Do you feel like every second person you talk to is removing a new food from their diet?
As a Nutritionist, we have to be careful not to go overboard on the elimination of food groups.
But the reality is that a lot of people who do experience health problems or uncomfortable symptoms like poor digestion, fatigue, headaches etc. are often reacting to certain foods and find their symptoms are relieved when they eliminate them for either a short period of time or indefinitely.
What is gluten?
The word gluten comes from the latin word for “glue.” So there’s a hint…it’s a rubbery-like protein found in wheat, rye, barley and oats; which gives bread its elasticity and fluffiness. It’s also used as a stabiliser in food products, prolonging their shelf life.
Who should avoid gluten?
Individuals diagnosed with coeliac disease, non-coeliac gluten sensitivity (intolerance) or other individuals like kids with ASD or behavioural problems, autoimmune conditions like Rheumatoid Arthritis and Hashiomoto’s Disease.
Coeliac Disease (CD)
This is a genetic condition which affects 1% of the population. CD is an auto-immune condition where sufferers have an abnormal immune response to gluten, causing damage and inflammation in the small intestine which results in malabsorption. This malabsorption results in multiple nutrient deficiencies which can lead to the development of poor health and chronic disease.
The coeliac genotype and antibodies are tested through the blood and CD is then often diagnosed through a biopsy. You can carry the coeliac gene but not actively have the disease until the antibodies become present. This is why we often see people diagnosed later in their life. Stress, environmental toxins and infections (like gastro bugs) can trigger these antibodies.
What are the symptoms?
Symptoms of CD and Gluten Intolerance are similar and vary for everyone; fatigue, weight loss, anaemia, “foggy mind”, headaches, IBS symptoms like constipation or diarrhoea, bloating, abdominal pain, depression, anxiety, immune problems, eczema, psoriasis…to name a few!
Non-Coeliac Gluten Sensitivity (Gluten Intolerance)
Gluten Intolerance affects 6% of the population, and is neither an autoimmune nor allergic response although the symptoms are similar to those in CD. The distinction is the lack of Coeliac Gentotype and Antibodies. The diagnosis for this can be established through an IgG Food Intolerance finger prick test or an elimination diet with a nutritionist.
Treatment
For both coeliac’s and gluten intolerance, a gluten free diet is recommended. However, generally some damage has already been done to the small intestine and throughout the gut causing leaky gut syndrome, nutritional deficiencies and dysbiosis (overgrowth of bad bacteria). And these all need to be addressed before symptoms will reduce and risk of further chronic health issues can be reduced. This treatment is achieved through diet, lifestyle and nutritional medicine with a practitioner and is what we do best!
Why more people seem to be reacting to gluten?
* More awareness and information
It might be the case that we’re more informed about food allergies and intolerances now and there is a lot of awareness and testing carried out.
* Different wheat to our grandparents
The wheat we eat today is a lot more processed. And during this processing, new proteins are even formed, which we are finding difficult to digest.
* We eat more wheat!
To put it frankly, our modern diet is higher in grains and processed foods, compared to our ancestors who ate minimal grains and when they did, they were soaked beforehand for better digestion and absorption.
* Poor Digestive Function
Many people these days have poor gut function due to poor diet, lifestyle and stress. Gluten can be difficult for anyone to digest, so if you have poor gut function, then you won’t have much luck unfortunately! Often by simply addressing your digestive function and improving this, people find they do not react to as many foods.
So…
Should everyone consider going gluten free?
Well I believe that everyone could definitely start by eating a little less gluten, a little less wheat and processed cereal products. Gluten is tough to digest for even someone with great digestive function (not common these days!), so by simply reducing the amount of gluten in your diet and including more gluten free whole-grains like quinoa, brown rice, millet, amaranth, buckwheat, nuts and seeds; you might feel a little less bloated, a bit more clear in the mind and have more energy.
If you feel that you might suffer from an intolerance or allergy, contact me at Zest+Zing, I offer a range of in-clinic tests and develop personalised nutrition programs for my clients.
