Gluten sensitivity is basically defined as an immune response (sensitivity) to gluten. It is not to be confused with an allergy. By strict definition, allergy is a clear IgE-medicated response to an offender and may create anaphylaxis. Gluten sensitivity is an IgA, IgM, or IgG response to gluten and does not fit in the category of allergy and is not typically involved with anaphylaxis. This is important because the gluten sensitivity response will not be identified with conventional allergy tests that use skin testing of IgE responses. Gluten sensitivity promotes an immune response that increases systemic inflammation and has been associated with a multitude of health conditions in the peer-reviewed literature. Gluten is a protein found in wheat and other grains, including spelt, kamut, rye, and barely. Oats are technically gluten free, but two issues arise with oats. First, most oats (98%) in the United States are contaminated by gluten during processing or shipping. Second, even gluten-free oats are prone to cross-reactivity to gluten. They are close enough in proteome structure to elicit an immunological response to the gluten antibody. Individuals with gluten sensitivity should avoid both oats in the diet and whole food supplements that use oats as fillers. Visit our website at www.olsonchiropracticcenter.com for more information.