Answers from a Dietitian®
Tackling Your Questions
Have a question for a registered dietitian? 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!
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.
Ask a Dietitian: What are dietary supplements you would recommend for a patient diagnosed with celiac disease?
Foods for when you suffer from both celiac disease and diverticulitis
Monitoring celiac disease
What’s the point of follow-up testing and monitoring?
How to tell if ongoing symptoms are from celiac disease
Are gluten-free and wheat-free the same?
What dietary supplements would you recommend for teens with celiac disease?
I have been diagnosed with celiac disease for 20 years. I have a six month old who I have exclusively breast fed to avoid her having issues with formula. Should I avoid gluten, dairy and soy with her? Should I test her for celiac disease at a certain age?
Do I have to worry about cross-contact and foods like lentils, split peas and beans?
Is there someone to report falsely labeled gluten-free products to?
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, but I do have celiac disease. How closely do I need to follow the gluten-free diet?
What should I do if I suspect that a product labeled gluten-free is not truly gluten-free?
I've heard people claim that gluten sensitivity isn't real. Is that true?
I'm maintaining a strict gluten-free diet, but my follow up blood work is showing I'm somehow still being exposed. How can I figure out what the problem is?
I've read that caramel coloring should be gluten-free in the US, but I sometimes have symptoms like I've been glutened when I drink soda. Could caramel coloring cause the same symptoms?
I read on the internet that ancient grains are ok for people with celiac disease, even if it's a form of wheat. Is this true?
I know that cross-contact is a concern, but how careful should I be at home? I don't want to replace all of my equipment because of the cost and storage concerns. What are the absolutely necessary essentials to replace and what can I skip?
I am diagnosed with celiac disease and have been strictly following my gluten-free diet for four months, but I was accidentally “glutened.” Does the healing process start all over when something like this happens? Is there something I should be eating/not eating to stop the symptoms sooner?
Is it true that the protein in coffee is a cross reactor?
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?
Q. Are there any recipes you recommend that do not use potato flour, potato starch, or tapioca starch? I am looking for foods with a higher nutrient content.
Q. Is there gluten in other body fluids such as semen, urine, sweat, etc?
Is it true that hydrogenated vegetable oil/protein contains gluten? Also, what about wheat germ oil?
Q: When are manufacturers going to start labeling hard liquor with new gluten-free labels?
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