Gluten Sensitivity Is Not Just Celiac Disease

Celiac disease is by far the most well-known gluten-related disorder, but new research has revealed that non-celiac gluten sensitivity could be up to 20 times more frequent. There are many forms of the disorder, but four principal ones.

Celiac disease is an autoimmune condition that results in tissue damage in the small intestine. Many people with celiac experience problems outside of their gut, making it difficult to associate with a specific food. Common symptoms are anemia, fatigue, nausea, joint pain, thinning hair and dull skin, skin rashes, and bloating.

Wheat allergy is another gluten-related disorder, whose symptoms include headache, cramps, diarrhea, and skin rashes. The third—non-celiac gluten sensitivity—is actually more common than celiac disease. Its symptoms occur mainly outside of the intestines and gastrointestinal tract and include bloating, abdominal pain, fatigue, headache, anxiety, and brain fog. 

In the fourth—non-immune malabsorption syndrome—foods pass through the body without absorption of adequate nutrients. Those with this syndrome can experience frequent diarrhea, weight loss, and floating stools.   

The number-one rule in addressing these disorders is to avoid gluten (or wheat) in all its forms, including not just eating it, but  accidental exposure of the skin or hair, or through inhalation. An extreme reaction, like anaphylaxis, can be dangerous, and even life-threatening, and requires immediate medical attention.

For those with a gluten intolerance, dietary adjustment is critical to make up for the nutritional losses that come with excluding gluten. Supplements may be necessary as the changes in the microbiome can mean a loss of the prebiotics that feed the protective probiotics in the gut.

Periodic testing is important to shed light on any dietary improvements or modifications that should be made.