Natural Celiac Support
Updated Jul. 06th, 2026 | Read Time: 4 Minutes | What You Will Learn:
- What is Celiac Disease?
- What Triggers Celiac Disease?
- What Is Gluten?
- Symptoms of Celiac Disease
- Natural Celiac Support
- Gluten Digestive Enzymes
- Nutritional Information
- Reader Comments (5)
Gluten intolerance is on the rise in today's modern society. Many people suffer from this condition, or even worse, are celiac. Learn about this condition, its triggers, and discover natural support options for celiac disease.
What is Celiac Disease?
People with celiac disease cannot digest gluten. Gluten is a protein found in grains such as wheat, rye, barley, spelt, and kamut. Cases can range from mild to severe. Severe cases are usually identified in childhood because the child fails to grow and thrive. Less severe cases may not manifest until much later.
Gluten intolerance is often an inherited condition. Mild gluten sensitivities can progress to intolerance (Celiac disease) over time. Stress is one factor that can predispose an individual to this progression.
What Triggers Celiac Disease?
Gliadin is the component of gluten that causes gastrointestinal damage. Gluten intolerance is an immune reaction. When an individual with celiac disease consumes gluten, the body attacks, like it would when exposed to a bacteria or virus. In doing so, this reaction destroys the microvilli along the lining of the gastrointestinal tract, primarily throughout the small intestine. Celiac disease reduces nutrient absorption from food and supplements. This leads to malnutrition and related health symptoms.
What Is Gluten?
Gluten gives dough elasticity and structure. It helps baked goods rise and maintain shape. Wheat gluten appears in many foods, so careful label reading helps people with intolerance.
Common gluten-containing foods and ingredients include:
- Barley, Oats, Rye, Wheat, Spelt, Kamut
- Hydrolyzed vegetable protein, Texturized vegetables protein, Hydrolyzed plant protein
- Malt, Some soy sauces, Grain vinegars, White vinegar
- Modified food starch, Binders, Fillers, Natural flavour
- Hot dogs, Most luncheon meats, Most processed foods
- Beer
- Gravies, Mustard, Ketchup, Bottled salad dressing
- Non-dairy creamer
- Bouillon cubes
- Some chocolate
- Many pre-packaged or mixed seasonings, ex. taco seasoning
Some people with celiac disease tolerate oats. However, oats often contain gluten contamination. Certified gluten-free oats provide a safer option. Unlabeled oats may contain gluten from shared processing.
Gluten can also appear in supplements. It may come from capsules or fillers. Always check labels before use.
Gluten-free guides help simplify safe product choices. The Canadian Celiac Association provices reliable information.
Symptoms of Celiac Disease
Common symptoms of celiac disease include diarrhea, abdominal pain, bloating, nausea and vomiting. Stool is very often smelly and shiny or greasy (steatorrhea). Malnutrition, caused by impaired absorption, can also cause a number of symptoms or conditions, including, but not limited to, anemia, weight loss, fatigue, infertility, canker sores, rashes, bone pains, arthralgias, osteopenia, asthma, thyroiditis, mood imbalances and depression. Healthcare professionals should diagnose celiac disease. Blood tests check anti-gliadin antibodies for screening. A small intestine biopsy confirms diagnosis.
Natural Celiac Support
The only way to treat celiac disease is by eliminating gluten from the diet. Maintaining a gluten-free lifestyle will allow the microvilli of the digestive tract to heal. Reintroduction of gluten will usually cause a complete relapse of symptoms, meaning these dietary restrictions are, in almost all cases, permanent. Some adults with Celiac disease can tolerate small amounts of gluten in their diets. As the prevalence of celiac disease is increasing, due in some part to increased detection, so is the availability of a variety of gluten-free products.
Doctors often recommend elimination diets after diagnosis. These diets help identify additional food sensitivities that worsen symptoms. As an example, dairy products may exacerbate a gluten intolerance. Other known food sensitivities should be avoided. Because of the damage that gluten intolerance causes to the gut, it is important for people with Celiac disease to maintain vigilance against disorders like Candida, Crohn's, and irritable bowel syndrome.
Gluten Digestive Enzymes
New digestive enzymes may help break down gluten-containing foods. These products are available in the natural health market. These products contain DPP IV (dipeptidyl peptidase), a protease enzyme specific to the digestion of gluten and casein. These enzymes may support mild sensitivities only. People with celiac disease should use them cautiously. No evidence supports claims that enzymes allow safe gluten consumption.
What does a rash look like if you have Celiac. My mom had Celiac and my 2 nephews have it. Dr. tells me I don't have it but I think I do. Not feeling well at all. Was eating oatmeal with a bit of B Sugar each morning ...causing a rash on the top part of my back. Stopped the Oatmeal and rash went away.....but still feeling terrible and constipated all the time. My mom was constipated most of the time with celiac before she found out what it was.
Hello Faye,
Thank you for your comment and question. Firstly, we are sorry that your are experiencing those symptoms and are not feeling like yourself. Celiac and other food allergies are a difficult thing to go through as it's a learning process to figure out what's triggering it. We would advise you to book an appointment with a local naturopath so they can assess your concerns and full health profile and come up with a protocol that will benefit your overall health specifically.
Hope you feel healthy & well soon!
I knew that gluten was found in the grains spelt, kamut, and rye, although many people assume that these grains are gluten-free (having experience with baking, it was obvious to me that spelt contained gluten!). I did not, though, know that barley contained gluten (and not due to cross contamination with other gluten-containing foods). I also did not know that both white vinegar and boullioun cubes contain gluten: I will have to read more about the production process for making white vinegar because now I am curious where the gluten comes from!
Hello Rachel,
Indeed, gluten is in a lot of food items that you wouldn't think, sauces are a big one. Thank you for sharing what you learned and also sharing the things you already knew about gluten-rich foods. Take your learning one step further with this article on celiac: https://www.nationalnutrition.ca/articles/health-concerns/celiac/
It seems so common, gluten sensitivity. I think I hear about this more from women than men. It is on the increase it seems, paralelling the increase in celiac you mention. I am glad I do not have this. It would suck to have to watch everything on that laundry list you mention of gluten-containing things, eg-barley, oats, rye, wheat, spelt, kamut, hydrolysed vegetable protein, texturized vegetable protein, hydrolysed plant protein, malt, modified food starch, some soy sauces, grain vinegars, white vinegar, binders, fillers, natural flavour, hot dogs, gravies, most luncheon meats, beer, mustard, ketchup, non-dairy creamer, most processed foods, bouillon cubes, some chocolate, bottled salad dressing, and many prepackaged or mixed seasonings (taco seasoning, etc.)