Gluten is the substance found in wheat, rye and barley. Gluten is a protein compound found in all these foods that we eat. Some people have an intolerance or allergy to gluten – their body reacts differently when digesting gluten and attacks it believing it’s a ‘toxin’ and this causes inflammation and other symptoms. Celiac disease and gluten intolerance are the result of the body’s inability to break down gluten.
This is one of the main reasons why people that suffer from celiac disease (gluten allergy) or gluten intolerance and are advised to change their eating habits, so that their diet does not include any gluten.
There is now some evidence to suggest those with a gluten intolerance/sensitivity are actually intolerant to fructans, not gluten. Fructans can be found in wheat, rye, barley, garlic, onions, and many other foods. As they are found in many of the same foods as gluten is, there has been confusion in the past. Where as a Gluten Free Diet removes all gluten from your diet (gluten containing grains), a low FODMAP Diet removes Fructans from your diet (the same grains, plus onions, garlic, asparagus and more) before reintroducing them to see if you can tolerate them. Find out more about a Low Fodmap Diet at https://www.bayskitchen.com/low-fodmap-diet/
Celiac disease can be diagnosed via a blood test and so it is important to see your doctor if you think you might have celiac disease or a gluten sensitivity. Gluten Free and FODMAP Diets are very restrictive and so you should only start them if you have been advised to do so by a healthcare practitioner.
If you are diagnosed with celiac disease or a gluten sensitivity then a gluten free diet will really benefit you, by eliminating the digestive issues like bloating, cramps, changes in bowel habits, as well as reducing fatigue and other symptoms.