Gluten sensitivity is often mistaken for celiac disease but the conditions are different. Celiac disease is an autoimmune condition that is severe and can affect the digestive system of a person.
People also, sometimes, mistake gluten intolerance for a wheat allergy.
A wheat allergy can be life-threatening, as some symptoms can impair breathing or cause a loss of consciousness, which is not the case with celiac disease or gluten intolerance.
The signs of gluten sensitivity are less severe than celiac disease or an allergy to wheat, and people are much less conscious of it.
Foods to avoid
Glutens are proteins capable of absorbing water from wheat and other cereals, holding together while staying viscous while elastic. They help give bread dough its texture and, for example, allow the dough to rise.
Those who have a gluten allergy tend to avoid any food with gluten in it, including any food containing:
wheat, wheat products
brewer’s yeast that is usually found from beer
The most common gluten-containing foods and drinks such as:
bread and pastries
Foods to eat
Foods which do not contain gluten such as:
Meat, fish, poultry
How to lower gluten intake
Although people with celiac disease must remove gluten from their diet as soon as the disorder is confirmed by a doctor, many people with gluten allergy are slowly reducing gluten intake, rather than cutting it out straight away.
It can help if a person starts to include one gluten-free meal a day before slowly adding more.
In people with gluten allergy, it cannot be helpful to fully remove gluten from their diets, because symptoms differ in intensity.
Some people may be able to consume small amounts of gluten without any symptoms.
Nevertheless, the majority of people suffering from gluten sensitivity will slowly remove gluten from their diet.