Gluten protein is associated with countless diseases and is found in many cereals.

It is worth noting that some people tolerate this toxin less well than others.

Also unclear symptoms, and often numerous signs are very individually different, so that this intolerance can remain undetected for a long time.

The problem is that one can also get used to these symptoms, for example stomach problems or digestive problems, or even talk oneself into believing that they are normal (sumptuous, fatty food, for example a large portion of spaghetti with lots of sauce and meat and noodles and bread in addition)…

What foods do they contain?
Almost all cereals contain it:

Especially wheat contains a lot of this toxin. Otherwise oats, barley, rye. So you have to be careful when cooking if you use gluten-free recipes!
The difference between celiac disease and gluten sensitivity
In an autoimmune disease, such as celiac disease, the intestinal mucosa becomes inflamed as a reaction to gluten protein.

This intolerance persists for life. Inflammations in the intestinal mucosa lead to a poor absorption of nutrients and to undigested entry of nutrients from the intestine into the bloodstream. These are then attacked by the body as well as an autoimmune reaction, which also weakens the immune system.

But what symptoms can occur?
Digestive problems, flatulence, diarrhoea and constipation.
A weak immune system.
Skin problems, acne, and also autoimmune reactions.
Fatigue, exhaustion, powerlessness. Concentration problems.
Chronic inflammations, such as painful joints, especially affected are the hands and knees.
Psychological problems, and also illnesses such as migraines and headaches.
It is important to know that these symptoms vary in severity, do not occur at the same time, or do not have to occur together.

How can this intolerance or sensitivity be treated?
The only way to treat this is to eat a gluten-free diet.

However, supposedly gluten-free products can also be problematic here: corn and rice contain proteins that are similar to gluten, so that they can possibly be reacted to. A completely grain-free diet is therefore recommended.

How does a test work?
There are two possibilities here: Either a biopsy in which a tissue sample is taken under local anaesthesia to detect or rule out changes in the intestinal villi.

The second possibility is that a blood test detects antibodies that usually form in celiac disease.

Even small amounts cause damage to the intestine, which over time leads to gastrointestinal problems or further allergies.

Flatulence
diarrhoea
Arthritic changes
Bone and limb pain
allergies
Often, many of these symptoms disappear when switching to a cereal-free diet that does not contain cereal protein.

The problem is that some people, genetically determined, have a certain higher or lower sensitivity (southerners vs. northern Europeans).

Also, it depends on how much of harmful grain is ingested per day.

What can a gluten-free diet look like?
Perfect foods for a healthy diet are:

Fruit
vegetables
Healthy meat products (BIO-meat, pasture meat, game meat)
Healthy oils (olive oil) and fats
Is it curable? Is there a treatment?
Not curable, but avoiding gluten protein in food can improve the symptoms of intolerance to the toxin or even disappear completely.

After a short period of gluten abstinence, the intestines rebuild.

Symptoms can disappear within a few weeks.