Gluten is a general name for the proteins found in wheat, rye, barley and triticale (a cross between wheat and rye). It is naturally occurring, but it can also be extracted, concentrated and added to foods to add texture and flavor. Gluten acts like a glue and helps processed foods maintain their shape. Individuals who have a gluten intolerance or allergy need to be careful because glutens can be found in lots of foods, even those you wouldn’t expect. Wheat is commonly found in breads, baked goods, pasta, soups, cereals, salad dressing and sauces. Barley is found in malt, soups and beer. Rye is found in bread, beer and cereals, and triticale can be found in breads, pasta and cereals. You should always read the food labels to be certain of what the ingredients are.
People have enzymes present in our bodies that help break down food. Protease is the enzyme that processes proteins, but it can’t completely break down gluten. Undigested gluten will travel to the small intestine. Most people can handle undigested gluten with no problems. However, in other people, undigested gluten can trigger unpleasant symptoms or even a severe autoimmune response.
Non-celiac gluten sensitivity is not an autoimmune response and does not result in intestinal damage. It does, however, lead to fatigue, abdominal pain, gas, bloating, loose stools, constipation, headaches and the inflammatory effects can make you feel as if you have arthritis. These uncomfortable symptoms could also be caused by a reaction to poorly digested carbohydrates and not just gluten. To make things even more complicated, gluten sensitivity differs from wheat allergy in that you can have gluten sensitivity and not be allergic to wheat. The best way to identify wheat allergies is with skin prick tests and food challenges. Always check with a physician, nutritionist or dietician before cutting gluten out of your diet and to help build an eating plan that’s right for you. Celiac disease is an autoimmune response to gluten that attacks the small intestine and can result in long-term damage to the small intestine and other health consequences. Malabsorption of nutrients also occurs and can result in osteoporosis.
Celiac and non-celiac gluten sensitivity share many of the same symptoms, making it difficult to tell the difference. The main difference is that celiac disease causes intestinal damage. Doctors can rule out celiac disease using specific blood tests. Patients can also try a gluten elimination diet. All gluten would be cut out from the diet to see if symptoms disappear and then added back into the diet to see if symptoms reappear. If the symptoms do reappear, then gluten insensitivity would be indicated. If a blood test indicates celiac disease, the doctor would then do a biopsy of the small intestine to find out if there is any intestinal damage.
Experts recommend that anyone who has immediate family with celiac disease be tested. People should also seek treatment if they have an autoimmune disorder or another condition such as type 1 diabetes, Down syndrome, Turner syndrome or Williams syndrome.
At Restoration Health, we’ve been very successful using acupuncture, ozone therapy and nutrition consulting to help patients manage the symptoms, especially the pain and inflammation, resulting from gluten insensitivity. If you’re suffering with gas, bloating, fatigue or irritable bowels, give us a call at 973.939.3868 and let us help you find relief.
“Fix your gut, fix your life.”
(Author unknown)
