Celiac.com 04/07/2021 - It is not uncommon for people with celiac disease to have ongoing digestive symptoms and other systemic problems, even on a gluten free diet. Even though celiac disease is becoming better understood each year, much remains to be learned about the effects of the disease on the body and its ongoing symptoms. 
Not everyone with celiac disease who goes on a gluten-free diet will recover, according to the following study:
"After an average of 11 months on a gluten-free diet, 81% of patients with celiac disease and positive tissue transglutaminase IgA (tTG-IgA) at baseline will revert to negative tTG-IgA (SOR: C, disease-oriented evidence from retrospective cohort study). The intestinal mucosa of adult patients with celiac disease will return to normal a...

Celiac.com 08/24/2019 - Are you 100% gluten-free, yet you still suffer from symptoms related to gluten?
If so, it could be that you're experiencing “Cross-Reactivity,” or are sensitive to foods that do not contain gluten but your body reacts to them as if they do. Cross-Reactivity is the ability of an antibody to react with similar antigenic sites on different proteins.
There are a number of naturally gluten-free foods such as cheese, chocolate and coffee, which contain proteins so similar to gluten that your body may confuse with gluten. When you eat these foods, your body and immune system react as if you just ate a bowl of whole-wheat pasta.
It's estimated that at least half of those who are gluten intolerant are also sensitive to dairy (cheese, yogurt, milk and b...

Celiac.com 12/13/2019 - I wanted to add some new revelations I've had about cross contamination, including how not to go crazy worrying about it, and what I believe to be the number one way to prevent getting sick from it.
There are a lot of posts on Facebook in the Celiac Groups about cross-contamination—let's talk about what it is and why it's bad for those with celiac disease.
Cross-contamination is Our Worst Enemy
For someone with celiac disease, cross-contamination is our worst enemy. We all know that we can't have gluten—no bread, pasta, etc. We all know that even the slightest amount of gluten can hurt us.
Studies have shown that 1/64th of a piece of bread has enough gluten to cause autoimmune problems in celiacs. The FDA has set 20 parts per million (pp...

Celiac.com 05/23/2022 - Many people with celiac disease know to be cautious of possible gluten that might be hidden in selected spices and spice blends. However, there's some evidence to support the notion that some people suffering from celiac disease, wheat allergy or non-celiac gluten sensitivity may react to certain spices.
A team of researchers recently set out to see if extracts from selected spices, such as caraway, ginger, chili, sweet peppers, anise, sesame, nutmeg and black pepper, might be harmful to people suffering from celiac disease, wheat allergy or non-celiac gluten sensitivity. For each spice, they looked at the reaction of spice proteins with serum antibodies from celiac patients and rabbit antibodies raised to specific glutamine/proline-containing peptides.

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