Gluten intolerance and gluten intolerance – symptoms, causes and naturopathic treatment options

Awareness of gluten-free diets has risen sharply in recent years. More and more people are reporting symptoms after eating foods containing gluten. The terms gluten intolerance and gluten intolerance are frequently used. But what exactly do these terms mean? Is there a difference between the two? What symptoms occur, how is the diagnosis made and which naturopathic approaches can help?

In this article, we get to the bottom of these questions and provide a comprehensive overview of the topic of gluten intolerance and gluten intolerance.

What is gluten anyway?

Gluten is a collective term for certain proteins found in various types of grain, in particular wheat, spelt, rye, barley and sometimes oats. It ensures the elasticity of the dough and gives baked goods their typical consistency. For most people, gluten is not a problem – for others, however, it can lead to considerable discomfort.

Gluten intolerance and gluten intolerance – is there a difference?

In common parlance, the terms gluten intolerance and gluten intolerance are often used interchangeably. From a medical point of view, however, there are subtle differences:

1. celiac disease – the true gluten intolerance

Coeliac disease is an autoimmune disease in which the body reacts to the gluten contained in food with an immune response. This leads to inflammation and damage to the intestinal mucosa, especially the villi of the small intestine. With this form, a lifelong, strict gluten-free diet is essential.

2. non-celiac gluten intolerance

The so-called non-celiac gluten intolerance or non-celiac gluten sensitivity describes a reaction to gluten-containing foods in which, however, no autoimmune reaction and no damage to the intestinal mucosa is detectable. The symptoms are similar to those of coeliac disease, but the medical findings are unremarkable. The cause has not yet been clearly established, which is why this is a diagnosis of exclusion.

3. wheat allergy

This is a classic allergic reaction to proteins in wheat – including gluten, but not exclusively. It usually occurs very quickly after consumption and can cause digestive problems as well as skin reactions or respiratory problems.

Symptoms

The symptoms associated with gluten intolerance and gluten intolerance are diverse and vary from person to person. The most common include

  • Flatulence, bloating and abdominal pain

  • Diarrhea or constipation

  • Nausea

  • Tiredness and exhaustion

  • Headaches or migraines

  • Concentration disorders (“brain fog”)

  • Skin problems (e.g. eczema or acne)

  • Joint pain

  • Mood swings, irritability or depressive moods

Coeliac disease can also lead to deficiency symptoms (e.g. iron deficiency, vitamin D deficiency), as the damaged intestinal mucosa absorbs nutrients more poorly.

How is it diagnosed?

The diagnosis of gluten intolerance and gluten intolerance can be challenging as there is no clear test for the non-celiac form.

1. diagnosis of celiac disease

The following steps are usually taken to diagnose coeliac disease:

  • Blood test for antibodies (e.g. tTG-IgA or EMA)

  • Small intestine biopsy to assess the intestinal mucosa (e.g. in the case of abnormal antibody values)

  • HLA genetic test (for unclear findings): Certain gene variants (HLA-DQ2 or DQ8) are associated with an increased risk of coeliac disease.

Important: For a reliable diagnosis, foods containing gluten must be consumed before the tests, otherwise false-negative results may occur.

2. exclusion diagnosis for gluten intolerance

If coeliac disease and a wheat allergy have been ruled out, a non-celiac gluten intolerance can be suspected. This diagnosis is mainly based on observation:

  • Do the symptoms improve significantly after a gluten-free diet?

  • Do the symptoms reappear when gluten is eaten again?

A food diary can be very helpful here.

Possible causes

The exact causes of non-celiac gluten intolerance have not yet been clearly clarified. Some possible influencing factors are

  • Intestinal dysbiosis: An imbalance in the microbiome could make the mucous membrane more permeable (leaky gut syndrome).

  • Chronic stress: It can promote inflammatory processes and weaken the intestinal barrier.

  • Excessive consumption of industrially processed foods that are rich in gluten and additives.

  • Genetic predisposition

  • Environmental factors and early childhood nutrition

It is also being discussed whether other components of wheat – such as FODMAPs or amylase trypsin inhibitors – could be partly responsible for the symptoms.

Naturopathic treatment options

In conventional medicine, the only treatment for coeliac disease is a lifelong gluten-free diet. Naturopathy, on the other hand, takes a holistic approach, particularly in the case of gluten intolerance, where no organic damage can be detected.

1. intestinal cleansing and building up the microbiome

A healthy gut is the be-all and end-all. Many sufferers have a disturbed intestinal flora. Intestinal rehabilitation can include

  • Gentle cleansing (e.g. with psyllium husks or bentonite/zeolite)

  • Intake of probiotics (beneficial intestinal bacteria)

  • Support from prebiotics (dietary fibers that promote healthy bacteria)

  • Natural remedies for flatulence and inflammation

  • Regeneration of the mucous membrane

2. reduction of inflammation

Chronic silent inflammation can be promoted by a gluten-containing diet. Anti-inflammatory measures:

  • Omega-3 fatty acids from linseed oil, fish oil or algae

  • Turmeric (anti-inflammatory)

  • Antioxidant-rich diet (fruit, vegetables, wild herbs)

3. stress reduction and mindfulness

Stress can severely affect intestinal health. Naturopathic approaches focus on:

  • Relaxation techniques (e.g. yoga, meditation, breathing exercises)

  • Adaptogenic medicinal plants such as ashwagandha or rhodiola

  • Sleep hygiene and a healthy daily rhythm

4. change in diet

In addition to avoiding gluten, it is often helpful to improve the overall diet:

5. accompanying diagnostics in naturopathy

  • Stool tests to analyze the microbiome and possible inflammation markers

  • Testing for food intolerances

  • Micronutrient analyses for the detection of deficiencies

Conclusion

Gluten intolerance and gluten intolerance are serious conditions that can have a major impact on the lives of those affected. While coeliac disease requires a clear medical diagnosis and a strict diet, the treatment of gluten intolerance often requires a holistic view of diet, lifestyle and gut health.

Naturopathic measures such as targeted intestinal cleansing, a healthy and conscious diet and stress reduction can make a significant contribution to improvement and healing. It is important to take an individual approach: what helps one person does not necessarily apply to everyone. The combination of modern diagnostics and naturopathic support provides a valuable basis for sustainable health – not only for gluten intolerance and gluten intolerance, but also to improve general well-being.