Celiac Disease: Gluten Free Diet (cont.)
Betty Kovacs, MS, RD
Betty is a Registered Dietitian who earned her B.S. degree in Food and Nutrition from Marymount College of Fordham University and her M.S. degree in Clinical Nutrition from New York University. She is the Co-Director and Director of nutrition for the New York Obesity Research Center Weight Loss Program.
William C. Shiel Jr., MD, FACP, FACR
Dr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology.
In this Article
- What is a gluten-free diet?
- Who needs to follow a gluten-free diet?
- Celiac disease
- Dermatitis herpetiformis
- Gluten ataxia
- Wheat allergy
- Non-celiac gluten sensitivity (NCGS)
- Irritable bowel syndrome (IBS)
- What are the difficulties with following a gluten-free diet?
- What foods do you avoid on a gluten-free diet?
- Foods that are unsafe to eat
- What foods can you consume on a gluten-free diet?
- Foods that are safe to eat
- What are resources for a gluten-free diet?
- Celiac Disease (Celiac Sprue) FAQs
What are resources for a gluten-free diet?
Support and Information
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