Celiac.com - Your Trusted Resource for Celiac Disease & Gluten-Free Living Since 1995

Founded by Scott Adams after his own diagnosis, Celiac.com has been a leading authority and supportive community for millions navigating celiac disease. For over 30 years, our mission has been to provide rigorously vetted, patient-focused information to help you achieve health and healing through a strict gluten-free diet. Learn more about our history and our commitment to the celiac community.

What is Celiac Disease?

Celiac disease (aka coeliac disease) is a genetic autoimmune disorder where ingesting gluten (a protein in wheat, barley, and rye) triggers an immune response that damages the small intestine's lining. This damage leads to inflammation and atrophy of the villi, tiny finger-like projections in the intestine responsible for nutrient absorption. As a result, individuals with celiac disease may experience symptoms like diarrhea, bloating, fatigue, and malnutrition. Over time, untreated celiac disease can lead to more severe health problems, including anemia, osteoporosis, weight loss, and increased risk of certain cancers. A strict gluten-free diet is the only effective treatment. Celiac disease is an autoimmune disease, not a wheat allergy. It's also different from non-celiac gluten sensitivity, gluten intolerance, or sensitivity to gluten.

My Long Journey to Celiac Disease Diagnosis

Like many people, I spent a lot of years, a lot of dollars, and endured many tests and misdiagnoses, before doctors finally discovered that I had celiac disease (also known as coeliac disease or celiac sprue), and needed to eliminate gluten and all gluten-containing ingredients from my diet. Gluten is a protein found in the three main gluten-containing grains: wheat, rye, and barley; and is often hidden in processed foods, and things like soy sauce and beer...[READ MORE about my long and winding road to a celiac disease diagnosis and recovery.]

Gluten-Free Diet

To treat my celiac disease I had to go on a gluten-free diet for life. That meant learning to read food labels to avoid gluten ingredients, and eating a diet of mostly naturally gluten-free foods like meats, fruits, nuts, vegetables, and packaged foods only if they are certified gluten-free or labeled gluten-free, for example gluten-free breads made using gluten-free grains.