-Free Diets Without Needing To? The study suggests that overconfidence in nutrition knowledge leads some consumers to make poor dietary choices. These individuals may: Mistakenly believe gluten-free foods are healthier Distrust mainstream nutritional advice Be influenced by marketing or social trends However, the study also acknowledges that some people without celiac disease may genuinely feel better on a gluten-free diet due to non-celiac gluten sensitivity—a condition not yet fully understood by science. This means that while some consumers are misled by overconfidence, others may have legitimate (though medically unconfirmed) reasons for avoiding gluten. Criticism and Limitations of the Study While the findings are compelling, the study has some limitations: Cultural Bias – The research focused on Italian consumers, and dietary habits may differ in other countries. Self-Reported Data – Participants may have misrepresented their eating habits or knowledge. No Clear Medical Confirmation – Some participants who avoided gluten may have undiagnosed gluten sensitivity, making it hard to classify their choices as "unnecessary." Dunning-Kruger Debate – Some psychologists argue that the Dunning-Kruger effect is oversimplified, and overconfidence may stem from other factors. Why This Matters for People With Celiac Disease For those with celiac disease, gluten-free diets are not a choice but a medical necessity. The rise of gluten-free trends among people without celiac disease has both positive and negative effects: Potential Benefits: Increased availability of gluten-free products Greater awareness of celiac disease Potential Drawbacks: Misleading marketing may downplay the seriousness of celiac disease Some restaurants and food manufacturers may not take cross-contamination seriously if they assume gluten-free diets are just a "fad" Conclusion: The Need for Better Nutrition Education This study highlights how overconfidence in nutrition knowledge can lead to unnecessary gluten-free diets, driven by misinformation and distrust in scientific advice. While some individuals may benefit from avoiding gluten due to sensitivity, many others are following trends without medical justification. For people with celiac disease, the findings emphasize the importance of clear, evidence-based dietary guidance to distinguish between medical necessity and lifestyle choices. Improving public understanding of nutrition could help consumers make better-informed decisions—while ensuring that gluten-free products remain safe and accessible for those who truly need them. Read more at: nature.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/bread_CC--aldeka.webp.a3f5dc730839b80691a5378119319af5.webp" length="16118" type="image/webp"/><pubDate>Mon, 28 Jul 2025 13:38:01 +0000</pubDate></item><item><title>The Gluten-Free Detective: How to Track Down Hidden Contamination in Your Own Kitchen</title><link>https://www.celiac.com/celiac-disease/the-gluten-free-detective-how-to-track-down-hidden-contamination-in-your-own-kitchen-r6936/</link><description>Celiac.com 07/26/2025 - Going gluten-free isn’t just a matter of swapping out bread and pasta—it’s a full-on lifestyle adjustment. For those with celiac disease or gluten sensitivity, even trace amounts of gluten can trigger serious symptoms. And while eating out often gets the blame for cross-contact, the kitchen at home can be just as sneaky. If you’ve ever had a reaction and thought, “But I only ate food from my own kitchen,” you’re not alone. Gluten hides in corners, lurks in crumbs, and disguises itself in sauces, tools, and even air particles. It’s time to grab your metaphorical magnifying glass and become a gluten-free detective in your own home. Let’s investigate! The Case of the Crumb-Filled Countertops Your first suspect? The very surface where meals are prepped. Counters are often wiped quickly between tasks, but even the tiniest leftover crumbs from a slice of regular bread can contaminate a gluten-free sandwich. Investigative Action: Use dedicated cloths or paper towels for cleaning gluten-free prep areas. Consider investing in a separate cutting board and prep station for gluten-free cooking. Clean all surfaces with hot, soapy water before preparing gluten-free food, even if they look clean. Why This Matters: Cross-contact from countertops is one of the most common sources of accidental gluten exposure. Celiac disease isn’t about quantity—a single breadcrumb can cause an immune reaction. The Mystery of the Mixed-Up Utensils That shared toaster? A prime suspect. Wooden spoons, scratched plastic spatulas, or the same knife used to cut both regular and gluten-free bread can harbor lingering gluten. Investigative Action: Retire your old toaster or keep two clearly labeled ones (or use toaster bags). Use color-coded or labeled utensils, pans, and tools that are only for gluten-free use. Be cautious with wooden or plastic tools—these can absorb gluten. Stainless steel or silicone are easier to clean thoroughly. Why This Matters: Even tiny bits of gluten lodged in a pan’s scratches or a crumb in the toaster slot can contaminate safe food. Utensils that go unnoticed often lead to unexplainable symptoms. The Enigma of the Pantry Imposters Gluten doesn’t just live in bread and pasta. It can hide in flour bags, spice jars, sauces, and even bulk bins. If gluten-containing and gluten-free foods are stored side-by-side, it’s easy for particles to migrate—or for the wrong scoop to land in the wrong container. Investigative Action: Store gluten-free items on the top shelves to avoid falling contamination. Use separate containers and scoops for shared staples like sugar, salt, or oats. Label everything clearly and consider creating a gluten-free zone in your pantry. Double-check spices, seasonings, and sauces for hidden gluten or cross-contamination risk. Why This Matters: Flour particles can float in the air for hours, and shared containers can cause gluten-free items to become contaminated without anyone realizing it. The Secret Life of Sponges and Towels A sponge that cleaned up spilled soy sauce (containing wheat) might seem innocent after a rinse—but it can be a silent saboteur. Dish towels used to dry dishes or hands after handling gluten can transfer particles without a trace. Investigative Action: Use separate sponges and cloths for gluten-free prep areas. Regularly sanitize cleaning supplies or switch to disposable ones when necessary. Train household members to avoid using shared towels after prepping gluten meals. Why This Matters: Many people overlook cleaning tools as a risk, but they often carry more gluten residue than utensils or surfaces. They’re the unassuming accomplices in many kitchen contamination crimes. The Case Files of Cookware and Appliances That old cast iron pan with years of baked-on seasoning? Or that baking stone that’s absorbed gluten over the years? These are common culprits. Even appliances like stand mixers or blenders can harbor gluten particles. Investigative Action: Dedicate cookware like pans, baking sheets, and muffin tins exclusively to gluten-free cooking. Scrutinize shared appliances for cracks, crevices, and hard-to-clean parts. When in doubt, buy a second set of small appliances for gluten-free use. Why This Matters: Some surfaces are nearly impossible to clean thoroughly once they’ve been exposed to gluten. For someone with celiac disease, this risk is not worth ignoring. The Hidden Ingredient Interrogation Sometimes, it’s not the equipment or the surfaces—it’s the ingredient label. “Modified food starch,” “natural flavors,” or “seasoning mix” can all sound innocent but sometimes hide gluten. Investigative Action: Get familiar with safe ingredient lists and risky additives. Contact manufacturers if there’s any doubt. Prefer brands that clearly label gluten-free status, especially for processed or packaged goods. Why This Matters: Even if your kitchen is spotless, using a hidden-gluten ingredient can undo all your hard work. Vigilance is key to avoiding reactions. The Case of the Confused Roommates (or Kids, or Spouses) You’ve built a perfect gluten-free system—only for someone else in the house to unknowingly spread breadcrumbs around. Shared homes require shared understanding. Investigative Action: Educate everyone in the household about what gluten-free really means. Post signs, labels, or checklists in the kitchen. Consider holding a “kitchen safety training” with your family to reinforce why your precautions matter. Why This Matters: It’s not about being controlling—it’s about protecting your health. When others understand the risks, they’re more likely to respect boundaries. The Gluten-Free Detective’s Toolkit To set up a safe gluten-free kitchen, you need the right tools. Here’s your essential detective kit: Color-coded or labeled utensils and cutting boards A dedicated gluten-free toaster Airtight containers for gluten-free staples Separate sponges and dishcloths A magnifying glass (metaphorically!) for label reading A journal to track symptoms and suspected exposures Bonus: Make your own gluten-free “evidence board” on the fridge with reminders, safe brands, and red flags to watch for. Final Report: Solving the Mystery of Gluten Exposure Becoming a gluten-free detective may feel overwhelming at first, but it's also empowering. When you investigate your kitchen and uncover potential sources of contamination, you're reclaiming control over your health. For people with celiac disease or gluten sensitivity, this isn’t just about convenience—it’s about survival, safety, and peace of mind. A reaction might not always be immediate, but the long-term effects of repeated exposure can be serious. By being thorough, proactive, and informed, you can transform your kitchen from a crime scene into a gluten-free sanctuary. The Verdict In the end, a safe kitchen isn’t just about what you cook—it’s about how, where, and with what tools you cook it. Whether you’re newly diagnosed or a seasoned gluten-free veteran, it pays to put on your detective hat from time to time. No detail is too small. No question is too picky. When it comes to celiac safety, your health is worth the investigation. So trust your gut—literally—and keep asking: could this be the culprit? Happy sleuthing, gluten-free detective. Your kitchen is now under investigation—and soon, under your full control.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/toaster_CC--bobaliciouslondon.webp.d405f312b6f7df7aed3d1ebdc9a14c14.webp" length="36616" type="image/webp"/><pubDate>Sat, 26 Jul 2025 15:38:01 +0000</pubDate></item><item><title>Cruising Gluten-Free: Why Princess Cruises Stands Out for People with Celiac Disease and Gluten Sensitivity</title><link>https://www.celiac.com/celiac-disease/cruising-gluten-free-why-princess-cruises-stands-out-for-people-with-celiac-disease-and-gluten-sensitivity-r6935/</link><description>Celiac.com 07/25/2025 - For people with celiac disease or gluten sensitivity, traveling—especially cruising—can be stressful and uncertain. Food is one of the most central parts of a vacation, and the fear of accidental gluten exposure often overshadows the excitement. But one cruise line is beginning to change that narrative: Princess Cruises. A recent firsthand account from a seasoned cruise performer with celiac disease sheds light on how Princess Cruises is setting a new standard for gluten-free travelers, offering not just safety but also exceptional quality and hospitality. This article explores the challenges of gluten-free dining at sea, how Princess Cruises compares to other lines, and why its approach is a potential game-changer for gluten-free cruisers. The Challenge of Eating Gluten-Free on a Cruise Cruise ships are essentially floating cities that serve thousands of meals a day. For travelers with gluten intolerance or celiac disease, this environment can be filled with risk. Cross-contamination in shared kitchens, limited awareness among international staff, and outdated dining protocols can all make eating on board an anxious experience. Despite the growing awareness around food allergies, many cruise lines still struggle to implement consistent allergen labeling, staff training, and gluten-free alternatives. While dedicated gluten-free cruises do exist, they’re niche, expensive, and not always aligned with every traveler’s schedule or destination preferences. For many people with celiac disease, cruising has historically meant eating bland, repetitive meals, skipping the buffet entirely, and constantly reminding staff of dietary restrictions at every meal. A New Standard: Princess Cruises and the Gluten-Free Experience After sailing for eight years with multiple cruise lines as a performer and visiting over 42 countries, the author of the account reported a stark difference when sailing as a guest aboard Princess Cruises. From the first meal on board the Sun Princess, the experience was described as unusually accommodating—and even luxurious—for someone with celiac disease. At a seafood restaurant called The Catch by Rudi, the author was immediately served freshly baked gluten-free bread, and the waiter personally reviewed the menu to highlight safe options. This level of care was consistent throughout the cruise. Even more impressively, staff across various dining venues remembered the guest’s dietary needs, often acknowledging it before being reminded. This proactive communication removed the exhausting need to repeatedly explain the condition, a stressor commonly faced by those with dietary restrictions. Dining That Goes Beyond “Safe” One of the most notable differences on Princess Cruises was the quality and variety of the gluten-free food. Instead of being limited to a few bland or modified dishes, the chefs offered fully customized meals. If a dish normally contained gluten—such as soup thickened with flour or a pasta dish—they made a fresh gluten-free version from scratch. Each onboard restaurant served a different style of gluten-free bread, and chefs regularly went above and beyond to make dishes safe without compromising on flavor. A standout meal included a custom-prepared black and blue onion soup at The Crown Grill, a steakhouse aboard the ship. This dish would usually contain gluten, but the kitchen created a separate, safe version for the guest—demonstrating both culinary flexibility and genuine care. Taking Cross-Contamination Seriously For people with celiac disease, avoiding gluten isn’t just a preference—it’s a medical necessity. Even trace amounts of gluten from cross-contaminated surfaces or shared utensils can cause serious symptoms. That’s why Princess Cruises’ approach to preventing cross-contact is particularly important. According to the company, meals for guests with allergies are prepared to order. Whenever possible, separate preparation areas, equipment, and utensils are used to minimize risk. Staff are trained to identify major food allergens and are encouraged to consult with guests about their dietary needs before placing orders. The cruise line recommends that guests with allergies dine in à la carte restaurants rather than buffets, where risks are higher. However, even in the buffet settings, the author found staff willing and able to provide ingredient information—and notably, did not experience any adverse reactions during the entire cruise. A Seamless, Personalized Experience Unlike other cruise lines where guests often feel like an afterthought when they mention dietary needs, Princess Cruises seems to integrate allergen awareness directly into its hospitality model. Once a guest enters their dietary needs into the Princess Cruises app, that information is communicated to dining staff across the ship. As a result, guests with food allergies—including gluten intolerance—don’t need to re-explain their restrictions at every meal. The system creates a seamless, less stressful dining experience that allows travelers to focus on enjoying their vacation instead of monitoring their food like a detective. How It Compares to Other Cruise Lines The author’s experience wasn’t always this positive. On other major lines, like Norwegian or Regent Seven Seas, dining with celiac disease meant receiving extremely limited options—or being treated with excessive caution that resulted in dull meals. While safety is always appreciated, the lack of variety and flavor often made dining a disappointing part of the journey. By contrast, Princess Cruises appeared to strike a balance between caution and creativity. Not only was the food safe, but it was also varied, beautifully prepared, and deeply satisfying. This combination is rare in any setting, let alone aboard a cruise ship. What This Means for People with Celiac Disease or Gluten Sensitivity If you have celiac disease or gluten sensitivity, traveling can feel like a minefield. But the success of Princess Cruises in delivering both safety and quality offers a hopeful glimpse into what the future of travel dining could look like. Here’s what stands out for gluten-free travelers: Trust: The consistency and competence of staff foster trust, reducing food-related anxiety. Variety: Guests are offered a range of exciting meals, not just the “safe default” options. Customization: Meals are tailored individually, with the kitchen willing to adapt dishes from the main menu. Transparency: Staff provide clear information about ingredients and preparations. Convenience: A single dietary entry in the app informs the entire dining experience. In a world where gluten-free often means “less than,” Princess Cruises offers something exceptional: a vacation where food is a joy, not a burden. Tips for a Safe and Enjoyable Gluten-Free Cruise If you're considering a cruise and want to stay gluten-free, here are some tips to maximize safety and satisfaction: Notify the Cruise Line in Advance: Enter your dietary restrictions into their app or customer profile. Speak to the Maitre d’ on Day One: Introduce yourself and confirm they are aware of your needs. Ask Questions at Every Meal: Even with great systems in place, it never hurts to double-check. Avoid Buffets When Possible: Opt for sit-down dining where meals are made to order. Bring Backup Snacks: While not always necessary, having gluten-free snacks on hand can offer peace of mind during excursions or long days between meals. Research Ahead: Read reviews or reach out to cruise line support to ask specific questions about how they handle gluten-free requests. Final Thoughts: Princess Cruises Sets a New Gold Standard For travelers with celiac disease or gluten sensitivity, Princess Cruises is proving that food restrictions don’t have to mean a restricted experience. By combining safety, flexibility, and a genuine passion for hospitality, they are elevating cruise dining into something both inclusive and indulgent. Whether you're cruising the Caribbean or the Mediterranean aboard the Sun Princess, you can now do so with the confidence that your dietary needs will be not only met—but embraced. And in the world of travel, that kind of peace of mind is truly priceless. Ready to plan your gluten-free voyage? Explore sailings and dining options at Princess.com. Read more at: parade.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/princess_cruises_CC--GoToVan.webp.35587665f103bde927629fc6cf2f4959.webp" length="53050" type="image/webp"/><pubDate>Fri, 25 Jul 2025 13:35:02 +0000</pubDate></item><item><title>Celiac Disease Triggers Cognitive Deficit and White Matter Changes in the Brain (+Video)</title><link>https://www.celiac.com/celiac-disease/celiac-disease-triggers-cognitive-deficit-and-white-matter-changes-in-the-brain-video-r6934/</link><description>Celiac.com 07/23/2025 - Celiac disease is well-known for its impact on the digestive system, but many patients report symptoms that go beyond the gut—such as brain fog, anxiety, and memory problems. Researchers have long debated whether these cognitive and emotional issues are truly linked to celiac disease or simply coincidental. To address this question, a new study used data from the UK Biobank, a large database of medical information from over half a million people, to investigate whether people with celiac disease show measurable differences in brain function and structure. This study compared individuals with celiac disease to healthy people of the same age, sex, and general health. It aimed to determine if there were differences in mental performance, emotional well-being, and brain imaging results. The results offer compelling evidence that celiac disease can affect the brain in meaningful ways. How the Study Was Conducted The researchers selected 104 adults with celiac disease from the UK Biobank and matched them with 198 individuals who did not have the condition. Both groups were carefully balanced in terms of age, gender, education, body weight, and blood pressure status. Importantly, all participants were otherwise healthy and free from diagnosed neurological diseases. To assess mental function, both groups completed five different cognitive tests and answered six questions related to mental health. The researchers also analyzed brain scans from all participants using advanced magnetic resonance imaging techniques. These scans were used to look for changes in the brain’s white matter, the part of the brain that helps send messages between different regions. Key Findings: Slower Thinking and More Emotional Distress Cognitive Testing Results One of the most important findings was that people with celiac disease had slower reaction times compared to the control group. Reaction time is a standard way to measure how quickly someone can process and respond to information. Although this may seem like a small difference, slower reaction times are associated with reduced processing speed, which can affect everyday functioning—such as driving, multitasking, and memory. Mental Health Findings The emotional health of people with celiac disease was also noticeably different. Participants with celiac disease were more likely to report symptoms of anxiety and depression. They also expressed greater dissatisfaction with their health and, alarmingly, were more likely to report thoughts of self-harm. These findings suggest that the psychological burden of living with celiac disease may be heavier than previously thought, and could also reflect deeper biological changes related to gluten sensitivity. Brain Imaging Reveals White Matter Changes Using a special brain imaging technique called diffusion tensor imaging, the researchers identified subtle but widespread changes in the white matter of participants with celiac disease. White matter is critical for fast and efficient brain communication. The most notable change was an increase in what’s known as axial diffusivity, a measure that can signal damage to brain pathways. This kind of white matter alteration is often seen in conditions like mild traumatic brain injury, stroke, and early forms of cognitive decline. Although these changes didn’t directly correlate with the cognitive test scores, the pattern was strong enough to suggest a biological basis for the mental differences observed. Interestingly, other forms of brain injury, such as visible lesions or brain atrophy (shrinking), were not found to be significantly different between the groups. This means that while the brain changes were not severe enough to be seen in a basic scan, they were detectable with more sensitive methods and still appear to impact thinking ability. Why These Results Matter This study is one of the most rigorous and well-controlled investigations into the brain effects of celiac disease to date. By using a large and relatively healthy population, the researchers avoided many of the biases that can skew results in clinical studies. The findings suggest that even in the absence of visible neurological disease, people with celiac disease may suffer from meaningful brain changes that affect their daily lives. More importantly, these changes may not go away completely—even when the patient is following a strict gluten-free diet. Previous research has shown that neurological damage caused by gluten may be long-lasting or even permanent in some cases. This underscores the importance of early diagnosis and strict adherence to a gluten-free lifestyle to prevent irreversible harm. Possible Explanations for Brain Effects While this study did not directly investigate why these brain changes occur, it builds on earlier research that suggests several possible explanations: Immune System Reactions: Gluten can trigger immune responses that affect blood vessels and brain tissue. Inflammation: Chronic inflammation from untreated celiac disease may slowly damage brain cells. Nutrient Deficiencies: Malabsorption in the gut can lead to deficiencies in essential vitamins and minerals that support brain health. Emotional Stress: Living with a chronic illness, especially one that affects eating and social life, can contribute to anxiety and depression. In reality, it may be a combination of these factors working together to affect brain structure and function. Limitations of the Study Like all research, this study has some limitations. Notably, the participants with celiac disease were healthier than average, as those with related conditions were excluded. Also, there was no detailed information on how long participants had been diagnosed, how well they were following a gluten-free diet, or whether they had active symptoms. This makes it difficult to pinpoint exactly when and how brain changes begin or if they can improve over time. Still, the fact that meaningful differences were found in such a healthy group suggests that the true scale of brain involvement in celiac disease may be even larger than reported. What This Means for People With Celiac Disease For individuals living with celiac disease, this study offers both a warning and a call to action. It reinforces the idea that celiac disease is a whole-body condition that extends beyond the gut. Mental fog, mood changes, and slower thinking are not just "in your head"—they may be signs of real brain involvement. Following a strict gluten-free diet remains the best way to prevent further damage. However, because the brain does not heal as easily as the gut, early diagnosis is crucial. This research may also help patients advocate for better care, including access to mental health support and cognitive assessments. Conclusion: Celiac Disease Is Not Just a Digestive Condition In summary, this study confirms that celiac disease can affect both the mind and the brain in measurable ways. People with the condition showed slower reaction times, higher levels of emotional distress, and widespread white matter changes in the brain. These findings validate what many patients have long suspected: that the mental and neurological effects of celiac disease are real, significant, and deserving of more attention. Understanding this connection may help doctors provide more comprehensive care and encourage patients to stick to the gluten-free diet—not just for digestive health, but for lifelong brain health as well. Read more at: gastrojournal.org Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/yin_yang_CC--eleonoralbasi.webp.7162e616d8e1dfdf8b8370d58c34499e.webp" length="6826" type="image/webp"/><pubDate>Wed, 23 Jul 2025 13:37:00 +0000</pubDate></item><item><title>New Blood-based T Cell Celiac Disease Diagnostic Test Eliminates Prolonged Gluten Challenge (+Video)</title><link>https://www.celiac.com/celiac-disease/new-blood-based-t-cell-celiac-disease-diagnostic-test-eliminates-prolonged-gluten-challenge-video-r6933/</link><description>Celiac.com 07/21/2025 - For many people living with celiac disease or gluten sensitivity, getting an accurate diagnosis can be an uphill battle. The traditional process often involves returning to a gluten-filled diet for several weeks—an experience that can cause debilitating symptoms just to confirm a diagnosis. But that painful step might soon be unnecessary, thanks to a new type of blood test developed by researchers at the Walter and Eliza Hall Institute of Medical Research in partnership with Novoviah Pharmaceuticals. This groundbreaking diagnostic tool detects a key immune signal from gluten-specific immune cells, even in people already following a strict gluten-free diet. The Problem with Current Diagnosis Celiac disease is an autoimmune condition where the body attacks its own tissues after gluten exposure. It’s more common than many people realize, affecting hundreds of thousands in Australia and millions worldwide. Yet the path to diagnosis remains complicated and often unreliable, especially for people who have already removed gluten from their diets. Typically, the diagnosis involves blood tests for certain antibodies, followed by a biopsy of the small intestine. But both tests require ongoing gluten consumption to be accurate. For people who have already begun avoiding gluten—often because they feel better without it—these tests may no longer show the damage or immune activity needed for a formal diagnosis. That’s where the new blood test comes in. Discovering a Crucial Immune Signal Back in 2019, researchers made an important discovery: a molecule called interleukin-2, or IL-2, spikes in the bloodstream of people with celiac disease shortly after they eat gluten. IL-2 is a chemical signal produced by specific immune cells that recognize gluten as a threat. This gave researchers a clear and measurable sign that the immune system was reacting—even after just a small amount of gluten exposure. But the research team wanted to know: could they measure this immune activity without requiring someone to eat gluten at all? A Simple Tube Test Yields Complex Answers In this latest study, researchers explored whether they could detect IL-2 using a small blood sample combined with gluten in a test tube. This "in-tube" gluten challenge simulates exposure without requiring the person to actually consume gluten. The study involved 181 adult participants. Among them were people with treated celiac disease who had been on a gluten-free diet, those with active and untreated celiac disease, individuals with non-celiac gluten sensitivity, and healthy controls. When blood samples were exposed to gluten peptides in the lab, IL-2 levels were measured to see whether the immune system responded. The results were remarkable. The test identified celiac disease in people on a gluten-free diet with up to 90% sensitivity and 97% specificity—making it one of the most accurate diagnostic tools ever developed for this condition. In contrast to current methods, it only required a small amount of blood and no gluten consumption by the patient. Real-World Impact and Personal Meaning For people like PhD student Olivia Moscatelli, who helped conduct the study and also lives with celiac disease, this breakthrough is personal. Diagnosed at age 18, she endured the full gluten challenge to confirm her condition. She said helping develop this new test feels like coming full circle—offering future patients a far less painful path. The IL-2 signal not only confirmed diagnosis but also helped predict the severity of a person’s gluten reaction. Higher IL-2 levels were linked to more intense symptoms such as vomiting, offering doctors another way to assess how sensitive someone may be to gluten—without exposing them to it directly. Why This Test Stands Apart One of the most impressive aspects of the test is how well it performs even in the presence of other autoimmune diseases like type 1 diabetes or Hashimoto’s thyroiditis. Many blood tests lose accuracy in these cases, but this IL-2 test did not produce false positives. That’s because the test is designed to detect gluten-specific T cell activity, which is highly unique to celiac disease. The technology behind the test is extremely sensitive. It can detect IL-2 in concentrations as small as a single grain of sand in a swimming pool. While such advanced testing isn’t yet available in all medical labs, researchers are hopeful that it will become standard practice in the future. A New Path Forward Dr. Robert Anderson, co-founder of Novoviah Pharmaceuticals and a longtime leader in celiac research, praised the collaboration with the WEHI team. The findings represent more than just another study—they are the result of 25 years of research focused on the specific immune cells involved in celiac disease. Together with Professor Jason Tye-Din, Dr. Anderson helped turn those years of research into a practical diagnostic solution. The team is now working on validating the test in a more diverse population and gathering additional real-world data. Their goal is to make the test widely available, so doctors everywhere can offer a quicker, safer, and more accurate diagnosis. Why This Matters for People with Celiac Disease For those living with celiac disease—or suspect they might have it—this new test could be life-changing. It removes the need to suffer through a gluten challenge and reduces the emotional and physical toll of delayed or inaccurate diagnosis. Early and precise diagnosis is critical to avoiding long-term health consequences, and this test may finally make that possible for the millions who remain undiagnosed. In addition, the test opens new doors for monitoring disease progression, especially in people who are managing celiac disease alongside other autoimmune conditions. It also brings us one step closer to a future where diagnosis and treatment are guided by individual immune responses, not just symptoms or tissue damage. In summary, this new IL-2-based blood test offers a safer, faster, and more humane way to diagnose celiac disease—providing hope to countless people who currently face uncertainty and pain on their diagnostic journey. Read more at: gastrojournal.org Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/donuts_CC--Gamma_Man.webp.734e5e30257b6e802115c2b7911e149b.webp" length="26516" type="image/webp"/><pubDate>Mon, 21 Jul 2025 13:37:02 +0000</pubDate></item><item><title>Gluten-Free Tamales with Pork or Vegetables</title><link>https://www.celiac.com/celiac-disease/gluten-free-tamales-with-pork-or-vegetables-r6930/</link><description>Celiac.com 07/19/2025 - Tamales have been a treasured food of Mesoamerican cultures for over 5,000 years, with roots reaching back to the ancient Aztec and Maya civilizations. Made with ground corn dough (masa) and wrapped in corn husks or banana leaves, tamales were originally prepared as portable food for warriors, hunters, and travelers. Today, tamales remain a beloved traditional dish across Mexico and Central America, enjoyed especially during holidays, festivals, and family gatherings. The best part? The core ingredients — masa harina and corn husks — are naturally gluten-free, making this dish a delicious and safe option for those with celiac disease or gluten sensitivity, as long as care is taken with the fillings. This recipe gives you the option to make tender, savory pork tamales or a satisfying vegetarian version filled with roasted vegetables or green chile and cheese. Whether you're preparing a big batch for a celebration or a smaller set for a cozy meal, tamales are a deeply rewarding project that brings flavor, history, and cultural tradition to your kitchen. Don’t be intimidated — while they take time to assemble, each step is simple and the results are worth every minute. Ingredients For the Masa Dough: 3 cups gluten-free masa harina (corn flour for tamales, not cornmeal) 2 teaspoons baking powder 1½ teaspoons sea salt 1 teaspoon ground cumin (optional) 1 cup refined coconut oil or lard, melted 2½ to 3 cups warm low-sodium broth (vegetable or pork) For the Pork Filling: 2 tablespoons avocado oil 2½ cups cooked, shredded pork (like from pork shoulder) 1 small onion, finely chopped 2 garlic cloves, minced 1 teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon chili powder 1 cup pureed fire-roasted tomatoes or mild red chile sauce (ensure it's gluten-free) Salt to taste For the Vegetable Filling (alternative option): 1 tablespoon olive oil 1 cup diced zucchini 1 cup corn kernels (fresh or frozen) 1 small red bell pepper, diced ½ teaspoon garlic powder ½ teaspoon ground coriander Salt and pepper to taste Optional: 1 cup shredded jack cheese or crumbled queso fresco Additional: 25–30 dried corn husks, soaked in warm water for 30 minutes and drained A large steamer pot or tamalera Kitchen twine or strips of corn husk for tying (optional) Instructions Step 1: Prepare the Masa In a large bowl, mix the masa harina, baking powder, salt, and cumin. Add the melted coconut oil or lard and mix until the dough resembles wet sand. Slowly add warm broth, a little at a time, mixing until the dough is soft, pliable, and holds together when pinched. It should feel like thick peanut butter. Set aside and cover with a damp cloth. Step 2: Make the Filling For Pork: Heat oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, cumin, paprika, and chili powder. Add shredded pork and stir to coat with the seasonings. Pour in tomato puree or chile sauce and simmer for 10 minutes. Season to taste and cool slightly. For Vegetables: Heat oil in a skillet and sauté zucchini, corn, and bell pepper until just tender. Stir in garlic powder, coriander, salt, and pepper. Let cool slightly, then mix in cheese if using. Step 3: Assemble the Tamales Lay a soaked corn husk on a flat surface, wide end at the top. Spread about 2 tablespoons of masa dough in the center, about ⅛ to ¼ inch thick, leaving space at the edges. Spoon 1 to 2 tablespoons of filling into the center. Fold the sides of the husk inward so the masa encloses the filling. Fold the bottom up and tie with string or a strip of husk if desired. Leave the top open. Step 4: Steam the Tamales Arrange tamales upright in the steamer with the open ends up. Don’t overcrowd. Steam over simmering water for 60 to 90 minutes, checking occasionally and adding water as needed. Tamales are done when the masa pulls away cleanly from the husk and is firm but tender. Serving Suggestions Let tamales cool slightly before unwrapping and serving. They pair beautifully with a fresh salsa, avocado slices, or a sprinkle of lime juice. Leftovers keep well refrigerated for up to five days and can be frozen for up to three months — just re-steam or microwave to enjoy. Tamales are more than just a meal — they are a celebration of culture, community, and comfort. This gluten-free recipe ensures that even those with dietary restrictions can partake in this cherished dish without worry. Whether you fill them with slow-simmered pork or a bright medley of vegetables and cheese, tamales are a satisfying way to bring people together, one husk-wrapped bundle at a time.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/tamales_CC--valkyrieh116.webp.18b6bf3386f6d3de761cd334afc327e6.webp" length="18568" type="image/webp"/><pubDate>Sat, 19 Jul 2025 15:39:02 +0000</pubDate></item><item><title>Understanding the Gut-Joint Connection in Spondyloarthritis and Celiac Disease</title><link>https://www.celiac.com/celiac-disease/understanding-the-gut-joint-connection-in-spondyloarthritis-and-celiac-disease-r6928/</link><description>Celiac.com 07/18/2025 - Spondyloarthritis (SpA) is a group of inflammatory diseases that primarily affect the spine and joints but also have surprising connections to gut health. Many patients with spondyloarthritis experience intestinal inflammation, even if they don’t have inflammatory bowel disease (IBD). Researchers have long suspected that immune responses in the gut might influence joint inflammation, but the exact mechanisms remain unclear. A key player in this process is secretory immunoglobulin A (SIgA), an antibody that helps protect the gut lining. High levels of SIgA in the blood have been found in spondyloarthritis patients, suggesting an overactive gut immune response. This study investigated how two proteins, CD71 and Dectin-1 (Dec-1), might contribute to this process by transporting SIgA from the gut into the bloodstream—a mechanism called retrotranscytosis. Study Design and Key Findings Who Was Studied? The research involved 41 spondyloarthritis patients with signs of gut inflammation but no diagnosed IBD. Most were male (56%), with an average age of 45. The majority had axial (spinal) or peripheral joint involvement, along with symptoms like inflammatory back pain, enthesitis (inflammation where tendons attach to bones), and arthritis. What Did Researchers Measure? Gut inflammation: Using colonoscopy and biopsies. Blood markers: Including SIgA, C-reactive protein (CRP), and calprotectin (a stool marker of gut inflammation). Disease activity: Using standard spondyloarthritis scoring systems (BASDAI, ASDAS). Protein expression: Checking for CD71 and Dec-1 in gut tissue. Major Discoveries 1. CD71 and Dec-1 Were Found in the Gut Both proteins were detected in the ileum (small intestine), particularly in areas with inflammation. CD71 was linked to higher blood SIgA levels, suggesting it helps transport SIgA into circulation. Dec-1 was associated with visible gut damage, like villi atrophy (flattening of intestinal folds). 2. Higher SIgA Correlated with Worse Disease Activity Patients with more CD71 in their gut had higher spondyloarthritis disease activity scores. This supports the idea that gut inflammation fuels joint inflammation. 3. No Direct Interaction Between CD71 and Dec-1 While both proteins were present, they didn’t physically bind to each other. However, their combined presence was linked to more severe gut damage. What This Study Means for People with Celiac Disease Key Findings: Gut Inflammation and Immune Triggers This study on spondyloarthritis reveals crucial insights about how gut inflammation can trigger systemic immune reactions—findings that may directly impact those with celiac disease. Researchers discovered that: CD71, a protein linked to celiac disease, was found in the gut lining of spondyloarthritis patients. High SIgA (secretory immunoglobulin A) levels in the blood correlated with gut damage and inflammation. Retrotranscytosis (a process where immune molecules like SIgA leak from the gut into the bloodstream) may worsen autoimmune reactions. Why This Matters for Celiac Disease 1. Shared Mechanism with Celiac Disease CD71 is already known to play a role in celiac disease by helping transport gluten-antibody complexes into the bloodstream. This study suggests that similar pathways may drive inflammation in other autoimmune conditions, including spondyloarthritis. 2. Gut-Joint Connection Many celiac patients also suffer from joint pain and arthritis-like symptoms. This research supports the idea that leaky gut and SIgA transport could explain why some celiac patients develop joint inflammation. 3. Potential for Better Diagnosis If high SIgA levels signal gut damage in spondyloarthritis, the same may apply to celiac disease. Blood tests for SIgA could help monitor hidden gut inflammation in celiac patients, even if they follow a gluten-free diet. Implications for Celiac Disease Management 1. Stronger Focus on Gut Healing Since CD71 and SIgA are linked to gut permeability, celiac patients may benefit from: Strict gluten avoidance to reduce immune triggers. Probiotics and gut-healing diets (e.g., low-FODMAP, anti-inflammatory foods) to strengthen the intestinal barrier. 2. Monitoring for Related Autoimmune Conditions Celiac patients with unexplained joint pain should consider screening for spondyloarthritis or other autoimmune disorders. Doctors may need to check for gut inflammation even in celiac patients who are "strictly gluten-free" but still have symptoms. 3. Future Treatments Targeting Retrotranscytosis If blocking CD71 or SIgA transport helps spondyloarthritis patients, similar therapies could be explored for refractory celiac disease. Research into leaky gut treatments (like zonulin inhibitors) may become more relevant. Conclusion: A New Perspective on Celiac-Related Inflammation This study highlights that celiac disease isn’t just about gluten—it’s about how gut inflammation fuels systemic autoimmunity. Key takeaways: CD71 and SIgA may worsen inflammation in both celiac disease and spondyloarthritis. Joint pain in celiac patients could stem from gut-driven immune reactions. Better diagnostic tools and treatments targeting gut permeability could emerge from this research. For celiac patients, this means: More reason to prioritize gut health beyond just avoiding gluten. Potential for new therapies that address leaky gut and abnormal immune transport. Greater awareness of how celiac disease may overlap with other autoimmune conditions. While more research is needed, this study reinforces the importance of treating celiac disease as a systemic disorder—not just a digestive one. Read more at: nature.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/connection_CC--Vegan_Gaymer.webp.99c2c5f604f335261bf70e3ca7fe978e.webp" length="18292" type="image/webp"/><pubDate>Fri, 18 Jul 2025 13:38:01 +0000</pubDate></item><item><title>Increased Risk of Type 1 Diabetes in People with Celiac or Thyroid Disease: A Summary of a New Observational Study (+Video)</title><link>https://www.celiac.com/celiac-disease/increased-risk-of-type-1-diabetes-in-people-with-celiac-or-thyroid-disease-a-summary-of-a-new-observational-study-video-r6929/</link><description>Celiac.com 07/17/2025 - People living with autoimmune conditions often face higher risks for developing other autoimmune diseases. One such concern is type 1 diabetes, a serious and lifelong condition where the immune system destroys insulin-producing cells in the pancreas. This new observational study explored whether people with celiac disease or thyroid disorders—two common autoimmune conditions—are at a higher risk of developing type 1 diabetes compared to those without these conditions. The findings offer valuable insights that may influence how patients are monitored and cared for after being diagnosed with one autoimmune disease. How the Study Was Designed This was a large-scale, retrospective observational study using health insurance claims data from millions of people in the United States. The researchers compared individuals diagnosed with celiac disease, hyperthyroidism (such as Graves' disease), or hypothyroidism (such as Hashimoto's disease) to similar individuals who had none of these conditions. The goal was to see how many in each group went on to develop type 1 diabetes. To ensure fairness in comparison, each person with a condition of interest was matched to a control person based on age, sex, and other health characteristics. This approach helped reduce bias and made the results more reliable. Participants were followed for at least one month and up to several years, with most people being followed for about two years. The researchers looked for new diagnoses of type 1 diabetes in both the disease groups and the control groups during this time. Key Findings: Celiac and Thyroid Disease Raise the Risk The results clearly showed that people with any of the three autoimmune conditions had a significantly higher risk of developing type 1 diabetes compared to those without these conditions: Celiac disease: 0.14% of individuals developed type 1 diabetes, compared to only 0.06% of the matched controls. This means the risk was more than twice as high. Hyperthyroidism: 0.17% developed type 1 diabetes vs. 0.06% of controls—nearly a threefold increase in risk. Hypothyroidism: 0.18% developed the disease, compared to 0.08% of controls, more than doubling the risk. In particular, children and teenagers (under age 18) were at even greater risk. For young people with hyperthyroidism, the risk of developing type 1 diabetes was more than eight times higher than in peers without the condition. Similarly, those under 18 with hypothyroidism had over three times the risk, and those with celiac disease had about triple the risk. Time to Diabetes: Faster Onset in Autoimmune Groups Not only were people with these autoimmune conditions more likely to develop type 1 diabetes, but they also developed it faster. For example, people newly diagnosed with celiac disease developed type 1 diabetes in just over a year, on average. This rapid progression raises concern because type 1 diabetes often presents suddenly and can result in serious complications like diabetic ketoacidosis if not caught early. Why These Results Are Reliable The researchers performed multiple tests to ensure their findings were solid. They analyzed not only people newly diagnosed with autoimmune conditions but also ran a secondary test that required evidence of both a diabetes diagnosis and insulin use—confirming the need for insulin therapy. These extra layers of analysis supported the original findings and showed that the results were consistent across age groups and not dependent on family history of type 1 diabetes. Even people without a relative with type 1 diabetes still had a significantly higher risk if they had celiac or thyroid disease. This challenges the assumption that only people with a family history should be closely monitored. What This Means for Celiac Disease Patients For individuals with celiac disease, this study is particularly meaningful. While it's known that celiac disease and type 1 diabetes often occur together—especially in children—this study quantifies the risk in a large population of both children and adults. It also highlights how quickly type 1 diabetes can develop in this group. Importantly, the findings suggest that people with celiac disease—even without a family history of diabetes—should be considered for early screening to detect signs of type 1 diabetes before symptoms appear. The Role of Screening and Early Detection One of the key takeaways from this study is the importance of screening. Type 1 diabetes does not appear overnight. It develops gradually, beginning with the appearance of certain autoantibodies in the blood. These early warning signs can be found long before blood sugar levels rise or symptoms show up. By identifying people in the early stages, doctors may be able to delay or even prevent the full onset of the disease using new therapies now in clinical trials. Yet, current guidelines often do not recommend routine diabetes screening for people with other autoimmune diseases unless they have a close relative with type 1 diabetes. This study provides strong evidence that such guidelines may need updating. Limitations to Consider As with any research, there are some limitations. This study used insurance claim data, which depends on accurate diagnosis codes. Errors in medical coding or differences in how diseases are diagnosed could influence results. Also, since the study used U.S.-based insurance data, the findings might not apply directly to people in other countries with different healthcare systems. Another challenge is that the exact autoimmune cause of thyroid disease wasn’t always clear in the data. Graves' disease and Hashimoto’s disease were likely included but not specifically separated from other types of thyroid dysfunction. Still, the large number of participants makes the findings significant. Conclusion: Why This Study Matters for People with Celiac Disease This study shows that people with celiac disease are more than twice as likely to develop type 1 diabetes as those without it—and that risk may be even higher in children. The same is true for individuals with thyroid disorders. These findings provide a strong argument for routine screening for early signs of type 1 diabetes in people with these conditions, regardless of family history. For those living with celiac disease, this means being aware of possible symptoms of diabetes, such as increased thirst, frequent urination, or unexplained weight loss, and discussing screening options with their healthcare provider. With earlier detection, there is a greater opportunity to avoid severe complications and possibly benefit from therapies that slow disease progression. Ultimately, this research may help shape future guidelines to better protect individuals at risk—and ensure those living with one autoimmune disease do not face the surprise of another. Read more at: dom-pubs.pericles-prod.literatumonline.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/risky_CC--onezilla.webp.fdd53db6736252cd918b9f76d2a755b9.webp" length="17854" type="image/webp"/><pubDate>Thu, 17 Jul 2025 13:30:02 +0000</pubDate></item><item><title>From Curse to Cure: The Weird History of Celiac Disease Treatments Through the Ages (+Video)</title><link>https://www.celiac.com/celiac-disease/from-curse-to-cure-the-weird-history-of-celiac-disease-treatments-through-the-ages-video-r6932/</link><description>Celiac.com 07/16/2025 - Long before the word “gluten” became mainstream and entire grocery store aisles were devoted to gluten-free products, celiac disease was a medical mystery. For centuries, it went misunderstood and misdiagnosed, leaving patients to suffer with debilitating symptoms ranging from chronic diarrhea and weight loss to stunted growth and even death. Without a known cause, early treatments for what we now understand as celiac disease were often strange, misguided, or outright harmful. Today, people with celiac disease or gluten sensitivity benefit from decades of medical research that culminated in the gluten-free diet—an effective, life-saving intervention. But getting to this point involved a long and bizarre journey through medical history. Let’s explore the unusual treatments that were once believed to cure or alleviate celiac disease, and what this evolution reveals about the importance of accurate diagnosis and dietary awareness. Ancient Observations: Recognizing the Disease Before Gluten Had a Name One of the earliest recorded descriptions of a celiac-like illness dates back to the second century, when the Greek physician Aretaeus of Cappadocia described a condition he called “koiliakos,” meaning “suffering in the bowels.” He observed patients with chronic digestive issues, malnutrition, and fatigue, and recommended a diet based on easily digestible foods—but had no idea what triggered the illness. This vague guidance left patients at the mercy of trial and error. The word “celiac” itself is derived from the Greek koilia (abdomen), but no one at the time suspected that bread, the staple of the Mediterranean diet, was the hidden culprit. 19th Century Missteps: From Starvation to Strange Substitutes By the 1800s, Western physicians had begun to define celiac disease as a specific type of malabsorption disorder, but treatments were still rooted in guesswork. The "Banana Diet" and the Battle Against Carbohydrates In the early 20th century, one popular (and bizarre) treatment was the "banana diet," introduced by American pediatrician Sidney Haas in the 1920s. Believing that carbohydrates were to blame for the symptoms, he prescribed a diet consisting almost entirely of bananas, milk, and meat. While it helped some children by coincidentally eliminating gluten-containing grains, the actual reason for improvement wasn’t understood at the time. Other carb-restrictive regimens followed, including the potato-free, bread-free, and even sugar-free diets—none of which accurately targeted the root cause of celiac disease. The Starvation Treatment In some cases, doctors even prescribed a form of fasting or near-starvation, reasoning that reducing the workload on the digestive system might help it "reset." Tragically, these treatments could be more damaging than the disease itself, particularly for already-malnourished children. The irony? Bread was still commonly allowed during "light eating" phases, worsening symptoms without anyone realizing why. The Breakthrough Years: World War II and the Accidental Discovery The true turning point in celiac disease research came during World War II in the Netherlands. Due to wartime food shortages, bread became scarce and was replaced by alternative foods like potatoes. Dutch pediatrician Dr. Willem-Karel Dicke noticed that children suffering from celiac disease dramatically improved during the bread shortages—and relapsed when wheat was reintroduced after the war. This serendipitous observation led to a groundbreaking revelation: it wasn’t carbohydrates in general, but a specific protein in wheat—gluten—that was the trigger. Dr. Dicke’s postwar studies cemented gluten as the key dietary cause of celiac disease, and finally gave doctors a clear path toward effective treatment. Gluten-Free Before Gluten-Free Was Cool: The 1950s to 1980s After gluten was identified as the cause of celiac symptoms, researchers worked to define which grains were harmful (wheat, barley, rye) and which were safe (rice, corn, later quinoa and buckwheat). The challenge, however, was that gluten was—and still is—ubiquitous in Western diets. During the mid-20th century, “gluten-free” products were rare. Patients were often told to bake their own bread using rice flour or potato starch. There was no labeling system, and restaurants had no concept of gluten cross-contact. People with celiac disease had to become their own researchers, cooks, and advocates to manage their condition. Still, it was a vast improvement over earlier eras. For the first time, patients could improve through a logical, evidence-based diet rather than surviving on bananas, broth, or starvation. The Rise of the Gluten-Free Movement: 1990s to Present Day The 1990s and early 2000s saw a surge in gluten-free awareness, due in part to better diagnostic tools (such as blood tests and intestinal biopsies) and increasing rates of diagnosis. The food industry responded by creating gluten-free products, although not always with the needs of people with celiac disease in mind. As the gluten-free diet became trendy among celebrities and wellness influencers, it brought more options to grocery stores—but also created confusion. People with celiac disease had to distinguish between those avoiding gluten for general health reasons and those doing so out of medical necessity. Today, while gluten-free eating is more accessible than ever, those with celiac disease must still be vigilant. Cross-contact remains a threat, and not all gluten-free labeled foods are safe unless they are certified. Still, compared to the “banana diet” and bread-based fasting of the past, the modern celiac patient has access to a wealth of tools and knowledge. Lessons for People with Celiac Disease and Gluten Sensitivity Looking back at the history of celiac disease treatments underscores a few key messages for those navigating gluten-free living today: Understanding Matters: Knowing what triggers symptoms—and why—empowers patients to make safer choices. Historical treatments failed largely due to lack of understanding. Beware of Trends: Not every “miracle” diet is safe or effective. From bananas to fasting, history shows the danger of unproven methods. Stick with science-backed treatments. Advocacy is Key: The progress made in celiac care has often been led by patients, caregivers, and researchers pushing for answers. Today’s patient community continues that tradition. We’ve Come a Long Way: Though managing celiac disease still requires effort, we’re fortunate to live in an era of diagnosis, understanding, and gluten-free accessibility. That wasn’t always the case. Conclusion: From Misery to Empowerment The journey from ancient descriptions of chronic digestive suffering to today’s medically validated gluten-free diet is a testament to the power of observation, perseverance, and science. While some past treatments for celiac disease were bizarre, dangerous, or completely misguided, each chapter of this history led closer to the truth. For people with celiac disease or gluten sensitivity, the weird history of treatments is more than just a curiosity—it’s a reminder of how far medicine has come and why accurate diagnosis, informed eating, and continued research are so important. With greater awareness and continued innovation, the future of living gluten-free looks far brighter than its strange and painful past. Watch the video version of this article: Parthenon, Acropolis, Athens, Greece / Παρθενώνας, Ακρόπολη, Αθήνα by Alopoudis Dimitris is licensed under CC BY 2.0.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_06/bananas_CC--James_Nash_aka_Cirrus.webp.064a9fc4c93dfbf4af9d3e809e1bb607.webp" length="55300" type="image/webp"/><pubDate>Wed, 16 Jul 2025 13:38:01 +0000</pubDate></item></channel></rss> If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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