Gluten is found in the grains wheat (including durum wheat), rye, barley, spelt, kamut and crosses of these grains. Gluten intolerance means that the intestine is sensitive to gluten. It is important to understand that gluten intolerance does not only cause discomfort. If a person who is sensitive continues to consume products high in gluten, it can eventually lead to intestinal damage.

It is therefore important to establish whether it is intolerance, also known as celiac disease. A gluten test can indicate whether the antibodies released in the body in connection with gluten intolerance are present in the blood. It is important to contact a physician if gluten intolerance is suspected. Buy your gluten test here.

What is gluten intolerance?

Gluten intolerance, or celiac disease, is an autoimmune disease. This means that the immune system attacks or turns against the body's own tissues and symptoms occur.
With gluten intolerance, antibodies are formed against the glycoprotein found in gluten. This leads to damage to the lining of the small intestine. This is not the same as cereal allergy, which has traditionally sometimes been called gluten allergy. There is essentially one form of gluten intolerance, but sensitivity can vary. This means some people may have the disease without experiencing symptoms as strongly as others. With this in mind, it can be useful to take a gluten intolerance test so that the diet can be adjusted in good time and further intestinal damage can be prevented.

Who can develop gluten intolerance?

Both children and adults can develop gluten intolerance. People diagnosed with celiac disease have been shown to be genetically susceptible to the condition. If it runs in the family, there is therefore reason to be extra vigilant. You can develop gluten intolerance as a child or later in life. Symptoms may be triggered or accelerated by eating more foods containing gluten. With a simple gluten intolerance test, you can quickly find out whether there is a sensitivity. Getting this information early can be beneficial, especially in future contact with healthcare services.

It can sometimes seem that the media and nutrition experts view gluten negatively. This is probably due to dietary trends in which bread and carbohydrate-containing products are viewed as problematic. Even if you realize that you feel better with a diet containing fewer flour products, that does not mean you are allergic to gluten or have gluten intolerance.

Symptoms of celiac disease or intolerance

When the intestine cannot absorb nutrients as usual, this can lead to several symptoms. If your intestine is sensitive to gluten, it often causes one or more symptoms such as:

• Loose stools
• Gas and bloating
• Stomach pain
• Rapid weight loss
• Fatigue and low mood
• Vomiting and nausea
• Mouth sores
• Blisters on the body
• Body aches
• Fertility problems

If you experience one or more of these symptoms, it may indicate gluten intolerance. A gluten test can quickly give you an answer.

Diagnosis is not simple

It is not entirely easy to diagnose gluten intolerance. It is easier to rule out gluten intolerance with an antibody test. If you have a sensitive stomach and suspect gluten intolerance, you can therefore start with a test. If the gluten test rules out gluten as the cause, you should continue investigating other possible causes of the problems.

How is gluten intolerance treated?

There is only one treatment that works for gluten intolerance, and that is to completely eliminate gluten from the diet. There are no shortcuts or medications. Gluten is found in the grains wheat (including durum wheat), rye, barley, spelt, kamut and crosses of these grains. People with gluten intolerance can try oats in their diet. These oats are specially produced so that they do not contain traces of wheat, rye or barley. Such oats may be labeled "gluten-free".

It is possible to live a life with good food and without symptoms even if you are gluten intolerant. If you are diagnosed with the condition, there is extensive help available from nutrition advisers, dietitians and doctors who specialize in celiac disease.