NGCS (Non-celiac gluten sensitivity) is a “non-allergic” and non-autoimmune condition in which the consumption of gluten can lead to symptoms similar to those seen in celiac.

The gluten-containing grains include wheat, barley, rye, spelt, kamut, and triticale. Adverse reactions to gluten can manifest in several ways, such as gastrointestinal (GI), skin, or neurological issues. 

One of the differences between celiac disease and NCGS is that damage to intestinal mucosa; significantly increased intestinal permeability is less common in NCGS. NCGS may have symptoms that overlap with IBS, inflammatory bowel disease (IBD), and celiac disease, and may also be characterized by mood and behavior disturbances. As a result, NCGS requires a thorough examination by a knowledgeable practitioner to rule out other causes.

Symptoms associated with NCGS

The Role of Food Sensitivities

If you are following a gluten free eating pattern and still experiencing symptoms, your health care practitioner may evaluate coexisting issues such as additional food sensitivities, IBS, bacterial overgrowth and fructose intolerance, among others. Learn more about food sensitivities and the Alcat Test here.