Gluten is a protein found in wheat, rye, barley and other products like medicines, vitamins, and supplements. When people with gluten sensitivity consume products containing Gluten, they can develop symptoms like: tiredness, stomach aches, muscle cramps, leg numbness, bloating, abdominal discomfort or pain, diarrhea, constipation, headaches, migraines, severe acne, fatigue, and bone or joint pain.5 But unlike in celiac disease, there is no damage to the small intestine.4
Two variants of the HLA (human leukocyte antigen) gene, DQ2.5 and DQ8 have been associated with gluten sensitivity and celiac disease. These variants form inflammatory complexes with gliadin peptides. 90% of celiac patients have the DQ2.5 variant, and the remaining 10% have the DQ8 variant. If you don't carry either of these two variants, it is virtually impossible for you to develop celiac disease.
Related to:
celiac disease, sprue, wheat, rye, barley, gliadin