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"  Everyone from pop stars to your neighbor seems to be going gluten-free in hopes of losing weight (alas, it won&amp;#039;t help \u2014 GF foods can be more caloric than their mainstream counterparts) or boosting health. But for many people, the &amp;quot;self-diagnosis du jour&amp;quot; is a real condition called gluten sensitivity. In fact, 18 million Americans may be sensitive to gluten. Gluten is a protein found in wheat, rye, and barley. With all the processed grains we now eat, we may be overloading our systems, setting off such symptoms as diarrhea, bloating, headaches, brain fog, and fatigue. If you feel really ill, don&amp;#039;t just stop eating gluten, warns Alessio Fasano, M.D., director of the Center for Celiac Research at MassGeneral Hospital for Children. Your doctor may need to rule out celiac disease, in which the body attacks its own tissue when it detects even a speck of gluten. If it turns out you have gluten sensitivity, not celiac, you may not have to be super-strict: &amp;quot;Some people can tolerate small amounts of gluten,&amp;quot; says Dr. Fasano, &amp;quot;but others have to watch out for even trace amounts.&amp;quot; RELATED: Should You Try a Gluten-Free Diet? Truth in Packaging: Now, thanks to a new FDA law, if a product claims to be &amp;quot;gluten-free,&amp;quot; you can be assured that it truly is. (Technically, the claim means that the item has less than 20 parts of gluten per million, a threshold that has been proven safe for the vast majority of those affected.) The same standard holds for the package claims &amp;quot;without gluten,&amp;quot; &amp;quot;free of gluten,&amp;quot; and &amp;quot;no gluten.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/health/diet-nutrition/a19569/are-you-sensitive-to-gluten/>