Living Gluten-Free: A Guide to Coeliac Disease
For some, gluten—a protein found in wheat, barley, and rye—is more than just a digestive irritant; it is a trigger for a serious autoimmune reaction known as Coeliac Disease. It is estimated that 1 in 100 people in the UK have this condition, yet nearly half a million remain undiagnosed.
At Better Health Beat, we believe that understanding your diagnosis is the first step to reclaiming your health.
What is Coeliac Disease?
Coeliac disease is not an allergy or a simple food intolerance. It is an autoimmune condition where the body's immune system attacks its own healthy tissue when you eat gluten.
Specifically, this attack damages the lining of the small intestine (the villi). These tiny, finger-like projections are responsible for absorbing nutrients. When they are flattened by inflammation, your body cannot absorb the vitamins and minerals it needs, no matter how healthy your diet is.
Recognising the Symptoms
The "textbook" symptoms are digestive—bloating, diarrhoea, and stomach pain. However, because the condition causes malabsorption, symptoms can be surprisingly diverse and non-digestive:
- Fatigue: Often caused by iron-deficiency anaemia.
- Skin Rashes: Such as dermatitis herpetiformis (itchy blisters).
- Neurological Issues: Specifically headaches, brain fog, or peripheral neuropathy (tingling in hands/feet).
- Osteoporosis: Due to poor calcium absorption.
Risk Factors & Diagnosis
It can strike at any age. You are at higher risk if you have a family history or another autoimmune condition (like Type 1 Diabetes or Hashimoto's Thyroiditis). Diagnosis involves a two-step process:
- Blood Test: Checking for specific antibodies (tTG-IgA). Crucially, you must continue eating gluten for at least 6 weeks before this test to get an accurate result.
- Biopsy: A gut biopsy confirms the damage to the intestinal lining.
Thriving on a Gluten-Free Diet
The only treatment is a strict, lifelong gluten-free diet. While this sounds daunting, modern options make it easier than ever. Focus on naturally gluten-free whole foods: rice, potatoes, quinoa, corn, fruits, vegetables, meat, and fish.
Note: Be careful with oats. While naturally gluten-free, they are often contaminated during processing. Look for certified "Gluten-Free Oats".
Editorial Summary
The condition: Coeliac disease is an immune reaction to gluten that damages the gut lining.
The danger: Left untreated, it leads to severe nutrient deficiencies and long-term health risks.
The life: A strict gluten-free diet is the cure, allowing the gut to heal and health to return.
Explore our range of certified gluten-free supplements and gut support formulas.