One small bite of gluten can trigger real damage if you have celiac disease. It's an autoimmune condition where gluten - a protein in wheat, barley, and rye - makes your immune system attack the small intestine. That damages the lining and stops nutrients from being absorbed.
Symptoms vary a lot. Common ones are diarrhea, bloating, gas, stomach pain, weight loss, anemia, fatigue, and even mood changes or joint pain. Kids may have delayed growth or behavior changes. Some people have no obvious gut symptoms but still have intestinal damage.
If you suspect celiac disease, don't start a gluten-free diet before testing. Doctors usually run blood tests that check for specific antibodies, and a follow-up small intestine biopsy confirms the diagnosis. Genetic tests (HLA-DQ2/DQ8) can help rule it out but can't confirm it alone. Accurate diagnosis matters because the treatment and follow-up depend on it.
The only current treatment is a strict, lifelong gluten-free diet. That sounds simple, but hidden gluten and cross-contamination trip people up. Read labels for wheat, barley, rye, malt, brewer's yeast, and "natural flavors" when you're unsure. Look for trusted gluten-free certification marks.
At home, separate toasting surfaces, condiments, and cooking utensils if others eat gluten. Use clean oil or butter for frying and store gluten-free bread on a top shelf. When you eat out, tell the server you have celiac disease - not just a sensitivity - so the kitchen understands cross-contact risks.
Watch for commonly missed sources: soy sauce, salad dressings, processed meats, soups, and many flavored snacks. Oats are often safe but can be contaminated; choose certified gluten-free oats if you want to include them.
Celiac disease often causes nutrient gaps. Iron deficiency, low vitamin D, calcium, folate, and B12 are common. Ask your doctor for blood tests and consider supplements until your intestine heals. A registered dietitian who knows celiac disease can help plan balanced meals and prevent weight loss or hidden sugar increases after going gluten-free.
Follow-up care matters. After diagnosis, doctors check symptom improvement and repeat blood tests to monitor antibody levels. Bone density tests make sense if you had long-term malabsorption. If symptoms persist despite a gluten-free diet, seek a specialist - ongoing symptoms can mean accidental gluten exposure or another condition.
Pack safe snacks when you travel and research restaurants ahead of time. Many apps list gluten-free menus and product databases - use them. Check labels on medicines and vitamins; some pills use wheat starch. If you're newly diagnosed, start slow: swap staples like bread and pasta first, keep treats minimal, and focus on whole foods: rice, potatoes, beans, lean proteins, fruits, and veggies. Healing takes time; be patient. Ask questions and track progress.
Calcium deficiency and celiac disease are closely linked, as celiac sufferers often struggle with nutrient absorption. To ensure proper calcium intake, it's essential to consume calcium-rich foods, such as leafy greens, dairy, and fortified products. Additionally, supplements can help fill in any nutritional gaps. It's also important to follow a strict gluten-free diet to promote gut healing and improve nutrient absorption. Regular check-ups with a healthcare professional can help monitor and maintain a healthy calcium level.