Diana Stuber (photo by Jim Howe) Diana Stuber (photo by Jim Howe) \n \n People whose bodies have an immune reaction to eating gluten -- a protein in wheat, barley and rye -- are said to have celiac disease. The reaction can lead to inflammation and damage to the small intestine. Upstate registered dietitian nutritionist Diana Stuber goes over the disease's common symptoms and points out that some people with celiac disease might not have obvious symptoms. She also explores gluten sensitivity, which is not the same as celiac disease, as well as gluten-free diets. People whose bodies have an immune reaction to eating gluten -- a protein in wheat, barley and rye -- are said to have celiac disease. The reaction can lead to inflammation and damage to the small intestine. Upstate registered dietitian nutritionist Diana Stuber goes over the disease's common symptoms and points out that some people with celiac disease might not have obvious symptoms. She also explores gluten sensitivity, which is not the same as celiac disease, as well as gluten-free diets.