A person’s inability to consume gluten is commonly referred to as ​gluten intolerance​. Conditions such as Celiac disease, wheat allergies, and gluten sensitivity all fall into this category. Gluten intolerance has long been subject to speculation by medical professionals, many of whom used to believe that symptoms of gluten intolerance were not caused by any digestive-related medical condition. Luckily, gluten intolerance has finally come into the spotlight of the medical community over the last few years, thanks to a growing body of research. As a result, millions of people suffering from gluten-related diseases have finally been able to find relief for their symptoms.

Do you suspect that you may be gluten intolerant? Schedule a consultation with Dr. Chanu Dasari, a top Summerlin gluten sensitivity specialist. He will evaluate your symptoms and recommend the best treatment plan for you.

Gluten has no doubt been the subject of much undeserved scrutiny in recent years. While gluten is legitimately harmful to certain people, it is actually a common, harmless protein compound found naturally in grains such as wheat, rye, and barley. It is the part of the chemical equation in baked foods that is responsible for their irresistible moist, chewy texture. For this reason, as well as its other desirable properties, gluten has made its way into many processed foods as an additive.

Gluten is present in many food products that we consume every day. While most people know that it is always found in wheat-containing products like bread, crackers, and pasta, it is also commonly found in unexpected products like soy sauce, salad dressings, and even beer and some wines.