Celiac Disease Food Safety App

Even trace gluten can trigger intestinal inflammation, often causing bloating, diarrhea, fatigue, or brain fog within hours to days. Repeated exposure — even without visible symptoms — damages the small intestine and raises long-term health risks.

Research suggests less than 10 mg of gluten per day is tolerated by most celiacs — roughly 1/100th of a slice of bread. This is the basis for the FDA's 20 ppm threshold for "gluten-free" labeling.

Celiac disease is an autoimmune condition where gluten triggers damage to the small intestine and is diagnosed via blood test and biopsy. Non-celiac gluten sensitivity causes similar symptoms without the intestinal damage or autoimmune response.

Yes. Shared toasters, fryers, cutting boards, and utensils can transfer enough gluten to trigger a celiac reaction. Restaurants without dedicated gluten-free prep areas are high-risk even when dishes are nominally gluten-free.

No. Celiac is a lifelong autoimmune condition. Symptoms improve on a strict gluten-free diet, but reintroducing gluten will retrigger the immune response, even after years of remission.