Gluten intolerance is also called celiac disease and is an inherited condition that causes an extreme physical reaction when they ingest gluten from grains like wheat, barley and rice. The condition is not curable, and can become severe, damaging the small intestine and causing poor absorption of vitamins and minerals or malnutrition. Though it usually cannot be cured, gluten intolerance can be addressed by avoiding products which contain gluten. This is becoming easier to do with many low or gluten-free foods available, which make good substitutes for foods with gluten. It’s a good thing that such foods have been marketed, since about one in 100 people may suffer from gluten intolerance.

People with gluten intolerance respond to gluten by having an immune reaction. This can cause a variety of symptoms. Diarrhea, fatigue, anemia, sudden malnutrition, weight loss, weight gain, and muscle cramps may all result. The condition is usually diagnosed through blood testing to see if antibodies develop in response to gluten. When the condition is discovered, gluten intolerance is then treated by a modified diet.

It is extremely important to adhere to a diet free from wheat, barley and rye for life, even when symptoms are no longer present. You don’t get over gluten intolerance, and each time you ingest gluten, you may be risking the health of your intestines permanently. Of especial importance is carefully reading labels and if you dine out asking what dishes contain gluten. A sauce, for example, might be thickened with white flour and should not be consumed. Gluten is added to a variety of products you wouldn’t normally think contain wheat, and the standard rule is to not consume anything you may be unsure about.

Since gluten intolerance can so severely affect health, many products now contain labeling that says “gluten free,” or tell you if products contain gluten. You may find this type of labeling in a lot of natural foods stores, which are the resource of people with gluten intolerance. Alternative flours, vitamins without gluten, and products that are gluten free are easiest to find at health food or natural foods stores, and are usually most accurately labeled.

Having gluten intolerance doesn’t mean you can’t eat a relatively normal and standard diet. Unless you have other severe food allergies, most proteins, vegetables and many grains are available to you, and you may be able to use types of gluten other than wheat, barley and rye. Some people tolerate soy flours and rice flours very well. You should speak to your doctor or nutritionist regarding alternatives to standard wheat, rye and barley flour or gluten.