For those with celiac disease, the explosion of gluten-free products is a boon. You can go into any grocery store, health-food specialty or not, and find a wealth of tasty products that are gluten free, from cereal to cherry pie.
In sufferers, gluten can trigger a reaction in which the immune system attacks the lining of the small intestine. There is no treatment other than to avoid products that contain gluten, a common protein mixture in certain grains including wheat, rye and barley flour. If left untreated, celiac disease may cause life-threatening cancers.
For people who have had celiac disease ruled out but who say that they still suffer a variety of symptoms after eating gluten, such as bloating, headaches and flatulence, there is a condition that is usually called “nonceliac gluten sensitivity.”
Nonceliac gluten sensitivity is a condition with a lot of debate. No one seems to know if it is even a real illness, since there is no scientific evidence to back it up. Still, many people claim to suffer from it, and practice gluten-free diets to cope.
While there is nothing wrong with following a gluten-free diet even if you don’t react to gluten, these specially made products can be quite expensive. Many people choose gluten-free products because they perceive them to be healthier than the regular versions, but this isn’t necessarily the case. They may be spending several times more on these products unnecessarily.
If you suspect that you may have celiac disease, it is best not to cut out gluten before being evaluated. It is impossible to make a diagnosis on someone who has already gone gluten free. Along with testing for markers of celiac disease, a doctor should also check for wheat allergies.
For the harder to diagnose nonceliac gluten sensitivity, a double blind test can help determine the problem. Patients are given drinks with and without gluten (without knowing which is which) and then asked how they feel.
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