Gluten Intolerance and Celiac Disease

Gluten Intolerance, Gluten-Sensitive Enteropathy, Celiac Sprue:

Definition, Prevalence, Symptoms, Testing and Treatment

Gluten is a FOOD TOXIN. But gluten is just one thing that could be causing your symptoms.

There are more than twenty FOOD TOXINS – and they act in concert to damage cells and provoke the immune system.

Therefore we recommend trying a LOW TOXIN DIET (reducing all food toxins) – as this is much more likely to address all your ailments. 

Gluten Intolerance is not the same as Celiac Disease (also Coeliac). While both refer to the inability to fully digest the Gluten protein - the rarer form Celiac Disease can easily be identified by the visible damage it causes in the small intestine.

Non Celiac Gluten Sensitivity (NCGS) however can appear as many different symptoms and diseases (like arthritis, diabetes Type 1 and depression) which confuse efforts to identify it with clinical tests.

Gluten symptoms are Delayed: Video


Frequently Asked Questions about Gluten Intolerance

What is the difference between Gluten intolerance and Celiac Disease?

Gluten intolerance is a broad term which includes all kinds of intolerance to Gluten.

    • The definition of Celiac Disease - is a positive result for the small intestine biopsy. These people are Celiacs (~2% of the population).

But most Gluten sensitive people return negative or inconclusive results upon Celiac testing. At this point many doctors and patients mistakenly rule out Gluten intolerance and take other paths to explore symptoms. Many patients then undergo a series of invasive diagnostic procedures like endoscopies, scans, blood tests and other clinical testing - frequently to no avail.

    • The correct term for this latter group is Non-Celiac Gluten Sensitive (NCGS) and may be as many as ~15% of all people or 1 in 7 - or 45 million Americans.

If you tested negative for Celiac – you may still be gluten sensitive. Learn more with the Free ebook about Food Toxins


What is Gluten and which foods have it?

Gluten is a highly complex protein that occurs in these popular grains and others: Wheat, rye, barley and oats. Gluten is present in all types of Wheat grain like whole grain wheat, wheat bran, spelt, triticale and others.

This means Gluten is also present in all baked foods that are made from these grains: bread, pies, cake, breakfast cereals, oatmeal (porridge), cookies, pizza and pasta. There are thousands of processed foods which contain Gluten.


Gluten is one of the largest and most complex proteins consumed by man. That’s why it is difficult for the human digestive system to break down. Problems begin when Gluten protein fragments Gliadin and Glutenin reach the small intestine. In sensitive individuals they actually damage the gut lining, causing Leaky Gut Syndrome.

The damage allows foreign particles (whatever is in the gut, including bacteria) into the bloodstream. Of course that sets the body's immune system on 'high alert' - resulting in your symptoms – and eventually diseases like arthritis and others.

If you think you might have gluten intolerance. Learn more with the Free ebook about Food Toxins


How common are Gluten intolerance and Celiac Disease?

Prevalence of Gluten Intolerance and Celiac Disease

  • ~2% of the world's population is Celiac: 2 in 100 people or 6 million Americans

However new evidence shows Non-Celiac Gluten Intolerance (NCGS) is around 7 times more prevalent.

  • Up to 15% of people or 1 in 7 are Non Celiac Gluten Sensitive - 45 million Americans

Both suffer the same symptoms. The most accurate and clinically effective way to identify any type of Gluten intolerance is the Elimination Diet – or Journal Method. In some aways it does not matter which type you have - it only matters that you discover whether you are affected.

Diagnosis of Gluten intolerance in elderly patients is disproportionately high - because it is misdiagnosed and under-diagnosed using clinical testing methods. The symptoms of both Non-Celiac Gluten Intolerance (NCGS) and Celiac Disease (CD) become worse with age if left undiagnosed. Gluten intolerant people improve dramatically on a Gluten-free diet.

Could you have Gluten intolerance? Learn more with the Free ebook about Food Toxins


What are the symptoms of Gluten intolerance and Celiac Disease?

Gluten intolerance causes dozens of symptoms - and usually have a delayed onset - up to 2 or 3 days later. This is why Gluten Intolerance is so difficult to diagnose. They can be:

Because the symptoms overlap with many other ailments, Gluten intolerance can be missed or mistaken for other intolerance and other conditions. Doctors readily acknowledge that Gluten intolerance is poorly diagnosed. Learn more with the Free ebook about Food Toxins


What are all the types of Test for Gluten intolerance and Celiac Disease?

Many people turn to blood tests as a first resort, expecting it will be more accurate and quicker. Unfortunately most testing for Gluten intolerance is not reliable. DNA (stool) testing gives accurate results. Most of these tests are looking for markers of Celiac Disease (blood tests and intestinal biopsy).

Celiac Disease (CD) was the first type of Gluten intolerance for which a diagnostic testing procedure was devised - way back in the 1940s. Although that same type of Celiac testing is still used in many clinics as a first test for Gluten intolerance, it only picks up the small percentage of Gluten-sensitive people who are Celiac.

It misses the Non-Celiac Gluten Sensitive patients. Therefore this latter group is poorly diagnosed and never gets to take advantage of the brilliant and free-of-drugs remedy - the Gluten-Free diet. Once on the right diet these people could begin getting well within days.


Why did I get Gluten intolerance?

Gluten intolerance - both NCGS and Celiac Disease - is 'in the family', or genetically inherited. You have the genes for it. If you are Gluten intolerant, then other immediate family members will also likely be affected, even if they don't yet have any symptoms.

Some Gluten intolerance is identified in children. But for others, it is not until much later in life that Gluten intolerance is actually suspected. Frequently it is triggered by some ‘life event’ like divorce, job loss, death in the family or serious illness. One indicator can be persistent low iron or anaemia.


How do you treat Gluten intolerance and Celiac Disease?

No drugs or therapies are needed to treat Gluten intolerance. The best treatment is to simply substitute all gluten-bearing foods in your diet.

The Gluten-free diet is an excellent and simple solution for disease prevention in gluten sensitive people. You will eat well with lots of variety - because thousands of great new Gluten-free products are appearing every year in your supermarket - as manufacturers scramble to provide choices for consumers.

To eat Gluten-free with confidence, you need to get into the habit of reading all labels and understanding the traps.


When will I be cured from Gluten intolerance or Celiac Disease?

Here at foodintol® we don’t view Gluten intolerance as a ‘disease’. Because gluten os a toxin. Its effects poison us.

Gluten intolerance is genetic – like having blue eyes or brown skin. Would you want to 'cure' blue eyes or beautiful brown skin?

In the same way - Gluten intolerance is not a disease - so you don't need a cure. But you do need to eat foods your body can process without making you ill . . . a Gluten-Free diet.

After just a few weeks on a Gluten-free diet symptoms diminish or disappear completely. Most newly diagnosed Gluten-free people report feeling better than they have for years.

Learn more with the Free ebook about Food Toxins


I think I might have food intolerance: What should I do?

Undiagnosed food intolerance can cause serious long-term health problems like osteoporosis, anaemia and many others. Learn more with the Free ebook about Food Toxins





All foodintol® information is based on research from peer-reviewed medical journals