What's the Scoop with Gluten?

Gluten, the protein found in wheat has not been historically found in such great amounts in our diet, it is a modern condition.  Ancient grains had much smaller amounts of gluten, which most people could tolerate without much of a problem.  Wheat as we know it, is not a natural food.  It has been altered to grow the way it does to produce a better crop yield.

Unfortunately while they are growing more wheat on less land faster than ever, we are suffering more issues with the increase of gluten in our grain.  Not surprising, we are changing our environment and our food faster than our bodies are able to adapt.  This has been one of the culprits of the increase in all autoimmune diseases and a 4 fold increase in Celiac disease. 

Couple the modification to our wheat supply with the widespread over consumptions of gluten containing grains and no wonder there is an epidemic of this condition.  

Gluten is a protein that is sticky and glue-like and its function is to bind the grain together.  Gluten adheres to your bowels in the same way.  

What is really interesting is the fact that with most proteins we are able to fully digest them but gluten is a weird protein.  We don’t have the enzymes to fully dismantle it so the digestive process leaves messy little peptides that are harmful.  Our immune  systems reacts because it thinks that they are a threat and sends in the army.  This is the basis for a gluten intolerance or sensitivity. 

When your body is having a problem with the food you are eating there are two major categories of symptoms.

The most common symptoms take place in our GI tract. The most common are constipation ,diarrhea or the alternating of the two, gas, bloating, indigestion, abdominal pain.  Other symptoms can also be linked to gluten issues.  Those are more whole body symptoms like migraines, arthritis, irritability, depression, fatigue, brain fog, bone pain, muscle cramps, fibromyalgia and tingling in the legs.

Because of the malapsorption issues with Celiac disease there is a strong link between osteoporosis, anemia and Celiac.  It makes logical sense.  If your body is damaged because you are unable to digest gluten then maybe you aren’t getting the other nutrients you need to have healthy bones, blood and immune system.

So how do you determine if you really have an issue?

With a gluten intolerance or sensitivity, the best way to determine if you have this issue is first look at your diet.  We tend to have an intolerance to things we eat the most.  By not having a varied diet we set ourselves up for these types of immune reactions

Keep a food journal for two weeks.  Not only do you write down what you eat but also how your body feels, your digestion and your feelings and mood.  The more detailed you are, the more your will gain from this exercise. 

This type of journaling will give you the ability to really examine what it is that you eat and how you feel after eating. 

Once you have done that, pick the one category of food that you think is affecting your digestive health.  Start out with gluten.  Eliminate that from your diet for two weeks.

If you suspect Celiac disease your should see a doctor first as once you stop eating gluten your small intestines may start to heal so the actual disease can be hidden and therefore a true diagnosis will not be made.  

Once you do eliminate gluten you should notice a really obvious difference in your digestive habits and all the other symptoms that you have been experiencing. 

Many of my clients have more than one issue.  Lactose intolerance is very common with gluten intolerance.  If your symptoms are not dramatically improved add another category to the list of foods eliminated.  I suggest dairy.  Wait another two weeks and see how you feel.  Base on the results, you then can slowly add one item a day back in. 

It is best to work with a professional on this process because it should be done in a very organized manner so you are able to really see what the culprit is  Many times you can figure out just how much of an offending food can be eaten without experiencing symptoms by adding small amounts of the food back in and holding that for a week at a time.

Stay tuned for more information about gluten-free and other digestive issues that are affecting your health.

You deserve to be Healthy.