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Wheat-free, Worry-free
The Art of Healthy, Happy Gluten-free Living
By Danna Korn
You may be one of the many people reading this book, because you suspect or have been told that you have a wheat or gluten sensitivity or intolerance. But what do those terms mean, how do they differ from an allergy, and most important, can you trust them as a diagnosis?
The terms sensitivity and intolerance are the source of much confusion. Is it any wonder, when even one of the most well-respected medical dictionaries doesn't provide a clear distinction? Often used interchangeably, both terms basically mean that your body doesn't react well to a particular food, and you should, therefore, avoid that food. Notice that I said "should" not "must."
This fuzzy interpretation of the words sensitivity and intolerance poses a problem. I don't "tolerate" bratty kids very well, but if my best client's CEO invites his bratty kid to attend our holiday party, I'll tolerate him just fine, thank you very much. In other words, I can stand him if I want to or really have to. Does the same logic apply to a wheat or gluten intolerance or sensitivity? Yes, if that's what you have and not something more severe. In most cases, though, the terms wheat and gluten intolerance or sensitivity are used when the condition is, in fact, celiac disease.
Years of research and talking to people around the world who "don't do well with wheat" have taught me that many people who think they have food allergies or sensitivities actually have celiac disease. It's not surprising that people don't know they have it. After all, most people have never heard of it, and doctors rarely diagnose it (you can't diagnose what you don't test for). However, celiac disease is more common than you might imagine, found in approximately one out of every 150 people.
