First off, the mainstream everything continues to use the term gluten so I will as well.  However, gliadin is actually a type of gluten but not all of them.  Therefore the correct term would be to say you are gliadin free.  But alas, i digress.  The answer to this question is YES.  The statement should not be are you gluten sensitive rather “how much” gluten sensitive you are.  Two very good books are out right now that go into good depth on how big of a problem Gluten is, why it is, and what all it is doing to people.  The key is not to just remove gliadin from the diet.  You will just replace it with other refined products and likely more sugar/carbs.  It needs a total shift in diet away from the style of foods that are made with Gliadin.