Ask a public-health/nutrition student

[Aractus]

A small number of people have an intolerance to gluten. An intolerance is quite different to an allergy though in that people with an intolerance to a nutrient can still consume that nutrient, but in a smaller amount. The physiological mechanism for food intolerances is often largely unknown. People tend to self-diagnose food intolerances, and it's not always the best idea, it's better to get advice from a practising nutritionist, dietician, or physician. Off-hand I don't know how gluten intolerance is clinically diagnosed (assuming the mechanism is unknown, it's probably though trial and error of first testing for an allergy using skin prick tests and then excluding foods in the diet), but there is no reason for most people to avoid eating gluten without a proper diagnosis.