Learning to Live Well with Celiac Disease: How Shore Physicians Group Dietitian Tiffany Rios Can Help
Being diagnosed with celiac disease can feel overwhelming at first. Suddenly, foods you’ve eaten your entire life—breads, pasta, sauces, even seasonings—may be off-limits. You find yourself navigating a whole new world, reading labels and probably feeling overwhelmed. But with the right support and guidance, it is possible to eat well, feel better, and protect your long-term health.
At Shore Physicians Group, registered dietitian Tiffany Rios, RD, CDE, helps people with celiac disease make sense of this lifelong diagnosis. She not only explains why a strict gluten-free diet is medically necessary, but also teaches patients how to safely enjoy food at home, while traveling, and when dining out.
Why Going Gluten-Free Matters
Gluten is a protein found in wheat, rye, and barley. In people with celiac disease, eating gluten triggers the immune system to attack the lining of the small intestine. This damages the body’s ability to absorb vitamins and minerals, which can lead to nutrient deficiencies, fatigue, anemia, digestive issues, and even long-term complications like osteoporosis, other autoimmune conditions, and—in rare cases—intestinal cancer.
Unlike people with gluten sensitivity, who may simply feel better avoiding gluten, those with celiac disease must strictly avoid it for life. Rios stresses that even small amounts of gluten can cause harm, which is why education and careful planning are essential.
Learning Where Gluten Hides
Reading labels is the first step. “Gluten can be sneaky,” Rios explains. “Because gluten is not recognized as a food allergen, there is no clear ‘contains gluten’ statement on ingredient lists, like you see for milk or tree nuts.” It’s found in many unexpected places, such as:
- Soy sauce and marinades
- Some seasoning packets
- Soups and sauces that use wheat as a thickener
- Oats, unless specifically labeled gluten-free (oats are often grown with wheat, and can be contaminated with gluten)
The good news is that many companies go through the process of certifying that their product is gluten free. You can know it’s safe when you see one of the several variations of certified gluten free logos. The logo means it has been tested to ensure it contains less than 20 parts per million of gluten.
In addition, there is such a thing as ‘gluten free wheat starch’ which is in some certified gluten free foods. Often, people with celiac are confused by this, but the wheat itself is not a problem for celiacs – it’s the gluten protein found in wheat. Gluten free wheat starch has been processed to remove the gluten and is safe for people with celiac.
Whole Foods First
Of course, the easiest and most nutritious way to eat gluten-free is by focusing on whole foods: fruits, vegetables, lean proteins, beans, nuts, seeds, and naturally gluten-free grains like quinoa and rice.
“If you find it overwhelming to go gluten free, try focusing on whole foods like these that require no attention to labels,” Rios shares.
Rios also works with patients to rebuild gut health using supportive strategies such as probiotics, L-glutamine, and digestive enzymes if needed, especially during the early stages of healing.
Dining Out with Confidence
Eating at restaurants can be one of the biggest challenges after diagnosis. Rios encourages patients to use resources like the Find Me Gluten Free app where customers can leave detailed reviews about restaurants that offer gluten free options. She also suggests joining regional Facebook groups for gluten-free dining recommendations and travel tips. In our area, there is “Atlantic County Gluten & Dairy Free” and “Gluten Free New Jersey”.
Rios also educates patients on how to ask the right questions at restaurants to avoid eating foods that are cross contaminated. One of her favorite local places for gluten free meals is Josie Kelly’s.
Kathleen Lloyd, who owns Josie Kelly’s Public House in Somers Point with her husband, Dermot, says their restaurant has become a safe haven for people with celiac disease. They’re proud to have over 40 five-star reviews on the Find Me Gluten Free app.
“We know it can be scary for people with celiac disease to dine out, so we’ve gone to great lengths to have safe cooking processes in place, to train our staff to answer questions, and to provide a separate gluten free menu to enhance the guest experience,” Lloyd says. She adds, however, that it’s important guests always notify their server they are gluten free, because they’ll alert the kitchen staff to take those extra precautions, like changing gloves and utensils, and fully cleaning the grill.
“Gluten free guests have many more options at Josie Kelly’s than most restaurants. We offer everything from small plates, soup, burgers and sandwiches to salads, entrees and desserts. You can enjoy a guilty pleasure like French fries cooked in our dedicated fryer, or our lamb burger with a gluten free bun. Or, choose something on the healthier side, like our vegan and gluten free garden pie, or a salad topped with lean protein. For dessert, we have a flourless chocolate cake elevated with strawberry and cardamom coulis, along with a variety of gluten free French macaron flavors.”
Support for the Journey
Adjusting to a gluten-free lifestyle is not just about avoiding certain foods—it’s about protecting your health for the long term. Rios works one-on-one with patients to create safe and nutritious meal plans, identify hidden sources of gluten, support digestive healing, recommend supplements where appropriate and provide trusted dining and product resources.
“Celiac disease can feel like a big change, but once patients are educated and confident in what they’re eating, they feel so much better.”
Tiffany Rios, RD, CDE, is a Registered Dietitian and Certified Diabetes Educator with Shore Physicians Group’s Endocrinology Division at 18 West New York Avenue, Somers Point, NJ. She offers nutrition counseling for people with a wide range of conditions and needs, including celiac disease, diabetes, and more. To schedule an appointment, call 609-365-5300.
