Also known as non-celiac gluten sensitivity (NCGS), gluten sensitivity is a condition whereby individuals experience adverse reactions to gluten—a protein found in wheat, barley, and rye. Unlike coeliac disease, gluten sensitivity does not cause intestinal damage, but it can still lead to uncomfortable symptoms such as bloating, fatigue, and brain fog. With the increasing awareness of gluten-related disorders, more people are recognising their symptoms and making dietary changes to improve their well-being.
Gluten sensitivity is a condition where the immune system reacts to gluten, leading to inflammation and discomfort. It differs from:
Those with gluten sensitivity do not test positive for coeliac disease or wheat allergy but still experience symptoms after eating gluten-containing foods.
Symptoms can vary but commonly include:
These symptoms typically improve after eliminating gluten from the diet.
The exact cause of gluten sensitivity is not well understood, but some factors may contribute:
Gluten sensitivity can cause a range of uncomfortable symptoms, but adopting a gluten-free diet can provide relief and improve overall health. By focusing on whole, nutrient-dense foods and avoiding gluten-containing grains, individuals with gluten sensitivity can reduce inflammation, improve digestion, and boost energy levels.
If you suspect gluten sensitivity, consider an elimination diet or consult a healthcare provider for proper guidance on managing your symptoms.
