In recent years, the gluten-free trend has surged, leading to a wide array of gluten-free products like pasta and breads. The trend has become so widespread that even foods naturally free of gluten are labeled “gluten-free” to appear healthier. But what exactly is gluten, and is it really harmful? Should everyone adopt a gluten-free diet? In this blog post, we’ll delve into the details of gluten, including gluten sensitivity and intolerance, the benefits of eating gluten-free, and why it matters.

Contact our Annapolis MD chiropractor today to learn more.

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What is gluten?

Gluten is a protein found in wheat, rye, and barley, and creates a doughy, springy texture when water is added, due to its elastic structure. Gluten has no flavor; its primary role is to contribute texture and chewiness to grains. Oats are naturally gluten-free, but unless they are labeled as gluten-free, they may contain gluten due to cross-contamination from being grown near, or processed in the same facilities as gluten-containing grains. Gluten is also sold as seitan, or wheat gluten, popular with vegans due to its high protein content.

Unless a product is specifically labeled “gluten-free,” it may contain gluten due to potential cross-contamination. Always read the ingredients label carefully, as gluten can be hidden in packaged foods. Be aware that gluten can also be found in various grains, including spelt, durum, semolina, farina, farro, kamut, bulgar, and triticale. Additionally, certain ancient grains like Khorasan, emmer, einkorn, and freekeh also contain gluten.

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Decoding Gluten Issues: Celiac Disease, Allergies, and Sensitivities in Annapolis MD

Understanding the different ways people can react to gluten can be confusing, as the symptoms and underlying causes vary widely. Celiac disease is an autoimmune disorder causing damage to the small intestine in response to gluten, while a gluten allergy involves an immediate allergic reaction to wheat proteins that can cause severe symptoms, such as hives, vomiting, and anaphylaxis. Gluten sensitivity involves non-autoimmune digestive discomfort that improves with a gluten-free diet.

With celiac disease, the body attacks the small intestine after ingestion of foods containing gluten, causing malabsorption of nutrients. Symptoms include diarrhea, constipation, headaches, weight loss, nausea, osteoporosis, and over 200 more symptoms. About 1% of Americans have been diagnosed with celiac, but it is estimated that 83% of Americans with celiac are undiagnosed or misdiagnosed with other diseases. Research shows that the global incidence of celiac is increasing, likely due to environmental factors, including toxins, increased antibiotic use, and changes in wheat production.

Wheat allergy, which includes gluten as one of the proteins that can trigger an allergic reaction, affects about 0.1% to 0.2% of the U.S. population. This is significantly lower compared to celiac disease and non-celiac gluten sensitivity (NCGS).

Up to 6% of Americans are estimated to have NCGS, or gluten sensitivity. NCGS has similar symptoms to celiac, including bloating, gas, diarrhea, constipation, nausea, joint pain, brain fog, and fatigue. With gluten sensitivity, the body's immune system reacts to gluten, but it doesn’t cause the same kind of damage to the small intestine as seen in celiac disease. In celiac disease, the immune response leads to inflammation and damage to the villi in the small intestine, impairing nutrient absorption. With gluten sensitivity, the symptoms are more related to gastrointestinal discomfort and other systemic symptoms, but there isn't the same level of intestinal damage or autoimmunity.

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Should everyone avoid gluten?

Here at Living Health, we find that most of our patients have gluten sensitivity, and even for those who do not test positive for gluten reactions, they benefit from a gluten-free diet. Patients often report improved digestion, reduced bloating, better energy, and clearer thinking on a gluten-free diet. However, sometimes patients who are gluten-free may experience the same or worse symptoms than before removing gluten. The reason for this is that many foods are either contaminated with gluten or are cross-reactive with gluten. Gluten cross-reactive foods can trigger a similar immune response as gluten, despite not containing gluten. This occurs because the proteins in these foods may resemble gluten proteins closely enough that the immune system reacts to them in a similar way. These foods include dairy, rice, and corn, to name a few. We conduct extensive food sensitivity tests to determine what foods may be triggering an immune response in our patients, which they find beneficial in reducing inflammation and helping them to feel better.

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Should I eat gluten-free foods?

In our practice, we find that our patients benefit from gluten-free, and often grain-free meal plans. While everyone’s body is different, we find that patients who avoid gluten tend to have better health outcomes and report feeling more energy and reduced symptoms - both gastrointestinal and non-GI related. That being said, a gluten-free diet does not always produce the results you may expect - especially if you have other food sensitivities or health conditions. For example, if you have type 2 diabetes, removing gluten alone will not lower your blood sugar. The reason for this is that most gluten-free grains are high in carbohydrates, and these processed carbohydrates are responsible for driving up your blood sugar numbers.

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Next Steps

Adopting a gluten-free diet is just one component of a comprehensive plan tailored to each patient's individual needs. We develop plans that incorporate health history, food sensitivity test results, and other relevant laboratory findings. By addressing these factors, we aim to optimize health outcomes and improve overall well-being.

Whether you're new to gluten-free living or seeking more inspiration, our website is a treasure trove of delicious recipes and valuable resources. Explore our collection of gluten-free recipes to discover new flavors and dishes that nourish both body and soul.

Visit http://www.MyLivingHealth.com today to learn more and join our community dedicated to gluten-free living and holistic health. Here's to a vibrant, gluten-free lifestyle!

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References

Beyond Celiac (2024). Celiac disease: Fast facts. https://www.beyondceliac.org/celiac-disease/facts-and-figures/

Celiac Disease Foundation (2024). Symptoms of celiac disease. https://celiac.org/about-celiac-disease/symptoms-of-celiac-disease/

Igbinedion, S. O., Ansari, J., Vasikaran, A., Gavins, F. N., Jordan, P., Boktor, M., & Alexander, J. S. (2017). Non-celiac gluten sensitivity: All wheat attack is not celiac. World journal of gastroenterology, 23(40), 7201–7210. https://doi.org/10.3748/wjg.v23.i40.7201

Losurdo, G., Principi, M., Iannone, A., Amoruso, A., Ierardi, E., Di Leo, A., & Barone, M. (2018). Extra-intestinal manifestations of non-celiac gluten sensitivity: An expanding paradigm. World journal of gastroenterology, 24(14), 1521–1530. https://doi.org/10.3748/wjg.v24.i14.1521