A plate of al dente pasta, a pizza fresh from the oven, the aroma of warm bread... For many people, these are everyday pleasures. But for an increasingly large group, that same food becomes the source of bloating, abdominal pain, fatigue or general discomfort. The question that many ask is: do I simply have poor digestion or is the problem gluten?
The title of this article comes in reference to statements that actor Matt Damon once offered to Tom Holland in The Pizza Interview. There the star revealed that she didn't know she had problems with gluten until she was preparing for a role. "I didn't know until a couple of years ago that I had a gluten intolerance. I feel much better without eating it. It's a shame because I love bread, pasta and pizza, but in the end it's worth it," he acknowledged. Holland told him: “I thought you were just doing it for the movie,” the actor replied: “Yes, I did, but then I realized I felt a lot better.”
Damon previously said that, before starting to shoot the film The Odyssey, Christopher Nolan asked him for a very specific condition for the character: he wanted him to look “thin but strong,” reported the Espinof entertainment portal. To get the role, the actor reduced his weight considerably. "I used to be around 84-90 kilos, and I did the entire film maintaining a weight of 75 kilos. I hadn't weighed that little since high school. So it was a lot of training and a very strict diet," he confessed during his participation in the New Heights podcast.
This is how he learned that he was gluten intolerant, a common problem, but one that many of us are unaware of... until very late.
What is gluten and why does it raise doubts?
Gluten is a set of proteins present in wheat, barley, rye and their derivatives. It gives elasticity to the dough and sponginess to the bread, which is why it is present not only in the obvious foods—bread, pasta, pizza, cookies—but also in sauces, sausages, beers and a long list of processed products.
In recent years, sensitivity towards this component has grown significantly, and with it confusion. Being celiac is not the same as having a wheat allergy or having what is known as non-celiac gluten sensitivity. Each condition has a different origin and requires a different approach, although they share some symptoms.
Three possible scenarios
Celiac disease. It is an autoimmune disorder in which gluten triggers an immune system response that damages the lining of the small intestine. It is not an allergy or a simple intolerance: it is a chronic condition that requires eliminating gluten for life and is diagnosed through specific blood tests and, generally, an intestinal biopsy.
Wheat allergy. Here the immune system reacts to wheat proteins (not just gluten) and can cause more immediate symptoms: hives, swelling, difficulty breathing or, in severe cases, anaphylaxis. It is diagnosed with skin or blood allergy tests.
Non-celiac gluten sensitivity. It is the most difficult to identify. Sufferers have symptoms similar to those of celiac disease after consuming gluten, but tests for celiac disease and allergies are negative. It is believed that other mechanisms are involved, still being studied, and its diagnosis is made mainly by ruling out.
Warning signs
No single symptom alone confirms a problem with gluten, but there are signs that, if they recur after eating foods with wheat, barley or rye, should not be ignored:
The problem is that these symptoms also appear in other digestive conditions—such as irritable bowel syndrome—which makes self-diagnosis unreliable.
It is not advisable to eliminate gluten on your own
It is common that, when suspected, someone decides to stop eating gluten immediately to “see if it improves.” However, specialists warn that this step can complicate the diagnosis. Tests for celiac disease detect antibodies that are generated while the person continues to consume gluten; If it is removed before the analysis, the results may be negative even if the disease exists, forcing a supervised reintroduction process to be repeated, which is uncomfortable and prolonged.
Therefore, the general recommendation is to maintain a normal diet—with gluten—until the medical evaluation is completed.
How to reach a diagnosis
The first step should always be a medical consultation, ideally with a gastroenterologist. From there, the process usually includes:
An answer that requires patience
The line between “my money feels heavy” and “I have a medical condition that requires treatment” is not always obvious to the naked eye. When faced with recurring symptoms after eating foods with gluten, the recommendation of health professionals is clear: seek medical evaluation before modifying the diet and avoid self-diagnosis based on unverified information.
In the end, understanding what is happening to your own body—and not just eliminating a food out of suspicion—is what allows you to enjoy that plate of pasta or that slice of pizza again, with peace of mind, whether with or without gluten.
