Could Gluten Be Compromising Your Health?

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Not always as acutely disturbing as a severe food allergy, some food allergies and sensitivities can still wreak havoc on our health and wellbeing. 

Food sensitivities and allergies develop when something in a food initiates an immune response in the body. Food intolerances occur when our body is missing enzymes to properly breakdown and assimilate certain substances in foods. This then manifests as digestive discomfort and distress. A food allergy/sensitivity, on the other hand, may not produce immediate apparent symptoms. An ongoing immune response by the body to some foods may only be felt days or weeks down the road. 

Gluten is the name given to a protein found in grains. All grains contain this protein, but theoretically people with coeliac disease and most other gluten allergies/sensitivities and intolerances, only react to the form of gluten found in wheat, including all its derivatives and varieties, as well as barley and rye. For the purposes of this blog, we are referring to the gluten that is in wheat, barley, and rye. 

Wheat is the most used and prevalent grain in prepared foods. It’s in breads, doughs, pastas, and most desserts. It is commonly used as filler in dried powder mixes such as sauces, pancakes, soups, salad dressings, cakes, as well as in spices, etc. Even prepared sauces such as soya, and even cacao powder could have added wheat. Vegans and vegetarians will find wheat gluten used in many processed meat alternatives. 

Gluten allergy/sensitivity can occur alongside other digestive disorders such as Irritable Bowel Syndrome (IBS). 

Not initially life-threatening, unrecognized gluten allergy/sensitivity can nonetheless create serious health problems. It is difficult to diagnose as it shares many similarities to Celiac disease, also known as gluten sensitive enteropathy, coeliac disease, celiac sprue, and non-tropical sprue.

The symptoms of a gluten allergy/sensitivity could be attributed to a host of other conditions. It’s important to consider the foods in a person’s diet when new discomforts or distresses appear. Food sensitivities and intolerances mimic many other ailments.

The symptoms of a Gluten intolerance

• Abdominal pain

• Anemia

• Anxiety

• Bloating or gas

• Brain fog or trouble concentrating

• Depression

• Diarrhea or constipation

• Fatigue

• Headaches

• Joint and muscle pain

• Numbness

• Skin rashes

Familiarization with the symptoms of gluten sensitivity and allergy might bring revelation as to the root cause of suffering experienced by many people. 

Could a gluten intolerance develop into Celiac disease? That data is not available. Are these two of the same but at different stages?

Celiac disease is a serious autoimmune disease that describes the autoimmune response of the body attacking the small intestine. The lining of the small intestine becomes damaged with each attack, resulting in nutrients not being fully absorbed by the body. This makes it especially challenging for people as they get older and their demand for certain nutrients increases and require supplementation.

If left untreated, Celiac disease can trigger other serious autoimmune disorders ranging from Type 1 diabetes, bowel cancers, to Multiple Sclerosis (MS). The inflammatory response becomes chronic inflammation in the body, itself a precursor to many conditions and diseases.

Using a process of elimination could alleviate further complications down the road. Tracking what foods are consumed along with any bodily reactions, good or bad, is a good place to start becoming aware of how your body reacts. Were you energized, drained, bloated, etc.? People with lactose intolerances have immediate gastrointestinal upsets and are usually able to ascertain this condition. With gluten sensitivity and allergy, the symptoms may present themselves so subtlety at first that they are ignored. 

At present, there is no cure for this condition other than a strict avoidance of gluten.

Gluten containing grains to AVOID

• Barley

• Bulgar

• Einkorn

• Farro/Emmer

• Freekeh

• Kamut

• Matzo Meal

• Rye

• Spelt

• Triticale

• Wheat (couscous, durum wheat semolina, farina,graham flour, seitan, wheat berries)

Following are alternative grains to those that contain gluten.

Gluten-free grains

• Amaranth

• Buckwheat

• Corn

• Kaniwa (seed classed as grain)

• Millet

• Oats*

• Quinoa (seed used as grain)

• Rice

• Sorghum

• Teff

• Wild Rice

*Oats are susceptible to cross-contamination with wheat. There are now gluten-free oats available. Check to make sure the oats you buy are gluten-free if you are avoiding gluten. 

If you suffer from one or more of the gluten allergy/sensitivity symptoms listed previously, you owe it to your long-term health and wellbeing to find out if it/they could be indeed related to a gluten intolerance. Sometimes unattended food allergies can result in serious diseases. 

It will take some adjustment if you do find you are allergic to gluten, but it isn’t too complicated. Eliminating foods that activate immune system responses will alleviate distress symptoms and help avoid further potential chronic issues. Although there is no cure, thankfully there is much we can control. 

Stay aware and vigilant when it comes to your health.