Digesting gluten, a protein found in wheat, barley and rye and in foods containing those grains (like breads, cereals, and pasta), isn’t usually a problem unless you have celiac disease or suffer from a gluten sensitivity, explains registered dietitian Shelley Case, author of Gluten-Free Diet: A Comprehensive Resource Guide. How do you know if you have either of these conditions? People who cannot properly digest gluten suffer from abdominal pain, gas and diarrhea and, over time, severe intestinal damage, says Case. Individuals who have a gluten sensitivity, on the other hand, suffer from similar symptoms but they don’t experience intestinal damage. To clear up questions, see your physician for formal testing. Any amount of gluten can cause problems for celiac sufferers, so if you’re diagnosed you’ll need to cut it completely out of your diet.