Celiac.com 01/27/2026 - This study set out to answer a long-standing question in celiac disease research: where and how the immune system first becomes activated against gluten and the body’s own enzyme, transglutaminase. People with celiac disease produce antibodies against transglutaminase, even though it is a normal human protein. Scientists have known for years that this autoimmune response somehow depends on gluten, but the exact location and sequence of events that link gluten exposure to autoimmunity have remained unclear. This research uses a carefully designed mouse model to show that key immune interactions may begin directly within specialized immune structures in the gut wall called Peyer’s patches. Background: Why Transglutaminase and Gluten Are Linked Celiac disease is unusual among autoimmune disorders because the target of the immune response is a normal enzyme that is present throughout the body. Transglutaminase modifies gluten proteins during digestion, and this chemical interaction appears to create a bridge between gluten and the immune system. Immune cells that recognize gluten provide help to other immune cells that specifically recognize transglutaminase. This cooperation leads to the production of antibodies against transglutaminase, which are a defining feature of celiac disease and are widely used for diagnosis. Despite this understanding, researchers have struggled to explain where transglutaminase and gluten first meet in a way that triggers immunity. One possibility is that this interaction happens deep in the intestinal tissue after gluten has crossed the gut barrier. Another possibility is that the interaction begins much earlier, closer to the gut surface, within immune structures that actively sample material from the intestinal contents. Purpose of the Study The main goal of this study was to determine whether immune cells located in gut-associated lymphoid tissues can directly encounter complexes formed between transglutaminase and gluten. Specifically, the researchers wanted to test whether B cells that recognize transglutaminase can capture this enzyme from the gut lumen and, with help from gluten-reactive T cells, initiate the autoimmune response characteristic of celiac disease. To address this, the researchers developed a specialized mouse model that reproduces essential features of human celiac disease, including genetic susceptibility and the presence of gluten-reactive immune cells. How the Mouse Model Was Designed The researchers used mice that were genetically engineered to express a human immune molecule strongly associated with celiac disease. These mice were given two specific types of immune cells: B cells that recognize transglutaminase and T cells that recognize gluten. This setup allowed the investigators to observe how these cells interact after gluten exposure. The mice were then fed a specially designed protein that mimics the interaction between transglutaminase and gluten. This protein included parts that could be recognized by both B cells and T cells, ensuring that cooperation between these immune cells could occur. An immune-stimulating agent was included to encourage responses in the gut, allowing the researchers to closely track immune activation in intestinal tissues. Development of a Celiac-Like Immune Response After oral exposure, the mice developed immune responses that closely resembled those seen in people with celiac disease. Antibodies directed against transglutaminase appeared both in the bloodstream and in the gut. In the intestinal lining, immune cells that produce these antibodies were detected in locations similar to those seen in untreated human disease. This confirmed that the model successfully reproduced key features of celiac autoimmunity, making it possible to study where and how the immune response begins. The Role of Peyer’s Patches A major focus of the study was Peyer’s patches, which are organized immune structures embedded in the wall of the small intestine. These structures are strategically positioned to sample material from the gut lumen and initiate immune responses when necessary. The researchers found that transglutaminase-specific B cells became activated and expanded within Peyer’s patches after oral exposure to the model antigen. These B cells showed features of active immune participation, including characteristics associated with antibody refinement and long-term immune memory. At the same time, gluten-reactive T cells in the same locations showed signs of providing help to these B cells, consistent with cooperative immune activation. Direct Sampling of Transglutaminase From the Gut Lumen One of the most important experiments in the study tested whether B cells in Peyer’s patches can directly sample transglutaminase from inside the gut. To do this, the researchers introduced labeled transglutaminase into a section of the intestine that contained Peyer’s patches and then examined the tissue using high-resolution imaging. They observed that B cells specific for transglutaminase captured the enzyme from the gut lumen. This uptake occurred in precise regions of Peyer’s patches that are known to specialize in antigen sampling. Importantly, this process was selective: only B cells that recognized transglutaminase took up the enzyme, while other immune cells did not. This finding provides direct evidence that transglutaminase present in the gut lumen can be captured by immune cells without needing to first cross the intestinal barrier in a non-specific way. A New Model for How Celiac Disease Begins Based on these results, the researchers propose a model in which transglutaminase binds gluten in the gut lumen during digestion. These enzyme-protein complexes are then sampled by specialized B cells in Peyer’s patches. Once captured, the B cells present gluten fragments to gluten-reactive T cells, receiving help that drives the production of antibodies against transglutaminase. This sequence of events offers a coherent explanation for how dietary gluten leads to a highly specific autoimmune response. It also suggests that the earliest steps of celiac disease may occur at the gut surface rather than deeper within intestinal tissue. What the Study Does and Does Not Show While the findings are compelling, the study does not directly demonstrate the uptake of naturally occurring transglutaminase-gluten complexes formed during normal digestion. Instead, it shows that transglutaminase itself can be sampled from the gut lumen by specific immune cells. The researchers also note that other immune cells may contribute to antigen presentation and that further work is needed to fully map all pathways involved. Even so, the model provides a powerful experimental platform for studying early immune events that are difficult or impossible to observe directly in humans. Why This Study Matters for People With Celiac Disease For people with celiac disease, this research offers a clearer picture of how gluten exposure can rapidly lead to immune activation. It supports the idea that the disease may begin within the gut wall itself, without requiring a generalized breakdown of the intestinal barrier. This challenges older theories that focused on widespread gut leakiness as the primary trigger. Understanding that immune activation may start with specific interactions in Peyer’s patches opens new possibilities for treatment. Therapies could be designed to block the formation or uptake of transglutaminase-gluten complexes, interfere with early B cell and T cell cooperation, or target transglutaminase activity in the gut lumen. Such approaches could one day complement a gluten-free diet or reduce the immune consequences of accidental gluten exposure. In summary, this study provides strong evidence that the roots of celiac disease lie in carefully orchestrated immune sampling events within the gut wall. By identifying where and how the autoimmune response begins, it moves the field closer to more precise and potentially transformative therapies for people living with celiac disease. Read more at: gastrojournal.org and medscape.com Watch the video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Researchers Identify a Gut Immune Pathway That May Spark Celiac Disease - Celiac.com", "description": "New research suggests that celiac disease may begin when immune cells in the gut wall sample gluten-enzyme complexes, helping explain how gluten triggers autoimmunity and pointing toward future treatment strategies.", "thumbnailUrl": "https://img.youtube.com/vi/17Q3-Cr9x_o/hqdefault.jpg", "uploadDate": "2026-01-27T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/17Q3-Cr9x_o" } Watch the super short video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "Researchers Identify a Gut Immune Pathway That May Spark Celiac Disease (short) - Celiac.com", "description": "New research suggests that celiac disease may begin when immune cells in the gut wall sample gluten-enzyme complexes, helping explain how gluten triggers autoimmunity and pointing toward future treatment strategies.", "thumbnailUrl": "https://img.youtube.com/vi/UV7j2crBJ9k/hqdefault.jpg", "uploadDate": "2026-01-27T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/UV7j2crBJ9k" }

My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin. He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok. Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior?

after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided. I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid. can you give me any insight into this please? thank you

Are Bobresmill gluten free oats ok for sensitive celiacs?

Hi Im new to this game, so bear with me. May through to December last year totally miserable, covered literally head to toe in the worst rash ever, itching like I just cant explain. After seven different medics told me just to "keep putting the cream on, whatever it is will go in the end" finally one lovely doc diagnosed dermatitis herpetiformis. Biopsy 6 weeks ago and Dapsone, which I seem to be tolerating OK so far. The NHS is in permanent backlog so no result yet but just wanted to say hello to anyone else with this maddening condition.

Celiac.com 01/26/2026 - This study explored a rare cell type in the human small intestine called the microfold cell. Microfold cells sit in specialized areas of the gut that sample material from the intestinal contents and help train the immune system. For many years, most detailed knowledge about these cells came from mouse experiments. The researchers set out to build a strong human-based model so they could learn what human microfold cells do, how they form, and whether they might play a direct role in the immune reaction to gluten that drives celiac disease. Why Microfold Cells Matter in the Gut The small intestine has a difficult job: it must absorb nutrients efficiently while also detecting harmful microbes and other foreign substances. In certain immune-rich regions of the intestine, including structures called Peyer patches, the lining contains microfold cells that act like “sampling ports.” These cells help move material from the gut surface toward immune cells positioned underneath. Traditionally, microfold cells were thought to function mainly as transporters, handing off particles to professional immune cells that then decide whether to tolerate the material or mount an immune response. However, celiac disease raises a key question: how does gluten, a food protein, become visible to immune cells in a way that leads to damaging inflammation in the small intestine? Understanding the earliest steps that bring gluten into contact with immune cells is central to understanding why celiac disease begins and how it might be prevented. How the Researchers Studied Human Microfold Cells To study human microfold cells directly, the team developed an intestinal organoid system. Organoids are miniature tissue structures grown in the laboratory from human cells that can mimic key features of real organs. Using carefully designed growth conditions, the researchers were able to coax intestinal cells into forming microfold cells and then follow the developmental steps that lead to that identity. They mapped the path of differentiation by examining patterns of gene activity across the developing cells. This allowed them to reconstruct a “developmental trajectory,” meaning a step-by-step view of how a typical intestinal cell becomes a microfold cell under the influence of specific signals. They also tested how these microfold cells behave by placing them in contact with immune cells, including gluten-responsive T lymphocytes, in controlled co-culture experiments. Key Finding One: Human Microfold Cells Act More Like Immune Cells Than Expected A central discovery was that human microfold cells share striking similarities with dendritic cells. Dendritic cells are immune cells famous for capturing antigens and presenting them to T lymphocytes. Antigens are small pieces of proteins that the immune system uses to recognize what is foreign. The researchers found that human microfold cells do not simply move material across the intestinal lining. Instead, they appear to take on features associated with antigen presentation, a function usually reserved for specialized immune cells. In practical terms, this suggests that microfold cells may participate directly in the process of showing dietary or microbial proteins to the immune system, rather than serving only as a delivery route to other immune cells. Key Finding Two: Signals That Drive Microfold Cell Formation Overlap With Immune Pathways The study also identified signals and regulatory factors that promote the formation of microfold cells in the human model. The investigators reported that microfold cell development was induced by specific immune-related signals and required particular transcription factors that guide cell identity. This matters because it supports the idea that microfold cells are positioned at the intersection of the intestinal lining and the immune system, and that their development is closely tied to immune signaling networks. By defining these developmental requirements, the study provides a clearer blueprint for how microfold cells arise in humans, which can help researchers build improved models and test interventions that either increase or decrease microfold cell activity depending on the clinical goal. Key Finding Three: Human Microfold Cells Can Process and Present Gluten to T Lymphocytes The most celiac-relevant finding is that microfold cells with the human leukocyte antigen DQ2.5 genetic background were able to process gluten and present gluten-derived antigen to gluten-responsive T lymphocytes in organoid and immune-cell co-culture experiments. In celiac disease, this genetic background is strongly associated with susceptibility because it helps the immune system bind and display certain gluten fragments to T lymphocytes. Showing that microfold cells can perform this antigen presentation step is important because it places these cells much closer to the start of the disease process than previously appreciated. Instead of gluten needing to pass through multiple handoffs before reaching the critical immune recognition step, microfold cells themselves may contribute directly to the moment when gluten becomes “visible” to the immune system in a disease-triggering form. What This Could Mean for Understanding Celiac Disease Celiac disease involves a misdirected immune response to gluten that damages the lining of the small intestine. Many people think of the disease as an interaction between gluten, genetics, and immune cells. This study adds a new and potentially crucial participant: a specialized epithelial cell that is part of the intestinal barrier itself. If microfold cells can present gluten antigen to T lymphocytes, then they may act as an early gateway that helps initiate or amplify the immune cascade. This does not mean microfold cells are the only route by which gluten reaches the immune system, but it suggests that microfold cells could be one of the most efficient or influential routes in susceptible individuals. This perspective could also help explain why certain intestinal regions rich in immune structures are hotspots for immune activation. If microfold cells in these areas are especially capable of antigen presentation, then they may help shape whether the immune system becomes tolerant of dietary proteins or shifts toward inflammation. Limitations and Next Questions Because much of the work was performed in laboratory-grown tissue models, it will be important to confirm how often and how strongly this microfold-cell antigen presentation occurs in living human intestines. Laboratory systems are powerful because they allow controlled experiments, but they cannot perfectly capture every feature of a person’s complex gut environment, including microbiome influences, inflammation states, and long-term immune conditioning. Future research will likely focus on questions such as: * How frequently microfold cells present gluten antigen in people with and without celiac disease. * Whether microfold cells become more active or more abundant during early disease development. * Whether blocking microfold cell antigen presentation can reduce gluten-driven immune activation. * How microbes and intestinal inflammation alter microfold cell behavior and antigen presentation. Why This Study Could Be Meaningful for People With Celiac Disease For people living with celiac disease, the only current proven treatment is strict lifelong gluten avoidance, which can be difficult and socially limiting. This study is meaningful because it identifies a specific human gut cell type that may participate directly in the earliest step that connects gluten exposure to harmful immune activation. If future research confirms that microfold cells are a key gateway for gluten antigen presentation in susceptible individuals, that could open new paths for prevention and treatment. For example, therapies might be developed to reduce gluten antigen presentation at the intestinal surface, to modify microfold cell development in high-risk individuals, or to interrupt the interaction between microfold cells and gluten-reactive T lymphocytes. Even if such approaches are years away, pinpointing where gluten first becomes an immune trigger in the human gut is a major step toward more targeted solutions beyond dietary restriction alone. Read more at: nature.com Watch the video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "A Hidden Gut Cell May Explain How Gluten Triggers Celiac Disease - Celiac.com", "description": "New research reveals that a specialized cell in the human small intestine may directly present gluten to the immune system, offering new insight into how celiac disease begins and pointing toward future treatment possibilities.", "thumbnailUrl": "https://img.youtube.com/vi/xVhOX2K7P7k/hqdefault.jpg", "uploadDate": "2026-01-26T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/xVhOX2K7P7k" } Watch the super short video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "A Hidden Gut Cell May Explain How Gluten Triggers Celiac Disease (short) - Celiac.com", "description": "New research reveals that a specialized cell in the human small intestine may directly present gluten to the immune system, offering new insight into how celiac disease begins and pointing toward future treatment possibilities.", "thumbnailUrl": "https://img.youtube.com/vi/fRsoiPhpBBw/hqdefault.jpg", "uploadDate": "2026-01-26T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/fRsoiPhpBBw" }

Anti TTG (IgA) 2.430 U/mL Anti TTG (IgG) 288.2 U/mL

Hello all, I was diagnosed at the age of 2 as being allergic to yeast. All my life I have avoided bread and most products containing enriched flour as they contain yeast (when making the man made vitamins to add back in to the flour). Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions. Obviously, we have come to believe the issue is gluten not yeast. Times continues to reinforce this as we are transitioning to a gluten free home and family. I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work? I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake. I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!

Surgery was in April 2023 due adhesions wrapped around my small bowel which caused blockage and had to be removed. Adhesions were so badly entangled that Surgeon could not cut out them, so the resection was performed. July 2025 started having severe yellow diarrhea and sometimes constipation. Just had another episode and was tested for celiac. Blood test stated 1.5 after eating gluten for 2 weeks. Lipase level was 120. Having an CT scan to check the pancreas. I have never had any issues eating gluten and now I am so fearful that I might have celiac. Has anyone had a small bowel resection? I am 65 years old. UGGH! I am still feeling bloating etc.

Any and all tips about safe places for my kids with celiac to eat! In the park and also in town.

I was diagnosed at 6 after having severe stomach pain after eating white bread or any kind of gluten my sister had one done aswell I was scared for the biopsy but thats bc the gas mask thing but now that I am a 14yr old female struggling with severe chronic pain making my body ache for no reason making it hard to sleep and do the things I love like playing spot which I love to do but I can sometimes not even be able to walk bc my knees hurt so bad I can or my hips or back the only think I wish for is to be a normal kid which I can't even be and I get accused of faking pain bc there is no physical things to notice especially at school when one day it will be so sore im limping the next im walking perfectly fine idk if its all from celiac disease but im the only one in my family that has this problem

I noticed eating gluten-free or CGF foods have higher sugar and sodium some. No added sugar protein bars I found better with plant fiber. I wanted to know what are you go to besides whole fruits/veggies that you find are healthy for you where you can feel eating normal without hurting yourself or health. I was looking into subscription based like Thrift to see if there is something that is healthier CGF that can make me feel normal. Thanks

Celiac.com 01/24/2026 - Lo mein–style noodles have long been associated with Chinese-American home cooking and restaurant comfort food, known for their savory sauce, tender noodles, and colorful mix of vegetables. Traditional lo mein is made with wheat-based egg noodles, which makes it off-limits for anyone with celiac disease or gluten sensitivity. Over time, home cooks have adapted the dish using alternative noodles that still deliver the familiar texture and flavor people love. This gluten-free version uses rice noodles or glass noodles, both of which absorb sauce beautifully and hold up well in a hot pan. Instead of relying on traditional soy sauce, this recipe uses gluten-free tamari to recreate the deep umami flavor that defines lo mein. The result is a satisfying, weeknight-friendly dish that keeps the spirit of the original while remaining completely gluten-free. Ingredients * 8 ounces gluten-free rice noodles or glass noodles * 2 tablespoons neutral cooking oil, such as avocado or canola oil * 1 cup sliced mushrooms * 1 cup shredded cabbage or bok choy * ½ cup julienned carrots * ½ cup sliced green onions * 2 cloves garlic, minced * 1 teaspoon freshly grated ginger * 1 cup cooked protein of choice, such as chicken, shrimp, tofu, or beef For the Sauce * ¼ cup gluten-free tamari * 1 tablespoon sesame oil * 1 tablespoon rice vinegar * 1 teaspoon honey or maple syrup * ½ teaspoon ground white pepper or black pepper Instructions * Cook the noodles according to the package instructions until just tender. Drain well and rinse briefly with cool water to prevent sticking. Set aside. * In a small bowl, whisk together the tamari, sesame oil, rice vinegar, honey or maple syrup, and pepper. Set the sauce aside. * Heat the cooking oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant. * Add the mushrooms, cabbage or bok choy, and carrots to the pan. Stir-fry for 3 to 4 minutes, until the vegetables begin to soften but still have some bite. * Stir in the cooked protein and green onions, cooking for another minute to warm everything through. * Add the drained noodles to the pan, followed by the prepared sauce. Toss gently but thoroughly to coat the noodles evenly. * Continue cooking for 2 to 3 minutes, stirring often, until the noodles absorb the sauce and everything is heated through. * Remove from heat and taste, adjusting seasoning if needed. Serving Suggestions Serve the noodles hot, garnished with extra green onions or a sprinkle of toasted sesame seeds if desired. This dish pairs well with a simple cucumber salad or steamed broccoli for a complete gluten-free meal. Conclusion Gluten-free lo mein–style noodles prove that comfort food does not have to be complicated or off-limits. By choosing the right noodles and building flavor with gluten-free tamari, garlic, and ginger, this dish delivers the savory satisfaction of classic lo mein without gluten. It is an adaptable recipe that works with whatever vegetables or protein you have on hand, making it a reliable and flavorful option for gluten-free kitchens.

I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled anti-tTG2 autoantibodies bind to endomysium (the thin layer around muscle fibres) forming a characteristic honeycomb pattern under the microscope - this is highly specific to coeliac disease. The binding site is extracellular tTG2 bound to fibronectin and collagen. Human or monkey derived endomysium is necessary because tTG2 from other mammals does not provide the right binding epitope. https://www.mdpi.com/1422-0067/26/3/1012

Hiya- I have been eating gluten free for several years now— but the learning curve has been steep! I got serious about the strictness of my diet at the beginning of the COVID pandemic: I missed baking bread and thought there would be no harm in making bread in a bread machine— I was just assembling the ingredients, not actually touching it. Well, some flour puffed up in my face and I lost my voice! At that time, I had many other scary things going on: muscle fasciculations, dropping things, missing things I was reaching for, tripping and trouble navigating around corners and doors ( I ran into them!), muscle weakness resulting in severe incontinence, issues with irregular heartbeat, and other things. I thought I had ALS. I have since learned to avoid all traces of gluten and oats and everything has resolved, but even a trace amount of gluten will cause me to start tripping, dropping things, and have muscle spasms. The last series of micro-exposures resulted in half my face going numb, like Bell’s Palsey I have consulted with several doctors about this, and mostly they look at me like I’m mentally ill and treat me like a hypochondriac. One doctor suggested that I start eating gluten again so I could get a diagnosis, but that is a scary prospect— I do like to be able to breathe! I feel like a test run with gluten could put me in the hospital, or even kill me. So my question is— am I crazy? Could all of those symptoms be caused by gluten? Is there any way to get a definitive diagnosis without eating gluten(like a scratch test or something?)? Also, in a city full of gluten avoidant individuals (who look a lot like me) but who still occasionally eat gluten foods or cook with gluten or who can still walk into a bakery or pizza restaurant, how can I get taken seriously? Mostly I just want to find out if I am a complete weirdo, or if there is anyone else out there who reacts like I do—

Celiac.com 01/23/2026 - For years, people with celiac disease and gluten sensitivity have watched new snack launches from the sidelines, hoping one day they could enjoy the same iconic brands as everyone else. That changed on January 15, when Cheez-It officially released its long-awaited gluten-free Original crackers. The announcement marked a major moment for the gluten-free community, especially for fans who grew up loving the familiar salty, crunchy, cheesy snack but had to give it up after diagnosis. The reaction was immediate and emotional. Social media filled with videos, posts, and comments from people celebrating what felt like a long-overdue win. For many, this was not just about a cracker—it was about inclusion, choice, and the feeling of finally being seen by a major brand. A Long Time Coming for the Gluten-Free Community Cheez-It’s gluten-free launch did not happen overnight. The brand had acknowledged demand years earlier, and in mid-2025 confirmed that a gluten-free Original cracker was planned for 2026. That announcement alone sparked intense excitement online, with many gluten-free consumers expressing disbelief that the product was finally on the way. When the crackers officially arrived in January, fans rushed to stores, shared taste-test reactions, and posted celebratory clips. Many longtime Cheez-It fans described the experience as nostalgic, noting that the flavor closely resembled the original product they remembered. For people who have been gluten-free for decades, this release represented the return of a familiar comfort food that had been missing from their diets. Why This Release Matters More Than It Seems At first glance, a new cracker may seem like a small thing. But for people with celiac disease, food choices are tightly limited by safety concerns. Many mainstream snack brands remain off-limits due to gluten-containing ingredients or cross-contamination risks. Each new certified gluten-free product expands not just convenience, but quality of life. Cheez-It is a household name with deep brand recognition. When a company of this size invests in gluten-free production, it sends a message that the gluten-free market is not niche or temporary. It also signals that people with medical dietary needs deserve the same flavor, texture, and brand loyalty as anyone else. Are Gluten-Free Cheez-Its Safe for Celiac Disease? According to Cheez-It, the gluten-free Original crackers are certified by the Gluten-Free Certification Organization. The product is manufactured in a certified gluten-free facility, which is especially important for people with celiac disease who must avoid even trace amounts of gluten. Certification adds an extra layer of reassurance beyond ingredient lists alone. For many consumers with celiac disease, certification is a key factor in deciding whether a product feels safe enough to eat. The brand has stated that this product was developed specifically to meet the needs of gluten-free consumers without compromising on flavor or texture. The Rise of Mainstream Gluten-Free Snacks Cheez-It’s gluten-free launch is part of a broader trend. In recent years, more major snack brands have introduced gluten-free versions of their most popular products. This reflects both increased awareness of celiac disease and the growing number of people following gluten-free diets for medical reasons. For people with celiac disease, this trend has practical benefits. It means more options at grocery stores, fewer specialty trips, and a greater ability to participate in everyday food experiences like parties, school lunches, and travel. It also reduces the sense of isolation that can come with managing a strict medical diet. Community Reaction: Excitement and High Expectations The gluten-free community’s response to Cheez-It’s release has been overwhelmingly positive, but it has also come with requests for more. Fans have already begun asking for additional flavors, such as white cheddar and other varieties found in the traditional Cheez-It lineup. This enthusiasm reflects pent-up demand. Many gluten-free consumers have learned to temper expectations, as gluten-free versions of classic snacks sometimes fall short in taste or texture. Early reactions suggest that Cheez-It’s gluten-free Original delivers a familiar experience, which has raised hopes that future flavors could follow. Availability and Pricing Cheez-It has stated that gluten-free Original crackers will become more widely available nationwide from February through March, though availability may vary by retailer and region. As with most new product launches, stocking schedules differ, and some consumers may see delays in their local stores. The manufacturer’s suggested retail price is comparable to other Cheez-It products, though actual prices may vary. For gluten-free shoppers accustomed to paying premium prices for specialty foods, competitive pricing is another encouraging sign that gluten-free options are becoming more mainstream. What This Means for People With Celiac Disease For people with celiac disease, this launch represents more than convenience. It reflects progress in how major food companies approach medical dietary needs. Each certified gluten-free product from a trusted brand reduces the burden of label reading, cross-contamination worry, and limited choice. It also reinforces the importance of continued advocacy. Products like gluten-free Cheez-Its exist because consumers spoke up, asked for better options, and demonstrated long-term demand. This release may encourage other brands to invest in similar efforts. What It Means for People With Gluten Sensitivity For those with non-celiac gluten sensitivity, the availability of gluten-free versions of familiar snacks makes it easier to manage symptoms without feeling restricted. It also reduces the need to rely on specialty brands that may be harder to find or more expensive. At the same time, this expansion underscores the importance of understanding individual needs. While gluten-free products are essential for people with celiac disease, others may choose them based on personal tolerance rather than medical necessity. The Bigger Picture: Inclusion Through Food Food is deeply tied to culture, memory, and connection. When a beloved snack becomes accessible to people who were previously excluded, it carries emotional weight. For many gluten-free consumers, eating a familiar brand again is about more than taste—it is about feeling included in everyday food culture. Cheez-It’s gluten-free Original crackers show how far the gluten-free market has come, and how much potential remains. As more companies follow suit, the gap between medical dietary needs and mainstream food experiences continues to narrow. Conclusion The release of gluten-free Cheez-It Original crackers is a meaningful milestone for people with celiac disease and gluten sensitivity. It reflects years of consumer demand, growing industry awareness, and a shift toward greater inclusion in the food world. While it may be just one product, it represents progress—and for many fans, it is a long-awaited return to a favorite snack that once felt permanently out of reach. Read more at: instagram.com and usatoday.com

Hi, I posted before about my son's legs shaking after gluten. I did end up starting him on vit b and happily he actually started sleeping better and longer. Back to my 4 year old. She had gone back to meltdowns, early wakes, and exhaustion. We tested everything again and her ferritin was lowish again (16) and vit d was low. After a couple weeks on supplements she is cheerful, sleeping better and looks better. The red rimmed eyes and dark circles are much better. AND her Ttg was a 3!!!!!! So, we are crushing the gluten-free diet which is great. But WHY are her iron and vit d low if she's not getting any gluten???? She's on 30mg of iron per day and also a multivitamin and vit d supplement (per her dr). That helped her feel better quickly. But will she need supplements her whole life?? Or is there some other reason she's not absorbing iron? We eat very healthy with minimal processed food. Beef maybe 1x per week but plenty of other protein including eggs daily. She also says her tummy hurts every single morning. That was before the iron (do not likely a side effect). Is that common with celiac?

I have been diagnosed with coeliacs disease today after endoscopy, bloods and CT scan. I have also been diagnosed with Mesenteric Panniculitis today. Both of which I believe are autoimmune diseases. I have been told I will need a dexa scan and a repeat CT scan in 6 months. I had not even heard of Mesenteric Panniculitis till today. I don’t know much about it? Has anyone else got both of these.

Hello there! New to celiac community, although I have lots of family in it. My two year old was just diagnosed with celiac disease based on symptoms and bloodwork. symptoms (swollen belly, stomach hurting, gagging all the time, regular small vomit, fatigue, irritability, bum hurting, etc) she got tests at 18 months and her bloodwork was normal. She just got tested again at 2 1/2 because her symptoms were getting worse and these were her results : Tissue Transglutaminase Ab, IgA 58.8 Unit/mL (High) Endomysial Antibody IgA Titer 1:5 titer (Abnormal) Gliadin Antibody IgA < 1.0 Unit/mL Gliadin Antibody IgG 8.5 Unit/mL Immunoglobulin A 66 mg/dL Her regular pediatrician diagnosed her with celiac and told us to put her on the strict gluten free diet and that we wouldn’t do an endoscopy since it was so positive and she is so little (26lbs and two years old). I’m honestly happy with this decision, but my family is saying I should push and get an endoscopy for her. It just seems unnecessary and an endoscopy has its own risks that make me nervous. I’m certain she has celiac especially with it running in mine and my husbands family. We are now thinking of testing ourselves and our 5 year old as well. anyways what would y’all recommend though? Should we ask for an endoscopy and a GI referral? (We are moving soon in 5 months so I think that’s part of why she didn’t refer us to GI)

Celiac.com 01/22/2026 - When celiac disease is mentioned, the focus is usually on symptoms, diagnosis delays, or the challenges of maintaining a strict gluten-free diet. Far less attention is paid to what happens decades later. Many people assume that having an autoimmune disease automatically shortens lifespan, or that celiac disease permanently weakens the body even after diagnosis. Recent population-based research challenges that assumption. Large, long-term studies following people with diagnosed and treated celiac disease suggest a more nuanced story. When the disease is properly managed and the intestine heals, long-term health outcomes may stabilize or even improve in certain ways. In some analyses, treated patients appear to fare as well as, or in specific cases slightly better than, the general population. What Happens to the Body Before and After Treatment Untreated celiac disease places the body under constant stress. Gluten exposure triggers immune attacks on the small intestine, leading to chronic inflammation, nutrient malabsorption, anemia, bone loss, and increased risk of other autoimmune conditions. During this untreated phase, overall health is clearly compromised, and short-term mortality risk may be elevated. Once a strict gluten-free diet is adopted, however, the picture changes dramatically. The intestinal lining begins to heal, nutrient absorption improves, and inflammatory activity declines. Over time, many of the systemic consequences of untreated disease begin to reverse. This healing process is central to understanding why long-term outcomes may improve rather than worsen. What Large Population Studies Have Observed Several large-scale studies have tracked hundreds of thousands of individuals with celiac disease over many years. These studies compare survival rates between people with diagnosed celiac disease and the general population. While results vary by country, age at diagnosis, and length of follow-up, a consistent pattern emerges. In the years immediately surrounding diagnosis, mortality risk may be slightly higher. This is likely related to complications present before diagnosis, including severe malnutrition, undetected infections, or coexisting autoimmune conditions. Importantly, this elevated risk does not persist indefinitely. As follow-up periods extend into decades, many studies show that survival rates normalize. In some subgroups, particularly those diagnosed earlier in life and adherent to treatment, long-term survival appears comparable to or marginally better than expected. Why Treated Patients May Gain a Long-Term Advantage One explanation for this unexpected finding lies in lifestyle changes that often accompany a celiac diagnosis. People diagnosed with celiac disease tend to become more health-conscious overall. Regular medical follow-up, careful attention to diet, and avoidance of highly processed foods may contribute to improved long-term health. In addition, adherence to a gluten-free diet eliminates chronic intestinal inflammation, which is increasingly recognized as a contributor to many age-related diseases. Lower systemic inflammation may reduce long-term risks associated with cardiovascular disease, metabolic disorders, and certain malignancies. Some researchers also suggest that once the gut barrier heals, immune regulation improves. A healthier gut environment may support better immune balance, potentially reducing the risk of complications later in life. The Role of Early Diagnosis Age at diagnosis appears to play a critical role in long-term outcomes. Individuals diagnosed in childhood or early adulthood often experience complete intestinal healing and avoid years of untreated damage. These patients tend to show the most favorable long-term health profiles. By contrast, people diagnosed later in life may carry residual effects from decades of untreated disease, such as osteoporosis or nerve damage. Even so, studies suggest that strict treatment still improves survival compared to remaining undiagnosed. This underscores the importance of early detection, not just for symptom relief but for lifelong health preservation. Causes of Death Do Not Always Match Expectations Interestingly, the causes of death among treated celiac patients often differ from what might be expected. Rather than gastrointestinal complications, long-term causes of death more closely resemble those of the general population. This finding suggests that once celiac disease is well-managed, it does not dominate health outcomes. Instead, aging-related conditions such as cardiovascular disease or cancer become the primary concerns, much like they are for individuals without celiac disease. Why Adherence to the Gluten-Free Diet Matters So Much The potential longevity benefit is closely tied to strict dietary adherence. Studies consistently show that persistent intestinal inflammation, often caused by ongoing gluten exposure, is associated with worse outcomes. People who continue to consume gluten, whether knowingly or through frequent cross-contamination, may not experience full intestinal healing. This ongoing damage can maintain a state of chronic inflammation, undermining long-term health benefits. In contrast, those who maintain strict avoidance of gluten and achieve mucosal healing appear to reap the greatest long-term health rewards. What This Means for People With Gluten Sensitivity While these studies focus on celiac disease, they may also hold lessons for people with non-celiac gluten sensitivity. Chronic inflammation and gut dysfunction are increasingly recognized as contributors to long-term disease risk, even in the absence of classic autoimmune damage. For individuals who experience symptom relief and improved well-being on a gluten-free diet, long-term gut health may play an important role in overall health trajectory. However, more research is needed before drawing firm conclusions for this group. Reframing the Narrative Around Celiac Disease Celiac disease is often framed as a lifelong burden, and in many ways it is. The diet is strict, social challenges are real, and accidental exposure remains a constant concern. Yet these studies suggest that the long-term outlook may be more hopeful than commonly believed. With proper treatment, regular follow-up, and sustained dietary adherence, celiac disease does not necessarily shorten life. In fact, it may prompt behaviors and medical monitoring that support long-term health. Why This Research Matters to the Celiac Community For people newly diagnosed with celiac disease, fears about long-term health are common. Questions about aging, disease progression, and life expectancy often linger beneath the surface. Research suggesting that treated patients can expect normal or even favorable longevity provides reassurance. It also reinforces the importance of diagnosis, treatment, and adherence. Celiac disease is serious when untreated, but it is also one of the few autoimmune diseases with a clear and effective treatment. The ability to control inflammation through diet alone is powerful. Conclusion: Healing the Gut May Shape a Healthier Future The emerging research on celiac disease and longevity challenges outdated assumptions. While untreated disease carries real risks, proper treatment appears to change the trajectory entirely. Healing the gut restores nutrient absorption, reduces inflammation, and may support long-term resilience. For people with celiac disease, this means that strict adherence to a gluten-free diet is not just about feeling better today. It may also be an investment in decades of future health. As awareness improves and diagnosis becomes more timely, the long-term outlook for those with celiac disease continues to grow brighter.

Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q

I had an endoscopy last week for GERD issues. In addition to having esophagitis, gastritis, and duodenitis, the biopsy also revealed that I have “increased intraepithelial lymphocytes.” There is no mention of any issues with the villi. I was diagnosed in 2016 and have been gluten free ever since, so I am extremely frustrated. I’m curious if it’s unusual to have increased lymphocytes without blunted villi and what the significance of that is. What can the increased lymphocytes be attributed to? Is it ongoing gluten exposure or maybe one gluten exposure in the weeks prior? I have silent celiac disease and I feel like my diet is very strict, but we did vacation in the weeks prior to the endoscopy. My other thought - I read oats (even gluten-free ones) could cause the increased lymphocytes. I eat oats overnight every morning. Is this plausible? Thanks for any help that you can provide.

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