Am I Gluten intolerant?

Only about 1 percent of the general population has coeliac disease, however many people are experimenting with gluten-free diets and exploring the protein’s impact on their digestion. While there isn’t a lot of scientific data to support the prevalence of gluten-free diets, there are some theories to explain the link between gluten and digestive complaints such as leaky gut and even many skin complaints such as eczema and psoriasis.

Some people have gut symptoms when eating foods with ingredients containing gluten, ie wheat, barley and rye, even if they don’t have coeliac disease. This is sometimes called non-coeliac gluten sensitivity.  Oats tend to be tolerated better as they contain a different protein called avenin so oatcakes and porridge are good but these may have to be produced in a factory free from gluten cereals especially if you are coeliac.

The symptoms of non-coeliac gluten sensitivity may be similar to those experienced by many people with coeliac disease, but it is not clear how the immune system might be involved and there does not appear to be damage to the lining of the gut.  The preferred method to find out if you should remove gluten from your diet is to complete a food diary and health questionnaire and return them to me via email.

The other method is to have a food sensitivities test to measure your raised blood immunoglobulin levels of IgG to certain foods (these tests can vary from 75 to 150 various foods including dairy, eggs, meat, fruits, vegetables, alcholic drinks, tea etc).  This is a much quicker method and will be discussed during your initial consultation and extra charges apply for these specific tests.  The blood test is not suitable if you are under 2 years old, immunosuppressed, pregnant or breastfeeding.