Recognizing Gluten Sensitivity

Written By Taylor Hartman

What Is Gluten?

Gluten is a term used for the proteins found in many grains (and products containing them) including wheat, rye, barley, oats, and triticale which helps these foods maintain their shape (Celiac Disease Foundation, n.d.). Some individuals experience negative or uncomfortable symptoms after eating gluten. Gluten sensitivity comes in two forms: Celiac Disease and non-celiac gluten sensitivity. Celiac Disease is a genetic autoimmune disease triggered by eating gluten that effects about 1% of the American population, and causes damage to the intestinal lining (Celiac Disease Foundation, n.d.). Non-celiac gluten sensitivity has many similar symptoms to Celiac Disease, but it does not cause the same intestinal damage. It is also more common than Celiac Disease, impacting about 6% of the population (The Cleveland Clinic, n.d.).

Signs of Gluten Sensitivity

(The Cleveland Clinic, n.d.):

  • Abdominal pain

  • Joint pain

  • Anemia (low iron)

  • Bloating/gas

  • Nausea and vomiting

  • Brain fog

  • Diarrhea or constipation

  • Fatigue

  • Headaches

  • Skin Rash

  • Many individuals with gluten sensitivity also have irritable bowel syndrome (IBS)

If you regularly experience these symptoms and think it may be due to gluten, we highly recommend that you consult one of our practitioners for support in navigating diagnosis and treatment.

 
 

References

Celiac Disease Foundation. (n.d.). What is gluten?. Celiac Disease Foundation. https://celiac.org/gluten-free-living/what-is-gluten/

The Cleveland Clinic. (n.d.). Gluten intolerance: Symptoms, test, non-celiac gluten sensitivity. Cleveland Clinic. https://my.clevelandclinic.org/health/diseases/21622-gluten-intolerance


Taylor Hartman
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