5 Takeaways From the Gluten Intolerance Group's 50th Anniversary Event

The most useful things I learned to help manage my celiac disease

Last weekend, I flew down to Charlotte, North Carolina, for the Gluten Intolerance Group (GIG)’s 50th anniversary event. The itinerary was packed with educational presentations and meaningful discussions about how to improve life with celiac disease and navigate the rollercoaster of emotions that come with managing this condition.

I learned A LOT from the experts who spoke and came away with so many ideas to explore in my newsletter and my freelance writing work. I also made quite a few new celiac friends along the way!

It was so nice meeting Amber (@glutenfree_clt_and_beyond), Alexa (@glutenfreedomnutrition), Kayla (@celiacwithkayla), and Coral (@glutenfreewithcoral) IRL—make sure to follow them on Instagram for excellent celiac and gluten-free content if you aren’t already.

Ahead, I’m sharing a quick overview of my top five takeaways from the GIG event. I’ll be diving deeper into many of these topics in the future, so stay tuned!

Here I am at the GIG event in Charlotte!

1. Celiacs still need to be very careful with oats

Shelley Case, RD, author of Gluten-Free: The Definitive Resource Guide, spoke about the ongoing oat controversy and broke down how celiacs can safely consume this ingredient. Casey explained that while oats are naturally gluten-free, there’s often cross-contact during the growing and harvesting processes—and gluten-free labeling laws in the US are very confusing.

If you have celiac disease and would like to eat oats, your safest bet is to look for purity protocol oats. You can read more about whether oats are celiac-safe here.

2. A GI psychologist can help you manage the mental health effects of celiac disease

I only learned that GI psychology was a field recently—and sure enough, one of the speakers at GIG’s event was Alyse Bedell, PhD, who specializes in psychogastroenterology and helps patients with digestive disorders manage their stress, anxiety, and depression.

Celiacs specifically are at an increased risk for developing anxiety, depression, and disordered eating habits. Bedell shared that a GI psychologist can help you grieve the loss of your favorite foods, rebuild your relationship with food, and much more. You can go to romegipsych.org to find a specialist in your area.

3. The gluten-free diet is lacking in fiber—so you should up your intake

Natalie Castro, RDN, spoke about how the gluten-free diet could be impacting the gut microbiome. Many packaged gluten-free flour-based products (like bread, cereal, and pasta) are lacking in fiber—so it’s common for celiacs to not get enough of this nutrient in their diets. This can negatively impact the gut microbiome and cause additional health issues.

Castro shared some easy gluten-free swaps and modifications to help you get more fiber. For example, you could swap a gluten-free bagel for chia pudding for breakfast or add blended veggies to your pasta sauce for lunch or dinner.

4. Celiac disease can impact your skin in unexpected ways

Dermatologist Jonathan Carp, MD, spoke about the connection between the gut and the skin. While dermatitis herpetiformis is the most common skin condition that’s talked about in relation to celiac disease, there’s a lot else to unpack.

The skin has its own microbiome, and many chronic and autoimmune skin conditions—including eczema, psoriasis, and rosacea—can flare up when the gut is inflamed. For celiacs, eating gluten could potentially trigger symptoms of these skin conditions.

Studies even show people with psoriasis are more likely to have celiac disease. There’s also an increased risk of celiac for people with rosacea and atopic dermatitis. Additionally, many eczema patients find that their skin irritation calms down on a gluten-free, dairy-free diet.

5. The low FODMAP diet could help if you’re not getting better on a gluten-free diet

Parul Kharod, RD, LDN, gave a presentation on low FODMAPs for celiacs and those with non-celiac gluten sensitivity. She said that non-responsive celiac disease could lead to SIBO (small intestinal bacterial overgrowth), and people with SIBO could benefit from following a temporary low FODMAP diet.

ICYMI, FODMAP stands for “fermentable oligosaccharides, disaccharides, monosaccharides and polyols.” These are short-chain carbohydrates (sugars) that are absorbed poorly in the small intestine. This category of foods includes things like beans, lentils, onion, garlic, and dairy milk.

Always work with a medical professional to determine whether you have SIBO and need to be on a low FODMAP diet. SIBO must be treated with antibiotics—and this diet is only meant to be temporary. Eventually, you’ll have to start reintroducing foods to pinpoint exactly which ones bother you.

Did any of the above surprise you? Is there a topic here you’re most interested in having me explore in further detail in this newsletter? And if you were at the event, what information resonated with you the most? Drop a comment and let me know!