Gluten, which is naturally present in certain cereals, is the protein responsible for giving both volume and elasticity to breads and cakes. As far as medicine is concerned, people who suffer from gluten intolerance can be divided into three separate categories. Those who are allergic, those who are intolerant and those who are just very sensitive to it.
This form is quite rare but easy to diagnose. An allergic reaction occurs immediately after food containing gluten is ingested, which can involve breathing and/or digestive problems and can even lead to oedema, more commonly known as swollen ankles, feet and legs.
This is also known as celiac disease and is very difficult to detect because it can develop at any point during a person’s life. It can also prove to be very dangerous because it can destroy the wall and lining of the small intestine if the patient doesn’t follow a gluten-free diet.
3. Gluten sensitivity
This term is used to describe people who have been tested for celiac disease because they show symptoms, but doctors were unable to detect the specific antibodies linked to gluten intolerance. These people react to gluten a lot quicker than those who are intolerant and as a result, there are currently not a lot of scientific studies that have looked into this sensitivity. Nevertheless, these people are those who most commonly follow a gluten-free diet.
Check out the video above to find all the warning symptoms of gluten intolerance.