There are many dietary changes being made these days ranging from the Paleo Diet to the Specific Carbohydrate Diet (SCD), to the Gut and Psychology Syndrome Diet (GAPS) and to the Gluten-free Diet.
Books, websites, and Facebook pages are being created in order to educate and share information about these different plans.
Those having success want it to be known that they are not simple the latest fad trend.
When looking at gluten-free eating in particular, an entire micro-industry has exploded in order to serve this population of people. There are a variety of reasons that a person might decide to go gluten-free.
It becomes confusing when a blood and/or biopsy test comes back negative for celiac and that person feels better on a gluten-free diet.
A relatively new condition has been coined known as “non-celiac gluten sensitivity.” This is in play when a person has a reaction when they eat gluten-containing foods , yet they are not celiac in that their blood tests are negative and if they have a biopsy it is also negative.
This has become confusing to many, including gastrointestinal doctors. And this is why new research out of celiac centers across the United States are focusing on this condition. It is estimated that many more Americans have this gluten sensitivity compared to those who have actual celiac disease.
Symptoms of non-celiac gluten sensitivity can be the same as celiac and include gastrointestinal issues like gas, bloating, stomach pain upon eating gluten products, diarrhea or constipation and heartburn.
Additionally, research shows that people can experience headaches, joint pain, fatigue, unclear thinking and hormonal issues. These symptoms may occur hours or a few days after eating gluten, which may make diagnosis difficult.
There is no official test for this condition other than to completely eliminate gluten for an extended period of time (typically 6-8 weeks) and then reintroduce it and see how the body feels.