-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
-
Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
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.
Breaking Celiac Disease News & Info:
-
Get Celiac.com Updates:Support Celiac.com:
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Recent Activity
-
- knitty kitty replied to V.Beth's topic in Super Sensitive People13
Giving up grains entirely
I didn't want anyone to think rinsing quinoa would get rid of lectins. Terribly sorry, read your post too fast. Rinsing rice isn't recommended because rinsing rice will dissolve the added vitamins (they look like grains of rice). -
- knitty kitty replied to Jean Shifrin's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3
Severe joint swelling from Celiac
Welcome to the forum, @Jean Shifrin Yes, I get achy swelling joints if exposed to gluten. The antigluten antibodies can attack the connective tissue in joints. Here's an interesting article... Isolated polyarthritis revealing celiac disease: A case report https://pubmed.ncbi.nlm.nih.gov/37434897/ And another... Celiac Disease... -
- trents replied to V.Beth's topic in Super Sensitive People13
Giving up grains entirely
Good point. But I have been made very ill by eating unwashed quinoa that was not cooked but used in a side salad. -
- knitty kitty replied to V.Beth's topic in Super Sensitive People13
Giving up grains entirely
Lectins are broken down by cooking. Using a pressure cooker is recommended for breaking down lectins in beans. Cooking all alternative grains and rice thoroughly should help. -
- trents replied to V.Beth's topic in Super Sensitive People13
Giving up grains entirely
Quinoa is high in lectins. Try rinsing it thoroughly before cooking and consuming it.
-