Ever since I was little, I've joked that I'm the worst Italian because of my celiac disease. Ironically, what many people don't realize is that celiac disease was actually first identified in Italy. In 2008, archaeologists discovered the remains of a 20-year-old woman from 1-100 AD in Cosa, Italy. Her skeleton showed signs of malnutrition and failure to thrive, classic indicators of undiagnosed celiac disease. Genetic analysis also revealed she carried the celiac gene known as HLA-DQ2.5.

The term "celiac" comes from a Greek physician who, between 101 and 200 AD, described the disease as "koiliakos," derived from the Greek word "koelia," meaning abdomen. He wrote, "If the stomach be irretentive of food and if it passes through undigested and crude, nothing ascends into the body; we call such persons coeliacs" (Aretaeus of Cappadocia - Beyond Celiac).

Throughout the years after that, celiac continued to be studied and treated with multiple different diets, such as a rice-based diet or a banana-based based. Doctors recognized that the disease could only be treated through diet, but were unsure as to what triggered the symptoms. Dr. Sidney Haas used the banana-based diet for treatments, but then had patients go back to eating gluten afterward, which continued to damage the small intestine.

It was not until the 1940s that Dr. William Dicke noticed the mortality rate for celiac disease decreased during the Dutch Famine, when bread became unavailable. He then realized that wheat is the main cause of the disease. In 1952, it was published that wheat and rye are the main issues for those suffering from celiac disease.

To sum it up, the gene for celiac (HLA-DQ2) was recognized as being related to celiac disease and dermatitis herpetiformis (skin rash as a result of gluten exposure) in the 1970s. In the 1990s, celiac disease was recognized as an autoimmune disease associated with the HLA-DQ2 or HLA-DQ8 genes. The blood test for celiac was discovered in 1997, searching for the antigen tissue transglutaminase (TtG) in celiac.

In summary, celiac disease was first discovered in Cosa, Italy. Italy is one of the best countries for celiac disease due to high public awareness, strict government regulations on food allergies, and training to offer the best certified free options. 

Getting diagnosed with celiac disease can be extremely stressful, much like any new diagnosis. Since starting my job at Boston Children’s Hospital as a dietetic technician in clinical nutrition, I’ve realized how many valuable resources are available to help patients and parents understand this condition. Even though I was diagnosed 20 years ago, I still learn something new about this autoimmune disease every day.

One of the most helpful steps is to seek out education and support. Attending classes and joining support groups for people with celiac disease can provide valuable information as well as practical tips, such as restaurant and grocery recommendations. Apps like Find Me Gluten Free are especially useful when traveling and searching for safe dining options. It’s also helpful to keep a list of trusted gluten-free brands for times when you’re unsure where to eat. When reading ingredient labels, don’t just look for "wheat" or "gluten"—make sure products are also free from rye, oats, barley, malt, and wheat starch. Remember, gluten can be found in more than just food. Always check the ingredients in hair products, makeup, lotions, hand sanitizers, and even some drinks. And if you’re ever uncertain, don’t hesitate to search online for answers. 

Educating your family and friends about your diagnosis is equally important. This not only helps prevent accidental gluten exposure but also ensures you feel supported and included when making plans together. Always carry gluten-free snacks, especially when you’re unsure if safe options will be available. Managing celiac disease means putting your own health and well-being first. As my dad always says: DTA (don’t trust anybody)—protect your body and your health.

It’s also a great idea to work with a registered dietitian who specializes in celiac disease. They can help you create a balanced, enjoyable meal plan and answer any questions about new products or tricky situations. Exploring gluten-free cookbooks and online recipe communities can make mealtime more exciting and help you avoid falling into a rut.
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Stay vigilant with packaged foods—always double-check ingredient lists, even on familiar brands, since recipes and manufacturing processes can change. Keep up to date with reputable organizations like the Celiac Disease Foundation for new research, product recalls, and helpful community events. Above all, remember that managing celiac disease is a journey. With knowledge, support, and self-advocacy, you can live a full and healthy life.

Brain fog is a symptom of celiac disease and many other autoimmune disorders, yet it’s rarely discussed. The sensation is deeply disorienting, feeling detached from your surroundings, not fully present or real. In celiac disease, inflammation in the gut triggers a cascade of immune responses, releasing chemicals that travel to the brain and disrupt normal cognitive function. The result is a mental haze that makes even simple tasks feel overwhelming.

During episodes of brain fog, everyday activities can become a struggle. You may find it nearly impossible to focus on a conversation or remember what you were just about to do. Thoughts drift and scatter; words slip away before you can grab them. There’s a persistent heaviness in your mind, as if your brain is wading through syrup. Common symptoms include difficulty concentrating, mental sluggishness and exhaustion, confusion, forgetfulness, slow or muddled thinking, and trouble with problem-solving or making decisions. The grogginess can be so profound that it feels like you’re only half-awake, moving through each day on autopilot. These effects can linger for days or even weeks, disrupting work, relationships, and your sense of self. 

In my experience, staying well-hydrated and replenishing electrolytes can sometimes help lift the fog a bit sooner, but true recovery often requires patience and gentle self-care. After a reaction—especially a severe one, which you quickly come to recognize—I stick to bland, easily digestible foods like plain chicken and rice. I avoid anything that could further irritate my stomach, such as fruits, coffee, sodas, or any other potentially upsetting foods. By giving my body a break and focusing on nourishment and rest, I’m able to support my mind as it gradually regains clarity.

Just because a symptom isn't discussed enough doesn't make it normal - listen to your body and treat it the best way possible. 

Being glutened can be an incredibly challenging and stressful experience, particularly due to the aftercare that follows. For individuals with celiac disease, even a small amount of gluten can lead to uncomfortable and debilitating symptoms. One of the most important steps to take when you find yourself in this situation is to focus on hydration. Drinking plenty of water is essential because it helps to flush the gluten out of your system more quickly, potentially reducing the duration and severity of symptoms. 

In addition to hydrating, it’s beneficial to consider a few other strategies for recovery. Consuming easily digestible foods, such as plain rice, bananas, or applesauce, can help settle your stomach. Probiotics may also aid in restoring the natural balance of your gut flora, especially after an episode of gluten exposure. Listening to your body is crucial; allow yourself the time to rest and recuperate, as stress can exacerbate symptoms and hinder the healing process. 

A valuable strategy to consider is to completely remove dairy products from your diet for a minimum of two weeks after being exposed to gluten. For individuals with celiac disease, the consumption of gluten can severely disrupt the normal functioning of the small intestine. This disruption not only affects the body’s ability to properly process gluten but can also impair its capacity to digest dairy products. Consequently, eliminating dairy during this healing period may help alleviate additional digestive stress and promote recovery in the gut. 

In summary, consuming plain, bland foods, eliminating dairy and alcohol, and staying hydrated can expedite recovery after being glutened.Keeping track of your symptoms and their intensity can be helpful for identifying what works best for you in terms of recovery. It's also a good idea to have a support system in place, whether it's friends or online communities, where you can share experiences and gather tips for managing the fallout from being glutened. Remember, while it can feel overwhelming, taking proactive steps and staying hydrated can make a world of difference in how quickly you bounce back.gluten can be a very stressful time, especially the aftercare that comes with it. My biggest tip for being glutened is to hydrate. You should flush the gluten out of your system as quickly as possible to reduce the symptoms. 

Hi everyone, I wanted to share some of my favorite restaurants in the North End. Just because you have celiac disease doesn’t mean you have to miss out on "Little Italy!" (And I'm Italian with celiac, so I know!)

1. **La Famiglia Giorgio's Restaurant**  
   My favorite in the North End—so many pasta options!

2. **Libertine North End**  
   I went here for Easter; the meatballs were delicious.

3. **Lucia Ristorante**

4. **Bencotto**  

5. **Benevento's**  
   One of my favorites.

6. **Modern Pastry**  
   They have gluten-free cannolis! <3

7. **Prezza**

8. **Trattoria II Panino**  
   I love this place. 

9. **Al Dente**

These are just a few of my favorites, and there are plenty of options in the North End. Be sure to do your research and call the restaurant beforehand!

I recently came across an intriguing beer called Meli, crafted at MIT, which is quinoa based with an alcohol content of 4.4%. What sets this beer apart is its commitment to health and dietary considerations; it is not only gluten-free but also sugar-free, vegan, and made without genetically modified organisms (non-GMO). This makes it a remarkable option for individuals with various dietary restrictions, allowing them to enjoy a refreshing beverage without worry.

Meli is primarily made from quinoa, a superfood renowned for its impressive health benefits, particularly its high protein content compared to traditional grains. Quinoa is also rich in essential amino acids, making it a complete protein source, which is especially beneficial for vegans and vegetarians. Additionally, the beer incorporates hops flowers, which are celebrated for their anti-inflammatory properties, further enhancing its health appeal. 

Crucially, Meli uses gluten-free yeast, ensuring that it is entirely safe for those who suffer from celiac disease. This careful formulation provides peace of mind for anyone with gluten intolerances or sensitivities, allowing them to indulge in the unique flavors of a well-crafted beer without any health concerns. Overall, Meli is an excellent choice for anyone looking for a delicious and inclusive beverage option that aligns with their dietary needs!

UMass Dining recently contacted me with a request to develop three new gluten-free meals that could be added to the Harvest program. These meals would be available for gluten-free students to purchase and reheat at their convenience. During our conversation, the representative conveyed the difficulties they face in staffing, particularly in finding someone who can consistently prepare certified gluten-free options at Blue Wall, which has limited their ability to cater to students with specific dietary needs.

Considering my past experiences with Blue Wall, which have presented numerous challenges over the years, I decided to inform her about the various issues related to UMass Dining’s gluten-free offerings rather than focusing on new meal ideas. I detailed the consistent problems I’ve observed, such as cross-contamination risks, limited gluten-free selections, and overall service quality, in hopes of shedding light on the need for improvement in their dining options for students with dietary restrictions. 

My response: 
Thank you for reaching out about gluten-free options in the dining hall. I’m not sure if you’ve read my blog, but there are several issues with UMass dining concerning celiac disease. I believe I can speak for all gluten-free students, as well as students in general when I say that nobody is interested in frozen or cold reheated foods. What interests everyone is freshly made meals from the dining hall, especially from the Blue Wall.

I understand that accommodating gluten-free diets can be challenging because it requires a designated cook. However, we are recognized as the number one dining hall in the country, yet we still struggle to accommodate students with autoimmune diseases who simply want to grab lunch at the Blue Wall between classes. 

While I enjoy dining at Blue Wall and have never gotten sick after eating there, I have encountered negative attitudes from the staff when I mention that I have a gluten allergy (which is celiac disease). UMass Dining should prioritize celiac safety in the dining halls instead of simply providing pre-made meals for us to reheat.

During exam weeks, I often avoided eating in the dining hall because every time I did, I became extremely ill. I couldn’t risk missing an exam, and I was too broke to afford groceries, so I sometimes went days without eating solely because I couldn't trust the dining hall. Whenever I did eat there, especially in the gluten-free sections, I would end up feeling very sick.

I would implement alternative options at every location in Blue Wall and educate the staff about celiac safety to minimize wait times for food preparation. Additionally, I would remind the workers that celiac disease is not a choice, and I should not have to face an attitude simply for requesting to avoid getting sick.

Bread:
- Canyon Bakehouse (fav)
- Schar Artisan Baker 
- Schar Deli Style Bread
- Three Bakers gf 
Pasta:
- Barilla (fav)
- Jovial (brown rice so it has a different texture)
- Signature Select Pasta (fav)
- Rummo 
Pizza Dough: 
- Schar 
- Any cauliflower crust I love
Bread Crumbs:
- Aleias Gluten Free Bakery Italian Bread Crumbs

p.s. Since I was diagnosed at 2, I have nothing to compare gluten-free products to. Therefore, take my recommendations with a grain of salt. My recommendations are based on quality and taste, not if it tastes the most like gluten. I hope you enjoy it! 

Many people believe that if you have celiac disease, your only concern is eating gluten-free foods. However, gluten can be transferred in very small particles, making it important to consider other aspects of your daily life. For instance, I always ensure that I use gluten-free makeup. Although gluten is not absorbed through the skin, there is still a risk of makeup ending up in your mouth, so it’s best to be cautious. The same applies to shampoo and conditioner; while these products aren't absorbed through the skin either, they can easily make their way into your mouth while you're showering.

There are websites dedicated to selling gluten-free makeup, which can help you find safe options. Alternatively, you can research the makeup products you already use to confirm that they are gluten-free. It's also important to have gluten-free gum, lipstick, toothpaste, etc., and to read the ingredients for EVERYTHING before putting it in your mouth.

In my family, we have an ongoing joke about “gluten-free kissing.” While this may sound humorous, it highlights an important issue. Those who can eat gluten freely—enjoying everything from bread to beer—often don't consider the foods they've eaten before kissing someone with celiac disease. It is indeed possible to get “glutened” from a kiss; after all, you are what you eat. 

Everyone who can eat gluten loves a nice cold beer, so watch out for that. Make sure your dates have a toothbrush (with gluten-free toothpaste or gluten-free mouthwash) on hand to remove any gluten particles from their mouths. Another concern, which can be unpleasant to think about, is beards and mustaches. Consider the amount of food particles and bacteria that can be trapped in facial hair—yuck! You might want to ask your date to wash their face before kissing you to eliminate any gluten stuck in their facial hair. 

It may feel awkward, but you need to look out for yourself and minimize any chances of being glutened. If someone isn't willing to brush their teeth, use mouthwash, wash their face, or alter their diet for you just for a kiss, you might want to reconsider that relationship—you're too good for them anyways.

Protecting yourself is the most important aspect of celiac disease. You can't rely on others to manage your condition; you know what’s best for you.

Gluten-Free Charcuterie Board Idea!

100% gluten free !
- Nuthins (available at most grocery stores)
- Wild Rice Works Sea Salt & Black Sesame Chips (found at BJs)
- Brazi bites Cheese Bread (Walmart, Stop & Shop)
- Assorted Cheese
- artichoke hearts
- Olives
- Brie 
- Mortadella
- Salami
- Rosemary Ham
- Capicola 

​Delicious!