Coeliac disease
The gluten-free diet is the treatment, but removing gluten and stopping there is not complete treatment.
In coeliac disease gluten damages the intestinal mucosa and compromises absorption. Removing it is essential and non-negotiable, but serious nutritional work starts afterwards: correcting the deficiencies already produced — iron, vitamin B12, vitamin D, zinc, folate — and rebuilding the skeletal muscle mass lost through years of malabsorption.
The other front is practical: cross-contamination in shared kitchens, products labelled gluten-free that are not, and the fact that many industrial “gluten-free” products are nutritionally worse than their normal versions.
- Strict gluten-free diet with cross-contamination control
- Correction of iron, B12, vitamin D, zinc and folate deficiencies
- Rebuilding skeletal muscle mass after malabsorption
- Label reading and safe shopping in the Panamanian market
- Phase angle tracked as a marker of cellular integrity
This page is educational material from a registered dietitian, not a diagnostic tool. Diagnosis and medical treatment are your doctor’s remit; clinical nutrition accompanies that treatment, it does not replace it.
Frequently asked questions
Pure certified gluten-free oat is tolerated by most coeliac patients, but a fraction reacts to avenin. Conventional oat is also usually contaminated during processing. It is introduced in a controlled way and the response is monitored.
Not in themselves. Many industrial gluten-free breads and biscuits carry more sugar, more fat and less fibre than their gluten-containing equivalents. Gluten-free is a medical necessity in your case, not a nutritional quality label.
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