Celiac Disease and Gluten-Free Diet Support at Celiac.com forum

Celiac.com 09/21/2026 - Iron deficiency anemia is often blamed on blood loss, poor diet, or other common causes, but a new study highlights another possibility that can be easy to overlook: celiac disease. Researchers in Morocco examined patients being treated for iron deficiency anemia and found that some had underlying celiac disease, including people whose condition might not have been recognized if doctors had focused only on typical digestive symptoms. The findings reinforce an increasingly important message about celiac disease. It does not always announce itself with diarrhea, abdominal pain, or obvious digestive problems. In some people, anemia and nutritional deficiencies may be among the strongest clues that the small intestine is being damaged by gluten. Researchers Looked for Celiac Disease in Patients With Iron Deficiency Anemia The study reviewed medical records from 635 patients who were treated for iron deficiency anemia at a hospital in Casablanca, Morocco, between January 2020 and September 2025. Not every patient was tested for celiac disease. Ninety-seven underwent blood testing for antibodies associated with celiac disease, generally because their doctors suspected an underlying intestinal problem. Eighteen had positive antibody tests. Those 18 patients underwent a biopsy of the small intestine. Seventeen had intestinal changes consistent with celiac disease. One additional patient had strongly positive celiac disease blood testing but a normal biopsy and

GF Blends has announced a recall of several Truly AIP and EAT G.A.N.G.S.T.E.R. baking products after testing found gluten at levels significantly above the U.S. Food and Drug Administration's gluten-free threshold of 20 parts per million. The affected products include Truly AIP All Purpose Flour, Truly AIP Bread Mix, and EAT G.A.N.G.S.T.E.R. Flat Bread Pizza Mix. The recall is especially important for people with celiac disease, wheat allergy, or severe gluten intolerance because the products were marketed as gluten-free but may contain undeclared wheat gluten. Why the Products Were Recalled According to the recall announcement, the affected products were made using plantain flour supplied by PMF Global. That plantain flour had been labeled and certified gluten-free. However, independent third-party testing later found that the plantain flour contained gluten. Testing of the recalled finished products also found gluten levels significantly above the FDA's limit of 20 parts per million for foods labeled gluten-free. GF Blends stated that it plans to conduct additional testing to confirm whether the contamination specifically involved wheat gluten. Products Included in the Recall The recall covers the following products and lot numbers: Truly AIP All Purpose Flour, 15.3 ounces — Lot 260225, Best By 2-25-28 Truly AIP All Purpose Flour, 15.3 ounces — Lot 260610, Best By 6-10-28 Truly AIP Bread Mix, 14 ounces — Lot 260417, Best By 4-17-28 Truly AIP Bread Mix, 14 ounces — Lot 26061

Hi again i have not been so much here for a while but now im back again with a issue i think other have too but i must ask if it's a related issue to celiac? Can Gluten Intolerance Cause Frequent Urination? When i got gluten inside me of mistake from a resturant i pee and pee went to toilet hours and hours to pee alot like i have got a UTI or something. And now when i not eat gluten on resturant again i don't pee alot. Reply if you have same issue that you have pee alot with gluten, sorry for bad english i learn always english Im Swedish bloodtype 0+

Celiac.com 09/18/2026 - For people with celiac disease or gluten sensitivity, learning which foods are naturally gluten-free is only part of the challenge. Rice, potatoes, eggs, lentils, spices, and many other foods do not naturally contain gluten, but that does not always mean the final product reaching your plate is free from meaningful cross-contact. This is where real-world gluten avoidance becomes more complicated. A food can begin as naturally gluten-free and still pick up gluten during growing, harvesting, transportation, manufacturing, restaurant preparation, or serving. The risk varies widely from one food to another, and from one manufacturer or restaurant to another. The goal is not to become afraid of every food without a gluten-free label. Instead, people with celiac disease can make better decisions by understanding which foods deserve a closer look and why. Oats: Naturally Gluten-Free, but Frequently Contaminated Oats are one of the clearest examples of the difference between naturally gluten-free and reliably gluten-free. Pure oats do not naturally contain the same gluten proteins found in wheat, barley, and rye. The problem is that oats are commonly grown, harvested, transported, milled, or processed alongside gluten-containing grains. This creates many opportunities for stray wheat, barley, or rye kernels to enter the oat supply. For someone with celiac disease, ordinary commercial oats should therefore not automatically be considered safe simply because the

Celiac.com 09/17/2026 - French fries, tortilla chips, chicken wings, hash browns, and other fried foods often look like easy gluten-free choices. After all, potatoes, corn tortillas, plain chicken, and many other basic ingredients do not naturally contain gluten. But for people with celiac disease, the ingredients are only part of the story. What happens after those foods enter a restaurant kitchen can matter just as much. If a fryer is also used for breaded chicken, onion rings, battered fish, mozzarella sticks, donuts, or other wheat-containing foods, gluten-containing crumbs and particles can end up circulating through the cooking oil. That is why a menu item described as being made with "gluten-free ingredients" is not automatically safe for someone with celiac disease. The preparation method matters, and shared fryers are one of the most common places where an otherwise gluten-free food can encounter gluten. Why Shared Fryers Can Be a Problem When breaded or battered foods are lowered into hot oil, small pieces of coating break away. Some settle to the bottom of the fryer, while others remain suspended in the oil or move through the filtration system. If naturally gluten-free foods are later cooked in that same oil, they can come into contact with those gluten-containing particles. This means that the oil itself does not need to contain wheat as an ingredient for cross-contact to occur. The problem comes from what has previously been cooked in it. Restaurants may filter

Hey everyone, I wanted to post a warning about the new "Gluten-Free Diet 101" article on the main site. It contains highly inaccurate and dangerous advice, especially for newly diagnosed patients. First, it tells readers that "ingredient shopping" (buying foods without a gluten-free label just because there aren't gluten related ingredients) is fine. My celiac clinic strictly forbids this and states that confirmation with the manufacturer about whether or not a product has cross-contact with gluten ingredients is nessecary to avoid exposure to gluten. Agricultural cross-contact is rampant, and testing shows that over 1/5 of foods with "clean" ingredients but no gluten-free label test way over the FDA's 20ppm limit. Plus, since the Celiac Safety Act hasn't passed yet, hidden barley is still legal and undeclared on US labels. Personally, I get violently glutened by store brands like Great Value unless the package explicitly states it is Gluten-Free. Even worse, the article makes it sound like eating gluten-free is just about avoiding noticeable symptoms. This pushes the harmful myth that some people are "less sensitive" and can tolerate a little cross-contact. Celiac is an autoimmune disease, not an allergy. People with "silent celiac" might not feel a thing, but cross-contact triggers the exact same internal autoimmune reaction and intestinal damage. Please be careful if you are reading the main site's guide. Stick to what actual celiac clinics teach: to avoid cross-contact wi

Hello I have had the brocolli and cheese bowl and the kale/cheddar pasta bowl - with 18 years of consuming their gluten-free products - and have become ill twice and my only allergy is gluten. wanted to warn people - my experience with reporting this to amys was not met well....

Hey all, My name is Nick. I'm 36 years old and have recently been diagnosed with celiac with a blood marker count of 105. Apparently I was toting the line in 2021 and my doctor didn't think it prudent to speak with me about this as I only learned of this during my first GI appointment in mid July of this year. I'm lost. I am in pain or nauseous nearly every day, some days are better than others. I have an appointment with a dietitian this Friday. It seems like every time I eat or accidentally ingest gluten my digestive system seems to go on vacation for 3-5 days. (I wish I had that luxury ha) This means for the scope, eating gluten for 8 weeks straight is out of the question, I simply cannot do it, I honestly think I would/be brought close to death. I have been on a strict-to the best of my ability gluten free diet to the point where I stopped asking if something is gluten free and broadened the search to is it celiac safe and if there is any chance of cross contamination I avoid it like the plague. Half the time I do not know if I am starving or if I some how have glutened myself. I have replaced all of the cookware in my house with stainless steel, tossed any sort of gluten containing foods straight into the compost. It's affecting my ability to go to work, which I'm sure all of you know in this climate is just something that cannot happen. I work regardless of how I'm feeling because I have too. I feel like nothing is improving and no matter how many times I end up in the

TISSUE TRANSGLUTAMINASE IGA (U/ML) Normal value: <=14.9 U/mL Value <0.5 View trends DEAMIDATED GLIADIN PEPTIDE IGA, QUALITATIVE, ElA Normal value: <=14.9 U/mL Value <0.2 View trends TISSUE TRANSGLUTAMINASE+DEA MIDATED GLIADIN PEPTIDE AB INTPN Value SEE NOTE View trends Testing includes assessment of lgA level. The IgA level has been found to be SUFFICIENT for accurate measurement of TTG IgA and DGP |gA.

Does anyone know if gluten-free wheat starch is safe for Celiacs?

Is gluten free wheat starch considered safe for Celiacs

Hi! I am a relatively recently diagnosed celiac and I am really struggling with exhaustion. The doctors have prescribed me with Iron tablets so should hopefully see an improvement soon. I am a full time student that works part time on top of this, I don't have the time to be this tired and it is really getting me down. Does anyone have any advice? Any ideas of things I can be doing on top of taking the iron tablets? Any gluten-free recipes that might support my iron/energy levels?