The Basics of Coeliac Disease - For the Newly Diagnosed

I created this article having first-hand experience of coeliac disease being diagnosed over 20 years ago. When I first started researching this after diagnosis, I found it easier to understand when things were less 'scientific.'

All I wanted to know was the basic facts rather than a lot of medical terminology that I did not understand. Therefore, this article is for someone who has been newly diagnosed and, like me, had never heard of coeliac disease previously.

What is it?

Celiac disease, pronounced celiac or coeliac, is not an allergy; it is an autoimmune condition. It’s a disease affecting the small intestine, which is caused by the body’s intolerance to gluten, a protein found in wheat, rye and barley.

Gluten is used to produce many foods, such as bread, biscuits, pasta and cakes. Gluten provides that springy and chewy texture when gas is trapped by adding water to the two proteins gliadin and glutenin.

What happens if someone with celiac disease eats gluten?

The immune system believes that gluten is harmful and attacks it. This damages the lining of the intestine, the gut. Therefore, the nutrients from food cannot be sufficiently absorbed into the system. This can lead to malnutrition, making it difficult to recover from wounds and infections. Some people with celiac disease could also develop an intolerance to lactose, found in dairy products.

When the antibodies attack the gluten, damage is caused to the lining of the gut, and this causes inflammation. The stomach is lined with millions of growths called villi, which resemble the tiny tips of a baby's finger or minute tubes. The villi capture the nutrients we feed into our systems, but when the villi are damaged by these attacks, they become flattened, and nutrients are then difficult to absorb.

Who is most at risk?

Anyone can develop celiac disease, even babies, but their symptoms will not be noticeable until they start eating solid foods. People in the age group 40 to 50 are more likely to have the condition. The national average of people with celiac disease in the UK is one in 100, and is around 1% globally. The disease is less common in Japan and Vietnam, where foods containing gluten do not form part of their staple diet.

Is there a cure?

The answer to this is no. There could be in the future, but as it stands, if you are diagnosed with the disease, you must remain on a gluten-free diet for life. If you don’t follow a gluten-free diet, you could prompt other medical problems to develop.

Once diagnosed-what now?

Do some research and find out all about the condition, what you can and cannot eat. Your doctor or hospital should provide you with a booklet explaining the condition in detail.

In the UK, some people can still have some basic gluten-free foods on prescription, depending on where you reside or if there or other medical issues. It is best to discuss this with your GP to see if you are entitled to free gluten-free foods.

Basic Gluten-Free Foods

All fresh meat (not those covered in bread crumbs, batters, etc., unless they are from a gluten-free range of food). Fresh vegetables; be careful of some frozen rice and vegetable mixes may contain gluten. All fresh fruit and dairy produce are free of gluten. Fresh fish (again, not covered in batter or bread crumbs, unless gluten-free). Some fish and chip shops cater for gluten-free (UK), but these are not in every town. Whatever country you reside in, you can do research in your local area to find eating out places that may cater for celiacs.

Most high street supermarkets will have a free-from section, but the foods are slightly more expensive than foods containing gluten. They can also be bought online. There are a host of videos on YouTube for gluten-free recipes, and of course, there are recipe books available online or in libraries. Some magazines may cater for gluten-free cooking.

Note: When eating out, it is important to ask if the food has been prepared in a gluten-free workspace. There are more restaurants now serving gluten-free meals.

Read the Allergy Labelling!

It is essential to read all allergy advice on the packets of food to see if they are gluten-free. Some food labels may not have any gluten ingredients, but have not been identified as gluten-free; this may be because they have not been prepared in a gluten-free workspace.

All alcohol, plain spirits: vodka, gin, whiskey, etc, are gluten-free, and most ciders and wines. There are gluten-free lagers and beers available. It is still best to check the labels because things change over time.

Finally

Being diagnosed with celiac disease can be a bit of a lifestyle changer, but once used to a gluten-free diet, it is something most people tolerate well. It is just a matter of accepting the diagnosis and educating yourself on the disease to make it easier to cope with.

This website, Guts Charity, has more information on coping with coeliac disease. Here is a link.

© Jan Hope - September 2025