Some people receive a clear diagnosis of coeliac disease.
Others follow a more confusing path.
The tests are normal.
The biopsy is normal.
The blood work is normal.
And yet something still doesn’t feel right.
Abdominal discomfort.
Bloating.
Fatigue.
Brain fog.
The persistent feeling that certain foods simply don’t agree with you.
For many people, the answer may lie in non-coeliac gluten sensitivity.
Non-coeliac gluten sensitivity (NCGS) is a condition in which people experience symptoms related to eating gluten without showing the immune response or intestinal damage seen in coeliac disease.
It is not an autoimmune disease.
It does not cause the intestinal damage associated with coeliac disease.
But that does not mean the symptoms aren’t real.
In fact, they can have a significant impact on quality of life.
Symptoms can vary considerably from person to person, but some of the most common include:
For many people, these symptoms appear shortly after eating gluten and improve once it is removed from the diet.
Non-coeliac gluten sensitivity remains an active area of research.
There are still important questions about the mechanisms behind it and the role that other components found in certain grains may play alongside gluten itself.
For this reason, diagnosis should always involve individual assessment by a healthcare professional.
At present, there is no specific test for NCGS.
As a result, diagnosis usually involves ruling out other conditions that do have clear diagnostic tools available.
This is typically the first step and often includes blood tests and, where necessary, additional investigations.
A healthcare professional will review symptoms, medical history and any possible links between symptoms and specific foods.
Once other causes have been excluded, a temporary gluten-free diet followed by a controlled reintroduction of gluten may help determine whether symptoms return.
Don’t remove gluten from your diet before speaking with a healthcare professional.
Doing so can make it harder to diagnose other important conditions, particularly coeliac disease.
For many people, adjusting their diet can lead to significant improvements in how they feel.
Some strategies that often help include:
Nature already provides far more options than we sometimes realise.
Understanding ingredients and identifying hidden sources of gluten can bring both confidence and peace of mind.
Keeping a food and symptom diary can help identify which foods make you feel your best and which do not.
A dietitian with experience in digestive health can help you build a balanced diet while avoiding unnecessary restrictions.
“If I’m not coeliac, why do I feel better without gluten?”
The answer is not always straightforward.
But there is one important thing worth remembering:
Listening to your body is not the same as self-diagnosing.
And looking for answers does not mean your symptoms are imaginary.
Years ago, we noticed something interesting.
People arrived with very different experiences.
Coeliac disease.
Gluten sensitivity.
Digestive intolerances.
Or simply the feeling that reducing certain ingredients helped them feel better.
But they all had one thing in common.
They wanted to enjoy food again.
They wanted to sit around the table without anxiety.
They wanted to stop choosing between looking after themselves and enjoying what they ate.
That is still exactly what we try to build every day.
The goal is to feel better.
To have more energy.
To enjoy meals more.
To better understand how your body responds.
Because food shouldn’t become a constant source of stress or worry.
As far as possible, it should remain a source of wellbeing, pleasure and peace of mind.
And that is a goal worth pursuing.
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Hola, soy Manuela Saavedra, fundadora de Milola Gluten Free. Estoy encantada de darte la bienvenida a este espacio dedicado a todos los apasionados de la cocina que, como yo, buscan una alimentación más saludable y natural.
