Celiac Disease, Gluten sensitivity and gluten intolerance: Sorting through the confusion

Wheat has become the big bad wolf, the ele­phant in the room. Many people seem to be sens­it­ive, and why ? Is it the new­est fad ?

As it turns out, no. Research is emer­ging that indi­vidu­als who have tested neg­at­ive for celi­ac dis­ease may be glu­ten intol­er­ant. Promising evid­ence for glu­ten sens­it­iv­ity is show­ing that there is in fact meas­ur­able sens­it­iv­ity titres. To date, this has been a point of con­ten­tion — patients have symp­toms and feel relief on a glu­ten-free ( GF ) diet, but there is not the same ser­o­lo­gic ( blood ) evidence.

Current stand­ards do attempt to identi­fy anti­bod­ies for wheat allergy through a delayed-type hyper­sens­it­iv­ity reac­tion to wheat. This means essen­tially that your body reacts to wheat molecules, and for some, the pro­tein in wheat called gli­ad­in ( or wheat glu­ten ). This can be very help­ful for indi­vidu­als with a more aller­gic-type sys­tem. However, even some indi­vidu­als test neg­at­ive for a wheat allergy test.

Regardless of the title or ter­min­o­logy, it is reas­sur­ing that fur­ther meth­ods of test­ing are becom­ing both spe­cif­ic and accur­ate to glu­ten intolerance.

Food for thought : If you do prove to be glu­ten intol­er­ant or have developed a wheat allergy, there are so many won­der­ful altern­at­ives to explore. Check it out !

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