Why it happens: Inflammation in the small intestine (especially in celiac disease) damages the villi responsible for nutrient absorption.

10. Autoimmune Conditions

Having one autoimmune condition increases your risk of developing others.

What to notice:

  • Hashimoto’s thyroiditis

  • Type 1 diabetes

  • Rheumatoid arthritis

  • Psoriasis

  • Any other autoimmune diagnosis

Why it happens: There’s a strong genetic link between celiac disease and other autoimmune conditions. If you have one, you’re at higher risk for others.

The “Gluten Challenge” – Why You Shouldn’t Self-Diagnose

If you suspect gluten sensitivity, here’s what many people do wrong: they stop eating gluten, feel better, and assume that’s proof.

The problem: To get properly tested for celiac disease, you need to be consuming gluten for at least 6-8 weeks before testing. If you’ve already eliminated it, you’ll have to go back on it to get accurate results—and that can be miserable.

The right approach:

  1. Keep eating gluten until you’ve been tested (if you choose to pursue testing)

  2. See a doctor for proper evaluation

  3. Consider keeping a food and symptom diary

What to Do If You Suspect Gluten Sensitivity

Step 1: See a Doctor

Start with your primary care provider. They can order:

  • Blood tests for celiac disease (tTG-IgA, EMA, etc.)

  • Genetic testing (HLA-DQ2 and HLA-DQ8)

  • Referral to a gastroenterologist for possible endoscopy

Step 2: Keep a Detailed Food Diary

Write down:

  • What you eat

  • When you eat it

  • Any symptoms that follow

  • How severe they are

Step 3: Consider an Elimination Diet (Under Guidance)

If testing is negative but symptoms persist, a supervised elimination diet can help identify triggers.

Step 4: Work with a Dietitian

If you do need to go gluten-free, a dietitian can help you do it healthfully—because gluten-free doesn’t automatically mean healthy.

Foods That Contain Gluten

Gluten is found in:

  • Wheat (including spelt, farro, semolina, durum)

  • Barley

  • Rye

  • Triticale (a wheat-rye hybrid)

Hidden sources to watch:

  • Soy sauce (unless labeled gluten-free)

  • Salad dressings

    Salads

  • Soups and broths

  • Processed meats

  • Beer

  • Oats (unless certified gluten-free—they’re often cross-contaminated)

The Bottom Line

Gluten sensitivity is real, and its symptoms can affect nearly every system in your body. If you recognize several of these warning signs, it’s worth exploring with a healthcare provider.