Nausea, upset stomach and vomiting are all symptoms of gluten intolerance. Gluten-containing products are made from wheat, rye and barley, which means most baked goods contain gluten. If you frequently experience nausea and other gastrointestinal symptoms after eating gluten, you may have gluten intolerance or a condition called celiac disease.
About Gluten
Like all grains, wheat contains a variety of proteins, including albumin, globulin, gliadin and glutenin. The combination of gliadin and glutenin forms the protein composite called gluten, which can cause several unpleasant gastrointestinal symptoms for those who have an allergy on intolerance to gluten. If you follow a gluten-free diet, you must avoid all food and beverages made from wheat, barley, rye, spelt and kamut.
Celiac Disease
Celiac disease is an allergic reaction to gluten products that occurs in the small intestine. Those diagnosed with celiac disease often experience nausea, stomach pain and diarrhea as a result of intestinal damage caused to the lining of the intestines. Other symptoms include constipation, decreased appetite, vomiting, unexplained weight loss, lactose intolerance and fatty stools. If you repeatedly experience nausea after consuming gluten-containing products, you may be suffering from symptoms of celiac disease.
Allergies and Intolerance
Unlike celiac disease, wheat allergies and gluten intolerance may occur in those without a hereditary history. Wheat allergies generally occur from negative reactions to the albumin and globulin proteins in wheat, while gluten intolerance can affect the digestion of any food containing gliadin and glutenin. If you suspect you may have an allergy or intolerance to wheat products, talk to your doctor about which blood tests and endoscopy exams can help diagnose your condition.
Safety and Health
Those with celiac disease can generally minimize their symptoms by following a lifelong gluten-free diet. While long-term intestinal damage is possible, most healthy adults can fully heal within two to three years of following a gluten-free diet. Foods that generally contain gluten include bread, pretzels, cakes, stuffings, biscuits, cookies, muffins, pastries, pasta, pancakes, couscous, pizza, semolina, malted drinks, bran foods, scones and some breakfast cereals.
