Ask Questions About Nutrition and Celiac Disease
Do you have unanswered general nutrition questions about the gluten-free diet and lifestyle?
Melinda Dennis MS, RDN, LDNNCA Senior Nutrition Consultant
Katarina Mollo MEd, RDN, LDNNCA Director of Education
Our dietitians are happy to answer your general nutrition questions about celiac disease. Please submit questions that are applicable to a general gluten-free audience. We regret that personal clinical questions (medical history, labs, supplements, etc.) cannot be addressed.
Time allowing, every effort will be made to answer all submitted questions. Some questions may be chosen to be anonymously included in the e-newsletter also posted on this website and/or the Gluten-Free Nation print magazine.
Ask The Dietitian
Answers To Your Questions
Note: This information is provided by NCA and Melinda Dennis, NCA's Senior Consulting Dietitian or Katarina Mollo, MEd, RDN, LDN, NCA's Director of Education. This information is meant for educational purposes and is not intended to substitute for personalized medical advice or replace any medical advice provided directly to you by your health care provider. This information can be printed and used in consultation with your physician or dietitian. No liability is assumed by NCA, Ms. Dennis or her nutrition consulting service Delete the Wheat, LLC. or Katarina Mollo, MEd, RDN, LDN by providing this information.
Q: I just switched to a plant-based diet and I am having a hard time tolerating beans is this normal? It is quite common to react to beans and high quantities of fiber when first introduced. It is best to introduce high fiber foods like beans gradually. Beans contain indigestible carbohydrates called oligosaccharides. Humans lack the enzyme to break them down
Q: Are soy products ok to eat when you have celiac disease? Soy is naturally gluten-free but some soy products contain other gluten-containing ingredients. Soy and soy products are fine to consume as long as they are gluten-free and providing you do not have a soy sensitivity or allergy. Soy is a bean and is naturally gluten-free. However, some soy
Q: Is vinegar gluten-free? Most vinegars are gluten-free. Some examples of gluten-free vinegars include: Note that plain distilled vinegars are gluten-free even when made from gluten-containing grains. Gluten is removed during the distillation process rendering the final product gluten-free. Malt vinegar, which is usually made from barley but may also be made from rye and called rye vinegar, is not
Q: Can you address non celiac gluten sensitivity (NCGS)? How is it diagnosed? What are the symptoms of NCGS? What are possible complications with NCGS vs celiac disease? What is the treatment? Non-celiac gluten sensitivity, also called non-celiac wheat sensitivity (NCWS) is a much-debated, poorly understood, and intensely researched condition in the celiac scientific community. The term NCWS also includes
Q: Why can I NOT tolerate GF oats? The reaction I have is not as severe like when I’ve inadvertently gotten into gluten in the past but I still react w/mild GI symptoms. Mainly gas and bloating. I REALLY miss eating oats and they are not considered an allergen so I have to check the ingredients even when it’s labeled
Q: Are canned vegetables, fruits & juices gluten-free? Most plain canned vegetables, fruits and juices are safe. Canned fruits, veggies and juices sometimes have added ingredients and have been somewhat processed. Always read the ingredient label carefully. It can also be helpful to look any allergen statement. Fresh whole fruits and veggies should be fine because they have not been