How Going Gluten-Free Can Help Your Health | G-Free Foodie team

Have you ever considered whether it would be a good idea to go gluten-free? Gluten is a protein which has been known to cause several different complication for people. Ones they might not even realize they have for a very long time.

Celiac Disease

Celiac disease (known as Coeliac disease in European territories), is a common digestive condition which is caused when people have a bad reaction to gluten. When a person suffering from celiac disease eats gluten, his or her immune system attacks the lining of the small intestine. The result of this are symptoms you can look out for: diarrhea, gas, bloating, headaches, constipation, fatigue and a lack of concentration on tasks. The tiredness is a result of malnutrition and sometimes even weight loss.


For those of you who have celiac disease and choose to continue to eat gluten when there are suitable gluten free products in supermarkets like M&S in the UK, or if you go a long time without diagnosis, there’s a chance of having long-term complications like osteoporosis. This is a condition which affects the bones and causes them to become weak and fragile. They are more likely to break.


Another potentially long-tern complication of a continued gluten diet, is anaemia (or anemia). This is a lack of red blood cells, which will cause you to feel tired, breathless and wipes out your energy.

Non-Celiac Gluten Sensitivity

While celiac disease has been long believed to be the only condition triggered by gluten, there’s actually good evidence to suggest that a gluten intolerance can cause a condition called non-celiac gluten sensitivity. The sufferer will notice similar symptoms to celiac disease, except there will be no damage to the intestines.

The Key to Treatment

In order to properly treat and avoid symptoms, cut gluten out of your diet. In this day and age it is tricky, because many of our favorite foods in grocery stores include gluten. There are gluten-free products available in stores though. You should also avoid the obvious foods which contain the gluten protein: rye, barley, and wheat. In other words, bread, cereal, pasta, and even pizza are off the menu. It will take you a while to get the hang of it. Often there is hidden gluten in our favorite foods, so checking the labels carefully will become a major priority.