Gluten Intolerance: Causes, Symptoms, and How to Manage It

Gluten intolerance has gained widespread attention, but what exactly is it, and how does it affect the body? While some people have celiac disease, a severe autoimmune disorder triggered by gluten, others experience non-celiac gluten sensitivity (NCGS), which can still cause uncomfortable symptoms.

If you suspect gluten may be causing health issues, here’s everything you need to know about its causes, symptoms, and management strategies.

What Is Gluten Intolerance?

Gluten intolerance, also known as non-celiac gluten sensitivity (NCGS), occurs when the body reacts negatively to gluten, a protein found in wheat, barley, and rye. Unlike celiac disease, gluten intolerance does not cause damage to the small intestine but can still lead to digestive discomfort and other symptoms.

Common Symptoms of Gluten Intolerance

Symptoms of gluten intolerance vary from person to person, but common signs include:

• Digestive Issues – Gas, bloating, diarrhea, or constipation after eating gluten
• Fatigue – Feeling constantly tired, especially after meals containing gluten
• Headaches or Brain Fog – Difficulty concentrating or frequent headaches
• Joint Pain – Inflammation and discomfort in the joints
• Skin Problems – Dry skin, rashes, or worsening eczema/psoriasis
• Mood Changes – Increased anxiety or irritability after gluten consumption

Since these symptoms overlap with other health conditions, it’s essential to consult a doctor for an accurate diagnosis.

‍What Causes Gluten Intolerance?

‍The exact cause of gluten intolerance is not fully understood, but research suggests that it may be linked to:

• Gut Microbiome Imbalance – Changes in gut bacteria affecting digestion
• Immune System Reactions – A mild immune response triggered by gluten
• Genetics – Some people may be genetically predisposed to gluten sensitivity

Unlike celiac disease, gluten intolerance does not involve an autoimmune response or damage to the intestines, but it can still cause significant discomfort.

‍Diagnosing Gluten Intolerance

‍Since there is no specific medical test for gluten intolerance, diagnosis is usually made by ruling out celiac disease and wheat allergies. Doctors may recommend:

• Celiac Disease Testing – Blood tests to check for celiac-related antibodies
• Elimination Diet – Removing gluten from your diet for several weeks and tracking symptoms
• Food Sensitivity Tests – To rule out other food intolerances

How to Manage Gluten Intolerance

If you are diagnosed with gluten intolerance, the best approach is to adjust your diet while ensuring proper nutrition.

‍1. Follow a Gluten-Free Diet

‍Eliminate foods containing wheat, barley, rye, and processed foods with hidden gluten. Instead, opt for naturally gluten-free options like:

• Whole foods – Fruits, vegetables, lean proteins
• Gluten-free grains – Rice, quinoa, buckwheat, corn
• Alternative flours – Almond, coconut, chickpea, or oat flour (certified gluten-free)

2. Read Labels Carefully

‍Gluten is often hidden in processed foods, sauces, dressings, and even medications. Look for labels that specify "gluten-free" and check for cross-contamination warnings.

‍3. Support Gut Health

Since gluten intolerance may be linked to gut microbiome imbalances, consider:

• Probiotic-rich foods like yogurt, kefir, and fermented vegetables
• Anti-inflammatory foods such as turmeric, ginger, and leafy greens
• Hydration and fiber intake to support digestion

4. Work With a Healthcare Provider

‍A doctor or nutritionist can help create a personalized gluten-free meal plan and ensure you’re getting the necessary nutrients. They can also help rule out other digestive conditions that may mimic gluten intolerance.

‍When to See a Doctor

If you experience persistent digestive issues, fatigue, or skin problems, and suspect gluten may be the cause, it’s best to consult a primary care doctor or gastroenterologist. Since symptoms of gluten intolerance can overlap with other health conditions, seeking medical advice ensures an accurate diagnosis.

‍Find a Doctor for Gluten Intolerance at BASS Medical Group

If you suspect gluten intolerance and need medical guidance, BASS Medical Group offers expert care in Northern California’s Greater San Francisco Bay Area. The first step is to consult with a primary care physician (PCP) who can assess your symptoms and determine whether further testing is needed. If you don’t already have a PCP, visit BASSMedicalGroup.com/primary-care to find a provider near you.

For specialized care related to digestive health, celiac disease, or gluten sensitivity, our gastroenterology specialists can provide expert diagnosis and treatment. Contact a BASS Medical Group gastroenterologist at BASSMedicalGroup.com/gastroenterology for advanced care tailored to your needs.

Take control of your health today by scheduling an appointment with BASS Medical Group, the trusted healthcare provider in the Greater San Francisco Bay Area.

Frequently Asked Questions (FAQ)

What is the difference between gluten intolerance and celiac disease?

Celiac disease is an autoimmune disorder where gluten triggers damage to the small intestine. Gluten intolerance, or non-celiac gluten sensitivity, causes similar symptoms but does not result in intestinal damage or autoimmune reactions.

What are the most common symptoms of gluten intolerance?

Common symptoms include bloating, gas, diarrhea, fatigue, brain fog, joint pain, and skin irritation. Symptoms can vary widely and often overlap with other digestive or autoimmune conditions.

Can you test for gluten intolerance?

There is no single medical test for gluten intolerance. Diagnosis usually involves ruling out celiac disease and wheat allergy, followed by an elimination diet and symptom monitoring.

Is gluten intolerance permanent?

For many people, gluten intolerance can be long-lasting, though some may find their symptoms improve over time with dietary and lifestyle changes. Ongoing monitoring with a healthcare provider is recommended.

What foods should I avoid if I’m gluten intolerant?

Avoid wheat, barley, rye, and foods made from these grains. This includes many breads, pastas, baked goods, and processed foods unless labeled “gluten-free.” Always read ingredient labels carefully.