People who've been diagnosed with celiac disease and are following a gluten-free diet, are surprised to learn just how little gluten it actually takes to make them sick. People often wonder how can a food that is naturally gluten-free contain gluten? The answer is cross-contamination.
Cross-contamination occurs when gluten comes into contact with gluten-free foods. Jacalyn See, clinical dietitian at Mayo Clinic explains simple ways to help prevent this and minimize exposure to gluten cross-contamination.
Here are some tips of recommended ways to stay gluten-free:
When eating out be aware of
To learn more about celiac disease, visit mayoclinic.org/celiac disease
Jacalyn See is a registered clinical dietitian at Mayo Clinic.
Meet others talking about celiac disease, new therapies, gluten-free food, and recipes on Mayo Clinic Connect – an online community where you can share experiences, ask questions, and find support from people like you.
Send an email to invite people you know to join the Gastroenterology & GI Surgery page.