Coeliac Alphabet
From avenin to zero tolerance — the 26 words that shape life with coeliac disease, each explained in plain English on its own page. Tap any letter to go deeper.
AAveninThe protein in oats that some coeliacs react to, independent of gluten contamination.BBiopsyThe duodenal tissue sample that confirms coeliac disease — the gold-standard diagnostic test.CCross-ContaminationThe invisible transfer of gluten via shared surfaces, equipment, and cooking media.DDermatitis HerpetiformisThe skin form of coeliac disease — an intensely itchy blistering rash from the same immune response.EEnteropathyThe intestinal damage that defines coeliac disease structurally.FFood LabelsHow to read allergen declarations, “gluten-free” claims, and precautionary warnings as a coeliac.GGlutenWhat gluten actually is — the storage proteins in wheat, barley, and rye that trigger the immune response.HHidden GlutenThe unexpected sources — soy sauce, malt vinegar, stock cubes, medications — where gluten hides.IIntestinal VilliThe gut structures coeliac disease destroys, and why their loss causes far more than digestive symptoms.JJourneyThe 6–10-year average path to diagnosis — why it takes so long, and what comes after.KKitchen SafetyThe equipment and habits that make a shared kitchen workable with coeliac disease.LLactose IntoleranceWhy secondary lactose intolerance is common in newly diagnosed coeliacs — and usually temporary.M“May Contain”What precautionary allergen labels actually mean — and why they’re voluntary and ignorable.NNCGSHow NCGS differs from coeliac disease in mechanism, diagnosis, and dietary threshold.OOatsThe two separate problems with oats — contamination and avenin — and how to approach them.PParts Per MillionThe 20 ppm threshold, why it was chosen, and what it means for certified gluten-free labelling.QQuinoaA naturally gluten-free, nutritionally complete seed that belongs in every coeliac kitchen.RRefractory Coeliac DiseaseWhen coeliac disease doesn’t respond to a strict GF diet — causes, classification, and what comes next.SShared FryerWhy chips fried in shared oil still carry gluten — and the one question to ask every restaurant.TTTGThe blood test that flags coeliac disease, how it works, and why you must be eating gluten for it.UUndiagnosedWhy an estimated 80% of coeliacs worldwide don’t know they have it — and the consequences.VVillous AtrophyThe structural gut damage that defines coeliac disease, graded by the Marsh classification.WWheat StarchWhy Codex wheat starch appears in certified GF products, and when it’s tolerated by coeliacs.XCross-ContactThe food-safety term for gluten transfer — and why the mechanism matters in restaurant conversations.YYeast ExtractHow to spot barley-derived yeast extract on a label, and when yeast extract is suitable.ZZero ToleranceWhy trace amounts of gluten matter for coeliacs, and the biology behind the strict approach.
Reviewed against the HTGF editorial method — every claim sourced and dated. This series is practical guidance, not medical advice. Newly diagnosed? Start with Learn.
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Reviewed against the HTGF methodology — every claim sourced, every listing tiered and dated. This article is practical guidance, not medical advice.
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