Frequently Asked Questions (F.A.Q)
General questions about celiac disease & coaching
1. What is celiac disease?
Celiac disease is an autoimmune condition triggered by the ingestion of gluten, found in grains such as wheat, barley, and rye. When consuming gluten, the immune system of individuals with celiac disease attacks the small intestine, leading to poor digestion and nutrient absorption. A strict gluten-free diet is essential to restore intestinal health and prevent complications.
2. How is celiac disease diagnosed?
Diagnosis begins with a blood test to detect specific antibodies (notably anti-tissue transglutaminase). If necessary, a biopsy of the small intestine is performed to confirm the result. Important point: one should not stop eating gluten before these tests, as it may skew the results — the diagnosis must always be made before any dietary changes.
3. What is gluten intolerance?
Gluten intolerance, or non-celiac sensitivity, results in symptoms similar to those of celiac disease but does not damage the small intestine. Unlike celiac disease, it is not diagnosed through blood tests or biopsies, but through elimination and gradual reintroduction of gluten, usually accompanied by monitoring.
4. What are the common symptoms of gluten intolerance?
People with gluten intolerance may experience digestive issues, fatigue, headaches, joint pain, and skin rashes. These symptoms vary widely from person to person, making diagnosis sometimes lengthy.
5. Which grains contain gluten?
Gluten is present in wheat, barley, rye, and their hybrids (such as spelt or kamut). Oats, on the other hand, do not naturally contain gluten but must be certified "gluten-free" to avoid any risk of cross-contamination during cultivation or processing.
6. What foods contain gluten?
Gluten hides in bread, pasta, most breakfast cereals, baked goods, and many industrial dishes, sauces, and broths where it often serves as a thickener. The reflex to adopt: always check the ingredient list, even on products one might not suspect.
7. What foods are naturally gluten-free?
Fruits, vegetables, meats, fish, eggs, plain dairy products, rice, corn, quinoa, and legumes are naturally gluten-free. The key is to stay vigilant about the processed versions of these foods (prepared dishes, added sauces), which may contain hidden gluten.
8. How to avoid cross-contamination?
Use dedicated utensils and kitchen surfaces, thoroughly clean the countertop before preparing a gluten-free meal, and systematically check product labeling. At home, having a separate toaster, cutting board, or colander for gluten-free use greatly reduces risks.
9. Can I eat at a restaurant if I have celiac disease?
Yes, provided you clearly communicate your needs to the staff and prefer establishments accustomed to serving gluten-free clientele (dedicated menu, allergen list, kitchen aware of cross-contamination). If in doubt about the preparation, do not hesitate to ask specific questions about sauces and cooking.
10. How to start a gluten-free diet?
The first step is to gradually eliminate all gluten-containing foods from your diet, ensuring to read labels carefully. Personalized support can then help you structure this change without feeling lost, with recipes and meal plans tailored to your daily life.
11. What are the benefits of personalized coaching?
Personalized coaching allows you to concretely adapt your diet to your tastes, food culture, and lifestyle — rather than following generic advice found online. With Nutri Serenity, you benefit from support built from real-life experience with celiac disease, not just theoretical expertise.
Support, advice, and recipes for a healthy and fulfilling gluten-free diet.
© 2026 Nutri Serenity - All rights reserved