Gluten sensitivity or intolerance is a condition that causes a person to react after ingesting gluten, a protein found in wheat, barley and rye. Symptoms vary widely and can include gastrointestinal problems, join pain, fatigue and depression. – WebMD
It is quite common for people to experience digestive and health problems from eating wheat or gluten. Found primarily in wheat, barley and rye, gluten intolerance can result in a number of different symptoms.
Wheat is a type of grain that is commonly found in breads, cereals and pasta. Less-common sources include condiments, such as salad dressings and soups. Barley is another abundant variety of grain, which is often used for brewing and stock feed products. Rye is the last type of grain that contains gluten. Rye is most often found in cereals, beer and breads. Consuming these types of foods and beverages is often how one discovers their intolerance to gluten.
Celiac disease is a serious type of gluten intolerance. Classified as an autoimmune disorder, celiac disease causes damage to the small intestine. When those with the disease consume gluten, it initiates an abnormal immune response that directly attacks the intestines. Eventually, damage caused to the intestines significantly lessens the body’s ability to properly absorb nutrients. If not properly treated, celiac disease can result in long-term health complications. It is estimated that 1 in 100 people suffer from the disease.
Individuals that are sensitive to gluten often find that their symptoms reside after the product is eliminated from their diet. With that said, certain symptoms exist that may give an individual an intolerance to gluten.