Jessica Lebovits, Registered Dietitian discusses celiac disease and gluten-related disorders.

·28 min·2 clips

Jessica Lebovits, a dietitian with celiac disease herself, reveals how her diagnosis shocked her and changed her career path.

Food Sleuth Radio host Melinda Hemmelgarn, a registered dietitian, welcomes guest Jessica Lebovits, a fellow dietitian with expertise in celiac disease and gluten-related disorders. Lebovits works at Columbia University's Celiac Disease Center and has personal experience with celiac, diagnosed in college after symptoms like reflux. She describes celiac's varied manifestations, including osteopenia and growth issues, and notes screening is not universal in the U.S. but is indicated for those with family history or conditions like type 1 diabetes. The treatment is a gluten-free diet, but Lebovits emphasizes individualized counseling considering quality of life, mental health, and factors like food security. She explains that asymptomatic patients still need the diet to prevent intestinal damage, as symptoms are unreliable indicators of exposure. Gluten is a protein in wheat, barley, and rye, found in obvious foods like bread and tricky sources like soy sauce, imitation crab, and farro. Label reading is crucial: ingredients listing wheat, barley, rye, malt, or brewer's yeast typically mean not gluten-free, except for modified wheat starch in labeled products. Gluten-free labels indicate testing below 20 parts per million, but certification adds extra verification. Advisory statements like 'may contain' are voluntary and unreliable, so Lebovits advises ignoring them. She discusses risks of unnecessary gluten-free diets, including nutrient deficiencies and psychological burden, and mentions her published micronutrient guidelines. Personal challenges include self-advocacy when dining out, using cards for travel, and apps like Find Me Gluten-Free. Lebovits' research on dating found 39% of celiac patients hesitate to kiss partners; a study showed kissing after eating crackers transferred gluten above safe levels in 10% of cases, but rinsing with water reduced risk. Alcohol advice includes that distilled liquors are safe, but beer is not unless gluten-free. Kitchen sharing tips focus on cleanable items, with toasters being a potential risk. In closing, Lebovits stresses seeking specialized medical care and dietitian support, warning about cross-contamination in fryers and coated fries. The episode ends with resource recommendations.

As heard by us

A practical tour of the labels and ingredients that matter for celiac safety.

Food Sleuth Radio gives the celiac and gluten-related-disorders conversation a practical, grounded shape. Jessica Lebovitz walks through gluten-free labels, ingredient lists, nutritional yeast, and the gray zone of yeast extract, and her authority comes through clearly from her…

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If gluten labels make your grocery cart feel like a trick question, start here.

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