EARLY WARNING GLUTEN INTGLERANCE EVERYONE SHOULD BE AWARE OF! (and how to stop it)

Gluten intolerance
If you feel pain after eating gluten, you have gluten intolerance. You may feel bloated, gassy or tired. Gluten is a protein found in many foods, especially wheat. Gluten intolerance is also called non-celiac gluten sensitivity. It’s not the same as celiac disease or a wheat allergy. About 6% of the US population is gluten intolerant.
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What is gluten intolerance?
If you feel sick after eating gluten, a type of protein, you may have gluten intolerance. You may feel tired, nauseous, or bloated. Another name for gluten intolerance is non-celiac gluten sensitivity (NCGS).

What is gluten?
Gluten is a protein found in wheat, barley, rye, and other grains. It is found in many foods and beverages, including pasta, cereal, and beer. Gluten can be found in vitamins, cosmetics, and even some medications.

Are gluten intolerance and celiac disease the same thing?
Gluten intolerance and celiac disease are different. People with celiac disease have an autoimmune reaction to gluten. This means their bodies are trying to fight gluten like a virus. This reaction causes inflammation and damage to their digestive tract. Celiac disease is the result of abnormal genes. People with celiac disease have high levels of specific antibodies in their blood that fight gluten.

Gluten sensitivity and celiac disease can cause similar symptoms. But people with gluten sensitivity do not have the abnormal gene or antibody in their blood.

Is gluten intolerance a gluten allergy?
Food allergies and intolerances are not the same thing. A food allergy, such as a wheat allergy, is when your immune system overreacts after eating certain foods. Allergies can cause itching, vomiting, and shortness of breath. Gluten intolerance is not gluten allergy.

Who is gluten intolerant?
Anyone can be gluten intolerant, but it’s more common in women. Some people are gluten intolerant; others develop it later.

How common is gluten intolerance?
Research shows that about 6% of the US population is gluten intolerant. It is more common than celiac disease, which affects about 1% of the population.

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