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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>Vitamin and Nutrient Deficiencies are Common in Celiac Disease, Before and After a Gluten-Free Diet</title><link>https://www.celiac.com/celiac-disease/vitamin-and-nutrient-deficiencies-are-common-in-celiac-disease-before-and-after-a-gluten-free-diet-r6854/</link><description>Celiac.com 04/30/2025 - Celiac disease is an autoimmune disorder triggered by gluten in genetically susceptible individuals. While the primary treatment is a strict gluten-free diet, many patients—even those without severe digestive symptoms—may still face nutritional deficiencies. This summary explores how celiac disease, both before and after diagnosis, can lead to deficiencies in key vitamins, including A, E, B9 (folate), B12, and K. It also highlights how a gluten-free diet, if not carefully managed, might contribute to these deficiencies. How Celiac Disease Affects Vitamin Absorption In untreated celiac disease, damage to the small intestine impairs nutrient absorption. While severe malabsorption (leading to dramatic weight loss and deficiencies) is less common today due to earlier diagnosis, milder deficiencies still occur. Even patients with few or no digestive symptoms may have low levels of essential vitamins, which can lead to complications over time. The study focused on five key vitamins: Vitamin A – Important for vision and immune function. Vitamin E – An antioxidant that protects cells. Vitamin B9 (Folate) – Crucial for DNA synthesis and red blood cell production. Vitamin B12 – Essential for nerve function and blood health. Vitamin K – Necessary for blood clotting and bone health. Findings on Vitamin Deficiencies in Celiac Patients Before Diagnosis (Untreated Celiac Disease) Vitamin B12 and folate deficiencies were common, sometimes leading to anemia, fatigue, and neurological issues. Vitamin K deficiency was less frequent but could increase bleeding risk. Vitamins A and E deficiencies were rare but could still occur in severe cases. After Starting a Gluten-Free Diet While intestinal healing improves absorption, some patients still develop deficiencies due to: Restrictive eating habits – Avoiding gluten may lead to an unbalanced diet if not properly planned. Low-nutrient gluten-free alternatives – Many processed gluten-free foods lack fortified vitamins found in regular products. Continued gut damage – Some patients may have slow or incomplete healing, prolonging absorption issues. The Role of the Gluten-Free Diet in Nutritional Health A gluten-free diet is necessary for managing celiac disease, but it must be carefully structured to prevent deficiencies. Many gluten-free flours and packaged foods rely on refined starches (like potato or rice flour) instead of whole grains, reducing fiber and vitamin content. Patients who avoid dairy (due to lactose intolerance) or other food groups may also miss key nutrients. Key Dietary Recommendations Eat naturally nutrient-rich gluten-free foods – Such as quinoa, buckwheat, nuts, seeds, lean meats, fish, eggs, and leafy greens. Choose fortified gluten-free products – Some gluten-free cereals and breads are enriched with B vitamins and iron. Monitor vitamin levels regularly – Blood tests can help detect deficiencies early, especially for B12, folate, and vitamin D. Consult a dietitian – Professional guidance ensures the diet remains balanced and nutritionally adequate. Why This Study Matters for People with Celiac Disease Many celiac patients assume that once they start a gluten-free diet, all their health problems will resolve. However, this study highlights that vitamin deficiencies can persist—either from lingering gut damage or an unbalanced diet. Left untreated, these deficiencies can lead to serious complications, including: Neurological problems (from B12 deficiency) Anemia and fatigue (from low folate or B12) Bone health issues (linked to vitamins D and K) Weakened immunity (due to vitamins A and E) Key Takeaways for Patients Regular blood tests are important, even if you feel well. A varied, whole-food-based gluten-free diet is better than relying on processed substitutes. Nutritional counseling can help prevent deficiencies before they cause harm. Conclusion Celiac disease is more than just avoiding gluten—it requires ongoing attention to nutrition. While severe vitamin deficiencies are less common today, milder insufficiencies can still impact long-term health. By staying informed, working with healthcare providers, and maintaining a well-rounded diet, celiac patients can reduce risks and live healthier lives. This study emphasizes the need for better guidelines and patient education to ensure nutritional health remains a priority in celiac disease management. Read more at: pmc.ncbi.nlm.nih.gov</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/vitamins_CC--Angelbattle_bros.webp.c09284f757078683be253130d739c119.webp" length="27240" type="image/webp"/><pubDate>Wed, 30 Apr 2025 13:30:01 +0000</pubDate></item><item><title>Gluten-Free Fast Food: A Celiac-Safe Guide to Quick Meals (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-fast-food-a-celiac-safe-guide-to-quick-meals-video-r6858/</link><description><![CDATA[Celiac.com 04/29/2025 - For people with celiac disease or gluten sensitivity, fast food can feel like a minefield. Cross-contamination, hidden gluten, and ever-changing menus make dining out risky. But some major chains now offer safer gluten-free options—if you know what to order. This guide covers celiac-friendly fast food choices, preparation protocols, and how to minimize cross-contact risks. Understanding Fast Food Risks for Celiacs Before ordering, keep these key points in mind: No dedicated fryers – Most chains cook fries in shared oil with breaded items (except Five Guys and In-N-Out). Burgers can be risky – Even without a bun, grills often touch gluten-containing foods. Salads aren’t always safe – Croutons, crispy chicken, or dressings may contain gluten. Staff training varies – Always specify celiac disease to stress cross-contact concerns. Safest Fast Food Chains for Gluten-Free Dining 1. Five Guys Best For: Lettuce-wrapped burgers, hot dogs, and fries Why It’s Safe: No gluten ingredients in fries (cooked in dedicated peanut oil). Burgers can be ordered "protein style" (wrapped in lettuce). Staff changes gloves upon request. What to Order: Hamburger/Cheeseburger (no bun, no seasoning salt) Hot Dog (no bun) Fries (cooked in gluten-free oil) Warning: Avoid milkshakes—malt vinegar is not gluten-free. 2. In-N-Out Best For: Protein-style burgers Why It’s Safe: Dedicated fryer for fries (no gluten contamination). Simple menu reduces cross-contact risk. What to Order: Protein-Style Burger (lettuce wrap, no spread if sensitive to soybean oil) Flying Dutchman (two patties + cheese, no bun) Fries (no seasoning) Warning: Avoid milkshakes—potential malt contamination. 3. Wendy’s Best For: Baked potatoes, chili, and salads (with modifications) Why It’s Safe: No gluten in natural-cut fries (but shared fryer). Baked potatoes and chili are naturally gluten-free. What to Order: Plain Baked Potato (no butter—bring your own safe toppings) Chili (no crackers) Southwest Avocado Salad (no crispy chicken, no tortilla strips) Warning: Burgers can have high-risk due to shared grills, be sure to speak with the staff when ordering. 4. Chick-fil-A Best For: Grilled nuggets and waffle fries Why It’s Safe: Grilled chicken is gluten-free and they offer a gluten-free bun upon request. Waffle fries cooked in dedicated fryer (but verify location). What to Order: Grilled Nuggets (no seasoning) Fruit Cup Side Salad (no toppings, gluten-free dressing) Warning: Avoid all breaded items and sauces (many contain gluten). 5. Chipotle Best For: Customizable bowls Why It’s Safe: Corn tortillas and rice are gluten-free. Can request fresh gloves and clean utensils. What to Order: Salad Bowl (no tortilla strips) Burrito Bowl (no flour tortilla) Chips & Guacamole Warning: Sofritas and queso may have cross-contact. How to Order Safely with Celiac Disease Say you have celiac disease (not just a preference). Ask for gloves change and clean prep surfaces. Double-check ingredients—menus change often. Avoid peak hours—less rush = fewer mistakes. Final Verdict: Best Chains for Celiacs Safest Options: Five Guys In-N-Out Wendy’s Chick-fil-A Chipotle Fast Food Doesn’t Have to Be Off-Limits While no fast food is 100% celiac-safe, chains like Five Guys, In-N-Out, and Wendy’s offer lower-risk choices. Always verify ingredients, ask about prep, and prioritize simplicity. With the right approach, you can enjoy a quick meal without the gluten worry. Have a favorite gluten-free fast food option? Share in the comments! Watch the video version of this article:]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/fast_food_options_video.webp.6f5b0d1d74db5890387c026f96a86cf2.webp" length="23200" type="image/webp"/><pubDate>Tue, 29 Apr 2025 13:36:00 +0000</pubDate></item><item><title>Stuffed Bell Peppers with Italian Flavors: A Gluten-Free Delight</title><link>https://www.celiac.com/celiac-disease/stuffed-bell-peppers-with-italian-flavors-a-gluten-free-delight-r6850/</link><description>Celiac.com 04/26/2025 - Stuffed bell peppers are a timeless dish that has graced dinner tables for generations. Originating from Mediterranean and Middle Eastern cuisines, this recipe has evolved over time to incorporate regional flavors and ingredients. In Italy, stuffed peppers became a popular way to use seasonal vegetables and leftover grains, often enhanced with aromatic herbs, rich cheeses, and savory meats. Today, we’re putting a gluten-free spin on this classic dish, using wholesome ingredients like ground turkey, Italian herbs, and Parmesan cheese to create a meal that’s both nutritious and bursting with flavor. Whether you’re cooking for a family dinner or meal prepping for the week, these Italian-inspired stuffed bell peppers are sure to impress. Gluten-Free Stuffed Bell Peppers with Italian Flavors Ingredients: 6 large bell peppers (any color) 1 pound ground turkey or beef 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option) 1 can (14.5 oz) diced tomatoes, drained 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon red pepper flakes (optional, for a bit of heat) ½ cup grated Parmesan cheese, plus extra for topping ¼ cup chopped fresh parsley 2 tablespoons olive oil Salt and pepper, to taste 1 cup marinara sauce (gluten-free certified) ½ cup shredded mozzarella cheese (optional, for topping) Instructions: Step 1: Prepare the Bell Peppers Preheat your oven to 375°F (190°C). Wash the bell peppers and cut off the tops. Remove the seeds and membranes from inside the peppers, creating a hollow cavity for the filling. Set aside. Step 2: Cook the Filling In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Add the ground turkey or beef to the skillet. Cook until browned, breaking it into small pieces with a spoon as it cooks. Stir in the diced tomatoes, cooked rice, oregano, basil, red pepper flakes (if using), and salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove the skillet from heat and stir in the Parmesan cheese and fresh parsley. Step 3: Stuff the Peppers Place the hollowed-out bell peppers in a baking dish. If they don’t stand upright, slice a small portion off the bottom to create a flat surface. Spoon the filling mixture into each pepper, packing it down gently to ensure they’re fully stuffed. Pour the marinara sauce around the base of the peppers in the baking dish. This will keep them moist and add extra flavor as they bake. If desired, sprinkle the tops of the stuffed peppers with shredded mozzarella cheese for a gooey, golden finish. Step 4: Bake the Peppers Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly. Step 5: Serve and Enjoy Let the stuffed peppers cool for 5 minutes before serving. Garnish with additional fresh parsley or Parmesan cheese if desired. Serve with a side salad or crusty gluten-free bread for a complete meal. Tips for Success: Rice Alternatives: For a low-carb option, substitute cooked rice with cauliflower rice or quinoa. Vegetarian Version: Replace the ground meat with cooked lentils or a plant-based meat alternative. Make Ahead: Prepare the filling and stuff the peppers a day in advance. Store them in the refrigerator until ready to bake. Freezing: These stuffed peppers freeze well. Simply bake them as directed, let them cool completely, and store in an airtight container in the freezer for up to 3 months. Reheat in the oven when ready to enjoy. Conclusion These gluten-free stuffed bell peppers with Italian flavors are a celebration of fresh ingredients and bold tastes. By combining the sweetness of bell peppers with a savory, herb-infused filling, this dish offers a satisfying and wholesome meal that’s perfect for any occasion. Whether you’re following a gluten-free diet or simply looking for a delicious way to enjoy seasonal produce, this recipe is a winner. Serve it at your next family dinner, and watch as everyone reaches for seconds! Buon appetito!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/stuffed_peppers_CC--JeffreyW.webp.13b19eb2fffe519603bea174b3571724.webp" length="28822" type="image/webp"/><pubDate>Sat, 26 Apr 2025 15:30:02 +0000</pubDate></item><item><title>Gluten-Free at Panera Bread: What's Safe for Celiacs? (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-at-panera-bread-whats-safe-for-celiacs-video-r6852/</link><description>Celiac.com 04/25/2025 - For individuals with celiac disease or gluten sensitivity, dining out can feel like navigating a minefield. Cross-contamination risks, hidden gluten in sauces, and limited menu options often make it challenging to enjoy a meal safely. Panera Bread, a popular fast-casual restaurant chain, has made strides in offering gluten-free options, but how safe are these choices for people with celiac disease? This article dives into Panera’s gluten-free menu, explores cross-contamination risks, and provides tips for safely dining at Panera. Whether you’re craving a hearty soup, a fresh salad, or a customizable “You Pick Two” combo, we’ll help you make informed choices. Panera’s Gluten-Free Menu: What’s Available? Panera Bread offers a variety of gluten-free options, including soups, salads, and customizable meals. However, it’s important to note that Panera does not have a dedicated gluten-free kitchen, which means cross-contamination is a concern. Here’s a breakdown of their gluten-free offerings: Gluten-Free Soups Panera’s soups are a comforting choice, but not all are gluten-free (of course you must avoid the bread bowl!). The following soups are considered gluten-free, but always double-check with staff, as recipes may vary by location: Mexican Street Corn Chowder (without bread bowl) Gluten-Free Salads Panera’s salads can be made gluten-free with a few modifications. Be sure to omit croutons and choose a gluten-free dressing. Some safe options include: Green Goddess Cobb Salad with Chicken (without croutons) Greek Salad (without croutons) Seasonal Greens Salad (without croutons) “You Pick Two” Options Panera’s “You Pick Two” combo allows you to pair half a salad with half a sandwich or soup. For a gluten-free meal, stick to the following combinations: Half Green Goddess Cobb Salad (without croutons) + Half Mexican Street Corn Chowder (without bread bowl) Half Greek Salad (without croutons) Other Gluten-Free Options Fruit Cup Apple Greek Yogurt with Mixed Berries Chips (check packaging for gluten-free certification) Cross-Contamination Risks at Panera Bread While Panera offers gluten-free options, their kitchens are not gluten-free environments. This means there is a risk of cross-contamination during food preparation, cooking, and serving. Here are some key points to consider: Shared Preparation Areas: Panera’s kitchens use the same surfaces, utensils, and equipment for gluten-free and gluten-containing items. Bread-Centric Menu: Panera is known for its bread and baked goods, which increases the likelihood of gluten particles in the air and on surfaces. Employee Training: While Panera staff are trained to handle gluten-free orders carefully, busy kitchens and human error can lead to mistakes. Panera openly states that they cannot guarantee a completely gluten-free meal due to these risks. As a result, their gluten-free options are best suited for those with mild gluten sensitivity rather than individuals with celiac disease. How to Safely Order Gluten-Free at Panera If you have celiac disease or severe gluten sensitivity, here are some tips to minimize risks when dining at Panera: Communicate Clearly: Inform the staff about your dietary needs and emphasize the importance of avoiding cross-contamination. Ask Questions: Double-check ingredients and preparation processes with the staff. For example, confirm that soups are made without gluten-containing thickeners. Choose Simple Options: Stick to salads (without croutons) and fruit cups, which are less likely to be cross-contaminated. Avoid High-Risk Items: Steer clear of sandwiches, baked goods, and items that are prepared near gluten-containing ingredients. Check Packaging: For pre-packaged items like chips or yogurt, verify that they are certified gluten-free. FAQs About Gluten-Free Dining at Panera 1. Is Panera Bread safe for celiac disease? Panera Bread cannot guarantee a gluten-free environment, so their options are not considered safe for individuals with celiac disease due to cross-contamination risks. 2. What gluten-free soups does Panera offer? Panera’s gluten-free soups include Mexican Street Corn Chowder (without bread bowl). Always confirm with staff, as recipes may vary. 3. Can I get a gluten-free salad at Panera? Yes, Panera offers several salads that can be made gluten-free by omitting croutons and choosing a gluten-free dressing. 4. Does Panera have gluten-free bread? No, Panera does not currently offer gluten-free bread or baked goods. 5. How can I reduce the risk of cross-contamination at Panera? Communicate your dietary needs clearly, choose simple options like salads and fruit cups, and avoid high-risk items like sandwiches and baked goods. What This Means for People with Celiac Disease or Gluten Sensitivity For individuals with celiac disease, dining at Panera Bread requires caution. While the restaurant offers gluten-free options, the risk of cross-contamination makes it an unsafe choice for those who need to strictly avoid gluten. However, people with mild gluten sensitivity may find Panera’s gluten-free menu to be a convenient and satisfying option. If you have celiac disease, it’s best to prioritize restaurants with dedicated gluten-free kitchens or stricter protocols for avoiding cross-contamination. Always communicate your dietary needs clearly and make informed choices to protect your health. Conclusion Panera Bread’s gluten-free menu offers a variety of soups, salads, and customizable options, making it a tempting choice for those avoiding gluten. However, the lack of a dedicated gluten-free kitchen means that cross-contamination is a significant concern, particularly for individuals with celiac disease. By understanding the risks and making careful choices, you can enjoy a meal at Panera while minimizing the chance of gluten exposure. For a truly celiac-safe dining experience, consider exploring restaurants with dedicated gluten-free facilities or stricter preparation protocols. Stay informed, ask questions, and prioritize your health when dining out. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/panera_bread_safe_CC--jeepersmedia.webp.cab5754462c8704d7f30d43940ef8725.webp" length="23908" type="image/webp"/><pubDate>Fri, 25 Apr 2025 13:30:00 +0000</pubDate></item><item><title>Is Domino's Gluten-Free Pizza Safe for Celiac Disease? (+Video)</title><link>https://www.celiac.com/celiac-disease/is-dominos-gluten-free-pizza-safe-for-celiac-disease-video-r6849/</link><description>Celiac.com 04/23/2025 - For individuals with celiac disease or gluten sensitivity, dining out can be a challenge. The risk of cross-contamination and the need for strict gluten-free preparation processes make it essential to carefully evaluate restaurant options. Domino’s, one of the most popular pizza chains worldwide, offers a gluten-free crust, but is it truly safe for people with celiac disease? This article explores Domino’s gluten-free pizza, its preparation process, and how it compares to other pizza chains. We’ll also provide tips for safely navigating gluten-free dining and answer frequently asked questions. Domino’s Gluten-Free Crust: What You Need to Know Domino’s introduced its gluten-free crust to cater to customers with gluten-related dietary restrictions. While the crust itself is certified gluten-free, Domino’s makes it clear that their kitchens are not gluten-free environments. This means there is a risk of cross-contamination during preparation, cooking, and serving. Key Features of Domino’s Gluten-Free Crust: Certified Gluten-Free Ingredients: The crust is made with gluten-free ingredients and meets FDA standards for gluten-free products. Small Size: The gluten-free crust is only available in a 10-inch size, limiting options for larger groups or families. Limited Toppings: While many toppings are gluten-free, some (like certain sauces or meats) may contain gluten or be at risk of cross-contamination. The Preparation Process: Understanding Cross-Contamination Risks Despite the gluten-free crust, Domino’s preparation process poses significant risks for individuals with celiac disease. Here’s why: Shared Kitchen Equipment: Domino’s kitchens use the same ovens, utensils, and preparation surfaces for gluten-free and regular pizzas. This increases the likelihood of gluten particles coming into contact with the gluten-free crust. No Dedicated Preparation Area: Unlike some specialty gluten-free restaurants, Domino’s does not have a separate area for preparing gluten-free orders. Employee Training: While Domino’s staff are trained to handle gluten-free orders carefully, human error and busy kitchen environments can lead to mistakes. Domino’s openly states that their gluten-free pizza is not recommended for individuals with celiac disease due to these cross-contamination risks. Instead, it is marketed toward those with mild gluten sensitivity or those choosing to avoid gluten for non-medical reasons. How Domino’s Compares to Other Pizza Chains When it comes to gluten-free pizza options, not all chains are created equal. Here’s how Domino’s stacks up against other popular pizza restaurants: Pizza Chain Gluten-Free Crust Dedicated Kitchen Equipment Safe for Celiac Disease? Domino’s Yes No No Pizza Hut Yes No No Papa John’s Yes No No Blaze Pizza Yes Yes (in some locations) Yes (with precautions) MOD Pizza Yes Yes (in some locations) Yes (with precautions) California Pizza Kitchen Yes Yes (dedicated prep areas) Yes (with precautions) Key Takeaways: Domino’s, Pizza Hut, and Papa John’s: These chains offer gluten-free crusts but do not have dedicated kitchen equipment, making them unsafe for individuals with celiac disease. Blaze Pizza and MOD Pizza: These chains are better options for celiac-safe dining, as some locations use separate preparation areas and utensils for gluten-free orders. California Pizza Kitchen: Known for its celiac-friendly practices, CPK uses dedicated prep areas and takes extra precautions to minimize cross-contamination. Tips for Safely Ordering Gluten-Free Pizza If you have celiac disease or severe gluten sensitivity, here are some tips to help you navigate dining out safely: Research Ahead of Time: Check the restaurant’s website or call ahead to ask about their gluten-free preparation processes. Communicate Clearly: When ordering, inform the staff about your dietary needs and emphasize the importance of avoiding cross-contamination. Choose Celiac-Friendly Chains: Opt for restaurants like Blaze Pizza, MOD Pizza, or California Pizza Kitchen, which are more likely to have dedicated gluten-free preparation areas. Ask About Ingredients: Ensure that all toppings and sauces are gluten-free and have not been cross-contaminated during preparation. Consider Frozen or Homemade Options: For a safer alternative, try gluten-free frozen pizzas or make your own at home using certified gluten-free ingredients. FAQs About Domino’s Gluten-Free Pizza 1. Is Domino’s gluten-free pizza safe for celiac disease? No, Domino’s gluten-free pizza is not considered safe for individuals with celiac disease due to the risk of cross-contamination in their kitchens. 2. What is the risk of cross-contamination at Domino’s? Domino’s uses shared kitchen equipment and preparation areas, which increases the likelihood of gluten particles coming into contact with the gluten-free crust. 3. Can I request special preparation for my gluten-free pizza? While you can inform the staff about your dietary needs, Domino’s does not have dedicated equipment or preparation areas for gluten-free orders. 4. Are there any pizza chains that are safe for celiac disease? Yes, chains like Blaze Pizza, MOD Pizza, and California Pizza Kitchen are better options, as they often use dedicated preparation areas and take extra precautions to minimize cross-contamination. 5. What should I do if I accidentally consume gluten? If you have celiac disease and accidentally consume gluten, monitor your symptoms and consult your healthcare provider if necessary. Symptoms may include digestive issues, fatigue, or headaches. What This Means for People with Celiac Disease or Gluten Sensitivity For individuals with celiac disease, consuming even small amounts of gluten can trigger severe symptoms and long-term health complications. While Domino’s gluten-free crust is a step in the right direction, the lack of dedicated kitchen equipment and preparation areas makes it unsuitable for those with celiac disease. Instead, celiac-safe dining requires restaurants to take extra precautions, such as using separate utensils, ovens, and preparation areas. If you have celiac disease, it’s essential to prioritize your health by choosing restaurants that are committed to gluten-free safety. While Domino’s may not be the best option, there are other pizza chains and local pizzerias that cater to gluten-free diners with stricter protocols. Conclusion Domino’s gluten-free pizza is a convenient option for those with mild gluten sensitivity or those avoiding gluten by choice. However, for individuals with celiac disease, the risk of cross-contamination makes it an unsafe choice. By understanding the preparation processes and exploring celiac-friendly alternatives, you can enjoy delicious pizza without compromising your health. Always communicate your dietary needs clearly and choose restaurants that prioritize gluten-free safety to ensure a safe and enjoyable dining experience. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/dominos_gf_pizza_safe.webp.550995cfd06940dcc99317dfad760058.webp" length="30684" type="image/webp"/><pubDate>Wed, 23 Apr 2025 13:33:00 +0000</pubDate></item><item><title>Gluten-Free Minestrone Soup: A Hearty Italian Classic</title><link>https://www.celiac.com/celiac-disease/gluten-free-minestrone-soup-a-hearty-italian-classic-r6851/</link><description>Celiac.com 04/22/2025 - Minestrone soup is a beloved staple of Italian cuisine, known for its versatility and comforting warmth. Originating in ancient Rome, this dish was traditionally made with whatever vegetables were in season, making it a practical and nourishing meal for families. Over time, minestrone evolved to include beans, pasta, and aromatic herbs, creating a rich and hearty soup that’s both filling and flavorful. Today, we’re putting a gluten-free twist on this classic recipe, using fresh vegetables, gluten-free pasta, and a savory tomato broth. Perfect for chilly evenings or meal prep, this gluten-free minestrone soup is a celebration of wholesome ingredients and timeless Italian flavors. Gluten-Free Minestrone Soup Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 2 medium carrots, peeled and diced 2 celery stalks, diced 1 medium zucchini, diced 1 cup green beans, trimmed and cut into 1-inch pieces 1 can (14.5 oz) diced tomatoes 4 cups vegetable or chicken broth (gluten-free certified) 1 can (15 oz) cannellini beans, drained and rinsed 1 can (15 oz) kidney beans, drained and rinsed 1 cup gluten-free small pasta (such as rice pasta or quinoa pasta) 1 teaspoon dried oregano 1 teaspoon dried basil 1 bay leaf Salt and pepper, to taste 2 cups fresh spinach or kale, chopped ¼ cup grated Parmesan cheese (optional, for serving) Fresh basil or parsley, chopped (for garnish) Instructions: Step 1: Sauté the Vegetables In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Stir in the carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften. Step 2: Build the Soup Base Add the green beans, diced tomatoes, and broth to the pot. Stir to combine. Stir in the cannellini beans, kidney beans, oregano, basil, bay leaf, salt, and pepper. Bring the soup to a gentle boil. Step 3: Add the Pasta Reduce the heat to medium-low and stir in the gluten-free pasta. Simmer for 8-10 minutes, or until the pasta is tender. Be careful not to overcook the pasta, as gluten-free varieties can become mushy. Step 4: Finish with Greens Stir in the fresh spinach or kale and cook for an additional 2-3 minutes, until the greens are wilted. Remove the bay leaf and taste the soup, adjusting the seasoning with salt and pepper if needed. Step 5: Serve and Enjoy Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil or parsley. Serve with a side of gluten-free bread or a crisp green salad for a complete meal. Tips for Success: Pasta Alternatives: If you prefer a grain-free option, substitute the gluten-free pasta with cooked rice or quinoa. Make It Heartier: Add diced potatoes or sweet potatoes for extra texture and flavor. Storage: This soup stores well in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave. Customize: Feel free to add other seasonal vegetables like butternut squash, peas, or bell peppers. Conclusion This gluten-free minestrone soup is a testament to the beauty of simple, wholesome ingredients. Packed with vibrant vegetables, tender beans, and gluten-free pasta, it’s a nourishing meal that’s as satisfying as it is delicious. Whether you’re cooking for a crowd or preparing meals for the week, this soup is sure to become a favorite. Serve it with a sprinkle of Parmesan and a side of crusty gluten-free bread for a comforting taste of Italy. Mangia bene!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Minestrone_soup_CC--Katrin_Morenz.webp.01e2aed4784a091e8372d58b64d5d4e2.webp" length="21544" type="image/webp"/><pubDate>Tue, 22 Apr 2025 13:36:02 +0000</pubDate></item><item><title>Summary of the Study: Prevalence of Oral Manifestations in Coeliac Disease and Associated Factors</title><link>https://www.celiac.com/celiac-disease/summary-of-the-study-prevalence-of-oral-manifestations-in-coeliac-disease-and-associated-factors-r6847/</link><description>Celiac.com 04/21/2025 - Celiac disease is an autoimmune disorder triggered by gluten consumption, leading to damage in the small intestine. While it is widely known for causing gastrointestinal symptoms, it can also manifest in other parts of the body, including the mouth. This study aimed to explore the prevalence of oral symptoms in adults with celiac disease, both at the time of diagnosis and while following a gluten-free diet. Additionally, the study investigated factors that might increase the likelihood of these oral manifestations, such as gender, diagnostic delays, and the presence of abdominal symptoms. Study Design and Participants The research involved 873 adults diagnosed with celiac disease and 563 non-celiac controls. Participants were recruited nationwide through advertisements and celiac disease patient organizations. All celiac patients had confirmed diagnoses through small bowel biopsies or skin biopsies for dermatitis herpetiformis, a skin condition linked to celiac disease. The control group consisted of individuals without celiac disease, confirmed through repeated antibody testing. Both groups were interviewed using structured questionnaires to assess gastrointestinal symptoms, quality of life, and oral health issues such as dental enamel defects, recurrent mouth ulcers, and tongue pain (glossodynia). Key Findings Dental Enamel Defects: Dental enamel defects were significantly more common in celiac patients (27%) compared to controls (4%). These defects are thought to result from nutritional deficiencies or immune responses triggered by gluten exposure during childhood when teeth are developing. Recurrent Mouth Ulcers: Before diagnosis, 56% of celiac patients reported experiencing recurrent mouth ulcers. After starting a gluten-free diet, 69% of these patients experienced relief. However, even on the diet, celiac patients had a slightly higher prevalence of mouth ulcers (17%) compared to controls (13%). This difference was no longer significant after adjusting for gender, suggesting that women might be more prone to this symptom. Tongue Pain (Glossodynia): Tongue pain was more common in celiac patients (14%) than in controls (6%), even while on a gluten-free diet. This suggests that some oral symptoms may persist despite dietary changes. Associated Factors: Oral symptoms were more likely in patients who had abdominal symptoms at diagnosis, experienced long delays in diagnosis, or were female. Longer diagnostic delays were particularly linked to a higher risk of dental enamel defects and mouth ulcers. Additionally, patients with ongoing oral symptoms while on a gluten-free diet reported more severe gastrointestinal symptoms and a lower quality of life. Discussion The study highlights that oral symptoms are a significant but often overlooked aspect of celiac disease in adults. Dental enamel defects and mouth ulcers are particularly common and may serve as early warning signs of the condition. The findings also emphasize the importance of early diagnosis, as delays can lead to more severe oral and gastrointestinal symptoms. The gluten-free diet was shown to be effective in reducing mouth ulcers, but some symptoms, like tongue pain, persisted, indicating that additional treatments or dietary adjustments might be necessary. Gender played a notable role, with women more likely to experience oral symptoms. This aligns with previous research showing that women often report more severe symptoms and slower recovery on a gluten-free diet. The study also found that ongoing oral symptoms were linked to a poorer quality of life, underscoring the need for comprehensive care that addresses both gastrointestinal and oral health in celiac patients. Strengths and Limitations The study’s strengths include its large, well-defined participant group and the use of validated questionnaires to assess symptoms and quality of life. However, the reliance on self-reported data for oral symptoms and the lack of clinical dental examinations may have introduced some bias. Additionally, recruiting participants through celiac societies might have skewed the sample toward individuals with more severe symptoms. Conclusion and Implications for Celiac Patients This study demonstrates that oral manifestations are a common and impactful aspect of celiac disease in adults. Dental enamel defects, mouth ulcers, and tongue pain are not only more prevalent in celiac patients but are also linked to delayed diagnosis, abdominal symptoms, and female gender. The findings highlight the importance of early diagnosis and strict adherence to a gluten-free diet, which can significantly improve oral and overall health. For individuals with celiac disease, recognizing and addressing oral symptoms can lead to better management of the condition and an improved quality of life. Healthcare providers should consider oral health as an integral part of celiac disease care, particularly for patients with persistent symptoms or long diagnostic delays. By doing so, they can help patients achieve more comprehensive relief and a better overall well-being. Read more at: bmcgastroenterol.biomedcentral.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Aphthous_stomatitis__CC--Farhan_9909.webp.20880abd01895a3d3a0f68ea6912a63d.webp" length="47468" type="image/webp"/><pubDate>Mon, 21 Apr 2025 13:38:02 +0000</pubDate></item><item><title>Gluten-Free Risotto alla Milanese: A Taste of Italian Elegance</title><link>https://www.celiac.com/celiac-disease/gluten-free-risotto-alla-milanese-a-taste-of-italian-elegance-r6846/</link><description>Celiac.com 04/19/2025 - Risotto alla Milanese is a dish steeped in history and tradition, originating in the vibrant city of Milan, Italy. Legend has it that this golden-hued risotto was created in the 16th century when a glassmaker’s apprentice added saffron to a rice dish as a playful joke during a wedding feast. The result was so stunning and delicious that it became an instant classic. Known for its rich, creamy texture and luxurious flavor, Risotto alla Milanese is a testament to the beauty of simple, high-quality ingredients. For those with celiac disease or gluten sensitivity, this dish is naturally gluten-free, making it a safe and indulgent option. The key to its velvety texture lies in the slow cooking process, which coaxes the starch from Arborio rice to create a luscious, comforting meal. This gluten-free version stays true to the traditional recipe while ensuring it’s accessible to everyone. Gluten-Free Risotto alla Milanese Recipe Ingredients Arborio Rice: 1 ½ cups (a short-grain rice perfect for risotto). Chicken or Vegetable Broth: 4 cups (ensure it’s gluten-free). Saffron Threads: ½ teaspoon (for that signature golden color and flavor). Yellow Onion: 1 small, finely chopped. Butter: 4 tablespoons (divided, for richness). Dry White Wine: ½ cup (optional, but adds depth of flavor). Parmesan Cheese: ½ cup, freshly grated (ensure it’s gluten-free). Salt and Pepper: To taste. Optional Garnish: Fresh parsley or additional Parmesan cheese. Instructions Step 1: Prepare the Saffron Infusion In a small bowl, steep the saffron threads in 2 tablespoons of warm broth for 10-15 minutes. This helps release the saffron’s vibrant color and aroma. Step 2: Sauté the Onion In a large, heavy-bottomed skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes. Step 3: Toast the Rice Add the Arborio rice to the skillet and stir to coat it in the butter. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges. Step 4: Deglaze with Wine (Optional) Pour in the white wine and stir until it is mostly absorbed by the rice. Step 5: Cook the Risotto Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. After about 15 minutes, stir in the saffron infusion. Continue adding broth and stirring until the rice is tender but still slightly firm to the bite (al dente). This process should take about 18-20 minutes total. Step 6: Finish the Risotto Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and pepper to taste. Step 7: Serve and Garnish Spoon the risotto into serving bowls. Garnish with additional Parmesan cheese or fresh parsley, if desired. Serve immediately and enjoy! Tips for Success Use Warm Broth: Adding warm broth helps maintain an even cooking temperature, ensuring the rice cooks evenly. Stir Constantly: Stirring releases the starch from the rice, creating the creamy texture risotto is known for. Quality Ingredients: Use high-quality saffron and Parmesan cheese for the best flavor. Customize: Add cooked shrimp, mushrooms, or peas for a twist on the classic recipe. Why This Recipe is Perfect for Celiac and Gluten-Sensitive Individuals 1. Naturally Gluten-Free Risotto alla Milanese is inherently gluten-free, making it a safe and satisfying option for those with celiac disease or gluten sensitivity. 2. Rich and Comforting The creamy texture and luxurious flavor of this dish make it a comforting meal that feels indulgent without compromising dietary needs. 3. Versatile and Elegant This risotto is perfect for both casual dinners and special occasions, showcasing the elegance of Italian cuisine. Conclusion Gluten-Free Risotto alla Milanese is a celebration of Italian culinary artistry, offering a dish that is as beautiful as it is delicious. With its golden hue, creamy texture, and rich flavor, it’s a testament to the power of simple, high-quality ingredients. For those with celiac disease or gluten sensitivity, this recipe provides a safe and satisfying way to enjoy a classic Italian favorite. By embracing gluten-free cooking, we can continue to explore and savor the world’s culinary traditions without compromise. This Risotto alla Milanese is a reminder that gluten-free meals can be both nourishing and luxurious, bringing joy to every bite. Buon appetito!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Risotto_alla_Milanese_CC--Number55.webp.aac36a7493082a3ce37574938a8a0e7b.webp" length="29200" type="image/webp"/><pubDate>Sat, 19 Apr 2025 15:34:01 +0000</pubDate></item><item><title>Gluten-Free Margherita Pizza: A Classic Italian Dish Reimagined</title><link>https://www.celiac.com/celiac-disease/gluten-free-margherita-pizza-a-classic-italian-dish-reimagined-r6845/</link><description>Celiac.com 04/18/2025 - The Margherita pizza is a timeless Italian classic, celebrated for its simplicity and vibrant flavors. Originating in Naples in 1889, this pizza was created to honor Queen Margherita of Savoy. Its colors—red tomatoes, white mozzarella, and green basil—represent the Italian flag, making it a symbol of national pride. Traditionally made with wheat-based dough, the Margherita pizza has been reimagined for those with celiac disease or gluten sensitivity. This gluten-free version uses a crispy almond flour crust, ensuring everyone can enjoy this iconic dish without compromise. This recipe stays true to the essence of the Margherita pizza while offering a safe and delicious alternative for gluten-free diets. With a homemade crust, fresh toppings, and a touch of Italian flair, this pizza is perfect for family dinners, gatherings, or a cozy night in. Gluten-Free Margherita Pizza Recipe Ingredients For the Crust: Almond Flour: 2 cups (fine, blanched almond flour for the best texture). Tapioca Flour: ¼ cup (to add elasticity). Baking Powder: 1 teaspoon. Salt: ½ teaspoon. Eggs: 2 large eggs (to bind the dough). Olive Oil: 2 tablespoons (for moisture and flavor). Water: 1-2 tablespoons (as needed to adjust dough consistency). For the Toppings: Tomato Sauce: ½ cup (use a simple marinara or homemade sauce). Fresh Mozzarella: 8 ounces, sliced (or shredded mozzarella for convenience). Fresh Basil Leaves: ½ cup, torn or whole. Extra Virgin Olive Oil: 1 tablespoon (for drizzling). Salt and Pepper: To taste. Instructions Step 1: Prepare the Gluten-Free Crust Preheat your oven to 400°F (200°C) and line a pizza pan or baking sheet with parchment paper. In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, and salt. Add the eggs and olive oil to the dry ingredients. Mix until a dough forms. If the dough is too dry, add water, one tablespoon at a time, until it comes together. Place the dough on the prepared pan and use your hands or a rolling pin to shape it into a 12-inch circle or rectangle, about 1/4-inch thick. For a crispier crust, make it slightly thinner. Prick the dough with a fork to prevent air bubbles and pre-bake for 10 minutes. Step 2: Add the Toppings Remove the pre-baked crust from the oven and spread the tomato sauce evenly over the surface. Arrange the fresh mozzarella slices on top of the sauce. Sprinkle with salt and pepper to taste. Step 3: Bake the Pizza Return the pizza to the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for 2-3 minutes. Step 4: Garnish and Serve Scatter fresh basil leaves over the hot pizza. Drizzle with extra virgin olive oil for added flavor. Slice and serve immediately while warm. Tips for Success Crust Variations: If you prefer a different flour blend, you can substitute the almond flour with a gluten-free all-purpose flour mix. Just ensure it contains xanthan gum or another binding agent. Sauce Options: For a richer flavor, use a homemade tomato sauce with garlic, oregano, and a pinch of red pepper flakes. Cheese Choices: While fresh mozzarella is traditional, you can experiment with other cheeses like burrata or dairy-free alternatives for a vegan version. Crispy Crust: For an extra crispy crust, bake the pizza directly on a preheated pizza stone or baking steel. Why This Recipe is Perfect for Celiac and Gluten-Sensitive Individuals 1. Safe and Delicious This gluten-free Margherita pizza uses almond flour, a naturally gluten-free ingredient, to create a crust that’s both flavorful and safe for those with celiac disease or gluten sensitivity. 2. Nutrient-Rich Almond flour adds protein and healthy fats to the crust, making this pizza more nutritious than traditional versions. 3. Customizable The recipe is highly adaptable, allowing you to add your favorite toppings or adjust the sauce and cheese to suit your preferences. Conclusion This Gluten-Free Margherita Pizza is a celebration of Italian tradition, reimagined for modern dietary needs. With its crispy almond flour crust, fresh mozzarella, and aromatic basil, it captures the essence of the original while offering a safe and satisfying option for gluten-free eaters. Whether you’re hosting a pizza night or simply craving a taste of Italy, this recipe proves that gluten-free cooking can be both easy and delicious. By embracing gluten-free alternatives, we can enjoy the foods we love without compromise. This Margherita pizza is a testament to the creativity and adaptability of gluten-free cuisine, bringing people together one slice at a time. Buon appetito!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Margherita_Pizza_CC--Joy.webp.f865ae235d072f2026f579fbc47921ba.webp" length="43430" type="image/webp"/><pubDate>Fri, 18 Apr 2025 13:34:01 +0000</pubDate></item><item><title>Understanding the Link Between Early Celiac Disease Diagnosis and Kidney Health (+Video)</title><link>https://www.celiac.com/celiac-disease/understanding-the-link-between-early-celiac-disease-diagnosis-and-kidney-health-video-r6841/</link><description>Celiac.com 04/17/2025 - Celiac disease is an autoimmune condition triggered by gluten, a protein found in wheat, barley, and rye. When individuals with celiac disease consume gluten, their immune system attacks the small intestine, leading to inflammation and damage. Over time, this immune response can affect other parts of the body, including the kidneys. This study explores whether early diagnosis of celiac disease and adherence to a gluten-free diet can reduce the risk of developing immune-mediated kidney diseases. The Connection Between Celiac Disease and Kidney Health Celiac disease is known to be associated with other autoimmune conditions, such as type 1 diabetes and thyroid disorders. However, its relationship with kidney diseases has not been thoroughly investigated. Immune-mediated renal diseases (IMRDs) are a group of kidney conditions caused by abnormal immune system activity. These diseases can lead to kidney damage and, in severe cases, kidney failure. The study aimed to answer two key questions: Does early diagnosis of celiac disease reduce the risk of developing IMRDs? Does prolonged exposure to gluten increase the risk of these kidney conditions? How the Study Was Conducted Researchers used data from Swedish national health registers, which included medical records of over 3 million individuals. They identified people diagnosed with celiac disease and compared them to a control group without the condition. The study focused on individuals diagnosed with celiac disease before the age of 30 and analyzed their risk of developing IMRDs based on the age at which they were diagnosed. The researchers divided participants into two groups: Those diagnosed with celiac disease before the age of 15. Those diagnosed between the ages of 16 and 30. They also examined whether the risk of IMRDs changed before and after a celiac disease diagnosis. Key Findings The study revealed several important insights: 1. Early Diagnosis Reduces Risk Individuals diagnosed with celiac disease before the age of 15 had only a 12% increased risk of developing IMRDs compared to the general population. In contrast, those diagnosed between 16 and 30 years old had a 60% higher risk. This suggests that early diagnosis and treatment with a gluten-free diet may protect against kidney complications. 2. Risk Decreases After Diagnosis For most of the IMRDs studied, the risk of developing these conditions decreased after a celiac disease diagnosis. This reduction was particularly notable for conditions like acute nephritic syndrome and rapidly progressive nephritic syndrome. 3. Gluten Exposure Plays a Role The findings indicate that prolonged exposure to gluten may increase the risk of IMRDs. This aligns with the idea that untreated celiac disease can lead to systemic inflammation, which may affect the kidneys over time. Why These Findings Matter for People with Celiac Disease For individuals with celiac disease, this study highlights the importance of early diagnosis and strict adherence to a gluten-free diet. By removing gluten from the diet, the immune system can calm down, reducing inflammation and potentially preventing complications in other organs, including the kidneys. The study also underscores the need for awareness among healthcare providers. Symptoms of celiac disease can be subtle or mistaken for other conditions, leading to delayed diagnosis. Early testing and intervention could significantly improve long-term health outcomes for patients. Limitations of the Study While the study provides valuable insights, it has some limitations: The researchers did not have data on whether participants strictly followed a gluten-free diet after diagnosis. Some kidney conditions may have been misclassified due to limitations in the diagnostic codes used in the health registers. The study population was primarily Swedish, so the findings may not apply to all populations. Conclusion This study sheds light on the connection between celiac disease and kidney health, emphasizing the benefits of early diagnosis and treatment. For individuals with celiac disease, adhering to a gluten-free diet not only protects the intestines but may also safeguard the kidneys from immune-mediated damage. For the broader celiac community, these findings are a call to action. Raising awareness about the condition, improving diagnostic tools, and ensuring access to gluten-free foods can help reduce the risk of complications and improve quality of life for those living with celiac disease. Read more at: bmcgastroenterol.biomedcentral.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/kidney_CC--jurvetson.webp.a8537db18e9af95b7742ff97076e75fa.webp" length="20408" type="image/webp"/><pubDate>Thu, 17 Apr 2025 13:38:02 +0000</pubDate></item><item><title>Gluten-Free Pasta Primavera: A Fresh and Safe Italian Dish for Celiac and Gluten-Sensitive Individuals</title><link>https://www.celiac.com/celiac-disease/gluten-free-pasta-primavera-a-fresh-and-safe-italian-dish-for-celiac-and-gluten-sensitive-individuals-r6844/</link><description>Celiac.com 04/16/2025 - For those with celiac disease or gluten sensitivity, enjoying Italian cuisine can often feel like a challenge due to the prevalence of wheat-based pasta and other gluten-containing ingredients. However, gluten-free pasta has revolutionized the way people with dietary restrictions can savor classic Italian dishes. One such dish is Gluten-Free Pasta Primavera, a vibrant and flavorful meal that combines fresh seasonal vegetables with gluten-free pasta. This article explores how to make this delicious dish, its nutritional benefits, and what it means for individuals avoiding gluten. What is Pasta Primavera? Pasta Primavera is a classic Italian-American dish that celebrates the freshness of spring and summer vegetables. The name "Primavera" means "spring" in Italian, and the dish typically features a medley of colorful vegetables tossed with pasta and a light sauce. Traditionally, it’s made with wheat-based pasta, but by using gluten-free pasta, this dish becomes accessible to those with celiac disease or gluten sensitivity. Why Gluten-Free Pasta Primavera is Perfect for Celiac and Gluten-Sensitive Individuals 1. Safe and Delicious Alternative Gluten-free pasta, made from ingredients like rice, corn, quinoa, or legumes, provides a safe and tasty alternative to traditional wheat pasta. It allows individuals with celiac disease or gluten sensitivity to enjoy a beloved Italian dish without worrying about adverse health effects. 2. Nutrient-Rich Ingredients Pasta Primavera is packed with fresh vegetables, which are naturally gluten-free and rich in vitamins, minerals, and antioxidants. This makes the dish not only safe but also highly nutritious. 3. Customizable and Versatile The recipe is highly adaptable, allowing you to use whatever seasonal vegetables you have on hand. This flexibility ensures that the dish can be enjoyed year-round and tailored to individual tastes. Gluten-Free Pasta Primavera Recipe: Ingredients Gluten-Free Pasta: 12 ounces (choose from rice, corn, quinoa, or chickpea pasta). Seasonal Vegetables: 2 cups (zucchini, bell peppers, cherry tomatoes, broccoli, asparagus, or spinach). Olive Oil: 3 tablespoons. Garlic: 3 cloves, minced. Fresh Herbs: ¼ cup (basil, parsley, or oregano). Parmesan Cheese: ½ cup, grated (ensure it’s gluten-free). Salt and Pepper: To taste. Optional: Red pepper flakes for a spicy kick. Instructions Step 1: Cook the Gluten-Free Pasta Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions. Be careful not to overcook, as gluten-free pasta can become mushy. Drain the pasta and set aside, reserving a small amount of pasta water to help with the sauce. Step 2: Prepare the Vegetables Wash and chop the vegetables into bite-sized pieces. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the vegetables to the skillet and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper. Step 3: Combine Pasta and Vegetables Add the cooked pasta to the skillet with the vegetables. Drizzle with the remaining olive oil and toss to combine. If the mixture seems dry, add a splash of the reserved pasta water. Stir in the fresh herbs and optional red pepper flakes. Step 4: Serve and Garnish Divide the pasta into serving bowls. Top with grated Parmesan cheese and additional fresh herbs for garnish. Serve immediately and enjoy! Nutritional Benefits of Gluten-Free Pasta Primavera 1. Rich in Vitamins and Minerals The variety of vegetables in this dish provides essential nutrients like vitamin C, vitamin A, potassium, and folate. These nutrients support immune function, eye health, and overall well-being. 2. High in Fiber Gluten-free pasta made from whole grains or legumes, combined with fiber-rich vegetables, promotes healthy digestion and helps maintain stable blood sugar levels. 3. Low in Saturated Fat The light olive oil-based sauce keeps the dish low in saturated fat, making it a heart-healthy option. 4. Gluten-Free and Safe By using certified gluten-free ingredients, this dish eliminates the risk of gluten exposure, making it safe for individuals with celiac disease or gluten sensitivity. Tips for Avoiding Cross-Contamination 1. Use Certified Gluten-Free Ingredients Ensure that all ingredients, including pasta, Parmesan cheese, and any packaged items, are certified gluten-free. 2. Clean Cooking Surfaces and Utensils Thoroughly clean all cooking surfaces, pots, and utensils to avoid cross-contamination with gluten-containing foods. 3. Check Labels Carefully Some sauces, seasonings, or pre-packaged vegetables may contain hidden gluten. Always read labels to confirm they are safe. Conclusion Gluten-Free Pasta Primavera is a celebration of fresh ingredients, bold flavors, and the joy of Italian cooking. For individuals with celiac disease or gluten sensitivity, this dish offers a safe and delicious way to enjoy a classic favorite. By using gluten-free pasta and seasonal vegetables, you can create a meal that is not only nutritious but also inclusive and satisfying. Whether you’re cooking for yourself or sharing with loved ones, Gluten-Free Pasta Primavera is a reminder that a gluten-free lifestyle doesn’t mean sacrificing flavor or tradition. With a little creativity and attention to detail, you can enjoy the best of Italian cuisine while staying true to your dietary needs. Buon appetito!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Pasta_primavera_CC--Stacy_Spensley.webp.75840c1119bd26709ed5da8b7c544386.webp" length="21712" type="image/webp"/><pubDate>Wed, 16 Apr 2025 13:32:02 +0000</pubDate></item><item><title>Gluten-Free Options at Starbucks: A Guide for Celiac and Gluten-Sensitive Customers (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-options-at-starbucks-a-guide-for-celiac-and-gluten-sensitive-customers-video-r6843/</link><description><![CDATA[Celiac.com 04/15/2025 - For individuals with celiac disease or gluten sensitivity, navigating food and drink options at popular chains like Starbucks can be challenging. While Starbucks is known for its wide variety of beverages and snacks, not all items are safe for those avoiding gluten. This article provides a comprehensive guide to gluten-free options at Starbucks, including drinks, packaged snacks, seasonal offerings, and important considerations about cross-contamination. Understanding Gluten-Free Needs at Starbucks Celiac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. Even small amounts of gluten can cause symptoms and damage the intestines for those with celiac disease. Gluten sensitivity, while not an autoimmune condition, can also cause discomfort and health issues when gluten is consumed. Starbucks has made efforts to accommodate gluten-free diets, but it’s important to note that the chain is not a dedicated gluten-free facility. Cross-contamination is a potential risk, especially for those with celiac disease. Always communicate your dietary needs to the barista and ask about preparation methods to ensure your safety. Gluten-Free Drinks at Starbucks The good news is that many Starbucks beverages are naturally gluten-free. Here’s a breakdown of safe options: 1. Coffee and Espresso Drinks Most plain coffee and espresso-based drinks are gluten-free, as long as they don’t include added ingredients that contain gluten. Examples include: Caffe Latte (made with espresso and steamed milk). Cappuccino (espresso with steamed milk and foam). Americano (espresso diluted with hot water). Cold Brew Coffee (slow-steeped coffee served cold). 2. Teas Starbucks offers a variety of gluten-free tea options: Hot Teas: Classic options like Emperor’s Cloud & Mist, Jade Citrus Mint, and Mint Majesty are gluten-free. Iced Teas: Unsweetened iced teas, such as black tea, green tea, and passion tango tea, are safe choices. 3. Frappuccinos While some Frappuccino bases contain gluten, you can customize your drink to make it gluten-free. Opt for a coffee-based Frappuccino without cookie crumbles or other gluten-containing add-ons. 4. Alternative Milks Starbucks offers several milk alternatives, including almond milk, oat milk, coconut milk, and soy milk. While these are gluten-free, it’s important to note that oat milk may pose a risk for those with celiac disease due to potential cross-contamination during processing. Gluten-Free Food Options at Starbucks Starbucks has expanded its gluten-free food offerings in recent years, though the selection is still limited. Here are some safe choices: 1. Packaged Snacks Starbucks offers a variety of pre-packaged snacks that are certified gluten-free. These include: Hippeas Organic Chickpea Puffs (available in flavors like vegan white cheddar and sriracha sunshine). Justin’s Nut Butter Packets (perfect for pairing with fruit or gluten-free crackers). Kind Bars (many varieties, such as almond and coconut, are gluten-free). 2. Bakery Items While most baked goods at Starbucks contain gluten, some locations offer gluten-free options like: Gluten-Free Marshmallow Dream Bar (a sweet treat made with marshmallows, crispy rice, and chocolate). 3. Protein Boxes Some Starbucks protein boxes are gluten-free or can be modified to exclude gluten-containing items. For example: Egg & Cheese Protein Box (contains hard-boiled eggs, cheese, and fruit). Cheese & Fruit Box (includes a selection of cheeses, grapes, and gluten-free crackers). Seasonal Gluten-Free Offerings Starbucks frequently introduces seasonal drinks and snacks, some of which may be gluten-free. However, it’s essential to check ingredients and preparation methods, as formulations can change. Examples of past gluten-free seasonal options include: Pumpkin Spice Latte (without whipped cream or toppings that may contain gluten). Peppermint Mocha (customized to exclude gluten-containing ingredients). Always ask your barista for the most up-to-date information on seasonal offerings and their gluten-free status. Cross-Contamination Concerns One of the biggest challenges for individuals with celiac disease or gluten sensitivity is the risk of cross-contamination. At Starbucks, shared equipment and preparation areas can lead to unintentional gluten exposure. Here are some tips to minimize risks: Communicate Clearly: Inform your barista about your gluten-free needs and ask about preparation methods. Avoid Bulk Ingredients: Items like whipped cream, syrups, and toppings may be stored in shared containers, increasing the risk of cross-contamination. Choose Packaged Items: Pre-packaged snacks are less likely to be contaminated than items prepared in-store. What This Means for People with Celiac Disease or Gluten Sensitivity For those with celiac disease or gluten sensitivity, Starbucks can still be a convenient option with careful planning. By sticking to naturally gluten-free drinks, certified packaged snacks, and clear communication with staff, you can enjoy a safe and satisfying experience. However, it’s crucial to remain vigilant about cross-contamination and stay informed about ingredient changes, especially with seasonal offerings. If you’re highly sensitive to gluten, consider bringing your own snacks or visiting dedicated gluten-free establishments for added peace of mind. Conclusion Starbucks offers a variety of gluten-free drinks and snacks, making it a viable option for individuals with celiac disease or gluten sensitivity. While the selection is limited, careful choices and clear communication can help you enjoy your visit without compromising your health. Always prioritize safety by asking questions and staying informed about potential risks. With these tips, you can confidently navigate Starbucks’ menu and find options that work for your dietary needs. Watch the video version of this article:]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/starbucks3_CC--Miki_Yoshihito.webp.9cc9d3f69a6fcb02cd1a3b4733eae8d9.webp" length="24712" type="image/webp"/><pubDate>Tue, 15 Apr 2025 13:35:02 +0000</pubDate></item><item><title>Understanding Persistent Anemia in Celiac Disease Despite a Gluten-Free Diet</title><link>https://www.celiac.com/celiac-disease/understanding-persistent-anemia-in-celiac-disease-despite-a-gluten-free-diet-r6842/</link><description>Celiac.com 04/14/2025 - Celiac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. The primary treatment for celiac disease is a strict gluten-free diet, which helps heal the damaged small intestine and alleviates symptoms. However, some patients continue to experience health issues, such as anemia, even after adopting a gluten-free diet. This study explores why anemia persists in some individuals with celiac disease and how the timing of diagnosis and dietary adherence play a role. The Link Between Celiac Disease and Anemia Anemia, particularly iron deficiency anemia, is a common symptom of celiac disease. This occurs because the damaged small intestine cannot properly absorb nutrients, including iron, folate, and vitamin B12, which are essential for producing healthy red blood cells. While a gluten-free diet often resolves these issues, some patients continue to struggle with anemia despite following the diet for years. This study aimed to: Determine the prevalence of anemia in patients with celiac disease at the time of diagnosis. Evaluate whether anemia improves after starting a gluten-free diet. Identify factors that contribute to persistent anemia in these patients. How the Study Was Conducted Researchers analyzed medical records of 311 patients with celiac disease, including 184 adults and 127 children, from the University Hospital of L’Aquila in Italy. Data were collected at three time points: At diagnosis (T0). After 3 to 5 years on a gluten-free diet (T1). After 8 to 10 years on a gluten-free diet (T2). The study focused on hemoglobin levels, iron, folate, and vitamin B12 levels, as well as other factors like age, gender, and the severity of intestinal damage at diagnosis. Patients with conditions that could independently cause anemia, such as chronic kidney disease or inflammatory bowel disease, were excluded from the study. Key Findings 1. Anemia at Diagnosis At the time of diagnosis, 24% of adults and 5.6% of children with celiac disease had anemia. Adult women were more likely to be anemic, likely due to factors like menstruation. In children, anemia was more common in younger patients, possibly because they had more severe intestinal damage at diagnosis, leading to greater nutrient malabsorption. 2. Anemia After Starting a Gluten-Free Diet After 3 to 5 years on a gluten-free diet, there was no significant improvement in anemia rates for either adults or children. However, after 8 to 10 years, a notable reduction in anemia was observed in adults, with the prevalence dropping from 24% to 17.8%. In children, the prevalence of anemia remained low at 4.4%. 3. Factors Contributing to Persistent Anemia The study identified several factors that may explain why some patients continue to experience anemia despite following a gluten-free diet: Delayed Diagnosis: Adults often experience a longer delay in receiving a celiac disease diagnosis compared to children. This prolonged exposure to gluten can cause more severe intestinal damage, making it harder to fully recover. Ultrastructural Damage: Even after the visible healing of the intestinal lining, microscopic damage to the cells responsible for nutrient absorption may persist. This could impair the body’s ability to absorb iron and other nutrients effectively. Dietary Adherence: While all patients in the study were advised to follow a gluten-free diet, the researchers did not have detailed data on how strictly each patient adhered to the diet. Why These Findings Matter for People with Celiac Disease This study highlights the importance of early diagnosis and strict adherence to a gluten-free diet for individuals with celiac disease. The longer the delay in diagnosis, the greater the risk of persistent health issues like anemia. For adults, who often face longer diagnostic delays, this can mean a slower recovery and a higher likelihood of ongoing symptoms. The findings also underscore the need for ongoing monitoring and support for patients with celiac disease. Even after starting a gluten-free diet, some individuals may require additional interventions, such as iron supplements or further medical evaluation, to address persistent anemia. Limitations of the Study While the study provides valuable insights, it has some limitations: The retrospective design means that some data, such as dietary adherence and additional health conditions, were not consistently available. The study population was limited to patients from a single hospital in Italy, so the results may not apply to all populations. The researchers did not have detailed information on the types of iron supplements or other treatments patients may have used. Conclusion This study reveals that anemia is a persistent issue for some individuals with celiac disease, even after years on a gluten-free diet. Early diagnosis and strict dietary adherence are crucial for improving outcomes, but additional factors, such as microscopic intestinal damage, may also play a role. For those living with celiac disease, these findings emphasize the importance of regular follow-up care and open communication with healthcare providers. By addressing persistent anemia and other ongoing symptoms, patients can work toward better long-term health and quality of life. Read more at: bmcgastroenterol.biomedcentral.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/iron_CC--Ian_Sane.webp.fb608b253e7e023113f5d1f6ddd89726.webp" length="23900" type="image/webp"/><pubDate>Mon, 14 Apr 2025 13:33:02 +0000</pubDate></item><item><title>Gluten in Fentanyl—A Tongue-in-Cheek Look at a Hypothetical Crisis</title><link>https://www.celiac.com/celiac-disease/gluten-in-fentanyl%E2%80%94a-tongue-in-cheek-look-at-a-hypothetical-crisis-r6834/</link><description>Celiac.com 04/12/2025 - In a satirical twist that highlights the absurdity of hidden gluten concerns, a fictional advocacy group called Action on Gluten has "warned" the public about gluten contamination in fentanyl, a potent synthetic opioid. While the idea of gluten in fentanyl is clearly far-fetched, the satire underscores the very real dangers of fentanyl itself and the lengths to which people go to avoid gluten in their daily lives. The "Danger" of Gluten in Fentanyl The fictional article claims that gluten, a protein found in wheat, rye, and barley, has been detected in fentanyl circulating on the streets of Portland. According to the satire, this has led to bloating, sluggishness, and other gluten-related symptoms among fentanyl users. The piece humorously suggests that dealers should provide "gluten-free" fentanyl to ensure a "healthier" experience for opioid-dependent communities. Of course, the real danger of fentanyl lies in its potency and the risk of overdose, not in gluten contamination. Fentanyl is responsible for tens of thousands of deaths annually in the United States alone, making it one of the most dangerous substances in the illicit drug market. The satire cleverly uses the gluten angle to draw attention to the absurdity of prioritizing minor concerns over life-threatening issues. A Playful Take on Gluten Sensitivity The article pokes fun at the growing awareness of gluten sensitivity and celiac disease, conditions that require strict avoidance of gluten. It humorously suggests that fentanyl users are now demanding "certified gluten-free" products, mirroring the gluten-free movement in the food industry. While gluten sensitivity is a legitimate health concern for many, the idea of applying it to illicit drugs is clearly exaggerated for comedic effect. The Real Message: Fentanyl's Deadly Risks Beneath the satire lies a serious message: fentanyl is an extremely dangerous substance that poses a significant public health risk. The fictional focus on gluten distracts from the real issue—the opioid crisis and the need for harm reduction, education, and access to treatment. By juxtaposing the triviality of gluten concerns with the lethality of fentanyl, the satire highlights the importance of addressing the opioid epidemic with urgency and seriousness. Conclusion: A Satirical Wake-Up Call While the idea of gluten in fentanyl is purely fictional and meant to entertain, it serves as a reminder to focus on the real dangers in our world. Fentanyl's risks far outweigh any hypothetical gluten contamination, and the satire cleverly uses humor to underscore this point. Let’s take the opioid crisis seriously and leave the gluten-free fentanyl to the realm of satire. Read more at: thatoregonlife.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/opioid_summit_CC--maryland_gov.webp.129139be15bf8cb24428d02d0f00cc47.webp" length="20436" type="image/webp"/><pubDate>Sat, 12 Apr 2025 15:36:01 +0000</pubDate></item><item><title>NutHouse! Granola Company is Nuts about Nuts!</title><link>https://www.celiac.com/celiac-disease/nuthouse-granola-company-is-nuts-about-nuts-r6760/</link><description>Celiac.com 04/11/2025 - Huge amounts of whole nuts are the basis of our entire company! We are probably just like you- we feel ripped off when we pay a premium price for granola that’s pretty much just a back of toasted oats. We want substance. We want nutrition. We want value! That’s why, at NutHouse! Granola Company, we stack every one of our recipes with 25-35% (by weight) whole nutritious nuts and coconut! No other brand that we know of offers the amount of real, tangible, delicious substance that NutHouse! Granola Company does. These are not just any old bits of nuts, either. They are whole, California grower-direct almond kernels, walnut halves, and mammoth pecans. The coconut is a special, thick cut organic chip sourced specifically from Sri-Lanka. With the pure, thick, real fruit purees, syrups and essential oils used to coat every organic oat with true flavor, there is no mistaking that these natural, timeless recipes set the standard for granola. Certified Gluten-Free, Non-GMO, and Kosher. Vegan and No-Soy Recipes. Rustic, clean, and mindful of sugar content. Apple Cranberry, Blueberry Crumble, Harvest Orange, Original Recipe, and Summer Strawberry- Don’t wait! Try them all! FREE SHIPPING through 05/31/25 with code: CELIAC</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/nuthouse_granola_article_page_03.webp.6529eeeb478bb2a8cfc7b569a4437e2b.webp" length="90904" type="image/webp"/><pubDate>Fri, 11 Apr 2025 20:00:00 +0000</pubDate></item><item><title>The Environmental Triggers of Celiac Disease: Are We Missing Something? (+Video)</title><link>https://www.celiac.com/celiac-disease/the-environmental-triggers-of-celiac-disease-are-we-missing-something-video-r6837/</link><description>Celiac.com 04/10/2025 - Celiac disease is widely recognized as an autoimmune condition triggered by gluten consumption in genetically predisposed individuals. However, emerging research suggests that gluten alone may not fully explain why some people develop celiac disease while others with similar genetic markers do not. Scientists are now investigating environmental factors that could contribute to the onset of the disease. Understanding these factors is crucial for better prevention and early intervention strategies. The Potential Link Between Long-Term Proton Pump Inhibitor Use and Celiac Disease Proton pump inhibitors (PPIs) are commonly prescribed for acid reflux and other gastrointestinal disorders. However, studies have suggested that prolonged PPI use may increase the risk of developing celiac disease. PPIs alter the stomach's acidic environment, which can lead to incomplete digestion of gluten proteins and changes in gut microbiota. This may increase intestinal permeability, making it easier for gluten peptides to trigger an autoimmune response in genetically susceptible individuals. While more research is needed, this potential connection highlights the importance of using PPIs cautiously and only when medically necessary. Early Dietary Fiber Intake and Its Role in Celiac Disease Development Dietary fiber plays a significant role in gut health by promoting beneficial bacteria and regulating immune function. Some studies suggest that children who consume insufficient fiber early in life may be at higher risk of developing celiac disease. Fiber helps maintain intestinal barrier integrity, which may reduce the likelihood of abnormal immune responses to gluten. Ensuring adequate fiber intake from an early age might be a protective factor against autoimmune conditions, including celiac disease. Childhood Antibiotic Use: A Disruptor of Gut Microbiota? Antibiotic exposure in childhood is another potential environmental factor linked to celiac disease. Antibiotics can significantly alter gut microbiota, disrupting the balance of beneficial bacteria and leading to increased intestinal permeability. Research indicates that repeated antibiotic use in early childhood may contribute to immune system dysregulation, making individuals more susceptible to autoimmune diseases like celiac disease. While antibiotics are sometimes necessary, their overuse should be avoided, and efforts to restore gut health through probiotics and a balanced diet may help mitigate potential risks. Gluten Consumption and Cytokine Levels Influence Celiac Disease Development in At-Risk Children Children who carry genetic markers for celiac disease do not always develop the condition. One emerging theory suggests that gluten consumption in these individuals interacts with cytokines—immune system signaling molecules—that influence disease progression. Studies have found that elevated levels of inflammatory cytokines in response to gluten exposure may contribute to the activation of celiac disease. Understanding these immune responses could help develop personalized dietary strategies for children at risk of developing celiac disease. Highly Fluorinated Chemicals Can Raise Celiac Disease and Diabetes Risk in Children Per- and polyfluoroalkyl substances (PFAS), commonly found in nonstick cookware, food packaging, and industrial waste, have been linked to immune system disruption. Research suggests that PFAS exposure is associated with an increased risk of autoimmune diseases, including celiac disease and type 1 diabetes, particularly in children. These chemicals may interfere with gut barrier function and immune regulation, making individuals more susceptible to autoimmune conditions. Reducing exposure to PFAS by choosing safer household products and avoiding contaminated water sources may help mitigate this risk. Persistent Chemical Exposure and Higher Celiac Disease Rates Beyond PFAS, other persistent environmental chemicals—such as pesticides, heavy metals, and endocrine-disrupting compounds—have been linked to autoimmune diseases. Studies have shown that children and adults with higher levels of these chemicals in their bodies tend to have a higher prevalence of celiac disease. The mechanisms behind this correlation remain under investigation, but it is suspected that these toxins may contribute to immune dysregulation and increased intestinal permeability. Minimizing exposure to environmental toxins through organic food choices, filtered water, and chemical-free personal care products may be beneficial for those at risk. Intestinal Viruses and Celiac Disease: The Role of Rota- and Reovirus in Early Childhood Viral infections in early childhood, particularly rotavirus and reovirus, have been implicated in the development of celiac disease. These viruses can trigger an immune response that alters how the body processes gluten, potentially leading to a loss of tolerance. Studies have shown that children who experience frequent viral infections are at a greater risk of developing celiac disease later in life. This finding supports the importance of preventing and managing viral infections in early childhood through proper hygiene, vaccination, and a strong focus on overall immune health. Late Introduction of Gluten to Infants: Does Timing Matter? The timing of gluten introduction to infants has been debated for years. Earlier guidelines suggested delaying gluten introduction to reduce celiac disease risk, but more recent studies indicate that introducing small amounts of gluten between four and six months of age may be protective. Delayed introduction, particularly beyond six months, has been associated with a higher likelihood of developing celiac disease. These findings highlight the importance of following updated infant feeding recommendations and consulting healthcare professionals on best practices for introducing gluten. What This Means for People with Celiac Disease or Gluten Sensitivity The research on environmental triggers for celiac disease underscores the complexity of the condition. While genetic predisposition remains a primary factor, environmental influences such as medication use, diet, chemical exposure, and viral infections may contribute to disease onset. For individuals with celiac disease or gluten sensitivity, these findings emphasize the importance of: Maintaining a healthy gut microbiome through a balanced diet rich in fiber and probiotics Using antibiotics and PPIs only when necessary Reducing exposure to environmental toxins, including PFAS and other persistent chemicals Managing viral infections through proper hygiene and vaccinations Introducing gluten to infants at an appropriate age to support immune tolerance As research continues to uncover new insights into the environmental factors contributing to celiac disease, individuals at risk can take proactive steps to minimize potential triggers. Understanding these factors may also lead to more effective prevention strategies and, ultimately, better outcomes for those living with celiac disease. Conclusion Celiac disease is a complex autoimmune disorder influenced by both genetic and environmental factors. While gluten is the known trigger, other environmental exposures may play a crucial role in disease development. By exploring these potential contributors, researchers hope to develop more targeted prevention and intervention strategies. For those with celiac disease or gluten sensitivity, staying informed about emerging research and making lifestyle adjustments to reduce environmental risks may be key to long-term health and well-being. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/trigger_CC--eVRydayVR.webp.235c055d44717f79cd9fa96c2c20bad4.webp" length="21498" type="image/webp"/><pubDate>Thu, 10 Apr 2025 13:37:02 +0000</pubDate></item><item><title>How Celiac Disease Impacts Bone Health: What You Need to Know</title><link>https://www.celiac.com/celiac-disease/how-celiac-disease-impacts-bone-health-what-you-need-to-know-r6838/</link><description>Celiac.com 04/09/2025 - Celiac disease is an autoimmune condition that primarily affects the small intestine, causing damage to the intestinal lining when gluten is consumed. However, its effects extend far beyond digestive distress. One of the lesser-known but significant complications of celiac disease is its impact on bone health. Individuals with celiac disease are at an increased risk for osteoporosis, osteopenia, and fractures due to nutrient malabsorption and chronic inflammation. Understanding this connection is essential for prevention and management. The Link Between Celiac Disease and Bone Health Bone health is largely dependent on adequate levels of calcium, vitamin D, and other essential nutrients, which are absorbed in the small intestine. Since celiac disease damages the intestinal villi, nutrient absorption is impaired, leading to deficiencies that can weaken bones over time. Additionally, chronic inflammation associated with celiac disease can contribute to bone loss by disrupting bone remodeling processes. Nutrient Malabsorption and Bone Weakness Individuals with untreated celiac disease often suffer from malabsorption of key nutrients that are vital for bone health: Calcium: Essential for bone strength, calcium absorption is significantly reduced in individuals with celiac disease due to intestinal damage. Vitamin D: This vitamin is crucial for calcium absorption, but those with celiac disease frequently have low vitamin D levels, further exacerbating bone loss. Magnesium: Important for bone formation, magnesium deficiency can contribute to weak and brittle bones. Vitamin K: Plays a role in bone metabolism and formation, and deficiencies may increase the risk of fractures. Increased Risk of Osteoporosis and Osteopenia Osteoporosis in Celiac Disease Patients Osteoporosis is a condition characterized by decreased bone density and an increased risk of fractures. Studies show that people with untreated celiac disease have a higher prevalence of osteoporosis than the general population. The reasons include: Chronic malabsorption of bone-building nutrients. Elevated levels of inflammatory cytokines, which interfere with bone formation and increase bone resorption. Hormonal imbalances (such as reduced estrogen in women with celiac disease) that further accelerate bone loss. Osteopenia: The Early Warning Sign Osteopenia, a condition of lower-than-normal bone density, often precedes osteoporosis. Many individuals with celiac disease develop osteopenia before even receiving a celiac diagnosis. If left unaddressed, osteopenia can progress to osteoporosis, making early detection and management crucial. Fracture Risk in Celiac Disease Patients Because of weakened bones, individuals with celiac disease are at a heightened risk of fractures, particularly in the spine, hips, and wrists. Research has found that even those with mild celiac symptoms may experience an increased risk of fractures due to compromised bone integrity. Diagnosing and Monitoring Bone Health in Celiac Patients Bone Density Testing To assess bone health, doctors may recommend a dual-energy X-ray absorptiometry (DEXA) scan, which measures bone mineral density. This test is particularly recommended for: Adults diagnosed with celiac disease, especially if they have been undiagnosed for an extended period. Postmenopausal women and older adults with celiac disease. Individuals with a history of fractures or symptoms of osteoporosis. Blood Tests for Nutrient Deficiencies Monitoring levels of calcium, vitamin D, magnesium, and other essential nutrients is crucial for preventing and managing bone loss. Regular blood tests can help ensure that deficiencies are promptly addressed. How a Gluten-Free Diet Helps Restore Bone Health The primary treatment for celiac disease is a strict gluten-free diet. Over time, this diet allows the small intestine to heal and improves nutrient absorption, which can help restore bone density. However, improvements in bone health may take months or even years, depending on the severity of prior damage. Nutritional Strategies for Stronger Bones To strengthen bones and reduce the risk of fractures, individuals with celiac disease should focus on: Consuming calcium-rich foods such as dairy products (if tolerated), leafy greens, almonds, and fortified non-dairy milk. Taking vitamin D supplements if levels are low, especially in regions with limited sun exposure. Incorporating magnesium and vitamin K-rich foods like nuts, seeds, and green vegetables. Engaging in weight-bearing exercises like walking, jogging, and strength training to improve bone density. Avoiding excessive alcohol and caffeine consumption, which can negatively affect bone health. Conclusion Bone health is a critical but often overlooked aspect of celiac disease. Due to chronic inflammation and nutrient malabsorption, individuals with untreated celiac disease are at an increased risk for osteopenia, osteoporosis, and fractures. Early diagnosis, a strict gluten-free diet, regular monitoring, and targeted nutritional strategies can help mitigate these risks and support long-term bone health. If you have celiac disease, it’s important to work closely with your healthcare provider to ensure that your bones remain strong and resilient for years to come.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/osteoperosis_CC--Wellcome_Collection.webp.18811a17e93f0438ba2d17bd61a260c4.webp" length="92636" type="image/webp"/><pubDate>Wed, 09 Apr 2025 13:37:02 +0000</pubDate></item><item><title>Increased Autoimmune and Celiac Disease Risk in Women with Primary Ovarian Insufficiency</title><link>https://www.celiac.com/celiac-disease/increased-autoimmune-and-celiac-disease-risk-in-women-with-primary-ovarian-insufficiency-r6809/</link><description>Celiac.com 04/08/2025 - Primary ovarian insufficiency is a condition where the ovaries stop functioning properly before the age of 40, often leading to infertility and hormone imbalances. Autoimmune diseases, where the body's immune system mistakenly attacks its own tissues, have been found to be common in women with this condition. Researchers aimed to investigate whether women with primary ovarian insufficiency and their family members had a higher likelihood of developing autoimmune diseases, including celiac disease. Study Approach and Data Collection This study analyzed electronic health records from two major healthcare systems in Utah, covering data from 1995 to 2022. Researchers identified 610 women diagnosed with primary ovarian insufficiency and reviewed their medical charts for accuracy. Using genealogy databases, they also identified first-, second-, and third-degree relatives of these women. The presence of autoimmune diseases was determined by reviewing medical records, and the risk levels were compared to the general population. Key Findings: High Prevalence of Autoimmune Diseases in Women with Primary Ovarian Insufficiency The study revealed that 25% of women with primary ovarian insufficiency had at least one autoimmune disease. Several autoimmune conditions were significantly more common in these women compared to the general population: Celiac disease – 7.5 times more likely Autoimmune hypothyroidism – 6.9 times more likely Adrenal insufficiency – 4.7 times more likely Type 1 diabetes – 4.1 times more likely Rheumatoid arthritis – 5.7 times more likely Psoriasis – 3.9 times more likely Systemic lupus erythematosus – 4.4 times more likely Vitiligo – 15.3 times more likely Despite the strong connection between primary ovarian insufficiency and autoimmune diseases, the study did not find an increased risk of these conditions among the family members of affected women. This suggests that factors beyond genetics, such as hormonal or environmental triggers, may contribute to the development of autoimmune diseases in women with primary ovarian insufficiency. Endocrine Autoimmune Diseases and Their Impact Many of the autoimmune diseases observed in women with primary ovarian insufficiency are linked to endocrine system dysfunction. Thyroid disease, particularly hypothyroidism, was the most common autoimmune condition in these women, affecting nearly 20% of them. This aligns with previous research linking ovarian and thyroid function. Adrenal insufficiency, another hormonal disorder, was also significantly increased. This condition, which affects the body's ability to produce essential hormones, often occurs alongside other autoimmune conditions. Type 1 diabetes, which results from an immune attack on insulin-producing cells, was also more common in women with primary ovarian insufficiency. Researchers noted that many of these women also had thyroid disorders, a combination that has been linked to autoimmune syndromes affecting multiple glands. Non-Endocrine Autoimmune Diseases: The Connection to Celiac Disease Beyond hormonal disorders, women with primary ovarian insufficiency were also at increased risk for several non-endocrine autoimmune diseases, including rheumatoid arthritis, lupus, vitiligo, psoriasis, and celiac disease. The link between celiac disease and primary ovarian insufficiency is particularly notable. Celiac disease is an autoimmune disorder in which the ingestion of gluten triggers damage to the small intestine. The study found that women with primary ovarian insufficiency were 7.5 times more likely to have celiac disease than the general population. This connection suggests that women with ovarian insufficiency should be screened for celiac disease, especially if they experience symptoms such as digestive issues, nutrient deficiencies, or unexplained infertility. Why Family Members Were Not at Increased Risk While women with primary ovarian insufficiency were more likely to have autoimmune diseases, their relatives did not share this increased risk. This finding indicates that genetics alone may not be the primary driver of autoimmune disease in these women. Instead, environmental exposures, hormonal changes, or immune system dysregulation could play a key role. Researchers also suggested that differences in sex hormone levels, particularly estrogen and androgen, might influence autoimmune disease development, as these hormones are known to impact immune function. What This Means for People with Celiac Disease For individuals with celiac disease, this study highlights an important association between autoimmune conditions and reproductive health. Women diagnosed with celiac disease, especially those experiencing irregular periods or early menopause, should discuss ovarian function with their doctors. Similarly, women diagnosed with primary ovarian insufficiency should consider screening for celiac disease and other autoimmune conditions. The study also underscores the importance of early diagnosis and intervention. Since autoimmune diseases often cluster together, recognizing and managing one condition can help prevent complications from others. Women with primary ovarian insufficiency may benefit from regular screenings for autoimmune diseases, including celiac disease, thyroid disorders, and adrenal insufficiency. Conclusion: A Call for Greater Awareness and Screening This research reinforces the strong connection between primary ovarian insufficiency and autoimmune diseases, including celiac disease. While the exact mechanisms remain unclear, the findings suggest that women with ovarian insufficiency should be monitored for autoimmune conditions. Increased awareness and proactive screening can help manage these diseases earlier, improving overall health and quality of life for affected individuals. For those with celiac disease, this study is a reminder of the wider impact autoimmune diseases can have on the body, particularly on reproductive health. Understanding these connections can lead to better medical care, earlier diagnoses, and more effective management strategies for those living with celiac disease and other autoimmune conditions. Read more at: academic.oup.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/women_CC--Adam_Jones.webp.bd409dae51967b45cf8f548282b16f7d.webp" length="52710" type="image/webp"/><pubDate>Tue, 08 Apr 2025 13:30:01 +0000</pubDate></item><item><title>Celiac.com Video News: April 2025</title><link>https://www.celiac.com/celiac-disease/celiaccom-video-news-april-2025-r6875/</link><description>Celiac.com April 2025 - Explore expert insights, research updates, and practical tips on celiac disease, gluten-free living, and emerging treatments in our video library. Stay informed and empowered with the latest developments to manage celiac disease effectively. Follow our videos and stay up to date on our video content, which is designed to help you navigate a gluten-free lifestyle with confidence. Whether you’re newly diagnosed or seeking advanced strategies for managing celiac disease, our videos provide valuable resources tailored to your needs. All Celiac.com Videos - April, 2025: Gluten-Free at Panera Bread: What's Safe for Celiacs?: Is Domino's Gluten-Free Pizza Safe for Celiac Disease?: Understanding the Link Between Early Celiac Disease Diagnosis and Kidney Health: Gluten-Free Options at Starbucks: A Guide for Celiac and Gluten-Sensitive Customers: The Environmental Triggers of Celiac Disease: Are We Missing Something?: Novel Enzyme Therapies Could Lead to Gluten Digestion in Celiac Disease: Study Examines the Higher Cost and Lower Nutrition of Replacement Gluten-Free Foods: Gluten-Free at Taco Bell: A Celiac's Guide to the Menu:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/taco_bell_video_CC--JeepersMedia.jpg.b5e58d9fe008dcd527f7dfbbb75e70a7.jpg" length="29238" type="image/jpeg"/><pubDate>Tue, 08 Apr 2025 01:02:00 +0000</pubDate></item><item><title>Novel Enzyme Therapies Could Lead to Gluten Digestion in Celiac Disease (+Video)</title><link>https://www.celiac.com/celiac-disease/novel-enzyme-therapies-could-lead-to-gluten-digestion-in-celiac-disease-video-r6835/</link><description>Celiac.com 04/07/2025 - A recent review explores the potential of enzyme therapies to help individuals with celiac disease manage gluten exposure. The study focuses on the challenges of developing effective enzyme treatments and highlights the importance of exopeptidases, a type of enzyme that could play a key role in breaking down gluten peptides. The Problem with Gluten and Celiac Disease Celiac disease is an autoimmune condition triggered by gluten, a protein found in wheat, barley, and rye. When people with celiac disease consume gluten, their immune system attacks the small intestine, causing inflammation and damage. Gluten is particularly hard to digest because it contains high levels of proline and glutamine, two amino acids that resist breakdown by typical digestive enzymes. Even small amounts of gluten can cause symptoms like stomach pain, bloating, and fatigue, and long-term exposure can lead to serious complications. While a strict gluten-free diet is the primary treatment, accidental gluten exposure is common, especially when dining out or traveling. This has led researchers to explore enzyme therapies that can break down gluten before it triggers an immune response. Current Enzyme Therapies and Their Limitations Most existing enzyme therapies focus on endopeptidases, enzymes that break proteins into smaller pieces. These enzymes target proline and glutamine residues in gluten, but they have significant limitations: Poor Mixing in the Stomach: Endopeptidases often don’t mix well with food in the stomach, reducing their effectiveness. Incomplete Digestion: While endopeptidases break gluten into smaller peptides, they don’t fully digest it into harmless, absorbable fragments. Vulnerability to Stomach Acid: Many enzymes are unstable in the acidic environment of the stomach, limiting their activity. These challenges have made it difficult to translate promising lab results into effective treatments for patients. The Potential of Exopeptidases The study highlights exopeptidases as a promising alternative or complement to endopeptidases. Unlike endopeptidases, which cut proteins into smaller pieces, exopeptidases systematically trim peptides from one end to the other, breaking them down into absorbable fragments. This makes exopeptidases particularly effective at digesting proline-rich peptides like those found in gluten. However, exopeptidases also have limitations: Narrow Substrate Range: Each exopeptidase can only cleave specific amino acids, so a single enzyme isn’t enough to fully digest gluten. Need for Combinations: To be effective, exopeptidases must be used in combinations that mimic the natural diversity of enzymes in the small intestine. The study suggests that combining exopeptidases with other enzymes could create a more comprehensive solution for gluten digestion. Challenges in Enzyme Therapy Design Developing effective enzyme therapies requires addressing several key challenges: Targeting the Small Intestine: The small intestine is the primary site of gluten digestion, so enzymes must be designed to work effectively there. Stability Across the Digestive Tract: Enzymes need to remain active in both the acidic stomach and the alkaline small intestine. Real-World Conditions: Enzyme therapies must be tested under realistic conditions, such as with typical meals, to ensure they work as intended. The study emphasizes the importance of considering digestive physiology and drug delivery methods when designing enzyme therapies. Future Directions and Applications The study outlines several potential applications for enzyme therapies: Accidental Gluten Exposure: Enzyme therapies could serve as a “rescue” treatment for individuals who accidentally consume gluten, reducing symptoms and preventing immune reactions. Support for Refractory Celiac Disease: Patients with severe or nonresponsive celiac disease, who may have lost key digestive enzymes due to intestinal damage, could benefit from enzyme supplementation. Broader Digestive Support: Exopeptidases could also help digest other hard-to-break proteins, such as caseins and collagens, which are linked to gastrointestinal distress. Future research should focus on developing enzyme combinations that work synergistically and are stable throughout the digestive tract. Advances in computational enzymology and drug delivery systems could accelerate progress in this area. Why This Study Matters for People with Celiac Disease For individuals with celiac disease, accidental gluten exposure is a constant concern. Even with a strict gluten-free diet, trace amounts of gluten can cause symptoms and long-term damage. Enzyme therapies, particularly those involving exopeptidases, offer hope for reducing the risks associated with accidental gluten ingestion. By breaking down gluten into harmless fragments, these therapies could provide an additional layer of protection, making it easier for people with celiac disease to navigate social situations, travel, and dine out without fear. While more research is needed, the study highlights the potential of enzyme therapies to improve quality of life for those living with celiac disease. Conclusion This review underscores the challenges and opportunities in developing enzyme therapies for celiac disease. While current treatments have limitations, the study suggests that exopeptidases, especially when used in combination with other enzymes, could offer a more effective solution. By focusing on the small intestine and leveraging natural digestive processes, researchers may be able to create therapies that neutralize gluten before it triggers an immune response. For people with celiac disease, this research represents a promising step toward greater freedom and peace of mind in managing their condition. As science advances, enzyme therapies could become a vital tool in the fight against gluten-related harm. Read more at: onlinelibrary.wiley.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/novel_enzyme_study.webp.eda1ce08978bf137ce4dbf9980f367ca.webp" length="24026" type="image/webp"/><pubDate>Mon, 07 Apr 2025 13:37:02 +0000</pubDate></item><item><title>Navigating Universal Orlando Resort with Celiac Disease</title><link>https://www.celiac.com/celiac-disease/navigating-universal-orlando-resort-with-celiac-disease-r6868/</link><description><![CDATA[Celiac.com 04/04/2025 - Universal Orlando Resort is a dream destination for many, offering thrilling rides, iconic attractions, and unforgettable experiences. But for those with celiac disease, enjoying a day at the parks requires extra planning and awareness. Eating gluten free at a theme park can feel like a daunting task, but with the right information and preparation, it's possible to navigate Universal Orlando safely and confidently. This article's purpose is to help celiac guests stay safe while experiencing all the magic that Universal Orlando has to offer. We'll walk through every step of a Universal Orlando visit to ensure guests can focus on the fun without worrying about gluten exposure. Whether visiting with family or enjoying a solo adventure, this comprehensive guide will help guests with celiac disease plan and navigate the trip with ease. DISCLAIMER: No restaurant will ever guarantee a completely safe dining experience for an individual with celiac disease, and that is true of all dining establishments at Universal Orlando Resort. Cross contact is always a possibility, however remote. Each guest must measure their own risk so they feel safe. What is Universal Orlando Resort? Universal Orlando Resort is one of the world's most exciting vacation destinations, offering immersive theme park experiences that bring blockbuster films, legendary characters, and thrilling adventures to life. Universal Studios Florida opened in 1990 and has grown into a thriving resort ever since. Universal Orlando now boasts four parks: Universal Studios Florida theme park, Islands of Adventure theme park, Volcano Bay water park, and Universal EPIC Universe theme park (opening May 22, 2025). The resort also famously houses The Wizarding World of Harry Potter across all three theme parks, opened in 2010, 2014, and 2025. Situated in Orlando, Florida—one of the most visited tourist destinations in the world—Universal Orlando has grown into a premier global resort, drawing millions of guests annually. Beyond its four parks, the resort features a vibrant entertainment district, Universal CityWalk, and an expanding portfolio of on-site hotels that cater to all styles and budgets. The parks, the on-site hotels, and CityWalk Orlando each offer a wide variety of dining experiences, and they're more celiac friendly than one might think. As a powerhouse competitor to Walt Disney World, Universal Orlando continues to redefine theme park innovation. Whether a film buff, thrill-seeker, or fantasy fan, Universal Orlando delivers an unforgettable experience that places guests at the heart of the action. Overview of Dietary Accommodations at Universal Orlando Resort Universal Orlando Resort offers some of the best dietary accommodations outside of dedicated gluten free restaurants. While no entirely gluten free establishments exist within the resort, its status as a global travel destination attracts top-tier chefs from around the world, all of whom undergo extensive training in allergen protocols, including celiac safety. A resort-wide dietary accommodations policy ensures that all restaurants adhere to strict allergen safety procedures. These protocols apply universally, whether at Universal Orlando-owned establishments like The Leaky Cauldron in The Wizarding World of Harry Potter, global chains such as Margaritaville at CityWalk, or locally operated third-party restaurants like BICE Italian at Portofino Bay Hotel. Many grab-and-go locations also offer certified gluten free prepackaged snacks. While some restaurants provide more gluten free options than others, all maintain celiac safety protocols designed to prevent cross contact and ensure a safe dining experience. However, certain locations should be avoided due to the inherent risk of gluten exposure. These include (but are not limited to) Cinnabon, The Frying Dutchman (featuring only battered and fried foods), Lard Lad Donuts (known for the iconic Simpsons pink donut), and Voodoo Doughnut. Multiple Starbucks locations are scattered throughout the resort, and celiac guests should approach them with the same level of caution as any Starbucks outside Universal Orlando. Guests of Universal Orlando with celiac disease must always exercise individual judgment at each dining establishment. Planning Your Trip It's always a good idea for travelers with celiac disease to do as much preplanning as possible. Search for tips online: Many celiac guests share their celiac safe experiences from Universal Orlando in trip reviews and travel blogs. Research menus but don't rely on them too heavily: Most menus for dining venues at Universal Orlando are online. Take time to peruse menus of interest, but also note that many times the menus may not mark every gluten free option. Many restaurants will make special accommodations outside the menu offerings. Some restaurant menus don't denote any gluten free options, but chefs will even go so far as to create a new dish for celiac guests. Guests should always ask about the menu item they want. Pack snacks from home: In case celiac guests don't feel comfortable in even the safest restaurants, all guests are allowed to carry snacks from home for medical reasons anywhere in the resort. Contact the resort directly: Go straight to the source and email food.allergy@universalorlando.com with any questions prior to arrival at Universal Orlando. Eating Safely at Table Service Restaurants The table service dining experience at Universal Orlando follows the same protocols as reputable restaurants outside the resort, and celiac guests should take the same precautions they would anywhere else. Informing the server of celiac requirements is essential upon arrival. Servers use food allergy worksheets that are passed along to all staff involved in meal preparation, including chefs and bartenders. Celiac guests should always ask to speak directly with a chef or kitchen manager. Every table service restaurant at the resort is accommodating in this regard. Highly trained chefs provide detailed explanations of safe preparation methods, including the use of new gloves, separate cookware, utensils, fryers, and designated preparation areas. Staff will also bring out prepackaged items (for example, gluten free pasta or tortilla chips) and walk through ingredients with celiac guests. At well-run establishments, either a chef, a manager, or both will check in multiple times throughout the meal to ensure everything is handled properly. While staff members receive thorough training on gluten free protocols and celiac safety, procedures can vary at each restaurant. Guests should always confirm specific precautions taken in each kitchen and on each repeat visit. If a restaurant staff gets frustrated about being quizzed on celiac safe protocol, that is a sign for a celiac guest to get up and leave that restaurant immediately. Eating Safely at Counter and Window Service Restaurants Quick service restaurants may raise concerns for celiac guests, but many follow the same safety protocols as table service establishments. Celiac guests should inform staff of their dietary needs immediately upon arrival so they can take proper precautions. A chef will come to the counter to discuss food preparation and safety measures. Once an allergen order is placed, the chef will personally oversee its preparation to ensure it is handled safely. Eating Safely at Mobile Ordering Restaurants Many restaurants at Universal Orlando have transitioned from traditional counter service to mobile ordering, a change that may cause concern for celiac guests. However, strict procedures remain in place to accommodate dietary restrictions at these locations. Mobile orders can be placed through the Universal Orlando app, which is available for download from app stores. Restaurants offering mobile ordering feature interactive menus where items can be added to an order, including an option to flag allergy concerns. Once an order is submitted with an allergy notice, a restaurant team member will visit the table to discuss available options and safe preparation methods, following a process similar to table service dining. Drinking Safely at Universal Orlando Universal Orlando offers plenty of options for guests looking to enjoy a gluten free alcoholic beverage. Many restaurants throughout the theme parks, CityWalk Orlando, and the on-site hotels feature full bar service, with bartenders who are trained in celiac safety and knowledgeable about crafting gluten free drinks. Additionally, several venues offer pre-packaged gluten free options like High Noon, ensuring a safe and enjoyable adult beverage experience for those with celiac disease. Safe Dining at the Parks Restaurants inside the parks comprise a mix of table service, counter service, window service, kiosks or carts, and mobile ordering. Food from kiosks or carts should be avoided unless it is prepackaged and certified gluten free. An exception to this is Butterbeer, which is considered safe. (See more on Butterbeer below.) Some park bakeries offer prepackaged items, though most are produced on shared equipment with wheat and should be avoided. Guests should always check ingredients and warnings on the labels of prepackaged food. A lot of restaurants have nice gluten free options. All restaurants have celiac safety protocols. Several excellent options include: Finnegan's Bar and Grill: This lively Irish pub offers a spacious dining room, making it an excellent spot to cool off and unwind in the air conditioning. Among its standout dishes is one of the best gluten free burgers at Universal Orlando. The menu features classic gluten free options, including salads and steaks, and the well-trained staff ensures a safe and accommodating dining experience. Mythos: Mythos is renowned for its exceptional dietary accommodations, making it a standout dining option at Universal Orlando. The menu features a gluten free bread appetizer and several gluten free dessert options, ensuring a satisfying experience for celiac guests. Beyond the food, the restaurant's elegantly themed dining room and scenic patio offer breathtaking views of the park, adding to its appeal. Green Eggs & Ham Cafe: Green Eggs & Ham Cafe, located in the Seuss Landing area of Islands of Adventure, offers a strong selection of gluten free options. Of the six menu items, four are gluten free, including the popular pizza tots and the green eggs and ham tots. As a window service location, guests should inform the cashier of their celiac status immediately, which will prompt a chef to come to the window to discuss safe preparation. While ordering a celiac safe meal may result in a longer wait time, the extra care in preparation makes it a worthwhile choice. Today Cafe: The Today Cafe sits at the front of Universal Studios Florida and is well-known in gluten free circles to have good and safe options. Celiac guests should not eat anything prepackaged because it is all prepared on shared equipment with wheat. But many of the fresh items can be prepared safely. Safe Dining at the Hotels Most on-site hotels offer a mix of table service, grab-and-go, and poolside restaurants. Many of these dining establishments are operated by third-party vendors rather than Universal Orlando itself, meaning that food safety protocols can vary. It is always important for individuals with celiac disease to follow safe dining procedures to ensure a gluten free meal. Ask questions about every step of preparation and communicate your needs clearly. Each hotel includes at least one table service restaurant with well-trained staff and a grab-and-go location that typically offers prepackaged gluten free options. For on-site hotel restaurants with buffet-style service, chefs will prepare meals separately in the kitchen under standard safety conditions to accommodate guests with celiac disease. Celiac guests should avoid eating from the buffet itself due to the high risk of cross contact. Budget hotels do not offer room service but provide a pizza delivery option, which carries similar risks to national chains like Domino's and should not be considered safe. In contrast, Signature Collection hotels offer room service that follows the same safety protocols as their table service restaurants. When placing an order by phone, guests should request the staff member responsible for allergy protocols to ensure proper handling. Excellent on-site hotel safe dining options include (but are not limited to): Trattoria del Porto (Portofino Bay Hotel): Portofino Bay Hotel is known for being particularly accommodating to guests with celiac disease, despite its Italian-themed dining venues. Trattoria del Porto, the hotel's main all-day table service restaurant, offers breakfast, lunch, and dinner with strong gluten free options. Breakfast is served as a buffet, but kitchen staff prepare meals separately for celiac guests to prevent cross contact. Gluten free pancakes are featured on the breakfast menu, and a dedicated fryer is used for French fries throughout the day. Trattoria del Porto follows the same high allergen safety standards as Universal Orlando's top allergen-friendly restaurants, with staff readily available to address any questions about food preparation and protocols. The Kitchen (Hard Rock Hotel): The Kitchen, the Hard Rock Hotel Orlando's primary all day dining venue, specializes in classic American fare. The menu highlights gluten free options, though celiac guests should always confirm with the staff to ensure proper preparation and safety measures are followed. Amatista Cookhouse (Sapphire Falls Resort): Sapphire Falls Resort is known for its strong commitment to allergen-friendly dining, and Amatista Cookhouse exemplifies this standard. As the hotel's main all day table service restaurant, it features one of the most informative menus on the property, clearly marking multiple allergens. Amatista Cookhouse follows the same rigorous allergy protocols as Universal Orlando's top allergen-friendly restaurants, with staff readily available to address any questions from celiac guests. Beyond its accommodations for dietary restrictions, the restaurant is also praised for its flavorful and well-prepared dishes. Safe Dining at CityWalk Orlando Most, if not all, the restaurants at CityWalk Orlando are run by third parties, and many of them are chains. There are places that celiacs should obviously avoid, like Voodoo Doughnut and Cinnabon. But there are many places with outstanding safety protocols and gluten free options. Excellent CityWalk safe dining options include (but are not limited to): Antojitos Authentic Mexican Food: Antojitos, a lively table service Mexican restaurant, features a spacious dining area, a vibrant bar, and frequent live music. The menu highlights numerous gluten free options, and the chef personally discusses meal choices with celiac guests and checks in throughout the visit. Antojitos usually uses a separate fryer for chips, though this can vary, so it is important to double check. The queso, tableside guacamole, and salsa are all gluten free. Several main dishes are also gluten free, including tacos, enchiladas, and fajitas. The restaurant also offers a selection of excellent gluten free cocktails, making it a standout option for individuals with celiac disease. Hot Dog Hall of Fame: Hot Dog Hall of Fame, a window service restaurant at CityWalk, specializes in hot dogs and fries. The location typically offers a separate fryer for fries, though celiac guests should always confirm. Gluten free buns are available and highly praised for their quality. The open kitchen, visible through a front-facing window, allows guests to observe the food preparation process, providing an added level of reassurance for celiac guests. Margaritaville: Margaritaville Orlando, the renowned table service restaurant founded by Jimmy Buffett, offers a vibrant dining experience with a variety of gluten free options clearly marked on the menu. In addition to the items listed, several other dishes, like the Volcano Nachos, can be safely prepared for guests with celiac disease upon request. The restaurant's patio provides a perfect retreat from the heat, offering a relaxing atmosphere to enjoy a gluten free cocktail while people watching as CityWalk guests come and go. Menchie's Frozen Yogurt: Menchie's Frozen Yogurt offers a variety of gluten free options, consistent with other locations in the popular frozen yogurt chain. As with any frozen yogurt venue, guests with celiac disease should exercise caution to ensure safe selections and avoid cross contact. Gluten Free at the Wizarding World of Harry Potter The good news? Butterbeer is gluten free. It's probably the most exciting thing about Universal Orlando, especially for Harry Potter fans. There are multiple varieties of butterbeer, and the hot, cold, frozen, ice cream, and potted cream varieties are all gluten free. The bad news? There is a replica of Honeydukes candy shop at the Wizarding World and nothing there is celiac safe. All candies are labeled as produced on shared equipment with wheat. The other good news? The Leaky Cauldron and the Three Broomsticks, the main restaurants in the Wizarding World, have excellent safety protocols and very good gluten free options. These restaurants use the mobile ordering process detailed earlier in this article. Other Important Safety Guidelines at Universal Orlando Even when not dining, there are important precautions guests should take to stay gluten free at Universal Orlando. While celiac guests carefully choose gluten free meals, tens of thousands of other guests visit the parks daily without the same considerations. Beyond the typical germs found in shared spaces—such as queues, ride seats, rails, and benches—there is also a risk of cross contact. The previous guest may have eaten a cheeseburger (without a gluten free bun) just before their ride, leaving gluten behind on a lap bar or other safety restraint. Celiac guests should carry wipes in a park bag and thoroughly clean their hands after exiting a ride. Guests should also avoid touching their mouth, face, or food until hands have been properly washed or sanitized. Final Tips for a Safe & Fun Universal Orlando Trip While navigating Universal Orlando with celiac disease requires some extra preparation, it doesn't mean celiac guests can't have a fantastic time. Here are a few final tips to help ensure a visit is as safe and enjoyable as possible: Communicate early and often: Immediately inform staff about celiac needs upon arrival at restaurants or quick service locations. Letting them know upfront will help prevent any cross contact issues and ensure a safely prepared meal. Walk through each step of safe preparation and clarify your needs on each visit. Always double check with chefs or managers if unsure about anything on the menu. Download the Universal Orlando app: The Universal Orlando app is a great tool for checking restaurant menus, wait times, and other helpful details on the go. Many restaurants list allergen information, which can make meal planning much easier while at the resort. Carry snacks from home: While Universal Orlando offers a range of gluten free options, it's always a good idea to carry a few gluten free snacks to keep energy up throughout the day. This can be especially useful between meals or when finding a safe option might be difficult due to crowds or availability. Eat at restaurants during off-peak times: As with any restaurant, visiting Universal Orlando restaurants during non-peak hours gives staff more time to carefully prepare celiac safe meals. Stay hydrated and rested: Universal Orlando is a large resort with long days of walking and excitement. Be sure to drink plenty of water and take breaks as needed. Stress and fatigue can affect overall well-being, so rest when needed and keep energy levels high to fully enjoy the experience. Don't be afraid to get up and leave: Celiac guests report largely excellent experiences at Universal Orlando, but individuals with celiac disease should not hesitate to leave a restaurant if they feel uncomfortable with the safety protocols (or lack thereof). Keep a positive attitude and have fun: Above all, remember that Universal Orlando is meant to be a fun experience. While it's important to take precautions for one's health, don't let the fear of potential challenges take away from the adventure. With preparation and awareness, guests with celiac disease can focus on enjoying the rides, attractions, and magical moments. By following these tips, celiac guests will be able to experience all that Universal Orlando has to offer while staying safe and gluten free. With a little planning and a lot of fun, a celiac-friendly trip to the parks will be a memorable one. Conclusion A visit to Universal Orlando is an exciting and memorable experience, and it's completely possible to enjoy all the magic while managing celiac disease. By planning ahead, knowing where to find safe meals, and communicating with staff about celiac safety needs, guests with celiac disease can experience the resort without the stress of worrying about gluten. Remember that Universal Orlando takes food allergies seriously and offers a variety of safe dining options, so don't hesitate to ask questions and take the necessary precautions. With the right preparation, guests will be able to focus on the fun, create lasting memories, and experience all the excitement this world-class resort has to offer. Read more about safe gluten free dining at Universal Orlando at universalunlocked.com.]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/entrance_universal_studios_florida.webp.1a961cb8047dd12746e619fddebc968b.webp" length="38772" type="image/webp"/><pubDate>Sat, 05 Apr 2025 15:37:00 +0000</pubDate></item><item><title>The Hidden Challenges of Gluten-Free Dining: What Dylan Dreyer's Airport Experience Reveals for People with Celiac Disease and Gluten Sensitivity</title><link>https://www.celiac.com/celiac-disease/the-hidden-challenges-of-gluten-free-dining-what-dylan-dreyers-airport-experience-reveals-for-people-with-celiac-disease-and-gluten-sensitivity-r6828/</link><description>Celiac.com 04/04/2025 - Dylan Dreyer, the well-known meteorologist and Today show personality, recently shared a frustrating experience that struck a chord with many people living with celiac disease or gluten sensitivity. While dining at an airport restaurant with her family, Dreyer discovered that the "gluten-free" pizza option on the menu was not actually safe for her 8-year-old son, Calvin, who has celiac disease. The issue? The gluten-free pizza crust was cooked in the same oven as regular pizzas, leading to cross-contamination. Dreyer’s public service announcement (PSA) on Instagram highlighted a widespread problem that affects millions of people worldwide. For those with celiac disease or gluten sensitivity, dining out—especially in high-stress environments like airports—can be a minefield of misinformation and risk. This article delves into the implications of Dreyer’s experience, the challenges faced by individuals with gluten-related disorders, and what needs to change to create safer dining experiences for everyone. Understanding Celiac Disease and Gluten Sensitivity What Is Celiac Disease? Celiac disease is an autoimmune disorder in which the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. This damage can lead to a range of symptoms, including digestive issues, malnutrition, fatigue, and even long-term complications like osteoporosis or neurological disorders. For people with celiac disease, avoiding gluten is not a lifestyle choice but a medical necessity. What Is Non-Celiac Gluten Sensitivity? Non-celiac gluten sensitivity (NCGS) is a condition in which individuals experience symptoms similar to those of celiac disease—such as bloating, headaches, and fatigue—without the autoimmune response or intestinal damage. While the exact mechanisms of NCGS are still being studied, the need for a gluten-free diet is equally critical for those affected. The Importance of Strict Gluten-Free Practices For individuals with celiac disease or severe gluten sensitivity, even trace amounts of gluten can cause adverse reactions. This means that gluten-free food must be prepared in a dedicated environment, using separate utensils, cookware, and cooking surfaces to avoid cross-contamination. Unfortunately, as Dreyer’s experience illustrates, many restaurants fail to meet these standards. The Problem with "Gluten-Free" Labeling Misleading Menus and False Promises One of the most significant challenges for people with gluten-related disorders is the inconsistency in how "gluten-free" options are presented. In Dreyer’s case, the airport restaurant advertised a gluten-free pizza crust but failed to mention that it would be cooked in the same oven as regular pizzas. This oversight rendered the option unsafe for her son. This issue is not unique to airports. Many restaurants and food establishments use the term "gluten-free" loosely, often without understanding the strict protocols required to ensure safety. For individuals with celiac disease, this can lead to a false sense of security and, ultimately, a harmful dining experience. The Risks of Cross-Contamination Cross-contamination occurs when gluten-free food comes into contact with gluten-containing ingredients or surfaces. Common sources of cross-contamination include shared fryers, toasters, cutting boards, and cooking utensils. In Dreyer’s situation, the shared pizza oven was the culprit. For people with celiac disease, even a small amount of gluten—equivalent to a few crumbs—can trigger symptoms and cause intestinal damage. This makes cross-contamination a serious concern that cannot be overlooked. The Broader Implications for Travelers with Gluten-Related Disorders Airports as a Dining Desert Airports are notoriously challenging for individuals with dietary restrictions. The fast-paced, high-volume nature of airport dining often leads to shortcuts in food preparation and a lack of attention to detail. For travelers with celiac disease or gluten sensitivity, finding safe and reliable meal options can feel like an impossible task. Dreyer’s experience underscores the need for airports to prioritize inclusivity in their dining offerings. This includes not only providing gluten-free options but also ensuring that these options are prepared safely and free from cross-contamination. The Emotional Toll of Unsafe Dining Beyond the physical risks, the constant vigilance required to avoid gluten can take a significant emotional toll. For parents like Dreyer, the stress of ensuring their child’s safety is compounded by the frustration of encountering misleading or inadequate options. The comments on Dreyer’s Instagram post reflect this sentiment, with many individuals expressing their exhaustion and frustration. One user wrote, "We just have to keep educating (but it’s exhausting)," highlighting the ongoing battle for awareness and understanding. What Needs to Change Education and Training for Food Service Staff One of the most critical steps in addressing this issue is improving education and training for food service staff. Many restaurant employees may not fully understand the severity of celiac disease or the importance of avoiding cross-contamination. By providing comprehensive training, restaurants can ensure that their gluten-free offerings are truly safe for those who need them. Clear and Accurate Labeling Restaurants and food establishments must be transparent about their gluten-free practices. This includes clearly stating whether gluten-free items are prepared in a dedicated environment or if there is a risk of cross-contamination. Menus should provide detailed information to help customers make informed decisions. Advocacy and Awareness Public figures like Dylan Dreyer play a crucial role in raising awareness about the challenges faced by individuals with gluten-related disorders. By sharing their experiences, they can amplify the voices of those who often feel overlooked and push for meaningful change. As one commenter on Dreyer’s post noted, "If there were more people with your voice range, things could change for those with celiac disease." Advocacy efforts can lead to increased demand for safe dining options and, ultimately, better standards across the food industry. Conclusion: A Call for Inclusivity and Safety Dylan Dreyer’s airport dining experience serves as a powerful reminder of the challenges faced by individuals with celiac disease and gluten sensitivity. For these individuals, dining out is not just a matter of preference but a complex and often stressful endeavor that requires constant vigilance. The food industry—especially high-traffic environments like airports—must do better to accommodate the needs of this community. This includes providing truly safe gluten-free options, educating staff, and being transparent about food preparation practices. By addressing these issues, we can create a more inclusive dining experience for everyone, ensuring that individuals with gluten-related disorders can enjoy meals without fear or frustration. As Dreyer aptly put it, "Do better." It’s a call to action that resonates far beyond airport restaurants, challenging us all to prioritize safety, understanding, and inclusivity in every aspect of food service. Read more at: instagram.com and parade.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/dylan_dreyer_pizza_restaurant.webp.84db23ae3359d3a25c5da3e6b5e8778f.webp" length="51012" type="image/webp"/><pubDate>Fri, 04 Apr 2025 13:34:02 +0000</pubDate></item><item><title>Study Examines the Higher Cost and Lower Nutrition of Replacement Gluten-Free Foods (+Video)</title><link>https://www.celiac.com/celiac-disease/study-examines-the-higher-cost-and-lower-nutrition-of-replacement-gluten-free-foods-video-r6826/</link><description>Celiac.com 04/03/2025 - The popularity of gluten-free diets has surged in recent years, often driven by health-conscious consumers who believe that avoiding gluten leads to better health outcomes. While a gluten-free diet is essential for individuals with celiac disease, wheat allergies, or non-celiac wheat sensitivity, many people who do not have these conditions are also eliminating gluten from their diets. However, this growing trend comes with nutritional and financial trade-offs that are not always well understood. Comparing Gluten-Free and Gluten-Containing Products A study examining 39 gluten-free products and their gluten-containing counterparts found significant differences in nutritional content and cost. On average, gluten-free products contained less protein while having higher amounts of sugar and calories. These findings challenge the common perception that gluten-free foods are inherently healthier. Additionally, gluten-free products are generally more expensive than their gluten-containing counterparts. The price difference can create financial strain for individuals who need to follow a gluten-free diet for medical reasons. This discrepancy in cost and nutrition highlights a critical need for improved product formulation and consumer awareness. Nutritional Challenges of a Gluten-Free Diet Gluten-free products often lack essential nutrients, including dietary fiber and protein. Many manufacturers attempt to compensate for these deficiencies by adding supplements. However, incorporating dietary fiber during the production process can sometimes interfere with protein digestion, reducing the overall nutritional value of the product. Another concern is the higher sugar content in gluten-free products. Increased sugar consumption has been linked to various health issues, including weight gain, diabetes, and metabolic disorders. Studies suggest that individuals on a long-term gluten-free diet may experience increased body mass index and potential nutritional deficiencies due to the composition of gluten-free foods. One essential nutrient that gluten-free products frequently lack is arabinoxylan, a type of non-starch polysaccharide found in wheat, rye, and barley. Arabinoxylan is known for its health benefits, including promoting beneficial gut bacteria, improving digestion, and regulating blood sugar levels. The absence of this nutrient in many gluten-free foods could have unintended health consequences. Limited Nutritional Improvements in Gluten-Free Products Despite these challenges, some gluten-free products, such as seeded breads, have been formulated to contain significantly higher fiber content than their gluten-containing counterparts. This improvement is largely due to the use of ingredients like pseudo-cereals (such as quinoa and amaranth) and hydrocolloids, which help improve the texture and nutritional quality of gluten-free baked goods. However, these nutritional improvements are not uniform across all gluten-free products. Regional variations exist, with gluten-free products in certain countries, such as Spain, often having lower fiber content than those in the United States. These inconsistencies suggest that more work is needed to ensure that gluten-free foods are nutritionally adequate across different markets. The Economic Burden of Gluten-Free Diets The growing market for gluten-free products reflects increasing consumer demand, with the global gluten-free industry valued at over $7 billion in 2024. In the United States alone, gluten-free product sales are expected to exceed $5.9 billion. However, the percentage of individuals who require a gluten-free diet for medical reasons remains relatively small. Only about 1% of the population has celiac disease, 6% experience non-celiac wheat sensitivity, and even fewer have wheat allergies. Meanwhile, nearly 25% of Americans consume gluten-free products, often for non-medical reasons. Since gluten-free foods are generally more expensive to produce due to ingredient sourcing and manufacturing constraints, many consumers end up paying a premium for these products without gaining significant health benefits. For those with medical conditions requiring a gluten-free diet, this cost burden can make maintaining proper nutrition more challenging. The Future of Gluten-Free Food Development To address these issues, investment in research and development is crucial for creating more nutritionally balanced gluten-free products. Researchers are exploring ways to enhance the nutrient profiles of these foods while ensuring they remain affordable. One promising avenue is conducting human feeding trials to determine the best formulations for gluten-free products. These trials would help ensure that gluten-free foods provide the necessary nutrients without adverse health effects. Government collaborations and financial incentives could also help make gluten-free products more cost-competitive. By subsidizing the production of gluten-free ingredients and supporting local sourcing, the overall cost of gluten-free foods could be reduced, benefiting consumers who require these products for medical reasons. Raising Public Awareness Educating the public about the realities of gluten-free diets is essential. Many people adopt a gluten-free lifestyle under the false assumption that it is inherently healthier, even though research suggests otherwise. Public health initiatives should focus on helping consumers make informed decisions about their dietary choices. For individuals who do not medically require a gluten-free diet, it is important to weigh the nutritional drawbacks and financial costs before eliminating gluten from their meals. For those who do need to follow a strict gluten-free diet, increased awareness can drive demand for better and more affordable gluten-free options. The Impact on Individuals with Celiac Disease For people with celiac disease, wheat allergies, or gluten sensitivity, a gluten-free diet is not a choice but a necessity. However, the study highlights significant challenges, including the lower nutritional value and higher cost of gluten-free products. While some gluten-free products are improving in terms of fiber content, the overall market still lacks affordable, nutritionally complete options. This research underscores the need for continued improvements in gluten-free food production, pricing, and public education. Those with celiac disease and other gluten-related disorders should be aware of the nutritional gaps in many gluten-free products and work with dietitians to ensure they are meeting their dietary needs. Meanwhile, for the broader public, this study serves as a reminder that going gluten-free without medical necessity may not be the healthiest or most cost-effective choice. Read more at: link.springer.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/catering_CC--lissa_franke.webp.ecadc65be5c8a50ba03768a59b902944.webp" length="21650" type="image/webp"/><pubDate>Thu, 03 Apr 2025 13:31:02 +0000</pubDate></item><item><title>Little Northern Bakehouse: Gluten-Free Unicorn Toast</title><link>https://www.celiac.com/celiac-disease/little-northern-bakehouse-gluten-free-unicorn-toast-r4700/</link><description>Celiac.com 04/01/2025 - Creamy. Crunchy. Mythical? More like magical! Everyone can enjoy this Easy Plant-based Gluten-free Unicorn Toast without sacrificing fun or flavor! With echoes of cheesecake and fanciful pops of color, this tasty toast is a lighthearted treat that serves up the joy of the real thing to kids of all ages! A blank canvas for creativity, this simple snack invites you to play with your food and eat with your eyes! Set the measuring spoons aside and decorate your gluten-free unicorn toast the way that makes your inner child squeal with delight! (The more sprinkles, the better!) Whether you’re entertaining friends, hosting a tea party for your kids and their stuffed best friends, or just need an excuse to bring some color to a grey and dreary Sunday afternoon—this sweet and simple snack is sure to delight! The Joy of The Real Thing When we say everyone can enjoy this deliciously decorated toast, we mean everyone! Our recipe starts with a hearty slice of gluten-free sprouted grain bread, generously spread with colorful plant-based cream cheese, and sprinkled with—well, sprinkles of course! But don’t worry. Just like all our recipes, we went the extra mile to keep things gluten-free and allergy-friendly. That’s why we used vegan, gluten-free, organic sprinkles in our version, and made sure to only use plant-based food coloring as well. But these allergy-friendly recipe swaps are just the beginning! Scroll down to sign up for our newsletter to invite gluten-free and allergy-friendly ideas and inspiration into your inbox. And follow Little Northern Bakehouse on your favorite socials to find more like this in your daily feed (we’re on Instagram, Facebook, and Pinterest). Find Little Northern Bakehouse near you.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/LNB_Blog-Header_UnicornToast_APR2025.webp.75ecaf66439dcc7f6477ccfde231296e.webp" length="18242" type="image/webp"/><pubDate>Tue, 01 Apr 2025 17:30:00 +0000</pubDate></item><item><title>The Holidaily Story: Brewing a Gluten-Free Revolution</title><link>https://www.celiac.com/celiac-disease/the-holidaily-story-brewing-a-gluten-free-revolution-r6860/</link><description>Celiac.com 04/01/2025 - For beer lovers with celiac disease or gluten sensitivities, finding a safe and delicious brew has often been a challenge. Enter Holidaily Brewing Company, a trailblazer in the world of certified gluten-free beer. Founded in Golden, Colorado, Holidaily is redefining the beer experience for those avoiding gluten, including celiac and highly intolerant consumers, proving that gluten-free beer can be both safe and great tasting. Karen Hertz, the visionary behind Holidaily, turned her personal health challenges into a mission to revolutionize the beer industry. As a two-time cancer survivor, Karen adopted a gluten-free diet as part of her recovery. Frustrated by the lack of high-quality gluten-free beer options, she combined her expertise in the beer industry with her passion for innovation. Karen’s journey led to the creation of Holidaily Brewing Co., a company dedicated to crafting exceptional gluten-free beers that everyone can enjoy. Holidaily stands out as one of the only certified gluten-free breweries and the ONLY certified women-owned brewery in the United States. Their process is meticulous and innovative, ensuring that not a single gluten-containing ingredient enters their facility. Using locally sourced, malted gluten-free grains like millet and buckwheat, Holidaily brews and packages all their beers on-site. Each batch undergoes rigorous testing and certification to guarantee safety and quality, making Holidaily a trusted name for gluten-free beer enthusiasts. Holidaily has earned widespread recognition for its commitment to quality and innovation. Recently, Forbes named Holidaily one of the top women-owned breweries changing the craft beer industry. Additionally, in 2024 alone, the brewery was honored with a gold medal at the Great American Beer Festival and included in the U.S. Chamber of Commerce’s Top 100 Small Businesses list. These accolades underscore Holidaily’s impact on the craft beer world and its dedication to inclusivity. Since its inception in 2016, Holidaily Brewing Co. has grown from a local gem to a nationally celebrated brand. Their flagship beer, Favorite Blonde Ale, is the top-selling gluten-free craft beer in the country. With distribution across 10 states—Colorado, Arizona, Texas, California, Washington, Oregon, Idaho, Kansas, Missouri, and Wyoming—and shipping to all states that allow alcohol delivery, Holidaily is bringing gluten-free beer to the masses. The brewery also partners with major retailers like Safeway, Kroger, Target, Whole Foods and Sprouts, and is the official beer sponsor of the Celiac Cruise, where passengers enjoy exclusive access to Holidaily's gluten-free brews. These efforts reflect the company's leadership in creating safe, enjoyable beer experiences for the gluten-free community no matter where they are. Ready to raise a glass to gluten-free excellence? Explore Holidaily Brewing Company’s wide range of beers and discover your new favorite brew. Whether you’re gluten-free by necessity or choice, Holidaily offers a beer experience that’s inclusive, innovative, and undeniably delicious. 100% Gluten-Free. 100% Great Beer. Visit Holidaily Brewing to learn more and find their great-tasting beers near you.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Holidaily_Karen_Billboard.webp.84a9bffd674d6516e10ac317cf5a0911.webp" length="37608" type="image/webp"/><pubDate>Tue, 01 Apr 2025 14:37:00 +0000</pubDate></item></channel></rss> If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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