Gluten intolerance is an adverse reaction to gluten, a type of protein found mostly in wheat, barley, and rye. About 99% of people who have gluten intolerance or celiac disease are never actually diagnosed.
Gluten Intolerance Vs. Celiac Disease: What’s The Difference?
These are two different conditions exhibiting the same type of symptoms. Gluten intolerance is an allergic reaction to gluten. Celiac, on the other hand, is a rare autoimmune disorder where the person is unable to digest gluten. This results in the damage of your small intestinal lining that promotes nutrient absorption. Untreated celiac disease can cause malnutrition, cancer, stunted growth, other psychiatric disorders, and sometimes even death.
Symptoms Of Gluten Intolerance
- Gastrointestinal issues, including abdominal pain, cramping, bloating, constipation or diarrhea.
- Difficulty remembering information
- Depression and anxiety
- Feeling tired
- Muscle and joint pain
- Unexplained weight loss
- Reproductive problems and infertility
- Skin problems, including psoriasis, alopecia, dermatitis, eczema, rosacea and skin rashes
- Higher risk for learning disabilities, including autism and ADHD
- Possibly a higher risk for neurological and psychiatric diseases, including Alzheimer’s, dementia and schizophrenia
Foods To Avoid
Here’s a list of foods to avoid if you are sensitive to gluten.
- Wheat or any wheat derivatives contain gluten.
- Malt or any malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar
- Brewer’s Yeast
- Wheat Starch
Foods That Are Gluten-Free
- Meat and poultry
- Fish and seafood
- Beans, legumes, and nuts
Some examples of gluten-free foods include: rice, corn, soy, potato, tapioca, millet, flax, and chia.
To plan a gluten-free diet, consult dietitians on mfine. Download the app, get a diet plan from a trusted dietitian, and follow-up for the next 7 days for free.
Reference: Gluten Intolerance. Celiac Disease Foundation.