Five reasons exist as to why someone might feel better on a gluten-free diet. It’s crucial to understand which of the five is the cause in order to implement a safe dietary program.
– Celiac disease
– Non-celiac gluten sensitivity
– Wheat allergy
– Sensitivity to foods rich in FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols); wheat grains are rich in FODMAPs and those sensitive to them have reported marked improvement
– Placebo effect (quite common in adults)
It’s unwise to maintain a gluten-free diet without diagnosing a specific health concern, as the above conditions differ profoundly in mechanisms, severity of damage, and complications. If already eating gluten free, there’s no way to establish a diagnosis other than re-exposure to gluten. Plus, autoimmune diseases tend to cluster together in one individual and celiac disease is an inherited disease, so we believe it wise to understand the health risks for your other family members. March, 2016