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Answers from a Dietitian®

Tackling Your Questions

Have a question for a registered dietician? Questions can be submitted on any gluten-free topic. 

We look forward to helping you in your pursuit of a happy and healthy gluten-free life!

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[Note: Answers from a Dietitian® is intended for general questions about celiac disease, gluten sensitivity and/or the gluten-free diet. The information below is not intended nor suited to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical question or condition. The information is not intended to establish a patient/provider relationship. Consult your doctor or nutritionist regarding specific individual health needs.]

Questions from the Community:

Follow-Up Testing

Monitoring celiac disease

Ongoing Symptoms

How to tell if ongoing symptoms are from celiac disease

Why Monitor

What’s the point of follow-up testing and monitoring?

Gluten-Free vs. Wheat-Free

Are gluten-free and wheat-free the same?

Dietary Supplements for Teens

What dietary supplements would you recommend for teens with celiac disease?

Cross-Contact and Dry Pulses

Do I have to worry about cross-contact and foods like lentils, split peas and beans?

Introducing Gluten, Soy and Dairy to an Infant

Should I avoid giving my six month old gluten, dairy and soy if I have celiac disease?

Reporting a Gluten-Free Product to the FDA

What should I do if I think a product labeled gluten-free made me sick?

Heart Healthy & Gluten-Free Diets

How can I manage the gluten-free diet in a way that is heart healthy since I also have heart disease?

I don't have symptoms. How closely do I need to follow the gluten-free diet?

If I don't get sick, can I continue to eat gluten even if I have celiac disease?

Gluten-Free Labeling

What should I do if I suspect that a product labeled gluten-free is not truly gluten-free?

Is Gluten Sensitivity Real?

Why do some people think that gluten sensitivity is a fake condition?

Ongoing Accidental Gluten Exposure

How can I figure out how I'm being exposed to gluten?

Caramel Coloring

Can caramel coloring cause celiac disease symptoms?

Ancient Grains & the Gluten-Free Diet

Are all ancient grains safe for people with celiac disease?

An Entirely Gluten-Free Household?

How careful do I have to be with cross-contact at home?

What Should I Do if I've Been Glutened?

Am I starting at square one every time I'm accidentally exposed?

Coffee as a Cross-Reactor?

Is it true that the protein in coffee is a cross reactor?

Looking for Gluten-Containing Ingredients on Package Labeling

If a food label only calls out milk and soy as allergens and has no cross-contamination warning, is it safe to say it is gluten-free?

Webinar Q&A with Kathleen Reale of Be Free for Me


Webinar Q&A with Stephanie M. Moleski, MD


Hydrogenated Vegetable Oil/Protein and Wheat Germ Oil: Gluten-Free or Not?

Are hyrdogenated vegetable oil/protein and wheat germ oil gluten-free?

Webinar Q&A with Daniel Leffler, MD, MS

Following the December 2012 webinar "You Ask, We Answer: 60 Minutes with Top Celiac Disease Researchers," NFCA worked with panelist Daniel Leffler, MD, MS Director of Clinical Research, The Celiac Center at BIDMC, Director of Quality Assurance, Division of Gastroenterology, Beth Israel Deaconess Medical Center to address the remaining questions from the live airing. The following guest post contains Dr. Leffler's responses.

Webinar Q&A with Tricia Thompson, MS, RD

Following the January 2013 webinar "It's Not Just Food Anymore: An Update on Gluten-Free Alcoholic Beverage Labeling," NFCA invited listeners to submit their questions about labeling regulations. The questions and answers from webinar panelist Tricia Thompson, MS, RD of Gluten-Free Watchdog, are included here.

Oat Straw: Gluten-Free or Not?

Should oat straw be treated the same way as oats for people with a gluten-related disorder?

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