You've likely heard that some people cannot consume gluten—proteins found in wheat, barley, rye, and spelt. This article explains why that is, and how celiac disease develops.
Gluten
Gluten is the plant protein in wheat, rye, spelt, and barley—found in bread, pastries, pasta, and more. For people with celiac disease, consuming these foods triggers a harmful reaction in the intestines.
What Happens with Celiac Disease
Celiac disease is an autoimmune condition. When gluten enters the small intestine, it triggers immune responses that attack the intestinal lining, causing inflammation
This damages the villi, small projections lining the intestine responsible for nutrient absorption. If damaged, nutrient absorption decreases—resulting in deficiencies in B vitamins, fat-soluble vitamins (A, D, E, K), iron, folate, and potentially anemia.
Symptoms of Celiac Disease
Symptoms vary widely and may come and go. Common signs include:
- Diarrhea (pale, floating, fatty stools)
- Bloating
- Hunger despite eating
- Fatigue
- Weight loss
- Growth delay in children
- Delayed puberty
- Mood issues or depression
If celiac is suspected, a doctor should be consulted and appropriate testing (blood tests, possibly biopsy) should follow.
Management: Gluten-Free Diet
Celiac disease currently has no cure. The only effective management is a strict, lifelong gluten-free diet, eliminating wheat, rye, barley, and spelt. This transition may feel restrictive, but today many gluten-free options are readily available.
Supporting Your Gut
At beie., we’ve developed targeted probiotic blends safe for people with celiac disease. These formulas are allergen-free and designed to support gut microbiome health—helping your gut rebound, absorb nutrients, and support overall wellbeing.
