Gluten intolerance causes intestinal symptoms such as excess gas, stomach pain, diarrhea or constipation, but as these signs also appear in many diseases, intolerance is often not diagnosed; In addition, when intolerance is severe, it can cause coeliac disease, which causes stronger and more common symptoms of abdominal pain and diarrhea.
This gluten allergy can occur in children and adults, and is caused by the inability or difficulty digesting gluten, which is a protein found in wheat, rye and barley, and its treatment is to remove this protein from the diet.View all gluten-containing foods.
If you think you are gluten intolerant, check your symptoms
However, if you have trouble identifying your symptoms, here’s how to differentiate each symptom to make diagnosis easier:
In cases of intolerance, after eating foods that contain wheat, barley or rye, it is common to experience symptoms such as excess gas, stomach swelling, diarrhea or constipation, as well as abdominal discomfort, intestinal cells are also damaged, causing vitamin malabsorption.minerals.
How to tell: The pain of intolerance is recurrent and is usually accompanied by gaseous and intestinal changes mainly after eating bread, cakes or pastas, while the pain of gastritis, for example, always occurs after meals or when one is too long without eating.
Gluten consumption can cause dizziness, mental confusion, disorientation or fatigue after eating, but these symptoms are generally not related to intolerance, so they go unnoticed.
How to differentiate: Dizziness caused by intolerance appears even when well fed and rested, unrelated to excessive physical activity or changes in blood pressure.
Due to intestinal discomfort, mood swings occur mainly after meals, with symptoms of irritability, anxiety or sadness.
These frequent mood swings also cause fatigue and fatigue, even after a good night’s sleep, as the body concentrates on combating intestinal inflammation, spending all the energy that would give it courage and willingness for a new day.
In general, migraine caused by this intolerance begins 30 to 60 minutes after a meal, and symptoms of blurred vision and pain may also appear around the eyes.
How to differentiate: Common migraines do not have time to start and are usually related to the consumption of coffee or alcohol, outside of foods rich in wheat flour.
Inflammation of the intestine caused by intolerance can cause dryness and itching in the skin, creating small red balls; However, this symptom may also be related to worsening symptoms of psoriasis and lupus.
How to make a difference: Foods made with wheat, barley, or rye, such as cakes, bread, and pasta, should be removed from the diet to see if itching improves with dietary changes.
Gluten consumption can cause or increase symptoms of muscle, joint and tendon pain, clinically called fibromyalgia.Swelling is also common, especially in the joints of the fingers, knees and hips.
How to make a difference: Foods made with wheat, barley and rye should be removed from the diet and pain symptoms controlled.
It is common for lactose intolerance to occur with gluten intolerance; for example, people who have already been diagnosed with lactose intolerance are more likely to be intolerant to foods that contain wheat, barley and rye, and should be more aware of symptoms.
In the presence of these symptoms, it is ideal to have tests that confirm the diagnosis of intolerance, such as blood, stool, urine or intestinal biopsy.
In addition, you should exclude from the diet all products that contain this protein, such as flours, bread, biscuits and cakes, and observe whether symptoms go away or not.
Easily understand what it is, what the symptoms are, and what foods are in coeliac disease and gluten intolerance by watching the following video:
After diagnosis, all foods containing this protein, such as wheat flour, pasta, bread, cakes and biscuits, should be removed from the diet, it is possible to find several special products that do not contain this protein, such as pasta, bread, biscuits.and flour-based cakes allowed in the diet, such as rice flour, cassava, corn, cornmeal, cornstarch, potato, cassava starch, sweet and sour flour.
In addition, it is important to write the list of ingredients on the label to check for wheat, barley or rye in the composition or gluten residues, such as products such as sausages, kibe, cereal flakes, meatballs and canned soups.Here’s how to adopt a gluten-free diet.