{"id":7110,"date":"2025-03-27T09:51:42","date_gmt":"2025-03-27T08:51:42","guid":{"rendered":"https:\/\/backtothebasics.me\/gluten-intolerance-and-gluten-intolerance-symptoms-causes-and-naturopathic-treatment-options\/"},"modified":"2025-03-27T13:07:59","modified_gmt":"2025-03-27T12:07:59","slug":"gluten-intolerance-and-gluten-intolerance-symptoms-causes-and-naturopathic-treatment-options","status":"publish","type":"post","link":"https:\/\/backtothebasics.me\/en\/gluten-intolerance-and-gluten-intolerance-symptoms-causes-and-naturopathic-treatment-options\/","title":{"rendered":"Gluten intolerance and gluten intolerance – symptoms, causes and naturopathic treatment options"},"content":{"rendered":"

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Gluten intolerance and gluten intolerance – symptoms, causes and naturopathic treatment options<\/p><\/h1><\/span>

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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<\/em> and gluten intolerance<\/em> 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? <\/h3>\n

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<\/strong>.<\/h3>\n<\/div><\/div><\/div><\/div><\/div>

What is gluten anyway?<\/h2>\n<\/div>
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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. <\/p>\n<\/div><\/div><\/div><\/div><\/div>

Gluten intolerance and gluten intolerance – is there a difference?<\/h2>\n<\/div>
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In common parlance, the terms gluten intolerance<\/em> and gluten intolerance<\/em> are often used interchangeably. From a medical point of view, however, there are subtle differences: <\/p>\n

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1. celiac disease – the true gluten intolerance<\/strong><\/h3>\n

Coeliac disease<\/strong> 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. <\/p>\n

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2. non-celiac gluten intolerance<\/strong><\/h3>\n

The so-called non-celiac gluten intolerance<\/strong> or non-celiac gluten sensitivity<\/strong> 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. <\/p>\n

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3. wheat allergy<\/strong><\/h3>\n

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. <\/p>\n<\/div><\/div><\/div><\/div><\/div>

Symptoms<\/h2>\n<\/div>
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The symptoms associated with gluten intolerance and gluten intolerance<\/strong> are diverse and vary from person to person. The most common include <\/p>\n