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Celiac disease is an immune reaction that progressively destroys the nutrient-absorbing villi in your small intestine. Your body may not absorb nutrients properly, and your small intestine can become permeable, meaning that its contents leak into your gut. Celiac disease can be identified with a blood test and an intestinal biopsy.If tests for both gluten allergy and celiac disease are negative and you suspect you may be sensitive to gluten, a gluten intolerance or sensitivity may be the underlying cause. Unfortunately, there is no test to confirm or rule out gluten sensitivity. It has to be diagnosed on the basis of your symptoms. Although the tests cannot confirm a sensitivity to gluten, they can confirm the presence of some conditions that commonly occur as a result of gluten intolerance. Some related conditions include: Low iron levels Fat in the stool Poor dental health (problems with the teeth) due to malnourishment Poor calcium absorption Delayed growth in children Be on the lookout for hidden sources of gluten in salad dressings, condiments, soups, sauces, and even cosmetics. Even vitamins and supplements can contain gluten. Always check ingredient labels on all food and cosmetic products. Use the journal to note any changes that occur over the course of the diet. Revisit the symptoms pages and notice whether any of the listed symptoms have improved or disappeared since eliminating gluten from your diet. Pay attention to how you feel when you begin eating gluten again. If vanished symptoms return after you reintegrate gluten and you feel worse than you did when you were on the elimination diet, you may have confirmed a gluten intolerance. If you confirm your gluten intolerance after re-introducing gluten into your diet, you will have to re-eliminate gluten-containing foods from your diet. Learning which foods are safe for you when you have gluten intolerance or sensitivity can be a trial and error process. Keep a food diary and record every meal or snack (including beverages). If you ever experience troubling symptoms after a meal, note them in your diary. Gluten-free sources of starch include potatoes, rice, corn, soy flax, and buckwheat (which, despite its name, is not a true wheat). Buckwheat can be used to make pancakes, porridges, baked goods, and pasta (such as Japanese soba noodles). Read food labels carefully to make sure that they have not been prepared with ingredients that contain gluten proteins. For example, some corn chips contain wheat flour.
Ask your doctor if you might have celiac disease. Speak with your doctor about tests for conditions related to gluten intolerance. Eliminate all gluten-containing foods from your diet for 2 to 4 weeks. Keep a symptom tracker journal during the elimination period. Reintroduce gluten into your diet after the elimination period has ended. Determine what foods you can eat.