Gluten intolerance or sensitivity causes reaction in a person after the intake of gluten – protein that is found in barley, rye and wheat. There can be various symptoms such as joint pain, gastrointestinal problems, depression and fatigue.
Digestive problems caused by gluten and wheat consumption are very common. People suffering from gluten intolerance – primarily found in barley, rye and wheat, can experience various symptoms.
Wheat is found in cereals, pasta and breads. Some of the less common sources are condiments, including soups and salad dressings. Barley is often utilized for products for stock feeding and brewing. Rye is the last kind of grain that contains gluten. It is usually found in breads, cereals and beer. People often discover their gluten intolerance by consuming these foods and beverages.
A serious kind of gluten intolerance is celiac disease. It is categorized as an autoimmune disease, and it damages the small intestines. If people suffering from celiac disease consume gluten, this triggers an abnormal response of the immune system that directly attacks the intestine.
The damage caused to the intestines reduces the ability of the body to absorb nutritious substances properly. If celiac disease is not properly treated, this can cause persisent health issues. Every 1 in 100 persons suffer from this disease.
People who have gluten sensitivity usually notice that the symptoms are gone after they eliminate gluten products from their diets.There are certain symptoms that may point to gluten intolerance.