Our body has the ability to digest and use a variety of foods for its maintenance and survival. However, there are some forms of foods that cannot be tolerated by the digested system in few, causing adverse reactions. The intolerance to foods containing gluten, a protein found in wheat, barley and rye, and a common ingredient of bakery products can affect people. There are two disorders that fall under this food intolerance – celiac disease and gluten sensitivity. Although they have similar symptoms, they have different implications to your health and need to be diagnosed differentially in order to provide effective treatment.