Celiac disease is a severe form of gluten intolerance. It impacts less than 1% of the population. Non-celiac gluten sensitivity (NCGS) is a mild form of gluten intolerance.
If you are diagnosed with celiac disease or NCGS your should eliminate gluten from your diet. It is important to eliminate not only glutenous grain, but also hidden sources of gluten found in most packaged foods such as beer, malt, artificial coffee creamer, bouillon cubes, candy, chewing gums, ketchup, mayonnaise etc.
However, most people are NOT gluten intolerant . A recent study in the journal Digestion found that 86 percent of individuals who believed they were gluten intolerant could actually tolerate it.
HLA DQ genes are strong genetic predictors of celiac disease. In a study conducted to assess genetic predisposition to gluten intolerance, nearly all the patients with celiac disease had the variation in HLA DQ2 and the HLA DQ8 gene, with the absence of these variants in 100% of people without celiac disease.
4 in 5 chance you are not gluten intolerant. Eating a gluten-free diet isn't necessarily healthier for you and in many cases the gluten free diet will lead to weight gain and significantly increase your risk of diabetes, especially if you certain variations in AMY1 and TCF7L2 genes.
Your saliva plays a significant role in processing those gluten free starchy foods. AMY1 gene determines how effectively your saliva can metabolize starches. People with a "low copy number" of this gene cannot metabolize starches effectively leading to weight gain and diabetes.
If you have Type 2 diabetes in your family and certain allele variation of TCF7L2 gene, the high carb, starchy gluten free food will lead to impaired sugar/glycemic control, obesity and diabetes.
So know you body before you adopt a "one size fits all" or a fad based diet.
Genes are not your destiny. Right food and lifestyle designed for your metabolism can significantly enhance your health.
Stay Informed. Stay Healthy!