Your immune system reacts to gluten, a protein found in grains such as wheat, barley, and rye, if you have celiac disease. You can become quite ill if you have it and eat gluten-containing cereal, bread, or other foods. Eating foods that contain gluten may cause symptoms to come on faster than before you started eating gluten, or it may not cause any symptoms at all.
People who don't have celiac disease can also eat gluten without problems. However, for some people, even if they don't have celiac disease, eating gluten can cause inflammation of the stomach lining or intestinal obstruction. This is called non-celiac gluten sensitivity (NCGS).
Gluten is found in many products that say "gluten free." Gluten-free products may be made from various ingredients, but usually consist of corn starch, rice flour, potato starch, sugar, and flavorings like chocolate, coffee, or vanilla. These are all food items that most people should be able to digest well, but naturally occurring proteins in some people might cause an allergic reaction or gastrointestinal issues when eaten in large quantities over time.
If you're looking to cut out certain foods from your diet because you think they might be causing problems for you health-wise, try going gluten-free for a month first and see how you feel.
Germs that can make you sick can be found in raw dough. Flour may not appear to be a raw food, yet it is. This indicates it hasn't been treated to destroy organisms that cause food illness, such as Escherichia coli (E. coli). When you eat foods that have been exposed to the stomach acid of anyone who has eaten before you, you run the risk of being infected with bacteria such as E. coli. Foods that are most likely to cause problems for those who are allergic or sensitive to wheat include bread, cakes, and pastries.
Those who are allergic to wheat may experience symptoms such as diarrhea, abdominal pain, and vomiting after eating products that contain this ingredient. Those who are more sensitive to wheat may experience symptoms such as headache, fatigue, and muscle aches after eating these products. Anyone who experiences any of these symptoms after eating products containing flour should contact their doctor so that they can be diagnosed with a food allergy/intolerance.
Food poisoning results from eating contaminated food. Germs can be found in water, soil, animals, people, and their feces. When you eat foods that have been exposed to any of these sources, you run the risk of being infected with bacteria that can make you sick. These bacteria produce toxins that can damage your intestinal tract if you're not immune-competent.
Bloating and gas after eating bread may indicate gluten intolerance or sensitivity. Coeliac illness is the most well-known kind of gluten intolerance, but it's becoming obvious that non-coeliac gluten sensitivity exists as well. Wheat contains two kinds of gluten, which are the main ingredients in flour. Gluten gives dough its strength and elasticity, so it makes sense that without it, baked goods would be useless. However, not everyone who eats gluten suffers effects; for those people who do experience problems, finding out what causes them to occur may help prevent further incidents.
Those who suffer from coeliac disease can eat gluten, but it must be contained within certain limits or else serious health issues may arise. For example, someone with coeliac disease might have a reaction to the wheat in one slice of bread, yet be able to eat several slices of normal-looking bread without any problems at all. This person would then have difficulty maintaining his or her digestive system because the inflammation caused by the coeliac disease would be triggered off by the gluten, even if just in small amounts.
Those who don't have coeliac disease but still find that they have problems with gluten may be sensitive to it.