Question 1

What exactly is celiac disease?

Accepted Answer

Celiac disease is a chronic autoimmune disorder in which ingesting gluten — a protein found in wheat, barley, and rye — triggers an immune response that damages the lining of the small intestine. Over time, this impairs the absorption of vital nutrients and can lead to serious health complications if left untreated.

Question 2

Is there an approved medication for celiac disease?

Accepted Answer

Currently, no FDA-approved medication exists for celiac disease. The only evidence-based treatment is a strict, lifelong gluten-free diet. Several promising therapies — including enzyme supplements and immune-modulating drugs — are in active clinical trials as of 2026.

Question 3

Can celiac disease be cured?

Accepted Answer

There is no cure at this time. However, the vast majority of people achieve full intestinal healing and complete symptom resolution by strictly following a gluten-free diet over an extended period — often 1 to 2 years for adults.

Question 4

What is non-celiac gluten sensitivity?

Accepted Answer

Non-celiac gluten sensitivity (NCGS) causes real, measurable symptoms — including bloating, brain fog, abdominal pain, and fatigue — after gluten exposure, but without the intestinal damage or specific autoimmune markers seen in celiac disease. It affects an estimated 6% of the population.

Question 5

How do celiac disease and gluten sensitivity differ?

Accepted Answer

Celiac disease involves measurable intestinal damage, specific antibodies (tTG-IgA), and genetic markers (HLA-DQ2/DQ8). Gluten sensitivity produces similar symptoms without causing intestinal damage. Both improve on a gluten-free diet, but celiac carries greater long-term health risks if unmanaged.

Question 6

What foods contain gluten?

Accepted Answer

Gluten is found in wheat (including spelt, kamut, farro, durum), barley, rye, and triticale. It also appears in many processed foods as a thickener, filler, or additive — including soy sauce, malt vinegar, seasonings, deli meats, and sauces. Always read labels carefully.

Question 7

Are oats safe to eat with celiac disease?

Accepted Answer

Pure oats are naturally gluten-free, but most commercial oats are cross-contaminated with wheat during growing, harvesting, or processing. People with celiac disease should consume only oats that carry a certified gluten-free label and should introduce them cautiously under medical guidance.

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