Gluten glossary is a list of terms that are commonly used when discussing celiac disease, gluten intolerance, and other gluten disorders.

We hope this gluten glossary will be helpful as you learn about the world of gluten. If you have any suggestions, changes, or additions, please don’t hesitate to let us know! Click here to contact us.

  • Blood Test

    Blood tests (for celiac disease) are used to determine whether someone has elevated levels of certain auto-antibodies in their blood. The results of these tests will tell if more testing is required. These tests are only effective when the patient is currently consuming gluten-containing foods.

  • Celiac Disease

    Celiac Disease is an autoimmune disorder. It is a genetically predisposed disease that affects the small intestine. Many symptoms are associated with celiac disease, such as diarrhea, faltering weight, pain and discomfort in the digestive tract, fatigue and anemia, chronic constipation, and vitamin deficiencies.

  • Gluten

    Gluten is a protein. It is found in foods that are made from wheat and other grains, such as barley and rye. Gluten is used to give dough a chewy texture and also to help it rise and keep its shape. Gluten is also found in many non-food related products such as hair products, cosmetics, and other dermatology solutions.

  • Gluten Intolerance

    Gluten Intolerance (also gluten sensitivity) is a disorder where gluten is harmful to the body. Many symptoms are associated with gluten intolerance, such as diarrhea, bone or joint pain, abdominal discomfort or pain, muscular problems, and bloating.

  • Gluten Sensitivity

    Gluten Sensitivty (see gluten intolerance)

  • Oats

    Oats normally do not contain gluten. Generally oats will become cross-contaminated in the food processing chain. Research indicates that the majority of those with celiac disease can tolerate oats when in their natural (uncontaminated) form. A small percentage of those with celiac disease still do react to natural (uncontaminated) oats. Oats should only be introduced into a diet under the strict direction of a dietitian or physician.