![gluten-free-written-in-flour.jpg](https://cdn.steemitimages.com/DQmUpvqh59RGWTfYinnrS5RKEofvFz45wNHrm5YGARUhe56/gluten-free-written-in-flour.jpg)


Within a few months, a number of acquaintances and family members have been diagnosed with either celiac disease or Gluten intolerance. More and more gluten free products are for sale, as seemingly a large percentage of people suffer from either of the two.
There is a difference between celiac disease and Gluten Intolerance, as the one is more dangerous than the other.
Gluten intolerance also known as  non celiac sensitivity share the same symptoms but is less serious.
Both can cause considerable discomfort, and lifestyle changes are advised.
Celiac disease is a severe autoimmune disease and damages the digestive system. It is important to get the correct diagnosis and get treatment and diet suitable.
Wheat allergy can be life-threatening as it can impair breathing or cause a loss of consciousness.. and therefore differ from celiac disease and Gluten Intolerance.
![wheat products.jpg].
(https://cdn.steemitimages.com/DQmfQNdqQnvA2eeZFMDwEX5nXGoVRCQWWXK6rHZATYi71LZ/wheat%20products.jpg).
Symptoms of Gluten Intolerance occur soon after Gluten has been   consumed  are:
Diarrhea and Constipation, their feces distinctly unpleasant and inconsistent.
This is due to pure nutrient absorption.
Bloating, a feeling of a full and uncomfortable stomach. 
Abdominal pain.
Fatigue, being constantly tired.
Nausea, often soon after consumption of Gluten.
Headaches, frequent headaches.
Joint and muscle pain.
anxiety and confusion anemia

Gluten is a protein in Wheat, rye pelt, barley and other products, it is hard to digest according to Dr. Rabia Latour,
entorologis and endoscopist, Celiac disease causes permanent damage to the small intestine, if not treated, and in every 100 people 1 person  is diagnosed  with celiac disease!

Addition symptoms of Celiac disease are :
Dry and flaky skin,
Weight loss. Lack of concentration
Mood changes, Memory loss, and tiredness.
The basics of avoiding Gluten is to avoid wheat barley and rye, but it is more complicated than that.  There are many hidden sources, like in most ground spices, certain cheeses, Spelt, Bleached flour Malt, Bulgar, Crackers, Croutons, Couscous Darum, many pastas, Semolina, Brewer's Yeast. most cereals, Brown Rice Syrup, Ice cream, All seasoning, and preservatives, Mustard powder or mustard Sauce, Oats and certain vitamin supplements. Anything with the word Wheat in it and most candies
![Candy.jpg](https://cdn.steemitimages.com/DQmSTE5bNxyRKnkXffztBcrYdaTEpELSbRMNj2sh5eg29Yi/Candy.jpg)
 a long list of enticing substitutes can be found for Gluten, and in most stores, the products are sold.
 Please check all ingredients, as I have found some marked gluten-free and in small print found that a percentage of gluten is mentioned.
There are nowadays instances that cater for people with Celiac disease and Gluten intolerance people, but be very careful of cross contamination in a place where wheat or related product are manufactured.
Many interesting menus and recipes are also found on the Internet and in special cookery books.

![gluten free cookbook.jpg](https://cdn.steemitimages.com/DQmP1teHNg2udnjg86sw3uGzioLTLLs8nQhbQL4AKg4N5gG/gluten%20free%20cookbook.jpg)
It is the best policy, if the symptoms are noticed, to seek professional advice.