Who Can Do A Gluten-Free Diet?
People living with Gluten intolerance opt for a low-Gluten or Gluten-free diet to manage their symptoms.
In autoimmune conditions, such as Celiac Disease, for instance, the body’s immune system reacts to Gluten by targeting the small Intestine.
Gluten intolerance, or gluten sensitivity, means protein triggers gastrointestinal symptoms, even in the absence of celiac disease.
That may be the reason for an increasing number of people are adopting a gluten-free diet, even if they do not have celiac disease or gluten allergy.
You don’t have to be diagnosed with celiac disease or gluten sensitivity to reap the benefits of a gluten-free diet. In fact, everyone should try it. The benefits really are that good.
What is Gluten?
In simple terms, gluten is a type of protein found in wheat, rye, and barley. You see it most often in cereals, breads, and grains.
Gluten is great for keeping the elasticity in food intact while it is fermenting. Some companies also use gluten because it allows food products top stick together and become chewier.
Contrary to popular belief, avoiding gluten is more than giving up traditional bread, cereals, pasta, pizza, and beer because gluten can also be found in other products, including frozen vegetables in sauces, soy sauce, some foods made with “natural flavorings,” vitamin and mineral supplements, some medications, and even toothpaste. This makes following a gluten-free diet extremely challenging.
How gluten causes trouble
People who suffer from celiac disease can’t tolerate gluten, even just small amounts. Just 50 milligrams of the protein—about the amount in one small crouton—is enough to cause trouble. For people with celiac disease, gluten can trigger an immune response that damages the lining of the small intestine. This can interfere with the absorption of nutrients from food, cause a host of symptoms, and lead to other problems like osteoporosis, infertility, nerve damage, and seizures.
A related condition called gluten sensitivity or non-celiac gluten sensitivity can generate symptoms similar to celiac disease but without the intestinal damage.
Not long ago, celiac disease was diagnosed by a process of elimination but currently, it can be identified with a blood test for the presence of antibodies against a protein called tissue transglutaminase. A biopsy of the intestine confirms the diagnosis.
If you’re determined to go gluten-free, it’s important to know that it can set you up for some nutritional deficiencies. Fortified bread and cereals have become a major source of B vitamins in the United States. Despite their rising popularity, bread made with white rice, tapioca, and other gluten-free flours is generally not fortified with vitamins. This can be a problem for anyone, but it’s especially worrisome for women who are pregnant or may become pregnant. Vitamin B9 or more commonly known as folate or folic acid plays an important role to prevent birth defects. A great alternative is to take a gluten-free multivitamin-multimineral supplement if you want to avoid gluten.
Additionally, whole wheat is also a major source of dietary fiber, which the bowels need to work properly. It’s possible to get the fiber you need from other grains, such as brown rice or quinoa, or from fruits, vegetables, and beans, but you’ll need to make the effort.
If you think you are suffering from Celiac disease or gluten sensitivity, it’s best to see a doctor before you go gluten-free. Take note, that going without gluten for a while, will make it difficult to establish if you have Celiac disease, gluten sensitivity, or neither.
Thank you,
Glenda, Charlie and David Cates
