Celiac disease is an autoimmune disorder where the ingestion of gluten damages the small intestine. Gluten sensitivity, also called non-celiac gluten sensitivity (NCGS), involves symptoms similar to celiac disease but without the autoimmune damage to the intestine.

Foods that are naturally gluten-free include:

• Fruits and vegetables

• Meats and fish (not breaded or marinated with gluten-containing ingredients)

• Rice, quinoa, and corn

• Legumes and beans

• Dairy products, as long as they are not flavored or mixed with gluten-containing additives.

To avoid cross-contamination:

• Use separate cookware, utensils, and cutting boards for gluten-free foods.

• Store gluten-free products in separate containers or areas of the kitchen.

• Wash hands and surfaces thoroughly after handling gluten-containing foods.

Not necessarily. A gluten-free diet is essential for those with celiac disease or gluten sensitivity but isn’t inherently healthier for those without these conditions. Some gluten-free products may be lower in fiber or higher in sugar and fat compared to their gluten-containing counterparts.

The best way to determine this is through medical testing. Celiac disease is diagnosed through blood tests and an intestinal biopsy, while gluten sensitivity is typically diagnosed by ruling out celiac disease and wheat allergy.

Symptoms can vary widely but may include:

• Digestive issues (diarrhea, constipation, bloating, gas)

• Fatigue

• Weight loss

• Skin rashes (such as dermatitis herpetiformis)

• Iron deficiency anemia

• Bone or joint pain

• Neurological issues (headaches, brain fog, numbness)

• Depression or anxiety

Symptoms might include:

• Bloating

• Stomach pain

• Fatigue

• Brain fog

• Headaches

• Joint pain