So What’s the Big Deal About Gluten? Chances are if you’ve gone into a grocery store or spent any time on the Internet recently, you’ve already heard a lot about gluten intolerance. Maybe you have a friend who is eating “gluten-free” at the moment. Or perhaps someone has suggested that you try “going off of gluten” and you have questions. Either way, the topic of gluten is broad and complicated, and it’s very easy to get overwhelmed. In addition, much of the established science and definitions relating to gluten are based on 60-year-old studies, but in recent years there have been some exciting new developments which are shedding a lot more light on the topic. Since it would be practically impossible to cover the entire subject of gluten and all its implications in one article, we’re going to just try and cover some of the most common questions related to gluten and give you a few resources to help you investigate at your own speed. So, without further ado: What is Gluten? Strictly speaking, gluten is a mixture of proteins found in all grains. This mixture contains two parts, or subfractions: glutelins and prolamines. Though all grains contain gluten subfractions, the prolamines vary from grain to grain which is why sensitivities can vary. The vast majority of medical literature focuses exclusively on the gluten prolamine, gliadin, which is found in wheat.1 What is Gluten Sensitivity? There are several terms that get used interchangeably that it would be helpful to define. Gluten Allergy: This is an immune mediated response, meaning that the body has an allergic reaction to gluten. Gluten Intolerance: This is a non-immune mediated response, meaning that the body simply can’t tolerate or digest gluten and negative symptoms can occur. Gluten Sensitivity: This is a combination of the above terms where the line between allergy and intolerance is hard to distinguish or identify and can incorporate symptoms related to both. Celiac Disease: This is an autoimmune disorder that damages the small intestine and interferes with the absorption of nutrients from food. It is triggered by exposure to gluten when a genetic susceptibility already exists. It is frequently thought of as synonymous with gluten intolerance but this is not accurate. Gluten intolerance is a contributing factor in triggering celiac disease but is not a disease itself.2 Why do some people have gluten-related symptoms but do not get diagnosed with gluten sensitivity? The conventional definition of gluten intolerance only incorporates the autoimmune reaction to gliadin, the prolamine found in wheat. This reaction is known as celiac disease and has previously been the only gluten-related condition that there was any kind of test for. Unfortunately, this definition fails to include the prolamines from all other grains, which is why many people can experience gluten-related symptoms but still not be diagnosed with a gluten allergy or celiac disease. There are over 200 other medical conditions that are possibly linked to gluten sensitivity, celiac disease being just one of them.1 What are the symptoms of gluten sensitivity? Traditionally, the only symptoms associated with gluten sensitivity were digestive disorders such as bloating, weight-loss, stomach pain and diarrhea. This limited set of criteria is another reason why extraintestinal symptoms of gluten sensitivity have been overlooked or misdiagnosed so many times in the past. New science has shown that reactions to gluten exposure are systemic, meaning that they can affect any system in the body depending on the individual person.3 How is it diagnosed? Although many doctors still only test for celiac disease by intestinal biopsy and a trial-and-error approach called “gluten challenge”, the new standard for diagnosing gluten sensitivity is HLA-DQ blood testing combined with confirmation of clinical symptoms.4 Why does it seem like everyone is gluten intolerant right now? Is it just another fad? Previous studies estimated that 1% of the population had celiac disease. By including non-celiac individuals who are exhibiting extraintestinal symptoms due to gluten exposure, an estimated additional 6% of the population can be included.5 Aside from the increase in the number of individuals who fit the broader criteria for gluten sensitivity, there are two major contributing factors that might account for the surge of interest in gluten. First, the increased availability of information via the Web makes discovering the mysteries of health easier. Second, it’s simple awareness. People are becoming more proactive in their quest to live healthier and feel better. Many who have lived with discomfort and other health problems that were previously unidentifiable are now discovering that those things are not necessarily “normal” and they are beginning to investigate and ask more questions. Is eating gluten-free healthier? Maybe. If you are sensitive to gluten, then of course eliminating it can benefit your overall health. For those who are not gluten sensitive, there can still be some benefits to eating gluten-free. Regularly rotating the foods that you eat is a great healthy living practice because it gives your body a wider variety of nutritional sources and helps to avoid building sensitivities due to over use. One thing to remember when thinking of going gluten-free is that there is now a wide variety of tasty gluten-free food on the market and it can become very easy to eat less discriminately. You may think, “It’s gluten-free, I’m making a healthy choice,” but the bottom line is, if health is your goal, then eating cookies, brownies, snack bars and muffins everyday is not the way to get there, regardless of whether they are gluten-free or not. How can I cook for gluten-sensitive friends? The best way to navigate this is communication. Reactions can vary tremendously among gluten-sensitive people, from mild to uncomfortable when ingested to completely debilitating when simply inhaled (flour). Your friends should be able to tell you what they need. If you’re looking for recipe ideas, there are literally thousands of gluten-free cooking resources on the Web. Gluten-free cooking doesn’t have to be complicated. Meats, fish, salads and roasted veggies are all naturally gluten-free and a common part of most people’s diets. Just beware of hidden gluten in things like sauces and spice mixes. When in doubt, look for gluten-free labeling on product packages and play it safe. More Info If you are interested in a more in-depth explanation of the technical side of gluten sensitivity, check out this article, this study and this video. These resources provide some great insight into the topic. If you have symptoms that have not been responsive to other treatments or don’t fit into other typical symptom categories, you may want to consult a doctor about being tested for gluten sensitivity. One more thing Another important consideration to keep in mind when discussing gluten sensitivity is nutritional supplements. They can contain gluten, and it’s not always specified on the label. As with everything, it’s a good practice to verify that what you are buying is in fact gluten-free. With the exception of Manna-C™, all of Mannatech’s products are certified gluten-free and tested by an independent laboratory. When tested, Manna-C™ capsules registered a minimal amount of gluten, even though it is not an ingredient, and are not recommended for gluten-sensitive individuals. For more information on Mannatech’s products, visit Mannatech glutenfreesociety.org/video-tutorial/gluten-sensitivity-what-is-it/ Briani, C., Samaroo, D., Alaedini, A. Celiac disease: from gluten to autoimmunity. Autoimmun Rev 2008; 7(8): 644-50. Hadjivassiliou, M., Sanders, D.S., Grunewald, R.A., et al. Gluten sensitivity: from gut to brain. Lancet Neurol 2010; 9(3): 318-30. celiacdisease.about/b/2012/02/06/gluten-sensitivity-diagnosis-method-proposed-by-group-of-experts.htm celiacdisease.about/b/2012/02/06/gluten-sensitivity-diagnosis-method-proposed-by-group-of-experts.htm
Posted on: Mon, 05 Aug 2013 03:39:14 +0000