Ask the Nutritionist: Celiac Disease, Gluten Sensitivity or Wheat Allergy?

Oct-2-2020 at 1:00 pm, Posted by NuPasta

Question:"What's the difference between celiac disease, gluten sensitivity and a wheat allergy?"

Celiac disease is a genetic disorder wherein gliadin (a component of the protein gluten) flattens the lining of your small intestines and results in the malabsorption of nutrients. Symptoms include abdominal cramping, bloating, diarrhea and weight loss. To diagnose celiac, a physician must perform a blood test to look for certain antibodies. If found, the next step is an intestinal biopsy to determine the level of damage — if any — to the intestinal walls.

If you think you have one of these conditions, try eliminating the component for several weeks, then slowly introduce it and see how your body reacts.

With a wheat allergy, your body produces antibodies when you ingest wheat in general versus having a response specifically to gluten, and symptoms may include hives, itching, diarrhea or even anaphylaxis. A gluten sensitivity is usually diagnosed after ruling out celiac and a wheat allergy, and symptoms are similar to those for celiac but without the intestininal damage.

Think you have one of these conditions? Eliminate wheat and/or gluten from your diet for several weeks, then slowly reintroduce it and see how you fare. If symptoms appear, consider seeing a nutritionist or physician for further analysis.

Written by Jessie R. Shafer for Oxygen Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to

NuPasta is a gluten-free pasta as its only 3 ingredients are: water, konjac root, and soy (2%). Unlike some other gluten-free pastas, NuPasta is already pre-cooked and has a firmer texture so there’s no need to boil the pasta or worry about overcooking it. Just drain, rinse, and heat the pasta by itself for a few minutes in a dry frying pan before adding your sauce and other ingredients!

Featured image provided by Oxygen Magazine


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