Gluten is the generic name for certain types of proteins contained in wheat, barley, rye and even oats (because of cross-contamination through harvesting or processing). Celiac disease (CD) and gluten intolerance (GI) are genetic predispositions affecting people of all ages and ethnicities. People with CD have flattened villi in their small intestine, whereas, people with GI may or may not have this problem. People with both types of conditions can experience all of the same symptoms, although Celiacs typically have more digestive problems.

When someone who cannot tolerate gluten eats foods with that substance, it creates an immune reaction that causes damage to the small intestine. This prevents food from being properly absorbed. Even small amounts of gluten in foods can damage the small intestine and trigger many sorts of health problems even if one doesn’t appear to have symptoms.

It is conservatively estimated that 29% of the population is sensitive to gluten, not including the people with Celiac Disease, which represents another 7% of Americans. Gluten sensitivity or intolerance is different from allergies, which trigger an immediate histamine response in your body like sneezing, swelling, hives or asthma.

Are You Gluten-Intolerant?

It is estimated that there are over 200 problems that someone can experience who cannot tolerate gluten. A gluten-intolerant person may have none, one, or several of these conditions. Gluten-intolerance is difficult to diagnose without testing because it may not appear as if the symptoms are related to any one condition or even be present. It’s also complicated because these problems can have other causes, may be worsened by gluten or be caused by gluten.

A partial list of problems or conditions related to gluten intolerance:

Source: Healthier Without Wheat,  by Steven Wangen

If you suspect that you are sensitive to gluten and want to discuss what steps to take next, or need support in making the transition, contact me for a complimentary consultation.