These are but some of the symptoms of gluten intolerance. The difference between intruerance and allergy is gluten intolerance symptoms may not have appearance after consuming food that are gluten.
Experience to gliadin damages the lining of the small intestine (villi). These persons with gluten intolerance could be a development of inflammatory condition called coeliac disease. Celiac disease is an autoimmune disorder caused by a reaction to gliadin. The damaged and inflamed intestinal villi interfere with the absorption of water and nutrients such as vitamins, folic acid, iron and calcium.
Avoiding the following food that contains gluten will definitely help you relate the symptoms of gluten intolerance:
Bread, flour, biscuits, sausages, gravy and foods cooked in batter.
Real Ales, home-made bees, low alcohol beers and lagers also contain gluten.
Flour such as spelt and kamut that are suitable for people with wheat intolerance but they are not suitable for people with gluten intolerance as these products contain gliadin which is a source of gluten.
Look out for food products that can be found in the following terms found in food labels which may mean that there is gluten in the product.
Malt or Malt Flavoring that is not derived from corn.
Modified starch or modified food starch made from wheat.
Look out for words on food label stabilizer, starch, flavoring, emulsifier, hydrolyzed, plant protein as it may mean that an ingredient containing gluten has been used.
