Just diagnosed
You didn't choose this. Here's where to start.
A celiac diagnosis lands like a lot of homework attached to a lot of fear. The fear settles. The homework gets easier — mostly because a handful of things are worth learning once, and after that you stop having to think about them.
I was diagnosed in 2020, so I've had the version of this week you're having. Below is what I'd hand my own newly-diagnosed self, in the order I'd hand it over. Nothing here is for sale.
Read these four, in this order
- Newly diagnosed with celiac disease? Start here →
The overview — what changes, what doesn't, and what the first month tends to look like.
- How to read a food label for gluten →
The skill that makes every grocery trip shorter. Worth learning once, properly.
- Hidden sources of gluten most people miss →
Barley and rye don't have to be declared the way wheat does. This is where people get caught.
- Avoiding gluten cross-contamination at home →
Shared kitchens, shared toasters, shared butter. Mostly fixable, once you know where to look.
What this site does
We screen packaged foods against a published ruleset and show the working — the ingredients we read, where the information came from, and the date we read it. When a celiac has reviewed a product personally, we say so. When it's only been checked by the machine, we say that too, in plain words.
Every week we re-read the ingredient list on 470,000+ products and compare it to what we held before, because the thing nobody warns you about is that products change quietly. A cereal you've eaten safely for two years can be reformulated without a word to anyone.
What this site won't do
We won't tell you what to eat. Not in an article, not by email, not if you ask. Individual dietary advice for a diagnosed condition is the work of a licensed dietitian, and I'm not one — I have a B.S. in dietetics and celiac disease, which is a different thing. A registered dietitian who knows celiac is worth finding early; ask your gastroenterologist for a referral, or search the Academy of Nutrition and Dietetics directory.
We won't tell you a product is safe. We'll tell you what the label says, what the manufacturer told us, what a certifier verified, and when. Those are facts with dates on them. “Safe” is a promise about the future, and nobody can make it about a product they didn't manufacture.
We won't scare you into anything. No countdowns, no manufactured urgency, no fake scarcity. You have enough going on.
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One email when a celiac has confirmed a gluten recall. That's it — no drip sequence, no upsell. Unsubscribe anytime.
This site shares verified information, not medical advice. Formulations change — always check the current label. Talk to your doctor or a licensed dietitian about your own care.