Gluten is a protein that is found in products such as wheat, barley, rye and oats. Gluten sensitivity and celiac disease are autoimmune disorders where your body is unable to process gluten and can cause symptoms such as abdominal bloating, chronic diarrhea, vomiting, constipation and weight loss. According to the National Digestive Diseases Information Clearinghouse, or NDDIC, celiac disease affects more than 2 million Americans. Unfortunately, symptoms of celiac disease and gluten sensitivity are similar to other medical conditions so diagnosis can be difficult. However, a few dietary changes over a month-long period can help determine if you have gluten sensitivity.
Step 1
Eliminate all sources of gluten in your diet for two to four weeks. This includes obvious foods such as breads and grains, but also hidden gluten sources such as soup mixes, salad dressings, sauces, lipsticks, vitamins and certain medications. Gluten can be used as a thickening agent in a variety of sauces as well. In order to test your gluten sensitivity, you will need to make sure you eliminate all sources of gluten. Keep a journal of changes in how you feel and bowel changes that may occur while off of gluten.
Step 2
Re-introduce gluten products back into your diet. Record any physical changes, sick feelings or changes in bowels you may experience. If you notice your health worsens once gluten is added back into your diet, it is likely you are gluten sensitive.
Step 3
Continue to eat foods with gluten but talk to your physician about having your blood tested for gluten sensitivity or celiac disease. If you have celiac disease, your blood will show higher levels of autoantibodies called anti-tissue transglutaminase antibodies, or tTGA, and anti-endomysium antibodies, or EMA. You must continue eating floods with gluten until your blood is tested because not having gluten in your system can cause the tests to return a false negative result.
Tips and Warnings
- If you and your physician determine you are gluten sensitive or have celiac disease, there are many products out in the market now that are made gluten-free. Check labels and make sure you are not eating any hidden gluten. Foods without gluten include meats, poultry, fish, fruits, vegetables and milk-based items. Breads and pastas made with grains such as rice, buckwheat, tapioca and corn flours are gluten-free, according to the National Institutes of Health.
