Celiac, allergic or intolerant?

Celiac, allergic or intolerant?

A perspective from Adpan on celiac disease, sensitivity, and allergy

At Adpan, we’ve been making gluten-free products for over 30 years. Over time, we’ve not only seen the gluten-free market grow, but we’ve also accompanied many people through their diagnosis, adjustment, and daily life. That’s why today we want to explain in simple terms something that causes a lot of confusion: What’s the difference between celiac disease, gluten/wheat sensitivity, and wheat allergy?

Celiac disease and gluten: much more than an intolerance

For many years, celiac disease was simply referred to as a “gluten intolerance.” But that definition falls short. Today we know that celiac disease is a chronic autoimmune disorder in which the immune system mistakenly reacts to gluten and damages the small intestine. This can cause digestive symptoms… or not. In fact, many people are diagnosed due to other signs like extreme fatigue, anemia, muscle pain, or even neurological issues.

What all celiac patients have in common is the need to strictly and permanently eliminate gluten. At Adpan, we take this seriously: not only do we eliminate gluten, but we also work with natural ingredients, controlling everything from milling to the final product to prevent contamination.

Gluten sensitivity: a mystery with a name

Some people, without having celiac disease or a wheat allergy, feel better when they stop eating gluten. This is known as Non-Celiac Gluten or Wheat Sensitivity (NCGWS). The symptoms closely resemble irritable bowel syndrome: bloating, abdominal pain, fatigue, brain fog, mood changes…

The curious thing is that there are no specific tests to detect it. Diagnosis is made by exclusion: first, celiac disease and allergies are ruled out, and if symptoms disappear after removing gluten… there’s your clue. It’s not a classic intolerance like lactose, nor an autoimmune process like celiac disease. As of today, it remains a medical mystery.

At Adpan, we’ve met many people like this. Some came to us without a clear diagnosis, just trying to feel better. And we’re moved to know that, in many cases, a well-managed gluten-free diet can make a big difference.

Wheat allergy: different from celiac disease and sensitivity

Lastly, there’s wheat allergy — much less common but potentially serious. In this case, the immune system triggers an immediate reaction, which can range from itching or hives to anaphylaxis. Here, it’s not just gluten that must be avoided: all forms of wheat must be eliminated, even by contact or inhalation.

Celiac disease is not the same as an allergy, nor is sensitivity the same as intolerance. And although the terms are often mixed up in the media or everyday conversation, each condition has different implications and requires a different diet.

In short…

At Adpan, we speak from experience: eating gluten-free is not a fad or a magic cure. But for many people, it’s the key to a better life. And if we can contribute our little grain of flour (gluten-free, of course) to make that life richer, safer and tastier… we’ll be here.

Want to keep learning about living gluten-free?
Explore our gluten-free recipes or read more on our blog Vida Sin Alérgenos.