Wondering if anyone knows whether Lindt chocolate balls are gluten free. The Lindt Canadian website says yes but the Lindt USA website says no. The information is a bit confusing.

My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin. He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok. Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior?

Are Bobresmill gluten free oats ok for sensitive celiacs?

Celiac.com 12/27/2025 - Egg drop soup has long been a comforting staple in Chinese home kitchens and restaurants alike. Traditionally served as a light beginning to a meal, it is believed to have originated as a simple way to stretch a small amount of eggs into a nourishing dish. The silky ribbons of cooked egg floating in hot broth made it both economical and soothing, especially during colder months or times of illness. Over time, it became popular worldwide, often appearing on Chinese restaurant menus as one of the most familiar and approachable soups. For people with celiac disease or gluten sensitivity, however, egg drop soup is not always safe when ordered out. Many versions use wheat-based soy sauce, commercial bouillon, or broths thickened with gluten-containing starches. This gluten-free egg drop soup keeps the spirit and simplicity of the original while using gluten-free ingredients, such as gluten-free broth and cornstarch, and offers optional additions like corn, peas, or mushrooms for extra texture and flavor. It comes together quickly, making it ideal for an easy lunch, a starter, or a gentle meal when your stomach needs something calm. Ingredients For the Soup Base * 4 cups gluten-free chicken or vegetable broth * 1 tablespoon gluten-free tamari or coconut aminos (optional, for deeper flavor) * 1 teaspoon toasted sesame oil * ½ teaspoon fine sea salt, or to taste * ¼ teaspoon ground white or black pepper * 2 cloves garlic, lightly crushed * 3 slices fresh ginger, about ⅛ inch thick each Thickener and Eggs * 2 tablespoons gluten-free cornstarch * 3 tablespoons cool water * 3 large eggs Optional Add-Ins * ½ cup canned sweet corn kernels, drained and rinsed * ½ cup frozen peas, thawed * ½ cup thinly sliced mushrooms (such as shiitake or button mushrooms) For Garnish * 2 green onions, thinly sliced * Extra ground pepper, to taste * A few drops of toasted sesame oil (optional) Instructions 1. Build the Flavorful Broth * Pour the gluten-free broth into a medium saucepan or small soup pot. * Add the gluten-free tamari or coconut aminos (if using), toasted sesame oil, sea salt, and ground pepper. * Add the lightly crushed garlic cloves and ginger slices to the pot. These aromatics will infuse the broth with gentle flavor. * Place the pot over medium heat and bring the mixture to a steady simmer. Allow it to simmer gently for about 8 to 10 minutes so the flavors can develop. * After simmering, use a slotted spoon to remove the garlic and ginger slices. Discard them so the broth remains smooth. 2. Add Optional Vegetables * If you would like a more substantial soup, stir in your choice of optional add-ins: sweet corn, peas, mushrooms, or a mix. * Let the vegetables simmer in the broth for 3 to 4 minutes, or until they are tender. Mushrooms may need the full 4 minutes, while peas and corn soften quickly. 3. Prepare the Thickener and Eggs * In a small bowl, mix the cornstarch and cool water until completely smooth. There should be no visible lumps. This mixture is your thickener. * In a separate bowl or measuring cup, crack the eggs and beat them gently with a fork until the yolks and whites are fully combined. Do not whip too much air into them; a gentle beating is enough. 4. Thicken the Soup * Make sure the broth is at a gentle simmer, not a hard boil. Stir the broth in a circular motion with a spoon. * Give the cornstarch mixture a quick stir to recombine, then pour it slowly into the simmering broth while stirring constantly. * Continue simmering for 1 to 2 minutes until the broth looks slightly thicker and silkier. It should lightly coat the back of a spoon. 5. Create the Egg Ribbons * Turn the heat down to low so the soup is just gently bubbling at the surface. * Use a spoon or ladle to stir the soup in one direction, creating a slow whirlpool in the pot. * While the soup is moving, slowly pour the beaten eggs into the center of the swirling broth in a thin, steady stream. Pouring too fast will create large clumps instead of delicate ribbons. * Allow the eggs to set for a few seconds, then gently stir once or twice to separate the strands. The eggs will cook almost instantly and form soft, feather-like ribbons. 6. Adjust Seasoning and Serve * Taste the soup and adjust the seasoning with more salt, pepper, or a few drops of tamari if needed. * Ladle the soup into bowls. Top each bowl with sliced green onions, a sprinkle of pepper, and a tiny drizzle of toasted sesame oil if desired. * Serve immediately while the soup is hot and the egg ribbons are tender. Tips for Keeping It Safely Gluten-Free * Ensure your broth is labeled gluten-free, as some store-bought broths and bouillon products contain wheat or barley. * Use tamari or coconut aminos that are certified gluten-free instead of regular soy sauce. * Check that your cornstarch is processed in a gluten-free facility to avoid cross-contact. * Use clean pots, ladles, and stirring spoons that have not been used for gluten-containing foods without proper washing. Conclusion This gluten-free egg drop soup honors the simple roots of the classic dish while making it safe and accessible for those with celiac disease or gluten sensitivity. The gentle, aromatic broth and delicate ribbons of egg offer comfort in a bowl, and the optional vegetables add color, texture, and extra nourishment. By paying attention to gluten-free ingredients and preparation, you can confidently enjoy a restaurant-style favorite at home, whether you serve it as a light starter, a soothing lunch, or a calming meal at the end of a long day.

Anti TTG (IgA) 2.430 U/mL Anti TTG (IgG) 288.2 U/mL

Surgery was in April 2023 due adhesions wrapped around my small bowel which caused blockage and had to be removed. Adhesions were so badly entangled that Surgeon could not cut out them, so the resection was performed. July 2025 started having severe yellow diarrhea and sometimes constipation. Just had another episode and was tested for celiac. Blood test stated 1.5 after eating gluten for 2 weeks. Lipase level was 120. Having an CT scan to check the pancreas. I have never had any issues eating gluten and now I am so fearful that I might have celiac. Has anyone had a small bowel resection? I am 65 years old. UGGH! I am still feeling bloating etc.

Celiac.com 12/26/2025 - Gluten-free breads have become increasingly important as more people are diagnosed with celiac disease and gluten-related disorders. Yet gluten-free bread is still known for its limitations. It often has a dense texture, low volume, poor elasticity, and a less appealing eating experience. One of the biggest reasons for these shortcomings is that gluten-free flours do not naturally create the stretchy, stable structure that gluten provides in traditional bread. Quinoa has emerged as a promising ingredient for gluten-free foods because it is naturally free of gluten and is rich in nutrients such as protein, fiber, vitamins, and beneficial carbohydrates. Even so, quinoa flour still struggles to perform like wheat flour when baked into bread. To overcome these challenges, researchers have been investigating new ways to alter or “modify” quinoa flour to improve its baking performance without relying on chemical additives. The study summarized here explored one such method known as radio frequency treatment. This technique uses energy waves to heat materials quickly and evenly. The researchers examined how radio frequency treatment changed the physical and functional behavior of quinoa flour and whether these changes could improve the quality of gluten-free bread. What Is Radio Frequency Treatment? Radio frequency treatment is a type of heating technology that warms food materials from the inside out. Unlike traditional heating, which starts at the surface and moves inward, radio frequency energy penetrates food more uniformly. This helps prevent uneven heating and gives researchers greater control over how starches and proteins behave during processing. Previous work has shown that radio frequency treatment can change the structure of starch, improve thermal properties, and alter digestibility. These benefits made it a good candidate for modifying quinoa flour, particularly because quinoa starch and protein play a major role in its behavior during baking. How the Study Was Performed The researchers prepared quinoa flour and exposed it to radio frequency treatment at different temperatures ranging from 80 to 110 degrees Celsius and at several moisture levels between 20 and 30 percent. After treatment, the flour was analyzed at multiple levels, including: * Microscopic structure * Crystalline and molecular organization * Thermal behavior * Solubility and swelling behavior * Viscoelastic properties * Pasting characteristics The team then prepared gluten-free bread using untreated quinoa flour and compared it with bread made using treated flour. They evaluated loaf volume, pore structure, and texture to determine whether the treated flour produced better bread. How Radio Frequency Treatment Changed the Flour One of the clearest results was that the starch granules in quinoa flour cracked, fractured, and began to clump together after treatment. These structural changes increased the average particle size of the flour. Under a confocal microscope, the researchers also saw tighter interactions between starches and proteins, meaning the internal structure of the flour became more interconnected. The treatment also changed the molecular organization of the flour. The crystallinity—the way starch molecules naturally arrange themselves—was reduced as both temperature and moisture increased. This reduction made the flour less rigid and more flexible, which affected its behavior during baking. Another important change was in the flour’s ability to swell, dissolve, and interact with water and heat. The treated flour displayed improvements in: * Viscoelasticity (the ability to stretch and resist deformation) * Pasting behavior (how starch thickens during heating) * Thermal stability * Water binding and solubility These enhanced qualities are essential for gluten-free bread, where starch must “stand in” for gluten to create structure. Effects on Gluten-Free Bread Quality When the treated quinoa flour was used to bake gluten-free bread, the improvements were easy to see. Bread made from optimally treated flour had: * A higher loaf volume * A more uniform and stable pore structure (better crumb) * A significantly softer texture The softer texture likely resulted from stronger starch–protein interactions and improved pasting behavior, which helped mimic some of the structural functions normally provided by gluten. The loaf volume improvement suggests that the treated flour was better able to hold gases during baking, resulting in lighter, less dense bread. Why These Findings Matter This research demonstrates that radio frequency treatment can meaningfully change the internal structure of quinoa flour in ways that make it more suitable for gluten-free baking. By strengthening the interaction between starch and protein and altering how the flour behaves under heat and water exposure, the treatment produces bread that more closely resembles traditional wheat-based bread in texture and appearance. This method also provides a physical, non-chemical way to improve gluten-free foods. Since many consumers prefer clean-label products without additives, radio frequency treatment could support healthier and more natural gluten-free options. Importance for People with Celiac Disease For individuals with celiac disease, high-quality gluten-free bread is more than a preference—it is a necessity. Poor texture, dryness, and low nutritional value are common complaints with gluten-free bread. The improvements demonstrated in this study show that radio frequency–treated quinoa flour may lead to better-tasting, more enjoyable gluten-free bread that is easier to incorporate into daily life. Since quinoa is naturally rich in nutrients and does not contain gluten, enhancing its bread-making abilities provides a strong foundation for creating healthier and more appealing gluten-free foods. This research offers hope for future gluten-free products that do not compromise on quality or texture and may significantly improve the eating experience for people with celiac disease. Read more at: onlinelibrary.wiley.com

I’m 43, just newly diagnosed with a horrible case of shingles last week . They are all over my face , around my eye, ear , all in my scalp. Lymph nodes are a mess. Ear is a mess. My eye is hurting and sensitive. Pain has been a 10/10+ daily. Taking Motrin and Tylenol around the clock. I AM MISERABLE. The pain is unrelenting. I just want to cry. But Developing shingles has me a bit concerned about my immune system which also has me wondering about celiac and if there’s a connection to celiac / gluten and shingles; particularly since I haven't been 💯 gluten free because of all the confusing test results and doctors advice etc., is there a connection here? I’ve never had shingles and the gluten/ celiac roller coaster has been ongoing for a while but I’ve had gluten off and on the last year bc of all the confusion

There were some interesting talks, particularly Prof Ludvig Stollid's talk on therapeutics for coeliac disease. https://www.youtube.com/playlist?list=PLRcl2mPE0WdigRtJPvylUJbkCx263KF_t

Celiac.com 12/25/2025 - Celiac disease is an intestinal condition triggered when genetically susceptible people eat foods that contain gluten. Gluten is a group of proteins found in wheat, barley, and rye. Although genes and gluten exposure are both needed for the disease to develop, not everyone who has the risk genes becomes sick. This has led scientists to explore other contributors, especially those involving the digestive system and the microorganisms living inside the intestine. Recent research suggests that the gut environment plays an important part in determining whether a person with the necessary genes will eventually develop the disease. The study summarized here examined Chinese adults living in Xinjiang who were diagnosed with celiac disease and then compared them with healthy adults of similar age, sex, and ethnic background. The goal was to look deeply at the microorganisms living in their digestive systems and the chemical by-products found in their stool. By analyzing these patterns together, the researchers hoped to identify a clearer explanation of why some individuals develop celiac disease while others with the same genes do not. How the Study Was Conducted The research team collected stool samples from forty adults with celiac disease and forty healthy volunteers. All participants had not recently taken antibiotics or probiotic supplements, since these could alter gut microorganisms. Blood samples were also collected to determine whether each participant carried the human leukocyte antigen genes most strongly linked to celiac disease. The stool samples were analyzed in two major ways. First, the scientists sequenced all digestive microorganisms, including bacteria, viruses, and other microbes, to understand which species were present and in what quantities. Second, they used advanced chemical analysis to identify thousands of small molecules produced during digestion. These molecules can serve as clues to how the body responds to food, inflammation, and changes in the gut environment. By combining both types of data, the researchers aimed to identify patterns that distinguish people with celiac disease from those without it. They also explored whether those who carry the known celiac disease genes but do not have the condition share any microbial patterns with those who are sick. Key Findings About Gut Microorganisms One of the clearest findings in this study was that the diversity of gut microorganisms was lower in people with celiac disease. In other words, the digestive systems of affected individuals had fewer types of helpful bacteria and a greater imbalance among the species that remained. This reduction in diversity can make the intestinal environment more fragile and more prone to inflammation. When the researchers looked more closely at specific species, they found that several helpful bacteria were consistently reduced in individuals with celiac disease. These included species known for producing short-chain fatty acids, which are important for nourishing intestinal cells, reducing inflammation, and strengthening the intestinal barrier. Lower levels of these bacteria may contribute to the intestinal damage and immune overreaction seen in the disease. At the same time, certain other bacteria, such as different strains of Escherichia coli, were more abundant in those with the condition. Some strains of this bacterium have been linked to inflammation and may worsen intestinal injury. This suggests that people with celiac disease have both a loss of protective microorganisms and an increase in organisms that may aggravate symptoms. How Genetics Influences Gut Microorganisms The researchers next examined whether individuals who carry the highest-risk genes for celiac disease but do not have the disease show distinct gut patterns. They discovered that people who carry these genes do indeed have different gut microorganisms compared to those without the genes, even if they are healthy. This indicates that genetic risk may alter the gut environment long before symptoms begin. However, among those with the highest-risk genes, the individuals who actually developed celiac disease showed even more pronounced reductions in several beneficial bacterial species. This suggests that the combination of genetic risk and major disruptions to protective microorganisms may help trigger the disease in certain people. Viral Patterns in the Gut The study did not examine only bacteria. It also looked at viruses naturally present in the digestive system, many of which infect bacteria rather than humans. The researchers found that the overall viral community differed noticeably between the celiac and healthy groups. Certain viral families were more abundant in those with celiac disease, although the role of these viruses remains unclear. Since viruses can influence which bacteria thrive or decline, these findings add another layer to understanding the condition. Important Differences in Digestive Chemicals The chemical analysis revealed more than five thousand different molecules in the stool samples. Many chemicals involved in fat metabolism, hormone production, and inflammation differed between the two groups. More than a thousand chemicals were significantly altered in individuals with celiac disease. Several of the most important molecules that stood out in this study were related to lipid metabolism, which is the processing of fats in the body. Some chemical compounds were found in much higher amounts, while others were lower. These shifts suggest that celiac disease affects how the body breaks down and uses fats. Disruptions in fat metabolism can influence inflammation, nutrient absorption, and immune activity, all of which are core features of the disease. The researchers also noted reduced levels of a compound related to vitamin A processing. Vitamin A is essential for maintaining a healthy intestinal barrier and proper immune responses. A shortage of its active form could make the intestine more vulnerable to injury or infection. Creating Diagnostic Tools Using Microorganisms and Chemicals Because both the gut microorganism patterns and the chemical profiles were so distinct in celiac disease, the team attempted to build a diagnostic tool using this information. They identified fifteen bacterial species and eight chemical markers that strongly separated the celiac group from the healthy group. When used together, the chemical markers were especially powerful in distinguishing the two groups, showing promise for future noninvasive testing. A combined model that used both microorganisms and chemicals also performed well, although not as strongly as the chemical-only model. These findings suggest that future stool-based tests may be able to help diagnose celiac disease more accurately and without the need for invasive procedures. What This Study Means for People with Celiac Disease This research provides new insight into how celiac disease develops and why only some genetically susceptible people become sick. The findings emphasize that the gut environment plays a major role. People with celiac disease tend to have fewer protective microorganisms, more harmful ones, and major shifts in vital digestive chemicals. For individuals who already have celiac disease, this work highlights the importance of good gut health and the potential for future treatments aimed at restoring beneficial microorganisms. For those with a family history or known genetic risk, the study suggests that monitoring the gut environment may one day help predict who is most likely to develop the condition. Most importantly, the study underscores that celiac disease is not only about gluten and genetics. The health of the gut community, including bacteria and viruses, may strongly influence whether the disease begins and how severe it becomes. Future therapies that modify these microorganisms or support healthier intestinal chemistry may offer new ways to manage or even prevent the condition. Read more at: translational-medicine.biomedcentral.com Watch the video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How the Gut Microbiome Shapes Celiac Disease Risk - Celiac.com", "description": "A large study of Chinese adults with celiac disease reveals major differences in gut bacteria, viruses, and digestive chemicals compared to healthy individuals. Discover how these microbial and metabolic patterns may help explain why only some genetically at-risk people develop the disease—and how they could lead to new diagnostic tools.", "thumbnailUrl": "https://img.youtube.com/vi/iTAWfZ9xkgU/hqdefault.jpg", "uploadDate": "2025-12-25T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/iTAWfZ9xkgU" } Watch the super short version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How the Gut Microbiome Shapes Celiac Disease Risk (short) - Celiac.com", "description": "A large study of Chinese adults with celiac disease reveals major differences in gut bacteria, viruses, and digestive chemicals compared to healthy individuals. Discover how these microbial and metabolic patterns may help explain why only some genetically at-risk people develop the disease—and how they could lead to new diagnostic tools.", "thumbnailUrl": "https://img.youtube.com/vi/vzWj-oXLNL8/hqdefault.jpg", "uploadDate": "2025-12-25T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/vzWj-oXLNL8" }

I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled anti-tTG2 autoantibodies bind to endomysium (the thin layer around muscle fibres) forming a characteristic honeycomb pattern under the microscope - this is highly specific to coeliac disease. The binding site is extracellular tTG2 bound to fibronectin and collagen. Human or monkey derived endomysium is necessary because tTG2 from other mammals does not provide the right binding epitope. https://www.mdpi.com/1422-0067/26/3/1012

Hiya- I have been eating gluten free for several years now— but the learning curve has been steep! I got serious about the strictness of my diet at the beginning of the COVID pandemic: I missed baking bread and thought there would be no harm in making bread in a bread machine— I was just assembling the ingredients, not actually touching it. Well, some flour puffed up in my face and I lost my voice! At that time, I had many other scary things going on: muscle fasciculations, dropping things, missing things I was reaching for, tripping and trouble navigating around corners and doors ( I ran into them!), muscle weakness resulting in severe incontinence, issues with irregular heartbeat, and other things. I thought I had ALS. I have since learned to avoid all traces of gluten and oats and everything has resolved, but even a trace amount of gluten will cause me to start tripping, dropping things, and have muscle spasms. The last series of micro-exposures resulted in half my face going numb, like Bell’s Palsey I have consulted with several doctors about this, and mostly they look at me like I’m mentally ill and treat me like a hypochondriac. One doctor suggested that I start eating gluten again so I could get a diagnosis, but that is a scary prospect— I do like to be able to breathe! I feel like a test run with gluten could put me in the hospital, or even kill me. So my question is— am I crazy? Could all of those symptoms be caused by gluten? Is there any way to get a definitive diagnosis without eating gluten(like a scratch test or something?)? Also, in a city full of gluten avoidant individuals (who look a lot like me) but who still occasionally eat gluten foods or cook with gluten or who can still walk into a bakery or pizza restaurant, how can I get taken seriously? Mostly I just want to find out if I am a complete weirdo, or if there is anyone else out there who reacts like I do—

Celiac.com 12/24/2025 - Orange chicken is often associated with Chinese-American takeout restaurants that became popular in the late twentieth century, especially in North America. While it is not a traditional dish from China, it was inspired by classic sweet and tangy citrus sauces used in Chinese cooking and adapted to suit Western tastes. Over time it evolved into a crunchy, saucy favorite with a bright orange glaze that many people now recognize as comfort food. For people with celiac disease or gluten sensitivity, however, the usual restaurant version is risky. Wheat flour breading, regular soy sauce, and shared fryers can all introduce gluten. This gluten-free orange chicken recipe re-creates the familiar flavor and texture at home using gluten-free tamari, a light rice flour coating, and a fresh orange sauce made with real juice and zest. The result is a dish that feels like takeout but is safe, vibrant, and simple enough to prepare on a weeknight. Ingredients For the Chicken * 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces * ½ teaspoon fine sea salt * ¼ teaspoon ground black pepper * 1 large egg * ½ cup gluten-free rice flour * ¼ cup gluten-free cornstarch * 3 tablespoons neutral oil for pan-frying (such as avocado or sunflower oil) For the Orange Sauce * ¾ cup freshly squeezed orange juice (from about 2 to 3 oranges) * 1 tablespoon finely grated orange zest (from untreated oranges if possible) * 3 tablespoons gluten-free tamari * 3 tablespoons honey (or maple syrup for a deeper flavor) * 2 tablespoons rice vinegar * 2 cloves garlic, finely minced * 1 tablespoon fresh ginger, finely grated * ½ teaspoon toasted sesame oil * ¼ teaspoon red pepper flakes (optional, for gentle heat) * 2 tablespoons gluten-free cornstarch * 3 tablespoons cool water For Serving * Steamed white or brown rice (ensure it is plain and gluten-free) * 2 green onions, thinly sliced * 1 teaspoon toasted sesame seeds (optional) * Extra orange zest curls or thin strips for garnish (optional) Instructions 1. Prepare the Chicken * Pat the chicken pieces dry with paper towels to help the coating adhere. Place them in a medium bowl. * Season the chicken with the sea salt and black pepper. Toss gently to distribute the seasoning. * In a small bowl, beat the egg until smooth. Pour the beaten egg over the chicken and mix until all pieces are lightly coated. * In a separate shallow dish, combine the rice flour and cornstarch. Mix well so the starch is evenly blended into the flour. * Lift each piece of egg-coated chicken from the bowl, letting excess egg drip off, then dredge it in the flour and cornstarch mixture. Press lightly so a thin, even coating forms. Place coated pieces on a plate or tray in a single layer. 2. Make the Orange Sauce Base * In a medium bowl or measuring jug, whisk together the orange juice, orange zest, gluten-free tamari, honey, and rice vinegar until the honey dissolves. * Stir in the minced garlic, grated ginger, toasted sesame oil, and red pepper flakes if using. Taste the mixture. If you prefer a sweeter sauce, add another teaspoon of honey. For more tang, add a small splash of extra rice vinegar. * In a small separate bowl, mix the cornstarch and cool water until there are no lumps. Set aside; this will be used later to thicken the sauce. 3. Pan-Fry the Chicken * Heat 3 tablespoons of neutral oil in a large nonstick skillet or wide pan over medium-high heat. The oil should shimmer but not smoke. * Add the coated chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Crowding can cause steaming instead of crisping. * Cook the chicken for about 3 to 4 minutes on the first side, then flip and cook another 3 to 4 minutes, or until the coating is lightly golden and the chicken is cooked through. The interior should no longer be pink and juices should run clear. * Transfer the cooked chicken to a plate lined with paper towels while you prepare the sauce. If you cooked in batches, add a small amount of extra oil if the pan looks dry. 4. Cook and Thicken the Orange Sauce * Pour off any excess oil from the pan, leaving about 1 teaspoon of flavorful residue. Place the pan back on medium heat. * Whisk the prepared orange sauce base briefly, then pour it into the pan. Bring the mixture just to a gentle simmer, stirring to loosen any browned bits from the bottom of the pan. These add flavor. * Once the sauce is simmering, stir the cornstarch and water slurry again to recombine, then drizzle it slowly into the pan while stirring constantly. * Continue to simmer for 1 to 2 minutes, stirring, until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon. If it becomes too thick, add a tablespoon or two of water to loosen it. 5. Combine the Chicken and Sauce * Reduce the heat to low. Return the cooked chicken pieces to the pan with the thickened orange sauce. * Gently toss the chicken in the sauce until every piece is evenly coated and heated through, about 2 to 3 minutes. Be careful not to break the coating by stirring too roughly. * Taste one piece of chicken with sauce. Adjust seasoning if needed by adding a splash of tamari for saltiness, a drizzle of honey for sweetness, or a pinch of red pepper flakes for more heat. 6. Serve * Serve the gluten-free orange chicken over warm steamed rice. * Sprinkle with sliced green onions and toasted sesame seeds. Add curls of orange zest on top for extra color and fragrance if desired. * Enjoy immediately while the chicken is still crisp at the edges and the sauce is hot and glossy. Tips for Gluten-Free Safety * Always choose tamari labeled gluten-free, as some soy sauces contain wheat. * Check that all starches and vinegars are certified gluten-free, especially if you are highly sensitive or have celiac disease. * Use clean pans, utensils, and oil that have not been used to cook foods containing gluten to avoid cross-contact. Conclusion This gluten-free orange chicken brings together the bright, citrus-forward flavor that made the dish famous in Chinese-American restaurants with a safer, home-cooked approach. By using gluten-free tamari, a light rice flour and cornstarch coating, and fresh orange juice and zest, this recipe avoids the hidden gluten and heavy breading often found in takeout versions. For people with celiac disease or gluten sensitivity, it offers a way to enjoy a nostalgic favorite without sacrificing health or flavor. Paired with simple steamed rice and fresh garnishes, it turns an ordinary evening into a cheerful, satisfying meal that is both comforting and safe.

I have been diagnosed with coeliacs disease today after endoscopy, bloods and CT scan. I have also been diagnosed with Mesenteric Panniculitis today. Both of which I believe are autoimmune diseases. I have been told I will need a dexa scan and a repeat CT scan in 6 months. I had not even heard of Mesenteric Panniculitis till today. I don’t know much about it? Has anyone else got both of these.

Hello there! New to celiac community, although I have lots of family in it. My two year old was just diagnosed with celiac disease based on symptoms and bloodwork. symptoms (swollen belly, stomach hurting, gagging all the time, regular small vomit, fatigue, irritability, bum hurting, etc) she got tests at 18 months and her bloodwork was normal. She just got tested again at 2 1/2 because her symptoms were getting worse and these were her results : Tissue Transglutaminase Ab, IgA 58.8 Unit/mL (High) Endomysial Antibody IgA Titer 1:5 titer (Abnormal) Gliadin Antibody IgA < 1.0 Unit/mL Gliadin Antibody IgG 8.5 Unit/mL Immunoglobulin A 66 mg/dL Her regular pediatrician diagnosed her with celiac and told us to put her on the strict gluten free diet and that we wouldn’t do an endoscopy since it was so positive and she is so little (26lbs and two years old). I’m honestly happy with this decision, but my family is saying I should push and get an endoscopy for her. It just seems unnecessary and an endoscopy has its own risks that make me nervous. I’m certain she has celiac especially with it running in mine and my husbands family. We are now thinking of testing ourselves and our 5 year old as well. anyways what would y’all recommend though? Should we ask for an endoscopy and a GI referral? (We are moving soon in 5 months so I think that’s part of why she didn’t refer us to GI)

Celiac.com December 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 - December, 2025:   Watch the video version of What This Study Reveals About How People Really Feel About Gluten-Free Cookies: { "@context": "https://schema.org", "@type": "VideoObject", "name": "What This Study Reveals About How People Really Feel About Gluten-Free Cookies - Celiac.com", "description": "A new study compares how celiac and non-celiac consumers rate gluten-free cookies. Learn which recipes scored highest and why the findings matter for people with celiac disease.", "thumbnailUrl": "https://img.youtube.com/vi/-_6K9og0G5A/hqdefault.jpg", "uploadDate": "2025-12-30T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/-_6K9og0G5A" }   Watch the super short video version of What This Study Reveals About How People Really Feel About Gluten-Free Cookies: { "@context": "https://schema.org", "@type": "VideoObject", "name": "What This Study Reveals About How People Really Feel About Gluten-Free Cookies - Celiac.com", "description": "A new study compares how celiac and non-celiac consumers rate gluten-free cookies. Learn which recipes scored highest and why the findings matter for people with celiac disease.", "thumbnailUrl": "https://img.youtube.com/vi/3uriYvh_S4w/hqdefault.jpg", "uploadDate": "2025-12-30T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/3uriYvh_S4w" }   Watch the video version of How the Gut Microbiome Shapes Celiac Disease Risk: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How the Gut Microbiome Shapes Celiac Disease Risk - Celiac.com", "description": "A large study of Chinese adults with celiac disease reveals major differences in gut bacteria, viruses, and digestive chemicals compared to healthy individuals. Discover how these microbial and metabolic patterns may help explain why only some genetically at-risk people develop the disease—and how they could lead to new diagnostic tools.", "thumbnailUrl": "https://img.youtube.com/vi/iTAWfZ9xkgU/hqdefault.jpg", "uploadDate": "2025-12-25T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/iTAWfZ9xkgU" }   Watch the super short version of How the Gut Microbiome Shapes Celiac Disease Risk (short): { "@context": "https://schema.org", "@type": "VideoObject", "name": "How the Gut Microbiome Shapes Celiac Disease Risk (short) - Celiac.com", "description": "A large study of Chinese adults with celiac disease reveals major differences in gut bacteria, viruses, and digestive chemicals compared to healthy individuals. Discover how these microbial and metabolic patterns may help explain why only some genetically at-risk people develop the disease—and how they could lead to new diagnostic tools.", "thumbnailUrl": "https://img.youtube.com/vi/vzWj-oXLNL8/hqdefault.jpg", "uploadDate": "2025-12-25T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/vzWj-oXLNL8" }   Watch the video version of How Thyroid and Celiac Disease Raise the Risk of Future Type 1 Diabetes: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How Thyroid and Celiac Disease Raise the Risk of Future Type 1 Diabetes - Celiac.com", "description": "A large long-term study of over one million teens shows that thyroid disease, celiac disease, and other autoimmune disorders significantly increase the risk of developing type one diabetes in adulthood. Learn what this means for early detection and long-term health.", "thumbnailUrl": "https://img.youtube.com/vi/fRkDiEO1M6I/hqdefault.jpg", "uploadDate": "2025-12-22T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/fRkDiEO1M6I" }   Watch the super short video version of How Thyroid and Celiac Disease Raise the Risk of Future Type 1 Diabetes (Short): { "@context": "https://schema.org", "@type": "VideoObject", "name": "How Thyroid and Celiac Disease Raise the Risk of Future Type 1 Diabetes (Short) - Celiac.com", "description": "A large long-term study of over one million teens shows that thyroid disease, celiac disease, and other autoimmune disorders significantly increase the risk of developing type one diabetes in adulthood. Learn what this means for early detection and long-term health.", "thumbnailUrl": "https://img.youtube.com/vi/pwqJXyNCKCc/hqdefault.jpg", "uploadDate": "2025-12-22T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/pwqJXyNCKCc" }   Watch the video version of New Study Finds Hidden Stomach Disorder in 1 in 10 People with Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "New Study Finds Hidden Stomach Disorder in 1 in 10 People with Celiac Disease - Celiac.com", "description": "A new study reveals that about 10 percent of people with celiac disease also have autoimmune gastritis, a stomach condition that can cause vitamin and iron deficiencies. Understanding this link could help explain lingering fatigue and anemia in some celiac patients and lead to earlier diagnosis and better treatment.", "thumbnailUrl": "https://img.youtube.com/vi/N3pp6V6gkWc/hqdefault.jpg", "uploadDate": "2025-12-19T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/N3pp6V6gkWc" }   Watch the video version of Could Gluten and Alzheimer’s Be Linked? New Research Uncovers Surprising Protein Parallels: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Could Gluten and Alzheimer’s Be Linked? New Research Uncovers Surprising Protein Parallels - Celiac.com", "description": "New research reveals how gluten fragments and brain proteins form similar nanostructures that resist digestion or breakdown. These tiny assemblies may help explain both celiac disease and Alzheimer’s disease, offering new clues for treatment and the gut–brain connection.", "thumbnailUrl": "https://img.youtube.com/vi/wc44KToWcFo/hqdefault.jpg", "uploadDate": "2025-12-15T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/wc44KToWcFo" }   Watch the video version of Gut Healing After a Celiac Diagnosis: What Science Says About Recovery Time: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Gut Healing After a Celiac Diagnosis: What Science Says About Recovery Time - Celiac.com", "description": "Learn how long it takes the gut to heal after a celiac disease diagnosis, what affects intestinal recovery, and how a gluten-free diet, nutrients, and lifestyle choices support villi regrowth and long-term gut health.", "thumbnailUrl": "https://img.youtube.com/vi/i189hi39nTo/hqdefault.jpg", "uploadDate": "2025-12-10T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/i189hi39nTo" }   Watch the video version of What the College Dining Hall Experience Means for Students with Celiac Disease: { "@context": "https://schema.org", "@type": "VideoObject", "name": "What the College Dining Hall Experience Means for Students with Celiac Disease - Celiac.com", "description": "For many students, going to college means the freedom to live independently, make new friends, and try new things—including the dining hall. But for those living with Celiac disease or severe gluten sensitivity, what should be a routine daily task—choosing meals—can turn into a minefield. A recent campus-opinion article detailed just how challenging dining on campus can be when options for gluten-free and allergen-safe meals are limited and inconsistent.", "thumbnailUrl": "https://img.youtube.com/vi/zL80qY-sfms/hqdefault.jpg", "uploadDate": "2025-12-09T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/zL80qY-sfms" }   Watch the video version of Gluten Transfer from Biodegradable Tableware: What a New Study Found and Why It Matters: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Gluten Transfer from Biodegradable Tableware: What a New Study Found and Why It Matters - Celiac.com", "description": "Biodegradable tableware has become popular as people try to reduce plastic waste. Some of these plates, cups, and straws are made from wheat or other cereal byproducts. For most consumers this sounds harmless, but for people with gluten-related conditions, even tiny amounts of gluten can cause harm. This study examined whether gluten can move from biodegradable tableware into gluten-free foods under everyday conditions, and what that might mean for people who must avoid gluten completely..", "thumbnailUrl": "https://img.youtube.com/vi/K_cVMOUzt2k/hqdefault.jpg", "uploadDate": "2025-12-01T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/K_cVMOUzt2k" }  

Celiac.com 12/23/2025 - Dining out should be enjoyable, social, and stress-free. For people with celiac disease or gluten sensitivity, however, eating at restaurants often feels like walking through a minefield. Many menus now feature items labeled as “gluten-free,” yet those words do not always guarantee safety. Some restaurants handle gluten-free requests with care and training, while others use the term loosely, without understanding what it actually requires. This article explores how restaurants manage gluten-free labeling, what certifications and menu claims really mean, and how diners can protect themselves. Most importantly, it highlights strategies that help people with celiac disease reduce the risk of cross-contact and stay safe while still enjoying the dining-out experience. Why Gluten-Free Labels in Restaurants Are Not Always Reliable In a grocery store, foods labeled “gluten-free” must follow strict legal standards. Restaurants, however, operate under very different rules. Most countries do not regulate gluten-free claims on menus as tightly as packaged foods. As a result, the term can be used inconsistently. One restaurant may follow high-level food safety practices, while another may simply remove bread from a dish and call it gluten-free. Even when ingredients are naturally gluten-free, the way food is prepared may expose it to gluten. Shared fryers, griddles, cutting boards, or storage containers can all cause small amounts of gluten to contaminate a meal. For someone with celiac disease, even trace levels can trigger an immune reaction. What “Certified Gluten-Free” Means in Restaurants More restaurants have begun to advertise “certified gluten-free” items or entire kitchens that follow gluten-free protocols. However, certification programs vary widely: * Some programs require on-site inspections, staff training, dedicated equipment, and strict cleaning procedures. * Other programs rely heavily on online training or self-reported compliance. While certification can be a helpful sign, it is not a guarantee. Certification labels work best when paired with knowledgeable staff and a kitchen layout designed to prevent gluten from spreading from one surface to another. How Cross-Contact Happens More Often Than Most Diners Realize Cross-contact occurs when gluten-free food touches surfaces, tools, or ingredients that contain gluten. Many restaurant workers are trained around food allergies like peanuts or shellfish, but gluten cross-contact is less familiar and can be more complex. Some common risks include: * Using the same fryers for breaded items and gluten-free foods * Toasting gluten-free bread in a shared toaster * Preparing gluten-free pizza on the same bench as regular pizza dough * Cutting gluten-free foods with knives used on wheat products * Ladling soups from pots where gluten-containing ingredients were previously cooked * Storing gluten-free and gluten-containing ingredients in the same containers These mistakes happen easily in busy kitchens. Even restaurants with good intentions may underestimate how quickly gluten can spread. How to Evaluate a Restaurant Before You Order People with celiac disease often have to think ahead before choosing a restaurant. Fortunately, there are ways to estimate whether an establishment is likely to be safe: * Look at the online menu: Are gluten-free items clearly marked? Are there warnings about shared equipment? * Search for celiac-friendly reviews: Other diners with celiac disease can offer valuable insight. * Call ahead: A quick conversation can reveal whether the staff understands gluten safety. If they hesitate, guess, or say “we can remove the bun,” proceed with caution. * Ask whether they have a dedicated gluten-free prep area: Even a small separate station can reduce cross-contact. * Check whether the restaurant uses dedicated fryers or grills: Shared cooking surfaces are a major risk. How to Communicate Effectively With Restaurant Staff Clear communication can significantly reduce the risk of cross-contact. When speaking with servers or managers, try to: * Use specific wording: Say, “I have celiac disease and must avoid gluten entirely.” Avoid vague terms like “intolerance.” * Ask about preparation steps: How is the meal cooked? Is separate equipment used? * Make sure your server tells the kitchen: Do not assume this will happen automatically. * Confirm that substitutions or modifications will not introduce new risks: For example, substituting a sauce may be helpful, but only if the new sauce is also gluten-free. Polite persistence is often necessary. Restaurant staff may mean well but still misunderstand the seriousness of celiac disease. Asking follow-up questions can help clarify whether they truly understand what “gluten-free” requires. Tips for Staying Safe While Dining Out Even in restaurants that are not fully gluten-free, there are ways to reduce risk: * Choose simpler meals: Fewer ingredients often mean fewer opportunities for cross-contact. * Avoid fried foods unless a dedicated fryer is used. * Ask for items to be prepared on clean, unused surfaces. * When possible, ask for fresh toppings, sauces, or sides from unopened containers. * Politely decline items that seem risky, even if labeled gluten-free. * Consider restaurants that routinely serve gluten-free customers: Dedicated gluten-free pizzerias, bakeries, and cafés tend to be safer. Restaurants That Take Gluten-Free Safety Seriously Not all establishments fall short. Many restaurants invest time and training to make their gluten-free offerings safe. They may: * Train staff regularly about gluten avoidance * Use color-coded equipment for gluten-free preparation * Maintain fully separate cooking areas * Cook gluten-free items first to reduce exposure * Use ingredient lists and supplier controls to avoid hidden gluten These establishments typically welcome questions and take pride in providing safe dining experiences. What This Means for People With Celiac Disease For people with celiac disease, gluten-free menus can be helpful but cannot be accepted blindly. The term “gluten-free” in a restaurant does not automatically mean that the food is safe from small but dangerous levels of gluten. This makes knowledge, preparation, and assertive communication essential tools. The encouraging news is that awareness is growing. More restaurants are learning about cross-contact, and more chefs are taking gluten-free safety seriously. By understanding how to assess risk and ask the right questions, people with celiac disease can dine out more confidently and enjoy meals without fear. Conclusion Trusting a “gluten-free” label on a restaurant menu requires more than hope. It requires asking informed questions, understanding how kitchens operate, and recognizing the difference between gluten-free ingredients and gluten-free preparation. While risks remain, empowered diners can make safer choices and still experience the joy of eating out. As awareness spreads and more restaurants adopt proper training, the future of gluten-free dining looks brighter for anyone managing celiac disease or gluten sensitivity.

I am wondering if there are any vegetarians or vegans on this forum. I’ve been vegan for 15+ years and am just finding out I likely have celiac disease (blood panel done, need biopsy). My favorite foods—outside of vegetables, fruits, nuts, seeds—I will likely have to give up. Anyone else?

I was taking Benefiber for my IBS-C before my celiac diagnosis. It does say Gluten Free but lists Wheat Dextrin on the label. I really dont like psyllium fiber, so is there anything else I can take or is the Benefiber really ok for someone with Celiac disease? Thanks!!!

Levels on my celiac panel were within normal range except ttg iga which was tagged as high (646 mg/dl). Is that typical?

Hey all Has anyone on here experienced any of the following on their basic metabolic panel results ? This is what mine is currently flagging : - low sodium - nearly too low potassium - nearly too low chloride - high CO2 - low anion gap This is now after being nearly gluten-free for over a year (although I admit I make mistakes sometimes and pay dearly for it). My TtG went down to undetectable. I was so sensitive to so many foods I am now avoiding meat dairy and don’t eat a lot of cooked food in general (raw veggies, white rice, avocados and boiled eggs are my usual go-to meal that doesn’t make me sick). But my abdomen still hurts, i have a range of other symptoms too (headaches that last for days before letting up, fatigue, joint pain, bladder pain). Anyway im hoping my urologist (that’s now the latest specialist I’ve seen on account of the bladder pain and cloudy urine after eating certain foods) will help me with this since he ordered this metabolic panel. But I’m bouncing around a lot between specialists and still not sure what’s wrong. Also went back to the GI doctor and she thought maybe the celiac is just not healed or I have something else going on in the colon and I should have that looked at too. I’m still anemic too BTW. And I’m taking sooo may vitamins daily.

I know I haven't been tested but self diagnosed that by avoiding gluten the past 7 months I feel so much better. I have followed how to eat and avoid gluten and have been good about hidden gluten in products, how to prep gluten-free and flours to use to bake gluten-free and have been very successful. It has been a learning curve but once you get the hang of it and more aware you realize how many places are gluten-free and contamination free practices etc. One thing I have read is how soy is like gluten. How would one know if soy affects you? I have eaten gluten free hershey reeses that say gluten free etc some other snacks say gluten free but contain soy and I dont get sick or soy yogurt no issues. Is there adifference in soys?

Celiac.com 12/22/2025 - Do teenagers who already live with an autoimmune condition face a higher chance of developing type one diabetes later in life? While doctors have long noticed that autoimmune disorders tend to cluster together, most earlier research focused only on people who already had type one diabetes. A recent study reverses that perspective by looking at teenagers who began with conditions such as thyroid disease or celiac disease and then following them into adulthood to see who later developed type one diabetes. Because type one diabetes is a lifelong condition that often begins unexpectedly, learning more about early risk factors can help improve monitoring, early detection, and long-term care. The researchers used a uniquely large group of Israeli teenagers who went through a medical screening process required before military service, which gave them access to detailed health information. How the Study Was Conducted The study examined more than one million four hundred thousand teenagers between the ages of sixteen and nineteen. None of them had any signs of abnormal blood sugar at the beginning. The researchers separated them into two groups. The first group included those who had no autoimmune disease. The second group consisted of individuals who already lived with at least one autoimmune condition. These included autoimmune thyroid disease and celiac disease, which were the two most common, but also other diagnosed immune-related conditions. After placing the teenagers into these two groups, the researchers followed their medical records for up to twenty years. They relied on national diabetes registry data to determine who later developed type one diabetes as adults. Because this registry tracks new, confirmed diagnoses, including tests that show the presence of diabetes-related antibodies, it allowed the researchers to identify true new cases. The methods used in the study allowed the researchers to adjust for important background factors such as birth year, sex, and socioeconomic indicators. This means the results better reflect the true influence of autoimmune diseases rather than unrelated lifestyle or demographic differences. What the Study Found Out of the entire group, a little under three percent had an autoimmune condition at the start. This included more than ten thousand with autoimmune thyroid disease and more than nine thousand with celiac disease. Over the combined follow-up period, which totaled more than fifteen million person-years, several hundred people developed type one diabetes. People who began the study with an autoimmune disorder were far more likely to develop type one diabetes in adulthood. Their rate of developing the condition was roughly double that of their peers who had no autoimmune disease. When statistical adjustments were made to account for differences between the groups, the increased risk still remained strong. The greatest increase in risk occurred among those with autoimmune thyroid disease. This group had nearly four times the likelihood of developing type one diabetes compared to teens without autoimmune disease. Those with celiac disease also had an elevated risk, nearly triple that of those with no autoimmune condition. Importantly, the pattern held even when the definition of type one diabetes required confirmation by antibody testing, meaning the cases were genuine immune-driven diabetes. This strengthens the reliability of the findings. Why These Findings Matter Autoimmune disorders occur when the body's defense system mistakenly attacks its own tissues. Once a person has one autoimmune condition, it becomes more likely for the immune system to become misdirected toward another part of the body. This study shows that this pattern is not only theoretical—it has real implications for long-term health. For thyroid disease and celiac disease, the results suggest that these conditions may act as early indicators of a heightened immune vulnerability that could eventually manifest as type one diabetes. Doctors caring for teens with these conditions may consider closer monitoring for symptoms related to abnormal blood sugar as these individuals approach adulthood. Early identification of diabetes is important because it can prevent life-threatening complications at diagnosis and can allow earlier interventions that might preserve remaining insulin-producing cells. What This Means for People with Celiac Disease For individuals living with celiac disease—and for parents of children with celiac disease—this study carries meaningful insights. The findings show that celiac disease is not only a digestive condition but part of a broader immune pattern that may raise the likelihood of other related conditions later in life. Although the increased risk does not mean that every person with celiac disease will develop type one diabetes, it does highlight the importance of regular checkups, awareness of symptoms such as unusual thirst or unexplained weight loss, and ongoing communication with healthcare providers. The study also reinforces the value of proper management of celiac disease. Staying on a strict gluten-free diet helps reduce ongoing immune activity in the body. While this study does not directly evaluate whether diet lowers future diabetes risk, reducing chronic inflammation may be helpful in overall health. Conclusion This large and long-running study provides strong evidence that teenagers with autoimmune thyroid disease, celiac disease, or other immune disorders are more likely to develop type one diabetes as adults compared with their peers who do not have autoimmune conditions. The research highlights how interconnected autoimmune diseases can be, and why early recognition of one may prompt careful observation for others. For people with celiac disease, the findings can help guide informed discussions with doctors about long-term health. Understanding that celiac disease may indicate a higher susceptibility to type one diabetes empowers individuals and families to seek appropriate monitoring, respond early to possible symptoms, and maintain consistent follow-up care. Ultimately, awareness is a powerful tool that can support better outcomes and long-term well-being. Read more at: diabetesjournals.org Watch the video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How Thyroid and Celiac Disease Raise the Risk of Future Type 1 Diabetes - Celiac.com", "description": "A large long-term study of over one million teens shows that thyroid disease, celiac disease, and other autoimmune disorders significantly increase the risk of developing type one diabetes in adulthood. Learn what this means for early detection and long-term health.", "thumbnailUrl": "https://img.youtube.com/vi/fRkDiEO1M6I/hqdefault.jpg", "uploadDate": "2025-12-22T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/fRkDiEO1M6I" } Watch the super short video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How Thyroid and Celiac Disease Raise the Risk of Future Type 1 Diabetes (Short) - Celiac.com", "description": "A large long-term study of over one million teens shows that thyroid disease, celiac disease, and other autoimmune disorders significantly increase the risk of developing type one diabetes in adulthood. Learn what this means for early detection and long-term health.", "thumbnailUrl": "https://img.youtube.com/vi/pwqJXyNCKCc/hqdefault.jpg", "uploadDate": "2025-12-22T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/pwqJXyNCKCc" }

Hi all I’ve been celiac for 4 years now, I’ve done pretty well to avoid it thus far. Last night I took the wrong pizza out of the freezer and ate the whole lot!! The non gluten and gluten pizza boxes are both very similar. 2 hours later I was throwing up violently on my hands and knees over the loo. .horrendous stomach pains, My hair was wet from sweat every part of my body was wet. What an awful experience, just had a bad headache today fortunately. Is their any products/pills anyone takes if they have realised they have just been glutened to make the symptoms a little less worse. thanks

suggest me best gluten free food thank you