All About Gluten

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. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.

Gluten gives elasticity to dough helping it to rise and to keep its shape. It is found in many staple foods in the Western diet.

According to  The American Academy of Allergy, Asthma and Immunology, ” About 1 in 133 people in developed nations have intolerance to gluten. Gluten is an intolerance not a food allergy. It will not kill you in seconds like a food allergy will.”

What is Gluten Sensitivity?

Individuals who experience distress when eating gluten-containing products and show improvement when following a gluten-free diet may have gluten sensitivity (GS), instead of celiac disease (CD). These individuals are unable to tolerate gluten and develop an adverse reaction when eating gluten.

What is the Symptoms of GS?

Symptoms seen in gluten sensitivity may resemble those that are associated with celiac disease. In GS there is no indication that gluten causes the same type of damage to the intestine as it does in CD.

How to Diagnose GS?

 There are no agreed upon medical tests that can be performed to confirm GS. However, having an antibody reaction to gluten or gliadin is highly suspicious. To diagnose GS, both celiac disease and wheat allergy should be ruled out.

What is the Treatment for GS?

 Although there are currently no scientific studies that support specific treatment of GS, large numbers of people have discovered that avoiding gluten dramatically changes their health. The recommended course of action is to follow a gluten-free diet.

Celiac Disease

What is Celiac Disease?

 Celiac disease is a specific digestive disease that results in damage to the small intestine. The disease is genetically inherited and chronic. When individuals with celiac disease consume gluten, their bodies have an immune response. As a result, the villi of the small intestine become damaged, which causes nutrients to pass through the digestive system without being absorbed. This may lead to gastrointestinal distress and eventually, malnutrition. Malabsorption of nutrients has many serious side effects. There are several forms of celiac disease including classical (gastrointestinal), non-classical (extra-intestinal), and silent or sub-clinical.

What is the Symptoms of Celiac Disease?

 Symptoms of celiac disease vary by individual and may include diarrhea, gas, bloating, vomiting, constipation, constipation alternating with diarrhea, nausea, skin irritation, malabsorption, weight loss, anemia, chronic fatigue, weakness, muscle cramps, neurological complaints (including seizures), joint pain, migraine headaches, concentration and memory problems, autoimmune disorders and many other health problems. Malabsorption caused by celiac disease can have serious effects on many organs and body systems.

How to Diagnose Celiac Disease?

The diagnostic criteria for celiac disease are very clear and specific. Initial screening is done by blood tests including tTG-IgA/IgG, EMA-IgA/IgG, and DGP. If these tests are positive, a small intestine biopsy may be done. A positive small intestine biopsy, followed by return of health after adhering to a gluten-free diet will confirm a diagnosis of celiac disease.

What is Treatment for Celiac Disease?

 The only treatment for celiac disease is lifelong elimination of gluten from the diet.

What is a gluten-free diet (GF diet)?

Gluten refers to the proteins found in wheat, rye and barley which, when consumed, cause an adverse reaction in people with gluten-related disorders. A gluten-free diet requires these grains and any foods or ingredients derived from them to be removed or omitted. This includes the obvious breads, pastas and baked goods made with gluten-containing flours, but may also include foods with more obscure presence of gluten such as sauces, salad dressings, soups and other processed foods. These can contain small amounts of ingredients that are derived from gluten-containing grains. Oats, which are naturally gluten-free, are often contaminated with wheat while growing and/or in processing.

How does a gluten-free diet help people with autism, multiple sclerosis or chronic fatigue, even when they do not have celiac disease?

It is possible that they have GS. This may be one reason why eliminating gluten from their diets results in improvement of some symptoms.

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