Celiac Disease Explained: Symptoms, Causes, and Why Gluten-Free Is the Only Treatment

Celiac disease isn’t a typical food reaction. It’s an autoimmune disorder, meaning the body’s defense system attacks itself by mistake. Gluten, a protein found in wheat, barley, and rye, sets off that reaction. Inside the small intestine are tiny, finger-like structures called villi that absorb nutrients from food. When the immune system attacks these villi, they flatten and stop working properly. As a result, the body can’t absorb enough vitamins, minerals, or calories, even from healthy food. Over time, this leads to fatigue, malnutrition, and many other health problems that reach beyond digestion.

The symptoms of celiac disease can differ widely from person to person. For some, it starts with an upset stomach. For others, it shows up as tiredness, weak bones, or unexplained mood changes.

Digestive symptoms may include:

• Bloating and gas
• Diarrhea or constipation
• Nausea and vomiting
• Abdominal pain or cramps
• Weight loss

Other signs can include:

• Anemia and persistent fatigue
• Headaches and “brain fog”
• Mouth ulcers or rashes (dermatitis herpetiformis)
• Tingling or numbness in the hands and feet
• Weak bones or joint pain

In women, celiac disease can cause irregular periods, early menopause, or infertility.  In children, it may cause slow growth, delayed puberty, irritability, and learning difficulties. Their stools may appear pale, bulky, or unusually smelly.

The main cause of celiac disease lies in how the immune system reacts to gluten. Most people with the condition have specific genes (HLA-DQ2 or HLA-DQ8) that make them more likely to develop it. But genes alone aren’t enough. Celiac disease can be triggered by other factors like infections, pregnancy, surgery, or intense stress. It’s also more common in women and in people who have other autoimmune diseases, such as type 1 diabetes or thyroid disorders.

Untreated celiac disease can quietly damage the body over time. Because the intestine can’t absorb nutrients properly, long-term complications may include:

• Severe anemia and malnutrition
• Osteoporosis and bone weakness
• Nerve damage and muscle weakness
• Infertility or miscarriage
• Liver problems
• And in rare cases, intestinal cancer

Children are especially at risk because malnutrition can slow growth and affect brain development. Early diagnosis makes all the difference.

Doctors usually start with a blood test to check for gluten-related antibodies. If those results suggest celiac disease, they’ll perform an endoscopic biopsy, using a thin camera to take a small tissue sample from the intestine.

This sample helps confirm whether the villi are damaged. It’s important not to stop eating gluten before testing doing so can change results and make diagnosis harder.

There’s no medicine that can stop the immune reaction. The only way to manage celiac disease is to completely remove gluten from your diet for life. Once gluten is gone, the intestine slowly heals. Most people start feeling better within a few weeks, though full recovery can take months. Even small amounts of gluten like a crumb from bread or soy sauce made with wheat can trigger symptoms again.

Safe options include rice, corn, potatoes, quinoa, and naturally gluten-free foods like fruits, vegetables, and meats. Reading labels becomes a habit, since gluten can hide in sauces, soups, and even toothpaste.

Also Read:  How to Start a Gluten-Free Diet: Beginner’s Food List & Practical Tips

At first, a gluten-free life can feel restrictive. Then something changes the bloating fades, energy returns, and mental clarity improves. What once felt like a limitation becomes a way of taking back control.

With time, eating gluten-free feels natural, not forced. Doctors recommend regular checkups to track healing, especially during the first year after diagnosis.