Gluten: The good, the bad and the ugly!

According to the University of Chicago Celiac Disease program, approximately 1 out of every 133 healthy adults living in America suffers from gluten sensitivity or celiac disease. Celiac disease is an autoimmune condition caused by an abnormal immune reaction to partially digested gliadin, a protein in gluten, which causes damage to the small intestine. Although celiac disease is usually detected at a young age, many people are now being diagnosed as adults. Gluten sensitivity may increase as low grade reactions become full blown conditions. Severe illnesses, autoimmune conditions, undiagnosed hypersensitivities, or trauma can exacerbate underlying conditions. As our consumption of wheat and gluten based products increases so will the number of people affected by gluten sensitivities and allergies.
Gluten is a protein that is contained in many of the grains we eat including wheat, barley, rye, spelt and kamut. It is used in bread making as it improves rising and increases bread’s structural stability and chewiness. It is also used in imitation meats, as a stabilizer and thickening agent and as an additive in pet foods. Gluten has become more of problem within our society as we now consume an increased number of gluten and wheat based products. As Canadians, many of us can digest this protein; however, a growing number of us cannot digest it. This is due to individual genetic variations, infections and underlying illnesses, food introduction schedules and general health.
A study conducted in Sweden in 2005, indicated that they were experiencing an epidemic of celiac disease symptoms. Genetic diversity has a lot to do with severity of allergen reactions. This is the case in Sweden, as more infants where being introduced to cereals containing gluten at a younger age. Infants born in the summer were more likely to be diagnosed as celiac. It is speculated that these infants where being introduced to gluten during the winter where infections are the most common (Ivarsson, Best Prac Res Clin Gastroenterol).
Gluten sensitivity can display a multitude of symptoms, the most common being digestive disturbances. These include irritable bowel symptoms, chronic intestinal inflammation causing pain and mucous in the stools, bloating, gas, indigestion, nausea, constipation and diarrhea. It can also cause debilitating fatigue, depression, mood swings, irritability, decreased concentration, anemia, inflammation, weight gain or loss, nutritional deficiencies, dermatitis and eczema as well as an array of other symptoms. It negatively contributes to conditions such as rheumatoid arthritis and chronic inflammation. Those who suffer from joint pain, poor concentration, ataxia (loss of balance) or other neurological conditions and autoimmune disorders may benefit from a gluten free diet. Other conditions that also may benefit from this diet include rheumatoid arthritis, multiple sclerosis, Parkinson’s disease, autism, neuromyelitis, peripheral neuropathies, seizures, Down’s syndrome, infertility, osteoporosis, diabetes, and anemia.
Most people who have wheat or gluten sensitivity do not necessarily have celiac disease. If celiac disease is suspected, a diagnosis is recommended, as these people cannot eat gluten containing grains due to the risk of developing subsequent conditions such as colon cancer. If celiac disease is suspected, it is ideal to get a diagnosis prior to removing gluten from the diet, as a diagnosis after the removal of this protein may result in false negative results as the body will heal itself after the offending food has been removed. Many people who are gluten sensitive may also be sensitive to dairy.
There are many other conditions and circumstances that may cause an individual to consider removing gluten from their diet. This removal can be done for a specific period of time or permanently, depending on the severity and specific reactions. For some, simply limiting the exposure significantly reduces discomfort and side effects. In this regard, we recommend a rotation diet which consists of eating gluten every 3-4 days. This will allow the body time to rest and recover as gluten can cause inflammation and irritation in the bowels. Once the damage in the bowels has been resolved and inflammation and immune dysfunction have been addressed, many people, excluding those who are celiac, may eventually be able to eat small amounts of gluten on a rotation basis.
There are many other tasty grains that can be consumed in place of gluten. These include quiona, my personal favourite, a high protein grain that is amazing in place of pasta, couscous or rice. It can be served hot or cold and used to make sweet or savory dishes. Other grains include brown rice, it is more nutritious then white rice as it contains the whole grain. Millet, buckwheat, chia seeds, teff, corn, sorghum and uncontaminated oats are other gluten free grains. Potato, bean and almond are other common flours that can be used to make gluten free products. Within the last few years, many new gluten free products have been appearing on the market and in restaurants. This makes eating gluten free much easier. One thing to consider is that although these items may be gluten free it does not make them healthy. Many prepackaged products are high in sugar and low in fiber. Gluten free products tend to be higher in calories, therefore be aware of portion sizes and always check food labels.
For many, removing gluten from their diet has been an epiphany. By removing the offending food, their symptoms have been dramatically reduced if not eliminated and they feel they have regained control of their life. Even if you do not feel you are affected by gluten, change it up and try a new grain. You may be surprised by how much you enjoy it!


Author: Mary-Claire Seitz, ND