Patients report a high burden with the gluten-free diet, feeling social isolation, and facing high food costs.
Q. I’ve been diagnosed with dermatitis herpetiformis. How is it related to celiac disease?
Q: I’ve heard that quinoa is a good gluten alternative. But what is it, and what kind of dishes would I use it in?
Q: I have been hearing more about celiac disease, and wonder if I may have it. What exactly is celiac, and how is it diagnosed?
Q: I’ve heard many people on a gluten-free diet don’t get enough vitamins, minerals and fiber. How do you avoid this?
Q: I’m new to celiac disease. Does my whole kitchen need to be gluten-free to prevent cross-contamination?
I’m confused about the use of oats in the gluten-free diet. I thought oats were not safe but now I hear they are allowed. What’s the truth?