The industry of gluten-free foods is booming. The availability of these foods are much easier to access too, thanks to many grocery store chains now carrying these products.

As some people go gluten free for weight loss, it's important to remember about supplementing the diet with key nutrients that may be lacking from a gluten free-iet was discussed.  

Celiac disease, or Sprue, was first discovered in Holland during World War II.  It was noticed that a group of children that were always sick seemed to get better during a wheat shortage. Celiac disease is a condition that damages the lining of the small intestines and prevents it from absorbing parts of food that are important to stay healthy, according to the National Institutes of Health. 

The damage is due to a reaction from eating gluten, which is found in wheat, barley, rye and possibly oats. This reaction involves the immune system. 

When encountered with gluten the body overreacts with antibodies.  This continued reaction leads to intestinal damage. This damage does not allow the body to absorb nutrients which leads to malnutrition.  Some of the symptoms of celiac include recurring problems with abdominal pain, bloating, constipation, diarrhea, nausea/vomiting, joint pain, fatigue, and an itchy skin rash on both sides of the body such as knees and elbows.

Diagnosis is very important. Left untreated, celiac disease can have serious to life-threatening consequences such as anemia (low blood count), hypoglycemia (low blood sugar), infertility and liver disease. Blood screening for specific antibodies and a small intestine biopsy helps to make a diagnosis. The biopsy is believed to be the gold standard for diagnosis.

Treatment for celiac requires strict adherence to a gluten-free diet. The diet allows the lining of the small intestines to heal and healing may take up to two or three years. It is recommended not to start a gluten-free diet until diagnosis is confirmed. Doing so may affect testing results.

Some people may not test positive for celiac, but still have the same symptoms as if they did. This would be considered "Non-Celiac Gluten Intolerance."

Food intolerances are food reactions that do not involve the immune system, according to the Gluten Intolerance Group. They do not cause damage to the intestines. Those are the two major differences between gluten intolerance and celiac disease. 

People with gluten intolerance, however, can still feel just as physically crummy as someone with celiac. Some people just don't digest gluten grains well. For those people, detecting gluten intolerance can be done by eliminating certain foods from the diet. 

Many people feel better after avoiding certain gluten products from their diet.  While gluten intolerance is not life-threatening, as celiac disease is, diagnosis and treatment are important for an overall sense of well-being.

Anyone questioning if they have celiac disease or non-celiac gluten intolerance should consult with a gastroenterologist, a physician who specializes in disorders of the digestive system. 

Nutritional counseling is also recommended to assist with dietary changes. For more information about celiac and non-celiac gluten intolerance visit Celiac.org or gluten.net.