What is gluten?
Gluten (from Latin gluten, “glue“) is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Other grains, like oat and spelt, as well as processed foods can contain gluten as well without being labeled as such. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. these same properties are what interfere with the breakdown and absorption of other nutrients. The undigested gluten can trigger your immune system and affect the intestines, which in turn can cause abdominal pain, diarrhea, constipation, and other systems that are gastrointestinal related including headaches, fatigue and anxiety.
Gluten Intolerance vs. Celiac Disease
Celiac Disease (CD) is an autoimmune condition affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with CD and cause health problems. Damage can occur to the small bowel even when there are no symptoms present. Celiac disease affects about 1 in 133 people, or close to 1% of the population. However, few people – some estimates are as few as 5% of the total – know they have the condition.
Gluten sensitivity, also known as non-celiac gluten sensitivity or sometimes gluten intolerance, has been recently recognized as a stand-alone condition by the medical community. Many believe that gluten sensitivity involves a different immune system reaction than celiac disease. A team of researchers, led by Dr. Alessio Fasano, hypothesizes that a person with gluten sensitivity experiences a direct reaction to gluten – i.e., your body views the protein as an invader and fights it with inflammation both inside and outside your digestive tract.
Certain criteria need to be met before gluten sensitivity can be confirmed. The spectrum of conditions that arise with gluten sensitivity is rather broad and includes everything from energy to brain function. Daniel Leffler, M.D., a gastroenterologist and assistant professor of medicine at Harvard Medical School states that “Gluten is fairly indigestible in all people.” He also estimates that half of the 60 million people in the U.S. who suffer from irritable bowel syndrome are probably sensitive to gluten.
Will a gluten-free diet work for you?
If you have had positive blood tests for Celiac confirmed by a biopsy of the small intestine, then a lifetime commitment to a gluten free diet is right for you. It is important to realize that the blood tests can only be positive if your diet contains gluten. If you get tested after living gluten free for some time, there will no antibodies to gluten in the blood, and the test will not be accurate.
If you think you might have gluten sensitivity, you may want to try cutting gluten out of the diet for two weeks and see how you feel. If you choose to do this, it’s good to know where gluten can be hidden in your diet. Some “hidden” sources of gluten include hydrolyzed vegetable protein, natural flavoring, malts and starches. Naturally gluten free products include brown ride, quinoa and buckwheat. When eating gluten-free you need to be careful that you’re replacing the gluten-containing foods with healthy choices, like vegetables and other whole foods. If you instead go for gluten-free processed foods, like gluten-free cookies, pasta and breads that are now commercially available, there’s a good chance that you will actually gain weight and develop malnutrition.
If a two week trial is successful in reducing your symptoms, than living gluten free may be right for you. Consulting with a nutritional expert is the correct place to start. A comprehensive blood allergy analysis like the ALCAT test (www.alcat.com) will define your state of health and allow an expert to advise you on what food choices are best for your health. Don’t hesitate. Call us today to schedule your nutrition consultation.