To date, we understand that three components are needed for someone to present with celiac disease – a genetic predisposition (having one or both of the HLA-DQ2 or HLA-DQ8 genes), being exposed to gluten (which happens when we are fed wheat cereal as infants) and some kind of physiological trigger to the body (such as acute or chronic stress, a virus or bacteria, difficult pregnancy or surgery, and many others). I am not aware of any data that directly links eating non-organic, farm raised animal products to the development of celiac disease

That being said, we are exposed daily to both potential and probable carcinogens in our environment¹ and in our diets. Minimizing exposure to herbicides, pesticides, insecticides, fungicides, toxins, etc., can lower the human health risks and is a worthwhile goal. I believe that from a health standpoint for the person, the animal and to promote sustainability for the environment, if budget allows, a reasonable choice for those who choose to eat animals/seafood is to select those who have “lived a good life.” Examples of compassionate and sustainable farming practices include healthy conditions with adequate room to roam, high quality forage, an antibiotic/hormone-free policy, certified organic (or using organic principles) and humane “harvesting.”

Reference:
John Peterson Myers, et al. Concerns over use of glyphosate-based herbicides and risks associated with exposures: a consensus statement. Environ Health. 2016; 15: 19.
https://www.ncbi.nlm.nih.gov/pubmed/26883814

Reviewed October 3, 2022.