Original resource listing: August 2026; exact publication day is not recorded.
Celiac Disease is an autoimmune enteropathy triggered by ingested gluten in genetically susceptible individuals. When gluten (found in wheat, barley, and rye) enters the digestive tract, it causes chronic inflammation and blunting of the small intestinal villi.
Key Nutritional Pillars:
1. Grain Substitution: Replace wheat with naturally gluten-free Indian grains such as Bajra (Pearl Millet), Ragi (Finger Millet), Jowar (Sorghum), Corn, and Brown Rice.
2. Hidden Gluten Sources: Watch out for processed sauces, packaged hing (asafoetida blended with wheat flour), commercial biscuits, soy sauce, and malt drinks.
3. Cross-Contamination Prevention: Ensure separate cooking vessels, cutting boards, and flour mills for gluten-free ingredients to avoid accidental exposure.
Key points
- Strict lifelong gluten elimination is mandatory for mucosal recovery.
- Always check for certified Gluten-Free labels on packaged foods.
- Discuss deficiency testing and follow-up intervals with your clinician.
Adapt food advice to your individual needs
Portions and restrictions depend on your diagnosis, medicines and nutritional needs. Seek individual advice before changing your diet during pregnancy, with kidney disease or if you are losing weight unintentionally.
Frequently asked questions
Should I stop gluten before celiac testing?
Speak with your doctor before removing gluten, because a gluten-free diet can make testing less reliable. After diagnosis, treatment generally requires a lifelong gluten-free diet with nutritional support.
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